Fruits
Guest User
Summer Squash
Herbs, Flowers
Guest User
Basil

herbs

Dill

Dill.jpg

What’s Below:

About Dill

Cooking & Storage

Recipes

ABOUT Dill

Dill is a frilly herb that’s in the same plant family as carrots and fennel. It has origins in Egypt where it’s been cultivated, cooked with, and used medicinally for over 5,000. From there dill has become popular in Mediterranean regions like Greece and Italy, as well as in Indian and other Asian regions. Dill is perhaps most well known for the leaves that go in pickles, as well as creamy sauces for salads and dipping crunchy raw vegetables into. However, throughout history dill seeds have also been used for a variety of purposes: crushed into a poultice for wounds, chewed on to freshen breath, or brewed in a tea to soothe gastrointestinal issues. As far as flavor notes go, dill has a notable smell, with a strong grassy flavor.

COOKING & STORAGE

  • Edible parts: Leaves/fronds, seeds, and flowers

  • Medicine and Nutrients:  Dill provides some vitamin C, iron, potassium and manganese. It’s also known to relieve stomach and digestion issues when chewed on or made into a tea. 

  • Storage: Store stems of fresh dill weed loosely wrapped in plastic in the refrigerator and use within a day or two. Dill tends to wilt and get mushy rather quickly. To store it a bit longer, place a bunch of dill in a jar or glass of water (like flowers), then cover the top with plastic and put the whole thing in the fridge.

Ways to Prepare 

  • RAW: Dill can be used in salad dressings, marinades, mixed in salads, or used as a garnish, they just need to be thinly sliced or minced finely. The bright yellow flowers are edible and make a bright and tangy addition to salads, garnishes and as a pickling spice.

  • COOKED: Dill is mainly used for pickling with vegetables but can also be cooked in soups and with rice, or added towards the end of a dish’s cooking time to add more flavor. 

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Garlic Chives

Garlic Chives.jpg

What’s Below:

About Garlic Chives

Cooking & Storage

Recipes

ABOUT Garlic Chives

Garlic chives have origins throughout Asia, specifically China, India, and Indonesia where they’ve been growing wild for over 4,000 years. These mildly pungent and tender herbs are within the onion family, but have a much more garlicky flavor than regular chives’ typical onion flavor, hence their name. While they typically have flat leaves, when they are flowering the leaves become hollow and have a stronger flavor. They’re a staple in Korean and Chinese cuisines where they’re typically used to season a variety of stir-fries and soups, and salads.

COOKING & STORAGE

  • Edible parts: Leaves and flowers

  • Medicine and Nutrients: Garlic chives offer a good amount of vitamin C, B1 and B2, as well as essential minerals like calcium and iron.

  • Storage: Fresh garlic chives will last for up to a week when stored  wrapped in a paper towel and in a plastic bag, preferably in the crisper section of the refrigerator.

Ways to Prepare 

  • RAW: When used in salad dressings, marinades, mixed in salads, or used as a garnish they need to be thinly sliced or minced finely.

  • COOKED: Garlic chives can be steamed, simmered in soups, and added to stir-fries.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Mint

PHOTO-2021-07-22-12-06-19.jpg

What’s Below:

About Mint

Cooking & Storage

Recipes

ABOUT Mint

Mint is a sweetly fragrant and tender yet dominant herb, and although spearmint and peppermint are its most well known types there are so many more (including orange, chocolate, and apple scented types!). This herb has multiple points of origin across the Mediterranean, specifically Egypt where it was first recorded being cultivated over 2,000 years ago. From there it’s spread across Southwest Asia, Australia, and North America in both savory and sweet foods.

COOKING & STORAGE

  • Edible parts: Leaves

  • Medicine and Nutrients: Mint has been known to be good for soothing digestion issues, sleep issues, and stress-related symptoms. The leaves are also known to support the management of herpes simplex and relieve menstrual cramps, among tons of other medicinal benefits.

  • Storage: Mint can be stored by rinsing, and then wrapping them in a dampened paper towel either as is or placed in a resealable bag. This will keep the mint fresh and wilt-free for about a week.

Ways to Prepare 

  • RAW: Mint tastes great in fresh salads, both savory and sweet. Although the most popular combinations of fresh mint is with chocolate or strawberries, it also tastes great with melons, paired with legumes, and in savory dips or herbal marinades. You can also freeze mint in ice cubes to add to your favorite drinks and/or as a way to preserve them.

  • COOKED: Mint can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It can also add some brightness to chicken and fish.

RECIPES

Authored and compiled by Maya Marie of Deep Routes

,

Echinacea

,

What’s Below:

About Echinacea

Cooking & Storage

Recipes

ABOUT Echinacea

Echinacea is a native plant to Turtle Island offering so much beauty and healing in any garden. Also known as purple coneflower, echinacea is commonly grown as a perennial ornamental plant for its ability to grow well in various climates and soil conditions.

COOKING & STORAGE

  • Edible parts: Flowers, leaves, and roots

  • Medicine and Nutrients: Echinacea is known as a medicinal herb that helps combat the common cold and reduce flu symptoms.

  • Storing and Shelf Stability: A bouquet of echinacea can be stored by first hanging it to dry and then crushing the flowers and leaves into a jar where they can be stored in a cool, dark area.

  • Ways to Prepare: During peak blooming season (summer-fall) the flowers and leaves are harvested for tea and other infusions. Echinacea roots are also harvested in late fall for their potent medicinal properties. This plant is a welcome ally for pollinators and anyone needing additional immune system support after a very active summer and through the colder months!

RECIPES 

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

,

Anise Hyssop

,
unnamed.jpg

Anise hyssop, also known as Licorice Mint is known for its fragrant licorice and sweet flavor that uplifts all the senses. This beautiful perennial herb is native to Turtle Island, here are just a few ideas for enjoying it:

  • The flowers are edible, with a slightly lighter flavor - try them as a beautiful and tasty garnish or on salad.

  • Anise hyssop can also be used in a bath - great for sore muscles, and to calm the mind!

  • You can dry Anise hyssop as well, and enjoy a nourishing licorice flavor tea in the Winter! Just hang the stems upside down until crispy, then separate out the leaves and flowers and store in an airtight container.

  • You can infuse honey - after drying, put some leaves in a jar and pour warm honey over them. Leave to sit for about a month and then enjoy!

,

Tulsi (Basil)

,
PHOTO-2021-07-28-12-39-03.jpg

Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

Prepare a simple Tulsi tea by steeping a handful of leaves in boiling water for 5-10 minutes. Then strain and enjoy! You can let it cool and enjoy it on ice, and sweeten it a bit if you like, too.

Or, try a twist on a refreshing limeade by blending 3 limes, 2-3 Tulsi stems (with leaves and flowers), plus 1 cup of water. Pour the puree over a fine mesh strainer and discard the solids. Add another few cups of water and sweeten with honey to taste. Serve over ice.

You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Thyme

Thyme is a perennial herb that consists of a concentrated sharp grassy, woody and even citrusy flavor. Thyme can be added to salads, sauces, soups, and chopped as a garnish. 

Storage: Store your thyme loosely wrapped in a damp paper towel, inside a sealed plastic bag in the refrigerator for up to two weeks. Discard once the leaves begin to turn brown.

Recipes and Ideas:

  1. Thyme, Lemon, & Garlic Roasted Chicken Breasts

  2. 30 Recipes with Fresh Thyme

  3. Herb Butter

  4. Apricot and Thyme Jam

Sage

Sage, also known as garden sage, is a healing elder that offers bountiful ways to connect with their wisdom. As a culinary herb, sage offers a deep woody and earthy flavor to soups, sauces, marinades and infused oils. Sage is also used as a medicinal ally for its anti-inflammatory properties that helps with digestion, bloating and upset stomachs. Its antimicrobial properties offers immune system support and helps in soothing sore throats and other symptoms of the common cold. Sage can be used fresh or dried.

To dry, place a single layer of sage through a breathable surface to increase air flow. It will take up to two weeks for sage to air dry, then store in a air tight jar away from direct sunlight.

RECIPE AND IDEAS

Brown Butter and Sage Sauce

Tarragon

Tarragon is a flavorful perennial herb with hints of anise and earthy flavors popular in French and Balkan cuisines. Commonly paired with chicken and cream based sauces, tarragon is a great addition to herbaceous summer recipes. Tarragon is rich in vitamin C which offers immune system support and digestive relief. As a antispasmodic, tarragon helps to soothe cramps and painful joints. Tarragon can be used fresh or dried, although the flavors are best enjoyed as a fresh herb.

,

Basil

,

What’s Below:

About Basil

Cooking & Storage

Recipes

ABOUT Basil

Although basil is often associated with Italian and other Mediteranean cuisines, its origins are in India and China where its been cultivated for over 5,000 years. This herb is in the mint family and has slight minty as well as citrusy notes.

Genovese, or sweet basil

Genovese, or sweet basil

Thai Basil

Thai Basil

Tulsi or “Holy” Basil

Tulsi or “Holy” Basil

Many varieties of basil have developed over millennia or are recent hybirds, and here at Rock Steady, we grow 3 types of basil: Genovese, Thai, and Tulsi!

Genovese (sweet) basil is one of the more popular varieties used for cooking. This basil is a bit peppery with a hint of anise. 

Thai basil leaves are sturdier, more narrow, and have almost a serrated edge to them. It has a stronger flavor than Genovese basil, with more of an anise flavor. Thai basil is frequently used in Vietnamese and Thai food to season soups and fresh dishes like Bahn Mi and Spring Roll wraps.

Tulsi basil, also known as “Holy Basil” has a slight licorice taste, with a bit of a kick to it. This basil can be used for cooking, but it’s more commonly used for tea, which has numerous health benefits. 

COOKING & STORAGE

  • Edible parts: Leaves and flowers

  • Medicine and Nutrients: Also known as “holy basil”, Tulsi has been traditionally used to support immune system health, our response to stress and natural detoxification. It is an incredible plant!

  • Storage: Store it for up to 1 week in the refrigerator. Rinse the leaves, roll them up in paper towels, and place them in a resealable plastic bag for up to about 4 days. You can also dry tulsi to enjoy this calming, grounding tea in the colder months. Just hang it upside down for a few weeks!

Ways to Prepare 

  • RAW: Basil tastes great in fresh salads, especially those that have a tomato, cucumber, or lettuce base. Basil is unstoppably good with a firm or crumbly, salty cheese, and is also good as a garnish to chicken, fish, and grilled vegetable dishes. If you’re lucky enough to get a bunch with flowers they make for a tasty, slightly peppery addition to salads.

  • COOKED: Basil (especially the tulsi, Thai, and lemon types) can be brewed as a tea, as well as infused in simple syrups or honey for sweetening drinks or cakes. It’s not great if cooked very long in most dishes, but imparts a beautiful flavor to tomato based sauces both hot and cold.

RECIPES


Authored and compiled by Maya Marie of Deep Routes and Amara Ullauri.

,

Fennel

,

Photo Source: FoodPrint.org

What’s Below:

About Fennel

Cooking & Storage

Recipes

ABOUT FENNEL

Fennel is a completely edible bulb vegetable that is in season from early July to early fall here in the Northeast. It has origins in the Mediterranean, specifically Greece where its grown wild and been cultivated for centuries. There are lots of Southern European and Western Asian superstitions about fennel’s protective energies, and it’s believed that hanging them over a door or placing fronds in a key hole can prevent malignant spirits from entering and causing harm. The plant is also believed to be connected with the Greek town Marathon (Μαραθών or “place of fennel”) where fennel has grown prolifically for centuries, and became associated with the area that is the origin of the concept of marathons. These days the plant is used throughout several cuisines, but is especially loved in Greek and Italian cuisines.

COOKING & STORAGE

  • Edible parts: Bulb, stems, leaves/fronds, and seeds

  • Medicine and Nutrients: Fennel is a great source of fiber, potassium and vitamin C. The fronds or seeds can be made into a tea that can support with any digestion issues.

  • Storing and Shelf Stability: To store fennel, trim the fronds to two or three inches above the bulb (if not already done). Wrap loosely in a plastic bag and store in the fridge for 5 days or 10 days. 

Ways to Prepare 

  • RAW: When eaten raw fennel is crisp like onion and has a slightly sweet taste that is refreshing either shredded or sliced. The fronds are great to eat as a tasty little breath freshener or to season salads or as a garnish.

  • COOKED: When fennel is cooked, the flavor becomes more delicate and the texture softens. The bulbs taste great roasted or grilled either alone or alongside other vegetables, and also tastes excellent in soups and stews. It can also be sauteed, braised, and pan-fried. The fronds can be used as an herb to marinate meats or season other vegetables.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

, ,

Scallions/Green Onions

, ,

What’s Below:

About Scallions

Cooking & Storage

Recipes

ABOUT Scallions

Scallions (or green onions) are flavorful plants from the Allium family alongside garlic and bulbing onions. They have origins across Central and South West Asia where they’ve been cultivated for over 5,000 years and valued for both their culinary and medicinal uses. Scallions have long been used in cuisines across the Asian diaspora in dishes like phở and cong you bing (scallion pancakes).

Scallions are in season from late spring through the fall. Scallions smell and taste like onions, but have a milder taste than pearl or red bulb onions. The white and green parts are both meant for cooking. The green tops are sweet and the white ends are on the crunchier side.

COOKING & STORAGE

  • Edible parts: Bulb and stems

  • Medicine and Nutrients: Chinese herbalists were one of the first to record the medicinal uses of scallions, and they can be ground up to make a poultice for cleaning wounds or eaten regularly to support a healthy urinary and immune system. They’re also a source of vitamin C, iron, and potassium.

  • Storing and Shelf Stability: You can store them in a plastic bag in the high humidity drawer of your fridge.

Ways to Prepare 

  • RAW: Chopped scallions can be used as flavorful garnish for salads, soups, meats, and sandwiches. 

  • COOKED: Scallions can be braised, roasted, sauteed, grilled, and stir fried.

RECIPES

Authored and compiled by Maya Marie of Deep Routes, Ayllen Kocher, and Amara Ullauri

Check out all of our other apparel by using the link below