Author: M.

Cinnamon: The Warm Heart of the Spice Rack

Posted on by M.

Cinnamon is the warm, sweet, and woody spice that feels like a hug in a cup. It’s the undisputed heart of the spice rack, transforming simple ingredients into comforting, aromatic delights. Harvested from the inner bark of tropical evergreen trees, this ancient spice has been treasured for millennia not just for its flavor, but for its profound connection to warmth, celebration, and well-being.

What is Cinnamon?

cinnamon sticks in a clear container

Cinnamon is made from the inner bark of several tree species. The bark is harvested, dried, and curls into the familiar “quills” or sticks. It’s then either sold as sticks or ground into a powder. The two most common types are Ceylon or “true” cinnamon, with a lighter, more complex flavor) and Cassia (the more common variety, with a stronger, spicier kick).

A Pinch of History

In ancient times, cinnamon was so highly prized it was considered a gift fit for monarchs and deities. It was once more valuable than gold. Its source was a fiercely guarded secret by Arab traders, who told fantastical tales that it was gathered from birds’ nests in perilous, faraway lands to justify its exorbitant cost and protect their lucrative trade routes.

What dishes is it best in?

Cinnamon is the soul of comfort food and festive drinks across the globe.

  • Sweet Dishes: The essential spice for oatmeal, apple pie, cinnamon rolls, snickerdoodle cookies, and rice pudding.
  • Savory Dishes: A key component in Moroccan tagines, Indian curries, and Mexican mole. A stick added to a pot of rice or lentils adds incredible depth.
  • Beverages: The star of chai tea, Mexican hot chocolate, café de olla, and of course, a simple sprinkle on your latte or cocoa.

Flavor Profiles

Cinnamon wraps you in a cozy embrace of:

An aromatic fragrance that fills a room, a flavor which is versatile, working beautifully in both sweet and savory dishes.

It features a warm, woody sweetness, and a slightly spicy kick.

How to Store It

For the most vibrant flavor, buy whole sticks and grind them yourself as needed using a spice grinder or a powerful blender. Pre-ground cinnamon loses its potent oils and complex aroma relatively quickly. Store sticks and powder in an airtight container in a cool, dark place.

For most of us, a small jar of the ground version is just fine and lasts plenty long enough. I keep mine in a cupboard along with most of my other dried spices. 🙂

Health Benefits & Traditional Uses

Cinnamon isn’t just a flavoring; it’s a powerhouse of wellness that has been used in Ayurvedic and traditional medicine for centuries.

  • Blood Sugar Balance: Renowned for its ability to help regulate blood sugar levels and improve insulin sensitivity.
  • Powerful Antioxidant: Packed with protective compounds that fight oxidative stress in the body.
  • Anti-Inflammatory: Helps reduce inflammation, which is at the root of many chronic conditions.
  • Heart Health: Studies suggest it can support heart health by helping to lower bad cholesterol and blood pressure.

Bringing Flavors Together

Most of us may have grown up making pumpkin pie for the holidays with various combinations of ‘holiday spices’. There is even a specially pre-mixed ‘pumpkin pie spice‘ blend for those who prefer to dump it in and get on with it. I enjoy my own personal blend of spices which tends to be a bit heavier on the cardamom side than it used to, but still prominently features nutmeg and cinnamon. The spicy warmth of this spice gives my pies that familiar kick that we all expect!

My Favorite Recipes Using Cinnamon

Nutmeg: The Warm, Sweet Soul of Baking

Posted on by M.

Nutmeg is the warm, aromatic seed that brings a deep, sweet, and slightly nutty soulfulness to dishes both sweet and savory. Hailing from the lush, tropical Banda Islands of Indonesia, this spice has a rich history of trade, treasure, and even treachery. A little dusting of freshly grated nutmeg can transform a simple recipe into something complex and comforting. Also, the brilliance of the seed pod has captured me, because I love the color. I’m not sure how I’ve managed to reach 40 years of life without ever realizing that this amazing spice comes from such a beautiful seed!

What is Nutmeg?

nutmeg pod still growing on tree

Nutmeg is the inner seed of a golden-yellow fruit. The seed is encased in a lacy, crimson-red ‘aril’, which is the spice we know as mace. I know, right? Who knew that mace was a sister spice?! Ok, maybe you did, but I didn’t. For use, the hard seed is dried until it rattles in its shell, then it’s cracked open. You can buy it whole and grate it yourself, or purchase it pre-ground.

A Pinch of History

In the 17th century, nutmeg was so valuable that the Dutch traded the island of Manhattan to the British in exchange for a tiny Indonesian island called Run, which was covered in nutmeg trees. For centuries, its source was a fiercely guarded secret, making it a luxury spice worth its weight in gold in medieval Europe. Hence the wars waged over the ‘Spice Islands’.

What dishes is it best in?

It is a cornerstone of fall and winter baking, but its uses extend far beyond.

  • Sweet Dishes: Essential in pumpkin pie, apple crisps, custards, rice puddings, and gingerbread. It’s the perfect partner for cinnamon and cloves.
  • Savory Dishes: A classic finish for creamy sauces like béchamel (for lasagna), creamed spinach, and potato gratins.
  • Beverages: A wonderful addition to eggnog, mulled wine, chai tea, and hot chocolate.

Flavor Profiles

Imagine a fragrance that is:

Warm and earthy, Sweet and slightly nutty, Aromatic with a subtle pine-like note.
Its flavor is potent, so it’s best used with a light hand.

How to Store It

For the most vibrant flavor, always buy whole nutmeg seeds. Grate them fresh with a microplane aka fine grater or zester or a dedicated nutmeg grater just before using. The pre-ground powder loses its complex aroma very quickly. Store whole nutmeg in an airtight container in a cool, dark place.

For most of us, a small jar of the ground version is just fine and lasts plenty long enough. I keep mine in a cupboard along with most of my other dried spices. 🙂

Health Benefits & Traditional Uses

In traditional medicine, it has been used for centuries, but it’s important to note that it is very potent and should only be used in small, culinary amounts.

  • Digestive Soother: A tiny pinch in food can help soothe indigestion, reduce nausea, and relieve gas.
  • Sleep Aid: In Ayurveda, a dash of nutmeg in warm milk is a classic remedy to promote relaxation and sleep.
  • Cognitive Health: Some studies suggest that compounds in nutmeg may support brain health and memory.
    A Word of Caution: Nutmeg is safe in normal culinary quantities, but very large doses can be toxic. Always stick to the amount called for in recipes.

Bringing Flavors Together

Most of us may have grown up making pumpkin pie for the holidays with various combinations of ‘holiday spices’. There is even a specially pre-mixed ‘pumpkin pie spice‘ blend for those who prefer to dump it in and get on with it. I enjoy my own personal blend of spices which tends to be a bit heavier on the cardamom side than it used to, but still prominently features nutmeg. Cinnamon is of course present, as are cloves, but my two favorite ‘warm’ spices are the stars of my pumpkin pie spice line up now. 😉

My Favorite Recipes Using Nutmeg

Cardamom: The Queen of Spices

Posted on by M.

Often called the “Queen of Spices,” cardamom is one of the world’s most ancient and treasured spices, revered for its complex aroma that is both citrusy, minty, and warmly sweet all at once. A native to the lush, rainy hills of southern India, these aromatic seed pods have been a cornerstone of cooking and healing for millennia.

What is Cardamom?

cardamom pods and seeds

Cardamom is the seed pod of plants in the ginger family. The small, pale green pods contain tiny, sticky black seeds that hold the spice’s powerful fragrance and flavor. You can find it in whole pods or as ground seeds.

A Pinch of History

Cardamom was a prized item on the ancient spice routes, traveling from India to the Middle East, Greece, and Rome. It was used in perfumes, love potions, and as a breath freshener. The Vikings even discovered it in Constantinople and brought it back to Scandinavia, where it remains a beloved baking spice to this day.

What dishes is it best in?

Cardamom is incredibly versatile, bridging the gap between savory and sweet.

  • Sweet Dishes: A star in Scandinavian baking (like Swedish cinnamon buns), chai tea, rice puddings, and pastries.
  • Savory Dishes: Essential in Indian curries, spice blends (like garam masala), and Middle Eastern rice dishes.
  • Beverages: The key ingredient in masala chai. Also delicious when crushed and added to coffee grounds before brewing.

Flavor Profiles

Imagine a warm, aromatic breeze with notes of:

  • Citrus (like lemon or eucalyptus)
  • Minty coolness
  • Sweet, floral warmth
    The flavor is intense, so a little goes a long way.

How to Store It

For the most potent flavor, you can buy whole pods and gently crush them to release the seeds just before using. Store the pods in an airtight container in a cool, dark place. Ground cardamom loses its flavor much more quickly.

For most of us, a small jar of ground cardamom is just fine and lasts plenty long enough. I keep mine in a cupboard along with most of my other dried spices. 🙂

Health Benefits & Traditional Uses

In Ayurvedic and traditional medicine, cardamom is considered a warming spice that kindles digestive fire.

  • Digestive Aid: Chewing on a pod after a meal can soothe indigestion, reduce gas, and calm an upset stomach.
  • Breath Freshener: Its potent antimicrobial properties help fight bad-breath-causing bacteria.
  • Respiratory Relief: The soothing aroma can help open up airways and provide relief from coughs and colds.
  • Rich in Antioxidants: Helps protect your cells from damage.

Bringing Flavors Together

I remember the first time I tried cardamom. I was working in a Mediterranean restaurant and as the pastry chef, I was exploring authentic desserts to add to our menu. It was arranged that I would receive a cooking lesson on making a delicacy which involved cooking flour and butter until they browned in a saucepan. The key flavoring was cardamom, which I had never used before. I still have my notes, but have misplaced them, or I would tell you what the name of the dessert was and other details.

All I remember is the warmth and simultaneous brightness of flavor that those cookies had. I was converted. I bought my own jar to take home and started experimenting with adding it to almost everything I baked, especially sugar cookies, spiced holiday breads, pies, etc. You name it, I probably tried to add it. I was curious to understand the role it played not just on its own, but when combined with other spices. With the sharpness of cloves, for instance, I found that a little cardamom helped mellow things, while also elevating the other spice! I consider this spice to be a bridger-of-gaps, the key ingredient that brings all the other spices together in even more cohesive harmony.

My Favorite Recipes Using Cardamom

Rosemary: Piney and Bold

Posted on by M.

What is Rosemary?

closeup of rosemary sprig growing on rosemary bush in background

Rosemary is a robust, woody herb with a powerful aroma of pine and camphor, capable of standing up to long cooking times. Unlike delicate herbs, its needle-like leaves release a pungent, earthy flavor that is essential for seasoning roasted meats like lamb and chicken, root vegetables, and hearty stews. To harness its full potential, it is typically added at the beginning of the cooking process, often as a whole sprig that is removed before serving, allowing its bold, savory character to deeply infuse the dish without becoming overpowering.

What dishes is it best in?

Rosemary is a powerful, woody, aromatic herb that is best used in dishes that can stand up to its bold flavor and withstand longer cooking times. It’s not a delicate finishing herb like basil.

  • Roasted Meats: This is rosemary’s classic domain. Its robust flavor penetrates and complements fatty, rich meats. It is exceptional with lamb (rack of lamb, leg of lamb), roast chicken (whole bird or pieces), pork (especially roast loin or chops), and duck. It’s a key component in many marinades and rubs.
  • Hearty Stews and Braises: Its woody stems hold up beautifully in long, slow-cooked dishes like beef stew, osso buco, or braised short ribs. A whole sprig is often added to the pot and removed before serving.
  • Root Vegetables: Rosemary and roasted vegetables are a match made in heaven. Toss potatoes, carrots, parsnips, or sweet potatoes in olive oil and chopped rosemary before roasting.
  • Breads and Focaccia: Finely chopped rosemary is famously baked into focaccia bread and is also wonderful in savory scones, biscotti, and cracker dough.
  • Soups and Sauces: It adds depth to bean soups (like white bean or lentil), tomato-based sauces, and gravies. Remember, a little goes a long way.
  • Infused Oils and Vinegars: Steeping rosemary in olive oil or vinegar imparts its distinct piney flavor, perfect for salad dressings or bread dipping.

Pro Tip: To get the most flavor out of fresh rosemary without getting tough, needle-like pieces in your food, use one of these methods:

    • Strip the leaves from the stem and finely chop them.
    • Leave a sprig whole and add it to a braise or roast, then remove the intact sprig before serving.
    • Use the stem as a skewer for kebabs (soak it in water first), which will impart a subtle flavor.

Flavor Profiles

The flavor profile of rosemary is bold, complex, and unmistakably pungent.

  • Woody and Piney: This is its most dominant characteristic. It tastes like a fragrant evergreen forest, which comes from its high concentration of aromatic oils.
  • Peppery and Bitter: It has a sharp, slightly peppery kick and a pleasant, lingering bitterness that helps cut through richness.
  • Earthy and Lavender-like: Underneath the pine notes, there’s a distinct earthy, floral quality reminiscent of lavender (they are botanical cousins).
  • Lemony and Camphorous: Some varieties have a subtle, fresh lemony undertone, and all rosemary has a slight medicinal cooling sensation, similar to eucalyptus.

How Preparation Changes its Flavor

  • Fresh: This has the most vibrant and complex flavor, with all its pine, citrus, and floral notes present. The needles are quite tough and need to be finely chopped or crushed to release their oils.
  • Dried: Dried rosemary retains its woody, piney character but loses its subtle citrus and floral top notes. It becomes even more potent and concentrated. The needles become very tough and spiky; it’s often best to crush them in a mortar and pestle or use a tea infuser ball if adding whole to a stew.
  • Cooked: Unlike delicate herbs, its bold flavor stands up exceptionally well to heat. Long, slow cooking (like braising or roasting) mellows its sharpness and allows its earthy, savory qualities to meld beautifully into the dish. It is almost always added at the beginning of the cooking process.

A Note on Varieties:

The main takeaway: While you can successfully use any culinary rosemary variety in cooking, if you have a choice, ‘Tuscan Blue’ and ‘Spice Islands’ will give you the most powerful, classic rosemary flavor. For a milder, more citrus-forward experience, seek out ‘Arp’.

Simple Growing Tips

  • If you haven’t noticed that the summers are hotter lately, you might be in denial or just indoors all the time. I say that because in prior years, I was able to successfully keep a rosemary plant alive on my back patio, despite the insane amount of direct sunlight it receives. This year, it baked my rosemary plant to death by mid-summer. Believe me, it is almost impossible to kill rosemary, in my experience.
  • Honestly, my current patio pot contains what used to be the ends of 4 green onions I bought from my local farmer’s market. They were a little larger than the grocery store option, to be fair. I used every bit of those onions and then just buried the root parts with about an inch of the stalk attached. All winter, they flourished in very little light and freezing temperatures. I only brought them in on the below 20* nights. They proceeded to survive the blistering summer heat and direct lava-sun better than my rosemary plant, which was torched for the first time ever. I’m not sure if these green onions are related to Hulk, but I would not doubt it.

My Favorite Recipes Using Rosemary

Green Onions: A Versatile Herb

Posted on by M.

What are Green Onions?

green onions with roots in focus against a wooden cutting board

Green onions, also known as scallions or spring onions, are the young, tender shoots of the onion plant, harvested before the bulb has fully developed. They offer a much milder, fresher, and sweeter flavor than their mature onion counterparts, making them a perfect garnish and ingredient for adding a gentle oniony kick without overpowering a dish.

What dishes are they best in?

Their mildness and crisp texture make them incredibly versatile. They are primarily a finishing herb, used raw or added at the very end of cooking.

  • Garnishes: The classic finish for soups, baked potatoes, tacos, ramen, and stir-fries.
  • Salads & Salsas: Provides a crunchy, mild onion flavor in fresh preparations like pico de gallo.
  • Eggs: A fantastic addition to omelets, scrambles, and frittatas.
  • Dips & Spreads: Mixed into sour cream, Greek yogurt, or cream cheese for a fresh flavor boost.
  • Quick Topping: Chopped and sprinkled over virtually any savory dish for a hit of fresh flavor and color.

Flavor Profiles

  • White and Light Green Parts: Offer a crisp, juicy texture with a mild, sweet onion flavor. They are slightly more pungent than the greens.
  • Dark Green Parts: Have a more grassy, herb-like flavor and are best used thinly sliced.

How Preparation Changes its Flavor

  • Raw: Provides the brightest, freshest flavor and a pleasant crisp crunch.
  • Lightly Cooked: When added at the very end of cooking (e.g., stirred into a stir-fry off the heat), they wilt slightly and become sweeter while retaining some texture.
  • Caramelized: If you slowly cook the white parts, they will become sweet and tender, losing their sharpness entirely.

A Note on Varieties

  • Scallions: True scallions have a long, straight white stem without a visible bulb.
  • Spring Onions: These are young onions harvested slightly later than scallions. They have a more pronounced, rounder bulb at the end and a slightly stronger flavor.
  • For home cooking, the terms are often used interchangeably, and both work beautifully.

Simple Growing Tips

  • The Easiest Herb to “Regrow”: Place the white root ends (with about an inch of the stalk) in a small glass of water on a windowsill. Change the water every few days, and you’ll see new green shoots grow in less than a week! You can then plant them in soil or just harvest from the water.
    • Honestly, my current patio pot contains what used to be the ends of 4 green onions I bought from my local farmer’s market. They were a little larger than the grocery store option, to be fair. I used every bit of those onions and then just buried the root parts with about an inch of the stalk attached. All winter, they flourished in very little light and freezing temperatures. I only brought them in on the below 20* nights. They proceeded to survive the blistering summer heat and direct lava-sun better than my rosemary plant, which was torched for the first time ever. I’m not sure if these green onions are related to Hulk, but I would not doubt it.
  • Sun: Prefers full sun but will tolerate partial shade.
  • Water: Keep soil consistently moist.
    • Perhaps this is a best practice, but personally, I have by turns drowned and subjected my onions to desert-like conditions. They didn’t particularly enjoy the desert section, but they didn’t give up the ghost, either.
  • Harvesting: You can begin harvesting the green tops when they are about 6 inches tall. Snip from the outer leaves, and the plant will continue to produce from the center.

My Favorite Recipes Using Green Onions

Cilantro: The Essential Herb for Fresh Flavors

Posted on by M.

What is Cilantro?

Fresh cilantro herb in forefront with bright light behind

Cilantro (also known as coriander leaf or Chinese parsley) is a bright, pungent herb with delicate, lacy leaves. It’s a cornerstone of Mexican, Latin American, and Southeast Asian cuisines. A fun fact: the seeds of the plant are called coriander, which have a warm, citrusy flavor completely different from the fresh leaves.

What dishes is it Best in?

fresh cilantro garnishes homemade corn flour tortillas with pico de gallo, spicy broiled corn and pinto beans.

Cilantro’s fresh, citrusy punch is a finishing herb, best added at the end of cooking to preserve its delicate flavor. It’s a non-negotiable ingredient in:

  • Fresh Salsas & Salads: Like Pico de Gallo, mango salad, or ceviche.
  • Vietnamese & Thai Dishes: It’s a key garnish for pho, spring rolls, and curries.
  • Tacos & Burrito Bowls: A handful of fresh leaves adds a necessary bright note.
  • Herb Sauces & Chutneys: Like chimichurri or Indian chutneys.
  • Garnishes: Sprinkled over tacos, grilled meats, or soups just before serving.

Flavor Profiles

  • Fresh Leaves: Bright, citrusy (like a mix of lemon and parsley), with a slightly peppery note. For some people, it has a soapy taste due to a genetic trait.
  • Dried: Loses almost all its flavor. Not recommended. There is no good dried substitute for fresh cilantro.
  • Coriander Seeds: The dried seeds have a warm, sweet, citrusy, and slightly floral flavor, completely different from the leaf.

How Preparation Changes Its Flavor

  • Fresh & Raw: Provides the strongest, most vibrant citrusy flavor and aroma. This is how it’s meant to be used.
  • Heated/Cooked: Heat rapidly diminishes its flavor. It wilts quickly and loses its bright notes, becoming more muted and earthy. Always add it as a final garnish.

A Note on Varieties

  • Standard: This is the most common variety found in grocery stores and garden centers.
  • Slow-Bolt: A gardener’s best friend! This variety is bred to withstand warmer temperatures for longer before “bolting” (flowering and going to seed), giving you a longer harvest window for leaves.
  • Vietnamese Rau Ram: Often called Vietnamese cilantro, it’s not a true cilantro but has a similar strong, pungent flavor and is used in Southeast Asian cooking.

Simple Growing Tips

  • Sun: Prefers cool weather and full sun to partial shade. In hot climates, it will quickly “bolt” (flower and set seed), ending the leaf production.
  • Water: Keep soil consistently moist but not waterlogged.
  • The Bolting Challenge: This is cilantro’s quirk. Once summer heat arrives, it will bolt. To ensure a continuous harvest, plant new seeds every 2-3 weeks in the spring and fall (“succession planting”).
  • Harvesting: Snip outer leaves from the base of the plant first, allowing the center to continue growing.

My Favorite Recipes Using Fresh Cilantro

Fresh Basil: An Essential Guide

Posted on by M.

What is Basil?

young basil plants growing in a container

Basil is the vibrant, aromatic soul of many summer dishes. Its sweet, slightly peppery flavor with hints of mint and anise is most potent when fresh, making it a perfect finishing herb. It is famously the heart of Italian pesto and essential for topping a caprese salad or a margherita pizza. To preserve its delicate essence, it’s best added at the end of the cooking process; a quick chiffonade of leaves stirred into a pasta sauce or sprinkled over a soup just before serving releases its incredible fragrance and bright flavor.

As a general rule, I do not recommend adding fresh basil to a dish while cooking, because the heat often negates the freshness and vibrancy it can add to a dish. There are some varieties that develop delicious earthy notes when cooked. However, you can almost always add any variety of fresh basil to salads or finished dishes for a pop of flavor!

What dishes is it Best in?

Fresh caprese salad with sliced tomatoes, mozzarella cheese and basil with balsamic reduction

Basil is incredibly versatile, but it truly shines in a few classic categories:

  • Italian Cuisine: This is basil’s most famous domain. It is the key ingredient in pesto Genovese (the classic basil, pine nut, garlic, and Parmesan sauce). It is essential on caprese salad (with tomatoes and fresh mozzarella), Margherita pizza, and countless pasta sauces (like a simple tomato-basil sauce).
  • Southeast Asian Cuisine: Specifically, Thai basil (which has a more anise-like, spicy flavor) is a staple. It is used in stir-fries like Pad Krapow (a spicy basil chicken or pork dish) and curries, but my favorite use is to add it as a fresh garnish to a bowl of Vietnamese pho.
  • Salads and Dressings: Its fresh, sweet flavor brightens up green salads, grain salads (like quinoa or farro), and is muddled into vinaigrettes.
  • Summer Beverages: It pairs wonderfully with fruits like lemon, strawberry, and watermelon. It’s muddled in cocktails (like a gin basil smash), infused in lemonade, or simply added to water for a refreshing twist.
  • Soups and Stews: A handful of torn basil leaves stirred into tomato soup, minestrone, or a vegetable stew right before serving elevates the entire dish with freshness.

Pro Tip: To get the most flavor out of basil, tear it with your hands rather than chopping it with a knife. The metal of the blade can bruise and blacken the delicate leaves more quickly. Always add it at the end of the cooking process to preserve its bright color and complex aroma.

Flavor Profiles

  • Sweet and Peppery: The most immediate taste is a gentle sweetness followed by a subtle, warm peppery kick, similar to a mild arugula. 
  • Herbaceous and Anise-like: It has a strong, green, “herbaceous” quality with a distinct undertone of anise or licorice, which is more pronounced in some varieties than others.
  • Minty: This is a key characteristic, as basil is a member of the mint family (Lamiaceae). You can detect a cool, fresh mintiness, especially in the aroma.
  • Earthy and Clove-like: Some varieties, particularly when cooked, can develop warm, earthy notes with a hint of clove.

How Preparation Changes Its Flavor

  • Fresh: When fresh, basil is at its brightest and most complex. All the notes—sweet, peppery, minty, and anise—are present and vibrant. It is highly aromatic.
  • Cooked: When heated, basil loses its top notes very quickly. The bright, minty-anise flavors fade, and it develops a deeper, more savory, and slightly earthy flavor. This is why it’s often used as a garnish after cooking to preserve its fresh character.
  • Dried: Dried basil has a much more subdued and different flavor. It loses almost all its sweetness and complexity, leaving behind a primarily earthy, hay-like, and slightly minty taste. It is a poor substitute for fresh basil but can be used in long-simmered sauces where its subtle earthiness can blend in.

A Note on Varieties

The flavor can also change dramatically between types of basil:

  • Sweet Genovese Basil (most common): This one follows the first flavor profile above and is usually the one you will find in the ‘living herbs’ or produce sections of grocery stores in the U.S. Because it is easily available, it tends to be my go-to.
  • Thai Basil: I love the stronger anise/licorice flavor and spicier kick that this variety claims. I usually do not care for anise or licorice, but there is something about this kind of basil that works perfectly in certain dishes. It holds up much better to heat and when added to a steaming bowl of pho, it is absolutely divine. I had no idea that fresh basil could be so delicious in a hot broth until I was served my first bowl. My life has never been the same.
  • Lemon Basil: Has a pronounced citrusy, lemony aroma and flavor. At some point, you will stumble upon my ravings over all things lemon, so suffice it to say that I am just as fond of this type of basil as I am of lemon-grass and other ‘lemony’ flavors.
  • Holy Basil (Tulsi): Has a spicy, clove-like flavor with a peppery heat. What more need we say? The gods themselves have deemed this basil worthy.

In summary, think of fresh basil as a sweet, aromatic, and peppery herb with layers of mint and anise that brightens and defines a dish. Its flavor is delicate and best enjoyed fresh!

Simple Growing Tips

using a watering can to water basil plants in a green container

If you haven’t noticed that the summers are hotter lately, you might be in denial or just indoors all the time. I say that because in prior years, I was able to successfully keep a basil plant alive on my back patio, despite the insane amount of direct sunlight it receives. This is probably due to the fact that basil plants thrive on at least 6 hours of full sun per day. However, I don’t think our current blistering heat from the giant magma ball is the same thing as ‘full sunlight’ anymore. This year, it even baked my rosemary plant to death by mid-summer. Believe me, it is almost impossible to kill rosemary, in my experience.

All that said, generally, basil is a pretty forgiving plant as long as you:

  • Don’t water the leaves in direct sunlight. This can basically cause the water to ‘boil’ on the surface of the leaf, and growing basil leaves do not appreciate it.
  • Allow the plant plenty of sunlight (or direct light from an indoor growing lamp or equivalent) but keep an eye on it if its outside in the blazing sun these days. Try to make sure you have a brightly lit area that is also not a potential inferno.
  • Make sure you keep that soil nutrient dense (use plant food or some amazing compost regularly).
  • Keep the plant well hydrated but don’t drown it. When the soil stops absorbing the moisture completely, you should give it a break. 

My Favorite Recipes Using Fresh Basil

2 Easy Homemade Non-Toxic Cleaners

Posted on by M.

Ready to simplify your cleaning routine and detox your home? These recipes for homemade non-toxic cleaners use simple, natural ingredients to tackle everything from greasy stovetops to streaky mirrors—without the toxic fumes or mystery chemicals.

Why Make Your Own Cleaning Solutions?

For the better part of the past few years, I’ve been on a mission to find cleaning solutions that are both genuinely effective and completely homemade non-toxic cleaners. This became non-negotiable once my toddler decided his favorite place to be was right in the middle of my cleaning efforts! I knew I needed cleaners I could trust around my family, without compromising on cleaning power.

making homemade non-toxic cleaners by adding castille soap to bowl of warm water.

Benefits of Homemade Non-Toxic Cleaners

Switching to homemade isn’t just a trend—it’s a conscious choice for a healthier home. Here’s why it’s worth it:

  • Safer for Your Family & Pets: Eliminate harsh chemical fumes that can impact indoor air quality and pose risks to little ones and furry friends.
  • Gentle on Sensitivities: The overpowering, synthetic scents of conventional cleaners can trigger headaches and allergies. Homemade non-toxic cleaners allow you to control the fragrance with gentle essential oils or none at all.
  • Surprisingly Effective: You might be surprised at how well simple ingredients like castile soap and citric acid can cut through grime, often with less endless scrubbing than store-bought brands.
  • Kind to Your Wallet & the Planet: Making your own cleaners from a few core ingredients is incredibly cost-effective and reduces single-use plastic waste.

Essential Ingredients & Tools

The beauty of natural cleaning is its simplicity. You likely have many of these staples in your kitchen already.

  • Liquid Castile Soap: The versatile, plant-based powerhouse for cutting grease and creating foam.
  • Citric Acid: A natural descaler and disinfectant that fights hard water stains and grime.
  • Baking Soda: A gentle abrasive perfect for scrubbing without scratching.
  • Hydrogen Peroxide (3% solution): A fantastic natural disinfectant and stain-lifter, great for whitening grout and disinfecting surfaces. (Note: Use in a separate bottle from vinegar and avoid mixing them, as it creates an irritant gas).
  • Rubbing Alcohol (Isopropyl Alcohol): The key to a streak-free shine on glass, as it evaporates quickly.
  • Distilled Water: Prevents mineral deposits and ensures a longer shelf life for your cleaners.
  • Essential Oils (optional): For natural fragrance and added cleaning properties (e.g., tea tree for antiseptic qualities, lemon for degreasing).
  • Tools: You’ll just need a few reusable spray bottles, a glass jar for scrubs, and a funnel.
clear glass bowl with cleaning foam and a wooden spoon next to a glass jar labeled cleaning foam on a wooden background

All-Purpose Homemade Cleaning Foam

Yield: 1 1/4 cup
Prep Time: 2 minutes
Total Time: 2 minutes

I use this to clean just about everything now, including having a tub of it on my kitchen sink for use on dishes.

No Ratings

Ingredients

  • 1 c. Baking Soda
  • 1/4 c. Dishwashing Liquid
  • 3 T. Hydrogen Peroxide

Instructions

  1. Dump the ingredients in a bowl or a container you want to keep it in.
  2. Mix with a spoon until well combined.
  3. The mixture will be sort of puffy when you get done because of the peroxide.

Notes

  • The natural abrasiveness of the baking soda helps clean porous surfaces like kitchen counters. The pH balancing power also softens the water, which makes cleaning easier!
  • Peroxide is sometimes referred to as 'green bleach' since it has bleaching properties without the toxicity and odor of bleach. I stopped using bleach entirely years ago and instead utilize peroxide for its bleaching and disinfectant properties.

© A Kitchen of Herbs
Category: Non-Toxic Cleaners

Why This Cleaning Foam is a Game-Changer

Why This Cleaning Foam is a Game-Changer

This one mixture has become my go-to for almost every surface. It’s abrasive enough to tackle tough messes without being toxic.

Best Uses For This Cleaner:

  • Dishes: Cuts through baked-on food effortlessly.
  • Sinks & Tubs: Makes porcelain and acrylic sparkle.
  • Tile Walls: Eradicates soap scum and grime.
  • Linoleum Floors: Cleans effectively (just be sure to wet-mop afterwards to avoid any soda residue—a pro-tip for my fellow renters!).

It cuts through grime and leaves surfaces sparkling clean without any harsh chemical fumes.

A Note on Glass Surfaces

While the all-purpose foam is fantastic for most tasks, I found it left streaks on mirrors and windows. A glass surface deserves a dedicated solution! After plenty of testing, I perfected this recipe using a tiny bit of dish soap for a crystal-clear, streak-free shine every time.

clear glass bowl of opaque homemade glass cleaner next to empty mason jar labeled glass cleaner on wooden background

Homemade Streak-Free Glass Cleaner

Yield: 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes
No Ratings

Ingredients

  • 1/2 t. Dish Detergent Liquid
  • 1/4 c. White Distilled Vinegar
  • 2 c. Warm Water

Instructions

  1. Combine all ingredients in a spray bottle.
  2. Enjoy streak-free shine!
© A Kitchen of Herbs
Category: Non-Toxic Cleaners

Tips for Effective & Safe Cleaning

  • Always Label Your Bottles: Clearly mark every container with its contents and date. This is crucial for safety and organization.
  • Patch Test First: Before using any new cleaner on a large or prominent surface, test it on a small, inconspicuous area to ensure compatibility.
  • Ventilate: Open a window while cleaning to keep fresh air circulating, even when using non-toxic products.
  • Shake Well: Natural ingredients can separate, so always give your bottles a good shake before use.
  • Know Your Surfaces: Avoid using acidic cleaners (like vinegar-based ones) on natural stone (granite, marble) or waxed wood, as they can cause damage.

Now that your cleaning routines are effectively simplified and detoxified with my favorite homemade non-toxic cleaners, I will go to bed. I hope you all have many streak-free, sparkling kitchens and mirrors (and French doors!) to dream of, just like I do.

If you tried either or both of these recipes, please feel free to drop me a line and let me know what you thought! I’d love to hear from you.

Until next time, sweet dreams!

Growing Herbs at Home: 6 of My Favorite Herbs

Posted on by M.

There is a reason this list for growing herbs is not longer.

Water being poured on freshly repotted growing basil plants using a watering can.

The title also points to the all important reason I have made this list in the first place. While it may be true that most herbs are easy to grow (which I refute), the fact of the matter is that not all of them are easily kept alive by all of us. Certainly, some of them do not seem to do well in pots on a patio which may or may not receive the perfect amount of moisture and sunlight.

Assuming that the water and light requirements are met sufficiently, we then must consider the increasing insanity of the weather.

April in the south might be sunny and cool, or it might still be frozen completely over like last year. June may be perfect summer weather or it could be that the nine-hells will be unleashed to completely scorch anything that dares accept even the tiniest ray of sunlight.

This list is reflective of the herbs which I, personally (with an active toddler and executive disfunction struggles) have succeeded in growing on my tiny 6×4 patio (which faces full west – thank you for the scorching sun, summer) for at least 2 years in a row with little to no input from me.

For a more comprehensive list with more details, check out my Guide to Herbs!

Perfect Oatmeal Cookies: The Ultimate Family Recipe

Posted on by M.

In my family, perfect oatmeal cookies are the ultimate.

Humble as they may be, the texture and flavor of oatmeal cookies are hard to beat! We’ve had a recipe in the family for decades that used to produce such a delicacy, but when we moved back to the States after many years baking them abroad, something shifted and the finished product was not as we remembered it.

For at least ten years now, I’ve gone back and forth. Sometimes I would almost convince myself that my memories were just super nostalgic and not realistic. At other moments I’d double down and tweak the recipe over and over.

I just needed to understand the science.

I’ve scoured the internet for variations to compare, searched for the original recipe that ours was based on, learned more about the idiosyncrasies of baking soda and baking powder and the texture difference of using butter or shortening over oil and more. 

I could write about these cookies for longer than you’d care to read; in fact, I’ve probably almost lost most of you already.

This recipe was a holy grail.

Then it wasn’t and now, I believe I have once again restored it.

We’re all welcome.

The key to this recipe is really all about your choices.

Which fats you use and how long you cream them with the sugar in the first step can make or break this recipe.

You will also notice that we use baking soda together with buttermilk, because baking powder in an oatmeal cookie, aside from being sacrilege in my mind, produces a ‘puffy’ result. I do not like soft or puffy oatmeal cookies. Cake-like textures belong in cake, in my opinion.

Farm Style Oatmeal Cookies

Farm Style Oatmeal Cookies

Yield: 24
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
5.0 Stars (1 Review)

Ingredients

  • 1 1/2 c. + 2 T. brown sugar
  • 3/4 c. oil
  • 1/4 c. shortening
  • 1/2 c. buttermilk (or sour milk)
  • 1 t. vanilla
  • 4 c. oatmeal
  • 1 3/4 c. flour
  • 1 t. soda
  • 3/4 t. salt
  • 1/4 c. chocolate chips (optional)
  • 1/4 c. raisins (optional)

Instructions

  1. Cream sugar, oil and shortening together on medium speed until light and fluffy. This is a key point! It might not seem like you need to cream it much because of the oil, but run the mixer at least 2-3 minutes. Trust me.
  2. Add buttermilk and vanilla and mix well.
  3. Mix in soda and salt, combining well.
  4. Add oatmeal and mix in.
  5. Finally, mix in the flour. You may want to sift your flour if it is very lumpy, otherwise it should be fine to dump it straight in.
  6. If you want to add raisins or chocolate chips, mix them in now.
  7. Preheat oven to 375*.
  8. Form 1 inch balls and place on ungreased baking sheet. I confess, I line mine with parchment to keep the pan clean, though.
  9. Dip the bottom of a glass in water and flatten each cookie. Smash it once really well in the middle to flatten it, then dip the glass again and round the edges to flatten them as well.
  10. These cookies won't spread past the flattened edge, so feel free to fill the tray. I usually put about 8 per sheet.
  11. Bake until golden brown and crisp. The longer you bake them, the longer they'll last, but the crunchier they will be...
  12. Transfer cookies to cooling rack and cool completely.
  13. Store in an airtight container up to a week.
© A Kitchen of Herbs
Category: Dessert