Dandelion is found in meadows and along the roadside. They are native to Europe and Asia and introduced elsewhere. Dandelion has long tooth-dented leaves, yellow daisy like flowers that later form white, fluffy ball. The stem and leaves contain a milk like juice when broken.
Although this herb is considered a weed, it is in fact one of the most useful herbs and all parts of the plant can be used. It is one of the most esteemed plants of the herbalist, been extremely effective and safe. Both the leaves and root have long been used for food and for medicine. Dandelion roots provide, when dried and roasted, an excellent coffee substitute. The leaves have been used in beer, wine and tonic drinks.
Dandelion is considered to be a very effective diuretic, appetite promoter, blood and lymph cleanser and tonic. Good for jaundice, inflammation of the bowels and mild laxative. It is known to increase activity of the liver, spleen and pancreas. Has a beneficial effect on female organs. The white juice has been used for the treatment of warts, old sores and hard pimples.
A half -dozen of the top smaller leaves and roots (they are less bitter) eaten daily, mixed with other herbs and leafy vegetables. The plant contains a number of vitamins and minerals.
Makes about 2 cups
Serve with roasted lamb
1 1/2 cups firmly packed mint herb leaves, 1 cup white vinegar, 1/2 cup water, 1/2 cup liquid pectin, 3 1/2 cups sugar
Wash mint and chop finely. In a saucepan place vinegar, sugar water and chopped mint and bring to boil, stirring sugar until dissolves. Boil for five minutes. Add liquid pectin and bring to further boil for another minute. Strain, pack into clean, hot, dry jars. Seal jars when cold.
Many herbs such as sage, rosemary and thyme dry especially well. However, soft-leaved herbs, such as basil, chervil, dill, fennel, chives, take much longer to dry and they loose some of their flavor. It is possible to get the best out of soft-leaved herbs and retain almost their entire flavor if frozen. Highly aromatic herbs can be preserved in oil, vinegar, wine, brandy or syrup. Herb vinegars can keep for a very long time and they are versatile. Use only good quality wine or cider vinegar.
Freezing springs: Place whole herb springs in a plastic freezer-bag, seal and freeze.
Herb ice cubes: Several herbs such as mint, borage, lemon balm can be used to flavor drinks. Chop finely, place in an ice-cube tray, fill with water and freeze.
Herbs in vinegar: Lightly crush the herbs to be used and place them in a clean glass bottle. Add the vinegar, seal and let herbs steep for at least three weeks. The vinegar will combine the flavor of the herbs. Use a cork or plastic lid. The acid in the vinegar will corrode any metal lid and spoil the content.
Nasturtium is an annual, self-seeding, creeping and climbing herb. It belongs to the same family as watercress and has the same peppery taste. Dwarf nasturtiums grow to about 40 cm high while the trailing, tall nasturtiums have stems 200 cm long and can climb with their twining leaf stalks. It is a valuable summer annual with beautiful bright flowers, a familiar site in many gardens. However, it is rarely acknowledged as the useful herb that it is.
The leaves are almost circular and flowers trumpets look like ranging from pale yellow, orange through to dark red. The seeds and flower buds may be pickled and used in place of capers. Flowers and leaves are used in salads. All parts of the plant are addible and contain a peppery mustard oil. Nasturtium has an antibiotic action and for this reason should be included in our food in small quantities often. Use only the young small leaves, 4 or 5, in summer salads, sandwiches as a garnish for soup, with cream cheese and potato salad. The finely chopped fruit can be used as a very spicy seasoning for roast veal or pork and broiled fish.
The herb likes full sun but can tolerate part shade. Any garden soil will suit nasturtiums but nasturtiums need good drainage and a little lime. They are usually treated as annuals, especially in cool areas. In mild areas are quite hardy. Water moderately.
Dyer’s Gardens are intended for growing herbs and plants traditionally harvested to be used in producing dye supplies to color wool, cotton and silk fibres, fabrics and crafts. The problem in growing this type of garden is that you will generally need a lot of one particular dye plant to make just a little dye. For this reason most dye gardens look mostly like cut-flower gardens. It is a lot of fun deciding what plants to use.
The design and planting is very simple, strait rows of specific dye plants and a walkway running in between each row for easy access. Rather than planting large dye gardens of their own many gardeners will concentrate on 3 to 4 dye plants and look for wild plants as source of material easily gathered from sunny meadows such as goldenrod for a source of yellow dye.
A dyer’s garden is a place where nature, dye plants, time and human history meet. Relatively large plots are necessary to produce the amount of material required for a practically usable amount of dye. The interesting part is in knowing the right formula for each batch of fiber since the amount of plant dye, mordant (color fixer) and amount of fiber will differ according to the type of dye plants available. Plant a dyer’s garden with a collection of herbs and plants such as Bloodroot to dye reds, pinks and orange colors. Burdock; for a yellow dye. Hollyhocks blossoms to get pinks, red, mauve and tan colors.
Dyer’s garden
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For thousands of years, herbs have been used in medicinal preparations, cosmetic preparations, perfumes, essential oils, craft, natural pesticides, dyes, delicious aromatic teas and as important recipe ingredients.
The resurgence of interest in growing and using herbs has many causes including
* The joy and delight of growing herbs, whether you have room for herb garden, or a pot on a sunny window sill.
* The joy of cooking wholesome, tasty meals and the fun of creating dishes from other cultures has encouraged the use of familiar and unfamiliar herbs - and spices.
* Genuine concerns about the environment and the harmful side effects of chemical products has created great interest for natural - cleaning agents, dyes, soaps fragrances, herbal cosmetics, shampoos, toothpaste and herbal medicinal products.
Herbs are easy to grow. They don’t require difficult or specialized treatment. However, they do best if they are given the conditions that suit them.
This site, will regularly inform you how to grow and care for herbs to use in cookery, craft and cosmetic uses.
It will also regularly provide information about companion planting, which herb is used for what, and their numerous other applications.
As well as being a valued and popular condiment, ginger is highly medicinal. Native to south-east Asia introduced and spread in many tropical countries. The plant is propagated from rhizome cuttings and planted on to well drain fertile soil. Ginger is a perennial, creeping plant, producing an erect annual stem 60 to 150 cm tall. Flowers are produced in spikes greenish with purple marks.
Ginger is a very valuable tonic for nerves and the digestive system. Often used as an adjunct to other remedies. Good for colds sore throats, nausea. It has been used with good effect for delayed menstruation and for exhaustion following childbirth. Take some candied ginger for travel sickness. Ginger is an important ingredient of senna laxatives, to prevent griping.
Chew a small piece of the root before meals or take a cap of tea made with a quarter-teaspoon of powdered ginger to a cup of hot water, sweetened with honey, for delayed menstruation, painful menstrual periods and child-birth pains. Ginger extracts have long been used by herbalists to treat health problems associated with inflammation such as arthritis and bronchitis. More recent studies indicate that ginger help to prevent blood from clotting and lower cholesterol.
Ginger should not be used by children under 2 years of age and large doses should be avoided by people suffering from any skin complaints.
ginger
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A delicious deep
You will need:
250g creamed cottage cheese,
6 tbsp fresh finely chopped herbs such as parsley, oregano,
1/4 bunch chives,
6 each nasturtium leaves and flowers,
1 clove garlic crushed,
1tbsp lemon juice
Mix herbs cheese and lemon together in a glass bowl chill and serve with carrot and celery sticks.
A large number of people are turning to earth-friendly herbal solutions in an attempt to avoid chemical insecticides. Interestingly, many of the aromas of herbs that we find pleasant, insects find unpleasant. Chamomile, Lavender, Lemon Balm, Eucalyptus are among insect-repelling herbs. They can be rubbed on the skin to repel mosquitoes and gnats.
Garlic and chili peppers are potent insect repellents and they should be plant in vegetable and flower gardens as companions to keep away a whole host of chewing insects. A mixture of chili peppers and garlic liquefied in a blender and mixed with water can be used as a spray to effectively protect plants. Other herbs with insect-repelling properties are pennyroyal, peppermint, pyrethrum, southernwood and tansy.
Thyme is a small, bushy perennial with hard, branching stems growing about 25 to 30 cm high. The leaves are small, ovate and grayish-green in color and the flowers are small and white to lilac. Thyme is a native of the Mediterranean region. It is very well known as a culinary and medicinal herb. It is easy to grow and a delightful plant. It likes a sunny position and well-drained soil to grow happily in your garden.
There is a large number of varieties and cultivars with different growing habits, leaf color and flavors. The most common variety, cultivated in home gardens, is the common or garden Thyme. It can be grown by division, layering or from seeds. Harvest the plant in the early stage of flowering, in spring, as it stops growing in hot summer conditions.
Thyme can be used fresh or dried in the kitchen: in bouquet garni, stuffing or summer salad and as a herb tea: for the treatment of sore throat, cough and digestive complaints.
Thyme
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