herbs for cooking
Herbs are versatile plants that enhance our lives by adding beauty, aroma, nutrition, seasoning, and a varied landscape. Because they can be grown indoors, or outdoors in pots, as part of landscaping or in the garden, everyone has room to grow herbs.
The little used herb lovage makes an attractive addition to the edible landscape and provides a smoky flavor to soups and stews.
Preserving herbs from your garden is easy, whether you freeze or dry them.
Here are some helpful online resources where you can start learning more about medicinal herbs.
Mountain Rose Herbs honored with Social and Fair Trade Certification.
Readers share their favorite varieties of heirloom foods for cooking.
Good Shepherd Poultry Ranch announces the heritage chicken cooking competition. With the right recipe for whole-bird, cut-up, de-boned or barbequed heritage chicken, you could win $1,000. Plus, you'd be contibuting to a worthy cause — promoting heritage breeds.
The winning recipes of the Heritage Chicken Cooking Competition — hosted by Frank Reese of Good Shepherd Poultry Ranch — have been announced! The Grand Prize winner was Ann Knowles of Salina, Kan., with her Baked Chicken a la Tucson. Heritage chicken breeds are an integral component of sustainable farming and add to poultry’s overall genetic diversity, as opposed to industrial chicken breeds that comprise the vast majority of chickens produced in the United States.
These books are great sources of information on the best herbs and foods for maintaining good health.
The editor of Herbs for Health magazine suggests effective herbs and supplements for the treatment of macular degeneration.
Stick with culinary sage whenever you don't know if a specific type of sage is edible.
Looking for a way to boost your immune system naturally as the colder months settle in? Enter our latest sweepstakes to win immune-enhancing herbal products from Mountain Rose Herbs!
Cultivating and drying herbs for use as medicine throughout the seasons.
Here’s a relative newcomer plant that’s easy to grow, and very useful for the “survival garden” and the gardener with limited (or no) gardening skills.
Readers share drink recipes that highlight fresh herbs.
The Herb Companion Editor KC Compton talks to Sebastian, a young fairgoer who is passionate about growing herbs at the 2010 MOTHER EARTH NEWS FAIR in Seven Springs, Pa.
Many people today don't know the basics of cooking. What culinary skills would you like to learn?
The American Livestock Breeds Conservancy (ALBC) and Good Shepherd Poultry Ranch recently announced the definition of heritage chicken. The event included tasting meat of four breeds of heritage chickens.
Radical homemaker Karen Keb introduces her new blog, which will cover topics as diverse as baking bread to raising livestock.
Learn how to cook with these three great smartphone apps: How to Cook Everything, Big Oven and Ratio.
Use this chart to determine how long different foods should be cooked in a pressure cooker.
These three super cookbooks focused on technique will arm you with the most important ingredient in any dish: skill! Includes reviews of “Forgotten Skills of Cooking” by Darina Allen, “Good Meat” by Deborah Krasner and “Chef on Fire” by Joseph Carey.
Do you use specialty salts in your cooking? Please share your ideas with our readers.
An abundance of greens but a shortage of inspiration? Here are some ideas beyond just adding them to salads.
Here are some simple ideas for making a superb soup stock.
Paul Carmichael of Lily of the Valley Herb Farm talks about his experience at the 2010 MOTHER EARTH NEWS FAIR, including the top herbs and working with kids at the Treehouse Club.
Use herbs from the garden in your Christmas dinner. This post shares a complete Christmas meal using garden herbs.
Using a mortar and pestle to create a variety of spice and herb blends.
The right recipe can convert people who think they don't like cooked greens, or energize cooks in need of fresh ideas. Here we offer a roundup of recipe ideas for garden-fresh greens from arugula to turnips.
Find out the pros and cons of using aluminum cookware, and learn how to distinguish aluminum from stainless steel.
This lemon polenta cake is an easy, and interesting, twist on dessert. Make substitutions with whatever you have on hand.
Cooking with shallots adds depth to many dishes in your home kitchen. Try this Caramelized Shallots Recipe to put in soup for a delicious alternative to onions.
Heritage breed chickens are more nutritious and flavorful than store-bought chicken, but require different cooking techniques. Learn different methods of cooking different age and different breeds of chickens.
The Snail, the winner of Electrolux Design Lab 2010 Competition, saves both energy and space by heating food with magnetic induction.
The Financial Times Climate Change Challenge winner is the Kyoto Box solar cooker, which uses no fuel other than the sun to cook food.
Take control of your food with a return to the kitchen, and learn to love the time you spend there cooking with your family.
Well-seasoned cast iron cookware is a joy to cook with.
Breaking down the misconception that wholesome and organic food is only reserved for the wealthy.
Discovering an outsized pickling tub in our shed inspired me to try this tasty local recipe for greens preserved in soy sauce, vinegar, and sugar.
Honey sweetens sour cherries in a traditional favorite American cherry pie.
Breading and cooking shallots in hot oil yields a tasty topping for simple dishes. Or you can enjoy these crispy shallot rings all on their own. Either way, this Fried Shallots Recipe is sure to please your taste buds.
Readers share tips and recipes for cheaper, easier and healthier home cooking.
Readers share reports about their favorite specialized kitchen utensils.
Sauté mushrooms in some butter for a quick and tasty treat.
Follow these five easy steps to create several weeks worth of meals in one afternoon.
Ten easy-to-make homemade soup recipes from Eating Well magazine that are suitable for any occasion.
Learn how to buy, cook and preserve rhubarb.
As winter approaches, we switch out our wood cookstove for the winter woodstove
From roasting on a split to baking in a tannur, you'll find rediscovered techniques and recipes that capture the flavors of wood-fired cooking in "Cooking With Fire" by Paula Marcoux.
How does induction cooking work? What are the pros and cons? Efficient electric cooking or hidden health risk?
Rishi Tea has handcrafted 12 new loose leaf tea blends, including 6 innovative botanical blends, 3 delicious chai teas, 2 energizing green teas and an aromatic oolong – perfect for fall and the holidays.
How to quickly and easily make a soothing herbal tea blend for children, plus bags and boxes to hold it.
How to use herbs on goats, blends, suggestions, and tips.
Try this refreshing herbal lemonade recipe.
Use your abundance of basil to handcraft this delightfully different custard-style ice cream.
There are some veggies, herbs and edible flowers that are self seeders. Plant them once, let them go to seed, and you will have continuous plants year after year.
Learn growing methods, health benefits and preparations for echinacea, elecampane, sweet Annie, spilanthes and astragalus.
Tips for determining when to prune and when to yank rosemary, lavender, sage and thyme.
Meals become a snap when you add pressure cooking to your repertoire. Pressure cookers are great kitchen companions that bolster the flavor of even simple dishes, plus they save you time and money.
Ira takes us on a winter garden tour of the experimental gardens at Southern Exposure Seed Exchange. She describes the various experimental cold frames for winter gardening and winter starts. Includes a winter recipe for Sweet Potato Leek Soup.
McCormick pumps up flavor and encourages healthy changes.
Rachel describes how to turn her heirloom corn crop into beautiful blue corn tortillas!
The history of the Blood Orange and How to make Blood Orange Marmalade.
In this video demonstration, learn how to make a tasty variation of no-knead bread that incorporates steel cut oats.
The "Almost No-knead Bread" technique from Cook's Illustrated Magazine is as much worth trying as the totally no-knead technique that has become so popular.
Watch this video tutorial on how to make tofu.
Here is an easier way to blanche vegetables, such as green beans, before freezing them.
A traditional fall recipe for the Japanese version of sauerkraut.
Cooking with shallots is easy when you substitute them for onions. Our French Shallot Soup Recipe has a mild, garlicky twist that’s milder than the traditional version of this classic soup.
Submit your best veggie burger recipes for the Mother Earth News cookbook project, and enter to win a reusable, recyled Mother Earth News grocery tote.
Just in time for holiday season (and good all year long), you can use tart, just-picked apples to create a flavorful apple butter that’s perfect to give — or keep.
Descriptions on oil labels are not defined by law, and are sometimes deceptive. Learn what these terms — such as cold-pressed, expeller-pressed and extra virgin — really mean, and which terms indicate quality.
Make homemade tahini paste in your kitchen.
Cooking vegan sounds complicated, but it's surprisingly simple and cheap! Without perishable ingredients to worry about, you can whip up a cake or banana bread for pennies using kitchen staples. Substitute organic tofu in meat dishes for a low-cost spin, and make the bulk section your best friend for a healthy budget!
Mountain Rose Herbs hosted a three day benefit festival for Cascadia Wildlands in September of this year.
Basil is a versatile herb that can be used for companion planting, bee forage, year-round herb as well as delicious pesto.
Preserving an abundant basil harvest for the coming winter.
Finca Luna Nueva's Sacred Seeds Sanctuary is a living laboratory to nurture tropical and native species through the next 10 years of climate change.
We’ve succeeded at drying herbs and greens in our SunWorks solar dehydrator, which promises to make future meals all the more flavorful and nutritious.
Southern Exposure celebrates Slow Food's Terra Madre Day with a fresh winter greens salad, featuring yacon, a South American root vegetable that tastes like fresh pear! Plus garden planning to have your own farm fresh food through the winter.
Garlic has been used medicinally for thousands of years, and ethnobotanist James Duke, Ph.D., one of the world’s leading experts in medicinal plants, places garlic among the best all-around plant medicines in the world. Learn about the host of ailments garlic can alleviate and prevent, and discover some of the added health perks of this flavorful, folklore-infused herb.
Part II of a tutorial on how to make cold-process soap. The directions are intended for the absolute beginner and use easy-to-locate materials.
Part I of a two-part tutorial on how to make soap for the absolute beginner. Readers will assemble materials and prepare the mold this week in anticipation of combining the ingredients to make a batch of cold-process soap.
You don't need vegan recipes to cook vegan. Make delicious vegan dishes out of regular recipes by substituting tofu for meat in chicken-cauliflower salad. In dairy-based recipes, such as wheat berry pudding, use vanilla coconut milk in place of dairy milk. Pair with crusty white bread and avocado-corn salsa for a delicious vegan meal!
Progress in the straw bale and wooden cold frames, delicious Kim Chee recipes for winter harvested Chinese cabbage and winter radishes, and an update from the Lawns 2 Lettuce 4 Lunch program in Arlington, VA.
Combine two of this hopeful season's symbols--herbs and eggs--in this simple project that celebrates spring.
Perfect for spring, this pasta dish can be made with the spring herbs that are popping up in your garden or market and a little leftover wine (either red or white will do).
There's no need to go to the grocery food in the winter if you have stored food in a root cellar, freezer or canning jars. Most of the work of preparing this food has already been done and so that winter meals are easy, nutritious and delicious.
People are often apprehensive about preserving their own food, whether they're intimidated by the process, or concerned about the safety of the finished product. As Sherri Brooks Vinton explains, it's time to bring canning back to the home kitchen.
Virginia Grace Abraham shares stories from loved ones about life during the Great Depression and WWII, her stories explore all aspects of the time from hunger and hard work to young marriage and the commonly over-looked woes of the farmer's wife.
Stretching one's food dollar is an important issue in today's life. So is nutrition. Here, learn how to make healthy, nutritious soup and bread for lunch or supper economically. You might even come to love winter just to have soup and bread!
When the power goes out for an extended period of time, what do you do? If you're properly prepared, you're life will be a lot easier cooking or baking your food.
Cooking is great improvisation and I think that’s what I like most about it. You can say the word, “burger,” to any cook and be surprised by every interpretation that you get.
Recipe for Southern-style shrimp and grits, made with superb Floriani Red Flint grain corn.
The Gluten and Allergen Free Expo provides a chance to be inspired and energized by the most passionate and creative gluten-free cookbook authors and bloggers.
Treat your cat to fresh spring herbs when you whip up this healthy homemade kitty food.
The New York Times reports our carbon emissions in 2011 were the highest on record. Reduce your family's carbon footprint by choosing vegetarian recipes such as Fennel and Leek Soup and Delicata Squash Stuffed with Wild Mushrooms and Herbs.
Sweet Iced Tea is a delicious Southern tradition, but store-bought concoctions are often full of high fructose corn syrup and other nasties. This recipe incorporates fresh herbs, which add natural sweetness and help knock down the sugar content.
A review of Elana Amsterdam's Gluten-Free Cupcakes.
Put your kitchen on an energy diet without spending money on new appliances. Use these simple tricks to use less energy while cooking, freezing and refrigerating--even drinking your morning coffee.
Growing Local Food is a new book that encompasses all the needed basics to grow plants, keep heritage breed animals and bees. The author is a homesteader and physician who gives the readers the basic information to grow or find nutritious, local food