Angelica The dried leaves of angelica can be used in an infusion (tea) to improve energy, stimulate circulation, reduce flatulence, and as a warming expectorant. It has antibacterial and antifungal qualities. Angelica seeds flavored wine and pastries and candied stalks garnished desserts.
Bay The aromatic bay leaf can be put to many uses. Bay leaves repel ants, moths, and grain worms. Put a bay leaf in your flour, rice, and cereal container, and they will stay bug free. Bay leaves also make a great antidandruff remedy. Bay leaves make a good smelling and attractive addition to potpourris. Chewing on a bay leaf may reduce flatulence. It also is a flavor enhancer for foods such as stews.
Chives (Allium) The delightful taste of chives adds a zip to salads, soups, omelets, and cheese dishes while the lovely lavender blossoms make inviting, edible garnishes.
Coriander/Cilantro The seeds of this herb can be used in flavoring candies, beverages, sauces, and soups, while the crushed seeds are often used in cakes, custards, and jellies. Coriander has a number of health benefits, possessing antibacterial and digestive proprieties. The antimicrobial substances in coriander helped prevent and cure small pox. Because of its healing and analgesic effect, this plant is used to treat pain in bones and rheumatism. Aside from being used in cooking, coriander leaves and seeds can strengthen the stomach and reduce fever. As an infusion, this herbal remedy has been used for digestive problems and diarrhea.
Dill Dill has been known to help with heartburn. Dill helps towards relieving insomnia, providing a relaxing and calming feeling. It can assist with stomach ailments and diarrhea. It was used in making pickles, and the leaves were used to flavor sauces and vegetables.
Echinacea The roots can be used to treat toothaches, as well as sore throats, and is also thought to help stimulate the immune system.
Garlic Garlic has been used as both food and medicine in many cultures for thousands of years, dating back to when the Egyptian pyramids were built. In early 18th century France, gravediggers drank a concoction of crushed garlic in wine they believed would protect them from the plague that killed many people in Europe. It is a natural antibiotic and is useful in treating everything from allergies to tonsillitis. Its distinctive flavor is used for many foods and sauces.
Lambs Ears Because of its absorbent qualities, the leaves of the herb were traditionally used as bandages. Some feel it may help staunch wounds. It could also be used as a washcloth.
Lavender The scent of dried lavender flowers may help with insomnia, restlessness, depression, and fatigue. Its wonderful aroma has long been valued in its ability to scent soaps, sachets, and perfume linen.
Lemon Balm As a medicinal plant, lemon balm has traditionally been employed against bronchial inflammation, earache, fever, flatulence, headaches, high blood pressure, influenza, mood disorders, palpitations, toothache, and vomiting. A potpourri made from the leaves of this member of the mint family may freshen your home. The leaves are delicious in salads, on fish, and in jellies.
Oregano The leaves of this delectable herb are a must in tomato sauces and other dishes. It was often used medicinally to treat coughs and bronchitis.
Parsley (Italian) This parsley has a stronger flavor than the curled variety and is used for more intense flavoring in food preparation. Chewing raw leaves helps sweeten the breath.
Rosemary The leaves of the rosemary plant both fresh and dried have long been used in marinades and to flavor meats, potatoes, and other dishes. An infusion can be made with rosemary as well as an herb butter and oil. It also makes wonderfully fragrant sachets. It is a member of the mint family. Historic uses of the herb included its burning to purify the air near ill people to ward off infection. It has been thought of as a memory booster throughout history. The leaves are often used to make tinctures that are applied directly to the skin to treat maladies such as muscle soreness and sprains.
Sage This traditional herb can be used to season poultry, pork, and stuffings. The leaves can also be used to make a tea or infusion which may help relieve colds and sore throats. It was a valuable agent in the delirium of fevers and in the nervous excitement frequently accompanying brain and nervous diseases. It was used by herbalists externally to treat sprains, swelling, ulcers, and bleeding. Internally, a tea made from sage leaves has had a long history of use to treat sore throats and coughs: often by gargling. It was also used by herbalists for rheumatism, excessive menstrual bleeding, and to dry up a mother’s milk when nursing was stopped. It was particularly noted for strengthening the nervous system, improving memory, and sharpening the senses. Sage was officially listed in the United States Pharmacopoeia from 1840 to 1900.
Thyme The universal herb! Used on red meat, poultry, pork, or fish as well as in flavoring sauces, stews, or soups. A medicinal tea made with thyme and sweetened with honey may help colds and sore throats. Thyme’s essential oil may also be used within toothpastes, soaps, perfumes, antiseptic ointments, and cosmetics. The oil is also utilized in order to elevate the mood and relieving pain. It can also be calming during conditions of stress and baths with thyme can help to relieve joint pain and aches.
