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.
The Healing Herbs
Calendula Officinalis has many healing properties and is commonly found in Britain and the northern hemisphere.Calendula Officinalis.Also known as Field Marigold, Pot Marigold,Summer’s Bride, Husbandman’s Dial, Mary’s Gold.Asteraceae Family.Parts used: Petals. Culinary Uses:Eat the young shoots and leaves either raw or cooked. The leaves are very rich in vitamins and minerals and are similar to Taraxacum Officinale, (Dandelion) in nutritional value. Flower heads can be pic…
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.
Matricaria Chamomilla.Also known as Bodegold, Manzanilla, Camomila.Asteraceae/Compositae Family.Parts used: Flowers, leaves. Culinary Uses:The flowers are excellent in salads, soups, and can be used to colour rice dishes. The young leaves can again be used in salads. The flowers can be dried in a low oven then ground into a powder for colouring purposes.
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.
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.
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.
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.
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.
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.