A healing environment set within the peaceful tranquility of Tilford Cottage gardens.

The Healing Herbs

Dill – Healing Herbs

Anethum Graveolens.Also known as Dillweed.Apiaceae Family.Parts used: Leaves, seeds. Culinary Uses:Dill is widely used in Scandinavian cuisine due to its light and delicate flavour. It compliments fish dishes; goes well with smoked salmon, cheese, egg dishes, sour cream and yogurt. Dill seeds have a much stronger flavour and in combination with vinegar and spices make a great pickling agent.

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Fennel – Healing Herbs

Foeniculum Officinale / Vulgare.Umbelliferae Family.Parts used: Leaves, flowers, seeds, stem, roots. Culinary Uses:The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world. Fennel pollen is the most potent form of fennel, but also the most expensive. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages.

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Feverfew – Healing Herbs

Tanacetum Parthenium Also known as Featherfew, Featherfoil, Flirtwort, Bachelor’s Buttons. Asteraceae Family. Parts used: Leaves.  Medicinal Uses: It is an aperient, is carminative, and is bitter. As a stimulant it is useful as an emmenagogue. The name is derived from “febrifuge,” as it was said to dispel fevers.

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Garlic – Healing Herbs

Allium Sativum.Also known as Stinking Rose, Woodwill.Liliacaeae Family.Parts used: Leaves, bulbs, seeds, flower. Culinary Uses:Garlic cloves can be eaten raw or cooked. They may also be dried or powdered and used in tablets and capsules. Raw garlic cloves can be used to make oils and liquid extracts.

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Lavender – Healing Herbs

Also known as English Lavender,Lavandin, Aspic, Spike Lavender.Lamiaceae (mint) Family.Parts used: Flowers, essential oil. Culinary Uses:Its culinary applications are limited although the leaves and flowers are edible. They are used in the Moroccan spice blend of ras-el-hanout and in the French herbes de Provence. It goes well in sweet dishes containing cream, such as ice cream.

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Lemon Balm – Healing Herbs

Melissa Officinalis.Common names; balm, bee balm, cure all,dropsy plant, honey plant, Melissa, sweet balm.Lamiaceae Family.Parts used: Leaves. Culinary Uses:Lemon Balm smells like sweet lemons and goes with most foods complemented by a lemon flavor. Use in teas, salads, cordials, fruit dishes, chilled summer drinks and with chicken and fish. Chopped lemon balm can season sausage or fillings, and can also be added to semi-soft butter, to be spread over bread.

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Marjoram – Healing Herbs

Origanum / Origanum Marjorana.Also Know as Wild Marjoram, Mountain MintLamiaceae Family.Parts used: Leaves, flowers.Origanum is a genus of more than 30 species from the Mediterranean and the Middle East. Confusingly, the names Marjoram and Oregano are often used interchangeably. Wild Oregano (Origanum Vulgare) is more often used in herbal medicine. Culinary Uses:The Greeks called these fragrant leaved herbs, “The brightness of the mountain.” The strong, warm, aromatic taste perm…

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Mint – Healing Herbs

Mentha.Also known as Garden Mint,Spearmint and Lamb Mint.Lamiaceae Family.Parts used: Leaves. Culinary Uses:Fresh Mint can overwhelm other flavours and so does not complement other herbs. It is a classic flavouring with roast lamb and goes well with potatoes, peas, salads and yoghurt based dishes. It makes a wonderful herb tea and helps the digestion after meals.

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Parsley – Healing Herbs

Petroselinum Crispum.Also know as Rock Parsley, Common Parsley.Apiaceae Family.Parts used: Leaves, stalks, roots, seeds. Culinary Uses:Parsley is widely used in Middle Eastern, European, and American cooking. Curly leaf Parsley is often used as a garnish. In central and eastern Europe and in western Asia, many dishes are served with fresh green chopped Parsley sprinkled on top.

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Rosemary – Healing Herbs

Rosmarinus Officinalis.Also known as Garden Rosemary.Lamiaceae Family.Parts used: Leaves, flowers.   Culinary Uses:Few herbs are as universally grown and loved as Rosemary. The bruised leaves have a resinous, pine like scent and a strong taste that can overwhelm. It complements other strong tastes like wine and garlic, starchy foods and rich fatty meats such as lamb, pork, duck and game.

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