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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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| Hyssop | - use in moderation for a sharp flavour. |
| Juniper | - very popular in sauces served with game. |
| Lady's Mantle | - traditionally used to promote a beautiful complexion |
| Lavender | - English Lavender is generally regarded as the most aromatic. |
| Lemon Aspen | - a unique Australian flavour |
| Lemon Balm | - makes a calming tea |
| Lemongrass | - wonderful in Asian cooking |
| Lemon Verbena |
- Lemon Verbena imparts a lemon tang to chicken & fish. Also excellent in potpourris. |
| Lemon Myrtle | - tangy Australian bush food |
| Licorice | - the root has long been used both medicinally and as a popular flavouring |
| Lovage | - a favourite of the Ancient Romans who used it as a medicinal cure-all |
| Mandrake | - an ancient herb steeped in superstition and intrigue |
| Marjoram | - a classic Mediterranean herb |
| Meadowsweet | - a traditional analgesic |
| Mint | - nothing is quite as fresh |
| Mountain Pepper | - an Australian bush food with plenty of punch |
| Mushroom Plant | - nutritious with a mild mushroom flavour |
| Mustard (Black) | - mustard seed has long been used for both flavouring and medicinal purposes |
| Native Mint | - an Australian mint that is peppery as well |
| Oregano | - use Oregano in tomato & egg dishes and in pizzas, lasagne, pesto and pasta. |
Click here to return to
the main Herb File Index
DESCRIPTION: A low-growing perennial to about 60cm. The leaves are dull green, narrow and stalkless. The flowers are deep blue-purple (and occasionally pink or white) and appear in late summer/early spring. ORIGIN: Southern Europe. It was spread throughout Europe by the invading Roman armies. CULTIVATION: Hyssop prefers light, friable, well-drained soil. It will grow in either a sunny or semi-shaded position. Seed can be planted in spring and cuttings can be taken in late spring or early summer. In autumn, new plants can be created by root division. This perennial is often used as a border plant in herb gardens as it lends itself well to hedging. Pruning after flowering will create a more compact plant and better flowering in the following year. USES:
Hyssop
has a sharp, bitter flavour that can be interesting if used in moderation. It can be used
in soups, stuffings and sauces. The sweetly scented flowers make an interesting addition
to salad greens. Hyssop oil is used widely in the perfume industry and
hyssop tea was used
to treat many ailments including digestive and intestinal problems, throat infections,
rheumatism and insomnia. Hyssop flowers are very attractive to bees. |
DESCRIPTION: An attractive conifer generally growing to about 4m (but may reach 10m in ideal conditions). The tightly packed branches are covered with sharp needles and form a compact tree. (The species tends to be variable, however, and many prostrate and bushy forms exist.) The plants are most often dioecious ie having separate male and female plants. Insignificant flowers in summer are followed by berries that are actually tiny cones. The berries take 2-3 years to ripen to a dark blue/black colour. ORIGIN: All continents in the Northern Hemisphere. CULTIVATION: Juniper is one of the few conifers that prefer alkaline soil. The plant requires a sunny position and good drainage. Trees can be propagated quite easily from cuttings. USES:
Ripe juniper berries
are an interesting ingredient in a variety of foods. The aromatic berries are used in meat
and in vegetable dishes such as sauerkraut and are particularly popular added to sauces as
a complement to game. They are often used in pates and stuffings as well. Juniper berries
are probably best known for their worldwide use as the flavouring for gin. |
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DESCRIPTION: Lady’s Mantle is a herbaceous perennial belonging to the Rose family. It has very handsome shallow-lobed leaves with serrated margins that encircle the stem like a cloak Dewdrops and raindrops are held on the surface, giving it the alternative common name of Dewcup. Flower stems emerge in summer and carry masses of tiny petal-less greenish yellow flowers. It grows to around 50cm tall when in flower. It becomes dormant over winter. It is not scented but has a sharp astringent taste and contains tannins. ORIGIN: Europe, North America and Asia CULTIVATION: Lady’s Mantle needs a moist, semi-shaded location and organically enriched soil. The seeds generally need cold stratification to germinate. Propagation is more usually via division of the clumps. USES: Lady’s Mantle has a long history of curative and magical powers. In early times, the dew that collected on the leaves was thought to preserve a lady’s complexion and took on extra magical powers if collected by the light of a full moon! It has also been used in traditional medicine as an astringent tonic for skin complaints, as a tea used in the treatment for menstrual and digestive problems and to dress wounds. Today it is sometimes used as an ingredient in mouth washes. An infusion can also be used as a gargle for treating sore throats. It should not be consumed by pregnant women. |
ORIGIN: Mediterranean CULTIVATION: Plant lavender in a very well-drained position in full sun. Once established, the plants are very durable and require little water or fertiliser. Plants may be raised from seed or from tip cuttings taken in late spring. After several years, plants tend to become woody and can be replaced with new plants propagated from cuttings. The long flower stems should be harvested by cutting them close to the woody part of the plant. A light pruning of the foliage after flowering is also recommended. The plants do not take kindly to being pruned back into old wood. A hedge of English Lavender is a joy to walk beside as brushing past releases the magnificent perfume. USES: English Lavender is used for a wide range of scented products - cosmetics, soaps, lavender pillows & bags, scented stationery, bath products, pot pourri, etc. As well as being beautifully perfumed, lavender oil is soporific - it makes you sleepy. Drowsiness is one of the challenges that workers in the lavender industry have to overcome. Lavender oil is often used in products that aim to relieve the pain of arthritis and rheumatism. The oil is also an antiseptic and a few drops of the essential oil shaken with water in a pump spray makes an excellent room freshener. Lavender can also be used in cakes, confectionery and desserts. Lavender flowers have long been used to keep drawers and clothes smelling fresh and to repel moths and silverfish. In the garden, lavender is highly ornamental and is a good companion plant for vegetables and fruit trees as it both masks smells and repels insects. Rubbing your skin with a few lavender flowers and leaves makes a quick and pleasant personal insect repellent.
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DESCRIPTION: Lemon Aspen is an Australian bushfood plant and not a herb at all but a unique rainforest flavouring. In its natural environment, it grows as a tall tree up to 20m high. It has deep green leaves and clusters of scented cream flowers The unusual, small lime green fruit are harvested in autumn and winter for their unique flavour – a strong citrus tang with undertones of eucalyptus and menthol ORIGIN: Tropical rainforest of far north Queensland, Australia. CULTIVATION: Lemon Aspen can be propagated from fresh seed. Choose a sunny but sheltered position and enrich the soil with organic matter and leaf mould to replicate the rainforest floor. The tree needs ample watering and the soil should be kept moist but well-drained. USES: Lemon Aspen has a strong and unusual flavour and is used in Australian bushfood cuisine. It can be used in any recipe as a substitute for lemon, though the flavour is much stronger than lemon juice. Use it with discretion. It is particularly suited for use in seafood and chicken dishes. It is also used to flavour sauces, dressing, vegetables, ice cream, desserts, cakes and biscuits.
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NAME: Lemon Balm (Melissa officinalis) DESCRIPTION: This soft-leafed perennial grows to around 50cm tall. The leaves are obviously veined and have a pleasant lemon aroma. White flowers are borne in summer. ORIGIN: Southern Europe CULTIVATION: Lemon balm prefers a rich, moist soil in semi-shade. It is a spreading plant that can become invasive and is best confined to a wide pot or a defined bed. This vigorous growth means it can be used as a scented lawn substitute in low traffic areas. It should be pruned or mown after flowering. The plants can be propagated by seed sown in spring or autumn, by cuttings taken in summer or by division. In cold climates it becomes dormant in winter. USES: Lemon
balm is used most often as a lemon-scented tea and it has a slightly
sedative effect. The leaves can also be used to add a lemon tang to
salads and dressings, sauces, drinks and desserts. The flowers are
filled with nectar and are highly attractive to bees, so the plant can
be useful in attracting bees to assist with pollination of other plants
eg vegetables. |
DESCRIPTION: Lemongrass is a perennial grass which grows as a clump around 1.2 m (4ft) tall. The clumps expand via stolons and can become quite wide. The leaves have a very appealing lemon taste ORIGIN: Malaysia CULTIVATION: This plant needs a sunny but sheltered spot with protection from afternoon sun. Good drainage is important and soil rich in organic matter will achieve the best results. Ample water is needed. This is a tropical plant and it will not survive frost, but it can be grown in a container if you wish. USES: Lemon Grass is a must have for those who like Asian
cooking - especially Thai food. The bottom of the leaves is thick and fleshy and adds a
tangy flavour to curries and stir-fries. The new leaves can be chopped and used to flavour
chicken and seafood dishes in particular, or infused as a tea. |
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ORIGIN: The rainforests of Queensland, Australia. CULTIVATION: While native to the sub-tropics it will grow well in temperate, cool and Mediterranean-type growing zones too. Plant it in full sun or in dappled shade in well-drained soil. In cool areas, choose a warm location, protected from frost. The tree will require irrigation during the dry months of the year. USES: The leaves, flowers
and seeds can all be used, but using the leaves fresh, or dried and
ground, is most common. The flavour is excellent - citrus with a hint of
lemongrass. It can be used in fish, chicken, pork, seafood and vegetables
and can be substituted for lemongrass or limes in Asian cooking. It can
also be used to add a tang to sauces and desserts. |
DESCRIPTION: A deciduous shrub or small tree to around 2.5m with pale green pointed leaves which have a delightful lemon fragrance. The small pale lilac flowers appear in summer. ORIGIN: A native of South America, it was introduced to Europe in the 18th century. CULTIVATION: Needs a sunny position, protected from strong winds. Soil should be friable and well-drained. Mulch well. Prune in winter to prevent shrub becoming straggly. Hardwood cuttings can be struck in late winter, and tip cuttings taken in late spring. USES:
Can be used to impart lemon flavour and aroma to cakes, drinks
and puddings. (Remove leaves before serving). Makes a refreshing tea that is reported to
be a mild sedative and useful in relieving indigestion and flatulence. Lemon Verbena oil
is used in perfumes and cosmetics. The leaves release their perfume easily when brushed,
so are often planted beside pathways and thoroughfares. |
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DESCRIPTION: Licorice is a stout perennial legume growing to approximately 1.2m tall. It has fresh green pinnate leaves with sticky undersides and violet and white pea-shaped flowers in summer. The flowers are followed by seed pods. It has a thick, fibrous root and this is the part that is harvested in autumn. It spreads through stolons which can extend up to 2m from the original plant. ORIGIN: Western Asia & the Mediterranean CULTIVATION: Choose a sunny location that is well-drained. Soil should be deep, moist and enriched with organic matter. The plants can be propagated from seed sown in spring and autumn and also by division. USES: Licorice has
long been used in confectionary and in medicines such as cough mixtures
and laxatives. Its active constituent, glycyrrhizin, is many, many times
sweeter than sugar, but it can have harmful effects on the body such as
increasing hypertension, increasing blood pressure and causing heartbeat
irregularities. The herb should therefore be used with caution. While
licorice was once used to flavour the popular confectionary that now
bears its name, these days, licorice sweets are most often flavoured
with aniseed. |
NAME: Lovage - Levisicum officinale DESCRIPTION: This perennial herb can grow up to 1.5m tall. It looks rather like a slender celery plant. All parts of the plant - stems, leaves, roots and seeds are used. The plant is aromatic and it has a savoury, peppery, celery-like flavour. Small bright yellow flowers are borne in summer. The seeds are elongated and brown. ORIGIN: The Mediterranean CULTIVATION: Lovage is one of the few herbs that will cope with a semi-shaded position. The plant does best in a well-drained, sheltered position where it gets morning sun. It needs fertile soil that has been enriched with organic material. The plant becomes dormant in winter. USES:
The leaves make a tasty addition to soups and casseroles. Dried
leaves make a savoury tea that is reputed to aid digestion. The herb was
a favourite of the Ancient Romans who used it as a medicinal cure-all
for a range of ailments from stomach upsets and infections to
gynaecological problems. An infusion added to a bath was considered an
effective deodorant. |
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DESCRIPTION: This herb has a long, dark history with strong associations to magic, witchcraft, poisoning and sex. It grows to around 25cm tall and has a rosette of large leaves with obvious veining and a thick brown carrot-like root that often divides into two, like a pair of legs. The greenish-yellow (or white with purple or blue) flowers are followed by orange berries that smell like apples. ORIGIN: Middle East, especially Palestine CULTIVATION: The seeds need stratification in the fridge if they are to germinate. The plant grows in full shade in deep, rich, acid soil. For detailed cultivation instructions, click here . USES: This hallucinogenic herb is poisonous and its internal use is dangerous. Traditionally it was used as a narcotic & anaesthetic (and a convenient way to dispatch one’s enemies) and it was thought to be an aphrodisiac and fertility drug. The leaves were used to dress wounds and ulcers and the root was employed as an emetic & purgative, and as a treatment for rheumatism and mental illness. Countless superstitions and psychic properties are attributed to mandrake. |
NAME: Marjoram Origanum majorana DESCRIPTION: This perennial herb has an erect habit and grows to around 50cm tall. The small rounded leaves are soft and highly aromatic. It bears small white flowers in tight clusters in summer ORIGIN: The Mediterranean CULTIVATION: Marjoram grows naturally in poor soils. Too much water and fertiliser will make the plants sappy and lacking in flavour. Marjoram can be grown from seed planted in spring. Sow seed in punnets and transplant later. New plants can also easily be propagated from cuttings taken in late spring. Marjoram likes a lightly textured soil in a bright, open, sunny location. It’s quite drought tolerant and survives hot summer weather very well. Cut back in late winter to promote a fresh flush of spring foliage. USES: Marjoram is a favourite
seasoning in a range of meat, vegetable and egg dishes. It is commonly
used to season stuffing and herb breads. Is also makes a refreshing tea.
An infusion of marjoram is often used by brunettes as a hair rinse. |
NAME: Meadowsweet (Filipendula ulmaria) DESCRIPTION: An erect
herbaceous perennial growing to around 1m. The leaves are not
dissimilar to blackberry leaves and are glossy above and felted
underneath. This is not surprising as it is also a member of the
Rosaceae family. The leaves are sweetly scented. Clusters of tiny white
flowers with a sweet almond perfume are borne in summer. ORIGIN: Europe & West Asia CULTIVATION: This herb grows naturally in damp locations. It requires dappled or semi-shade. The plants can be propagated from seed sown in spring or from division of the thick rhizomes in autumn or spring. USES: A traditional medicine, it was used for the relief of colds and flu symptoms and also the pain of arthritis. Meadowsweet contains salicylic acid from which aspirin was derived. (The plant was previously called Spiraea ulmaria and it is from this name that aspirin gets its name.) Flowers and leaves are used to make a herbal tea. The scented leaves and flowers were also used in Elizabethan times as strewing herbs to improve the smell of dwellings. It is also used to flavour herbal beers, wine and mead. Double and pink flowered forms exist and are used as ornamentals in damp gardens.
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 NAME:
Mint (Mentha spp)
DESCRIPTION: There are many species of mint. They are typically characterised by a creeping habit and highly aromatic fresh-tasting foliage. Popular species include Spearmint (Menta spicata or M. crispa); Peppermint (M. piperita officinalis), Pennyroyal (M. pulegium); Applemint (M. sauveolens), Eau-de-Cologne Mint (M. piperata citrata; Basil Mint (M. x spicata), but there are many others. There is also a native Australian mint M. australis. ORIGIN: Most of the popular species originated in the Mediterranean. CULTIVATION: Mint generally likes semi-shaded positions where the soil is moist but not waterlogged. It can become invasive as it spreads aggressively via underground stems. Propagation can be achieved by division or by cuttings struck in spring. Seed can also be sown in spring. USES: Spearmint is a popular flavouring for sauces and dressings and mint jelly is a traditional accompaniment to lamb. Peas and potato dishes are often flavoured with mint. Spearmint also gives a lift to punch and mint tea is said to aid digestion. Applemint is a pleasant addition to fruit salads and desserts. Pennyroyal is not generally used for cooking but it makes a good lawn substitute in low-traffic areas and is said to repel fleas. Eau-de-Cologne has a delightfully fresh aroma & is used in pot pourri and cosmetics.
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Mountain Pepper (Tasmannia lanceolata)
DESCRIPTION: This small tree that can grow up to 5m tall. It has dark glossy foliage and bright red stems. Cream flowers are borne in summer and if these are fertilised, they are followed by black berries. ORIGIN: It is an Australian native, indigenous to cool mountain areas of Tasmania, Victoria and New South Wales. CULTIVATION: Plants need a semi-shaded, protected position and ample water. This species is dioecious. This means that there are separate male and female plants and both are needed if you wish to harvest pepperberries. USES:
The leaves, flower buds and the berries of Mountain Pepper can be used
to season food. The aromatic leaves can be used fresh, or dried and
powdered. The flavour is hot and peppery with a hint of chilli. The
berries have a distinctive spicy, pungent taste. They can be used fresh
or dried and used whole or ground - they can be used in a pepper mill in
the same way as peppercorns are. Mountain Pepper can be used in any
recipe that calls for pepper, but you must remember that Mountain Pepper
has much more punch! |
NAME: Mushroom Plant (Rungia klossii) DESCRIPTION: A low-growing bushy perennial to 60cm, this plant has thick, shiny, succulent leaves that have a delicate mushroom flavour. Blue flowers are borne in spring. ORIGIN: New Guinea CULTIVATION: Mushroom plant is
suited to tropical and sub-tropical locations. It does best in rich
soils enhanced with organic material. Choose a semi-shaded position,
preferably with morning sun. The plant will grow from cuttings or from
root division. (It spreads by suckering and will form a large clump over
time. It needs ample water but good drainage.) In cooler areas it
becomes dormant in winter.
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Name: Mustard (Black) Brassica nigra Description: Black Mustard is an annual herb that can grow up to 2m tall. The lower leaves are large and hairy and the younger leaves are softer and smoother. Bright yellow four-petalled flowers are borne in summer and are followed by pods which contain the dark reddish brown or black mustard seeds. Origin: Europe, North Africa and Asia Cultivation: Black Mustard grows very readily from seed sprinkled where the plants are to grow. The plants need a sunny, well-drained location. As a member of the Brassica genus, the plant attracts cabbage white butterflies and their caterpillars. The plant has the capacity to become a weed as it has done elsewhere. To prevent self-seeding and to ensure that the mustard seeds are not lost, pods should be harvested as soon as they start to colour and kept in paper or cloth bags until they dry out and split open. Uses: Young leaves
can add a peppery tang to green salads. The seeds can be crushed and
used to flavour pickles, curries and other meat and vegetable dishes.
Southern Indian cuisine makes use of roasted or popped mustard seed
which has a nutty flavour. Black mustard is the favoured ingredient in
French Mustard. The seed can also be sprouted and the sprouts used as a
spicy and nutritious addition to salads and sandwiches. The seed has
long been used for medicinal purposes. Mustard plasters and poultices
were used in different cultures for the relief of inflammation and chest
complaints, but this was not without its risks as the mustard oil that
the plant contains is highly volatile and can easily cause skin to
blister. |
NAME: Native Mint (Prostanthera rotundifolia)
ORIGIN: NSW, Vic, Tas & SA CULTIVATION: Grow in a well-drained position in full or filtered sun. It is not fussy about soil type but needs plenty of moisture in the dry months. Pruning after flowering will keep the bush compact and generate new shoots for picking. The bush can be grown successfully in a container. USES:
Native Mint can be used with the traditional foods that mint often
accompanies, but it is much stronger in flavour and has a peppery taste
as well. It complements lamb and veal dishes, is flavoursome addition to
potato salad, can be used to make mint sauce and, used with discretion,
can add unusual flavours to jellies and desserts. |
DESCRIPTION: This perennial herb forms a low creeping mound. The soft, lime green leaves are highly aromatic and the plant can also be used to good effect in the ornamental garden where it makes an attractive ground cover. It bears small white flowers but these are unremarkable. ORIGIN: The Mediterranean CULTIVATION: Oregano is a wild form of marjoram and grows naturally in poor soils. It can be grown from seed planted in spring. Sow seed in punnets and transplant later. Oregano likes a lightly textured soil in a bright, open, sunny location. It’s quite drought tolerant and survives hot summer weather very well. Cut back in late winter to promote a fresh flush of spring foliage. The rooted stems are easily separated from the main plant and planted elsewhere. It is rarely attacked by pests. USES:
The herb can be used in Mediterranean foods such as pizzas, lasagne, pesto and pasta. It
is also excellent in salsa, eggplant dishes, vegetable strudel and herb breads. It is very
vigorous so regular harvesting simply results in an even bushier and more compact plant. |
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Garden 2000 - 2008 http://www.global-garden.com.au
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DESCRIPTION:
English lavender is generally regarded as having the most superior
perfume of all the lavenders, though French lavender (L. dentata) and
Italian Lavender (L. stoechas) are also very aromatic. There are hundreds
of cultivars available and most are used as ornamentals. English Lavender
grows to around 80 cm tall and has silvery grey-green, smooth leaves and
lavender/mauve flower spikes borne on very tall slender stems. White,
pink, deep purple and violet-blue forms and cultivars are available. This
species contains a very high level of essential oil.
NAME:
DESCRIPTION:
Not a herb at all but an evergreen tree growing to approximately 6m
tall (possibly much taller in its natural sub-tropical environment), this
evergreen tree has glossy long leaves which are deliciously aromatic and
have a strong citrus flavour. During summer and autumn, the tree is
covered by clusters of creamy white flowers with long, decorative stamens
DESCRIPTION:
Australian Native Mint Bushes are very attractive garden subjects as
well as having their own special hot, minty, bush flavour. Several
species of Prostanthera can be used, but the best is Prostanthera
rotundifolia, the Round-leafed Mint Bush. (Not all Prostanthera species
are edible. Some are highly pungent and unpalatable and others can make
you sick!) Round-leafed Mint Bush is a pretty, compact shrub that grows
to about 1.5m tall. The leaves are small and round and highly aromatic -
just brushing against the foliage releases the wonderful mint fragrance.
An added bonus is that the bushes are absolutely covered with lilac
flowers in spring. (There is also a pink variety.) 
NAME: