Herbal Recipes

Cooking with herbs is an easy way to infuse a recipe with flavour. Many people have herbs in their gardens or on their kitchen ledge but don’t use them to their full potential. They are sometimes forgotten about and not much is done with their herb garden. So get picking, learn about drying herbs, and of course, get cooking. Head culinary artist from Granny Mouse Country House & Spar Theo Mannie, has shared below delicious recipes on how you can use herbs in cooking. Thyme infused panna cotta with gin berries Serves: 6 Ingredients 200ml cream 200ml milk 7g gelatine powder 3tbsp water 50g honey 1tsp vanilla extract 2tbsp thyme sprigs Gin berries 50ml Bombay Sapphire Gin 300g frozen raspberries 50g sugar 1tsp thyme 50g cucumber skin a...

"When I first started in herbalism, every single teacher that I knew, every person I knew that was at the top of herbalism--and farming, was white" This week on our show we visit with Shanna Hughey, also known as Medicine Mija of Wild Mint Apothecary. She talks about growing food and medicinal herbs and how her herbal practice connects her with her ancestors and with People of Color around the globe. And we talk with the owners and bakers of Two Sticks Bakery, and share a few recipes suitable for Valentine’s day treats. --- Wild Mint Apothecary In August of 2020, I had the chance to tour the garden of Shanna Hughey on Bloomington's Westside. The air was thick and warm, and the garden was winding down from a bountiful season. Continue at indianapublicmedia.org.

All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission. In a tiny strip mall, at one of the only Ethiopian restaurants in Alabama—that’s where my journey to making real niter kibbeh started. There, I met Gini Mohammed, one of the owners of The Red Sea Restaurant. We’d never met before, but Mohammed and I had an immediate rapport. We bonded a bit, talking about our children and what brought each of us to Alabama. Then we got down to business talking about the nuts and bolts of spiced butter. Niter kibbeh is a true backbone of Ethiopian cuisine, used to add sublime flavor at the start of cooking, or employed as a finishing element for an even bolder statemen...

Tagines are hearty North African stews named for the earthenware pots with cone-shaped lids that they're traditionally cooked in. The food is seasoned with a warming combination of both sweet and savory spices, and though dishes often contain lamb or chicken, the strong spice base lends itself to vegetarian adaptations. In this tagine, bolster canned chickpeas with cumin, cinnamon, saffron, cayenne, olives, dates, and lemon. If saffron is unavailable or outside your budget, simply leave it out. The list of ingredients looks long, but you add most of them to the pot at once, so the tagine isn't labor intensive. To crack fresh coriander, slip the seeds into a zipper bag and pound lightly with a rolling pin. While the stew simmers, stir a zippy herb oil to spoon on top. Add couscous or flatbr...

As we head into the new year, winter has deeply enveloped many parts of the country. Most plants and animals are dormant or hibernating, and the people have wrapped themselves in their thickest wools. (The lucky ones are reading herbals by the fire while sipping spiced cider!) This time of year calls for an extra special treat to lift our moods and gently push us outdoors for fresh air and exercise. With that in mind, we’ve officially released our FREE Winter eBook as a New Years’ gift! This 54-page download includes this Evergreen Forest Bath Salts recipe along with lifestyle tips for winter wellness, in-depth monographs for our six go-to winter herbs, and 10 wonderfully wintery herbal recipes. Keep reading at The Herbal Academy.

Mulethi, also known as liquorice, is a popular herb which comes with numerous health benefits. The root of this plant is used to make healthy drinks. So, here are 3 health drink recipes of mulethi for overall well-being. Liquorice or Licorice is a flowering plant of the bean family Fabaceae. The root of this plant provides a sweet and aromatic flavour. This herb has many health benefits for which it is used in traditional medicines. But excessive consumption of this herb may have adverse effects also like high blood pressure, muscle weakness, etc. So, it should be consumed in a limit. Liquorice tea is a popular drink and easy to make. This herb is commonly known as Mulethi in India. So, here are some liquorice or mulethi drink recipes for your health. Get the recipes from Pinkvill...

A lot of folks wonder how to make stuffing with sage (Salvia officinalis) and thyme (Thymus vulgaris) in a way that maximizes the herbal properties of these two related plants and enhances the proteins in their main dish. Both sage and thyme belong to the Lamiaceae, or mint family (Ware, 2018), making them complimentary flavors in any late fall meal. Sage contains nutrients, including Vitamins A and K, as well as magnesium, potassium, beta carotene, and phosphate (Ware, 2020). Historically, thyme has been used as a preservative, a repellant, a flavoring agent, and an antiseptic, with possible antibacterial properties (Felman, 2018). Using dried thyme when you make stuffing dishes ensures that the dish will retain the maximum amount of  pungent aromatic flavor (Moncel, 2020). Get the reci...

Succulent veal chops are pan-fried then finished in the oven for the perfect degree of doneness! A simple lemon herb sauce surrounds each veal chop so that each bite is melt-in-your mouth delicious! This meal is worthy of any special occasion! I’m proud to have partnered with the Ohio Beef Council to bring you this recipe. The first time I ever tried veal was in college. A group of guy friends decided to cook for all their female friends. They set up an elaborate long table in the living room of their house and they spent the entire day cooking. If memory serves me, the guys prepared veal scallopini…and it was delicious! Much better than expected, considering it was cooked by a bunch of college kids! My friends made a very big deal about the whole evening and so now I associate ve...

When seasoning a dish before popping it in the oven, you might not think about the plants the herbs and spices came from. One time you might is when using bay leaves. It’s one thing to sprinkle food with oregano or thyme, but sticking an entire leaf into a pot as it simmers might seem odd. While it is not common to eat them whole, tucking the aromatic leaves into food while cooking is popular. Bay leaves come from an evergreen plant called a bay laurel, which grows in warm climates. Bay leaves have been grown around the world for centuries and used as a seasoning as well as essential oil and in traditional medicine applications for thousands of years. But bay leaves have taken some heat in recent years. In a story entitled “The Vast Bay Leave Conspiracy” at the Awl, writer Kelly C...

When fall comes, it’s a good idea to start thinking about herbal remedies that will keep you healthy through winter. This herbal oxymel recipe with sage and ginger is easy to make and has many benefits for the immune system. It also happens to be deliciously sweet and sour! Ball® Wide Mouth Pint Jars & Leak-Proof Storage Lids Out of all the Ball® Jars that I have (which is a lot!), I use the Wide Mouth Pint Jars the most frequently, with the Wide Mouth Quart Jars being a close second. Ball® Wide Mouth Pint Jars are the perfect size for small batch herbal infusions like infused oils, tinctures, and honeys. I make a lot of these herbal remedies, so I always make sure to have these jars on hand! Read the recipe here