Wednesday, May 05, 2010

More perennial herbs in my country garden

A hard winter is over, and I have found that all my perennial herbs have survived the harsh conditions and have started to sprout. The collection of different herbs is growing every year. Currently my garden is home to 18 plants with either culinary or medicinal uses. Here are the presentation of them.

  1. Baldmoney (Meum athamanticum)
    Originates from: Europe. Grows wild in Norway

    Tastes strongly of curry. Used in omelets, soups, casseroles as substitute for curry powder

  2. NEW: Borage (Borago officinalis)
    Annual herbs originating from Syria

    Culinary and medicinal purposes, important sourde of vegetable oil. Strong cucumber taste, used as herb or salad leaf)

  3. Catmint (Nepeta cataria)
    Origins: Not stated

    Tea, juice, tincture, infusion, or poultice and has been smoked, mixed with tobacco.

  4. NEW: Common purslane (Portulaca oleracea)
    Origins: Different varieties are found over the globe

    Salad leaf. Stems may be pickled

  5. Common rue (Ruta graveolens)
    Originates from: Southern Europe.

    Mostly medicinal uses. Rue does have a culinary use if used sparingly, however it is incredibly bitter and severe gastric discomfort may be experienced by some individuals

  6. NEW: Common soapwort (Saponaria officinalis)
    Originates from: Europe to Western Siberia

    Soapwort has various medicinal functions as an expectorant and laxative. An overdose can cause nausea, diarrhoea and vomiting.

    Despite its toxic potential, soapwort is used as an emulsifier in the commercial preparation of tahini halva,and in brewing to create beer with a good "head". In India, the rhizome is used as a galactagogue.

  7. Common thyme (Thymus vulgaris)
    Originates from: Southern Europe

    Thyme adds a distinctive aromatic flavoring to sauces, stews, stuffing, meats, poultry – almost anything from soup to salad. In medieval times the plant symbolized courage, and to keep up their spirits, knights departing for the Crusades received scarves embroidered with a sprig of thyme from their ladies.

  8. Garlic (Allium sativum)
    Originates from: Unknown, probably southwestern Asia

    Fundamental component in many or most dishes of various regions, including eastern Asia, south Asia, Southeast Asia, the Middle East, northern Africa, southern Europe, and parts of South and Central America.

  9. Herb hyssop (Hyssopus officinalis)
    Originates from: Southern Europe, the Middle East, and the region surrounding the Caspian Sea.

    Leaves are used as an aromatic condiment. They have a lightly bitter taste due to its tannins, and an intense minty aroma. Due to its intensity, it is used moderately in cooking. The herb is also used to flavor liqueur, and is part of the official formulation of Chartreuse.

  10. Horseradish (Armoracia rusticana, syn. Cochlearia armoracia)
    Originates from: Southeastern Europe and western Asia

    Wide uses, mostly in sauces and drinks.

  11. Lavender (lavandula)
    Originates from: Native to the Mediterranean region south to tropical Africa and to the southeast regions of India.

    Medicinal and culinary use. Candied and sometimes used as cake decorations. Lavender flavors baked goods and desserts (it pairs especially well with chocolate), as well as used to make "lavender sugar". Flowers are occasionally blended with black, green, or herbal tea, adding a fresh, relaxing scent and flavour.

  12. Lemon balm (Melissa officinalis)
    Originates from: Southern Europe and the Mediterranean region.

    Lemon balm is often used as a flavouring in ice cream and herbal teas, both hot and iced, often in combination with other herbs such as spearmint. It is also frequently paired with fruit dishes or candies.

  13. Lemon thyme (T. citriodorus)
    Originates from: Cultivar

    Smells of lemon.

  14. Lovage (Levisticum officinale)
    Originates from: Europe

    Leaves and seeds or fruit of which are used to flavor food, especially in South European cuisine. Vaguely resembles its cousin celery in appearance and in flavor. Lovage also sometimes gets referred to as smallage, but this is more properly used for celery.

  15. Oregano (Origanum vulgare)
    Originates from: Europe, the Mediterranean region and southern and central Asia

    Important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.

  16. NEW: Parsley (Petroselinum)
    Biennial herb, often used as spice. Common in Middle Eastern, European, and American cooking. Used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although parsley is perceived to have a milder flavor.

  17. NEW: Purple coneflower (Echinacea)
    Originates from: North and South America

    Medicinal plant to treat effects of the common cold. May have anti tumor properties

  18. Rocket (E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L)

    Native to the Mediterranean region, from Morocco and Portugal east to Lebanon and Turkey

    As salad leaf or as herb. Strong peppery taste. I use it as base for a pungent pesto sauce.

  19. Rose root (Rhodiola rosea)
    Originates from: Arctic, the mountains of Central Asia, the Rocky Mountains, and mountainous parts of Europe, such as the Alps, Pyrenees, Carpathian Mountains, Scandinavia, Iceland, Great Britain and Ireland.

    Medicinal use agains depressive conditions and fatigue

  20. Sage (Salvia officinalis)
    Originates from: Mediterranean region

    Flavouring fatty meats (especially as a marinade), cheeses (Sage Derby), and some drinks. In the United States, Britain and Flanders, sage is used with onion for poultry or pork stuffing and also in sauces. In French cuisine, sage is used for cooking white meat and in vegetable soups. Germans often use it in sausage dishes, and sage forms the dominant flavoring in the English Lincolnshire sausage. Sage is also common in Italian cooking. Sage is sautéed in olive oil and butter until crisp, then plain or stuffed pasta is added (burro e salvia). In the Balkans and the Middle East, it is used when roasting mutton.

  21. Spearmint (Mentha spicata)
    Origins: Europe and southwest Asia

    Wide use in food, and ingredient in many drinks

  22. NEW: Spice tagetes
    Originates from: North and South America

    Strong lemon taste. Use as lemon balm or citrus

  23. Tarragon (Artemisia dracunculus).
    Originates from: Wide area of the Northern Hemisphere from easternmost Europe across central and eastern Asia to India, western North America, and south to northern Mexico.

    One of the four fines herbes of French cooking, and particularly suitable for chicken, lasagna, fish and egg dishes. Tarragon is one of the main components of Béarnaise sauce. Fresh, lightly bruised sprigs of tarragon may be steeped in vinegar to impart their flavor.

  24. Winter savoury (Satureja montana)
    Originates from: native to warm temperate regions of southern Europe.

    In cooking, winter savory has a reputation for going very well with both beans and meats, very often lighter meats such as chicken or turkey, and can be used in stuffing. It has a strong flavour while uncooked but loses much of its flavour under prolonged cooking. It may also be used medicinally, it is a stimulant, and is also a known aphrodisiac.

  25. Wormwood (Artimisia absinthium)
    Originates from: Temperate regions of Eurasia and northern Africa.

    Medicinal use. In strong spirits. Poisonous

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