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Banana Mint

The flowers are astringent, cardiac and stimulant. The seeds are used as a stimulant in the treatment of coughs. The expressed oil from the seeds is used in the treatment of pulmonary affections. The fruit of many members of this … Continued

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Catnip

Young leaves – raw. A mint-like flavour, they make an aromatic flavouring in salads. Older leaves are used as a flavouring in cooked foods. They can be used fresh or dried to make an aromatic herb tea. The tea should … Continued

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Citronella Balm

Fresh leaves burst of lemon when squeezed. A truly delightful tea made from the dried leaves is a favourite anytime tea as it both stimulates the heart and calms the nerves. Fresh chopped leaves are also interesting in salads, soups … Continued

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Elderberry (The Living Centre)

Edible berries, flowers for tea.

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Faasen’s Catnip

Young leaves – raw. A mint-like flavour, they make an aromatic flavouring in salads. Older leaves are used as a flavouring in cooked foods. They can be used fresh or dried to make an aromatic herb tea. The tea should … Continued

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Lemon Balm

Leaves – raw or cooked. A pleasant lemon-like aroma and flavour, they are used mainly as a flavouring in salads and cooked foods. A lemon-flavoured tea can be made from the fresh or dried leaves. A bunch of the leaves … Continued

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Linden

Young leaves edible. Coppice to keep a supply of young leaves throughout the season.

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Meadowsweet

Root – cooked. Young leaves – cooked as a flavouring in soups. Young leaves, flowers and roots are brewed into a tea. The dried leaves are used as a flavouring, especially as a sweetener in herb teas. The flowers are … Continued

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Mountain Mint

Flower buds and leaves – raw or cooked. A mint-like flavour, they make a nice addition to salads or can be used as a condiment. The fresh or dried leaves are brewed into a refreshing mint-like tea. A tea made … Continued

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Mugwort

Leaves – raw or cooked. Aromatic and somewhat bitter. Their addition to the diet aids the digestion and so they are often used in small quantities as a flavouring, especially with fatty foods. They are also used to give colour … Continued

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Orange Mint

Leaves – raw or cooked. Used as a flavouring in salads or cooked foods. A herb tea is made from the fresh or dried leaves.

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Pennyroyal

Leaves – raw or cooked. Used as a flavouring in salads or cooked foods. A spearmint-like flavour, though rather coarser, it is not used very often in Britain. A herb tea is made from the fresh or dried leaves. For … Continued

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Peppermint

Leaves – raw or cooked. A mild peppermint flavour, they are used as a flavouring in salads or cooked foods. An essential oil from the leaves and flowers is used as a flavouring in sweets, chewing gum, ice cream etc. … Continued

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Spearmint

Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods. The leaves are often used in ‘mint sauce’, which is used as a flavouring in meals. A herb tea is … Continued

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Staghorn Sumac

Fruit – cooked. A very sour flavour, they are used in pies. The fruit is rather small and with very little flesh, but it is produced in quite large clusters and so is easily harvested. When soaked for 10 – … Continued

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Sweet Grass

An essential oil from the leaves is used as a food flavouring in sweets and soft drinks. It has a strong vanilla-like flavour. The leaves are added to vodka as a flavouring. The plant is said to be used as … Continued

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