native american herbs for cooking

Using Herbs And Plants For Medical Use Is Nothing New Native Americans

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I grew up in the Midwest where Native American foods were sold at events, festivals, restaurants, and street stands: bison burgers, frybread tacos, local greens, and vegetables. As an adult, my family and I planned a visit to the Smithsonian National Museum of the American Indian in Washington, D.C., including the museum's Mitsitam Cafe. I was able to communicate with the museum staff and other Native American food experts to learn more about Native American foods and their history. The museum referred me to additional sources including Sean Sherman, author ofThe Indigenous Sioux Chefcookbook.

With a food focus, I went to the Smithsonian National Museum of the American Indian Mitsitam Café website, which states they "feature indigenous food from the Western Hemisphere. Each menu reflects the food and cooking techniques from the region featured. Menus are changed with each season to reflect the bounties of that area."

Through the site, I also learned there are five main Native American regions in the Western Hemisphere: Northern Woodlands, Mesoamerica, South America, Northwest Coast, and where I grew up, the Great Plains.

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Menu options at the MitsitamCafé include familiar favorites with Native American ingredients from each of the regions: a maple-brined turkey accompanied by chilled corn and heirloom tomatoes, or roasted kohlrabi with a green apple cider reduction. A wild rice and watercress salad and strawberry rhubarb pudding complete meal options. My Great Plains favorite, frybread tacos and bison burgers, are also on the seasonal menus, all with a side of chef interaction.

The Smithsonian team referred me to information about their Food History Weekend with a demo by Chef Nico Albert, chef, caterer, and student of Traditional Indigenous Cuisines, sharing a "healthy, simple modern recipe inspired by ingredients indigenous to both the Southeastern homelands and Oklahoma reservations of my people, the Cherokee."

Culinary herbs are edible parts of certain plants used in recipes to add aromatic flavor. Many can be used fresh from the garden during the growing season or dried for use during cooler months. Here are25 excellent culinary herbs to add to your chef’s herb garden.

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Basil is one of the most celebrated culinary herbs and is perhaps the most popular annual herb in the kitchen garden. Best when freshly picked, basil is a mainstay in home gardens, market gardens, and chef’s gardens alike. Fresh basil and heirloom tomato salad is among the most highly-anticipated garden-to-table meals of the growing season. This herb is also a key ingredient in dried herb blends like Italian seasoning.

Basil thrives in warm, sunny conditions. Plant seeds or propagate a couple of shoots every few weeks to ensure a continuous harvest. You can even grow it indoors, and it’s perfect in a little pot on the patio.

Oregano is a perennial herb that is foundational to European cooking. It isdelicious both fresh from the garden and driedfor later use. Oregano is a key ingredient in the classicHerbes de Provenceblend of French herbs (along with savory, marjoram, rosemary, and thyme). Oregano is also a star herb in Italian seasoning mixes and classic pasta dishes like spaghetti. Here are sometypes of oreganoyou can grow in a culinary herb garden:

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