Herbs Through the Bible, and the Ages… and at Eastertide


ht-herbs-of-the-bible1Herbs of the Bible: Home Study Course Available

As a reader of this blog, you already well know that herbs are a passion of mine and I have studied their many facets since 1980. In my study, I became interested in the history and use of herbs through the ages.

During the last 10 years, I learned about their interesting history, tradition and symbolism, as well as many ways to use them. In this process, I discovered many others are also interested in learning more about them. It has been a thrill to teach Herbs of the Bible Workshops, in addition to writing about them for the last 10 years.

As a result of my learning, teaching and writing process, I have designed and produced an “Herbs Through the Bible and the Ages… and at Eastertide” online home study course:


Biblical references give us a key to tracing the fascinating existence and use of herbs throughout time. Though impossible to recount all herbal history in a single volume as in this audiobook presentation, recounting historical significance points out that the relevancy of herbs in everyday life still remains true today. Shown through hand-picked plant selections and insights shared, Herbs of the Bible is based upon self-directed herbal study that began in 1980, faithfully presented since 2000.

The running time of the audio portion of this online self-paced home study course is over 1 hour, divided into 6 topical segments, including:

Introduction to Herbs through the Bible and Ages, Veracity of Plant Identification, and Herbal Use since Time Began

Selected Plant References to Familiar Plants

Lingering Questions Answered About the First Garden – the Garden of Eden… and was That Really an Apple Eve gave Adam?

Herbal References Related to Passover, Jesus’ Crucifixion, Christmas and Our Gardens Today

Suggested Plant Selections for a Bible Garden, and Creating Your Own Bible Garden

About the Fascinating Passion Flower

…and at Eastertide – 3 Downloadable EBooks:

Easter Herbal EBook: Including Spring Decorating Ideas and Coloring Easter Eggs Naturally with Ingredients You Already Have at Home

Easter Cookies EBook: Recipe and Story for a Hands-on Family Activity, in a Lovely Colorful Devotional

Herbal Treasures Springthyme Recipes EBook:
Featuring Herbed Egg Recipes, Brunch and Holiday Recipes, Menu Ideas with Herbalicious Outrageously ‘Springthyme’ Flavors and Ingredients that are sure to spark your imagination and ever-so gently wake up everyone’s taste buds after the long winter’s nap! Tried-and-true fresh and herbal flavors steep the very uniquely-delicious recipes in this herby EBook, to inspire Good Friday through Easter Brunch, Family Dinner and Desserts!



Based on research, study and presentations given to groups since 2000, also included in this program are downloadable up-to-date resource materials:

Guide to Scripture Gardens You Can Visit Online & In-Person — Worldwide

Herbs of the Bible Recipes EBook

Other Herbs and Plants of the Bible

Resources for Further Study



Herbed Egg Recipes

eastereggs.jpg           Not-so-Impossible Brunch Pie

1c. Smithfield Ham, cubed                 1/2c. Bisquick (Reduced Fat) Baking Mix       

3   scallions, chopped (incl.ends)        1c. skim milk                1c. yellow onion, chopped                 

 2 eggs          1c. shredded sharp cheddar                herbed egg/omelet seasoning (your choice) 

Sauté chopped onions in 1 Tb. each butter and olive oil; adding in ham and scallions when onions begin to turn translucent; lightly sauté all. Remove from heat and pour into greased pie pan. Sprinkle herb seasoning over mixture in pie pan (we used @ 1Tb.of above Favorite Herbal Blend); sprinkle cheese over all. Mix remaining ingredients well, and pour into pie pan. Bake in 400-degree oven for about 25 minutes, or until inserted knife comes out clean.  Serves 6.  Herbal Treasures exclusive!  

Scotch Eggs ~ aka “Bocce Balls” (Made & devoured in our Italian home!) ~ They are the size of Bocce Balls, and made with a southern-American ‘twist’ ~ ENJOY! ~  

6 hardboiled eggs                      4 eggs, lightly beaten                 1 lb each: mild + ham sausage          

1c. unbleached flour                 3c. Italian breadcrumbs               Peanut oil (for frying) 

Peel eggs, blotting dry with paper towel, set aside. Blend sausages together; add 2 cups breadcrumbs and 2 eggs, mixing well. Divide mixture into 6 equal parts. For each egg, follow this procedure: roll egg in flour; in hand, wrap one portion of sausage mixture, coating egg completely. Roll each in flour, dip in beaten egg, roll in breadcrumbs. Heat 2-3 inches peanut oil in wok. Fry eggs, turning frequently, until deep golden brown on all sides. Drain on paper towel. Cool before slicing in half. Serve with mustard. Makes 6 eggs. Another Herbal Treasures exclusive! 

Our Family’s Favorite Herbal Blend for Omelets:
To taste, combine minced celery leaf, chervil, chives, dill weed, parsley & tarragon.


 Incredible Egg Trivia

Dyeing Eggs with Plant Materials

Eggs Basket     Dyeing Eggs — Naturally
 Onions, coffee, chili powder  ~ a few of the ingredients to make beautiful, naturally-colored eggs

The earliest dyes came from nature: onion skins or hickory bark for yellow; madder root or brazil wood for red; walnut shells or coffee for brown; barks, berries, and leaves of other plants for varied colors.

Using natural materials to dye Easter Eggs is simply done — interesting, and rewarding with the results in comforting, muted shades of days gone by…

Materials needed:

A dyestuff (choose desired materials from recommended list below)
Cheesecloth or fine sieve
White vinegar
Hard-cooked white eggs (or emptied eggshells)
Crisco (solid) or olive oil, for shinning colored eggs
Saucepan and a glass bowl
Slotted spoon or wire egg holder
Paper towels

Prep flat work surface with an absorbent, protective layer of newspaper with 2-3 layers of dry papertowels on top.

According to the desired color, using your own judgment about quantity, place a handful — or 2 or 3 — of selected dyestuff into saucepan. Add water to cover at least an inch above the materials, about 1 cup water for each handful. Bring to a boil. Reduce the heat and simmer about 15 minutes or up to 1 hour, until the color is the shade you desire. Keep in mind the dyed eggs will result in a lighter shade. Remove the pan from the heat.

Using cheesecloth or a fine sieve, strain the dye mixture into a small bowl deep enough to completely cover the eggs. Add 2 – 3 teaspoonfuls of white vinegar per each cup of liquid. With a spoon or wire egg holder, carefully lower the eggs into the hot liquid. Let them stand until they reach desired color. With a slotted spoon or wire egg holder, remove the eggs to a rack or drainer. Allow to dry thoroughly. Refrigerate decorated hard-cooked eggs.

Naturally-dyed eggs tend to have a duller finish than commercially-dyed eggs. For a soft sheen, after eggs have dried rub each with a small amount of Crisco (solid) or olive oil, wiping off residue.

Recommended Natural Dye Ingredients:

Fresh beets, cranberries, radishes, or frozen raspberries (pinkish red)
Yellow onion skins (orange)
Orange or lemon peels, carrot tops, celery seed, or ground cumin (delicate yellow)
Ground turmeric (yellow)
Green spinach leaves (pale green)
Yellow Delicious apple peels (green-gold)
Canned blueberries or red cabbage leaves (blue)
Strong-brewed coffee (beige to brown)
Dill seeds (brown-gold)
Chili powder (brown-orange)
Purple or red grape juice or beet juice (gray)

Naturally Dyed Eggs from the South Texas Unit of the Herb Society of America

Mary Ellen of HGTV demonstrates