Introduction
What if your next meal could taste like a page from ancient history? Imagine your kitchen brimming not just with the usual basil or mint, but with delicate salad burnet, spicy rue, or the honeyed blue blossoms of borage—herbs that once graced the tables of emperors, healers, and poets.
Today, most indoor gardens stick to familiar herbs, but the world of flavor is much wider—and richer—than we often realize.
As herbalist Maud Grieve wrote in her 1931 classic A Modern Herbal:
“Each plant is a living memory, a story that continues with every leaf, every scent, every bite.”
If you’re ready to go beyond the ordinary, this guide will introduce you to the forgotten flavors of rare and historic herbs, their culinary and medicinal uses, and step-by-step instructions for cultivating them indoors—no matter your experience level or space.
Why Rediscover Forgotten Herbs?
Imagine a world where the only music you hear is a single note played over and over—familiar, yes, but soon monotonous and forgettable. The same thing happens in our kitchens and gardens when we limit ourselves to the usual suspects: basil, mint, cilantro, and parsley. Rediscovering forgotten herbs is like opening the door to a symphony of new flavors, aromas, and stories.
The Problem: Loss of Flavor, Tradition, and Biodiversity
Over the last century, our eating habits and gardening choices have grown more uniform, often for the sake of convenience, shelf life, and mass production. Commercial seed companies and supermarkets typically promote fast-growing, predictable herbs—those that look neat in a clamshell package and stand up to global shipping. While these favorites have their place, they represent only a small sliver of what the herb world offers.
As a result, we’re missing out on:
- Unique tastes: Tart, honeyed, peppery, or cooling notes once cherished in classic cuisines and forgotten family recipes.
- Nutritional benefits: Many rare herbs boast medicinal or nutritional compounds now largely absent from mainstream diets.
- Cultural heritage: Every region and era has prized its own “local” herbs for food, healing, and ritual. Losing them is like misplacing a piece of human history.
- Biodiversity and resilience: Heritage herbs often thrive in diverse conditions, resist pests, and support pollinators, strengthening our gardens and food security.
As herbalist and gardener Jekka McVicar says,
“Every herb carries a story, and in growing them, we become keepers of the past and architects of the future.”
The Promise: Flavorful Discovery, Wellness, and Living History
Rediscovering forgotten herbs is more than just adding new plants to your pots—it’s a journey into lost worlds and hidden wellness. Here’s what you unlock when you seek out these rarities:
- Gourmet Adventure: Imagine tossing salad burnet with its cool cucumber tang into a summer salad, or brightening up a lemonade with borage’s blue star-flowers. Chefs in both modern and ancient times used these plants to add intrigue and “wow” factor to simple meals.
- Homegrown Wellness: Herbs like hyssop and lovage were mainstays in old herbal medicine chests, prized for digestive, respiratory, or even calming effects—many of which modern research is only now confirming.
- Creative Connection: Gardening rare herbs invites curiosity, conversation, and a deeper sense of stewardship. It can inspire children, delight guests, and even spark a connection to ancestry or cultural roots.
- Preservation for the Future: Every seed sown and plant shared is an act of conservation. By cultivating these plants, you help preserve genetic diversity and traditional knowledge for generations to come.
A Living Example
Picture a kitchen windowsill lined not just with basil, but also with the feathery leaves of salad burnet, the dusky blue-green of rue, and a single pot of purple shiso. Each plant has a tale: burnet favored by Renaissance herbalists, rue used in Roman banquets, shiso gracing the tables of Edo-era Japan.
Every harvest, every pinch, becomes a way of tasting time itself.
In short, to rediscover forgotten herbs is to rediscover wonder in your kitchen, your culture, and your garden. It’s an act of flavor, tradition, and hope—one that anyone with a pot, a packet of seeds, and a little curiosity can embark on today.
Meet the Gourmet Rarities—Profiles of 6 Historic Herbs
Move over, parsley and cilantro! Meet the unsung heroes of the herb world—each with a unique backstory, culinary use, and home-growing secret.
1. Salad Burnet (Sanguisorba minor)
History & Lore:
Once prized in Renaissance salads and “cooling drinks” for nobility, salad burnet has leaves that taste strikingly like cucumber.
Uses:
- Snip young leaves into salads, cream cheese, or summer drinks.
- Make a classic British “herb butter” with burnet, parsley, and chives.
Growing Tips:
- Loves bright light, well-draining soil.
- Tolerates a bit of shade; harvest often to keep tender.
- Biannual but easy to regrow from seed indoors.
Fun Fact:
Shakespeare’s England celebrated salad burnet for its refreshing “green” taste at royal feasts.
2. Rue (Ruta graveolens)
History & Lore:
Known since ancient Rome for both culinary and medicinal uses, rue was believed to ward off evil and inspire visionaries—its Latin name means “regret,” but its blue-green leaves are a garden delight.
Uses:
- Sparingly flavor Mediterranean dishes (has a bitter, citrusy bite).
- Leaves once used in herbal liqueurs and vinegar.
Caution:
Rue is potent—use in tiny amounts, and not for pregnant women. Always wash hands after handling.
Growing Tips:
- Needs lots of sun and gritty, well-draining soil.
- Tolerates drought; keep on the dry side.
- Striking blue foliage makes it a showpiece.
Quote:
“Rue, even in the smallest portion, may give a savor to all the rest,” observed Roman herbalist Pliny the Elder.
3. Borage (Borago officinalis)
History & Lore:
A beloved bee plant in medieval and Middle Eastern gardens, borage was called “starflower” for its sky-blue blooms. Ancient warriors drank borage wine for courage.
Uses:
- Flowers and young leaves in salads, yogurt, or as edible decorations.
- Steep leaves for a cooling herbal tea.
Growing Tips:
- Thrives in sunny spots; tolerates partial shade.
- Needs deep pots for its taproot; keep soil moist.
- Self-seeds easily—once grown, you’ll always have it.
Analogy:
Borage is like a taste of summer rain—fresh, cucumber-like, with a faint honeyed finish.
4. Hyssop (Hyssopus officinalis)
History & Lore:
Mentioned in the Bible and used by ancient Greeks as a symbol of purification, hyssop is a staple of historic monastery and cottage gardens.
Uses:
- Leaves in savory soups, stews, and bean dishes.
- Add flowers to honey or vinegar for a herbal twist.
Growing Tips:
- Needs bright light and sandy, well-draining soil.
- Trim regularly for bushy growth.
- Highly aromatic; bees love its blooms.
Reference:
“Purge me with hyssop, and I shall be clean.” — Psalm 51:7, showing its historic value.
5. Lovage (Levisticum officinale)
History & Lore:
A celery-scented giant of Roman and medieval kitchens, lovage was once as common as parsley is today.
Uses:
- Chop stems and leaves for soups, stocks, or potato salads.
- Seeds can flavor breads and pickles.
Growing Tips:
- Likes rich, moist soil and deep pots.
- Grows tall—harvest young for tender leaves.
Fun Fact:
In Italy, lovage was called “the herb of love” and included in ancient love potions.
6. Shiso (Perilla frutescens)
History & Lore:
Popular in East Asian cuisine but rare in the West, shiso is a gorgeous, aromatic herb with green or purple leaves and a flavor somewhere between basil, mint, and cumin.
Uses:
- Wrap sushi or summer rolls, toss in salads, or infuse drinks.
- Add to tempura batter for a unique crunch.
Growing Tips:
- Needs warmth, bright indirect light, and rich soil.
- Pinch back to encourage bushy growth.
Anecdote:
Chefs in Tokyo prize shiso’s complexity: “It’s the missing note that makes a dish unforgettable.”
Sourcing Seeds and Growing Forgotten Herbs Indoors
You won’t find these gems at your local supermarket—but with the right seeds and know-how, any windowsill can become a storybook garden.
Where to Find Rare Herb Seeds
- Specialty online seed suppliers (look for “heirloom” or “heritage” sections).
- Botanical gardens and plant swaps.
- Ethnic grocery stores (for shiso and others).
- Garden clubs with rare plant seed exchanges.
Tip:
Read reviews and verify that seeds are “true to type” (not hybrids) for authentic flavor and appearance.
Step-by-Step Guide: Growing Heritage Herbs Indoors
1. Choose Your Space & Containers:
- Deep pots for borage and lovage; smaller pots for salad burnet, rue, and shiso.
- Ensure containers have drainage holes.
2. Soil & Light:
- Use a rich, organic potting mix with added sand or perlite for drainage.
- Place in the brightest window (south-facing is best), or use LED grow lights for year-round growth.
3. Sowing Seeds:
- Follow packet instructions (some need surface sowing, some buried).
- Mist to keep soil moist, not soggy.
4. Ongoing Care:
- Rotate pots weekly for even growth.
- Harvest leaves regularly for tender, flavorful results.
- Watch for pests—most heritage herbs are naturally resilient, but check leaves for aphids or mildew.
FAQ Section
1. Are rare or historic herbs harder to grow than common herbs?
Most are just as easy, but may need specific light, soil, or pot size. Start with one or two, then expand as you gain confidence.
2. Can I eat all parts of these herbs?
Check each profile—some (like rue) should be used sparingly; others (like borage and salad burnet) are safe and delicious from leaf to flower.
3. Where can I buy seeds for these less common herbs?
Try reputable online seed stores specializing in heirloom or heritage varieties, or join a local gardening group for seed swaps.
4. How can I use these herbs in modern cooking?
Experiment! Add to salads, soups, drinks, or garnish desserts. Their unique flavors will elevate even simple dishes.
5. Are there any health precautions with these rare herbs?
Always research each herb before heavy use. Some (like rue) are potent and should be used only in tiny amounts and not during pregnancy.
6. Why are these herbs so rare today?
Shifts in agriculture, commercial seed availability, and changing food trends have made many traditional herbs less common, but they are easy to revive in home gardens.
Final Thought
The flavors of the past don’t have to stay in the past. By inviting these rare and historic herbs into your home, you’re not just growing plants—you’re cultivating culture, biodiversity, and a sense of wonder that turns every meal into a discovery. As Maud Grieve reminded us, “A garden is a living memory.” Why not grow something unforgettable?
Ready to start your own gourmet herb adventure? Choose one forgotten flavor, sow it today, and let your kitchen become a story worth savoring.
Glossary
- Heritage/Heirloom Herb: A plant variety passed down for generations, often with unique flavor or history.
- Culinary Infusion: Technique of flavoring liquids by steeping herbs in them.
- Biennial: Plant lifecycle spanning two years—foliage the first, flowers the second.
- Taproot: A central, deep root (as in borage and lovage).
- Hybrid: Plant bred from two different species or varieties, sometimes at the cost of unique historic traits.
- True to Type: Seeds that reliably produce plants identical to their heritage parent.
