The BEST Ways to Use Herbs from Around the World

Thank you so much to Zofia, Chelsey & Kevin, Ardelan, Avi, and Sven-Joonatan for sharing your stories with us!

RECIPES

CHAPTERS
00:00 Intro
00:52 Polish Zupa Koperkowa (Dill Soup)
03:08 Trying Zupa Koperkowa
07:11 Armenian Zhingyalov’hats (Herb Stuffed Flatbread)
12:01 Trying Zhingyalov’hats
14:59 Iranian Kuku Sabzi (Herb Omelette)
16:50 Trying Kuku Sabzi
19:49 Estonian Karulaugupesto (Ramp Pesto Pasta)
23:25 Trying Karulaugupesto
25:23 USA Cornmeal Thyme Cookies
28:28 Trying Cornmeal Thyme Cookies

Wanna mail something?
Beryl Shereshewsky
115 East 34th Street FRNT 1
PO Box 1742
New York, NY 10156

[taring]

Sven Joonatan is probably doing more work than the tourism ministry for Estonia right now!!! Who wants to go to Estonia from his description?? 🙋🏻‍♀️

[avibarr]

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

[sven-joonatansiibak]

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 💚

[blomstto]

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 ❤️

[filmcow]

Greetings from Candy Mountain! Thanks for the shout-out. I'm definitely going to try making zhingyalov hats this week.

[bercben]

That estonian guy should have his own meditation podcast where he is talking about estonian forests..

[masterminaei]

I am Armenian born in Iran, love how two dishes I’m very familiar with are featured. ❤️

[carlbarns]

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! ❤️

[morganlaner]

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

[yaramorais]

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!

[taraoakes]

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. 😆

[marimy]

I think we all want to go to Estonia now. ❤

[sevenandthelittlestmew]

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.

[cristyd]

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!

[damontcs]

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.

[Nhiltibran]

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.

[mantailuaa]

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.

[MrsBrit]

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!

[catherineelkhattabystrauch]

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.

[futuredoc]

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!