Anise- The leaves can be used throughout the growing season to add to fresh green salads. The leaves and seeds taste good with shellfish. The dried seeds may be used in cakes, biscuits, bread and apple pie, they are also known to cure hiccoughs. The dried leaves are also used in tea in which this is supposed to be an aid to digestion.
Basil- can be added to butter sauces for fish dishes , tomato, egg and mushroom dishes. Basil has a very strong flavour which increases with cooking.
Bayleaf- are a component of bouquet garni. Use of the leaves are in soups, spaghetti and marinade mixes. Added to dry rice gives it spicy flavour and to meat and vegetable dishes.
Caraway- The seeds of Caraway have a piquant flavour and are used in baking for cakes, biscuits and bread. The roots are good boiled and the leaves can be used to flavour soups and stews. Caraway is especially good when used with pork, liver, cabbage or cauliflower.
Chive- are very slender leafy herbs. They are good in scrambled eggs, omelettes and in all sorts of salads. They can be chopped up very finely and sprinkled over cooked boiled, baked are any type of potatoes
Cilantro- The leaves are used prominently in Mexican, Chinese and Indian cookery. They are excellent when added chopped to salads, salsa's and Italian bread.
Dill- The young flowerheads can be added to salads. Although the seeds are used for many dishes. The leaves are used in making sauce's for fish and can be added to salads,such as cucumber. Dill leaves finely chopped are an addition to cottage cheese or cream cheese. Dill seeds can be used whole in lamb stew, herb butters, bean soups and pickled cucumbers (Dill Pickles). Dill seed in known to promote sleep, when chewed they can sweeten the breath.
Fennel- Florence fennel is a fleshy bulb with an interesting aniseed flavour. it can be steamed, boiled and served with a creamy sauce or used raw in salads.
Garlic- is used in butter, oil, vinegar and mayonnaise. When garlic is minced it can be used in almost any dish. When garlic is baked whole - it becomes much milder.
Ginseng- Commonly used in Tea. Although, the herb is also in chicken dishes. Ginseng is noted for and is highly regarded as a stimulant and general tonic that promotes sexual potency, lust, vitality, and long life.
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Anise- The leaves can be used throughout the growing season to add to fresh green salads. The leaves and seeds taste good with shellfish. The dried seeds may be used in cakes, biscuits, bread and apple pie, they are also known to cure hiccoughs. The dried leaves are also used in tea in which this is supposed to be an aid to digestion.
Basil- can be added to butter sauces for fish dishes , tomato, egg and mushroom dishes. Basil has a very strong flavour which increases with cooking.
Bayleaf- are a component of bouquet garni. Use of the leaves are in soups, spaghetti and marinade mixes. Added to dry rice gives it spicy flavour and to meat and vegetable dishes.
Caraway- The seeds of Caraway have a piquant flavour and are used in baking for cakes, biscuits and bread. The roots are good boiled and the leaves can be used to flavour soups and stews. Caraway is especially good when used with pork, liver, cabbage or cauliflower.
Chive- are very slender leafy herbs. They are good in scrambled eggs, omelettes and in all sorts of salads. They can be chopped up very finely and sprinkled over cooked boiled, baked are any type of potatoes
Cilantro- The leaves are used prominently in Mexican, Chinese and Indian cookery. They are excellent when added chopped to salads, salsa's and Italian bread.
Dill- The young flowerheads can be added to salads. Although the seeds are used for many dishes. The leaves are used in making sauce's for fish and can be added to salads,such as cucumber. Dill leaves finely chopped are an addition to cottage cheese or cream cheese. Dill seeds can be used whole in lamb stew, herb butters, bean soups and pickled cucumbers (Dill Pickles). Dill seed in known to promote sleep, when chewed they can sweeten the breath.
Fennel- Florence fennel is a fleshy bulb with an interesting aniseed flavour. it can be steamed, boiled and served with a creamy sauce or used raw in salads.
Garlic- is used in butter, oil, vinegar and mayonnaise. When garlic is minced it can be used in almost any dish. When garlic is baked whole - it becomes much milder.
Ginseng- Commonly used in Tea. Although, the herb is also in chicken dishes. Ginseng is noted for and is highly regarded as a stimulant and general tonic that promotes sexual potency, lust, vitality, and long life.
