Marjoram Stem Smudge Bundles
A clever zero-waste way to use marjoram stems. Perfect for smoking meats or lighting BBQs.
Marjoram-Garlic-Mushroom Topping
A punchy, herby topping made with dried mushrooms, tomato flakes, and fresh marjoram. Preserved in olive oil, it lasts for months.
Honey Infused Marjoram
This simple honey infusion captures marjoram’s calming properties in a spoonful of sweetness. Ideal for teas or a soothing nightcap.
The best way to dry marjoram
A traditional and practical method for drying marjoram using elastic bands and a dark pantry. No washing required if your herbs are clean.
Digestive tonic: Marjoram Infused Vinegar
Learn how to make marjoram infused vinegar two ways—from floral and mild to a digestive powerhouse. Easy, long-lasting, and packed with herbal goodness.
How to Boil Beets for Salads, Soups, and Preserving
A simple and effective method for boiling beets to bring out their natural flavor while preserving nutrients. Ideal for meal prep or storing.
How to Steam Beets for Salads, Soups, and Preserving
A clean, efficient method for steaming diced beets to preserve nutrients and color. Ideal for meal prep, salads, soups, or preserving.
How to Roast Beets for Maximum Flavor and Color
Discover the best method to roast beets with their skin on for the most vibrant, flavorful, and sweet result. Easy step-by-step recipe.
How to Make Fermented Beets for Gut Health and Flavor
A tangy, vibrant, and gut-healthy way to preserve beets through fermentation. Full step-by-step guide for probiotic-packed beet slices.
Roasted Carrot, Beetroot Salad with Fermented Beets and Chive Cream
This roasted beetroot and carrot salad features a creamy chive dip and fermented beets for a tangy probiotic twist.
