From Health to Flavor

Herbs are incredibly versatile. Used raw, dried, infused or cooked, these natural elements add flavor that we love and offer health benefits that we need. Blackberry Mountain Holistic Health Specialist Jill Beasley and Three Sisters Executive Chef Josh Feathers utilize the same ingredients in beautifully different ways.

Dr. Jill Beasley
Holistic Health Specialist

Cardamom – aids digestion, dispels gas, eases bloating and relieves spasms

Cinnamon – anti-inflammatory, antioxidant and antimicrobial properties; promotes healthy blood circulation and overall heart health

Ginger –aids digestion and relieves gas, pain and bloating; prevents and treats nausea; anti-inflammatory

Hibiscus – antioxidant rich and supports the body’s own production of antioxidants; supports heart health

Nettles –rich in calcium, magnesium, potassium, iron, silica and chlorophyll; improves overall vitality and nutrition and decreases seasonal allergy symptoms

Rosemary –improves memory recall speed and wakes up the senses

Peppermint – improves alertness and memory, including recall and reaction time; reduces nausea

Josh Feathers
Executive Chef of Three Sisters
at Blackberry Mountain

Cardamom – It’s a very forward spice and should be used sparingly. It can be both savory or sweet and pairs well with citrus, anise, vanilla and a variety of spice blends.

Cinnamon – This is included in a number of Middle Eastern blends, but it’s little known that the leaf of the cinnamon tree can be dried and used for an interesting kick. I use both the bark and leaf to infuse into an oil that is used to confit sweet potatoes for added spiciness.

Ginger – I use fresh ginger in a number of salads and sauces. It adds a distinctive pop of flavor.

Hibiscus – It adds a floral, cranberry flavor that I like to use in broths and sauces.

Nettles – It’s great to use as a cooked green, similar to spinach, and to make a great pesto.

Rosemary – Use with poultry and red meats – chop fresh and add with garlic or shallots, then rub on the meat. It’s also great to add to sauces and soups to infuse the flavor. Make sure to use sparingly since it can quickly become a very strong flavor.

Peppermint – I don’t use this often in my cooking, but it’s great for freshening a dessert or cocktail. And, of course, there’s always peppermint tea.