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. |