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.
The Healing Herbs
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 …
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…
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.
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.
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.