Gathering Summary: Nutritional Value of Herbs with Linda Peterson

Linda Peterson

Linda Peterson

by Catherine Haug, April 18, 2013

January Update: Linda has published her book: Nutrify and Detoxify: Manage Today’s Health Challenges, by Linda Peterson and published by VBW Publishing (1) and available on Amazon.

(photos by Edd Blackler)

This is just a short synopsis; you can find more detail in the complete, printable pdf file: [a link will be added here when available]. Linda had one handout, but requested I not make a digital copy for the website, as her info is copyrighted and will be included in her upcoming book.

About our presenter

Linda first became interested in storing food when living in Colorado during a Teamsters strike in the 1970s – food on grocers shelves was scarce.

Her career was as a school teacher, but she was always sick and on antibiotics most of her life until the 1990s, when those antibiotics no longer worked. She turned to Tom Tracey (Swan Valley Herbs) for help, and he saved her life. Her whole body was terribly toxic, and her immune system was shut down. She retired early and went back to school, where she studied to be a wellness educator.

Her Presentation

Linda brought a slideshow on her computer but it wasn’t working right on the screen, so we could only see miniature version of her slides. She did tell us what was on the slides, which mostly followed her handout of various food-herbs.

Milk Thistle

Milk Thistle

Herbs as food

[Note: the photo, right is of one of Linda’s slides – the one with which she closed her presentation.]

Many of us think of herbal medicine as a primitive form of pharmaceutical medicine, but in actuality, herbs are food. Whereas pharmaceuticals treat symptoms and risk factors, they rarely offer a cure. The primary use of herbs is to strengthen our immune system for prevention of disease, by working with the whole individual through synergy.

We get the maximum benefit from herbs if we grow them in our gardens, and consume them as part of our daily diet. Linda provided ideas on how to use each of the herbs she discussed, as well as their nutritional value (vitamins, minerals, antioxidants, etc.); and for most of them she also discussed some of their medicinal use.

There was lively discussion throughout her 2 hour presentation; many people wanted more discussion, even as the event was coming to a close.

Linda discussed the following common herbs:

  • Beets (leaves & root)
  • Calendula
  • Cayenne pepper
  • Cilantro/Coriander (many were surprised to learn these are the same plant; generally cilantro is considered the green leaves/stems, and coriander the seed)
  • Dandelions
  • Garlic
  • Goji berries
  • Hawthorne
  • Horseradish root
  • Milk Thistle
  • Mint (various)
  • Oregano
  • Parsley
  • Purslane
  • Thyme
  • Sage
  • Rose Hips
  • Rosemary
  • Savory

She also discussed:

  • How she grows herbs;
  • Drying and freezing various herbs, and pointed out which ones should not be eaten dried (they should be reconstituted before consumption).
  • Using herbs as preservatives (as for meat)

For more information

When it is available, you can view the complete gathering summary as a printable pdf; the link will be provided here.

Linda’s book recommendations

See also related topics, from our website:


  1. VBW Publishing:

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