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Jessica Walliser
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How Long Do Dried Herbs Last? – Garden Therapy
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Over time, we collect quite a bit of herbs. From harvesting plenty from the garden to buying for that one recipe, you might have quite an array of herbs in your house. But how long do dried herbs last? To make sure you’re getting the most out of your stash, here’s when to toss them and when to keep them.
Herbs are wonderful, magical things. I dedicate most of my garden to herbs, allowing me to harvest fresh herbs and dry them to use in my home apothecary. Beyond cooking, I use these herbs for teas, tinctures, balms and salves, cleaning products, and beauty and self-care products.
Herbs can have such distinct and useful tastes, smells, and herbal properties. And you really don’t need much to get the full benefits of the herbs.
Because you often only need so little, you can be left with a bunch of herbs. If you’re wiping off dust from the top of bottles or reaching for a rarely used herb in the back of the cabinet, you’re probably wondering how long do dried herbs last anyway? Can I still use this?
Let’s talk about the shelf life of herbs, whether you’re using them for cooking beauty recipes or for their medicinal value.
The Shelf Life of Herbs
First things first, we’re talking about herbs rather than spices here. Herbs come from the leaves, while spices come from the rest of the plant, including the seed, stem, or root.
Dried herbs usually last one to three years if used for cooking or eating. However, that depends on factors such as how and where they’re stored and whether or not they’re whole or powdered.
Herbs last longer when in whole form. Once they’re grounded, they’re more exposed to the elements.
If you’re using herbs for cooking, feel free to give them a taste! They won’t go bad like typical food; they’ll just lose their flavour. Can Dried Herbs Go Bad?
Herbs do not go bad in the same sense that other old food might. There will often be no signs that they have gone rancid or mouldy. There is no harm in having old herbs, but you just may not be experiencing the benefits.
The biggest tell with dried herbs is the colour and smell. Notice any signs of discolouration or a faint smell. If the smell is faint or non-existent, the herb has likely lost its potency.
If you’re dealing with a powdered herb, look for clumping. This is a sure sign that moisture has entered.
If you bought the herbs, the original container or packaging might have a date listed. This could be an expiration date or a sell-by date. The herbs will last much longer than the date listed, but it will give you an indication of their age.
Label your herbs with the name and date. Do Medicinal Herbs Expire?
Things are a little different if you’re using herbs for medicinal purposes or for their herbal properties. Once again, you won’t be harmed by using old herbs, but you may not see the benefits.
The older herbs get, the less potent they get. If you’re using herbs for medicinal reasons or in beauty products, I recommend going with dried herbs that are less than one year old. These will have the best potency for your products.
It’s also important to remember that different herbs have different life spans. For instance, lemon balm loses much of its medicinal value soon after harvest. So, I never use dried lemon balm, only fresh lemon balm, for its herbal properties.
Ensure your herbs are fully dry before you store them. You don’t want any moisture getting trapped inside the storage containers. How to Keep Dried Herbs Fresher for Longer
You can prolong the life of your dried herbs by using these tips.
- Keep them away from light, both artificial and natural, by keeping them in a cupboard or drawer.
- Have tight lids. You want to seal them as tightly as possible to keep the oxygen and moisture out.
- Store your herbs in a cool place. Room temperature is quite alright, but if you live somewhere warm, you may want to store your herbs somewhere colder than the rest of your house. But not the fridge! The fridge has too much moisture and light.
- Use glass storage. Plastic is more permeable to moisture and plastic.
- Only open your herbs when you need to use them. You want to keep as much oxygen away from the herbs as possible.
Keep those lids tight and secure to keep your herbs as fresh as possible. More Helpful Herb Tips
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Stephanie Rose
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Edible Weeds Are Vegetables in Disguise: Here are 24 Spring Weeds to Eat
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Spring’s edible weeds are ready to eat. But what is a weed? It’s not a new question but it bears repeating. Is a weed a problem plant, a nuisance plant? A plant that is not valued where it is growing? Usually. But in some notable cases, our weed is someone else’s food—or even someone else’s crop. A weed might be native to the region where it is treated with contempt (or herbicide), or introduced from another continent. Here are some of the useful, edible weeds that a temperate spring brings. Let’s call them greens, and vegetables. Because that is what they are. You may even want to cultivate some. Several are sold at farmers’ markets already.
Photography by Marie Viljoen.
Above: An early spring plate of bittercress, henbit, and chickweed—opportunistic lawn weeds, or good for pollinators and people? Broadly, our collective understanding of weeds is culturally biased, regardless of where we live. It is often shaped by corporate farming and agri-business, and the challenge of raising one crop where another plant is able to infiltrate, compete, and interfere. Enter herbicides and crop-seeds bred to be resistant to poison. And then, in some countries (and especially in the United States), there is the big, big business of lawns. Many lawn-keepers are offended by anything less than a 100 percent grass expanse. More herbicides. More runoff into overburdened waterways and into the ocean.
If we learn to appreciate a diversity of plants, some edible weeds shape-shift in our perceptions into desirable seasonal treats.
Above: Garlic mustard, field garlic, daylilies, ground elder, lesser celandine, magnolia (not-a-weed), Japanese knotweed, butterbur, and mugwort. Not every edible weed is innocuous. Some very invasive plants (lesser celandine, mugwort, and Japanese knotweed, for example) can and do alter habitats, negatively affecting not only the native plant community but the system to which those plants belong, from mammals through to soil microorganisms. If you live where they have been introduced, and are not native, do not plant them. By all means, harvest them at their tastiest peak—that is what horticulturists and land stewards call mechanical control. For foragers and seasonal eaters, it’s called looking for dinner.
We’ll be brief in our list of 24: It’s a who, when, where, what, and how. With some links to more in-depth information about some of our favorite weeds.
Bittercress
Above: Bittercress blooms and its tender stems are peppery, like watercress. - Hairy bittercress is Cardamine hirsuta.
- Very early spring.
- Lawns, garden beds, fields.
- Eat its tiny leaves, stems and flowers, raw or cooked. They taste peppery.
Above: Whole bittercress plants keep fresh in a bowl of water. Butterbur
Above: Butterbur flowers appear before their leaves. - Butterburs are both native and introduced, in North America. The invasive species are Petasites japonica and P. hybridus.
- Early spring
- Damp places
- Butterbur buds taste like chrysanthemum greens. Do not eat raw: Boil before eating.
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Are Branched-Chain Amino Acids Good for Us? | NutritionFacts.org
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I discuss why we may not want to exceed the recommended intake of protein.
Diabetes isn’t just about the amount of body fat, but also the distribution of body fat. At 0:26 in my video Are BCAA (Branched-Chain Amino Acids) Healthy?, you can view cross-sections of thighs from two different patients using MRI. In the images, the fat shows up as white and the thigh muscle is black. At first glance, you might think the bottom cross-section has more fat since it’s ringed with more white. That is the subcutaneous fat, the fat under the skin. But, if you look at the top cross-section, you’ll see how the middle of the thigh muscle is more marbled with fat, like those really fatty Japanese beef steaks. That is the fat infiltrating into the muscle. In the graph below and at 0:48 in my video, the two cross sections are colored so you can see the different types of fat: the fat infiltrating the muscle in red, the fat between the muscles in green, and subcutaneous fat outside of the muscles and under the skin in yellow. If you add up all three types of fat, both of those thighs actually have the same amount of fat—just distributed differently.
This seems to be the critical factor in terms of determining insulin resistance, the cause of type 2 diabetes. Researchers found that the subcutaneous adipose tissue, the fat right under the skin, was not associated with insulin resistance. Going back to the two cross sections, as seen below and at 1:20 in my video, it is healthier to have the bottom thigh with the thicker ring of subcutaneous fat but less fat infiltrating muscle than the top thigh with more fat present in the muscle.
Is it possible a more plant-based diet also affects a more healthful distribution of fat?
We now know the effect of a vegetarian diet versus a conventional diabetic diet on thigh fat distribution in patients with type 2 diabetes. Researchers took 74 people with diabetes and randomly assigned them to follow either a vegetarian diet or a conventional diabetic diet. Both diets were calorie-restricted by the same number of calories. The vegetarian diet was also egg-free, and dairy was limited to a maximum of one serving of low-fat yogurt a day. What did the researchers find? The reduction in the more benign subcutaneous fat was comparable; it was about the same in both groups. However, the more dangerous fat—the fat lodged inside the muscle itself—“was reduced only in response to a vegetarian diet.” So, even getting the same number of calories, there can be a healthier weight loss on a more plant-based diet.
Those eating strictly plant-based also had lower levels of fat stuck inside the individual muscle fibers themselves, which may help explain why vegans in particular are often found to have the lowest odds of diabetes. It is not just because vegans are generally slimmer either. Even if you match subjects pound for pound, there is significantly less fat inside the muscle cells of vegans compared to omnivores. This is a good thing, since storing fat in muscle cells “may be one of the primary causes of insulin resistance,” which is what’s behind both prediabetes and type 2 diabetes. On the other hand, if you put someone on a high-fat diet, the fat in their muscle cells shoots up by 54 percent in just a single week.
What about a high-protein diet? That may undermine one of the principal benefits of weight loss: eliminating the weight-loss-induced improvement in insulin resistance. Researchers put obese individuals on a calorie-restricted diet of less than 1,400 calories a day until they lost 10 percent of their body weight. Half of the participants were getting more of a regular protein intake (73 grams a day), and the other half were on a higher-protein diet (about 105 daily grams). Normally, if you lose 10 percent of your body weight, your insulin resistance improves. That’s why it is so critical for obese individuals with type 2 diabetes to lose weight. However, the beneficial effect of a 10 percent weight loss was eliminated by the high protein intake. Those extra 32 grams of protein a day abolished the weight-loss benefit. “The failure to improve…insulin sensitivity in the WL-HP [weight-loss high-protein] group is clinically important because it reflects a failure to improve a major pathophysiological [cause-and-effect] mechanism involved in the development of T2D,” type 2 diabetes. In summary, the researchers concluded that they demonstrated “the protein content of a weight loss diet can have profound effects on metabolic function.”
Is this true of any protein? As you can see below and at 4:19 in my video, if you split it between animal protein versus plant protein, following people over time, intake of animal protein is associated with an increased risk of diabetes in most studies.
Intake of plant protein, however, appears to have either a neutral or even protective association with diabetes, as shown below and at 4:25 in my video.
Those were just observational studies, though. People who eat a lot of animal protein might have many unhealthy behaviors. However, you see the same thing in randomized, controlled, interventional trials, where you can improve blood sugar control just by replacing sources of animal protein with plant protein.
We think it may be the branched-chain amino acids concentrated in animal protein. Higher levels in the bloodstream are associated with obesity and the development of insulin resistance. As you can see below and at 5:00 in my video, we may be able to drop our levels by sticking to plant proteins, but you don’t know if that has metabolic effects until you put it to the test.
Ruining the suspense, researchers titled their study: “Decreased Consumption of Branched-Chain Amino Acids Improves Metabolic Health.” They demonstrated that “a moderate reduction in total dietary protein or selected amino acids can rapidly improve metabolic health,” and this included improving blood sugar control, while also decreasing body mass index (BMI) and body fat. As you can see at 5:27 in my video, the protein-restricted group was eating hundreds more calories per day, significantly more calories than the control group, so they should have gained weight. But, no. They lost weight! After about a month and a half, they were eating more calories but lost more weight—about five more pounds than participants in the control group who were eating fewer calories, as you can see at 5:38 in my video. What’s more, this “protein restriction” had people eat the recommended amount of protein per day, about 56 daily grams. They should have been called the normal protein group or the recommended protein group instead, and the group eating more typically American protein levels and suffering because of it should have been called the excess protein group. Just sticking to the recommended protein intake doubled the levels of a pro-longevity hormone called FGF21, too, but we’ll save that for another discussion.
To better understand the negative impact of omnivores getting too much protein relative to vegetarians, see my video Flashback Friday: Do Vegetarians Get Enough Protein?.
I have several additional videos and blogs that may help explain some of the benefits of plant-based proteins. Check in the related posts below.
Of course, the best way to treat type 2 diabetes is to get rid of it by treating the underlying cause, as described in my video How Not to Die from Diabetes.
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Michael Greger M.D. FACLM
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The Art of Tea Blending: Herbal Tea Blends Tips and Recipes – Garden Therapy
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Have you ever tried tea blending? Making your own herbal tea blends is an excellent but gentle way to start experimenting with herbs’ properties. Customize a blend to suit your taste buds and needs, or try out one of my tea blend recipes.
My friends know that I’m most at peace when I have a cup of tea in my hands. I’ve never been much of a coffee drinker, preferring my morning matcha and my herbal teas. And in the afternoon, you’ll find me drinking some iced hibiscus tea.
I’m a tea addict, and I’m very much okay with it.
There’s always a tea for the different times of the day. With the right selection of herbs, you can use tea as a gentle way to control your moods and energy levels. That’s the beauty of herbal tea blending!
If you’re new to making tea mixtures, they’re a fun and gentle way to explore herbs. You can try your hand at making your blends or try a tea from my tea blends list below.
Here’s what we’ll be covering today!
Make a one-size serving first to ensure you like the tea, and it sits well with you. Dip Your Toes in Drinking Herbal Tea
Many moons ago, I did a herbal tea training with a herbalist, and I want to share one of the biggest tips they gave to the class: start with one herb.
Take the time to really sit with the first herb you want to try. This can be something you already know you like the flavour of, you have in large supply, or it has desirable properties.
Once you’ve chosen your tea, make a big jar of it. Take one big 1-litre Mason jar and pack it about a third full with your herb of choice. This is going to create a very, very strong tea.
Add the hot water, let it steep, and then strain it. Then, drink your strong tea throughout the day.
For a couple of days, you might drink solely motherwort tea. And one another, oat straw tea. But the idea here is that you’re getting a direct feeling of what each of these herbal teas does and how it affects your body.
When you’re reading herbal books and guides on the different herbs, you choose the ones that work for you and really test them out. It’s an ongoing learning process of getting to know the herbs and how your body reacts to them.
Try making a simple sun tea while you’re outside in the garden. The Basics of Tea Blending
From a more fun standpoint, you can start making tea blends. It’s one of my favourite things to do since I have at least a couple of cups a day. But if you want to make your own blends, training yourself in herbal tea first is a good idea.
At the same time, teas are very gentle. If you mix several different herbs and some don’t resonate for you, you likely won’t have a strong negative reaction.
Most of them should be tolerable unless you have allergies. So, of course, be mindful of your individual aversions, sensitivities, and allergies to different plants.
But if you’re looking at them from a medical standpoint, you might find that different herbs work better for you. Say you’re making a sleepy tea blend like the one below. You may find that you don’t need chamomile but that the rose, hops, and peppermint actually do all the work for you.
Tea blends are a safe way to have fun with herbs and enjoy some really delicious and beautiful tea blends. I also love making custom herbal tea blends as gifts. Often, I make a little note to let them know what the tea is best for.
For instance, you could add wild rose petals or little rose petals from the garden for a romantic partner. Or if you’re giving it to someone who is really active, you can add hibiscus flowers.
Hibiscus tea has a very beautiful, natural red colouring. My Personal Go-To Tea Mixing Base
I drink A LOT of tea, most of which is actually iced tea. When I’m active, I like to make hibiscus iced tea to keep me hydrated. And when I’m out in the garden, taking a sip feels like I’m instantly revitalizing my body.
I will make one of the blends below and then make a tea mixture that is 1 part the blend, 1 part hibiscus flowers, and 1 part rose hips.
This creates a delicious herbal iced tea blend for the summertime. So, you can try tea blending to make a warm drink when you feel like cozying up, but also in the summer to hydrate and energize you.
Determining Herbal Tea Blend Ratios
Finding the right ratio takes time and a few experiments before you find one you like. Start by making just enough for one cup of tea and noting the ratios you made. Next time, try a different ratio. Keep going until you’ve found one that resonates most with you.
In general, you want…
- 3 parts of your base ingredient
- 1-2 parts of your supporting ingredients
- ¼-1 part of your accent ingredients
Always use the same measuring scoop/set for each part so you get accurate ratios.
Once you feel confident about your ratios and ingredients, you can make a big batch of your tea blend and store it in a Mason jar. 5 of My Favourite Herbal Tea Blend Recipes
If you’re new to tea blending, take inspiration from my list of teas. I rely heavily on these herbal tea blends, from when I have an upset stomach to when I want a boost of energy.
For more of my favourite herbs to grow for a tea garden, check out this post.
Nourishing Vitamin and Mineral Tea
This tea is like taking a multivitamin; it’s full of vitamins and minerals that can boost your meals by drinking as a warm tea. You can also add it as a third of your iced tea blends.
Ingredients
- 3 parts hibiscus: high in Vitamin C and aids in digestion. Has a fruity and tart taste. Make sure you get the edible variety of hibiscus!
- 2 parts nettle: nettle is a supergreen that is high in minerals and plant protein. One of the richest sources of minerals from edible plants. Has a salty, umami taste.
- 1 part alfalfa: incredibly high in important vitamins and minerals. Alfalfa also mimics the chemical and mineral makeup in hemoglobin. Used in TCM for urinary and digestive disorders.
- 1 part oat straw: the stem of the oat plant when it is still green. Nourishing herb full of protein, carbohydrates, vitamins, and minerals.
- 1 part chickweed: nutrient-rich herb. Clears lymphatic congestion and helps to clear water through the kidneys. Very fibrous and a weight loss folk remedy.
- 1 part orange peel: there are some bitter herbs on this list, so orange peel provides some nice citrusy flavour.
Feel free to also add stevia to this tea if all the green flavour is overpowering. Peaceful Heart Tea
This tea helps to calm your heart and encourage a peaceful mind. It’s very flavourful, sweet, and aromatic. It also makes for a great gift for somebody who’s mending a broken heart.
Ingredients
- 3 parts chamomile: a powerful anti-inflammatory herb and a natural nervine to ease anxiety and tension.
- 2 parts passionflower: contains nerve-relaxing flavonoids to help calm the nerves and reduce anxiety.
- 2 parts rose hips: anti-inflammatory with a tart and zesty taste, high in vitamin C and antioxidants.
- 1 part cinnamon bark: distinct sweet flavour and warming effect. Antimicrobial and antioxidant properties.
- 1 part lavender: notable floral taste, as well as a mild sedative effect. Helps to alleviate stress and anxiety by relaxing the mind.
- 1 part rose: notable floral taste. Full of Vitamin C to help boost immunity. Eases menstrual cramps.
- 1 part mint: delicious and comforting flavour. It can help soothe a sore throat.
- ½ part stevia: for a hint of natural sweetness.
Stevia leaves are used as a garnish for this iced tea as well as a natural sweetener. Tummy Tea
If you’re trying to soothe the tummy, tea blending can be risky business if you haven’t explored the herbs first. This herbal tea blend helps to cool and chill. Use it when you have an upset stomach or are experiencing bloating. It helps to improve digestion.
Ingredients
- 3 parts chamomile: anti-inflammatory herb used to decrease tension and ease anxiety.
- 2 parts calendula: another natural anti-inflammatory used for upset stomachs and to improve digestion.
- 1 part rosehip: high in vitamins and minerals. It has natural pectin, which is helpful for gut health and removing toxins from the body.
- 1 part peppermint: helps to reduce uncomfortable bloating and stomach pain caused by gas.
- 1 part fennel: helps to aid in digestion as well as menstrual cramps. Has a notable bitter, licorice taste.
- ½ part ginger: sweet and spicy taste. Warming quality helps to stimulate circulation and energy, which supports digestion and bile secretion. Also acts as an anti-spasmodic to alleviate nausea and morning sickness.
You can also use fresh herbs to make your tea. Bruise the leaves first with a mortar and pestle. Energy Tea
Mixing herbs to a nice green tea can help build energy that tapers off slowly, as opposed to the caffeine in coffee, which spikes quickly and then drops. The caffeine in green tea is more of a gentle rise, and when supported by other herbs, it can be really energetic.
Ingredients
- 3 parts green tea: contains caffeine, theophylline, and theobromine, which are all natural stimulants.
- 2 parts spearmint: notable minty flavour, known to improve alertness and memory recall. Good for a boost of mental or physical energy.
- 2 parts nettle: has a high nutritional content, which can help boost energy and maintain blood sugar levels.
- 1 part ashwagandha (optional for extra energy): used to help the body cope with stress. It’s actually quite a calming root and works great to soothe and strengthen the nervous system. It’s known to restore strength and vitality, and can enhance athletic performance.
- 1 part ginseng (optional for extra energy): natural adaptogen, that boosts the body’s resistance to physical and emotional stress. It’s a mild stimulant, known for improving mental and physical capacities in moments of tiredness.
Most herbal teas will not become bitter if steeped for too long, so you can steep them for 15-30 minutes for lots of flavour. Sleep Tea
I really love this sleepy tea blend! It takes the same idea of my dream pillow and puts it in a tea form. I don’t drink much hot water and tea before I go to bed, so I tend to sit and sip this a few hours before sleep and just after dinner in a small amount.
Ingredients
- 4 parts hops: contains methyl butanol, a natural chemical that induces sleep.
- 1 part chamomile: anti-inflammatory herb known for promoting relaxation and easing anxiety.
- 1 part catnip: the taste is similar to mint but earthier with slight citrus notes. Helps to promote relaxation.
- 1 part rose hip: high in Vitamin C to help boost our immune system and stimulate white blood cell production.
- 1 part raspberry leaf: rich in vitamins and minerals, a rich source of calcium and iron, and helpful in relieving women’s issues. It has an astringent taste similar to black tea.
- ½ part stevia: hops can be quite bitter, so this adds some natural sweetness.
When using flowering herbs for tea, wait until the flowers are fully formed and then harvest. More Ways to Enjoy Herbal Tea
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Stephanie Rose
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The Efficacy of Weight-Loss Supplements | NutritionFacts.org
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Are there any safe and effective dietary supplements for weight loss?
In a previous discussion, I noted that an investigation found that four out of five bottles of commercial herbal supplements bought at major U.S. retailers—GNC, Walgreens, Target, and Walmart—didn’t contain any of the herbs listed on their labels, instead “often containing little more than cheap fillers like powdered rice, asparagus and houseplants…”
You might hope your supplement just contains houseplants. Weight-loss supplements are infamous for being “adulterated with prescription and over-the-counter” drugs. In a sampling of 160 weight-loss supplements that “were claimed as 100% natural,” more than half were tainted with drugs and active pharmacological ingredients, ranging from antidepressants like Prozac to erectile dysfunction medications like Viagra. Diuretic drugs are frequent contaminants, which makes sense. In my previous videos on ketogenic diets, I talk about rapid water loss being “the $33-billion diet gimmick” that has sold low-carb diets for more than a century. But why the Viagra?
At least the spiked Viagra and Prozac are legal drugs. Researchers in Denver tested every weight-loss supplement they could find within a ten-mile radius. Alarmingly, they found that a third were adulterated with banned ingredients. The most common illegal adulterant of weight-loss supplements is sibutramine, which was sold as Meridia before it was yanked off the market back in 2010 for heart attack and stroke risk. Now, it is also blamed for cases of slimming supplement–induced psychosis.
An analysis of weight-loss supplements bought off the internet that were advertised with claims like “purely natural products,” “harmless,” or “traditional herbal” found that a third of them contained high doses of the banned drug sibutramine and the rest had caffeine. Wouldn’t you be able to tell if caffeine was added to a supplement? Perhaps not, if it also had temazepam, a controlled substance (benzodiazepine) “downer” sedative found in half of the caffeine-tainted supplements.
Doesn’t the FDA demand recalls of adulterated supplements? Yes, but they often just pop back up on store shelves. Twenty-seven supplements were purchased at least six months after recalls were released, and two-thirds still contained banned substances. That’s 17 out of 27 with the same pharmaceutical adulterant found originally, and 6 containing one or more additional banned ingredients. Aren’t the manufacturers penalized for noncompliance? Yes, but “the fines for violations are small compared to the profits.”
One of the ways supplement makers can skirt the law is by labeling them as “not intended for human consumption because it shifts the responsibility from the seller to the user”—for example, labeling the fatal fat-burner DNP as “an industrial- or research chemical.” This is how designer street drugs can be sold openly at gas stations and convenience stores as “bath salts.” Another way is to claim synthetic stimulants added to slimming supplements are actually natural food constituents, like listing the designer drug dimethylamylamine (DMAA) as “geranium oil extract.” The FDA banned it in 2012 after it was determined that DMAA “was not found in geraniums.” Who eats geraniums anyway? Despite being tentatively tied to cases of sudden death and associated with hemorrhagic stroke, DMAA has continued to be found in weight-loss supplements with innocuous names like Simply Skinny Pollen made by Bee Fit with Trish.
There is little doubt that certain banned supplements, like ephedra, could help people lose weight. “There’s only one problem, and it’s a big one: This supplement may kill you,” wrote a founding member of the American Board of Integrative Medicine.
Are there any safe and effective dietary supplements for weight loss? As I discuss in my video Friday Favorites: Are Weight-Loss Supplements Safe and Effective?, when popular slimming supplements were put to the test in a randomized placebo-controlled trial, not a single one could beat out placebo sugar pills. “A systematic review of systematic reviews” of diet pills came to a similar conclusion: None appears to generate appreciable impacts “on body weight without undue risks.” That was the conclusion reached in a similar review out of the Weight Management Center at Johns Hopkins, which ended with: “In closing, it is fitting to highlight that perhaps the most general and safest alternative/herbal approach to weight control is to substitute low-energy density [low-calorie] foods for high-energy density and processed foods, thereby reducing total energy intake.” In other words, eat more whole plant foods and fewer animal foods and junk. “By taking advantage of the low-energy density [low-calorie] and health-promoting effects of plant-based foods, one may be able to achieve weight loss, or at least assist weight maintenance without cutting” down on the volume of food consumed or compromising its nutrient value.
Learn more about the risks of supplements in my video Are Weight Loss Supplements Safe?.
I referred to a keto diet video I did, check out the related posts below the links to other videos and blogs in that series.
Learn more about optimal weight loss in my book, How Not to Diet.
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Michael Greger M.D. FACLM
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How to Freeze-Dry Herbs: A Step-by-Step Guide
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Don’t let your herbs go to waste. Instead, freeze-dry herbs to preserve the herbs’ flavor and quality. This simple process ensures that your herbs stay fresh and tasty for months or even years. Learn how to freeze-dry herbs with these tips.
Disclaimer: This post may contain affiliate links. See my disclosure policy for more information.
5 Tips for How to Freeze-Dry Herbs
Fresh basil, dill, and thyme Fresh herbs are a cook’s dream; they add so much flavor to dishes. I grow most herbs at some point during the year in my garden. However, my favorite cool-season herbs are a fond memory during the summer heat. It is the same with fresh garden basil; most winters are too cold for basil to grow well. So I love preserving the seasonal abundance of fresh herbs by freeze-drying. It is my favorite way to preserve fresh herbs.
Freeze-dried herbs retain more flavor and nutrients than dehydrated herbs. Freeze-drying also preserves more of the texture often lost when herbs are frozen. Preserving herbs through freeze-drying is simple; here are five tips to help you learn how to freeze-dry herbs.
Don’t have a freeze dryer?
Purchasing a freeze dryer is undoubtedly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium-size freeze dryer with the premier pump from Harvest Right.
If you purchase a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel. Learn more about how to freeze dry here.
1. Harvest herbs at their peak – Use fresh, flavorful herbs
The quality and flavor of the finished product come directly from what you preserve. Learn the best times to harvest the herbs and preserve them as soon as possible after harvest.
- Herbs generally have the most flavor just before flowering.
- The best time to harvest is in the morning (highest moisture content and most volatile oils).
- Use a sharp, clean knife or scissors to harvest.
- Harvest from all over the plant if possible.
- Feed herbs with a liquid fertilizer after a large harvest to encourage more production.
Rosemary
2. Prepare the herbs before freeze-drying
After harvesting, wash or rinse off.
Remove leaves from tough stalks and stems.
Herb preparation tips for different types of herbs:
How to prepare herbs with tough stalks (rosemary, oregano, thyme, etc.) for freeze-drying:
Hold one end of the stalk with both hands, and move the thumb and first finger of one hand down the stalk, pinching firmly to remove the leaves.
How to prepare herbs with tender stalks (dill, cilantro, etc.) for freeze-drying:
Hold the bottom of the stalk in one hand and pull the fronds up and outward. Pluck the fronds away from the stems. Alternatively, leave stalks intact and coarsely chop.
How to prepare herbs with broad flat leaves (basil, sage, mint, etc.) for freeze-drying:
Pluck leaves along the stem. If the leaves are small and the stem is very tender, leave them intact and use both the leaves and stem.
How to prepare thick herbs (turmeric, ginger, garlic, etc.) for freeze-drying:
Peel if needed and thinly slice. Lay flat in an even layer for best results.
3. Process herbs in the freeze dryer
Freeze-dry herbs as soon as possible after washing and trimming.
Store extra herbs in the fridge covered in a damp paper towel if processing multiple batches of freeze-dried herbs.
It is unnecessary to blanch or pre-freeze (most herbs freeze-dry rather quickly). Most herbs require a processing time of fewer than 12 hours from start to finish.
Don’t freeze-dry different types of very strong-smelling herbs (such as garlic, basil, or cilantro) simultaneously. Other less pungent herbs that are similarly sized freeze-dry very well together and can be processed at the same time.
Fill trays to the side rims (or slightly higher). The trays can be very full.
Lower your dry temp to 90°F (32°C). Follow the instructions for the make/model of your freeze dryer. (For mine, you pre-chill and then push “start”.)
Sensors monitor the food’s temperature and internal moisture levels. At the end of the processing time, herbs should be crisp and dry.
4. Store freeze-dried herbs whole
I store my herbs in mason jars with airtight lids for use within a year. Packing them in a little is fine, but try not to crush them. Leaving the leaves whole preserves the most flavor.
For larger amounts, store in a mylar bag with an oxygen absorber. Refill smaller jars with herbs and then reseal the mylar bag to preserve flavor. Herbs will last indefinitely, but the flavor is most intense if used within a year.
5. Use freeze-dried herbs as you would fresh herbs
Use the same amount or slightly more freeze-dried herbs as fresh herbs—usually less than if dehydrated or dried.
It isn’t necessary to rehydrate herbs for most recipes. Instead, I crumble them in my hand and then toss them in salads, soup, dips, or any recipe straight from the jar.
To rehydrate herbs, soak freeze-dried herbs in a bowl of water for 10 minutes, then drain the remaining water.
Don’t have a freeze dryer?
Purchasing a freeze dryer is certainly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium size freeze dryer with the premier pump from Harvest Right.
If you are purchasing a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel.
If this post about how to freeze-dry herbs was helpful, please share it:
Visual planting guides for vegetables, herbs, fruits, flowers & vines.
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Angela Judd
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The Safety of Weight-Loss Supplements | NutritionFacts.org
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Only 2 out of 12 supplement companies were found to have weight-loss products that were even accurately labeled.
According to a national survey, one-third of adults who have made serious attempts at weight loss have tried using dietary supplements, for which Americans spend billions of dollars every year. Most people mistakenly thought that over-the-counter appetite suppressants, herbal products, and weight-loss supplements had to be approved for safety by a governmental agency, like the U.S. Food and Drug Administration (FDA), before being sold to the public or at least include some kind of warning on the label about potential side effects. Nearly half even thought they had to demonstrate some sort of effectiveness. None of that is true.
As I discuss in my video Friday Favorites: Are Weight Loss Supplements Safe and Effective?, the “FDA has estimated that dietary supplements cause 50,000 adverse events annually,” most commonly liver and kidney damage. Of course, prescription drugs don’t just have adverse effects; they kill more than 100,000 Americans every year. But, you at least notionally have the opportunity to parse out the risks versus benefits of prescription drugs, thanks to testing and monitoring requirements typically involving thousands of individuals.
When the manufacturer of Metabolife 356, a supplement containing ephedrine, had it tested on 35 people, only minor side effects were found, such as dry mouth, headache, and insomnia. However, once unleashed on a broad population, nearly 15,000 adverse effects were reported, including heart attacks, strokes, seizures, and deaths, before it was pulled from the market.
Given the lack of government oversight, there is no guarantee that what’s on the label is even in the bottle, as you can see in the graph below and at 1:55 in my video. FDA inspectors have found that 70 percent of supplement manufacturers violated so-called Good Manufacturing Practices, which are considered the minimum quality standards. This includes things like basic sanitation and ingredient identification. Not 7 percent in violation, but 70 percent.
DNA testing of herbal supplements across North America found that most could not be authenticated. In a significant percentage of the supplements tested, the main labeled ingredient was missing completely and substituted with something else. For example, a so-called St. John’s wort supplement contained nothing but senna, a laxative that can cause anal blistering. Only 2 out of 12 supplement companies had products that were accurately labeled.
This problem isn’t limited to fly-by-night phonies in some dark corner of the internet either. The New York State Attorney General commissioned DNA testing of 78 bottles of commercial herbal supplements sold by Walgreens, Walmart, Target, and GNC “and found that four out of five…did not contain any of the herbs on their labels.” Instead, the capsules “often contained little more than cheap fillers like powdered rice, asparagus and houseplants…”
What about weight-loss medications? See Are Weight Loss Pills Safe? and Are Weight Loss Pills Effective?. Also, see related posts below.
Take a deep dive into the best way to lose weight with my book How Not to Diet.
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Michael Greger M.D. FACLM
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The Calanques in France: A Geographical and Botanical Wonder
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“The Calanques, a real garden of stones on the edge of the sea.” This is how the famed French rock climber and mountain guide Gaston Rébuffat described the extraordinary dialogue between these dramatic limestone ridges and narrow azure coves of the Mediterranean near Cassis and Marseilles in the south of France. I walked there recently, […]
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Quick Cabbage Soup
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This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
A Favorite Take on Cabbage Soup
- This cabbage soup recipe can be served as a side or main dish.
- Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
- Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Ingredients for Cabbage Soup
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Variations
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
How to Make Cabbage Soup
This classic comforting soup recipe is easy, nutritious, and a family favorite!
- In a large pot, sauté onion in oil until tender.
- Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
- Discard bay leaf, season, and serve.
Tips for Storing Leftovers
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
More Cabbage Recipes We Love
Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
Cabbage Soup
This wholesome and economical soup is easy to make and tastes delicious.
-
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
-
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
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While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
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Discard bay leaf, season with salt & pepper to taste and serve.
Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Quick Cabbage Soup
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This comforting cabbage soup recipe is an easy favorite!
Chopped cabbage and seasonings are simmered in a beefy tomato broth until tender.
A Favorite Take on Cabbage Soup
- This cabbage soup recipe can be served as a side or main dish.
- Light & flavorful this soup can be beefed up with proteins like ground beef, ham, or chicken. Stir in cooked rice, orzo, quinoa, or a can of rinsed kidney beans.
- Double up the recipe and enjoy it all week since the flavors will continue to blend!
Enjoy with thick slices of Irish Soda bread to sop up all that tasty broth!
Ingredients for Cabbage Soup
Cabbage – Chop cabbage into 1-inch pieces or use a bag of shredded coleslaw to make it even faster!
Other Vegetables – Canned diced tomatoes flavor the broth, while shredded carrot adds a bit of sweetness to balance the acidity from the tomatoes. You can add other veggies like sliced celery, cauliflower rice, or green beans.
Broth – Beef broth or stock flavors is my first choice for this cabbage soup recipe. It can be replaced with either chicken or vegetable broth. Feel free to change up the spices and add thyme or oregano while it’s simmering.
Variations
Bulk up cabbage soup with chunks of potatoes or sweet potatoes, white onions, or shredded Brussels sprouts. You can also add cooked Italian sausage, ground turkey or simmer a ham bone in the soup for extra flavor.
How to Make Cabbage Soup
This classic comforting soup recipe is easy, nutritious, and a family favorite!
- In a large pot, sauté onion in oil until tender.
- Add cabbage and remaining ingredients (per recipe below) and simmer until the cabbage is softened.
- Discard bay leaf, season, and serve.
Tips for Storing Leftovers
Keep leftover cabbage soup in a covered container in the fridge for up to 4 days or in the freezer for up to 4 months. Reheat in the microwave or on the stovetop.
More Cabbage Recipes We Love
Did you enjoy this Cabbage Soup Recipe? Be sure to leave a comment and rating below!
Cabbage Soup
This wholesome and economical soup is easy to make and tastes delicious.
-
In a large pot, cook onion in olive oil until tender, 3-4 minutes.
-
While onion is cooking, dice cabbage into ½” pieces. Add cabbage to the pot and cook over medium heat until it starts to soften, about 8 minutes.
-
While cabbage is cooking prepare other ingredients. Add all ingredients to the pot, bring to a boil and simmer uncovered 15 minutes or until cabbage is tender.
-
Discard bay leaf, season with salt & pepper to taste and serve.
Feel free to add additional spices like red pepper flakes, basil, or a sprinkle of fresh parsley.
Cooked meat such as ham, sausage, or chicken can be added. If adding pasta, cook it on the side and add it to each bowl for serving.Calories: 50 | Carbohydrates: 7g | Protein: 4g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 432mg | Potassium: 603mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1461IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner, Entree, Lunch, Soup Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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Holly Nilsson
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Sandy Mush Herb Nursery in the Blue Ridge Mountains of NC
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When a former student at Great Dixter in East Sussex moves to North Carolina and recommends a remote nursery in the Blue Ridge Mountains, we take note. “Fairman and Kate’s nursery has an amazing selection of plants: herbs, natives, pelargoniums, salvias, et cetera,” reports Ben Pick of nearby Saturnia Farm. “It reminds me a lot of some of the old nurseries in England.” It is called Sandy Mush Herbs, another reason to investigate. Established in 1977, the nursery produces collectible handbooks designed and embellished with calligraphy and line drawings. The catalog begins, “Dear Herb Friends, We continue to expand our collection of handmade plants…”.
Let’s delve in.
Photography by Christopher Jayne.
Above: Sandy Mush Nursery, near Leicester, North Carolina, was established over four decades ago and is nestled in the Blue Ridge Mountains. Talking to Kate Jayne and her son, Christopher, it quickly becomes apparent that here is a nursery that is focused on growing things properly, and offering advice on how to do that—in other words, real customer service rather than a chatty bot in a pop-up window. Christopher maintains that Kate, who is the person answering the phone, recognizes all of her older customers before they have a chance to identify themselves. Plants are sent out all over the country but mainly in the eastern half. Kate discourages people from ordering plants from Sandy Mush when they could be had closer to home.
Above: Fairman Jayne, applying skills in propagating seeds learned at least 60 years ago when he studied in London at Kew’s famous horticulture school. Kate and her husband, Fairman Jayne, met at Swarthmore College in Pennsylvania, where he was assisting the director of the arboretum and she was a student. Fairman already had a degree in horticulture from Kew, having been one of the first overseas students admitted to the renowned school. Says Kate: “Fairman’s been working with plants his entire life, and I’ve been involved with plants ever since I went to college.” With a shared interest in hard-find-plants, they knew early on that they wanted to run a plant nursery together.
Above: Bleeding hearts (Dicentra spectabilis) growing around the Sandy Mush gardens in spring. The couple moved to Asheville, North Carolina, before heading further out to the surrounding mountains. With herbs and aromatic plants high on their list, the couple realized that if they couldn’t find them locally, they should be supplying them. “We put an ad in Organic Gardening magazine and had a very enthusiastic response, and that generated publicity on a national scale,” Kate recalls. This was 1977, proving that Kate and Fairman’s interest in “handmade plants” struck a chord back then, and is today ever more relevant.
Of their specialisms, Kate says: “Our collection reflects our interest in fragrant plants and herbs, then going on to trees and shrubs, and then moving on to more wildflowers and native plants as interest has grown in that field.”
Above: Immaculately tended evergreen shrub cuttings. A note on the nursery’s name, as related by Christopher Jayne (who photographs the nursery for the website and social media): “Sandy Mush is the name of the community we are in. The oral history is that in the early days of European settlement, animal drovers would stop in the valley. When they went to get water for their mush (think oatmeal, cornmeal, or porridge) it would always have sand in the water. So it became Sandy Mush Valley. We have fast-moving streams coming off the mountains, and the sand never completely settles.” And the soil is well-drained.
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How to Grow Chamomile: 5 Tips for Growing Chamomile
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[ad_2] Angela JuddChamomile’s daisy-like flowers are a beautiful and practical addition to your garden. Roman and German chamomile are two common types of this popular herb. Learn the differences between the two types and how to grow chamomile with these five tips.
Disclaimer: this post contains affiliate links. See my disclosure policy for more information.
5 Tips for How to Grow Chamomile
1. Understand the differences between German and Roman Chamomile
German and Roman chamomile have many similarities but also a few key differences:
- Best for tea
- Upright annual (2′ tall)
- Reseeds easily
- Flowers all along branching stems
- Click here for organic German chamomile seeds.
- Also called English or Russian chamomile
- Low-growing mounding perennial (1′ tall)
- Often used as a ground cover
- Spreads by rooting stems
- Foliage is fine and feathery
- Single flower on each stem
- Fewer blossoms than German chamomile
- Tolerates light foot traffic
- Click here for organic Roman chamomile seeds.
2. Plant chamomile correctly and at the right time.
- German chamomile does best started from transplants. Plant German chamomile after last spring frost date.
- Roman chamomile does best started from transplants. Plant Roman chamomile when soil temperatures reach 45°F.
- Space both types of plants 8 inches – 12 inches apart.
- If growing from seed, scatter chamomile seeds and lightly cover them with dirt. Keep soil moist until the seeds sprout. Thin to groups of 2 or 3 plants about 8 inches apart.
- Chamomile grows in full sun, but needs partial shade while roots are getting established.
- In the low desert of Arizona:
Start seeds indoors:
August – January
Plant transplants outside:
October – March
Plant 1-2 chamomile plants per square foot for square foot gardening.
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
• PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
• BLOOMING GUIDE: Photos show what may be in bloom that month.
3. Care for chamomile correctly
- Chamomile needs regular water; do not let the plant dry out.
- Keep flowers cut back to encourage more production.
- Does not require supplemental feeding.
- Chamomile grows well with most other herbs and vegetables.
- Chamomile reseeds easily.
How to grow chamomile in containers:
When growing chamomile from seed in containers, lightly press seeds into the soil but do not cover them with soil.
Does not need supplemental feeding.
4. Harvest chamomile often
- Harvest flowers for tea when the white petals begin to curl. Remove petals before drying to prevent damaging yellow centers.
- Harvest by snipping with pruning snips. (I link to my absolute favorite ones).
- Harvest in the morning, so flowers have the highest moisture content.
- Dry flower heads by placing them in a single layer in a cool, dry place for several days.
Learn more about growing and using edible flowers in this blog post.
5. Use chamomile in many different ways
Chamomile is best known for making a calming tea. Other uses for chamomile include:
- Natural hair lightener
- Rinse for sore or swollen gums
- Chill used tea bags to help relieve puffy eyes
- Relief for upset stomach
If this post about how to grow chamomile was helpful, please share it:
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How to Grow Chamomile: 5 Tips for Growing Chamomile
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Chamomile’s daisy-like flowers are a beautiful and practical addition to your garden. Roman and German chamomile are two common types of this popular herb. Learn the differences between the two types and how to grow chamomile with these five tips.
Disclaimer: this post contains affiliate links. See my disclosure policy for more information.
5 Tips for How to Grow Chamomile
1. Understand the differences between German and Roman Chamomile
German and Roman chamomile have many similarities but also a few key differences:
- Best for tea
- Upright annual (2′ tall)
- Reseeds easily
- Flowers all along branching stems
- Click here for organic German chamomile seeds.
- Also called English or Russian chamomile
- Low-growing mounding perennial (1′ tall)
- Often used as a ground cover
- Spreads by rooting stems
- Foliage is fine and feathery
- Single flower on each stem
- Fewer blossoms than German chamomile
- Tolerates light foot traffic
- Click here for organic Roman chamomile seeds.
2. Plant chamomile correctly and at the right time.
- German chamomile does best started from transplants. Plant German chamomile after last spring frost date.
- Roman chamomile does best started from transplants. Plant Roman chamomile when soil temperatures reach 45°F.
- Space both types of plants 8 inches – 12 inches apart.
- If growing from seed, scatter chamomile seeds and lightly cover them with dirt. Keep soil moist until the seeds sprout. Thin to groups of 2 or 3 plants about 8 inches apart.
- Chamomile grows in full sun, but needs partial shade while roots are getting established.
- In the low desert of Arizona:
Start seeds indoors:
August – January
Plant transplants outside:
October – MarchPlant 1-2 chamomile plants per square foot for square foot gardening.
Flowers to Plant Outside & Seeds to Start Indoors Each Month in the Low Desert of Arizona.
• PLANTING GUIDE: Each month lists annual flowers and bulbs to plant outside & seeds to start indoors.
• BLOOMING GUIDE: Photos show what may be in bloom that month.
3. Care for chamomile correctly
- Chamomile needs regular water; do not let the plant dry out.
- Keep flowers cut back to encourage more production.
- Does not require supplemental feeding.
- Chamomile grows well with most other herbs and vegetables.
- Chamomile reseeds easily.
How to grow chamomile in containers:
When growing chamomile from seed in containers, lightly press seeds into the soil but do not cover them with soil.
Does not need supplemental feeding.
4. Harvest chamomile often
- Harvest flowers for tea when the white petals begin to curl. Remove petals before drying to prevent damaging yellow centers.
- Harvest by snipping with pruning snips. (I link to my absolute favorite ones).
- Harvest in the morning, so flowers have the highest moisture content.
- Dry flower heads by placing them in a single layer in a cool, dry place for several days.
Learn more about growing and using edible flowers in this blog post.
5. Use chamomile in many different ways
Chamomile is best known for making a calming tea. Other uses for chamomile include:
- Natural hair lightener
- Rinse for sore or swollen gums
- Chill used tea bags to help relieve puffy eyes
- Relief for upset stomach
If this post about how to grow chamomile was helpful, please share it:
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Danette
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Sizzling Italian Dipping Oil for Bread – Oh Sweet Basil
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Sizzling hot, full of fresh herbs and garlic with a little drizzle of sweet balsamic vinegar…the most irresistible dipping oil for bread. It soaks into the bread just a little and is the perfect appetizer or side dish for any meal.
Years ago when I was in college I was dating a boy that enjoyed cooking and baking. We had a lot of fun trying new recipes and because we were dating, my parents gave me a fancy set of oil and different seasonings for bread for one of my Christmas gifts. The relationship didn’t last but my love for bread and dipping oil totally did! Haha!
Take 10 minutes to make this dipping oil recipe, pull a fresh loaf of focaccia bread or a crusty artisan bread loaf out of the oven, and you have an elegant start to your authentic Italian bolognese dinner! You’ll feel like you’re sitting at a fancy Italian restaurant!
What Goes into Italian Dipping Oil?
Here are the ingredients you will need for this recipe:
- Olive Oil – extra virgin, make sure it is good quality (from Italy or California is the best), extra virgin olive oil has a deeper and richer flavor
- Garlic – fresh, not from a jar
- Fresh herbs – parsley, oregano (or marjoram), rosemary and basil all minced really fine
- PRO TIP: We love this combinations of fresh herbs, but you could use any combination you love! It’s so versatile! Add some thyme, omit the parsley…seriously whatever your family enjoys!
- If you need to use dried herbs, double all the measurements for each herb.
- Red Pepper Flakes – feel free to add more if you like more heat
- Kosher Salt – adds flavor
- Balsamic Vinegar – adds the most lovely hint of sweetness and acid to cut through the oil
- Bread – I have been known to dip just about any bread into this oil. Heck, I’d dip a slice of white Wonderbread! See section below for specific suggestions.
The measurements for each ingredients can be found in the recipe card at the end of the post.
What Type of Olive Oil is Best for Dipping Oil?
You want a top quality, extra virgin olive oil for the best flavor. Extra virgin olive oil will hold up the best to all the flavors of the fresh herbs. Look for EVOO that is from Italy or California. EVOO can be expensive, but you only need 1/3 cup for this recipe, so buying the best is recommended and will last for a long time.
Can Other Types of Oil Be Used?
No, I would definitely not recommend using any other type of oil for making a dipping oil for bread. Other types of oil just don’t have the same rich flavor that you get from olive oil. Olive oil is also one of the healthiest types of oil out there.
How to Make Olive Oil Bread Dip
There are two methods for making this recipe. It just depends on how you want your garlic to taste.
Toasted Garlic
- Prepare all your herbs and spices so they are ready to quickly add to the oil when it’s ready.
- In a small sauce pan, heat the olive oil over medium heat until it is shimmering. Add the garlic and let it just start to brown. It happens quickly so don’t walk away!
- Remove from the heat, pour the oil and garlic into your serving dish and then stir in the herbs and spices. Give it a good stir and then top with salt and a drizzle of balsamic vinegar. Serve immediately.
Fresh Garlic
- Measure out all your herbs, garlic and spice and place them in a shallow bowl.
- Heat the olive oil in a small sauce pan over medium heat until it is shimmering.
- Pour the hot oil over the herbs, garlic and spices. Let it all sit for a few seconds, then give it a good stir and add a drizzle of balsamic vinegar. Top with salt and serve.
Best Bread for Dipping in Oil
I’m not picky when it comes to my bread and the answer is always just “YES!” Honestly, any type of bread will taste fabulous with this dipping oil, but a good hearty bread will hold up best to dipping in oil. Here are a few suggestions:
Tips for the Best Dipping Oil
So listen, for years I’ve been improving upon this whole bread dipping oil recipe and I’m convinced that this really is the best combination and the best method for making it.
- Fresh herbs. I know that sounds obvious, but when they are fresh it does seem like it could be a little soggy, but I promise it’s not. It’s so fresh, vibrant and good!!!!
- Hot oil! You guys, you totally don’t HAVE TO heat your oil. I’ll eat warm bread and olive oil any day. But I’m telling you, the hot oil is life-changing. Just wait until you see and hear the satisfaction of the crackling oil all over the herbs.
- Balsamic Vinegar. The tiniest little drizzle of higher quality, made in Italy or California balsamic vinegar adds the most lovely sweetness.
What Else Can Dipping Oil Be Used For?
If you find yourself with some leftover dipping oil, it is great for dressing a simple salad or for adding to a pasta dish. You could also drizzle it over a steak or grilled chicken. If you brush it over some french bread and stick it in the broiler for a few minutes, you’ll have a delicious garlic bread.
What Can I Dip Besides Bread?
Fresh veggies taste great dipped in this olive oil. You can set out a platter of carrot stick, celery, broccoli, snap peas, etc. and let everyone go at it. You can also dip crackers or pretzels in it.
Can Dipping Oil Be Made Ahead of Time?
Yes, this is a great recipe for making ahead of time. If stored properly in an airtight container, this oil dip for bread will keep in the refrigerator for up to a week.
This Olive Oil Bread Dip Goes Great With…
A fresh loaf of bread with an olive oil dipping sauce usually is the appetizer for an Italian meal, so here are some ideas for what to serve for the main course:
If you’re like me, the best part of eating at an Italian restaurant is the bowl of fresh bread with the little dish of dipping oil they bring out to eat while you wait for your food. And then I get so full on the bread, I have no room for my dinner, but it was totally worth it! Sound familiar? Just me?
You won’t be able to stop once you try this bread dipping oil recipe! It’s so flavorful, so bold, so quick and easy to make, so incredible, and so needed in your life! Do it! Make it! Dip in it!
More Delicious Dips to Try:
Description
Sizzling hot, full of fresh herbs and garlic with a little drizzle of sweet balsamic vinegar…the most irresistible dipping oil for bread. It soaks into the bread just a little and is the perfect appetizer or side dish for any meal.
Prevent your screen from going dark
Toasted Garlic
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Place all herbs and spices in a shallow bowl.
1 1/2 teaspoons Fresh Parsley, 1 1/2 teaspoons Fresh Oregano, 3/4 teaspoon Fresh Rosemary, 2 teaspoons Fresh Basil, 1 teaspoon Red Pepper Flakes, 1 teaspoon Kosher Salt
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In a very small saucepan (I use my butter warmer) heat the oil over medium heat. Add the garlic once shimmering. Watch it so closely as garlic browns quickly.
1/3 Cup Olive Oil, 4 Cloves Garlic
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Pour the hot oil and garlic over the top of the herbs and spices and stir thoroughly. Drizzle in some balsamic vinegar and sprinkle salt on top. Serve immediately.
Balsamic Vinegar, 1 teaspoon Kosher Salt
Fresh Garlic
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Place all herbs, garlic and spices in a shallow bowl.
1 1/2 teaspoons Fresh Parsley, 1 1/2 teaspoons Fresh Oregano, 3/4 teaspoon Fresh Rosemary, 2 teaspoons Fresh Basil, 1 teaspoon Red Pepper Flakes, 4 Cloves Garlic
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Heat the oil over medium heat until shimmering. Quickly pour the hot oil over the herbs, and wait a second then add a drizzle of balsamic vinegar. Top with salt.
1/3 Cup Olive Oil, Balsamic Vinegar, 1 teaspoon Kosher Salt
- Use double the herbs if you’re using dried.
- Any variation of herbs work great!
Calories: 668kcal
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Sweet Basil
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How to Freeze-Dry Herbs: A Step-by-Step Guide
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Don’t let your herbs go to waste. Instead, freeze-dry herbs to preserve the herbs’ flavor and quality. This simple process ensures that your herbs stay fresh and tasty for months or even years. Learn how to freeze-dry herbs with these tips.
Disclaimer: This post may contain affiliate links. See my disclosure policy for more information.
5 Tips for How to Freeze-Dry Herbs
Fresh basil, dill, and thyme Fresh herbs are a cook’s dream; they add so much flavor to dishes. I grow most herbs at some point during the year in my garden. However, my favorite cool-season herbs are a fond memory during the summer heat. It is the same with fresh garden basil; most winters are too cold for basil to grow well. So I love preserving the seasonal abundance of fresh herbs by freeze-drying. It is my favorite way to preserve fresh herbs.
Freeze-dried herbs retain more flavor and nutrients than dehydrated herbs. Freeze-drying also preserves more of the texture often lost when herbs are frozen. Preserving herbs through freeze-drying is simple; here are five tips to help you learn how to freeze-dry herbs.
Don’t have a freeze dryer?
Purchasing a freeze dryer is undoubtedly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium-size freeze dryer with the premier pump from Harvest Right.
If you purchase a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel. Learn more about how to freeze dry here.
1. Harvest herbs at their peak – Use fresh, flavorful herbs
The quality and flavor of the finished product come directly from what you preserve. Learn the best times to harvest the herbs and preserve them as soon as possible after harvest.
- Herbs generally have the most flavor just before flowering.
- The best time to harvest is in the morning (highest moisture content and most volatile oils).
- Use a sharp, clean knife or scissors to harvest.
- Harvest from all over the plant if possible.
- Feed herbs with a liquid fertilizer after a large harvest to encourage more production.
Rosemary
2. Prepare the herbs before freeze-drying
After harvesting, wash or rinse off.
Remove leaves from tough stalks and stems.
Herb preparation tips for different types of herbs:
How to prepare herbs with tough stalks (rosemary, oregano, thyme, etc.) for freeze-drying:
Hold one end of the stalk with both hands, and move the thumb and first finger of one hand down the stalk, pinching firmly to remove the leaves.
How to prepare herbs with tender stalks (dill, cilantro, etc.) for freeze-drying:
Hold the bottom of the stalk in one hand and pull the fronds up and outward. Pluck the fronds away from the stems. Alternatively, leave stalks intact and coarsely chop.
How to prepare herbs with broad flat leaves (basil, sage, mint, etc.) for freeze-drying:
Pluck leaves along the stem. If the leaves are small and the stem is very tender, leave them intact and use both the leaves and stem.
How to prepare thick herbs (turmeric, ginger, garlic, etc.) for freeze-drying:
Peel if needed and thinly slice. Lay flat in an even layer for best results.
3. Process herbs in the freeze dryer
Freeze-dry herbs as soon as possible after washing and trimming.
Store extra herbs in the fridge covered in a damp paper towel if processing multiple batches of freeze-dried herbs.
It is unnecessary to blanch or pre-freeze (most herbs freeze-dry rather quickly). Most herbs require a processing time of fewer than 12 hours from start to finish.
Don’t freeze-dry different types of very strong-smelling herbs (such as garlic, basil, or cilantro) simultaneously. Other less pungent herbs that are similarly sized freeze-dry very well together and can be processed at the same time.
Fill trays to the side rims (or slightly higher). The trays can be very full.
Lower your dry temp to 90°F (32°C). Follow the instructions for the make/model of your freeze dryer. (For mine, you pre-chill and then push “start”.)
Sensors monitor the food’s temperature and internal moisture levels. At the end of the processing time, herbs should be crisp and dry.
4. Store freeze-dried herbs whole
I store my herbs in mason jars with airtight lids for use within a year. Packing them in a little is fine, but try not to crush them. Leaving the leaves whole preserves the most flavor.
For larger amounts, store in a mylar bag with an oxygen absorber. Refill smaller jars with herbs and then reseal the mylar bag to preserve flavor. Herbs will last indefinitely, but the flavor is most intense if used within a year.
5. Use freeze-dried herbs as you would fresh herbs
Use the same amount or slightly more freeze-dried herbs as fresh herbs—usually less than if dehydrated or dried.
It isn’t necessary to rehydrate herbs for most recipes. Instead, I crumble them in my hand and then toss them in salads, soup, dips, or any recipe straight from the jar.
To rehydrate herbs, soak freeze-dried herbs in a bowl of water for 10 minutes, then drain the remaining water.
Don’t have a freeze dryer?
Purchasing a freeze dryer is certainly an investment. My freeze dryer runs almost nonstop, and I’m grateful to have one. I have the medium size freeze dryer with the premier pump from Harvest Right.
If you are purchasing a freeze dryer, please consider purchasing through my affiliate link. (It doesn’t cost you more, and I earn a small commission.) Your support helps me continue providing free content on my blog and YouTube channel.
If this post about how to freeze-dry herbs was helpful, please share it:
Visual planting guides for vegetables, herbs, fruits, flowers & vines.
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Angela Judd
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Gotu Kola: How to Grow the Plant, Also Called Indian Pennywort
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Gotu Kola, Centella asiastica
Recently, I became the proud parent of a potted gotu kola. My friend from Sri Lanka grows this herb on her patio and had an extra container to share. If you know about the magical qualities of this humble, hard-to-find-fresh herb, then you might be a bit envious. If you are unfamiliar with this plant or only know it as an herbal supplement or as an ingredient in fancy facial creams, then you are in for a treat.
Above: Sow Exotic Nursery sells potted Gotu Kola, also known as Indian pennywort and Asiatic pennywort, for $19.95 each. Let’s start with the good stuff. In many parts of Asia, gotu kola has been called “the fountain of life” and an “herb of longevity.” Legend says an ancient Chinese herbalist lived for 200 years because he ate gotu kola. This herb, packed with essential vitamins and minerals, has been used for thousand of years to treat numerous afflictions in India, China, and Indonesia. In Ayurveda, it is believed to improve mental clarity and support a long life. In India, a common saying is that elephants gain their good memory from snacking on wild gotu kola. My friend claims eating this herb is great for a healthy complexion; it can also be mashed up and combined with coconut oil and tumeric for a glowing face mask. Side note: before eating gotu kola, consult with your doctor if you are on medication, are pregnant, nursing, or allergic to it.
What does it taste like? The flavor is mildly herbaceous like celery (it’s actual related to parsley), and the young leaves and stems can be added to curries, soups, salads, or smoothies. It can be eaten raw or cooked. A traditional Sri Lankan dish is gotu kola sambol, a salad made with the leaves, freshly grated coconut, green chili, onions, tomatoes, lime juice, and salt.
Above: Gotu kola leaves can be harvested for salads. Photograph by Dennis Sylvester Hurd via Flickr. [ad_2]
