The 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.

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.

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.

Also known as Aloe Vera /Aloe Barbadensis.Liliaceae Family.Parts used: Gel, leaves. Medicinal Uses:Aloe Vera works primarily in two main areas. The first includes surfaces and membranes, such as the skin and the lining of the sinuses, nose, throat, stomach and bowel, together with the linings of the lungs and genital tract.  Secondly, it works on the immune system, which is designed to protect the body from attack by external aggressors such as bacteria, viruses and fungi, as well as i…

Salvia  Officinalis.Also known as Sonja, Sange, Salvere.Family: Labiatae.Parts used: Leaves, roots. Culinary Uses:Restaurants use Russian Sage to garnish dishes. Some chefs use the small purple flowers in salads and desserts. They have a delicate, slightly sweet flavor.

Angelica Archangelica.Also known as Masterwort, Archangel and Garden Angelica.Umbelliferae family.Parts used: Leaves, stems, seeds, roots. Culinary Uses:Leaves can be eaten raw or cooked. With a liquorice-like flavour,they can be used as a flavouring in mixed salads. The stalks andyoung shoots can also be eaten cooked or raw.

Thymus Vulgaris. (There are many varieties)Family Labiatae.Parts used: Leaves, flowers, essential oil. Culinary Uses:It is pungent, slightly bitter, warm and drying. Thyme leaves can be used fresh or dried to add wonderful flavour to many recipes.

Ocinium Basilicum / Ocinum Sanctum.Also known as St Joseph’s Wort and Witches herb.Lamiaceae Family.Parts used: Leaves, flowers. Culinary Uses:Basil flavours tomatoes, garlic and aubergines and makes pesto sauce. It flavours ratatouille, pizzas and pasta sauces. It does not dry well and should be added at the end of the cooking process.

Borago Officinalis.Also known as Starflower.Boraginaceae Family.Parts used: Leaves, flowers. Culinary Uses:Add the young leaves of this herb plant to salads and soups orchop into cream cheese or dips. Borage flowers can be candiedand eaten and can be added to salads, summer drinks and icecubes. Whether you make a tea out of the dried herb, use candiedflowers for cake decorations, add the medicinal leaves to yoursalad, or prefer the healing benefits of borage oil, this fragrantand beautiful …