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.
The 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.
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…
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.