Recipes with plants from the herbarium
Every recipe features a real ingredient from our 6,178-plant catalogue. Culinary use only — measurements, method, notes. No medical claims. Draft recipes are AI-drafted then editor-reviewed before publication.
Fresh ginger, lemon and honey tea
The classic home remedy for a cold morning or a scratchy throat — warming, pungent, cleansing. Ready in ten minutes.
Spiced Ceylon cinnamon and honey syrup
A warm, aromatic syrup for coffee, oatmeal, cocktails, or pancakes. Keeps 3 weeks refrigerated.
Slow-roasted garlic confit in olive oil
Whole cloves cooked in olive oil until soft, sweet and spreadable. The cloves go on toast, into soups, dressings, mashed potatoes. The infused oil is gold — use for vinaigrettes and drizzling.
Classic Lebanese tabbouleh
A parsley salad, not a bulgur salad — the grain plays a supporting role. Vibrant, herbal, cleansing. The right ratio is what makes it correct.
Mexican green cilantro salsa verde
A raw, bright, spicy sauce — takes 5 minutes, transforms tacos, grilled meats, eggs, roasted vegetables. Better than any bottled version.
Quick refrigerator dill pickles
No canning, no processing — ready in 48 hours, keeps a month. Crunchy, garlicky, herbal. The gateway pickle for cooks intimidated by preserving.
Braised fennel with Parmigiano and lemon
Long, slow cooking transforms fennel from crunchy and licorice-sharp to meltingly sweet and mellow. A side dish worth the wait.
Spring nettle and potato soup
The traditional foraged soup of central and eastern Europe — deep green, iron-rich, tasting of fresh spring earth. A rite of March.
Mexican agua de jamaica — iced hibiscus tea
Ruby-red, tart, floral. The most-drunk cold beverage in Mexico after Coca-Cola. Also cardiovascular support — small clinical trials show a modest blood-pressure lowering effect.
Golden chamomile tea with honey and lemon
A 5-minute infusion — floral, softly bitter, calming. The classic evening tea from the German tradition.
Traditional English elderflower cordial
The taste of early summer in a glass. Mix 1 part cordial with 4 parts sparkling water for a bright, muscat-scented drink.
Fresh lemon balm and honey syrup
A bright, citrusy syrup for cocktails, cold water, or drizzling over yogurt. Keeps 2 weeks refrigerated.
Fresh peppermint yogurt sauce
The Middle Eastern condiment that pairs with anything grilled — lamb, chicken, roasted vegetables, flatbreads.
Slow-roasted rosemary and garlic potatoes
Crisp outside, creamy inside, deeply herbal. The technique borrows from the Italian tradition of double-cooking with fat.
Thyme, lemon, and butter roast chicken
One-pan Sunday roast — thyme perfumes the meat while lemon keeps it from getting heavy. Serves a family with leftovers.
Classic Genovese basil pesto
The real thing — mortar and pestle, no blender. Freezer-friendly for winter use. Traditional pairing: trofie pasta with green beans and potatoes.
Brown butter and crispy sage sauce
The 5-minute Italian sauce for pumpkin ravioli or gnocchi. Nutty, aromatic, deeply satisfying.
Greek oregano and lemon marinade for grilled chicken
The bright, resinous marinade of a proper Greek souvlaki. Works on chicken thighs, pork, or firm fish.
Lavender and lemon shortbread cookies
Buttery, floral, subtly grown-up. Perfect with tea. Use only culinary lavender — decorative varieties are treated.
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