Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xNhVOrHWVGaZGHuzZe77SYA.html&si=F3G4KJIm3BS_FimF And leave a comment in the video for PBS to see :)
Thank you so so much for including me in this episode Beryl, you did a better job with those zhingyalov’hats than I do! ❤ Edit: you are all so sweet in your replies, my grandma is going to cry when she hears what you all have said
Hearing you talk about what this dish means to you and your family, and how the place that birthed it doesn't even exist anymore made my heart so heavy ❤
I definitely cried when you spoke about making food and feeling deeply connected. The hardships of Armenian culture being wrapped with a profoundly simple hand of love in the folds of bread over the generations is beautiful, strong, and proud.
So grateful to be part of this episode and share about Estonia and our connectedness with nature that is also such a big part of our food culture :) You are all very welcomed to visit! Always inspired by you and everyone all around the world that are part of this community - thank you so much for making it possible 💚
I visited many countries but Estonia was the country that surprised me the most 💕, I try to go back ever since, but sadly it’s not as connected in flights or trains to the rest of Europe, so it will stay a secret getaway from time to time.
It would be very interesting to see an episode of “struggle foods”; historical foods that got countries through difficult times. It would not only be informative and educational, but also a big inspiration. Thank you Beryl for what you do; sharing recipes from all around the world and give people space to speak and get seen. Ciao from Switzerland and Italy ❤️
I love how these videos have created a little community of people interested in different cultures and their cuisines :) I’ve already found a few staples to my diet from your videos! The little stories that go along with them make it a wholesome and inspiring experience every time. Can’t thank you enough Beryl! ❤️
Yeah I was thinking the same that the Polish dish is definitely eaten in Sweden too, so you can tell it's from Eastern or Northern (and possibly central) Europe, not only Eastern. :)
Ok, maybe I got tears in my eyes from listening to Sven's description of a estonian forest and their relationship with the season, the resources that nature provide...so beautiful!
OMG!! The first dill soup is like the basic Finnish Salmon soup without the salmon. If you cook that soup with fish stock and add white pepper and small cubes of raw salmon at the end of the cooking, before the cream (add a lot more than couple of spoonful, like a cup of it), you'll get salmon soup.
Avi’s story was so profound. I honestly teared up. I had a friend growing up who was half Armenian, and I knew her dad’s family’s story of coming to the US to escape the conflicts there, and the pride she had in her family’s food and culture.
I'm a K-6 music teacher, and I often am flabbergasted by the weird things my students think are hilarious.... and then I remember things like Charlie the Unicorn and the other things I thought were hilarious when I was their age and then I feel better about the world.
My Armenian friend bakes that bread and I love it!!! She also adds dill to the herb stuffing. This bread and also her nut stuffed bread are my favorites. I’ve made the rice and lamb meat, dried fruits and nuts stuffed pumpkin Armenian dish and it was a great hit with my friends. The presentation was impressive. More Armenian dishes please!
Thank you Beryl for just being you. For sharing other cultures, your love of food and your amazing real personality that shines through. Your videos help me on hard days. Your are like a friend I've never met. Thank you.
Yessss I literally love watching beryl's videos so much . The wholesomeness, love of cooking and just embracing new cultures is a combination you can't beat !!
As a chef here in Sweden. Seeing ramson is one of the best times of the year when we get them sprung. That is literally like the sign of spring has begun and summer is near.
One of my go-to summer recipes that include Thyme is grilled peaches with honey-thyme-mascarpone topping. It's absolutely delicious, and the Thyme is not optional at all, as it adds a different dimension than just "sweet" to the dish.
I am not an herby gal, just because I never quite know how to use fresh herbs . This collection of recipes might change me. The people who shared their recipes and stories today… probably my favorite group . Bravo
Persians definitely know how to make good use of herbs in stews and other dishes (e.g. sabzi polo, kookoo sabzi, etc etc). Fresh herbs like parsley and basil are also served alongside Persian dishes. One dish that isn't usually considered an herb dish (I think) is tabbouli. Thats a Middle Eastern salad with parsley as the star ingredient. One of my faves! Would love to see mint leaves in an herb dish featured on this channel!
I never knew that ramson was called that! I'm Chinese, living in the UK since birth ive always eaten Chinese food at home. We call ramson 韭菜 (jîu cài) and always go picking it with my parents in the spring, as it grows near little streams near out house. I always thought it was called wild garlic/ chives and didnt know it had another english name. We normally use it in dumplinga or stir fry it with eggs or meat and it's one of my favourite vegetables!
In the US, wild garlic and wild chives are different plant entirely (we have multiples of both, and a couple species are even invasive here). Ramps is what we call Ramson here.
A HERB episode!!!! I could have an entire series on herbs and it still wouldn't be enough. So underrated as 'something you add a bit of' rather than the killer ingredient that makes the recipe. I love herb heavy dishes. Such beneficial adaptogens, immune support and so much more. MORE HERB EPISODES PLEASE!!
Wow what a cool episode to watch! I am currently sat in my flat in Tallinn, Estonia and was so surprised to see an Estonian dish appear on my screen! Brilliant! I am living in Tallinn for studies away from London (home) and have been so intrigued by this unique country, so it is lovely to see you share the same appreciation for Estonia!
Hello from Germany! We also make this kind of pesto. It freezes well, so I can use it for longer than just springtime. Tastes great with asparagus and other veggies. Or just on toasted brown bread. Or on pasta …. 😊
Dill is also my favourite! I try to add it to anything and everything. Mashed potatoes? Add dill. Pasta? Add dill. Scrambled eggs? Add dill. It just goes with almost everything.
It's my favorite herb too! I add it everything from egg salad, tuna salad, chicken salad, or potato salad to baked chicken, mashed potatoes, scrambled eggs, various steamed or roasted vegetables, almost anything I can think of.
So proud to see you including the Estonian karulaugupesto! It's also very common to use it to make herb butter - you simply cut it into small pieces and mix it into soft butter. I then put it back in the fridge to use later.. and make sure all utensils used are licked clean. It's lovely on its own on toast or on boiled potatoes. It's awesome.
Any kind of dish with ramsons in it (including pesto and herb butter) is also very typical for Germany since there is lots of ramsons growing in the forest here as well
For kuku Sabzi sandwich, use flat bread or soft roll and add thinly sliced red onion. And try it with ketchup, hot sauce, garlic sauce or even HP sauce 👌🏼👌🏼👌🏼👌🏼
I think my Polish heritage comes to play when I make creamy soups. I love dill and it goes in all of them. I also put dill on top of my fried eggs, which was a game changer. The bright, slightly tart flavor just does it for me.
I'm so so happy you made jingalov hats!!! My favorite from Artsakh! I ate this in the spring when I lived in Armenia and after a long dark winter of cabbage and beets, the bitter herbs of spring were heavenly!
This is one of my favorite episodes! The Zhingyalov'hats came out GREAT the first time thanks to the dough's pliability and your folding instructions. I don't know why they didn't stick to the pan but they didn't! Love to Avi for sharing. Love to you, Beryl, for all the joy, multicultural content, and yums. Fingers crossed Avi can come back. I'm going to try the Polish soup next.
I love Karulaugupesto (or Bärlauchpesto as we call it in swiss german). We usually make a family event out of it when it's Bärlauch-season (other than pesto we also often make gnocchi or ravioli with it). Personally I love adding some lemon juice and peel to the pesto for that extra kick of freshnes.
Ich bin keine Deutsche, habe aber von der Soße gehört und diese selbst auch einige Male zubereitet. Aber vielleicht zählt das nicht, denn ich interessiere mich für Kräuter, koche sehr gerne und lerne gerne über unterschiedliche Küchen der Welt, bin einige Male in Deutschland gewesen und habe Deutsch studiert, also bin eher kein durchschnittlicher Ausländer, der niemals von der Grie Soß gehört hat. Übrigens, die TH-camr aus meinem Land, die Videos zum Thema Kräuter / Wildpflanzen machen, erwähnen diese Soße auch, sogar mit dem Rezept, Hintergrund / Bedeutung (Heilwirkung, Anzahl der Kräuter, Variationen usw.) etc., das mag aber daran liegen, dass wir an Deutschland grenzen. Dasselbe kann ich auch von der Gründonnerstags- bzw. 9-Kräuter-Suppe sagen. Wir haben diese Tradition nicht, aber unsere TH-camr erzählen davon viel und informieren, dass es um Deutschland geht. Ich schaue mir übrigens diese TH-camr nicht mal (da ich meistens YT in Deutsch oder Englisch gucke), weiß davon von meiner Familie. Und wir leben ziemlich weit von der deutschen Grenze, meine Familie ist an die deutsche Kultur etc. an sich nicht besonders interessiert, also es wurzelt nicht in unmittelbarer Nähe zu Deutschland, wir wohnen nicht nah genug, um spontan einen Ausflug nach Deutschland planen oder so.
If you make cookies, use as cold a butter as you can (that's not frozen). It makes it stick less. You can also put the dough back into the fridge before you roll them out
I always enjoy you! I make a flat bread with chopped rosemary, thyme, red onion that is delish. And because of my work with Afghan refugees, I have discovered Bolani. Bolani is a stuffed flat bread that is to die for.. basically it's mashed potatoes with lots of garlic and herbs in it smeared inside the flat bread dough (think pizza dough but better). The dough is turned over in half and then baked. So, so satisfying!
I tried the Zhingyalov hats... made it like an Indian Paratha with wheat flour . It was an absolute hit at home and a fun way of getting different unusual greens. I put Shard/fenugreek leaves, chives , green onions and tons of parsley. added green chillies & ginger for flavour. yumm !!! thanx Arvi and Beryl.
In the Netherlands we commonly eat nettle soup (from the young stinging nettles). I never really realized stinging nettles are herbacious, but they make for a delicious soup, and an equally delicious tea. We forage them, and nettles are very nutricious.
@@slapperorange Don't tell me you've never been to a supermarket. If it's a bit reasonable one they will have nettle cheese, just like cumin cheese, 'nagel' cheese, smoked cheese, and so on.
Hey Avi! (I hope I spelled that right). I’m from the Schenectady area! So fun to see someone local featured in Beryl’s channel! Your recipe looks DELICIOUS too!
The Armenian person, they had the most wonderful moving story and the most wonderful herb usage & recipè. Want to thank them for their contribution to this wonderful vlog. I am a watercress fanatic - so I can get my fix of healthy greens. I find bread recipes around the region of Armenia & surrounding countries - are the best makers of bread from around the world. One wonderful vlog Beryl - thank you for posting & sharing.
@avibarr2751 - I was really moved to hear your passion for your ancestors & country of your origin. My favourite food ever is from the countries around the area you are proud of. My life would be so empty without batilgian, hope I haven't insulted you by using an Armenian word! Aubergines (word used here in England) - are my favourite food - I eat them more than twice a week. You take care & your reply was so considerate & kind.
Thyme recipes, 1. Thyme butter for pierogies, pasta etc 2. Use thyme with fish poached in wine 3. Thyme butter garlic roasted carrots (or any other roasted veg) 4. Shallots and thyme in gravy 5. Lemon thyme sorbet 6. Thyme honey butter on focaccia 7. Olive oil cake with thyme (my original recipe was for rosemary) 8. Squash with Leekes ham (prosciutto) and Thyme 9. Honey and Thyme custard 10. Mashed Potatoes with caulflower Butter (brown) and thyme 11. Lamb with Honey thyme 12. Lemon Thyme Vinegar Hope those are enough ideas...Hugs Jim
I baked something similar to Kuku Sabzi in Muffin-Forms in the oven. You have tiny Omlettes afterward you can eat warm or cold and take with you to work together with bread or salad :)
Thank you Beryl for representing our Armenian food❤ Zhengyalov Hac is my childhood food and when I eat it, I always remember my grandma... So many warm memories come to my mind, it makes me remember my homeland, but unfortunately it is not possible to go there anymore...
Lovely video! Karulauk is under protection in Estonia and there are restrictions where you can go pick it. When you get it from it's natural habitat in the forest, you are forbidden to sell it. But it grows well in the gardens and Estonians love it! 😃
Went to a place called Zhengyalov Hatz when on a road trip past LA and only had time for one meal... Best decision in that trip, perhaps. The flavor was mind-blowing. Seeing this dish show up really didn't disappoint with the title.
Been to Tallin and loved it so much! ❤And I remember Estonian people being so nice and kind! 😊 Do yourselves a favor and go visit that beautiful country! ❤ On a totally different note, in Florence (Italy) they make this sweet little bread with raisins and rosemary which is called PAN DI RAMERINO... You should look it up and try to make it! You'll thank me later! 😉
@Beryl, I'm from Iran, Shiraz. I think you should definily try a specific type of stew (آش دوغ). Even in Iran not many people know how to cook it in the right way and with the right ingredients. Northwestern and western Iranians (my mom included) know it best. Also another specific stew which is local to Shiraz is (آش سبزی), an herbal stew like the ones you like. These two specifically the first are eaten on their own without any rice or bread. Make sure to get the right recipe as many Iranians dont know how to cook it in the right way for the best taste
oo estonia represent. I'm from there. I love karulauk aka ramps. you can do just bread & butter & a couple of leaves on top ..or sour cream & salt & lemon + chopped up ramps for a side salad
As soon as I saw it was an herbs episode, I knew there had to be an Iranian recipe. I would have guessed Ghormeh Sabzi, which is the official dish of Iran. Either way, I’m happy to see Iran represented! Nooshe joon
These all looked fantastic. I'm so curious about each and every one of them. Thank you, as always, for your hard work and generosity. Regarding the cookies recipe - almost all cookie recipes start out with "Cream the butter and sugar together till lighter in color and creamy." This means mixing (with a wooden spoon) the butter and sugar until you've got the texture of cream. In other words, you want the sugar crystals to combine with the butter, dissolving away, and this is done with mechanical force (as opposed to heating the ingredients). You don't want to use your hands because now you're introducing heat. You want the sugar crystals to dissolve using mechanical force but not either ingredient to dissolve due to the introduction of heat. When you use your hand-mixer, put the beaters perpendicular to the base of the bowl, not angled. Simply keep your beaters perpendicular to the countertop/base of the bowl and as the beaters spin, the food will be flung around inside the bowl, instead of being able to escape. And use a wooden spoon because wooden spoons are able to "mash" the sugar crystals, making that cream texture you're going for. Incidentally, you'll know your sugar-butter mixture is done when the mixture lightens in color and you cannot feel any crystals as you press the spoon against the bowl (or a dab of the mix between your finger and thumb); the graininess will be gone, as the crystals are now dissolved. I highly recommend the TH-camr @BenjaminTheBaker. His shorts are so good at teaching all the ins and outs of what makes a crispy cookie versus a chewy cookie, or why cookies spread versus don't spread while baking, or how to get the perfect cream puff dough, or how to get a cheesecake without the annoying split on top, on and on with all things baking. I've learned oodles and oodles from him; he's such a good teacher. I know this is long! Your sweatshirt did, however, say to "read more books." 🤣
Love that you featured Iranian kuku sabzi! If you liked that, you should try, ghorme sabzi! It’s a wonderfully delicious herb stew with dried limes and beans that can be made with meat or vegan.
This is not only my favorite cooking channel but my favorite TH-cam channel as well. I get so happy whenever I see a new episode, getting to know so many different cultures and dishes it's amazing. This episode made me want to try cooking with more herbs which is not something we do in central America
Oooh, Beryl, you're gonna love the Frankfurter Grüne Soße/Frankfurt Green Sauce. It's made traditionally with seven different herbs finely chopped or blitzed into a yoghurt based sauce, served cold over hot peeled firmly cooking potatoes, alongside hardboiled eggs, sliced in half. The seven herbs in German are Pimpinelle, Petersilie, Kresse, Schnittlauch, Borretsch, Sauerampfer, and Kerbel. Unfortunately my cooking vocabulary sucks, so I will have to rely on google translate for several of those herbs. Pimpinelle = burnet or garden burnet, Petersilie = parsley Kresse = cress Schnittlauch = chives Borretsch = borage Sauerampfer = Sorel Kerbel = chervil I hope these are correct. Maybe you can find a proficient German speaker and chef to verify those translations. Of each those herbs you will need 50 grams each, which is quite a lot. But it's not absolutely necessary to be exact. Blitz them together with 250 grams of a firm natural yoghurt plus 250 grams of sour cream, plus a tablespoon of mustard, plus pepper and salt to taste. Hardboil 4-6 eggs, depending on size and taste. Peel and chop 2-3 eggs and carefully mix them into the sauce. Serve the others sliced in half as a side. The sauce is NOT cooked or served warm. Best served with firmly cooking potatoes, peeled, hot. Mush on the plate as desired. Salt and pepper to taste at the table. Deviating from the traditional recipe my family loved a good sprinkle of mixed caramelized onions and baccon cubes as a garnish on top. The baccon should be crunchy, the onions slightly jammy-brown. Enjoy.
What impresses me about so much of south east asia cooking, is that instead of teaspoons of herbs, they use handfuls. In Vietnam I once had a wonderful clam dish of clams in a clear dill broth.
"Grüne Sauße" is from Germany/Frankfurt with a specific Varieté od herbs served as a sauce with potatoes. Poland has a sorrel soup. So astoundind to me that someone as food versed as Beryl never had yet wild garlic. It even grew in the Yard of my flat this year. I randomly found it there and had a bliss harvesting it so close by.
And then Hungary has a sorrel ragout (a thicker variety of soup), which is traditionally eaten with boiled or mashed potatoes, hard boiled eggs and bacon.
To be honest dill soup is pretty popular in Poland and it is consider to be also "polish" dish. But to be honest I don't think that geography is so important. It's just good soup :).
I know this is a dated show, but it hit home to me. I'm polish Mexican. I live in Az. Unfortunately, have next to know knowledge or food connection to my polish heritage. This episode warmed my heart. All my family lives on the east coast, and I have such high hopes to get to my east coast extended polish family before my time ends on this planet. Please know tour featured polish dishes make my heart sing. ❤❤❤
Omg Zhingyalov’hats! My hometown Glendale, CA is home to the largest Armenian population outside of Armenia! If you're ever in LA, visit Zhengyalov Hatz, which specializes in this flatbread!
Delighted to be here for your first Estonian inclusion - and what a great choice! As a väliseestlane here in Canada, I can testify that we are still forest people wherever we land. Ramp pesto is a spring tradition for me here - what a thrill to learn that my people are doing this in the old country, too. 🇪🇪 Represent!
Ramps or ramson are a different species in North America and than in Europe! Europe has _Allium ursinum_ , while ramps in North America is _A. tricoccum_ . As far as I know, they're culinarily interchangeable (I've never had either, but I've been aware of them for years), but the North American species was long used for both food and medicine by Indigenous Americans, and - trivia for you - it's also the namesake of the city of Chicago, through a French rendering of the Miami-Illinois word for the plant.
Maybe you can do an episode about different fried breads from around the world. lots of countries have different versions of it and also have it with different fillings. in Southern Africa (South Africa, Botswana &, Namibia for instance) where we are from, it is called by different names, amongst others amagwinya, or vetkoek (fat cake) and is usually had with curried ground beef. But in Tunisia where we currently live, their version is called fricassee, and they have it with potato, boiled egg, salad and tuna. I am sure there are many other amazing versions out there.
When I saw your callout for this, I had high hopes that someone would include what I now know as kuku sabzi. I read about that a while ago in a newspaper article, wanted to make it, and then promptly forgot the name of the dish - all I remembered was that it was made for Nowruz, and that it had a whole lot of herbs in it!
As a person growing up with european/mediterranean cooking I can't concieve how people have difficulty using thyme, I put it in every dish I cook, it with other herbs is the main spice. The best unusual use of it though is with summer fruits (peaches especially), in desserts or in salads with greens, olive oil and cheese.
Hi Beryl. Regarding ramsons (wild garlic, in German „Bärlauch“ or „Bearleek“ directly translated back to english again 😉) we have the same situation here in Germany. In spring, the stuff grows everywhere in large quantities. Even our garden is half full of wild garlic during that time. There’s so much of it that even if we make pesto out of it … we wouldn’t have the space to store it all. So … come over in spring and stock up on wild garlic … completely free. 😀
Pesto from ramson (Bärlauch) has also become an indispensable part of German cuisine since the 90s, but most of us have probably no idea that we share that with Estonia.
Just made the Polish Dill Soup (zupa koperkowa) for dinner and now I'm sat here crying because it's so good and apparently taps into some distant childhood memory I cannot put my finger on. Thank to Zofia, for sharing her recipe. ❤
Ok, so I live in MOntreal and had never heard of Ramps before. I had to look it up and its fascinating. It used to be big part of Quebecois cuisine but the plant is now super rare because of overpicking. Its now considered a vulnerable species and the Government banned the harvesting and selling of ramps in 1995. No wonder Ive never seen or heard of this before :(
Thank you!! I love herbs! I have to use them all the time in my savory cooking! I love how food is the powerful connector to gatherings & to people from around the world. We get to know a culture by its food. Thank you for this, Beryl!! PS. I love using thyme in chicken dishes.
OMG the moment I saw the title, I knew this episode will be my favorite! I LOVE herbs, I grow a lot of herbs too. This summer, when I'll have a lot of herbs in the garden, I know what to do with them! Btw, as a potterhead, my eyes didn't miss your marauder's map kitchen towel!
I put thyme is basically every soup I make. It's my go-to dried herb most of the time. Also, as a fellow salted butter user with a mom who also only ever used salted butter, I stand with you. I always want a bit of saltiness in every dessert and always add an extra pinch when baking.
I watch your channel all the time with my 2 kids and they want me to say that we love the look of the food and we are getting so hungry and jealous lying in bed watching and not eating!
Unusual but accurate way to describe dill: it smells like geranium. Seriously, pruning a geranium bush is like being surrounded by dill pickles! Dill has a floral and grassy smell, and has a more inherent sweet and sour taste than most herbs.
So happy to see another yummy Polish dish on your channel and thinking about my family's versions of these recipes, but even more excited to see an Estonian dish!! I'm going there for the first time in July - might be too late for ramps, but I'm eager to try traditional foods and enjoy the forests :)
Beryl, thanks so much for today's theme. Always a challenge to use herbs in different ways instead of always resorting to the 1-2 recipes conventionally used for a particular herb.
Check out my new show on PBS here! th-cam.com/play/PLQMKh4LBO6xNhVOrHWVGaZGHuzZe77SYA.html&si=F3G4KJIm3BS_FimF And leave a comment in the video for PBS to see :)
Thank you so so much for including me in this episode Beryl, you did a better job with those zhingyalov’hats than I do! ❤
Edit: you are all so sweet in your replies, my grandma is going to cry when she hears what you all have said
Hearing you talk about what this dish means to you and your family, and how the place that birthed it doesn't even exist anymore made my heart so heavy ❤
@@FinchesFables thank you, it means so much to our community that you care
I got all misty eyed when you spoke. Thank you for sharing your story (and recipe) with us.
I definitely cried when you spoke about making food and feeling deeply connected. The hardships of Armenian culture being wrapped with a profoundly simple hand of love in the folds of bread over the generations is beautiful, strong, and proud.
As an Armenian, your words made me so emotional. Thank you for highlighting our beautiful culture and country. ❤
That estonian guy should have his own meditation podcast where he is talking about estonian forests..
That's exactly what I said! haha So calming 😌💚
He is so cute
So grateful to be part of this episode and share about Estonia and our connectedness with nature that is also such a big part of our food culture :) You are all very welcomed to visit!
Always inspired by you and everyone all around the world that are part of this community - thank you so much for making it possible 💚
Estonia is now on my travel destinations list after this episode. Love the way you presented. So well spoken and loved that way you described nature ❤
So in love with how you described your relation to the forest, seriously considering a trip to Estonia ❤
I will be visiting Tallinn and Viljandi in July - can't wait to try all the good local foods! Thank you for sharing!
I visited many countries but Estonia was the country that surprised me the most 💕, I try to go back ever since, but sadly it’s not as connected in flights or trains to the rest of Europe, so it will stay a secret getaway from time to time.
I got emotional listening to your description of such a place with forests all around. Sounded like heaven to me! 😊
Sven Joonatan is probably doing more work than the tourism ministry for Estonia right now!!! Who wants to go to Estonia from his description?? 🙋🏻♀️
Greetings from Candy Mountain! Thanks for the shout-out. I'm definitely going to try making zhingyalov hats this week.
omgg you were my childhood !!!!
Bring Charlie back!!
Candy mountain changed my life 😂
You're here! A celebrity sighting of the best kind:)
It would be very interesting to see an episode of “struggle foods”; historical foods that got countries through difficult times. It would not only be informative and educational, but also a big inspiration.
Thank you Beryl for what you do; sharing recipes from all around the world and give people space to speak and get seen. Ciao from Switzerland and Italy ❤️
I love how these videos have created a little community of people interested in different cultures and their cuisines :) I’ve already found a few staples to my diet from your videos! The little stories that go along with them make it a wholesome and inspiring experience every time. Can’t thank you enough Beryl! ❤️
Same 😍😍we’re all friends over here
Yes and now invite people to youre home how have the same interest. Spread the love and fun
@@BerylShereshewsky You should make a community episode where we share our favorite recipes from your channel ❤
@@BerylShereshewskythank you for bringing us all together.
One little nice corner on the internet :)
I am Armenian born in Iran, love how two dishes I’m very familiar with are featured. ❤️
Scandinavians use plenty of dill as well. I must tell my mom about the “dill is the glitter of the herb world”. She’ll get a kick out of that. 😆
Yeah I was thinking the same that the Polish dish is definitely eaten in Sweden too, so you can tell it's from Eastern or Northern (and possibly central) Europe, not only Eastern. :)
Ok, maybe I got tears in my eyes from listening to Sven's description of a estonian forest and their relationship with the season, the resources that nature provide...so beautiful!
OMG!! The first dill soup is like the basic Finnish Salmon soup without the salmon. If you cook that soup with fish stock and add white pepper and small cubes of raw salmon at the end of the cooking, before the cream (add a lot more than couple of spoonful, like a cup of it), you'll get salmon soup.
I've eaten it in Lapland and it's so delicious, and indeed absolutely full of cream!
Avi’s story was so profound. I honestly teared up. I had a friend growing up who was half Armenian, and I knew her dad’s family’s story of coming to the US to escape the conflicts there, and the pride she had in her family’s food and culture.
❤❤❤
I just made the kuku sabzi! After 10 minutes of chopping herbs, I realized I could just throw it in my food processor and life got so much easier :D
Omg that’s so smart 😭😬
Ahah exactly. For Persian food. Food processor is a must
I'm a K-6 music teacher, and I often am flabbergasted by the weird things my students think are hilarious.... and then I remember things like Charlie the Unicorn and the other things I thought were hilarious when I was their age and then I feel better about the world.
My Armenian friend bakes that bread and I love it!!! She also adds dill to the herb stuffing. This bread and also her nut stuffed bread are my favorites. I’ve made the rice and lamb meat, dried fruits and nuts stuffed pumpkin Armenian dish and it was a great hit with my friends. The presentation was impressive. More Armenian dishes please!
Thank you Beryl for just being you. For sharing other cultures, your love of food and your amazing real personality that shines through. Your videos help me on hard days. Your are like a friend I've never met. Thank you.
Awww 😍😍
U always make me happy and smile! ❤
Yessss I literally love watching beryl's videos so much . The wholesomeness, love of cooking and just embracing new cultures is a combination you can't beat !!
As a chef here in Sweden. Seeing ramson is one of the best times of the year when we get them sprung.
That is literally like the sign of spring has begun and summer is near.
Same in Denmark, which isn't surprising considering the proximity :p
I think we all want to go to Estonia now. ❤
One of my go-to summer recipes that include Thyme is grilled peaches with honey-thyme-mascarpone topping. It's absolutely delicious, and the Thyme is not optional at all, as it adds a different dimension than just "sweet" to the dish.
If you're interested in ramps, Clay, WV, has a ramp festival every spring. Appalachians forage them yearly and they're a celebrated spring food!
I am not an herby gal, just because I never quite know how to use fresh herbs . This collection of recipes might change me. The people who shared their recipes and stories today… probably my favorite group . Bravo
I used to only use cilantro (mex-am) but learning recipes with different herbs has been wonderful ❤
Persians definitely know how to make good use of herbs in stews and other dishes (e.g. sabzi polo, kookoo sabzi, etc etc). Fresh herbs like parsley and basil are also served alongside Persian dishes.
One dish that isn't usually considered an herb dish (I think) is tabbouli. Thats a Middle Eastern salad with parsley as the star ingredient. One of my faves!
Would love to see mint leaves in an herb dish featured on this channel!
I never knew that ramson was called that! I'm Chinese, living in the UK since birth ive always eaten Chinese food at home. We call ramson 韭菜 (jîu cài) and always go picking it with my parents in the spring, as it grows near little streams near out house. I always thought it was called wild garlic/ chives and didnt know it had another english name. We normally use it in dumplinga or stir fry it with eggs or meat and it's one of my favourite vegetables!
In the UK it’s usually called wild garlic or bear’s garlic, ramson is def the US word 😊
In the US, wild garlic and wild chives are different plant entirely (we have multiples of both, and a couple species are even invasive here). Ramps is what we call Ramson here.
A HERB episode!!!! I could have an entire series on herbs and it still wouldn't be enough. So underrated as 'something you add a bit of' rather than the killer ingredient that makes the recipe. I love herb heavy dishes. Such beneficial adaptogens, immune support and so much more. MORE HERB EPISODES PLEASE!!
Wow what a cool episode to watch! I am currently sat in my flat in Tallinn, Estonia and was so surprised to see an Estonian dish appear on my screen! Brilliant!
I am living in Tallinn for studies away from London (home) and have been so intrigued by this unique country, so it is lovely to see you share the same appreciation for Estonia!
Hello from Germany! We also make this kind of pesto. It freezes well, so I can use it for longer than just springtime. Tastes great with asparagus and other veggies. Or just on toasted brown bread. Or on pasta …. 😊
Dill is also my favourite! I try to add it to anything and everything. Mashed potatoes? Add dill. Pasta? Add dill. Scrambled eggs? Add dill. It just goes with almost everything.
Fish, pickles, butter, rye bread, white wine sauce.
It's my favorite herb too! I add it everything from egg salad, tuna salad, chicken salad, or potato salad to baked chicken, mashed potatoes, scrambled eggs, various steamed or roasted vegetables, almost anything I can think of.
You should try Baghli Poli.... a Persian dill rice with chicken dish. So good 👌
@@Enne- It looks amazing, i'll definitely try it! 🥰
So proud to see you including the Estonian karulaugupesto! It's also very common to use it to make herb butter - you simply cut it into small pieces and mix it into soft butter. I then put it back in the fridge to use later.. and make sure all utensils used are licked clean. It's lovely on its own on toast or on boiled potatoes. It's awesome.
Any kind of dish with ramsons in it (including pesto and herb butter) is also very typical for Germany since there is lots of ramsons growing in the forest here as well
I made the Kuku Sabzi and it's so yummy! I make cornmeal pancakes every sunday and added in some thyme like the cookies and they turned out great.
Can we please talk about how nice and sympathetic Sven Jonathan from Estonia is? Such a great charisma. Baryl you are, too. 😀
For kuku Sabzi sandwich, use flat bread or soft roll and add thinly sliced red onion. And try it with ketchup, hot sauce, garlic sauce or even HP sauce 👌🏼👌🏼👌🏼👌🏼
The zhingyalov hats looks like it would taste even better with cheese added to it 😍
Sometimes we like to add some feta, very very good
I think my Polish heritage comes to play when I make creamy soups. I love dill and it goes in all of them. I also put dill on top of my fried eggs, which was a game changer. The bright, slightly tart flavor just does it for me.
I have been waiting more than 2 years to have estonian representation on this channel, thank you! aitäh! 🇪🇪❤️
Woow first episode where I want to make every single recipe! Thank you to all the participants and Beryl
Have a lovely week end
Sabrina 🇫🇷🇬🇧
Welp, Estonia just soared to the top of my travel bucket list.
I'm so so happy you made jingalov hats!!! My favorite from Artsakh! I ate this in the spring when I lived in Armenia and after a long dark winter of cabbage and beets, the bitter herbs of spring were heavenly!
This is one of my favorite episodes! The Zhingyalov'hats came out GREAT the first time thanks to the dough's pliability and your folding instructions. I don't know why they didn't stick to the pan but they didn't! Love to Avi for sharing. Love to you, Beryl, for all the joy, multicultural content, and yums. Fingers crossed Avi can come back. I'm going to try the Polish soup next.
Come to candy Mountain Charlie! Yeah Charlie, candy mountain 😂😂😂 I just gave my age away
Shun the non believer! 😆
Wow, holy haircut! It looks super cute and cool for summer.
I love Karulaugupesto (or Bärlauchpesto as we call it in swiss german). We usually make a family event out of it when it's Bärlauch-season (other than pesto we also often make gnocchi or ravioli with it). Personally I love adding some lemon juice and peel to the pesto for that extra kick of freshnes.
Start video here -> 24:09
Hi Beryl, from the Blue Mountains, Australia! I make something almost exactly like the dill soup. I had no idea it was a Polish dish. I LOVE dill.
That makes me think you got it from someone who is of Polish descent. I don't think we make so much of ancestry, but we are an immigrant country.
@@TheMimiSard I just added dill that I had to a thick soup I made. I have never made a Polish dish before.
I’m from emu plains and I also make a similar dish 😂
@@susandinham1999 hellooo lowlander! 😅
You might want to look into "Frankfurter Grüne Soß", for one amazing 7 herbs "dish" from germany, outside of germany none probably ever heared of.
She should really try to make a "Frankfurter Grüne Sauce". It is a dish you can eat about anything with, from potatoes to fish, beef, and even pasta.
I actually only clicked on the video to check if it was included 😄
@@lawa3295 so did I. 😉
YES! my first thought when I saw the title!
This totally belongs in this episode!
Ich bin keine Deutsche, habe aber von der Soße gehört und diese selbst auch einige Male zubereitet. Aber vielleicht zählt das nicht, denn ich interessiere mich für Kräuter, koche sehr gerne und lerne gerne über unterschiedliche Küchen der Welt, bin einige Male in Deutschland gewesen und habe Deutsch studiert, also bin eher kein durchschnittlicher Ausländer, der niemals von der Grie Soß gehört hat.
Übrigens, die TH-camr aus meinem Land, die Videos zum Thema Kräuter / Wildpflanzen machen, erwähnen diese Soße auch, sogar mit dem Rezept, Hintergrund / Bedeutung (Heilwirkung, Anzahl der Kräuter, Variationen usw.) etc., das mag aber daran liegen, dass wir an Deutschland grenzen. Dasselbe kann ich auch von der Gründonnerstags- bzw. 9-Kräuter-Suppe sagen. Wir haben diese Tradition nicht, aber unsere TH-camr erzählen davon viel und informieren, dass es um Deutschland geht. Ich schaue mir übrigens diese TH-camr nicht mal (da ich meistens YT in Deutsch oder Englisch gucke), weiß davon von meiner Familie. Und wir leben ziemlich weit von der deutschen Grenze, meine Familie ist an die deutsche Kultur etc. an sich nicht besonders interessiert, also es wurzelt nicht in unmittelbarer Nähe zu Deutschland, wir wohnen nicht nah genug, um spontan einen Ausflug nach Deutschland planen oder so.
If you make cookies, use as cold a butter as you can (that's not frozen). It makes it stick less. You can also put the dough back into the fridge before you roll them out
I always enjoy you! I make a flat bread with chopped rosemary, thyme, red onion that is delish. And because of my work with Afghan refugees, I have discovered Bolani. Bolani is a stuffed flat bread that is to die for.. basically it's mashed potatoes with lots of garlic and herbs in it smeared inside the flat bread dough (think pizza dough but better). The dough is turned over in half and then baked.
So, so satisfying!
Thanks for your suggestion, I'm going to try and make bolani, it looks delicious
@@MaryaHach My Afghan family I help, the mom makes this for me all the time and takes great delight in my delight. I can make a meal of it!
I tried the Zhingyalov hats... made it like an Indian Paratha with wheat flour . It was an absolute hit at home and a fun way of getting different unusual greens. I put Shard/fenugreek leaves, chives , green onions and tons of parsley. added green chillies & ginger for flavour. yumm !!! thanx Arvi and Beryl.
In the Netherlands we commonly eat nettle soup (from the young stinging nettles). I never really realized stinging nettles are herbacious, but they make for a delicious soup, and an equally delicious tea. We forage them, and nettles are very nutricious.
And we put them in................... cheese!😋😆
@@telebubba5527 really? I’m intrigued what does that look like? Is it like a stirfry of nettles and cheese?
@@slapperorange Don't tell me you've never been to a supermarket. If it's a bit reasonable one they will have nettle cheese, just like cumin cheese, 'nagel' cheese, smoked cheese, and so on.
@@telebubba5527 ooooh brandnetelkaas, I was picturing some sort of cheese dumpling situation hence my confusion hahaha thanks for the elaboration
How do you make the soup?
Hey Avi! (I hope I spelled that right). I’m from the Schenectady area! So fun to see someone local featured in Beryl’s channel! Your recipe looks DELICIOUS too!
Thank you for featuring Armenian dishes Beryl !!! ❤💙🧡
The Armenian person, they had the most wonderful moving story and the most wonderful herb usage & recipè.
Want to thank them for their contribution to this wonderful vlog.
I am a watercress fanatic - so I can get my fix of healthy greens.
I find bread recipes around the region of Armenia & surrounding countries - are the best makers of bread from around the world.
One wonderful vlog Beryl - thank you for posting & sharing.
I’m the Armenian person, thank you so much ❤ it means a lot that you appreciated our story
@avibarr2751 - I was really moved to hear your passion for your ancestors & country of your origin.
My favourite food ever is from the countries around the area you are proud of.
My life would be so empty without batilgian, hope I haven't insulted you by using an Armenian word!
Aubergines (word used here in England) - are my favourite food - I eat them more than twice a week.
You take care & your reply was so considerate & kind.
I love kuku sabzi!! Another great persian dish that centres herbs is Ghormeh Sabzi (one of my all-time favorite foods!)
Thyme recipes, 1. Thyme butter for pierogies, pasta etc
2. Use thyme with fish poached in wine
3. Thyme butter garlic roasted carrots (or any other roasted veg)
4. Shallots and thyme in gravy
5. Lemon thyme sorbet
6. Thyme honey butter on focaccia
7. Olive oil cake with thyme (my original recipe was for rosemary)
8. Squash with Leekes ham (prosciutto) and Thyme
9. Honey and Thyme custard
10. Mashed Potatoes with caulflower Butter (brown) and thyme
11. Lamb with Honey thyme
12. Lemon Thyme Vinegar
Hope those are enough ideas...Hugs Jim
I baked something similar to Kuku Sabzi in Muffin-Forms in the oven. You have tiny Omlettes afterward you can eat warm or cold and take with you to work together with bread or salad :)
Thank you Beryl for representing our Armenian food❤
Zhengyalov Hac is my childhood food and when I eat it, I always remember my grandma... So many warm memories come to my mind, it makes me remember my homeland, but unfortunately it is not possible to go there anymore...
It is heartbreaking 😔
Lovely video! Karulauk is under protection in Estonia and there are restrictions where you can go pick it. When you get it from it's natural habitat in the forest, you are forbidden to sell it. But it grows well in the gardens and Estonians love it! 😃
Went to a place called Zhengyalov Hatz when on a road trip past LA and only had time for one meal... Best decision in that trip, perhaps. The flavor was mind-blowing. Seeing this dish show up really didn't disappoint with the title.
Been to Tallin and loved it so much! ❤And I remember Estonian people being so nice and kind! 😊 Do yourselves a favor and go visit that beautiful country! ❤
On a totally different note, in Florence (Italy) they make this sweet little bread with raisins and rosemary which is called PAN DI RAMERINO... You should look it up and try to make it! You'll thank me later! 😉
@Beryl, I'm from Iran, Shiraz. I think you should definily try a specific type of stew (آش دوغ). Even in Iran not many people know how to cook it in the right way and with the right ingredients. Northwestern and western Iranians (my mom included) know it best. Also another specific stew which is local to Shiraz is (آش سبزی), an herbal stew like the ones you like. These two specifically the first are eaten on their own without any rice or bread. Make sure to get the right recipe as many Iranians dont know how to cook it in the right way for the best taste
Avi’s story and recipe were excellent. So well said.
oo estonia represent. I'm from there. I love karulauk aka ramps. you can do just bread & butter & a couple of leaves on top ..or sour cream & salt & lemon + chopped up ramps for a side salad
As soon as I saw it was an herbs episode, I knew there had to be an Iranian recipe. I would have guessed Ghormeh Sabzi, which is the official dish of Iran. Either way, I’m happy to see Iran represented! Nooshe joon
That guy from Estonia ❤❤❤❤
These all looked fantastic. I'm so curious about each and every one of them. Thank you, as always, for your hard work and generosity.
Regarding the cookies recipe - almost all cookie recipes start out with "Cream the butter and sugar together till lighter in color and creamy." This means mixing (with a wooden spoon) the butter and sugar until you've got the texture of cream. In other words, you want the sugar crystals to combine with the butter, dissolving away, and this is done with mechanical force (as opposed to heating the ingredients). You don't want to use your hands because now you're introducing heat. You want the sugar crystals to dissolve using mechanical force but not either ingredient to dissolve due to the introduction of heat.
When you use your hand-mixer, put the beaters perpendicular to the base of the bowl, not angled. Simply keep your beaters perpendicular to the countertop/base of the bowl and as the beaters spin, the food will be flung around inside the bowl, instead of being able to escape.
And use a wooden spoon because wooden spoons are able to "mash" the sugar crystals, making that cream texture you're going for. Incidentally, you'll know your sugar-butter mixture is done when the mixture lightens in color and you cannot feel any crystals as you press the spoon against the bowl (or a dab of the mix between your finger and thumb); the graininess will be gone, as the crystals are now dissolved.
I highly recommend the TH-camr @BenjaminTheBaker. His shorts are so good at teaching all the ins and outs of what makes a crispy cookie versus a chewy cookie, or why cookies spread versus don't spread while baking, or how to get the perfect cream puff dough, or how to get a cheesecake without the annoying split on top, on and on with all things baking. I've learned oodles and oodles from him; he's such a good teacher.
I know this is long! Your sweatshirt did, however, say to "read more books." 🤣
Love that you featured Iranian kuku sabzi! If you liked that, you should try, ghorme sabzi! It’s a wonderfully delicious herb stew with dried limes and beans that can be made with meat or vegan.
The Armenian flat bread is so delicious and worth it. It’s is one of my favorite dishes I’ve made on my food journey
This is not only my favorite cooking channel but my favorite TH-cam channel as well. I get so happy whenever I see a new episode, getting to know so many different cultures and dishes it's amazing. This episode made me want to try cooking with more herbs which is not something we do in central America
I’m so intrigued by Estonia now 🇪🇪
Oooh, Beryl, you're gonna love the Frankfurter Grüne Soße/Frankfurt Green Sauce. It's made traditionally with seven different herbs finely chopped or blitzed into a yoghurt based sauce, served cold over hot peeled firmly cooking potatoes, alongside hardboiled eggs, sliced in half.
The seven herbs in German are Pimpinelle, Petersilie, Kresse, Schnittlauch, Borretsch, Sauerampfer, and Kerbel. Unfortunately my cooking vocabulary sucks, so I will have to rely on google translate for several of those herbs. Pimpinelle = burnet or garden burnet,
Petersilie = parsley
Kresse = cress
Schnittlauch = chives
Borretsch = borage
Sauerampfer = Sorel
Kerbel = chervil
I hope these are correct. Maybe you can find a proficient German speaker and chef to verify those translations.
Of each those herbs you will need 50 grams each, which is quite a lot. But it's not absolutely necessary to be exact. Blitz them together with 250 grams of a firm natural yoghurt plus 250 grams of sour cream, plus a tablespoon of mustard, plus pepper and salt to taste.
Hardboil 4-6 eggs, depending on size and taste. Peel and chop 2-3 eggs and carefully mix them into the sauce. Serve the others sliced in half as a side. The sauce is NOT cooked or served warm.
Best served with firmly cooking potatoes, peeled, hot. Mush on the plate as desired. Salt and pepper to taste at the table.
Deviating from the traditional recipe my family loved a good sprinkle of mixed caramelized onions and baccon cubes as a garnish on top. The baccon should be crunchy, the onions slightly jammy-brown.
Enjoy.
Great episode!
Estonia sounds magical.
What impresses me about so much of south east asia cooking, is that instead of teaspoons of herbs, they use handfuls. In Vietnam I once had a wonderful clam dish of clams in a clear dill broth.
"Grüne Sauße" is from Germany/Frankfurt with a specific Varieté od herbs served as a sauce with potatoes.
Poland has a sorrel soup.
So astoundind to me that someone as food versed as Beryl never had yet wild garlic. It even grew in the Yard of my flat this year. I randomly found it there and had a bliss harvesting it so close by.
And then Hungary has a sorrel ragout (a thicker variety of soup), which is traditionally eaten with boiled or mashed potatoes, hard boiled eggs and bacon.
To be honest dill soup is pretty popular in Poland and it is consider to be also "polish" dish. But to be honest I don't think that geography is so important. It's just good soup :).
I know this is a dated show, but it hit home to me. I'm polish Mexican. I live in Az. Unfortunately, have next to know knowledge or food connection to my polish heritage. This episode warmed my heart. All my family lives on the east coast, and I have such high hopes to get to my east coast extended polish family before my time ends on this planet. Please know tour featured polish dishes make my heart sing. ❤❤❤
26:45 stop it! 😂 that thing haunts me
How about a WILD/FORAGED food segment?!
Omg Zhingyalov’hats! My hometown Glendale, CA is home to the largest Armenian population outside of Armenia! If you're ever in LA, visit Zhengyalov Hatz, which specializes in this flatbread!
Wonderful! Rosemary is lovely in a madeira cake and thyme goes so well with mushrooms and cream.
Dill is the secret ingredient to my spinach artichoke dip, it’s so good in so many things!!
ooooh sneaky!
Delighted to be here for your first Estonian inclusion - and what a great choice! As a väliseestlane here in Canada, I can testify that we are still forest people wherever we land. Ramp pesto is a spring tradition for me here - what a thrill to learn that my people are doing this in the old country, too. 🇪🇪 Represent!
Ramps or ramson are a different species in North America and than in Europe! Europe has _Allium ursinum_ , while ramps in North America is _A. tricoccum_ . As far as I know, they're culinarily interchangeable (I've never had either, but I've been aware of them for years), but the North American species was long used for both food and medicine by Indigenous Americans, and - trivia for you - it's also the namesake of the city of Chicago, through a French rendering of the Miami-Illinois word for the plant.
Maybe you can do an episode about different fried breads from around the world. lots of countries have different versions of it and also have it with different fillings. in Southern Africa (South Africa, Botswana &, Namibia for instance) where we are from, it is called by different names, amongst others amagwinya, or vetkoek (fat cake) and is usually had with curried ground beef. But in Tunisia where we currently live, their version is called fricassee, and they have it with potato, boiled egg, salad and tuna. I am sure there are many other amazing versions out there.
When I saw your callout for this, I had high hopes that someone would include what I now know as kuku sabzi. I read about that a while ago in a newspaper article, wanted to make it, and then promptly forgot the name of the dish - all I remembered was that it was made for Nowruz, and that it had a whole lot of herbs in it!
Thyme goes with basically everyrhibg and gives it french italian vibes. Thyme and mushrooms are sublime.
As a person growing up with european/mediterranean cooking I can't concieve how people have difficulty using thyme, I put it in every dish I cook, it with other herbs is the main spice. The best unusual use of it though is with summer fruits (peaches especially), in desserts or in salads with greens, olive oil and cheese.
You should make a short of him talking about the Estonian forest. I would watch that over and over when I am stressed or anxious.
Hi Beryl. Regarding ramsons (wild garlic, in German „Bärlauch“ or „Bearleek“ directly translated back to english again 😉) we have the same situation here in Germany. In spring, the stuff grows everywhere in large quantities. Even our garden is half full of wild garlic during that time. There’s so much of it that even if we make pesto out of it … we wouldn’t have the space to store it all. So … come over in spring and stock up on wild garlic … completely free. 😀
Same in Switzerland in the early springtime! Everywhere and completely free! We call it "ail des ours" in French.
Karulauk also means bear leek, hah
Pesto from ramson (Bärlauch) has also become an indispensable part of German cuisine since the 90s, but most of us have probably no idea that we share that with Estonia.
Just made the Polish Dill Soup (zupa koperkowa) for dinner and now I'm sat here crying because it's so good and apparently taps into some distant childhood memory I cannot put my finger on. Thank to Zofia, for sharing her recipe. ❤
Ok, so I live in MOntreal and had never heard of Ramps before. I had to look it up and its fascinating. It used to be big part of Quebecois cuisine but the plant is now super rare because of overpicking. Its now considered a vulnerable species and the Government banned the harvesting and selling of ramps in 1995. No wonder Ive never seen or heard of this before :(
Thank you!! I love herbs! I have to use them all the time in my savory cooking! I love how food is the powerful connector to gatherings & to people from around the world. We get to know a culture by its food. Thank you for this, Beryl!! PS. I love using thyme in chicken dishes.
OMG the moment I saw the title, I knew this episode will be my favorite! I LOVE herbs, I grow a lot of herbs too. This summer, when I'll have a lot of herbs in the garden, I know what to do with them!
Btw, as a potterhead, my eyes didn't miss your marauder's map kitchen towel!
I put thyme is basically every soup I make. It's my go-to dried herb most of the time. Also, as a fellow salted butter user with a mom who also only ever used salted butter, I stand with you. I always want a bit of saltiness in every dessert and always add an extra pinch when baking.
I was already wowed with how you were crimping it so perfectly AND it was your first try too! I was as excited for you too 🎉 😄
I watch your channel all the time with my 2 kids and they want me to say that we love the look of the food and we are getting so hungry and jealous lying in bed watching and not eating!
I can’t wait to try Avi’s Armenian bread stuffed with herbs, that looks amazing.
Unusual but accurate way to describe dill: it smells like geranium. Seriously, pruning a geranium bush is like being surrounded by dill pickles! Dill has a floral and grassy smell, and has a more inherent sweet and sour taste than most herbs.
Wait. I love the smell and taste of Dill, but I can't abide the smell of Geraniums... and yet I sort of know what you mean!😅
I thought I had never heard of ramsons and then I saw them. They grow everywhere where I live but we call it wild garlic. I come from the UK. So yummy
So happy to see another yummy Polish dish on your channel and thinking about my family's versions of these recipes, but even more excited to see an Estonian dish!! I'm going there for the first time in July - might be too late for ramps, but I'm eager to try traditional foods and enjoy the forests :)
Beryl, thanks so much for today's theme. Always a challenge to use herbs in different ways instead of always resorting to the 1-2 recipes conventionally used for a particular herb.
This is such an interesting episode, love the reference to the “Forest people” so sweet.
Oh my God I loved that Llama!!!!!! Carllllll