“As Rosemary is to the spirit, so Lavender is to the soul.”
Herbs are defined as “plants without woody stems that can be used for fragrance, flavor and medicinal purposes”.
Medicinal herbs are best used under the supervision of an herbalist or physician of which I am neither. For the sake of space (and safety!), I’ve listed herb and edible flowers I grow and how they are useful. NEVER eat any flower if you are unsure of it’s identity or if you have allergies.
The best time to harvest herbs is early morning just after the dew has dried. Dry them on a screen in a dark spot with good air circulation. Herbs can also be easily freeze-dried by washing, patting dry and packing into freezer bags.
Edible Flowers:
- Anise hyssop- Licorice flavored purple flowers and leaves that make a soothing tea.
- Angelica- Tall and branching plant with white flowers. Stalks are used like celery and can be candied (I’ve not tried that).
- Borage- Beautiful star shaped blue flowers with a cucumber flavor. Good in punch, cold soups, eggs and salad. Also a natural way to attract bees to the garden, they adore it!
- Calendula- Only the petals are edible. May be used to make a faint yellow dye for natural fibre yarns, fabrics etc.
- Chamomile- Cheery button-like daisy flowers with a faint apple flavor make a soothing tea, a blonde hair rinse and a spray for seedlings.
- Carnation- “clove pinks” not florist carnations-faint clove flavor good for tea, potpourris and soaps.
- Chives (garden and garlic)- purple flowers have mild onion and garlic flavors tasty in salads and vinegars.
- Cornflower (bachelor’s buttons)- clove like spicy flavor used in salads, herbal vinegars
- Dandelion- Not a weed but an herb! The greens are tasty wilted and dressed, also used for making wine (haven’t done that)!
- Daylily- (not lilies) Flower buds can be sauteed and eaten like asparagus.
- Lavender- purple and pink flowers are used for vinegars, herbs de provence, jelly, teas, sachets and herbal bath mixes
- Marigold- (tagetes) Cheerful red and orange blossoms are pretty in salads and punches.
- Nasturtiums- Leaves are used in sandwiches and salads and have a peppery flavor, green seeds are pickled like capers.
- Rose- Petals are used in potpourris, sachets and bath mixes. Petals and hips make fruity jellies and jams.
- Violet- sweet flavor used for teas, soaps, salads,sachets and baking
Culinary Herbs:
- Anise- Leaves and seeds have licorice flavor. Good for baking and seasoning. Annual.
- Tarragon- (use French only) Good to flavor fish, chicken and vinegars. Perennial shrub.
- Sage- Use fresh or dried to season meats and stuffings, good with winter squash sautee. Perennial.
- Basil- Use fresh or dried in pestos, sauces, vinegars, stir fries, jellies, teas and salads. Annual.
- Thyme- Good with poultry and mixed with other herbs for sauces, dressings etc. Shrubby perennial.
- Marjoram- Milder version of oregano. Annual.
- Oregano- Pungent. Used for pizza, sauces and meat seasoning. Shrubby perennial.
- Fennel- Feathery fronds used to flavor fish, bulbous base ideal substitute for celery, seeds used in sausage. Mild licorice flavor. Annual
- Dill- Fresh, it’s great for fish,vegetables, sauces and dips. Fresh flower heads are good for pickles. Annual.
- Chives- Pretty clumps with mild onion flavor can be used as onions are.
- Cilantro- Pungent herb used in salsas. Annual.
- Savory- The “bean herb” also good with eggs, soups and sauces. Annual.
- Chervil- Good with fish and all egg dishes. Parsley flavor. Annual.
- Parsley- Used as garnish as well as in soups, sauces, meat and egg dishes. Versatile and full of vitamin A and C. Biennial.
- Mint- Rampant grower flavors dips, teas, sauces, jellies, marinades and candy. Perennial.
- Rosemary- Very good on poultry and lamb, used in dressings,teas. Aromatic shrub considered an annual in zone 6 can be overwintered.
- Lovage- Tall stalks with abundant celery-like leaves. Perennial.
