Raw Foods

Finding pure food has become a challenge in the modern world. Foods that are labeled “organic” can still be mass-produced, possibly using
“natural” pesticides that are still toxic. (Purely natural pesticides such as bay leaves or marigolds are not harmful, but in my book, biodynamic
farming—using living plants to deter bugs—is still the only way to go.) Even worse, companies may claim their food is organic when it’s not just to
get more money. On the flip side, there are also pure, truly natural foods that are sold without the labels and high price tags that are usually
associated with organic foods; it’s just that the farmers who grow and sell them can’t afford certification as organic farmers.
To be absolutely sure your produce is pure, grow it yourself or forage it in the wild. Planting trees, growing a garden, and especially growing
sprouts are all excellent ways to obtain food. Foraged foods are ideal since nature grew them on its own. Participating in local herb walks and
interviewing docents can provide a solid education about the habitats and seasonal availability of local foods.
Farmers’ markets are usually the next best source of fresh produce. They’re also a great place to learn about local produce that’s available for
foraging. In fact, many farmers’ markets have a side selection of foods that grow wild in the area; look here for information and inspiration. Farmers
also sell directly from their farms, so check online for local resources and stop at local farm stands. What the farmers don’t sell themselves will go to
the shelf of a local store or co-op; ask around and final local markets that buy produce directly from local farms.
For exotic and hard-to-find items, check Asian or Latin American markets, as they usually carry a wide range of tropical produce and special
items. There are also some companies that mail order exotic foods and fresh product directly from farms, so no matter where you live, you should
be able to find a nice array of produce.

Herbs

Herbs are the greens and flowers of annually blooming plants commonly used for seasoning and medicine. They are used both fresh and dried.

BASIL: A sweet, broad-leafed aromatic herb that grows rapidly. Some varieties are purple, French, Thai, and lemon basil. Basil is commonly used
in Italian and Thai cooking.

CILANTRO: A flat-leafed herb widely used in Latin American and Southeast Asian cooking. Sometimes called Mexican parsley, fresh coriander, or
Chinese parsley. This plant’s seeds are known as coriander.

DILL: A soft, wispy, refreshing herb.

FENNEL: A wispy herb similar in appearance to dill, with a slightly sweet licorice taste and smell.

LAMB’S QUARTER: An herb commonly found throughout the northeast and northwest areas of the United States.

LEMONGRASS: A long, hearty, sharp-edged green grass with a lemonlike scent.

LOVAGE: A sweet, beautiful flowering herb with a strong scent.

MALVA: A slightly bitter, richly green herb.

MARJORAM: A pungent and aromatic herb.

MINT: A refreshing and cool herb that’s available in many varieties and grows almost anywhere.

Apple mint: A sweet mint with a slightly apple taste and round leaves.

Chocolate mint: A superbly rich mint with tiny, dark leaves.

Lemon mint: A mild mint with a distinct lemon aroma.

Peppermint: A strong, darkly colored mint with smooth, long leaves.

Pineapple mint: A mild, sweet-tasting mint with a hint of pineapple.

Spearmint: A light-colored, mild, cooling mint with pointed leaves.

OREGANO: A somewhat sharp-flavored herb available in broad-leafed or creeping forms and often used in Italian recipes.

PARSLEY: A clean-tasting, refreshing herb, high in vitamin C, that’s available in curly and flat-leaf types.

PEPPERGRASS: A thin grass with a mildly spicy pepper flavor.

PURSLANE: A round-leafed herb that is quite nice in salads.

ROSEMARY: A piney, minty herb resembling evergreen needles.

SAGE: A robust, pungent, aromatic herb with long, whitish, fuzzy leaves.

SHEEP SORREL: An herb with a tangy flavor and high in vitamin C and potassium.

SOURGRASS: A wild type of sorrel with yellow flowers, a lemony flavor, and a slight bite.

TARRAGON: A tart, mild herb that tastes of anise.

THYME: An earthy-flavored herb that comes in more than forty varieties.