As the season for preparing Lebanese pantry supplies arrives, attention is usually drawn to kishk, makdous, and jams. Yet there is another equally important part of this heritage: the “zhourat pantry.”
In her conversation with Annahar, Lebanese farmer and artisan Takla Al-Khwairi shares the story of the wild herbs that grandmothers used to gather and dry to accompany families throughout the winter. These herbs were not only prepared as a warm drink, but also represented an inherited culture that was once an integral part of daily life.
Al-Khwairi emphasizes that each herb has its own season and natural environment, and that harvesting begins only after the plant has fully grown, as it should not be picked before it reaches full maturity. The names of some herbs also vary from one region to another, despite their similar uses. People traditionally relied on them to alleviate minor aches, based on knowledge inherited from their ancestors.
Zhourat pantry and the health benefits of boiled herbs (Annahar)
After the herbs are picked, the drying stage begins. They are spread out on pieces of cotton or linen, or on suitable surfaces, and turned every two or three days until they are completely dry. According to Al-Khwairi, any remaining moisture could lead to mold.
Once dried, Al-Khwairi explains that the proper way to preserve the herbs is to store them in cloth or linen bags rather than plastic bags, which retain moisture. Grandmothers used to tie the herbs into “bundles” and hang them in well-ventilated places, where they could be kept until it was time to use them.
Takla Al-Khwairi, a Lebanese farmer and artisan, discusses zhourat as a seasonal pantry item (Annahar)
Al-Khwairi believes that zhourat was not a luxury, but a necessity imposed by the conditions of life in the past, when reaching a doctor or pharmacy could require hours of walking.
As a result, people relied on naturally available herbs during their respective seasons, turning them into a kind of “medical pantry” that they would turn to for minor aches before visiting a doctor when necessary. She emphasizes, however, that herbs are not a replacement for medicines, but rather a means that circumstances at the time made necessary.
Takla Al-Khwairi, a Lebanese farmer and artisan, discusses zhourat as a seasonal pantry item (Annahar)
Among the recipes that are still preserved, Al-Khwairi speaks of her grandmother’s blend, a mixture of zhourat prepared on winter evenings. Hot water is poured over the herbs and left to steep for about ten minutes before drinking.
At the same time, she notes that some herbs were traditionally used on their own rather than mixed with others, as each had its specific use in popular tradition.
Zhourat pantry and the health benefits of boiled herbs (Annahar)
Al-Khwairi concludes by affirming that the value of the “zhourat pantry” lies not only in the herbs themselves, but also in the knowledge passed down from one generation to the next.
Preserving this heritage begins with respecting harvesting seasons, adopting traditional drying and storage methods, and passing this culture on to future generations, ensuring that “zhourat” remains part of Lebanese rural memory, rather than simply a winter drink.
This special Annahar dossier explores “Mouneh” across Lebanon and the Arab world, where preserving food means preserving memory, identity, and heritage. From Lebanese Mouneh and Zhourat to Tunisian couscous, regional thyme traditions, Palestinian provisions, and UAE dates, the dossier traces how these traditions endure, evolve, and face the pressures of modern life, war, and changing economies. Read more about the dossier:
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