Category: Herbal cuisine

According to nutritional data, a 100g serving of fresh chipilín provides approximately 7 grams of protein, a significant amount for a leafy green. This Central American herb is not only a flavourful addition to dishes but also a surprisingly nutrient-dense source of vegetable protein and other essential minerals, including a high concentration of the amino acid lysine.

Sweet woodruff has been a staple in European cuisine for centuries, famously used to flavor German May wine. This guide explains how to eat sweet woodruff safely, covering essential harvesting techniques and a variety of delicious culinary applications for its distinctive vanilla and fresh hay aroma.

With a rich history spanning various cultures, saluyot leaves have been a staple food for centuries, valued for both their nutritional profile and medicinal properties. But what is the English name for saluyot leaves, and how can this leafy green powerhouse be incorporated into modern cooking?

Historically, various parts of the clary sage plant—including flowers, leaves, and seeds—have been utilized since ancient times. Learning how to eat clary sage can introduce a distinctive, sweet, and earthy flavor to your culinary repertoire, provided you understand how to use it safely.

According to the Food and Drug Administration (FDA), chamomile is generally recognized as safe for use in food, allowing for its versatile application beyond the well-known herbal tea. Its mild, apple-like flavor makes it an excellent, subtle addition to a variety of sweet and savory dishes, expanding its role from a simple beverage to a unique culinary ingredient.

While commonly recognized for its use in traditional medicine and skincare, Centella asiatica is a versatile culinary herb used in many Asian cuisines. This nutrient-rich plant, also known as gotu kola or Indian pennywort, adds a unique, slightly bitter, and herbaceous flavor to a variety of dishes.

Historically used for both culinary and medicinal purposes across Europe and Asia, the aromatic herb mugwort is featured in a surprising variety of dishes. From savory Korean soups to subtly sweet Japanese rice cakes, many cuisines harness mugwort's unique, slightly bitter flavor and earthy aroma.