H

Hato Mugi Barley
Also known as "Job's Tears," this Oriental grain is large pearl barley with a beige, translucent
skin. A good source of iron, protein and calcium, hato mugi is reputed in the Orient for creating
beautiful, flawless skin, due to its ability to cleanse the blood and remove hard fat deposits
from beneath the skin.

Hazelnuts (Filberts)
Shaped like a large chickpea, hazelnuts have a very bitter outer skin that needs to be
removed before eating. These guys love chocolate.

Herbs
Simply defined, herbs are the leaves and stems of certain plants used in cooking because of
their unique, aromatic flavors. Available fresh or dried, herbs add rich, full-bodied taste to
soups, stews and salad dressings among other things. Remember to use 3 to 4 times fresh
herbs as dried, as drying concentrates their natural flavor. Try to buy your herbs in natural
foods stores, since you can be assured that these herbs are no irradiated as most
commercial brands are. (Move this one out of grain section.)

Hiziki (Hijiki)
Sold in its dry form, hiziki resembles black angel hair pasta.It is one of the strongest-tasting
of all sea plants, so soaking it for several minutes before cooking can gentle its "oceany"
flavor. Lightly sauteing it in sesame oil before stewing can really bring forth its inherent sweet
taste. It is a great companion food to vegetables like carrots, corn, squash and onions, but is
a bit strong for delicate soups.

Horseradish
A root vegetable known for its sharp, hot taste. Actually a member of the mustard family,
horseradish adds real zing to any dish. It is truly wonderful freshly grated and stirred into bean
dishes, grain salads or with fish.