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The following printable is an addendum to the recent Periscope and You Tube video I did on this topic. Watch the video to get the full “story.” Click on the link below if you’d like to print the list of herbs I discussed, and their attributes.
Explore these herbs that aren’t usually used in cooking, but that should be! They’re full of vitamins and minerals!
Click on this link for the free printable of the following herbs.
The complete You Tube video on this topic can be found here.
By the way, what follows, (this printable), are my personal notes, just pasted together! So they may be a bit casual. I realized, however, how nice it would be for viewers to not have to go back and take notes of their own on the video! So here ’tis! You may remember from the video, the emboldened herbs (below) are the ones no longer used commonly in cooking, that I first discussed. Those that are not emboldened are more common culinary herbs. Yet most of us don’t know their nutritional properties. (There’s not a space below between nettle leaf and peppermint leaf, which is how I missed and skipped peppermint in the video! But check out peppermint! It’s great in soups and stews, more mellow than you’d think, and look at its nutrition!!)
Want more insight and a better introduction to this topic? Watch the full video here.
Susan@learningandyearning says
I use many of these herbs often, but haven’t always thought to use them in cooking. Thanks for the great information!
Megan Stevens says
You’re welcome.
Katie Stanley says
I always forget to cook with many of these herbs even though I have all of them on hand! Thank you for the reminder. You have my wheels turning now! 🙂
Megan Stevens says
Yay!
Karen Lee says
I’m embarrassed to say that I don’t have ANY OF THESE herbs! Gotta get some now. Thx for the tip Megan!
Megan Stevens says
You bet. 🙂
linda spiker says
I don’t have any of the herbs on your list! I regularly use fresh herbs from my garden and dried herbs when in a pinch tho!
Megan Stevens says
Love fresh herbs. 🙂
naturalfitfoodie says
I use quite a few on the list. Dandelion and Raspberry leaf make a very nice tea. Thank you for the printable it will encourage me to try more of these 🙂
Megan Stevens says
I’m so glad.
Emily @ Recipes to Nourish says
This is great. I use many of these. I love that you can use hibiscus in place of red wine in recipes! I would never have thought of that. I’m going to have to try that.
Megan Stevens says
Great!
Yummy Inspirations says
Garlic and Sage are my go to herbs lately, but I’m now going to give some of the herbs you mentioned a try as well.
Megan Stevens says
It’s fun to have seasons with favorites! Glad this brings new ones to mind, too.
Robin Pack says
Thank you, Megan! I replied on the video that I wanted to watch again and take notes but you’ve saved me so much time!
Megan Stevens says
I’m so glad! Yay!
Hélène says
Ive started just adding liberal amts of herbs and spices to everything. I was decades being frugal with my culinary elements instead of viewing them as great nutrition supplements! When I started rly looking at keto, around ‘14, I started rly keeping in the forefront of my brain what I already knew, that culinary herbs were just weeds we still cultivate but not for medicine. They ARE medicine though as much as herbs like dandelion, nettles or milk thistle are. We need to ideally use them fresh and often. Ayurvedic even eats some medicinal herbs, triphala jelly for example. A nice blend of medicinal with culinary. Dandelion wine would be a western society, 19th century blend.
Now I try to put several diff herbs in every dish, a generous amount too. I want my herbs as fresh as possible (90% are dried), not sitting for yrs in the drawer wasting away to meaningless additions to the pot or bowl. I continue to also use aromatic veggies as I always have, heavy and ALWAYS. If it aint chocolate or fruit, its got onion in it at my house, and usually garlic too lol
Heres to flooding our food with weeds, Gods gift of good health, found in abundance everywhere in the world. Be liberal with spices too…! High on ORAC scale, alot of them.
Hélène says
Im surprised PARSLEY esp but also bay leaves are not mentioned and cayenne or other dried powdered chiles (anchos are our favorite now) and ginger and turmeric roots don’t follow garlic as they’re so powerful also. Not to mention vanilla rly needs a mention even if not an herb…very nutritious.
And there’s no mention of sea WEEDS, our aquatic counterpart to land weeds. Also known as sea vegs. Like herbs are concentrated powerhouses of veggies!
I know, the subject of nutrition and culinary can go on and on… articles have to end somewhere! ?