Fresh (raw) preparation
General description of the method; for a specific herb always check suitability, plant part and safety on its card.
Raw use (salads, fresh leaves, etc.).
- Difficulty:
- Easy
- Preparation time (rough guide):
- About 10–30 minutes to prepare the dish.
- Equipment:
- Clean cutting board and utensils; gloves for stinging plants.
- General preparation safety
Risks include mis-identification, soil or parasite contamination, unripe fruit, or unsuitable plant parts. If you are not sure of the species, do not eat it.
More detail
Raw preparation keeps cell structure and yields a different flavour and chemistry profile than cooking. For wild plants, confident identification, clean harvesting, and knowledge of inedible or toxic parts or growth stages are essential.
Washing, brief blanching, or other steps can improve safety for specific taxa — that belongs on the herb card, not in a single general rule.
Related methods
Methods are often compared — links below go to the detail page with short context.
Recipes in the catalogue
These herbs have a published step-by-step procedure for this method — full instructions are on the herb card under processing.
Herbs in the catalogue
Published herbs that list this method on the card.
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