Cooking with herbs: 3 spring recipes

Lemon, scallions, dandelion greens, spicesWe believe our kitchens are our sanctuaries--a place where we find nourishment, creativity, and healing. For many of us, the kitchen is also home to our herbal apothecaries, which in itself allows the lines between our food and our herbal medicine to blur, and where they truly are one. The practice of cooking is one of the best forms of self-love, and also a place for healthier communities. Few things come close to the feeling of a lovingly prepared nutritious meal, while enjoyed in the company of loved ones.

With spring just around the corner, we anxiously await the abundance of fresh local food to be the primary staple on our tables. We look forward to lighter and brighter meals, as we leave the hearty filling foods of winter behind, and we find new ways to incorporate herbs and spices into our meals to make them more medicinal. There are simple steps you can take--like adding dandelion greens to a salad or using reishi and astragalus in spring soup broths and dressings. Adding powdered herbs to baked goods is a fun way to make them more medicinal, or simply using fresh lemon juice and raw garlic in a meal. These practices are medicinal, and the more you do them- the more you become comfortable with adding herbs to your dishes thus enhancing the quality of your food.


Here are a few staple recipes we have been enjoying this spring:  

Dandelion green dressing

Herbal Green Dressing

Bright, fresh and healing--this dressing is a favorite for spring with the use of fresh dandelions.

Use on salads, grains, or as a dip for vegetables and chips. 


  • ¼ cup tahini
  • Juice of 1 lemon
  • 4 cloves of garlic
  • 1 tsp himalayan pink salt, or sea salt
  • 2 tbsp apple cider vinegar
  • 2 tbsp nutritional yeast
  • ¼ cup olive oil
  • ½ bunch of scallions
  • 1 small bunch of parsley
  • 1 handful of fresh dandelion greens
  • ½ cup spring water
  • Splash of maple syrup


Combine everything in a high-powered blender or food processor, and blend until combined and creamy! Store in the fridge and use within 2 days.

Turmeric dip

Turmeric Dip

A traditional dip recipe with an herbal twist.


  • 1.5 cup tahini
  • 1 can chickpeas, or white beans
  • ¼ cup olive oil
  • Juice of 1 lemon
  • 3 cloves garlic
  • 1 tsp turmeric, or 1-inch fresh turmeric
  • ½ tsp sea salt

Turmeric dip ingredients


Combine everything into a food processor or blender and blend until creamy. Enjoy on sandwiches, or with crackers and veggies as a dip. Use within 2 days.

A mix of herbs and spices to enhance any dish - soups, grains, salads, eggs.

Herbal sprinkle

Herbal spice mix


  • 2 tbsp nutritional yeast
  • 1 tbls sumac powder - or hibiscus would work if you don't have sumac
  • 1 tsp salt - himalayan or sea salt
  • 1 tbsp kelp powder
  • 3 tbsp hemp seeds
  • 1.5 tbsp reishi powder


Mix the ingredients well and then use on salads, rice or grain dishes, dips, etc. Keep in a sealed container and use within 3 months.  

We hope you find a little creativity in your kitchen this spring, and that the magic of these healing herbs find their way into your life!


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