Here is the list of the herbs we stock and their possible uses:-
Basil -Mixes well with garlic. use with tomatoes, tomato juice, tomato soup, in salads, herbvinegar and butter. Has a variety of culinary uses. A tea infusion aids digestion. Bring indoors for winter, also used in pot pourri.
Chives -Snip up leaves to add a mild onion flavour to salads. Also used in soups and sauces and add to butter and cheese and dips.
Coriander -Use the seed in ratatouille, curries and tomato chutney, soups and vegetables dishes. the fresh leaves can be used in curries, sauces, stews, and saladsand as a garnish. Fresh root can also be used in curries and as a vegetable. An aid to digestion.
Dill -The flower head can be mixed with pickled cauliflower, gherkin or cucumber. The finely chopped leavescan be added to cream cheese, potato salad, grilled meats, soups, seafood, herb butter and vinegar. The seed is high in mineral salts and can be used in a salt free diet and in chutneys and dill pickles. The seed is also used to make gripe water for babies.
Fennel -Roots can be boiled and used as a vegetable. Leaves can be chopped and added to soups, salads and cooked vegetables. Young stems can also be added to salads, giving an aniseed flavour. Seeds can be added to bread or included in sauces and fish dishes. The seed can also be chewed to freshen the breath. Helps Constipation and digestion trouble.
Garlic -The king of all healing plants. High in Vitamin C, excellent anti-bacterial and antiseptic values. Protects against contagious diseases and lung infections, cleanses the blood and benefits circulation. Use as a vegetable and flavouring in many dishes. Crush or chop finely then add to curries, stir-fries, soups, salads. Also excellent roasted and incorporated within meat dishes.
Marjoram -Chop leaves finely and add to salads or include in a butter sauce for fish. Flowetrs can produce an infusion for colds and headaches. the stem can be laid over the embers of a barbeque to give a mild flavour to food.
Mint -Increases earth worm activity in soil. Used t treat digestive complaints, gastric conditions, insomnia and tension. A tea makes a refreshing drink and is beneficial against colds and flu. Use leaves with potatoes and for making a mint sauce.
Parsley -Exceptionally nutritious - rich in vitamins A,B,and C and in iron, calcium and potassium. Parsley helps eliminate uric acid, making it useful in rheumatism and gout. Herbalists value its diuretic action. Sprinkle chopped leaves over boiled potatoes, vegetables, soups,egg dishes, fish and sandwiches. Good garnish. Chewing the leaf will help freashen breath and promote health skin. Grow in rich soil.
Rosemary -Leaves add an extra flavour to lamb, pork and stuffings and also put into baked potatoes or a herb butter for vegetables. Can be used to treat depression, migrane and disorders of the liver and digestion. Do not over use.
Sage -Used in stuffings, meat dishes and cream cheese, also vinegars and butters. Aids digestion and is an antifungal and antiseptic and contains oestrogen.
Tarragon -Add to sauces, fish and meat dishes, excellent rubbed into chicken or mixed with chicken stuffing. An infusionof the leaves is high in iodine, Vitamins A and C and mineral salts, and is good for digestion and as a general tonic.
Thyme -Used in stuffings, sauces, soups, marinades. Particularly good with foods cooked slowly in wine such as game, poultry or shellfish. a tea will produce a good digestive tonic and is good for hangovers! Thyme is a general stimulant to the body's natural resistance, with marked anti-viral and anti-bacterial properties.
All herbs are in 9 cm pots for �1 each
We also have many less well know varieties availble please ask if there is a particular herb you require.