Sure, they may just look like little dried, brittle leaves. But they convert a skillet or dutch oven full of random food into a flavorful meal.

And they're so simple to grow, harvest, dry, and use in so many ways. Heck, you can even grow them inside, all winter long.

I’m going to give you some practical ways to use these amazing anioxidant-ladden leaves of goodness in your everyday meals.

In case you haven’t guessed it, this episode is all about herbs.

I break down the 4 herbs I would never be without and the numerous ways I love using them. 

We discuss how to grow, harvest, and preserve and store herbs all year long and my favorite way to actually add them to my food (straight out of a mason jar, with a flip lid, and crushed, via my palms, into my food).

Find my mason jar lids (I buy them in 4 packs to save lots of money) and my dehydrator, as well as all my favorite kitchen things right here: soulyrested.com/kitchen

For lots of FREE kombucha recipes and information: soulyrested.com/kombucha

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Find my book, Sweet Maple, all about delicious real food, here: https://amzn.to/2OiAqWI (on Amazon) or here: https://bookshop.org/a/5810/9781493037773 (that link supports small businesses)