Category: Herbal cooking

Did you know that water mint is a crucial parent species of peppermint, a naturally occurring hybrid between water mint and spearmint? For those asking, 'Can you use water mint in cooking?', its aromatic leaves make it a versatile and delicious culinary herb with a unique taste.

In traditional Asian medicine, gotu kola is revered for its longevity-promoting properties and is consumed both medicinally and as a food. So, can gotu kola be cooked? Absolutely, and it's a common culinary practice in many Southeast Asian countries, featuring in a variety of cooked and raw preparations.

Used for its calming properties for centuries, lemon balm is a versatile herb with a pleasant lemon-mint flavor. Many people wonder how to eat lemon balm herbs beyond simple tea. This guide explores a wide array of culinary uses for this easy-to-grow plant.

Historically known as the "herb of the angels," angelica has been used for centuries for both its culinary and medicinal properties. From its fibrous stems to its aromatic roots, knowing how do you eat angelica safely and deliciously unlocks a new world of flavor, especially when paired with tart fruits like rhubarb.

Though lavender has been used for centuries for its aromatic and medicinal properties, not all varieties are suitable for consumption. Understanding the subtle differences is crucial for safety and flavor, especially when asking, 'How do I know if my lavender is safe to eat?'