Medicinal Herbs
Showing 1–40 of 59 results
Allheal
Leaves – raw or cooked. They can be used in salads, soups, stews etc. Somewhat bitter due to the presence of tannin in the leaves, though this can be removed by washing the leaves. A cold water infusion of the … Continued
Angelica
Leaves – raw or cooked. A liquorice-like flavour, they can be used as a flavouring in mixed salads. They are also used to sweeten tart fruits. Stalks and young shoots – cooked or raw. The stalks should be peeled, they … Continued
Apple Mint
Leaves – raw or cooked. A strong spearmint flavour, they are used as a flavouring in salads or cooked foods, this is also the main species that is used to make mint sauce. A herb tea is made from the … Continued
Blue Cohosh
Blue Cohosh is a traditional herb of many North American Indian tribes and was used extensively by them to facilitate child birth. Modern herbalists still consider it to be a woman’s herb and it is commonly used to treat various … Continued
Bronze-leaved Fennel
Leaves – raw or cooked. A delicious aniseed flavour, the young leaves are best since older ones soon become tough. They are often used as a garnish on raw or cooked dishes and make a very pleasant addition to salads. … Continued
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
Coltsfoot
Flower buds and young flowers – raw or cooked. A pleasant aniseed flavour, they add a distinctive aromatic flavour to salads[9]. Young leaves – raw or cooked. They can be used in salads, added to soups, or cooked as a … Continued
Comfrey – Bocking 14
Young leaves – cooked or raw. The leaf is hairy and the texture is mucilaginous. It may be full of minerals but it is not pleasant eating for most tastes. It can be chopped up finely and added to salads, … Continued
Common Comfrey
Young leaves – cooked or raw. The leaf is hairy and the texture is mucilaginous. It may be full of minerals but it is not pleasant eating for most tastes. It can be chopped up finely and added to salads, … Continued
Costmary
Leaves – raw or used as a flavouring in soups, beer etc. They can be chopped and added sparingly to salads. They have a very pleasant aroma, but can be overpowering in the food if you are not careful. The … Continued
Daylily
Leaves and young shoots – cooked. An asparagus or celery substitute. An excellent sweet tasting vegetable, though some caution is recommended. The leaves need to be eaten whilst still very young since they quickly become fibrous. Flowers – raw or … Continued
Echinacea
Echinacea is considered to be the most effective detoxicant in Western herbal medicine for the circulatory, lymphatic and respiratory systems. Its use has also been adopted by Ayurvedic medicine. Plants in this genus were probably the most frequently used of … Continued
Elecampane
Elecampane has a long history of use as a medicinal herb. A gently warming and tonic herb, it is especially effective in treating coughs, consumption, bronchitis and many other complaints of the chest as well as disorders of the digestive … Continued
English Lavender
Leaves, petals and flowering tips – raw. Used as a condiment in salads, soups, stews etc. They provide a very aromatic flavour and are too strong to be used in any quantity. The fresh or dried flowers are used as … Continued
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
Feverfew
The dried flowers are used as a flavouring in cooking certain pastries. The plant is used in cooking to impart a deliciously aromatic bitter taste to certain foods. A tea is made from the dried flowers. Feverfew has gained a … Continued
Field Horsetail
Strobil (the fertile shoots in spring) – cooked and used as an asparagus substitute. They should be used when youn but evgen so it is probably best to change the water, perhaps 3 – 4 times. One report says that … Continued
Foti
Leaves – raw or cooked. Seed – raw or cooked. It is rather small and fiddly to utilize. Flowers. No more details are given. Root – cooked. It should be washed several times in order to leech out the bitterness. … Continued
Garden Sage
Leaves and flowers – raw or cooked. A very common herb, the strongly aromatic leaves are used as a flavouring in cooked foods. They are an aid to digestion and so are often used with heavy, oily foods. They impart … Continued
Garlic
$6.00 per bulb or (3 for $15) or (5 for $20) Wholesale Prices also available Bulb – raw or cooked. Widely used, especially in southern Europe, as a flavouring in a wide range of foods, both raw and cooked. Garlic … Continued
Ginger Mint
Leaves – raw or cooked. They are used as a flavouring in salads or cooked foods. A refreshing odour and taste, they are said to go particularly well with melon, tomatoes and fruit salads. The slight ginger scent make them … Continued
Golden Oregano
Leaves – raw or cooked as a potherb. Oregano is an important flavouring herb in Mediterranean cookery, and is often used dried rather than fresh. The leaves are used as a flavouring for salad dressings, vegetables and legumes, and are … Continued
Groundnut
Tuber – raw or cooked. A delicious flavour somewhat like roasted sweet potatoes, it always receives very high marks in taste trials with us. The tuber can also be dried and ground into a powder then used as a thickening … Continued
Hollyhock
Young leaves – raw or cooked. A mild flavour, but the texture leaves something to be desired. They have been used as a pot-herb, though they are not particularly palatable. They can also be chopped up finely and added to … Continued
Horseradish
Young root – raw or cooked. The grated root is used to make the condiment ‘Horseradish sauce’, this has a hot mustard-like flavour. The sauce is best used uncooked or gently warmed, heating it will destroy the volatile oils that … Continued
Lady’s Mantle
Young leaves – raw or cooked. A dry, somewhat astringent flavour. They can be mixed with the leaves of Polygonum bistorta and Polygonum persicaria then used in making a bitter herb pudding called ‘Easter ledger’ which is eaten during Lent. … Continued
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
Lungwort
Leaves – raw or cooked. They can be added to salads or used as a potherb. A fairly bland flavour but the leaves are low in fibre and make an acceptable addition to mixed salads, though their mucilaginous and slightly … Continued
Marshmallow
Leaves – raw or cooked. They are used as a potherb or to thicken soups. When used as a small proportion with other leaves, the taste and texture is acceptable, but if a lot of the leaves are cooked together … Continued
Mayapple
Fruit – raw, cooked or made into jams, jellies, marmalades, pies etc. The fruit can also be dried for later use. The fruit should only be eaten when it is fully ripe, the unripe fruit is strongly laxative. Remove the … Continued
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
Motherwort
The fresh or dried flowers can be used as a flavouring in soups, particularly lentil or split pea. They are also used as a flavouring in beer. Fresh or dried flowers can be used to make a tea. Motherwort is … Continued
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
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
Musk Mallow
Leaves – raw or cooked. A mild pleasant flavour. The leaves are mucilaginous and fairly bland, we use them in bulk in summer salads. They make a very good perennial substitute for lettuce in a salad, producing fresh leaves from … Continued
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.
Oregano
Leaves – raw or cooked as a potherb. Oregano is an important flavouring herb in Mediterranean cookery, and is often used dried rather than fresh. The leaves are used as a flavouring for salad dressings, vegetables and legumes, and are … Continued
Orris Root
The dried root is diuretic, expectorant and stomachic. It is taken internally in the treatment of coughs, catarrh and diarrhoea. Externally it is applied to deep wounds. The root is harvested in late summer and early autumn and dried for … Continued
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