"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Sharp, spicy, bright, and gorgeous, mizuna, or Brassica rapa nipposinica, is a cook's dream. It holds a distinct flavor profile, and is one of the most interesting greens around.

Continue reading “Learn About... Mizuna” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Amaranth is definitely one of the lesser known microgreens, but you may have encountered it in its seed form.

It's an annual or perennial plant that grows around the world. There are roughly 70 species, some that grow to become purple, red, green, or gold. Continue reading “Learn About... Amaranth” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

The hint is in its name; lemon balm, or Melissa officinalis, has a—you guessed it—lemony flavor! It is a member of the mint family, and has been incorporated in medicinal and culinary uses for thousands of years. Continue reading “Learn About... Lemon Balm” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Shiso, Perilla frutescens var. crispa isn't only fun to say, but judging by the way that it's used in cooking, it's a pretty fun herb to eat, too.

It's not very common in Western cooking, but in the world of Asian cooking, and in particular, Japanese cuisine, shiso, or 紫蘇, シソ, reigns supreme. Each Asian culture has a different name for the plant, and are incorporated into their respective cuisines in unique ways. Continue reading “Learn About... Shiso” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

The English language is funny. Sometimes we use the same word for completely different things; you know, just to make things a little more confusing.

Such is the case for nasturtium. Nasturtium can refer to the plant genus, which is the genus of seven plant species in the Brassicaceae family. The nasturtium we're concerned about is the Tropaeolaceae, which is commonly known as nasturtium. Continue reading “Learn About... Nasturtium” »

Colloquially dubbed as the "Tree of Life" or "Tree of Miracles," moringa is the new "it" plant, and it's been ruling the health scene as a health supplement.

The plant is native to Africa and Asia, and its name is derived from the Tamil/Malayalam word for drumstick. They can range from growing as small plants to massive trees. The species that's most often used in the health world is the speies, Moringa oleifera.

Moringa oleifera is native to the Himalayas in northwestern India. Much of the plant is edible, and are rich in vitamins A, B, and C, calcium, potassium, magnesium, iron, and is rich in protein. Continue reading “What is Moringa?” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

If you're a fan of French cuisine, then Chervil, or Anthriscus cerefolium, is an herb that you are more familiar with than you know.

Its uncanny resemblance to flat-leaf parsley may have led you to mistaken it as chervil's close cousin, but like parsley, it holds its own in the culinary world. Continue reading “Learn About... Chervil” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Triticum Aestivum, better known as wheatgrass, is an incredible plant. Everyone knows it's good for you, but do you know exactly what nutrients you get?

Despite its name, wheatgrass actually has no wheat in it—yes, good news for those who are allergic to gluten. It's prepared from the cotyledons (a part of the embryo within the seed of any plant) of the common wheat plant, and often pressed to create juice. Continue reading “Learn About... Wheatgrass” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Buckwheat is a funny name for a plant, but whether in seed form or in lettuce form, buckwheat is an item you should start incorporating into your diet, not only for its lovely, delicate flavor, but also for its nutritional benefits. Continue reading “Learn About... Buckwheat” »

"Learn About..." is a recurring post where we'll look at lesser known herbs, greens, etc., and discuss their origin, health benefits, and everything in between!

Fenugreek, or faenugraecum in Latin, which means "Greek hay" as the dried plant was used as fodder, is a plant that's part of the pea family.

Its origins reach far back into history. Stemming from the Near East as long ago as 4000 B.C., fenugreek is common in Southern Asia, popular in Indian, Pakistani, and Bangladeshi cuisine. It's an incredibly versatile plant, often used as an herb, spice, and vegetable. Continue reading “Learn About… Fenugreek” »