Herb of the Month

Welcome to our Herb of the Month Club

Each month we feature a culinary herb or spice, highlight it’s benefits, show examples of how to use it in raw food recipes, and host a giveaway of various products, such as – the raw herb, herbal extract or capsules, tinctures, tea, and essential oils, of the featured herb for one of our readers to try and enjoy.

Our Sponsor

We are honored and delighted to collaborate with our sponsor Mountain Rose Herbs, an eco-friendly company that focuses on natural and organic herbs, spices, teas, essential oils, and other products, and provider of exceptional quality products for our herb of the month giveaways.

How Can You Participate in these Giveaway

At the end of each month, I randomly select one of our readers from the comments section of the post featuring the herb of the month.

Herb of the Month Archive

2010

April 2010 :: Red Clover this pretty flower ranges in color from pink to red to purple and packs an amazing amount of nutritional value in it’s tiny petals and small leaves. The fresh or dried flower and leaves makes an excellent medicinal tea.

March 2010 :: Cardamom I just love the exotic scent and flavor of cardamom, it’s one of my favorite herbs. You can use it in a number of ways. Flavor desserts like cookies, drinks like smoothies, or make a classic like chai tea with cardamom.

February 2010 :: Rose
Make recipes a little more rosey and add a dose of vitamin C with fresh organic rose petals, and rose water. Be sure to source pesticide-free edible herbs and flowers from reputable companies.

January 2010 :: Dill
Dill looks like a pretty, delicate, feathery fern-like herb. I love the way it tastes, it has a little citrus note to it. Dill compliments beets and cucumber perfectly.

2009

December 2009 :: Allspice
Allspice is one of several spices that flavor holiday recipes. An allspice berries smells like a cross between and combination of cinnamon, nutmeg, and cloves. Use allspice in sweet and savory recipes, as you would with peppercorn.

November 2009 :: Peppercorn
A must have staple in any kitchen. Black peppercorn is a must but there are other peppercorns to try and enjoy – white, red, pink, green.

October 2009 :: Cacao Nibs and Powder
known as the food of the gods and is popular among raw foodists. Cacao nibs, powder, and butter is used to make delicious drinks, smoothies, sauces, and dessert recipes.

September 2009 :: Bay Leaf use this flavor enhancing leaf in four cool ways to add depth of flavor to your raw vegan recipes.

August 2009 :: Tarragon a wonderful herb that imparts a distinctive anise/licorice-like flavor to recipes. It’s easy to grow.

July 2009 :: Hibiscus a stunning vibrant hued tropical flower that adds healthy benefits to recipes. Hibiscus is popular in the Caribbean and other tropical climates.

June 2009 :: Mint offers an amazing variety of intriguing flavors sure to inspire all sorts of culinary adventures in the kitchen.

May 2009 :: Lemongrass a wonderful herb that imparts a distinctive aromatic citrus flavor which contributes its unique flavor to a wide variety of dishes in Southeast Asian, Indian, and Caribbean cuisine.

April 2009 :: Nettle an incredible strengthening, revitalizing and rejuvenating herb. One of Springtime’s herbal treasures.

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