Category: Herbs

Did you know that the edible leaves of the chia plant were a staple for ancient cultures, much like their popular seeds? This overlooked green offers a surprising array of health benefits, answering the question: what is the nutritional value of chia leaves and microgreens?

While sage is a staple culinary herb, some species, particularly common sage, contain a compound called thujone that can be toxic if consumed in high amounts. For most people, consuming culinary amounts of sage is considered safe. However, high doses, prolonged use, or ingesting concentrated forms like essential oils pose a significant health risk.

For centuries, hoja santa has been a staple in traditional Mexican cuisine, yet its safety is often questioned due to the presence of safrole. This guide addresses the valid concerns surrounding whether hoja santa is safe to eat and provides clear, evidence-based recommendations for its use.

Dried lemongrass is a potent, shelf-stable form of the tropical herb, valued for its intense citrus flavor and array of beneficial compounds. So, what is dried lemon grass good for, beyond a fragrant addition to Asian dishes? It offers a range of culinary applications and has been used in traditional remedies for centuries.

As a member of the mint family, the perilla plant offers a complex and aromatic flavor profile that varies significantly by variety and preparation. If you've ever wondered how does perilla taste like, you'll find its unique taste is celebrated across East Asian cuisine, from bold Korean barbecue wraps to delicate Japanese sashimi garnishes.

According to nutritional data compiled by ECHOcommunity.org, a 100-gram serving of fresh chipilín leaves boasts an impressive 7.0 grams of protein and 287 mg of calcium, confirming that chipilín is a good source of nutrients. This powerful nutrient profile makes it a significant contributor to a healthy and well-rounded diet.

One ounce of fresh basil provides substantially more Vitamin K than its dried equivalent, highlighting the nutritional differences between fresh and dried herbs. This article answers the question: are dried herbs as nutritious as fresh herbs, by comparing their nutritional content, flavor, and best culinary uses.

Lovage is a perennial herb related to celery and parsley but with a much more intense, earthy flavor profile. Cultivated for centuries, this powerful plant finds its place in both the kitchen and the traditional medicine cabinet, leading many to ask: what is lovage used for?

Yes, thyme does contain rosmarinic acid, a powerful antioxidant. This compound is part of the Lamiaceae family of herbs, which includes thyme, rosemary, and sage. The presence of rosmarinic acid in thyme, along with thymol and carvacrol, provides significant antioxidant and anti-inflammatory properties.

Perilla, a staple in traditional Asian cuisine, contains exceptionally high levels of the omega-3 fatty acid alpha-linolenic acid (ALA) in its seed oil. This has led many to question, is perilla healthy to eat? Beyond its rich omega-3 content, this versatile herb offers powerful antioxidants and anti-inflammatory compounds that contribute to overall wellness.