Parsley, Sage, Rosemary, &Thyme, but mostly Rosemary

For the last two years, I’ve been needing rosemary. I’m not sure if I’m missing some organic compound in this ancient plant or if I just discovered its delicious uses. All I know is that I grow it inside during the winter and outside in the summer because I use it just about every day.herbs


For centuries, rosemary has been used for memory, as an antioxidant and it’s considered anti-bacterial.  It is easy to grow, pretty hardy, and can be used for so many things. Let’s start in the kitchen. I put a whole sprig in soups. Stuff a large sprig into a chicken before you bake it. Dip a spring into some BBQ sauce and then use it to baste anything on the grill. Chop some leaves and knead them into bread or pizza crust dough. Use a drop of rosemary oil in your hummus.

Around the house: When I bring the rosemary plant inside during the winter, I put a small one in the bathroom. Clears up any odors. Put some rosemary oil into a spray bottle with lavender, two tablespoons of Witch Hazel and fill with water for a room spray.

Rosemary Scalp Treatment

For your skin: Use this scalp treatment recipe we tried on abc27’s Good Day PA.
1/2 cup coconut oil
1 teaspoon honey
10 drops Rosemary oil
10 drops Melaleuca oil
10 drops Lavender oil
5 drops Cedarwood Oil
Massage into your scalp and let sit for about 20 minutes. Wash out with a nourishing shampoo.


Parsley is in every single Pappy Joe meatball. It’s not just a garnish! Use this in all of your soups. Chop it up into your veggie, chicken and tuna salads. It’s full of anti-oxidant-rich nutrients, Vitamin C, Vitamin A and Vitamin K. Add some to your hummus or brew for tea. Yes, tea. Parsley is fragile, so be sure to store in a glass of water and use within a day or so. It’s delish added to just about any dish-just be sure to add it close to the end. If cooked too long it loses its flavor and potency.


Sage is another one I’ve been needing since I turned 40. It’s considered a natural antiseptic and a natural preservative. That’s one of the reasons it’s so good with food. Sage is considered to be anti-inflammatory and cooling. I clip big pieces from my yard and put them in my pillow case during the summer on hot nights. An octogenarian farmer I know puts leaves under his hat in the summer to stay cool! If those are extreme uses for you, try these instead: chop some fresh or use a teaspoon dried sage in your eggs, on a baked potato or in your next meat marinade.


Thyme is a regular in Italian kitchens. I always put fresh thyme in my sauce. It’s considered a natural digestive aid which may help us break down fatty foods. Add thyme to foods early in their cooking to get the full flavor out of this herb. Add a whole sprig to soup, chicken or on top of fish when cooking. Combine with rosemary, oregano and sage with a 1/2 cup of olive oil, quarter cup red vinegar, and 1 tablespoon honey for a meat marinade.