Written By Allison Prater | Cimifuga racemosa, or Black Cohosh is a member of the buttercup family. Native to North America, it has also … [Read more...]
Licorice: The Grandfather of Herbs
Written by Allison Prater | Licorice, or Glycyrrhiza glabra, is an acquired taste; most folks are either repulsed by it, or relish its … [Read more...]
Curry Leaf
Written By Allison Prater | Murraya koenigii, or curry leaf, is an aromatic leaf commonly used in Southern Indian cuisine. Not all … [Read more...]
Golden Calendula
Written By Allison Prater | Calendula Officinalis is sometimes called pot Marigold, for it was once a culinary staple. In the … [Read more...]
Rosemary, More Than a Flavorful Herb!
Submitted By Shay Dillon | Most of us have rosemary in our spice rack or herb garden, to add a distinctive woody flavor and a sweet piney … [Read more...]
Damiana
The leaves of damiana, a relatively small shrub that produces small, aromatic flowers, have been used in the U.S. since 1874 as an … [Read more...]
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