Lemon Grass- The dried leaves are used for tea and pot pourri they can be also added to cooked dishes. The dried leaves are known to be good for headaches. A chicken covered in The balm leaves are excellent on a covered Chicken when roasted it will make it moist and and smells flavourful. Excellent in stuffing for lamb and pork. The Lemon Balm can also be added to fruit drinks, ice cream fruit and vegetable salads.
Licorice anise- has been used for many years to disguise the unpleasant taste of medicine. The seed heads are gathered in early autumn. The leaves are used throughout the growing season to add to green salads. Both the leaves and seeds when added to shellfish make an excellent taste. The dried seeds are also used in cakes, biscuits, bread and apple pie. Tea can be made from the dried leaves in which this is known to be an aid to digestion. Chewing the seeds aids in the cure of hiccoughs. Cosmetically the ground seeds are good for a facial. They are known fade freckles and can also be used for a great smelling pot-pourri.
Marjoram- can be used in place of Oregano.It was historically used as a food preservative,a remedy for colds and sore throats. Dried, ground marjoram used to be used as snuff.
Mint- The leaves are used for flavouring a mint sauce for lamb, jellies and drinks such as the mint Julep, grasshoppers, stingers. It is a very soothing, tasty drink. Mint is great as a breath freshener.
Oregano- is very commonly used in Italian dishes. It can be used to also flavour grilled steak. It is excellent tasting when used cooking with tomatoes such as tomato, pizza topping and spaghetti sauces.
Parsley- is a universal herb. Used in many dishes such as, Potatoes, meats, Soups and breads. Parsley is used for creative garnishing.
Rosemary- The leaves are good for cooking lamb and fish (Excellent with Halibut) they can also be used to flavour biscuits, breads, eggs, cheese, jams, wine cups and jellies. Rosemary is said to darken the hair if used as a rinse.
Sage- goes well with almost all meat dishes especially slightly fatty meats like pork or goose. Chopped finely and added to tomato dishes is very tasty. When added to cheese it makes an great flavour.
Tarragon- can be put in green salads. Tarragon vinegar can be made by steeping the fresh herb in wine vinegar. It can be used when cooking roast meat, poultry and fish. It can also be added to butter sauces to go artichokes.
Thyme- is used in stuffing poultry. It does have a very strong flavour so add it to meat, fish, soups and stews with caution. It can be used ,finely chopped on potato puree. Hot thyme tea promotes sleep and thyme ointment can help spots.
Watercress- is widely used as a salad vegetable. The young shoots are supposed to be good for arthritis, digestive problems and congested lungs. It is suggested that this remedy should not be taken for more than one week.
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Lemon Grass- The dried leaves are used for tea and pot pourri they can be also added to cooked dishes. The dried leaves are known to be good for headaches. A chicken covered in The balm leaves are excellent on a covered Chicken when roasted it will make it moist and and smells flavourful. Excellent in stuffing for lamb and pork. The Lemon Balm can also be added to fruit drinks, ice cream fruit and vegetable salads.
Licorice anise- has been used for many years to disguise the unpleasant taste of medicine. The seed heads are gathered in early autumn. The leaves are used throughout the growing season to add to green salads. Both the leaves and seeds when added to shellfish make an excellent taste. The dried seeds are also used in cakes, biscuits, bread and apple pie. Tea can be made from the dried leaves in which this is known to be an aid to digestion. Chewing the seeds aids in the cure of hiccoughs. Cosmetically the ground seeds are good for a facial. They are known fade freckles and can also be used for a great smelling pot-pourri.
Marjoram- can be used in place of Oregano.It was historically used as a food preservative,a remedy for colds and sore throats. Dried, ground marjoram used to be used as snuff.
Mint- The leaves are used for flavouring a mint sauce for lamb, jellies and drinks such as the mint Julep, grasshoppers, stingers. It is a very soothing, tasty drink. Mint is great as a breath freshener.
Oregano- is very commonly used in Italian dishes. It can be used to also flavour grilled steak. It is excellent tasting when used cooking with tomatoes such as tomato, pizza topping and spaghetti sauces.
Parsley- is a universal herb. Used in many dishes such as, Potatoes, meats, Soups and breads. Parsley is used for creative garnishing.
Rosemary- The leaves are good for cooking lamb and fish (Excellent with Halibut) they can also be used to flavour biscuits, breads, eggs, cheese, jams, wine cups and jellies. Rosemary is said to darken the hair if used as a rinse.
Sage- goes well with almost all meat dishes especially slightly fatty meats like pork or goose. Chopped finely and added to tomato dishes is very tasty. When added to cheese it makes an great flavour.
Tarragon- can be put in green salads. Tarragon vinegar can be made by steeping the fresh herb in wine vinegar. It can be used when cooking roast meat, poultry and fish. It can also be added to butter sauces to go artichokes.
Thyme- is used in stuffing poultry. It does have a very strong flavour so add it to meat, fish, soups and stews with caution. It can be used ,finely chopped on potato puree. Hot thyme tea promotes sleep and thyme ointment can help spots.
Watercress- is widely used as a salad vegetable. The young shoots are supposed to be good for arthritis, digestive problems and congested lungs. It is suggested that this remedy should not be taken for more than one week.
