...more delicate jelly, while other types with slightly different leaf textures are used commercially for a firmer set. The leaves can be crushed and mixed with water to create a...
...a nice gingery-sweet flavor. This syrup was an embodiment of the taste of spring. So, I decided to do an experiment of my own and tried making magnolia syrup with...
Here it is—the favorite books of 2025 read by members of The Herb Society of America’s book clubs. The Herb Society of America has four active book discussion groups. The...
...year, instead of rosemary and bay, I found myself chasing down the story of a mushroom with a flair for mischief. A little reminder that the plants decide the path,...
...and cineole, making them more pleasant to cook with, especially when pairing with rosemary, sage, and thyme, and adding them to meats such as beef or chicken. Perhaps you do...
...bay, the evergreen that holds its strength year-round. I slip a leaf into my stews for flavor, but also for luck. The ancients said that bay was the tree of...
...its broad and bold foliage. Sages will thrive in well-drained soil in mostly sun. Over the years, I have had several specimens of bay laurel (Laurus nobilis) on my patio...
...spices such as ginger, garlic, turmeric, fenugreek seeds, cilantro, cumin, asafoetida, green chiles, cinnamon, nutmeg, black pepper, cayenne pepper, fennel seeds and so on” with their geographical neighbors. But the...
...coming winter. Across cultures, this threshold was marked with festivals. The Celts observed Mabon, a harvest rite of thanksgiving where fruits, nuts, squashes, and grains were gathered in and shared...
