by Chef's Garden | Nov 27, 2023 | Culinary Arts
Heart-shaped with saw-tooth edges, this amazing edible leaf (Perilla frutescens var. crispa) goes by other intriguing names: oba or “big leaf” in the Japanese language and perilla in Latin. Also known as Japanese mint or the beefsteak plant, shiso is a cousin of basil...
by Chef's Garden | Nov 16, 2023 | Basil Brilliance
Using the Bounty of Basil in Beautiful Ways People have cultivated basil for thousands of years, using it in multiple cuisines and appreciating its marvelous flavors, fragrant aromas, and desirable textures—as well as its visual appeal. Here, Chef Jamie Simpson...
by Chef's Garden | Apr 12, 2022 | Culinary Arts
Botanically speaking, Oxford Languages tells us that an herb is a “seed-bearing plant that does not have a woody stem and dies down to the ground after flowering.” However, the definition listed first is much broader: “any plant with leaves, seeds, or flowers used for...
by Chef's Garden | Oct 15, 2020 | Crafts & DIY
Ancient Sumerians created a soap-like substance using fats, ashes, and water thousands of years ago. They inscribed the directions for making it on cuneiform tablets. Romans, Greeks, Babylonians, and other cultures also used similar substances. Two thousand years ago,...
by Chef's Garden | Apr 17, 2018 | Herbs
Fresh herbs add deliciously distinctive flavors and aromas to creative dishes, without adding fat, calories or sodium. It isn’t surprising, then, that people have used herbs for thousands of years, even before history was being recorded – and, in modern times, their...
