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Taste of Herbs Cookbook PDF
Taste of Herbs Cookbook PDF
com, LLC
Table of Contents
Introduction.................................................................................................................................3
Why is the taste of herbs important?............................................................................................5
The Five Tastes.............................................................................................................................10
Pungent.................................................................................................................................11
Tom Kha Soup..................................................................................................................12
Salty.......................................................................................................................................15
Sea Zest Seasoning...........................................................................................................16
Sour.......................................................................................................................................18
Oxymels...........................................................................................................................19
Astringent.............................................................................................................................21
Bitter.....................................................................................................................................24
Chocolate Cake................................................................................................................25
Sweet.....................................................................................................................................27
Real Marshmallows..........................................................................................................28
Introduction
our sense of taste is a powerful way to explore herbalism. This cookbook is an introductory
guide to the concepts behind the Taste of Herbs so that you can start developing your own
powerful herbalist tool, your taste!
This ebook begins with an explanation of why taste is important. Ill list my top six reasons why
herbalists should develop their own sense of taste.
The next part of the ebook looks at the five tastes of herbal medicine: pungent, salty, sour (including
astringent), bitter, and sweet.
For each taste I list various ways of classifying or understanding the qualities of the taste:
In Ayurveda each taste is associated with elements and qualities. For example, the pungent
taste is made up of the elements fire and wind. This is essentially explaining that the pungent
taste is hot, dry and light. Have you ever bitten into a jalapeno pepper? Jalapenos are quite
pungent. If youve eaten one I think you would agree that it is hot! Eaten in excess they cause
sweating, making them also drying and light.
In Traditional Chinese Medicine (TCM) each taste is associated with two organ systems and
either being yang (warming, drying) or yin (cooling, moistening). Keep in mind that Chinese
medicine organ systems have some overlap with western anatomy and physiology but arent
exactly the same.
I also list some common chemical constituents found in each taste, followed by a brief
paragraph explaining how we use each taste. Next youll see a listing of herbal examples and
finally a general set of contraindications for each taste.
After this brief overview of each taste you will find one of my favorite recipes to demonstrate how
we can put the taste of herbs into practice.
Learning about herbs from our herbal teachers, elders and books is important! But all the book
studying in the world can never compare to rolling up your sleeves and experiencing plants yourself !
I hope you find this ebook to be a blend of both herbal theory and practicality! Enjoy!
Rosalee de la Fort
Written by Rosalee de la Fort. Taste of Herbs LearningHerbs.com, LLC
LearningHerbs.com, Taste Of Herbs, and associated logos are trademarks and/or registered
trademarks of
LearningHerbs.com, LLC. First digital edition, October 2013. Published in the U.S.A.
he taste of herbs is a facet of herbalism that has intrigued me for several years. I began
teaching about the Taste of Herbs three years ago with presentations alongside Michael
Tierra and Ive taught an introductory course at herbal conferences across north America.
After several years of exploring the taste of herbs I am still completely fascinated with this
sensorial exploration! Ive even created an entire course exploring these concepts in depth. You can
download your free copy of the Taste of Herbs Flavor Wheel and learn more about the course at
TasteOfHerbs.com.
What is the Taste of Herbs?
Exploring herbs through the sense of taste is a traditional tool that has been used for as long as
we can imagine. Before microscopes, petri dishes and isolated chemical constituents, taste was a
practical tool to give someone insight into how to use an herb.
This practice is still very much alive in traditional methods of herbalism. If you were to study herbs
from an Ayurvedic or Traditional Chinese Medicine perspective you would find that taste is an
important part of studying herbs and their methods of use.
In Traditional Chinese Medicine there are five tastes.
In Ayurveda there is a sixth taste, astringent. (In Traditional Chinese Medicine astringent is
considered to be a part of the sour taste.)
For me, studying the taste of herbs is two-fold. On the one hand it is a theory that has been passed
down through many generations and it is something that can be memorized to gain a deeper
understanding of herbs and how they work.
But taste isnt something that should be learned from book
study alone! Our own subjective experience of taste is just
as important to explore. As Paul Bergner recommends: to
be a master herbalist in thirty years or more, taste an herb
every day.
Here are my six top reasons why herbalists should study
the Taste of Herbs!
Summary
Understanding how the taste of herbs can be used in
theory and in practice provides herbalists with a practical
tool that they can use every day. Not only can it increase
your confidence and effectiveness when choosing herbal
remedies, it can also bring herbs to life through a sensorial
and visceral connection to the plants.
Th e Five Tastes
his next section explores each of the five tastes. Each taste is first classified within Ayurveda,
Traditional Chinese Medicine, and chemical constituents.
Then, following each brief introduction, there is one of my favorite recipes to bring these tastes
into your life.
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Pu ngent
Ayurveda Elements
Examples
Chemical constituents
essential oils, resins
11
12
cilantro
Cilantro is often thought of as simply garnish for guacamole, but this is yet another unassuming
plant that is disguised as potent medicine.
Before I go on I know someone out there is thinking, yuck! I hate cilantro. Its true people seem
to either adore cilantro or detest it. If you think cilantro tastes like soap, then its probably not your
fault! Some people genetically lack the ability to taste the flavor that most people love in cilantro.
Concurrently, they also have a stronger reaction to another flavor within cilantro. If you dont like
cilantro, feel free to omit it from the soup.
Cilantro is loaded with antioxidants and is an aromatic carminative herb that is great for promoting
digestion. My teacher Michael Tierra recommends strong cilantro tea or cilantro pesto for stubborn
urinary tract infections.
garlic
Garlic is a strong antimicrobial herb that stimulates circulation and boosts the immune system. Its
the perfect example of a pungent herb! Just eating one fresh clove a day (not bulb, clove) can deliver
powerful health benefits, such as supporting good cholesterol ratios and promoting digestion.
ginger
Ginger is a spicy and pungent herb that can promote digestion, quell nausea, lessen headaches,
reduce pain, fight intestinal infections, and shorten the duration of a cold or flu. Ginger is one of
my most reached-for herbs simply because it does so much and it does it so well!
shitake mushrooms
I adore shitake mushrooms, so I love piling them in the soup until it looks like I am eating shitake
mushroom soup! Shitakes are a wonderful food for the immune system. They have been studied
extensively for preventing and treating cancer.
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Directions:
Heat the bone broth and coconut milk in a large, heavy bottomed pan.
Once the liquids are heated you can add the fish sauce, tamari, apple cider vinegar, lime juice, ginger
and garlic.
Bring the broth to a slow simmer, make sure it
doesnt boil, and do not cover it during cooking.
When the broth is simmering, add the chicken,
mushrooms, bok choy, kale, green onions, carrots
and green curry paste.
When the chicken is fully cooked and the carrots
are tender, add the cilantro. After a minute, taste the
soup and add some lime juice if desired.
Its ready to serve! A cilantro and red pepper garnish
is a nice touch.
This recipe makes a lot of soup. Perhaps 8 - 12
servings. It makes great left overs!
14
Salty
Ayurveda Elements
TCM Organs
Examples
15
16
When making Sea Zest Seasoning in our home we start with three cups of sesame seeds. If this
seems like too much for your family, you can reduce the amount of ingredients in ratio. (For
example you could do 1 cups of sesame seeds and a half cup each of kelp and nettle.)
Toast the whole sesame seeds on low heat. We like to use a clean and dry cast iron pan for this, but
whatever you have will work fine. Be sure to stir them often so they toast evenly and do not burn.
Once they become darker in color and have a nice aromatic smell, remove them from heat.
Using a food processor or blender, grind the seeds into powder and then place in a large mixing
bowl.
Step 2 ~ Mixing it together
Add one cup each of granulated kelp and cut and sifted nettle leaf to the sesame seeds.
If you are beginning with whole kelp fronds or whole nettle leaf then you can use the food processor
to mince them up well. One word of caution is that its better to have granulated kelp rather than
powdered kelp. If its too powdery it doesnt mix well. Also, buying whole kelp fronds will ensure
better quality than buying it granulated.
Once it is all mixed together you can bottle it up, label it, and enjoy!
Because sesame seeds are high in oils youll want to consume this seasoning quickly so that it
doesnt have a chance to go rancid. If it has gone rancid youll notice the strong unpleasant smell.
You can store excess seasoning in the fridge for better storage.
This simple recipe can be a base for many other kinds of seasonings. You could add savory herbs like
rosemary, thyme, or oregano. You could also add spicy seasonings like cayenne, ginger, or turmeric.
We sprinkle this seasoning on
practically everything, but we
havent tried ice cream yet. Let us
know if you do!
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Sour
Ayurveda Elements
TCM Organs
Liver and Gallbladder
yin
Examples
A sour taste can be found in fermented foods
like miso, yogurt, berries, vinegar and rose hips.
Chemical constituents
acids, oxalic acid, citric acid, malic acid,
vitamin C
Contraindications
Burning sensations,
sensitivity.
hyperacidity,
teeth
18
Oxymels
Oxymels are preparations using both vinegar and
honey. Vinegar is sour! It is used to promote digestion,
support liver health, and have a beneficial effect on
the lungs. Honey, of course, is part of our sweet taste.
Combining vinegar and honey into an oxymel has a
long history of use in western herbalism, dating as far
back as the ancient Greeks.
Hippocrates spoke highly of oxymels for coughs but
cautioned against their use for people with a cold and
dry constitution (these people are commonly always
the coldest in the room, wearing sweaters when others
have on t-shirts, and may have dry skin, dry eyes,
etc.). He also suggested heating these mixtures gently
when they are being consumed during cold weather.
William Cook, a Physiomedicalist of the 1800s
preferred vinegar as a menstruum for issues of the
respiratory system. He felt that it concentrated the
herbs actions to the respiratory system.
Honey in itself offers us a wide range of benefits for coughs and sore throats. Its anti-microbial,
inhibiting the growth of pathogens, as well as slightly expectorant. As most of us know, a spoonful
of honey can soothe a sore throat.
There are a variety of ways to make oxymels.
#1. Oxymel preparation: Water, vinegar, honey
Decoct one ounce of herb in one quart of water, simmer until of the liquid remains. Strain and
add four ounces of vinegar and four ounces of honey. Mix until it forms a syrupy consistency. This
preparation works best with roots or leaves. Because of the long decoction it is not well suited for
aromatic herbs because the simmering will boil away the volatile oils.
#2. Oxymel preparation: for aromatic herbs (no boiling involved)
If wanting to use aromatic herbs (those in the mint family for example) you can simply combine an
herb-infused vinegar with an herb-infused honey. I would suggest the ratio of one part of vinegar
to three parts of honey. You can determine the ratio of honey to vinegar to suit your own tastes.
19
To make your hyssop oxymel, fill a jar lightly with chopped fresh hyssop herb. (If using dried
hyssop just fill the jar half way with hyssop.)
Next fill the jar about 1/3 of the way full with honey. (For a sweeter and thicker preparation fill the
jar half full with honey.)
Then fill the jar the rest of the way with the vinegar.
Vinegar can corrode a metal lid, so youll need to cover it with a plastic lid, or place a barrier
between the metal lid and the liquid.
Place a label on it and let it sit for 2-4 weeks.
Strain it well. Label and bottle!
Oxymels can be taken in teaspoon to tablespoon amounts. If dealing with an acute issue it is generally
better to take smaller amounts more frequently, rather than larger doses only a few times a day. If I
had a congested cough I would take this oxymel 1-2 teaspoons at a time at least every hour.
Oxymels will keep for a long time. You can keep this in the fridge for longer preservation (I never
do though and it lasts for the entire winter).
Special Considerations
Hyssop is safe for most people to use. It should be avoided in pregnancy and extremely large doses.
Large doses of the essential oil have been known to cause convulsions.
Written by Rosalee de la Fort. Taste of Herbs LearningHerbs.com, LLC
20
Astringent
raditional Chinese Medicine does not recognize astringent as its own separate taste. Instead,
it is considered a part of the sour taste. Indeed, astringency can be thought of as more of a
taste sensation than a taste in and of itself.
However, not all sour herbs are overtly astringent and astringency is an important part of herbal
medicine. So I wanted to include it here as a sort of subsection to the sour taste. Consider this a
bonus section, or a way of further understanding the sour taste.
Ayurveda Elements
Chemical constituents
tannins
Examples
Unripe bananas, strong black or green tea,
raspberry leaves, cranberries, uva ursi, cinnamon.
Contraindications
Constipation, dryness
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22
23
Bitter
Ayurveda Elements
Examples
Chemical constituents
glycosides, alkaloids
Contraindications
Coldness, debility
24
Chocolate Cake
Dark chocolate and cacao products are a powerful
superfood. Cacao is extremely high in antioxidants,
which have been proven to strongly support heart
health. It also elevates your mood and is high in
minerals.
High quality chocolate has a rich bitter taste that
can be far more complex and appealing than most
chocolate candies in stores (and far more healthy!).
Dark chocolate is easily one of my favorite bitter
herbs.
The Best Chocolate for Your Health
Most of us eat chocolate for our taste buds pleasure,
but there are actually many wonderful benefits to
eating chocolate. However, the type of chocolate you
are eating is very important. The health benefits lie
in the cacao itself, so the higher the cacao content
the better.
Chocolate is made from cacao and is defined as having a content of at least 35% cacao. It is
generally recommended that chocolate eaten for health benefits should have a minimum cacao
content of 70%. Fine dark chocolate bars will list the cacao content clearly on the front label.
Commercial milk chocolate is not going to produce the health benefits of rich dark chocolate.
Another consideration is that, in this day and age, not only is the cacao content important but
also the way in which it was grown, harvested and processed. Commercial chocolate has been
implicated in using forced child labor and other unfair labor practices. And unless it says otherwise,
it also has been grown with an array of pesticides.
If you are used to eating milk chocolate then the increased bitterness of dark chocolate may not
initially taste good to you. I suggest slowly acclimating your taste buds to richer and richer dark
chocolate. Once you can appreciate the rich complexity of darker chocolate you wont go back to
milk chocolate.
I always look for organic chocolate that has been certified fair trade as well. If in doubt you can
contact the company directly for proof their chocolate footprint leaves this world as a better place.
This chocolate cake recipe is one of my favorite recipes. It tastes heavenly, bitter, with a hint of
sweetness all wrapped up in that chocolaty goodness. We often bring this to potlucks and dinners
with friends and we always get lots of compliments and requests for the recipe.
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Ingredients
8 ounces of bittersweet chocolate
1/3 cup coconut oil
13.5 ounce can of coconut milk
2 heaping tablespoons of honey
2 tablespoons of vanilla extract
1/2 cup of cacao powder
four eggs
Melt 8 oz of bittersweet chocolate in a double boiler with 1/3 cup coconut oil.
When its all melted, remove from heat and add one 13.5 oz can of coconut milk, 2 heaping
tablespoons of honey, and 2 tablespoons vanilla extract.
Mix well then add half a cup of raw cocoa
powder. Mix well.
Add four eggs. Mix well.
Pour in a slightly oiled 8-inch round baking
pan and cook for 45 minutes in an oven
preheated to 300 degrees.
It can be eaten warm, although we prefer it
after it has cooled for several hours.
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Sweet
Ayurveda Elements
TCM Organs
Spleen and Stomach
yang
Examples
Chemical constituents
sugars, fats, proteins, carbs,
polysaccharides, GAGs
27
Real Marshmallows
Marshmallow root is a prime example of a sweet
herb. While it may not taste exactly like candy, eating
a bit of the root or drinking the tea gives a definitive
impression of sweetness.
Years ago my friend Kimberly Gallagher told me
that each year she likes to try something different
with her favorite herbs. I immediately resonated
with this inspiring idea and have tried to follow suit.
There is truly no end to learning about plants!
Letting inspiration be my guide, I decided to focus on using marshmallow in a way Ive never tried
before. Marshmallow is one of my favorite herbs! I love growing it in my garden and I like to use
the leaves and flowers as well as the roots. Marshmallow root is a cooling and soothing herb that
can bring relief to hot and dry inflammatory conditions such as dry lungs which cause irritation
and coughing, sore throats or even digestive ulcers.
Youll often read that the marshmallow plant (Althaea officinalis) was once used to make
marshmallows. Thats right, those spongy and sweet treats that are an essential ingredient to smores
and hot chocolate had their roots in the herbal world!
Heres my own dolled-up recipe for marshmallows. I decided to give them a rose flavor and
make them pink! Doesnt chocolate rose smores sound elegant?! Maybe we can market them as
marshmallows with a grown up taste. :)
Rose & Marshmallow Root Marshmallows
Ingredients
Other
Hand mixer
8x8 pan
Candy Thermometer
Saucepan
Written by Rosalee de la Fort. Taste of Herbs LearningHerbs.com, LLC
28
Directions
Bring the water and rose hydrosol to a boil in a small saucepan. Add the marshmallow root and
hibiscus flower and stir with a whisk. Simmer for five minutes and then place in the fridge until
cool.
Strain the marshmallow and hibiscus decoction through a fine mesh sieve. Add enough water to
equal a full cup.
Take half of the marshmallow mixture and place in a medium sized bowl and add gelatin to it. Set
aside.
Take the other half of the mixture in a small saucepan along with the honey, vanilla extract and the
salt.
Bring to a simmer. Place the candy thermometer in the mixture until it reaches 2400 (soft ball) then
remove from heat.
Using a hand mixer begin to mix the marshmallow and gelatin mixture on low. Slowly add the hot
marshmallow and honey mixture while continuing to mix.
Once the two mixtures have been combined continue to whip on high for another 5-10 minutes.
Pour the mixture onto an 8x8 pan lined with natural parchment paper that has been oiled.
Let these sit for a few hours until they are set up and firm.
Slice with a knife. These were a little sticky. You could roll them in rose petal powder or powdered
sugar if you wanted them less sticky.
Enjoy these marshmallows any way you would enjoy
the store-bought variety. I decided to go above and
beyond for you all and force myself to try them in
my hot cocoa.
Its a tough life being an herbalist. (And yes, they are
delicious!)
29
created the Taste of Herbs Flavor Wheel as a tool to help people further explore herbalism
through their sense of taste. You can download the Taste of Herbs Flavor Wheel for free at
TasteOfHerbs.com.
This cookbook and flavor wheel are just the beginning! There are so many different aspects to
explore within the taste of herbs. Ive created an entire course that goes into each taste more indepth, demonstrates how the herbal actions can be found within the tastes, and includes lots of my
favorite herbal recipes.
You can download your free Taste of Herbs Flavor Wheel and learn about the Taste of Herbs
Course at TasteOfHerbs.com
There are many ways to study the use of herbal remedies. Some people memorize which herb is
good for which problem, such as elecampane for coughs, dandelion for skin problems, or chamomile
for nervousness.
Exploring herbs through their taste opens up another window of understanding into how to more
closely match herbs to people through the herbs qualities. In this manner we can match cooling
remedies to someone with too much heat, moistening remedies to someone with too much dryness
or warming remedies to someone who has too much coldness.
When we match herbs to people instead of diseases this enables us to be more confident and
effective when choosing herbal remedies. It also allows us to address the root cause of health
problems.
I have found that exploring the Taste of Herbs brings herbalism to life and helps us to create
lifelong connection to the plants.
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About Rosalee
Rosalee is passionate about helping people discover the world of
herbalism and natural health.
As Education Director of LearningHerbs, Rosalee creates
multimedia presentations for HerbMentor, including videos, herbal
photography, recipes, articles and ebooks. She also manages the
educational content and moderates the community forums. She is
proud to have been a part of HerbMentor since the day it opened!
In addition to her work at LearningHerbs, Rosalee teaches
internationally at herbal conferences. She also guides enthusiastic
herbal students in her popular mentorship program designed to
deepen their herbal knowledge and grow their herbal business.
Rosalee loves helping people find natural solutions to their chronic health problems. Her health
programs offer a personalized and unique blend of herbs, nutrition and innovative lifestyle changes
that have helped many people transform their lives.
Rosalee lives off the grid in the Methow Valley with her husband, Xavier. She is often found with
a camera in hand, hiking, swimming, playing badminton, doting over her medicinal herb garden
or curled up with a good book.
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