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Anise For: Culinary |
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| Sweet and very aromatic, Anise liquorice-like taste compliments cookies, cakes, adds a great flavor to lasagna,aniseed is used in producing alcoholic beverages, such as Arak (Morocco) and Ouzo (Greece). | |
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Asafoetida For: Culinary |
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| Culinary :Despite its common name devil's dung, asafoetida, was the favorite flavoring of ancient Rome. With a pungent aroma that is more persistent than garlic, asafoetida is still used as an ingredient in Worcestershire sauce, many cooks enjoy adding a pinch of asafoetida powder while stir-frying meats and vegetables. Phyllis A. Balch, Prescription for Herbal Healing (2002) | |
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Basil For: Culinary |
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| Mediterranean and Indochinese cuisines frequently use basil, the former frequently combining it with tomato. One of the most well known uses of basil is as one of the main ingredients in pesto. | |
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Coconut oil For: Culinary |
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| Coconut oil can be used in to fry foods, make a healthier mayonnaise and used in baking. When you make pastries, substitute 50% coconut oil for whatever fat is recommended. | |
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Fennel For: Culinary |
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| The fresh stems of fennel can be eaten much like celery, the seeds add a lovely anise flavor to fish and other dishes. | |
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Lavender flowers For: Culinary |
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| Lavender can be overpowering by itself. It plays better as part of a choir of tastes, combining nicely with citrus, mint, berries, ginger, figs and vanilla, or other strong Mediterranean herbs such as marjoram, oregano and fennel. | |
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Lemon For: Culinary |
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| It would be a great loss to kitchens everywhere were there no lemons. Lemons are used to make lemonade, garnish for drinks, marinate fish and tenderize meat, make marmalades, lemon zest is added to baked goods, and lemons make a liqueur called limoncello. | |
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Oregano For: Culinary |
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| Oregano an important culinary herb in Greek and Italian cuisines.
Oregano is often used in tomato sauces, fried vegetables and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes, notably pizza. | |
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Safflower For: Dying, rouge, culinary |
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| Safflower contains two colouring matters, yellow and red, the latter being most valued. It is chiefly used for dyeing silk, affording various shades of rose and scarlet. Mixed with finely-powdered talc it forms the well known substance called 'rouge.' Another common use of Safflower is in adulterating Saffron. The seeds yield an oil much used in India for burning and for culinary purposes. Maud Grieve, Modern Herbal Volume 2 (1931) | |
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Savory For: Culinary |
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| Savory's peppery bite is a natural for fresh and dried legumes, including chickpeas, green beans, lentils, pinto beans, and split peas. It can also flavor soups, meats and vegetables | |
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Tarragon For: Tarragon vinegar |
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| To make Tarragon vinegar, fill a widemouthed bottle with the freshly-gathered leaves, picked just before the herb flowers, on a dry day. Pick the leaves off the stalks and dry a little before the fire. Then place in a jar, cover with vinegar, allow to stand some hours, then strain through a flannel jelly bag and cork down in the bottles. The best white vinegar should be used. Maud Grieve, Modern Herbal Volume 2 (1931) | |
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Watercress For: Digestive, Nutrition |
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| Hippocrates described watercress as a stimulant and expectorant, and herbalists still make use of these properties in the plant to treat coughs and bronchitis. Its stimulating qualities and the minerals it contains make watercress important nutritionally, useful in convalescence and general debility. It invigorates the digestion and is diuretic, and lowers blood sugar. Richard Mabey, The New Age Herbalist (1988) | |
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