Lavender is an evergreen perennial scrub but here in our zone 3 growing area we treat it like an annual. It has long aromatic leaves, gray green and downy that grow to the height of 2 feet. The blue-mauve flowers are intensely fragrant and walking in a field of blooming English Lavender should be on everyone’s bucket list, not only will you enjoy the look and smell of lavender but you will see bees gathering their nectar.
Read the rest of this entry »Archive for the ‘Herbs/Spices’ Category
Spices – Cumin
Cumin is a great tasting spice that has been used since ancient times as a healing agent. It has been used mainly for digestion. Taken after a meal in pill form or a soothing tea made from the seeds, it has been known to also control flatulence, ease stomach pain, and combat various causes of nausea.
Read the rest of this entry »Spices – Saffron
A football field full of saffron crocus flowers is needed to produce one pound of saffron. A person can now better understand how saffron is worth its weight in gold. The flower has become very sensitive to its growing conditions and the increased demand for saffron has rendered this spice one of the rarest, most sought-after and expensive spices in the world.
Read the rest of this entry »Spices & Herbs
Can you imagine food without spices? It would taste really bland! But too much of a good thing isn’t good either. The true purpose of seasoning with herbs and spices is to compliment your dishes, not overwhelming the flavor of the food.
Read the rest of this entry »Herb – Common Mallow
When I began my interest in herbs I was astounded to find how many flowers are actually herbs. One of these is the common mallow plant. I have used it as a flower for years not aware of it’s herbal qualities.
Read the rest of this entry »Herb/Spice – Coriander
Coriander leaves are called cilantro. The coriander plant is a rigid, strong smelling annual with a pronounced taproot and slender stems up to 2 feet. It features ferny pinnate leaves, rounded and parsley-like at base, umbels of small white or pink flowers formed in midsummer, followed by round red-brown seed capsules that are very aromatic when ripe.
Read the rest of this entry »Herb – Dill
Dill is one of the most common herbs in North America. It is an annual tall and lacey plant that grows 18-30 inches in height, with fine feathered blue-green leaves and hollow stems. It has small open umbels of creamy-yellow flowers in summer, followed by dark brown seeds.
Read the rest of this entry »Herb – Liquorice
Liquorice, a herbaceous perennial has been cultivated for its sweet aromatic root since the Middle ages. Arab physicians used it as a laxative, and for treating stomach ulcers and bladder and kidney complaints. It has also been used as an infusion given for sore throats and to reduce fever.
Read the rest of this entry »Herb – French Tarragon
Tarragon, an anise scented herb, comes in two varieties French and Russian. When speaking of tarragon if the variety is not specified you can assume it is the French type. It has a most pleasant aroma and is a more refined delicate plant than the Russian more robust, coarser, inferior in flavor plant.
Read the rest of this entry »Herbs – Horseradish
Before modern medicine, horseradish was invaluable to people for maintaining various aspects of their health. It was used as a digestive, antiseptic, stimulant and to make poultices for rheumatism, chest complaints and circulation problems.
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