Eating whole, unprocessed foods–especially produce that’s locally grown–is advantageous for SO many reasons. We chatted with NYC-based herbalist, educator, and founder of Pharmakon Supernatural, Rachelle Robinett, about some of her favorite in-season items!

Rachelle Robinett, RH (AHG) is a Registered Clinical Herbalist, Holistic Health Practitioner, and Founder of Pharmakon Supernatural — a plant-based real-world wellness initiative. Rachelle combines her knowledge of herbal and traditional medicine, plant-based nutrition, and habit remodeling into holistic solutions for busy individuals seeking best-being in their bodies and minds.

Follow her @rachellerobinett

Butternut squash: “This is my second favorite squash on earth. (Delicata, ILY.)  For me, it’s as simple as slicing and roasting with a little oil, salt, and pepper. Sometimes I’ll blend the roastedness into a soup or sauce.”

Parsnips: “I learned to cook parsnips when I lived in Seattle and shopped at the famous Pike Place Market. One of the local farmers advised honey-roasting and it’s been that way for me ever since.”

Spinach: “If you know me, you know I practically am greens. I eat something green at every meal. Tossed in some sauerkraut juice (Probiotics! A lighter alternative to oil!), with a grapefruit squeeze, some lentils and kalamata olives (just riffing) — it’s my lunch as I write this.”

Savoy cabbage: “Cabbage is a cruciferous vegetable, which is a royal plant-species of exceptionally health-beneficial others that include broccoli, brussels sprouts, kale… I love cabbage raw, shredded finely, and massaged with lime and salt, or softened in sesame oil and seasoned with rice wine vinegar.”

Grapefruit: “At Supernatural, we use dried grapefruit peel in our Liquid Sunshine herbal tea because citrus (and other citrusy plants, like lemon balm or lemongrass) contain terpenes that can lift mood. I also use grapefruit in just about every herbal cocktail I make.”

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