Top 11 'Forgotten-Flavor' Heirloom Herbs to try for Reviving Ancestral Recipes in 2025 - Goh Ling Yong
Have you ever tasted a dish and felt a jolt of nostalgia, a flavor that transports you to your grandmother's kitchen or a childhood family gathering? These culinary memories are powerful, but with each passing generation, some of the specific, nuanced flavors that defined those meals are fading. Our modern palates, shaped by a globalized food system, have been streamlined. We've mastered basil, oregano, and rosemary, but what about the herbs that our great-grandparents considered staples?
These are the 'forgotten flavors'—the complex, unique tastes of heirloom herbs that were once the heart and soul of regional and ancestral recipes. They are the missing ingredients in our attempts to recreate the past, the secret notes that made traditional dishes truly sing. As we look towards 2025, there's a growing movement to reconnect with our roots, to slow down, and to find authenticity in our own backyards. Heritage gardening isn't just about preserving biodiversity; it's about preserving our culinary heritage, one seed at a time.
Here at the Goh Ling Yong blog, we believe that wellness is deeply connected to our heritage, and that includes the food we eat and grow. This coming year is the perfect time to turn a corner of your garden—or even just a pot on your balcony—into a living library of ancestral tastes. We’ve curated a list of 11 incredible heirloom herbs that are not only fascinating to grow but will also unlock a new dimension in your cooking, helping you revive those precious family recipes with true, authentic flavor.
1. Lovage (Levisticum officinale)
If you could bottle the essence of a hearty, slow-simmered soup, it would taste like Lovage. This towering perennial was a cornerstone of European kitchens for centuries, beloved for its intense, savory flavor that’s best described as a supercharged blend of celery and parsley with a hint of anise. Before bouillon cubes and commercial stocks became commonplace, a few Lovage leaves were all a cook needed to add a deep, umami-rich foundation to broths, stews, and braised meats.
The entire plant is edible, from the leaves and stems to the seeds and roots, making it a true zero-waste workhorse in the garden. Its flavor is potent, so a little goes a long way. Think of it not as a replacement for celery, but as an amplifier for all savory flavors. Using Lovage is like switching from a black-and-white photo to one in full, vibrant color; it adds a depth that you didn’t even realize was missing.
- Revival Tip: The hollow stems of Lovage make fantastic, flavorful straws for sipping a Bloody Mary or a chilled tomato gazpacho. For cooking, finely chop one or two young leaves and add them to your potato salad, chicken soup, or lentil dishes in the last 10 minutes of cooking to preserve their bright, herbaceous character.
2. Horehound (Marrubium vulgare)
Step back in time to the era of old-fashioned apothecaries and penny candy stores, and you’ll find Horehound. A member of the mint family, this hardy herb has a unique, sharply bitter flavor that’s deeply medicinal and oddly compelling. For thousands of years, it was prized not for its culinary delight but as a primary ingredient in cough syrups, throat lozenges, and digestive bitters. Our ancestors understood its power as a potent expectorant and soothing agent for sore throats.
While its assertive bitterness might not be for everyone in a main course, Horehound's true magic is revealed when balanced with sugar. Making old-fashioned Horehound candy or a simple syrup is a fascinating weekend project. The resulting flavor is complex and layered—bitter, sweet, and deeply aromatic—unlike anything you can find on modern shelves. It’s a taste of medicinal history that connects us directly to the home remedies of the past.
- Revival Tip: Create a Horehound simple syrup by steeping a handful of fresh leaves in a 1:1 sugar-and-water solution. Let it cool, then strain. Use a teaspoon of this potent syrup to add a complex, bitter edge to cocktails (especially those with gin or whiskey) or mix it with sparkling water for a truly unique, digestive soda.
3. Salad Burnet (Sanguisorba minor)
Imagine the cool, refreshing taste of a freshly picked cucumber, but captured in a delicate, lacy little leaf. That’s the magic of Salad Burnet. This unassuming, low-growing perennial was a fixture in Elizabethan salads and Tudor "sallets." Its flavor is light, clean, and subtly nutty, providing a crisp, cooling sensation without the wateriness of an actual cucumber. It's the perfect herb for adding a touch of elegance and surprise to your dishes.
Salad Burnet fell out of favor as bolder greens like arugula and radicchio took center stage, but its subtlety is its strength. The young, tender leaves are the most flavorful and should be used raw, as cooking destroys their delicate taste. It’s an incredibly easy herb to grow, tolerating poor soil and drought, and its attractive, mounding habit makes it a beautiful and functional addition to any garden border or container.
- Revival Tip: Finely chop fresh Salad Burnet leaves and stir them into cream cheese, yogurt, or butter to create a refreshing spread for sandwiches and crackers. You can also muddle the leaves with mint for an updated mojito or simply float whole sprigs in a pitcher of iced water for a subtly infused, spa-like refreshment.
4. Costmary (Tanacetum balsamita)
Also known as "Alecost" or "Bible Leaf," Costmary carries a story in its every leaf. Its primary historical use was to add a bitter, minty, and slightly balsamic flavor to ale before hops became the standard brewing preservative. The fragrance is intoxicating—a clean, camphoraceous scent that’s a mix of spearmint, eucalyptus, and sage. In colonial times, its long, flat leaves were also used as fragrant bookmarks for Bibles, with churchgoers discreetly sniffing them to stay awake during long sermons.
The flavor of Costmary is strong and can be an acquired taste, but when used with a deft hand, it's a revelation. It pairs beautifully with rich, fatty meats like pork and duck, cutting through the richness with its cleansing, minty bite. It also adds a wonderfully aromatic quality to poultry stuffings and roasted root vegetables, offering a flavor profile that is both familiar and entirely new.
- Revival Tip: Bruise a single, fresh Costmary leaf and add it to a pan of sizzling butter before scrambling eggs. The aromatic oils will infuse the butter, giving the eggs a mysterious, savory-mint flavor. You can also use the dried leaves in sachets to scent linens, just as our ancestors did.
5. Sweet Cicely (Myrrhis odorata)
For those with a sweet tooth, Sweet Cicely is a must-grow treasure. This beautiful, fern-like herb tastes and smells distinctly of sweet anise or licorice. Every part of the plant, from its lacy leaves and delicate white flowers to its green, ribbed seeds, is edible and surprisingly sweet. For centuries, it was known as the "sugar-sparing" herb, as its natural sweetness allowed cooks to reduce the amount of expensive sugar needed in desserts and fruit preserves.
Sweet Cicely is a game-changer for cooking with tart fruits like rhubarb, gooseberries, and sour apples. Stewing a few of its leaves with the fruit not only balances the acidity but also enhances the fruit’s natural flavor, adding a warm, anise-like perfume. The crisp, green seeds can be eaten straight from the plant as a breath-freshening treat or chopped into salads for a surprising burst of sweetness.
- Revival Tip: Revive the classic combination by stewing chopped rhubarb with a few fronds of Sweet Cicely. You'll find you need significantly less sugar to create a perfectly balanced, delicious compote. The fresh leaves can also be whizzed into a vibrant green pesto with walnuts and a mild cheese to serve with fish or pasta.
6. Good King Henry (Chenopodium bonus-henricus)
Before spinach was widely cultivated in Europe, there was Good King Henry. This ancient, perennial plant is not just an herb but a true multi-purpose vegetable, earning it names like "poor-man's asparagus" and "Lincolnshire spinach." It’s a perfect example of the resourceful, no-waste approach of ancestral cooking, offering three different harvests from a single plant throughout the season.
In spring, the tender young shoots can be peeled and steamed like asparagus. A bit later, the triangular, arrow-shaped leaves can be harvested and cooked just like spinach, possessing a rich, earthy flavor with hints of iron and nuttiness. Finally, in late summer, the tiny, protein-rich flower buds and seeds can be cooked and eaten like a miniature version of its cousin, quinoa. Growing Good King Henry is a commitment to a different rhythm of gardening and eating, one that follows the plant's natural life cycle.
- Revival Tip: In early spring, look for the emerging shoots when they are 4-6 inches tall. Blanch them in salted water for a few minutes until tender, then serve simply with melted butter, salt, and a squeeze of lemon for a true taste of medieval "poor-man's asparagus."
7. Angelica (Angelica archangelica)
Angelica is a plant of mythic proportions, both in stature and in history. This majestic biennial can grow up to eight feet tall, with huge, dramatic leaves and impressive firework-like flower heads. Its name comes from the Archangel Michael, who, according to legend, revealed the plant's medicinal properties as a cure for the plague. For centuries, it was considered a powerful protector against evil spirits and disease.
Every part of the plant has a unique, musky, and earthy-sweet flavor reminiscent of celery, juniper, and licorice. Its most famous use is in confectionery, where its bright green stems are candied to create a classic cake decoration and sweet treat. It's also a key botanical in the production of many gins and liqueurs, such as Chartreuse and Bénédictine, providing a crucial grounding note.
- Revival Tip: Try candying your own Angelica stems for an authentic taste of a Victorian-era sweet. Alternatively, finely chop a small amount of a young, tender leaf and add it to a fish court-bouillon or use it to infuse a simple syrup for gin-based cocktails, adding a complex botanical depth.
8. Summer Savory (Satureja hortensis)
While its perennial cousin, Winter Savory, is more common, the annual Summer Savory possesses a finer, more delicate flavor that was once indispensable in European kitchens. Its taste is peppery and pungent, like a cross between thyme and mint, with a clean, pine-like aroma. In Germany, it's known as Bohnenkraut, or the "bean herb," because of its classic pairing with all kinds of bean dishes.
Summer Savory has a special affinity for legumes. It not only enhances their flavor but also contains compounds that are thought to aid in their digestion. This herb was the secret ingredient in countless ancestral bean soups, cassoulets, and lentil stews. It’s also a key component of the traditional Herbes de Provence blend and is wonderful with poultry, pork, and stuffings. It provides a robust, peppery kick without the harshness of black pepper.
- Revival Tip: The next time you make a simple pot of green beans, forget the butter and salt. Instead, steam or boil the beans with a whole sprig of Summer Savory. Remove the sprig before serving. The beans will be infused with a delicious, peppery, and complex flavor that needs little else.
9. Anise Hyssop (Agastache foeniculum)
Don't be fooled by the name; Anise Hyssop is related to neither anise nor hyssop. A member of the mint family, this stunning North American native plant is a feast for the senses. Its tall spikes of lavender-blue flowers are a magnet for bees and butterflies, and its leaves and flowers release a powerful, delightful fragrance of sweet licorice and mint at the slightest touch. Indigenous peoples have long used it to make medicinal teas and to sweeten foods.
The flavor is less aggressive than true anise, with a sweeter, more floral, and minty undertone. This makes it incredibly versatile. The fresh leaves and flowers are a wonderful addition to fruit salads, green salads, and cold drinks. They can be used to infuse honey, vinegar, or simple syrups, and the dried leaves make a wonderfully soothing and fragrant herbal tea, perfect for an after-dinner digestif.
- Revival Tip: Make a simple Anise Hyssop "sun tea." Fill a glass jar with cold water, add a generous handful of fresh leaves and flowers, and let it steep in the sun for a few hours. The result is a refreshing, naturally sweet, licorice-flavored iced tea that is utterly unique and delicious. The edible flowers also make a beautiful garnish for desserts and salads.
10. Borage (Borago officinalis)
Borage is an herb that brings pure joy to the garden. It’s a charmingly chaotic plant with fuzzy leaves and brilliant, star-shaped blue flowers that seem to capture the color of a perfect summer sky. The old adage, "Borage for courage," speaks to its historical use as a tonic to lift the spirits and dispel melancholy. The leaves have a mild, cool flavor of cucumber and oyster, while the flowers offer a delicate, honey-like sweetness.
While the slightly fuzzy texture of the leaves can be off-putting to some when raw, they lose their prickliness when cooked, making a fine addition to soups or sautéed greens. However, the true stars are the flowers. They are one of the most beautiful and easily accessible edible flowers you can grow. Using them feels like adding a touch of magic to your food.
- Revival Tip: Freeze the stunning blue Borage flowers into ice cubes. When added to a gin and tonic, a glass of lemonade, or a Pimm's Cup, they create an incredibly beautiful effect as the ice melts, releasing the floating blue stars. It's a simple, elegant touch that harkens back to the garden parties of a bygone era.
11. Sweet Woodruff (Galium odoratum)
Sweet Woodruff is the scent of a European spring forest floor captured in a plant. When fresh, this low-growing groundcover has very little aroma. Its magic is released upon drying, when a chemical compound called coumarin develops, giving the wilted leaves an intoxicating fragrance of freshly cut hay, vanilla, and almond. This was the original, natural air freshener, used for centuries to scent linens, stuff mattresses, and ward off moths.
Its most famous culinary use is as the key ingredient in German May Wine, or Maibowle, a traditional springtime punch made by steeping the wilted leaves in a dry white wine. The flavor it imparts is subtle, ethereal, and utterly unique—a delicate, vanilla-like sweetness that is both nostalgic and refreshing. Just as Goh Ling Yong teaches us that true wellness involves understanding the subtle energies of nature, working with Sweet Woodruff is an exercise in appreciating the subtle transformations of flavor and scent.
- Revival Tip: To make a non-alcoholic May Day refreshment, create a simple syrup and let a small bundle of wilted Sweet Woodruff steep in it as it cools. Strain the leaves out and add the fragrant syrup to sparkling water with fresh strawberries and a slice of lemon for a taste of pure spring.
Reviving these forgotten-flavor herbs is about more than just trying something new; it's an act of culinary archaeology. It’s a way to connect with the land, with the seasons, and with the generations of cooks who came before us. By planting a seed of Lovage or Borage, you are cultivating a story—a tangible link to the past that you can taste, smell, and share.
This year, challenge yourself to grow just one. Pick the herb whose story or flavor profile resonates with you the most and make it a part of your culinary journey in 2025. You might just discover that the secret ingredient to your family’s legendary soup wasn't a secret at all, but a forgotten friend waiting to be welcomed back into the garden.
Which of these heirloom herbs are you most excited to try? Have you ever encountered one in an old family recipe? Share your stories, questions, and gardening plans in the comments below
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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