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Herbs have been used for thousands of years by man as medicines, cosmetics, dyes, insect repellents and especially to add those wonderful flavours to meals. |
Click on a herb name below for further details |
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| Coriander | - Coriander is used frequently in Asian cooking. |
| Cress | - Easily grown indoors |
| Culantro | - A favourite West Indian flavour |
| Cumin | - An essential ingredient in curry |
| Curry Tree | - A popular flavouring in Indian food |
| Dill | - Dill goes well with potatoes or fish. |
| Dog Bane | - Many dogs hate the smell |
| Elderberry | - Use Elderberry to flavour jams, jellies & desserts. |
| Echinacea | - Echinacea is regarded as having the ability to stimulate the immune system |
| Fennel | - Fennel is a favourite flavouring for fish |
| Fenugreek | - The curry-flavoured seeds are highly prized |
| Feverfew | - A pretty medicinal plant |
| French Sorrel | - Sorrel is a zesty addition to salads & is also used in the famous French sorrel soup. |
| Galangal | - A favourite flavouring in Thai cuisine |
| Garlic | - Garlic has so many uses in cooking (particularly Italian) that it is hard to do without it. |
| Geranium | - Scented geraniums are a favourite input to potpourri. |
| Ginger | - This aromatic rhizome is a favourite world wide. |
| Gotu Kola | - In Australia it's marketed as the Arthritis Herb. |
NAME: Coriander (Coriandrum sativum) DESCRIPTION: Coriander is an annual herb with fine, lacy foliage. It is sometimes called Chinese Parsley. The leaves have a fresh, spicy flavour. The flowers are white tinged with mauve and appear in summer. They are followed by seeds which are oval, whitish and delicious (like manna from heaven according to the Bible) when mature. The name (from koris - a bug) comes from the fact that, when green, the seeds "smell like a bug"! The plant grows to about 50cm. ORIGIN: While often considered an Asian herb, the plant originated in southern Europe and was used by the ancient Egyptians and Babylonians. CULTIVATION: Choose a position where there is morning sun and dappled afternoon shade for best results. Plant seeds in spring and again in autumn in temperate areas. Small stakes will prevent the bushes from being blown over. Water well and fertilise during the growing season. The plant quickly runs to seed in warm weather so try for autumn planting in a protected area if possible. USES:
Coriander is used extensively in
Thai cooking, some Mediterranean and South American cuisines and is an essential
ingredient in curry powders and mixed spice. It is used to flavour cakes, cooked fruits
and biscuits and is particularly delicious in chicken, fish and vegetables dishes.
Coriander is believed to aid digestion and is useful in treating colic. |
NAME: Cress (Lepidium sativum) DESCRIPTION: Cress is an annual herb with a sharp peppery taste. ORIGIN: Europe and Asia CULTIVATION: Cress is probably the quickest and easiest herb to grow and it is often cultivated indoors. Cress seed is sprinkled over finely tilled soil in a semi-shaded part of the garden or on to potting mix in a container. It is then lightly covered with growing medium and watered gently. It will do well in a pot on a brightly-lit window sill. The seed generally germinates with a few days and the cress is harvested once it has a couple of true leaves. This is usually done with scissors. Sow successively for a continual supply. Cress seed is often sown with mustard seed and the leaves used together.
USES: Fresh
young cress leaves add zest to salads and to soups. Egg and cress
sandwiches are a traditional favourite. The leaves are very nutritious and
were believed to have a number of health benefits, including the promotion
of healthy skin and hair. |
NAME: Culantro (Eryngium foetidum ) DESCRIPTION: A biennial plant, culantro grows to around 25cm tall. The leaves are club shaped with bristly margins. They grow as a basal rosette and can be very long - up to 30cm. It bears blue flowers and tends to bolt in hot weather, but probably less so than coriander. The plant has a very pungent aroma which is similar to coriander, but stronger. The name is often confused with cilantro which is an alternative name for coriander. The plant is often substituted for coriander in Asian cooking and food processing. ORIGIN: Tropical areas of Central America and the Caribbean. CULTIVATION: Culanto grows best in semi-shaded locations in heavy soil enriched with organic matter. The soil needs to be kept moist, but it should also be well-drained. Seed can be raised in situ or in seed boxes or containers. It can take up to 4 weeks to germinate. Culantro will cope better in humid conditions than coriander and is a good alternative to grow in tropical and sub-tropical areas of Australia. USES: Culantro is an important
seasoning in the cuisine of the West Indies and is particularly popular in
Puerto Rico. It gives a unique flavour to many popular dishes, especially
salsa and sofrito (a combination of peppers, garlic, onion and culantro).
It is also used widely in India and South-East Asia to flavour curries,
rice and noodle dishes in particular. The herb is reported to be rich in
nutrients and is used medicinally by the local populations for a range of
complaints. |
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DESCRIPTION: Lax, slender, fine leafed, annual herb to 15cm tall. Small white or deep pink flowers are followed by the pungent aromatic seeds for which the plant is grown. ORIGIN: Egypt and countries of the Mediterranean CULTIVATION: Select an open, well-drained and very sunny position. Sow seed in spring or early summer when all danger of frost is over and the soil has warmed up. Sow seed where it is to grow and keep moist until germination. Plants take at least 4 months of warm weather to flower and produce seed. If seedlings are to be raised under glass, sow into individual pots and transplant with as little disturbance as possible. USES:
Ground roasted cumin seed is a vital ingredient in many curry
powders and curry dishes. It is used in Mediterranean, Arabian, Indian and
Mexican cuisine. It is especially good in beef curries and in lentil and
bean dishes. The flavour also enhances vegetables such as zucchini and
eggplant. It is often used to flavour pickled vegetables. The flavour is
very strong, so use judiciously. |
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DESCRIPTION: This suckering plant can grow to a tree up to 6m tall in warm, humid climates, but it can also be grown very successfully in a pot as a much smaller plant. It will also generally be smaller if grown out of its normal climate zone. The pungently-flavoured pinnate leaves are borne on opposite slender branchlets and have an unusual pendant habit. The leaves themselves are smooth and shiny with paler undersides. White, perfumed flowers in summer are followed by blackish berries ORIGIN: Tropical areas of India CULTIVATION: The plants grow best in tropical and sub-tropical climates in sunny to semi-shaded locations, though they can be sustained in other climates by moving pots to warm protected areas in winter and maintaining humid conditions in areas where summers are hot and dry. They are very frost sensitive. Soil needs to be enriched with lots of organic material and be well-drained. Water well when the weather is dry but don't over-water. The plants require very little in the way of fertiliser. Seeds germinate fairly readily. Be aware that some species of Murraya are weedy in Australia, so remove the flowers as soon as they fade. Keeping the plant pruned to a small specimen will make this an easier task. USES: The leaves are used
to flavour a range of dishes and typically they are fried in oil until
crisp to impart flavour to other foods, especially vegetables, cooked in
the same oil. The leaves are not often used fresh as the excellent flavour
is released by cooking the leaves. Drying the leaves is not very
successful as they tend to lose flavour as they dry. The plant has also
been used in traditional Indian medicine for a range of ailments. The oil
derived from the leaves is also used in the perfume and soap industries. |
DESCRIPTION: An attractive, feathery-leafed annual growing to approx. 1m. The yellow flowers are borne in compound umbels in summer and are attractive to bees. The seeds have a pungent taste similar to caraway seed. ORIGIN: Countries surrounding the Mediterranean and Black Seas. CULTIVATION: Sow seed in spring and summer. Choose a sunny position sheltered from strong winds. Enrich soil with organic material and add a little lime. Keep the plants well watered. Seeds are best sown in situ. They may self-seed prolifically. USES:
Chopped
dill leaves can be used in most dishes but are particularly flavoursome in fish and potato
recipes. The seeds are traditionally used with cucumbers to make dill pickles. The leaves
make a very attractive garnish. Tea made from dill seeds and leaves is sometimes
recommended a mild sedative, for stomach upsets and flatulence. Cooled tea
is called dill water. |
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DESCRIPTION: Dog Bane is
a lax perennial to around 40 cm tall with succulent stems and rounded,
finely toothed leaves covered with fine hairs. Flowers are blue-mauve and
encased in attractive white to bluish bracts. Click
to see a picture. ORIGIN: East Africa USES: Dog Bane is used as a repellent, especially against dogs, but it can also be made into a spray and used as a general repellent and as a masking agent.
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DESCRIPTION: This perennial herb can grow up to 1.2m tall. It has large hairy leaves and thick stems. The daisy flowers consist of a central dark ‘cone’ surrounded by reflexed pinkish purple ray florets. ORIGIN: North America CULTIVATION: Preferably choose a sunny position though the plant can cope with semi-shade. It does best in low-nutrient soils that are well-drained. The plants can be grown from seed sown in spring but the seeds require stratification in freezing conditions and also light to germinate well. USES: Echinacea has become popular in recent years and is regarded as having the ability to stimulate the immune system, so assisting in the treatment of a wide range of infections as well helping increase resistance to flu. The flowers are also very attractive in the ornamental garden. Illustration: Echinacea 'Kim's Knee
High', a PGA plant |
ORIGIN: Europe CULTIVATION: Plant in a sunny or semi-shaded position in moist, compost-enriched soil. Hardwood cuttings can be taken in August or tip cuttings in November. Suckers can also be dug up and transplanted. Water well. USES: The flowers are used to add flavour to jams and jellies and in
desserts. The berries are also used in jams and jellies and to make elderberry wine. An
infusion of the flowers makes a tea that was used to treat colds and flu. The infusion was
also used to soothe sore eyes and for cosmetic purposes. The leaves and berries are used
in various medicines and ointments. |
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DESCRIPTION: This feathery-leaved perennial grows to around 1.5 m tall. It has a large deep root and a bulbous leafstalk, which is very much enlarged in the Florence Fennel variety (F. vulgare var. azoricum) and used as a vegetable. Yellow flowers are borne in umbels in summer and are followed by straw-coloured elongated seeds. Leaves, stems and seeds have a mild aniseed flavour. There is a bronze-leaved form. ORIGIN: Southern Europe CULTIVATION: Fennel will grow in most soil types in full or partial sun and will tolerate dry conditions. The seeds germinate so readily and grow so easily that it is a serious weed in some areas. Either collect all the seed by cutting nearly mature seed heads and placing them in paper bags or remove the flowers if you do not want to collect seeds. The plants often die back in winter and resprout in spring. USES: Fennel is traditionally used as a flavouring for fish and dried fennel stalks are sometimes used to grill fish. The leaves are used as a garnish and to flavour stuffings. The seeds are used to flavour savoury dishes and are baked into cakes and breads and added to fruit pies. Fennel oil is used to flavour the liqueur Pernod. (Oil from fennel grown in Tasmania is exported to France for this purpose.) It is used in cosmetics and perfumes. Fennel also has medicinal properties. Fennel extracts are used to treat colds and coughs and fennel seed is used in the manufacture of gripe water. It is also used to treat skin and eye disorders.
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NAME: Fenugreek (Trigonella foenum-graecum) DESCRIPTION: Fenugreek is a leguminous annual plant that grows to around 60cm tall. The leaves are similar to clover in shape. Flowers are pea-shaped and yellow or white and appear in the leaf axils. Like other legumes, the seeds are held in pods. Fenugreek pods are thin and crescent-shaped. The light brown seed harvested from the dried pods has a strong curry flavour. ORIGIN: Mediterranean CULTIVATION: Prepare soil by adding plenty of composted organic material. Add a ration of lime if the soil is acid. A sunny, well-drained position and adequate water is required. Seed is sown in situ in spring. USES: The seeds can be lightly
roasted and ground and used as a flavouring, especially in curry dishes.
Fresh seed can be sprouted to give tasty sprouts. The young leaves are
often used in Asian dishes and can be included in salad mixes.
Traditionally, fenugreek tea made from the crushed seed was used
medicinally for a range of ailments. The plant was fed to animals as a
both a tonic and a valuable food source; however it is now thought to have
deleterious effects on animals if eaten in excess. |
NAME: Feverfew (Chrysanthemum parthenium) DESCRIPTION: A small perennial shrub, feverfew grows to around 80cm tall. It has green, much divided leaves (though a golden-leafed form does exist.) Flowers are small with yellow centres and there is an attractive double-flowered form. ORIGIN: South-eastern Europe CULTIVATION: Choose a semi-shaded location that is well-drained. While the plant is a perennial, it is often grown as an annual because it self-seeds so readily. This characteristic also makes it a candidate for weed status, so avoid planting it in sensitive areas. Dead-heading as soon as the flowers fade will help avoid self-seeding. Plant seed in autumn or in spring. Cut established plants down in autumn and they will reshoot in spring. USES: Feverfew is
an old medicinal plant as its common name indicates. In particular, it is
used to treat fevers, arthritis, migraines and menstruation problems. In
her book "Grow Your Own Herbal Remedies", Penny Woodward warns
that feverfew should not be taken by folk on blood-thinning medication or
by pregnant women and that eating too many fresh leaves can cause mouth
ulcers. The plant makes a pretty addition to the garden and the flowers
can be steeped in hot water to make an insecticidal tea that can be safely
sprayed on garden plants and vegetables. Like pyrethrum, it can affect good
insects such as bees, so use in the evening. |
DESCRIPTION: French Sorrel is a perennial herb which grows in a clump. The leaves are very similar to those of common dock weed which belongs to the same genus. It grows to about 50cm and produces terminal panicles of small flowers in summer. ORIGIN: Highland areas in southern France and surrounding countries. CULTIVATION: French Sorrel prefers a well-drained position e.g. in a rockery, which is sunny but sheltered. The plants must be kept well watered. Seeds can be sown in spring (and again in autumn in warm areas). Clumps can also be divided in autumn. Flower stalks should be removed as soon as they appear to keep the plant vigorous and the leaves fresh and tender. Watch out for snails and caterpillars. USES:
French
Sorrel is high in vitamin C, has a sharp taste and is a zesty addition to salad greens.
Sorrel soup and sorrel sauce are tangy and delicious. Sorrel is sometimes substituted for
spinach, but like comfrey, it should be eaten in moderation as the high level of oxalic
acid can be harmful. This herb was used as a treatment to clear the skin. |
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DESCRIPTION: A perennial plant in the Zingiberaceae (Ginger) family, Galangal grows as a large clump of narrow leaves up to 2m tall. It bears small white flowers on branched heads, followed by red fruits. The rhizomes are large and fleshy and reddish in colour and are primarily the part used, though young shoots and flowers may also be eaten. The flavour is unique – a kind of peppery ginger. ORIGIN: Malay Peninsula
to Java USES: Galangal is valued both as a food plant and medicinally and also in the making of perfume. Slices or pastes of the rhizome are used to flavour curry dishes and soups and it is particularly popular in Thai cuisine. The root is also infused to make a tea which is valued for its efficacy in treating indigestion, nausea and flatulence.
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DESCRIPTION: Garlic is a perennial bulbous plant. It forms a compound bulb made up of many individual cloves or small bulbs. Each one of these is capable of growing into a new plant and producing another compound bulb. The flattened, linear leaves are also tasty, but harvesting the leaves will result in smaller clusters of bulbs being produced. Some varieties produce flower stems with clusters of pale pink flowers surrounded by papery bracts. These may produce bulbils which can be planted out. They will take two years to form full compound bulbs. ORIGIN: Siberia. (There is some argument over this. The plant has also been known in the Mediterranean since Ancient Egyptian times.) CULTIVATION: Garlic is grown as a winter crop in Australian gardens. Prepare beds by digging over and adding compost. Good drainage is important, so plant into raised beds if the soil is heavy clay. Individual cloves of garlic are planted just below the soil surface from late autumn to the beginning of spring. The strappy leaves grow throughout the summer and brown off in late summer/autumn. The clustered bulbs are then dug up with a fork and hung up to dry in an airy place. USES:
Garlic is a favourite flavouring in the cuisine of the Mediterranean countries, but is
also widely used in Asian cooking eg in Korea where it is the major ingredient in the
favourite national dish of Kimch’i, and also in Vietnamese cooking. In Australia it
is used widely in pasta, pizza, snack foods and many Asian and Mediterranean dishes. Apart
from its wonderful flavour, many people strongly believe that consuming garlic is a useful
disease preventative, and recent medical research appears to support this. In the garden,
garlic is often used as a companion plant to mask the smell of plants that pests such as
aphids find attractive. A border of garlic makes an effective edging to a rose garden. |
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ORIGIN: South Africa CULTIVATION: Peppermint, Rose-scented and Nutmeg Geraniums need a semi-shaded location and moist soil. Lemon-Scented Geraniums are tougher plants and grow in sun or semi-shade and are drought tolerant. The plants can be propagated by seed but are generally grown from cuttings. They are easily grown and relatively untroubled by pests. Cutting back after flowering promotes bushy growth and prevents the plants from becoming leggy. USES: Scented geraniums are generally grown for their ornamental value and the delightful perfumes they bring to the garden. They also have insect-repelling properties. The leaves can be used in cooking to add flavour to cakes and desserts and as attractive garnishes. The leaves and flowers are used in tussie-mussies and potpourri. G. graveolens is the source of geranium oil used in perfumery and cosmetics.
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DESCRIPTION: An erect
tropical perennial with narrow leaves that grows from a fat, fibrous,
knobby rhizome. The plant grows to around 1m high and the species produces
a scaly flower spike of cream and purple flowers. The aromatic rhizome is
the part of the plant that is usually eaten, though sometimes young stems
are also used. USES: Ginger is widely used in Indian and Asian cuisine. The rhizomes are peeled and grated into a range of beef, chicken, pork and fish dishes. Ginger is also widely used in curries and finely shaved ginger slices are often used in sushi. Ginger rhizomes can be dried and ground into a powder which is used in cooking biscuits, cakes and gingerbread. Pieces of the rhizome are cooked in syrup and sold as crystalline ginger or glace ginger which are often eaten as sweets or baked into cakes and muffins. Ginger also has medicinal properties and helps to alleviate nausea, especially from travel sickness and stomach ache. It has anti-bacterial and anti-inflammatory properties
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DESCRIPTION: This vigorous and potentially invasive perennial grows as a creeping mat-forming plant with rounded leaves similar in shape and habit to Dichondra. It spreads by sending out stolons. Flowers are red to purple and inconspicuous. In Australia it (and the more cold tolerant species C. cordifolia) are marketed as "The Arthritis Herb". Other common names include Indian Pennywort, Asian Pennywort and Indian Ginseng. It has a mild but pleasant taste. ORIGIN:
Tropical Africa,
East and South-East Asia and some Pacific Islands. Some sources also say
it is native to the Americas. Suffice it to say it is a very widespread
herb. USES: Gotu Kola is primarily valued for its use in traditional medicine, though it is also being researched and used in modern medicine. Traditionally it is used to treat a range of ailments including stomach ulcers, skin conditions, wounds, burns, arthritis and it is used as a general tonic. It is particularly useful in promoting healing and the preventing of scarring. However caution is needed as asiaticoside, a substance derived from the plant is reported to be implicated as a carcinogen. Penny Woodwood in Asian Herbs & Vegetables also warns that the plant is unsuitable for people suffering from high blood pressure or taking blood-thinning drugs. In some cultures folk eat the leaves in salads and add them to cooked dishes, but probably more for the perceived health benefits than for their flavour.
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the main Herb File Index
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2000 - 2008 http://www.global-garden.com.au
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NAME:
NAME:
DESCRIPTION:
Pelargonium tomentosum (Peppermint Geranium) has large
rounded soft hairy leaves with a minty perfume and small white flowers
flushed with purple. It grows as a ground cover to around 60cm tall.
NAME: