Spices & Herbs

How spices and herbs are used and prepared.

These are short notes in our own words from videos made by others; each note names the channel it came from. Talk with your doctor before changing your diet, taking supplements or starting new exercise.

A pinch of cumin in beans

Use a small pinch of ground cumin in the bean pot, not a spoonful, because it is strong. Cooks in several countries use it with beans, and the speaker links it to easier digestion.

You will need:

  • ground cumin, a pinch

Steps:

  1. Add a small pinch of ground cumin to the pot while the beans cook.

Idea from a video by PLANT BASED NEWS.

Allspice is one berry, not a blend

Allspice is a single dried berry harvested green and dried until dark and wrinkled; its warm aroma resembles cloves, cinnamon and nutmeg.

Steps:

  1. Harvest berries while still green
  2. Dry until dark brown and wrinkled

Idea from a video by PLANT BASED NEWS.

Basic diluted neem oil spray for garden pests

Neem oil is mixed with water and a little mild liquid soap so it spreads on leaves; the mix should be used soon after blending. Spray leaf tops and undersides where pests feed, avoid open flowers, and test on a few leaves first.

You will need:

  • neem oil (cold-pressed or pure)
  • mild liquid soap
  • warm water

Steps:

  1. Mix about one to two teaspoons of neem oil and a few drops of mild soap per quart of warm water
  2. Shake well and pour into a spray bottle
  3. Use soon after mixing
  4. Test on a few leaves before spraying a whole plant
  5. Spray leaf tops and undersides in early morning or late evening, avoiding open flowers and midday sun

Idea from a video by DTD History Radio.

Boil kidney beans thoroughly before use

Dried kidney beans should be soaked if desired then boiled vigorously for at least 30 minutes before going into soups, stews or slow cookers, because slow cookers may not get hot enough to destroy the raw-bean toxin.

Steps:

  1. Soak dried kidney beans if desired
  2. Boil them vigorously for at least 30 minutes
  3. Only then add them to soups, stews or slow cooker recipes

Idea from a video by PLANT BASED NEWS.

Braiding and rubbing fresh sweetgrass on skin

Fresh sweetgrass blades can be braided loosely and worn or hung, or rubbed directly on pulse points such as wrists, neck, and behind the ears. The video says the scent is meant to be used as a repellent. Reapply every two to three hours in heavy insect areas.

You will need:

  • fresh sweetgrass blades

Steps:

  1. Cut a handful of fresh blades.
  2. Braid them into a loose rope that keeps the cut surfaces exposed.
  3. Wear the braid on the wrist or neck, or hang it near outdoor seating.
  4. Rub a fresh cut blade on forearms, back of neck, wrists, and behind the ears.
  5. Reapply every two to three hours in heavily infested areas.

Idea from a video by Sidney Explains.

Buy astragalus with the right species and sourcing

Choose astragalus membranaceus specifically, ideally older roots from named regions, and look for a third-party certificate of analysis.

Steps:

  1. Check the label names astragalus membranaceus, not just astragalus.
  2. Prefer roots from plants at least four years old, from Inner Mongolia or Shanxi, as the presenter suggests.
  3. Choose products with a third-party certificate of analysis.

Idea from a YouTube video.

Buy whole cloves instead of pre-ground

The video says whole cloves keep their volatile oil far longer than ground cloves, so buying whole buds is better if you want the spice to be potent.

Steps:

  1. Buy whole cloves rather than ground.
  2. Buy in small amounts so the jar is used up within a reasonable time.

Idea from a video by PLANT BASED NEWS.

Cast iron skillet for everyday cooking

A well-seasoned cast iron skillet or Dutch oven works on gas, electric, wood, charcoal or campfire heat and can handle bread, stew, eggs and roasted meat. The video says it gets more nonstick with use.

Idea from a video by Sidney Explains.

Check the label for true Ceylon cinnamon

The video advises that a spice jar labeled only cinnamon is likely cassia, and that Ceylon or Sri Lankan origin should be named on the label.

Idea from a video by PLANT BASED NEWS.

Chili heat sits in the inner ribs, not the seeds

Capsaicin is concentrated in the pale inner ribs and tissue, so removing seeds alone does not make a chili mild.

Idea from a video by PLANT BASED NEWS.

Choosing avocado oil for high heat

Refined avocado oil has a very high smoke point and a neutral flavor, suiting searing in cast iron; buy from brands with published third-party purity testing, store in a dark cabinet, and use within a few months.

Steps:

  1. Pick a brand that publishes third-party purity testing
  2. Store the bottle in a dark cabinet
  3. Use within a few months of opening

Idea from a video by PLANT BASED NEWS.

Cooking lamb’s quarters like spinach

Lamb’s quarters can be cooked the same way as spinach, where it wilts down similarly and has a mild, earthy taste.

You will need:

  • lamb’s quarters

Steps:

  1. Cook the leaves the same way you would cook spinach

Idea from a video by Backyard Yield.

Cooking with Moringa oil

The video describes Moringa oil as having a neutral flavor and a smoke point near 400 degrees Fahrenheit, suited to sauteing, salad dressings and finishing drizzles over hummus or vegetables.

You will need:

  • Moringa oil

Steps:

  1. Use for sauteing at moderate to high heat.
  2. Use in salad dressings to carry herb and acid flavors.
  3. Drizzle a little over hummus or vegetables to finish.

Idea from a video by DTD History Radio.

Coriander seed is a different product from cilantro leaf

Dried coriander seeds are warm and citrusy while fresh leaves are sharp and polarizing, both from the same plant.

Idea from a video by PLANT BASED NEWS.

Coriander seeds for bloating and gas

The video says the seeds are particularly useful for bloating, gas and intestinal cramping, without citing a study.

You will need:

  • coriander seeds

Idea from a video by Sidney Explains.

Cover the cup when steeping clove tea

The video advises covering the mug during a 5 to 10 minute steep so the aromatic oil stays in the water instead of evaporating.

You will need:

  • crushed whole cloves
  • hot water

Steps:

  1. Add crushed cloves to a cup of hot water.
  2. Cover the cup with a lid or small plate.
  3. Steep for five to ten minutes before drinking.

Idea from a video by PLANT BASED NEWS.

Crush cloves just before cooking

Breaking the bud open right before use releases its oil into the dish, according to the video.

You will need:

  • whole cloves

Steps:

  1. Crush the whole clove with a mortar and pestle, the flat of a knife, or the bottom of a heavy mug.
  2. Add it to the dish right away so the oil goes into the food.

Idea from a video by PLANT BASED NEWS.

Crushed raw garlic rested before eating

The video advises crushing raw garlic and letting it sit about 10 minutes before eating, saying this activates its beneficial compound.

You will need:

  • raw garlic

Steps:

  1. Crush the raw garlic
  2. Let it sit about 10 minutes before eating

Idea from a video by Sidney Explains.

Culinary uses of rosemary, thyme, sage and oregano

Use thyme and lemon on roast chicken, brown butter with sage for pasta, rosemary in focaccia, and oregano oil for soups. Many are perennial in warmer zones.

You will need:

  • thyme
  • lemon
  • chicken
  • sage
  • butter
  • pasta
  • rosemary
  • focaccia dough
  • oregano
  • soup

Steps:

  1. Roast chicken with thyme and lemon
  2. Crisp sage in brown butter for pasta
  3. Fold rosemary into focaccia
  4. Finish soups with oregano oil

Idea from a video by Sidney Explains.

Cut vegetables thin so they cook quickly

Slice onion, cabbage and celery very thin so they cook fast in the wok, and cut carrots in thin slices then julienne them when the carrot is small.

Steps:

  1. Slice onion very thin.
  2. Cut celery very thin, using the white part.
  3. Slice carrot thinly, stack, and cut into thin strips.
  4. Cut cabbage in quarters, remove the core, and slice thinly.

Idea from a video by PLANT BASED NEWS.

Duck fat for roasted potatoes

Duck fat has a smoke point near 375 F and can give roasted potatoes a golden, crisp outside with a creamy inside.

You will need:

  • duck fat
  • potatoes

Steps:

  1. Coat potatoes in duck fat
  2. Roast until golden and crisp outside and creamy inside

Idea from a video by PLANT BASED NEWS.

Eating purslane raw or cooked

Purslane has a mild, slightly lemony taste. It can be eaten raw in salads, sauteed in oil, stirred into soups, or pickled.

You will need:

  • purslane

Steps:

  1. Eat raw in salads
  2. Saute in oil
  3. Stir into soups
  4. Pickle

Idea from a video by Backyard Yield.

Epazote in bean pots

Add fresh or dried epazote in the last half hour of cooking beans. The speaker says it is traditional and tastes right, and that scientists have not proven its gas-reducing effect.

You will need:

  • epazote, fresh or dried

Steps:

  1. Add epazote during the last half hour of cooking the beans.
  2. Use fresh leaves when available; dried works too.

Idea from a video by PLANT BASED NEWS.

Finish eggs with soy sauce, dashi or furikake

Add a light savory touch at the end of cooking, such as a few drops of soy sauce, a little dashi, or furikake seasoning with spring onion, instead of heavy sauce.

You will need:

  • soy sauce
  • dashi
  • furikake
  • spring onion

Steps:

  1. Cook the fried egg until just set.
  2. Add a drop of soy sauce, a little dashi, or a shake of furikake at the end.
  3. Garnish with thin spring onion slices if desired.

Idea from a video by PLANT BASED NEWS.

Finish with flaky salt for crunch

Delicate flaky salts like Malden or fleur de sel are best sprinkled on food at the end so the crystals stay visible and add texture rather than being cooked away.

Idea from a video by PLANT BASED NEWS.

Garden herbs as soda flavors

Common garden plants such as mint, elderflower, lavender, lemon balm, blackberry, turmeric and rosemary can be used as flavors in the ginger bug soda base.

You will need:

  • mint
  • elderflower
  • lavender
  • lemon balm
  • blackberry
  • turmeric
  • black pepper
  • rosemary

Idea from a video by Forbidden Roots.

Ginger and cinnamon warming tea

Grate a thumb-sized piece of fresh ginger into a mug, add about a teaspoon of cassia cinnamon, pour hot water, and strain through a sieve. Described as a warming drink to try when feeling chilled or with a cold; some people find ginger too heating.

You will need:

  • fresh ginger, thumb-sized piece
  • cassia cinnamon, one teaspoon
  • hot water

Steps:

  1. Grate fresh ginger into a mug
  2. Add a teaspoon of ground cinnamon
  3. Pour hot water over
  4. Strain through a sieve before drinking

Idea from a video by The Diary Of A CEO.

Gotu kola leaf tea

Steep 1 to 2 teaspoons (5 to 10 grams) of dried leaves in about two-thirds cup of boiling water for 10 to 15 minutes. The video suggests up to three cups a day.

You will need:

  • Dried gotu kola leaves, 1 to 2 teaspoons (5 to 10 g)
  • Boiling water, about two-thirds cup

Steps:

  1. Add 1 to 2 teaspoons of dried leaves to about two-thirds cup of boiling water
  2. Steep for 10 to 15 minutes
  3. Up to three cups a day is the suggested amount

Idea from a video by Secrets Beneath Nature with Dan.

Green seed pods as a pepper substitute

Harvest the seed pods while they are green and firm and use them whole wherever you would use ground black pepper.

Steps:

  1. Pick seed pods while green and firm
  2. Use whole on eggs, potatoes, or in soup

Idea from a video by PLANT BASED NEWS.

Ground clove powder in cooked food

Stir about half a teaspoon of ground clove into oatmeal, a smoothie or warm milk after the food is cooked and off direct heat.

You will need:

  • half teaspoon ground clove

Steps:

  1. Prepare the food such as oatmeal, smoothie or golden milk.
  2. Once the food is cooked and no longer on direct heat, stir in half a teaspoon of ground clove.

Idea from a video by PLANT BASED NEWS.

Ground sumac berries as a tart spice

Dried and ground staghorn sumac cones give a lemony tartness and red color; used on hummus, grilled meats, rice, roasted vegetables, and in za’atar blends.

Steps:

  1. Harvest deep red cones from late summer into early fall on a dry day.
  2. Dry the cones and grind them into a powder.
  3. Dust the powder over foods for tang and color.

Idea from a video by Nature Lost Vault.

Harvest and shade-dry the aerial parts

Cut the top leafy stems and open flowers in mid-morning at peak bloom after the dew has dried, take from many plants and leave at least a third standing, then dry loosely in a shaded, ventilated room until stems snap.

Steps:

  1. Harvest mid-morning after dew has dried, during peak flowering.
  2. Cut the top 10 to 15 cm of leafy stem and buds with sharp scissors, spreading the cuts across several plants.
  3. Leave at least a third of each plant standing so it keeps flowering and sets seed.
  4. Lay cuttings loosely on cloth or mesh in a shaded, ventilated room, turning every day or two.
  5. Dry for five to ten days until stems snap and leaves crumble, keeping a faded yellow-green color; discard any batch that smells musty.

Idea from a video by PLANT BASED NEWS.

Heat gradient of hot peppers for sauces and drying

Plant a range of pepper heats from mild Fresno to Habanero for salsa, pickles and hot sauce; smoke and dry into chili flakes, ferment into sauce, or roast for tacos.

You will need:

  • hot peppers such as Fresno and Habanero

Steps:

  1. Plant a range of heat levels
  2. Smoke and dry into chili flakes
  3. Ferment into sauce
  4. Roast for tacos

Idea from a video by Sidney Explains.

Herb combinations for different broth styles

Adding sage and rosemary suggests a chicken-style broth; soy sauce powder or a pinch of cocoa suggests beef; tomato powder suits pasta and stews; nori suits seafood or Asian-style broths.

You will need:

  • dried sage
  • rosemary
  • thyme
  • soy sauce powder or cocoa
  • tomato powder
  • nori

Steps:

  1. Add a teaspoon of dried sage and extra rosemary and thyme for a chicken-style base.
  2. Stir in soy sauce powder or a pinch of cocoa for a darker, beefy base.
  3. Add a tablespoon of tomato powder for pasta and stew bases.
  4. Add ground nori for a seafood or Asian-style broth.

Idea from a video by PLANT BASED NEWS.

Homemade garlic and hot pepper deterrent spray

Steep chopped garlic and hot peppers in warm water overnight, strain, add a little plain dish soap, and spray in early morning or evening. Described as a support tool, not a full solution; reapply after rain.

You will need:

  • garlic
  • hot peppers
  • warm water
  • plain liquid dish soap

Steps:

  1. Chop garlic and hot peppers.
  2. Steep them in warm water overnight.
  3. Strain the liquid.
  4. Add a little plain dish soap.
  5. Spray in early morning or evening, avoiding strong midday sun.
  6. Reapply after rain.

Idea from a video by Sidney Explains.

Homemade shelf pepper from dried pods

Let mature seed pods dry on a screen, then crush them to make a shelf-stable pepper.

You will need:

  • mature dried seed pods

Steps:

  1. Dry mature pods on a screen
  2. Crush the dried pods

Idea from a video by PLANT BASED NEWS.

Kala namak for an egg-like flavor

Indian black salt has a sulfur aroma close to cooked eggs, so vegans use it to season tofu scramble, chickpea omelets, and vegan mayonnaise.

You will need:

  • kala namak
  • tofu or chickpea batter

Steps:

  1. Season tofu scramble or chickpea omelet with a small pinch of kala namak

Idea from a video by PLANT BASED NEWS.

Kala namak for egg-like flavor

Indian black salt with a sulfurous, hard-boiled-egg smell. The video says it is used in chaats, raitas and fruit salads, and that plant-based cooks add it to tofu scrambles to get an egg-like flavor.

Idea from a video by PLANT BASED NEWS.

Keep the pot covered and use whole cloves

The video says aromatic compounds escape when clove water is boiled uncovered, so keep a lid on. It also recommends whole buds over pre-ground powder, which it says loses its aroma and active compounds faster once ground.

You will need:

  • whole cloves

Steps:

  1. Keep the lid on the pot while the cloves are heating.
  2. Buy and store whole cloves rather than ground powder, and keep the container closed.

Idea from a video by PLANT BASED NEWS.

Kosher salt brands measure differently

Morton and Diamond Crystal kosher salts have different crystal densities, so a teaspoon of one is saltier than a teaspoon of the other. Follow the brand a recipe was tested with, or weigh the salt.

Idea from a video by PLANT BASED NEWS.

Measure kosher salt by weight

Kosher salt is not standardized, so the same tablespoon can weigh different amounts by brand; weighing it gives more consistent seasoning.

Idea from a video by PLANT BASED NEWS.

Mill your own whole grain flour at home

Use a countertop electric grain mill to grind whole grain on demand so the flour keeps its bran and germ rather than buying stripped flour. She says the mill grinds a batch in about 30 seconds.

Steps:

  1. Pour whole grain such as wheat into the mill’s top hopper.
  2. Turn it on and mill the grain into flour in seconds.
  3. Use the fresh flour right away for bread, muffins, or cornbread.

Idea from a video by PLANT BASED NEWS.

Morning chewed whole cloves

Chew two whole cloves slowly on an empty stomach for one to two minutes before swallowing. Beginners can start with one clove.

You will need:

  • 2 whole cloves

Steps:

  1. Take two whole cloves on an empty stomach.
  2. Chew slowly for one to two minutes before swallowing.
  3. If the taste is too strong, start with one clove.

Idea from a video by PLANT BASED NEWS.

Mustard heat develops when crushed seed meets water

Dry mustard seed has little aroma; grinding it and mixing with water lets its compounds react and produce the sharp pungency.

Steps:

  1. Grind the dry mustard seed
  2. Mix with a little water
  3. Wait a few minutes for the heat to develop

Idea from a video by PLANT BASED NEWS.

Oregano and herbs in ceviche

Oregano flavors the fish marinade, and a mix of fresh herbs adds brightness; strong herbs like rosemary and sage are best avoided, while dill and similar mild herbs work well.

You will need:

  • dried oregano
  • cilantro
  • parsley
  • mint
  • dill

Steps:

  1. Season the fish with oregano during the citrus marinade.
  2. Choose mild herbs for the green puree and avoid strong ones like rosemary and sage.

Idea from a video by Texas Parks and Wildlife.

Pair astragalus with fat-containing food

The presenter says astragalus saponins are fat-soluble, so take a capsule with a small amount of fat such as avocado or olive oil.

You will need:

  • a quarter avocado or a teaspoon of olive oil

Steps:

  1. Take the extract capsule with a meal that includes a small amount of healthy fat.
  2. Use the water-soluble tea or broth in the morning for the other compounds.

Idea from a YouTube video.

Pair cranberry beans with tomato, garlic and rosemary

Cranberry beans suit slow-simmered soups and stews and are often paired with tomatoes, garlic, rosemary and olive oil; the flavor improves the next day.

You will need:

  • cranberry beans
  • tomatoes
  • garlic
  • rosemary
  • olive oil

Steps:

  1. Simmer cranberry beans slowly in soup or stew
  2. Add tomatoes, garlic, rosemary and olive oil
  3. Let the soup rest; it tastes better the next day

Idea from a video by PLANT BASED NEWS.

Roasted garlic and confit garlic uses

Garlic can be used as roasted garlic paste, confit cloves in olive oil, or mashed into aioli; black garlic can be fermented for flavor.

You will need:

  • garlic
  • olive oil

Steps:

  1. Roast garlic into a paste
  2. Confit cloves in olive oil
  3. Mash into aioli
  4. Ferment black garlic for flavor

Idea from a video by Sidney Explains.

Sichuan pepper husks are the part used

The black seed is usually removed because it adds gritty texture and little flavor; the reddish husks provide the numbing tingle.

Steps:

  1. Remove the small black seed
  2. Use the reddish husks for the numbing effect

Idea from a video by PLANT BASED NEWS.

Simple whole-clove tea

Steep four or five whole cloves in a cup of filtered water: bring to a boil, drop to a simmer with the lid on for five minutes, then turn off the heat and let it steep covered for about ten more minutes. The video suggests drinking it 30 to 60 minutes before bed, optionally sweetened with a small amount of raw honey.

You will need:

  • 4 to 5 whole cloves
  • 1 cup filtered water
  • optional: 1/2 to 1 teaspoon raw honey

Steps:

  1. Bring one cup of filtered water to a boil with the cloves in a covered pot.
  2. Reduce to a simmer with the lid on for five minutes.
  3. Turn off the heat and let it steep covered for about ten minutes.
  4. Drink about 30 to 60 minutes before bed, adding honey if it is too bitter.

Idea from a video by PLANT BASED NEWS.

Smoked salt without a grill

Cold-smoked salt picks up hardwood smoke flavor and passes it to food on contact with no heat. Alderwood is mild, hickory is intense barbecue-style, and applewood is fruity. It can be used on salads and cold dishes.

You will need:

  • smoked salt

Idea from a video by PLANT BASED NEWS.

Star anise flavor comes mostly from the pod walls

Most of star anise aroma is in the pod walls rather than the seeds, which contribute little and may be discarded during cooking.

Steps:

  1. Use the pods for most of the flavor
  2. Seeds may be discarded during cooking

Idea from a video by PLANT BASED NEWS.

Store cloves airtight, dark and cool

The video recommends airtight, opaque containers kept away from the stove, since heat and light are said to degrade the oil.

Steps:

  1. Keep cloves in an airtight glass or opaque container.
  2. Store them in a dark cabinet away from the stove.
  3. Restock in small quantities rather than keeping a large supply.

Idea from a video by PLANT BASED NEWS.

Strained ginger pieces in cooking

Ginger solids strained out during feeding can be used in stir-fries, marinades and salad dressings, where fermentation softens their raw bite.

You will need:

  • Ginger pieces strained from the ginger bug during weekly feeding

Steps:

  1. Strain the ginger pieces out of the bug during feeding.
  2. Use them in stir-fries, marinades or salad dressings.

Idea from a video by Sidney Explains.

Toasted sesame oil finishing for noodles

A small amount of toasted sesame oil on cooked noodles adds aroma and keeps them from sticking; toasted sesame oil is strong, so use little.

You will need:

  • toasted sesame oil

Steps:

  1. Toss cooked, drained noodles with a little sesame oil.
  2. Stir-fry noodles briefly in the wok with the sesame oil for smoky flavor.

Idea from a video by PLANT BASED NEWS.

Toasted versus untoasted sesame oil

Untoasted sesame oil can be used for cooking; toasted sesame oil is a finishing oil only, used a small amount at the end of cooking.

You will need:

  • toasted sesame oil

Steps:

  1. Cook with untoasted sesame oil when heat is needed
  2. Drizzle a quarter teaspoon of toasted sesame oil over noodles or dumplings at the end

Idea from a video by PLANT BASED NEWS.

Toasting dried mushrooms before grinding

Dry-toasting dried mushrooms in a pan for about a minute before grinding is said to deepen their flavor to a smoky, rich note.

Steps:

  1. Toast dried mushrooms in a dry pan for about a minute.
  2. Let them cool and then grind them into the powder.

Idea from a video by PLANT BASED NEWS.

Traditional steaming of the root with black soybean (described, not endorsed for home use)

The video describes the traditional method of slicing the root and steaming it with black soybean juice at 10 parts root to 1 part black beans, repeated over several steam and dry cycles. It says this lowers harsh compounds, and it warns that home steaming does not guarantee removal of liver-toxic compounds, so homemade preparations should be lab tested or bought from certified manufacturers. Raw root should not be used long term.

You will need:

  • He Shou Wu root, sliced
  • Black soybeans (about 1 part to 10 parts root)

Steps:

  1. Slice the root.
  2. Steam the slices with black soybean juice.
  3. Dry the slices, then repeat the steaming and drying cycles as described.
  4. Have the result lab tested or buy from a certified herbal manufacturer before use.

Idea from a video by PLANT BASED NEWS.

Udo shoots in cooking

Udo spring shoots have a mild, slightly nutty taste and can be used like asparagus in tempura, stir-fries, or raw.

You will need:

  • udo shoots

Steps:

  1. Use tender spring shoots in tempura, stir-fries, or eat them raw.

Idea from a video by Sidney Explains.

Use black or smoked salt as a finisher

Hiwa Kai black salt and Danish smoked salt are best added at the end; a small pinch of smoked salt can change a dish strongly.

You will need:

  • Danish smoked salt

Steps:

  1. Sprinkle a small pinch over grilled steak, roasted potatoes, or mushrooms just before serving

Idea from a video by PLANT BASED NEWS.

Using extra virgin olive oil for sauteing

The video says extra virgin olive oil holds up to heat better than some seed oils, with a smoke point around 350 to 410 F; pick a recent harvest and save the priciest bottle for drizzling.

Steps:

  1. Check the harvest date and choose one within the last year
  2. Use a mid-priced bottle for sauteing
  3. Reserve the finest bottle for finishing and drizzling

Idea from a video by PLANT BASED NEWS.

Using moringa leaf powder in food

The powder can go into smoothies, soups, sauces, and baked goods, or be stirred into water. It has an earthy, slightly green flavor similar to matcha but less grassy, and it is mild enough to blend into most foods.

You will need:

  • moringa leaf powder

Steps:

  1. Stir a spoonful into smoothies, soups, sauces, or baked goods

Idea from a video by Sidney Explains.

Using wood sorrel as a lemon substitute

Wood sorrel can be eaten raw in salads for brightness and acidity, and used anywhere lemon would be used. Seeds and roots are also described as edible.

You will need:

  • wood sorrel leaves

Steps:

  1. Add raw leaves to salads
  2. Use in place of lemon

Idea from a video by Backyard Yield.

Walnut husk fabric dye

Walnut husks can be strained and used as a natural fabric dye, with color deepening the longer the fabric soaks. Heating and reducing the liquid concentrates the dye. No mordant is needed because the husks are rich in tannins.

You will need:

  • walnut husks
  • water
  • 100% cotton fabric swatches

Steps:

  1. Separate and strain the solids from the husk dye liquid.
  2. Heat the dye in a pot or cauldron and top off with liquid as water evaporates to concentrate it.
  3. Submerge cotton fabric for the desired time; longer soaks give darker color.
  4. Rinse and dry the fabric.

Idea from a video by PLANT BASED NEWS.

Woody herb stems as smoking material

Dried woody stems such as rosemary and thyme can be used as smoking material when preserving meat.

You will need:

  • dried woody rosemary or thyme stems

Steps:

  1. Dry woody herb stems completely.
  2. Use them as smoking material when smoking meat.

Idea from a video by Sidney Explains.

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