Tuesday, May 18

Herbal Recipes

We’ve been using herbs all wrong. Here’s three recipes that get it right
Herbal Recipes

We’ve been using herbs all wrong. Here’s three recipes that get it right

We don’t need herbs,” says Mark Diacono, a man who has just written an entire cookbook about them. He goes on to call them “unnecessary” and adds, quite heartlessly, that “we can perfectly merrily eat for the rest of our lives without herbs and we will live”. However, they are also “the thing that makes the difference between feeding and eating,” he says, turning this dark tale into a light-filled parable. “It’s the unnecessary brilliance of [using herbs] that just makes you want to eat this delightful thing and get pleasure from it.” And so, in conclusion, we actually do very much need herbs on our plates and growing windowsills, and Diacono, food writer, photographer and creator of Otter Farm – a nursery designed to encourage people to grow “unusual and forgotten food” – is very willin...
Easy Homemade Garlic Herb Knots
Herbal Recipes

Easy Homemade Garlic Herb Knots

Why hello giant garlicky, buttery, herby parmesan knots. Okay so confession time. Last weekend Malloree wanted to make us a particular pasta recipe she found. Earlier that day while shopping for the ingredients, I picked up store-bought garlic knots because, easy. And although delicious, they were so very small. I knew I could do better. So the following week, not only did I shoot/blog her version of the pasta recipe – which will be coming your way this Wednesday- but I also made these homemade garlic herb knots. What’s great about this recipe is that the garlic knots are made with pizza dough. I took my go-to pizza dough recipe and the only difference is that I used bread flour instead of all-purpose. I did this just so that the texture would be more tender. Get the recipe at Simply Sc...
Five recipes to make the most from herbs
Herbal Recipes

Five recipes to make the most from herbs

I have spent decades designing kitchen gardens, growing and using an almost impossible variety of herbs at Otter Farm, at River Cottage and in my own small garden. Whether in the garden or kitchen, herbs are elevators, transporters engaging us in a way that a potato or a cauliflower, however glorious, cannot hope to. The elevating quality of herbs is really just awaiting your exploration. Summer savoury and tomatoes, dill and salmon, lovage and Lancashire cheese; these mark the merest tip of the herbal iceberg. You don’t even have to try to be clever with herbs: they offer a wealth of clothes for even the simplest ingredients to dress up in. Keep reading at The Times.
Spice it up! A guide to using herbs for cooking
Herbal Recipes

Spice it up! A guide to using herbs for cooking

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...
Herbal Wellness And Oven Treats
Herbal Recipes

Herbal Wellness And Oven Treats

"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.
The Path to Niter Kibbeh Starts With Herbs and Spices
Herbal Recipes

The Path to Niter Kibbeh Starts With Herbs and Spices

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...
Recipe: Chickpeas, plenty of spices, and herb oil go into this vegetarian tagine
Herbal Recipes

Recipe: Chickpeas, plenty of spices, and herb oil go into this vegetarian tagine

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...
Evergreen Forest Bath Salts Recipe with Juniper and Pine
Herbal Recipes

Evergreen Forest Bath Salts Recipe with Juniper and Pine

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.
3 Health drink recipes made from Mulethi to get the goodness of the herb
Herbal Recipes

3 Health drink recipes made from Mulethi to get the goodness of the herb

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...
Herb Stuffing Recipe with Sage and Thyme
Herbal Recipes

Herb Stuffing Recipe with Sage and Thyme

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...