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Herbs and uses...

HERB

MAIN USE

MEDICINAL USE

Basil Salads, soups & casseroles with tomatoes, fish, chicken, or lamb. A tonic against rheumatism, eases stomach pains.
Bay Leaf Used to flavor soups, meats, tomato sauces, and casseroles. Used externally for sprains and bruises.
Caraway Breads, cakes, and salads. Prevents colds, eases upset stomachs and throat infections.
Chamomile Herbal teas, cosmetics, and hair preparations. Helps combat headaches, toothaches, earaches and neuralgia.
Chervil Egg and fish dishes, sauces, salads, and butters. Lowers blood pressure, diuretic.
Chives Egg, cheese, and vegetable dishes, soups, and salads. Appetite enhancer.
Cilantro Sauces, curries, and chutney. Good for digestion.
Dill Potatoes, salmon, pickles, sour cream sauces. Aids digestion.
Fennel Anise flavor used in pickles, biscuits, fish, or pork. Appetite stimulant.
Lavender Fruit salads, and grilled meats.  Best known for its use in cosmetics and toiletries. Antidepressant in aroma-therapy, lowers blood pressure.
Lemon Balm Stuffings, salad dressings, and potpourris. Treats fever, aids poor digestions and nausea.
Parsley Garnishes, flavoring for many foods. General tonic, bad breath.
Thyme Stuffings, roasts.  Oil of thyme is used for perfumes. An expectorant, antibacterial, and antiseptic.  Gargle to ease sore throat.

 

 
 

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