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 [...]
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 [...]
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 [...]
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 [...]
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. [...]