Fresh, fragrant, nutritious — and endlessly creative. Discover the world of edible plants, herbs, and their culinary uses.
Plant-Based Recipes
Expert Chefs
Sweet, peppery, perfect for salads and pasta
Best uses: Pesto, salads, pastaWoody, aromatic, ideal for roasting
Best uses: Roasted potatoes, breadFloral, calming, great for cookies and teas
Best uses: Cookies, teas, dessertsNutrient-dense, earthy, perfect for soups
Best uses: Soups, teas, pestoFresh, cooling, versatile herb
Best uses: Drinks, salads, dessertsEarthy, subtle, enhances savory dishes
Best uses: Roasts, soups, stewsWhat's fresh and in season right now
Pungent, garlicky leaves
Fresh, cooling herb
Mild onion flavor
Nutrient-rich greens
Rinse gently, pat dry, store in damp paper towel in fridge
Boil 30 seconds, shock in ice water to preserve color
Add herbs to oil/vinegar, let sit 2 weeks for flavor
Hang to dry or freeze in ice cube trays with oil
Use pesticide-free flowers, add at end of cooking
Take only what you need, never uproot plants
Pesto, chimichurri, herb yogurt
8 recipesLavender cookies, rosemary bread
12 recipesNettle soup, herb broths
15 recipesGarden salad, herb tabbouleh
10 recipesWild garlic pesto, dandelion greens
6 recipesRich in vitamins A, C, K and minerals like iron and calcium
Turmeric, ginger, and rosemary reduce inflammation
Mint, fennel, and chamomile soothe digestive issues
Pair iron-rich greens with vitamin C for absorption
Combine herbs, greens, and colorful vegetables
Use field guides and apps, never eat unless 100% sure
Avoid plants near roads, treated lawns, or polluted areas
Start with easy-to-identify plants like nettles and dandelions
Wear gloves when picking, cooking removes the sting
Take only 10% of a patch, leave roots intact
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