This has inspired me to look through my garden for edible plants and garden herbs to add to the kombucha vinegar I keep making by accident — by making a large batch of kombucha and forgetting to bottle it for weeks and weeks.
I also like to add herb stems to pickles, both vinegar based or to flavor lacto-fermented stuff.
Herbs are amazing! The ways you've given us to use them are fun and delicious. If I gardened, I would plant an herb garden. One of my favorite things to do is rub the leaves of herb plants then sniff my fingers and breathe in deep. It is like bringing the earth inside in a deeply healing way. Hard to describe. Thank you also for all the resources💚
I love these suggestions. We’re herb people too (grow our own). We make our own croutons, with sourdough bread, lightly toasted (to dry it out), then cut into small chunks, mixed with fresh herbs and avocado oil (not too much - it’s for flavor only), and baked to the desired “crunch”.
Herbs are some of my favorite things to grow. My family loves making pesto and garlic scale pesto. Last year, I kept my basil indoors till June which seems to work in our mountain climate. I’ve never had success with cilantro. By the time it is ready to eat, it bolts but I love growing rosemary, parsley, oregano and chives. I also grow sage which has beautiful flowers and does well here. I don’t love the flavor though. My favorite summer thing is to make a sourdough sandwich of a slice of fresh tomato with basil and olive oil and salt and pepper.
I have studied herbs for over three decades and am always in awe of their gifts. I am an avid home herbalist, using herbs for nutrition and healing. I saved my gallbladder and thousands of dollars by working with a clinical herbalist instead of a surgeon who wanted to remove it. I recommend Maria Noel Groves's book, Body into Balance for those interested in studying medicinal uses. Leenie Hobbie's Substack, Folk Herbalist's Journal, is a beautifully illustrated and well-written intro to folk herbalism.
I would just grow fennel for my very picky eater son who somehow likes fennel! The only way he would eat pizza before he ventured into eating plain cheese pizza was if I made homemade pizza with just sauce and sprinkled/chopped fennel leaves on top! I think it is still his favorite thing to eat.
There was a time in my life I was very into herbs and doing the infusions and such but I've gotten away from it. Maybe it is time for a return. Thanks for the reminder!
Robin, I don't know why I couldn't find your address. But I'm delighted to have it now! Thank you and I hope you're doing great. Book is on its way. :)))))
Just made a big ol batch of spring weed pesto with chickweed, cleavers, dandelion, violet, hairy bittercress, wild onion and green garlic. My favorite start to spring 😋
Well, I loved this post as this subject or herbs has become a bit of an obsession for me. And then I got down to the end, and see that you shared my post on yarrow! This made my day, Janisse. Thank you! XO
Great stuff! I love herbals. For those who might be interested, there's a woman, Jenn, on IG who does a Wednesday Wildcrafting post each week. She lives in Maine, but she lived in Georgia for years, so her herbs are often ones we have easily available. Her IG is @firebranchfarms and she posts lots of interesting things about rural life as well as the wildcrafting... she will also answer herbal questions.
My first of spring go to is stinging nettle potato soup. And then as soon as lamb's quarter leaves are pluckable they garnish a sandwich or make a salad. I noticed in my farm fields where I had found the most artifacts from native village sites there were patches of lambs quarter and nettle so those likely were part of the diet here for hundreds of years. Still temps over night in the low 20s so maybe a week away.
This has inspired me to look through my garden for edible plants and garden herbs to add to the kombucha vinegar I keep making by accident — by making a large batch of kombucha and forgetting to bottle it for weeks and weeks.
I also like to add herb stems to pickles, both vinegar based or to flavor lacto-fermented stuff.
We visit our favorite sushi restaurant once a week; I bring home whatever freshly sliced ginger and wasabi we don't eat with our meals.
That's a good idea! No food waste.
Herbs are amazing! The ways you've given us to use them are fun and delicious. If I gardened, I would plant an herb garden. One of my favorite things to do is rub the leaves of herb plants then sniff my fingers and breathe in deep. It is like bringing the earth inside in a deeply healing way. Hard to describe. Thank you also for all the resources💚
I love these suggestions. We’re herb people too (grow our own). We make our own croutons, with sourdough bread, lightly toasted (to dry it out), then cut into small chunks, mixed with fresh herbs and avocado oil (not too much - it’s for flavor only), and baked to the desired “crunch”.
Your croutons sound delicious!
Herbs are some of my favorite things to grow. My family loves making pesto and garlic scale pesto. Last year, I kept my basil indoors till June which seems to work in our mountain climate. I’ve never had success with cilantro. By the time it is ready to eat, it bolts but I love growing rosemary, parsley, oregano and chives. I also grow sage which has beautiful flowers and does well here. I don’t love the flavor though. My favorite summer thing is to make a sourdough sandwich of a slice of fresh tomato with basil and olive oil and salt and pepper.
I love these suggestions and I am absolutely trying ginger in my coffee tomorrow!
I hope I'm not ruining your coffee. !!!
I have studied herbs for over three decades and am always in awe of their gifts. I am an avid home herbalist, using herbs for nutrition and healing. I saved my gallbladder and thousands of dollars by working with a clinical herbalist instead of a surgeon who wanted to remove it. I recommend Maria Noel Groves's book, Body into Balance for those interested in studying medicinal uses. Leenie Hobbie's Substack, Folk Herbalist's Journal, is a beautifully illustrated and well-written intro to folk herbalism.
Sue, such great info here. I'm going to add these books into the post. Many many thanks.
Love this! As for recipes, substituting cashews for pine nuts is incredibly delicious.
Gonna try it. Thank you.
I would just grow fennel for my very picky eater son who somehow likes fennel! The only way he would eat pizza before he ventured into eating plain cheese pizza was if I made homemade pizza with just sauce and sprinkled/chopped fennel leaves on top! I think it is still his favorite thing to eat.
There was a time in my life I was very into herbs and doing the infusions and such but I've gotten away from it. Maybe it is time for a return. Thanks for the reminder!
There's always so much to do. Some things take priority. Really I assembled that post as a reminder to myself as much as anything.
Thank you, Janisse, for your many tips on incorporating herbs in wonderful ways. I love your ‘wild ways of living’!
Yes to wild ways of living. I want to get wilder!
Yes! Wonderful goal!
Friends alerted me of my name in your needed addresses section...so excited to get my book!!!
Robin Whitfield
125 Green St Grenada, MS 38901
Robin, I don't know why I couldn't find your address. But I'm delighted to have it now! Thank you and I hope you're doing great. Book is on its way. :)))))
Just made a big ol batch of spring weed pesto with chickweed, cleavers, dandelion, violet, hairy bittercress, wild onion and green garlic. My favorite start to spring 😋
I want some!!!
Sooo much yumminess in this post. Thank you! And I'm happy to say I was out planting/tending my herb garden earlier today. Spring is so much fun.
Well, I loved this post as this subject or herbs has become a bit of an obsession for me. And then I got down to the end, and see that you shared my post on yarrow! This made my day, Janisse. Thank you! XO
Great stuff! I love herbals. For those who might be interested, there's a woman, Jenn, on IG who does a Wednesday Wildcrafting post each week. She lives in Maine, but she lived in Georgia for years, so her herbs are often ones we have easily available. Her IG is @firebranchfarms and she posts lots of interesting things about rural life as well as the wildcrafting... she will also answer herbal questions.
This is great, John. Thank you. I'll go follow Jenn.
My first of spring go to is stinging nettle potato soup. And then as soon as lamb's quarter leaves are pluckable they garnish a sandwich or make a salad. I noticed in my farm fields where I had found the most artifacts from native village sites there were patches of lambs quarter and nettle so those likely were part of the diet here for hundreds of years. Still temps over night in the low 20s so maybe a week away.
So like Leek Potato Soup but use nettle instead?