Herbs and Spices (II) | Food As Medicine

Welcome to Herbs and Spices (II), from the Food As Medicine program

This class is part two (2/2) of a detailed review of 50 different herbs and spices commonly used in cuisines all over the world. These classes also discuss the use of masalas, rubs and marinades, and how to blend herbs and spices together. Herbs and spices reviewed in this class include:

• Gotu kola (brahmi, ji xue cao)
• Hemp seed (bhang bij, huo ma ren)
• Holy Basil leaf (tulsi)
• Juniper fruit
• Lavender flower
• Lemon balm leaf
• Lily bulb (bai he)
• Long Pepper fruit (pippali, pipal)
• Mint leaf
• Nettle leaf
• Nutmeg fruit (jaiphal)
• Orange peel
• Oregano leaf
• Peony root (bai shao)
• Pink salt
• Polygonum root (he shou wu)
• Poria fungus (fu ling)
• Prickly Ash berry (tejphal, hua jiao)
• Rehmannia root, cured (shu di huang)
• Rose blossom (gulab, mei gui ha)
• Rosemary leaf
• Sage leaf
• Sage leaf
• Sea salt
• Seaweed
• Slippery Elm
• Solomon’s seal root (yu zhu)
• Tamarind fruit
• Tarragon leaf
• Thyme leaf
• Turmeric rhizome (haldi, jiang huang)
• Wild Celery seed (ajwain)

To access the lesson, click on the circle next to the lesson name. This will take you to the lesson page, which contains the video for this class. If you click on the “Materials” tab next to “Lesson”, you will find a PDF of the lesson, and an audio recording. Once you have reviewed the lesson and are ready, please challenge the quiz. Upon the successful completion of this class, you will be issued a certificate of completion equal to 4 hours of continuing education credits.

Please begin whenever you are ready, and should you encounter any difficulty, please send an email to study@dogwoodbotanical.com.