Last Updated 21st June, 2008

Medicinal Herbs in the Wild

Asthma Plant , Balloon Vine , Beach Convolvulus , California Poppy, Canadian Fleabane

Chaff Flower, Chicory , Chilli Pepper, Cleavers, Clove Tree

Allspice
Anise
Balm or Lemon Balm
Basil
Bay Leaf
Borage
Chili Powder
Chives
Cinnamon
Cloves
Coriander
Cumin
Curry Powder

Dill
Fennel
Garlic
Ginger
Horseradish
Lemon Verbena
Mace
Marjoram
Mints
Mustard
Nutmeg
Oregano

Paprika
Parsley
Pepper
Poppy Seed
Rosemary
Safflower
Saffron
Sage
Tarragon
Thyme
Turmeric
Vanilla

Healing and Magical Properties of Herbs

Honeysuckle

Sweet Bay

Medicinal Herbs in the Wild

This article is about medicinal herbs that grow wild and aren’t commonly known to have medicinal properties. More wild herbs will be added periodically. Herbal medicine can sometimes be found in plants growing right at our feet, as a weed in our gardens, and as a garden plant such as honeysuckle. When collecting medicinal plants from the wild it is very wise to be cautious and have the plant correctly identified before using it as medicine. This is also applicable for external use of plants because some plant substances can cause skin irritations and/or allergies.You can collect a plant specimen, press it and send it to a herbarium in your state to have it correctly identified if you are unsure about its identity. Not all medicinal plants found growing in the wild are native plants, quite often they are introduced by various means and become naturalized in their new environment. The first herb in this series is such a plant.

Asthma Plant (Chamaesyce hirta – formerly Euphorbia pilulifera)

Native to tropical America and naturalized in Northern Australia, India, and other tropical and subtropical regions, asthma plant can be found growing on river flats, waste places, and roadsides. Also commonly known as pill-bearing spurge, the plant is a semi-prostrate annual with spreading stems that grow up to 40 centimetres (19”) long. It has opposite pairs of purplish-green, ovate leaves that are up to 4 centimetres (6/8”) in length. The tiny flowers, consisting of small reddish heads, are borne in the leaf-axils and produce tiny globe shaped fruit.

Historically used for coryza (profuse discharge from the mucous membranes of the nose), hayfever, and emphysema, it is now used by professional herbalists to treat asthma, spasms of the larynx, upper respiratory catarrh, bronchitis, and anti-amoebic activity.

During the 1800s and well in to the 1900s the herb played a major role in the treatment of asthma in the former British colonies including Australia. Named after the condition that it was mostly used for the herb was prepared as a decoction or made in to a tincture. Used as folk medicine in other parts of the world including Africa and Asia for the treatment of respiratory and intestinal conditions, asthma plant also has other uses. All parts of the plant secrete large amounts of white latex (sap) when broken and is used by the Australian aborigines to remove warts. The Malaysians used the latex to treat eye conditions and they pounded the whole plant to make a poultice to treat bruises.

Much of the plants healing virtues were written about in the late 1800s and the early 1900s and it was listed in the British Pharmacopoeia until the 1950s if not later. Apart from making decoctions and tinctures from the herb, another way of obtaining its medicinal action for respiratory conditions was to smoke it or burn it and inhale the smoke. It is a strong herb so compared to many medicinal plants, the adult dose should be very small: 0.12 – 0.30 grams of the dried herb three times daily.

Harvest the plant during flowering, in late spring to autumn.

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Balloon Vine (Cardiospermum halicacabum)

A member of the soapberry family (sapindacea), balloon vine or heartseed is a common climber found growing in many tropical and subtropical regions of the world. Thought to be native to Africa, the Americas, and Asia the plant probably evolved in South America.

It is a fast-growing weedy, tendril-climber with three cornered bladder type fruits formed from scented white flowers that bloom in summer. Its common name, balloon vine, was derived from the shape of the fruit. However, Linnaeus, who gave the plant its botanical name Cardiospermum from the Greek kardia, heart, and, sperma, seed named it after the heart-like shape of the fruit.

The vine grows to a height of about six metres and has alternating ferny leaves growing from slender, hairy stems. The two centimetre wide bell-shaped flowers have four petals and are in short racemes that terminate at the end of long stalks. The greenish-white pendulous three angled fruits are up to five centimeters long and have three compartments containing a single black spherical seed in each one.This attractive so-called weed can be found growing wild in waste places and roadsides. It often grows in a dense mass that has the potential to smother native plants so is sometimes regarded as a pest, which is a shame because it has very useful medicinal properties.

Balloon vine is a traditional medicinal plant in Asian countries and can be found in the Ayurvedic medicine pharmacopoeia of Sri Lanka and India. This attests to the age-old use of the plant in these countries because the pharmacopoeia originated thousands of years ago.

The leaves, root, and seeds are used. If you are fortunate enough to have the vine growing close by you can make a poultice from the leaves to treat wounds, skin infections, swellings, sprains, and arthritis. Inhale crushed leaves to relieve headache and make eardrops from the juice of the leaves to treat earache. To treat bronchitis and nervous disorders make an infusion of the leaves. Taking a decoction of the roots can stop bleeding from haemorrhoids and a decoction from the crushed seeds can relieve fevers and rheumatism. This is a valuable plant that should be taken on board in the west as a medicinal plant rather than being viewed as a weed.

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Beach Convolvulus (Ipomoea pes-caprae)

Also known as coast morning glory, purple beach convolvulus, and goat’s-foot morning glory this plant has fascinated me since I was a little girl. Its medicinal properties substantiate the ancient and modern herbalists’ belief that Mother Nature ensures that medicinal herbs grow where mankind will need them.This plant is a prime example of the philosophy because it grows on beaches where it’s available to treat stings from marine creatures. Australian aborigines heated beach convolvulus leaves and placed them against the stings of stonefish and stingrays. Some say that the juice of the leaves also worked well. They also used the heated leaves the same way to treat other conditions such as boils, headaches, sores, swellings, and ant stings. Decoctions made from the leaves were drunk to treat colds and also were used as a wash for scabies. The Australian aborigines weren’t the only people to use the plant for treating these conditions, those from Latin America, India, Africa, Southeast Asia, New Guinea, and Torres Strait also used the plant for similar purposes.

It is interesting to note here that although beach convolvulus is popularly believed to have a powerful constituent that counters stings, two American studies have found that the plant has no medicinal effect. However, a study done in Thailand has discovered a substance in the plant that is mildly antihistaminic and it does counter the poison from jellyfish.

The seeds of beach convolvulus have been spread around vast regions of the Indian and Pacific oceans by ocean currents and wherever the plant is found growing it is known as a strong medicine.

Beach convolvulus is a trailing creeper that grows vigorously on sandy beaches and coastal sand dunes. The leathery heart-shaped leaves have a cleft at the tip and are shaped like a goat’s footprint hence its Latin name pes-caprae, meaning ‘foot of goat’. Pink or lavender trumpet flowers appear in autumn and the seeds are found inside capsules at the end of long stalks.

While the plant is native to Africa and Asia it has spread throughout the India-Pacific region including northern and eastern Australia and is found on beaches as far south as Sydney.

Closely related to sweet potato, beach convolvulus has a similar starchy root that has an irritant taste and fibrous texture so Aborigines only ate it in times of famine. In other areas the leaves have been boiled as a vegetable.The tough, flexible stems have been used to make cord, and the leaves were used to provide shade for fish traps.

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California Poppy (Eschscholzia californica)

Thinking this pretty plant worships the sun because it closes up tightly at night and on cloudy days the Californians of Spanish heritage call it dormidera, meaning ‘the drowsy one’. They still make a hair tonic by cooking the plant in olive oil. This delightful poppy with its yellow and orange blossoms once blanketed the coastal mountains of California. So impressed by the golden colour of the new land Spanish explorers named the region the Land of Fire. The glorious show of poppies didn’t stop there. Right up until development began on the hills the blanket of poppy blossIn the latter half of the 18th century the French smuggled cloves from the East Indies to Indian Ocean islands and the New World, breaking the Dutch monopoly.oms shone so brightly that sailors far out at sea were able to use them as beacons to mark their course.

California poppy was mainly used by the Indians on America’s west coast for pain relief for toothache but they also used it as a poultice for ulcers and sores and as a sedative for insomnia and headache. Today it’s still used as an analgesic and gentle sedative, a use that has been confirmed by research, which shows the plant has low levels of alkaloids known to have sedative effects. Similar to other members of the poppy family the alkaloids are contained in the sap.

In the 1800s settlers introduced the plant in to Australia where, after spreading from gardens, it became naturalized by 1879. Today it’s still favoured by Australians as a garden plant and is widely cultivated throughout the country.

The poppy is a perennial herb that grows up to 60 centimetres. Leaves grow from spreading stems and consist of many blue-green segments that look similar to ferns. Flowers are conspicuous, have many stamens, four petals, and range in colour from a bright yellow to a deep orange. The plant can be found growing wild on hilltops, roadsides and waste places. This beautiful flower is the state flower of California.

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Canadian Fleabane (Conyza Canadensis)

The Atherton Tableland, Queensland, Australia, is a beautiful place. Some years ago my family and I lived there on a farm where a strong smelling weed grew prolifically. The smell was unpleasant to say the least but was mostly evident when the plant was handled or mowed. Apart from its nuisance value I didn’t take much notice of it until a local was visiting us; she told me it was called ‘stinking roger’ and it was a great herb for repelling fleas. So I stopped tossing the weeded plants on to the compost heap and began laying them where our dogs slept. I did notice later that there seemed to be no fleas around their bedding. While we lived there I continued using the plant as a natural flea repellent and the dogs were flea free. While I’ve never had the plant properly identified I do believe its botanical name is Tagetes minuta, a member of the daisy family (Asteraceae), which also includes Canadian fleabane.

From a distance both plants look similar, so when I recently saw Canadian fleabane growing along a roadside I thought it was stinking roger. When I got closer I realized my mistake but it got me thinking about how Mother Nature provides so much for the survival and comfort of all creatures. Here we have two wild herbs that are members of the same family and both have insect repellent and medicinal properties yet they have naturalized in separate locations and in so doing provide benefits for any creature living in or passing through their location.

Canadian fleabane’s reputation as a flea and other insect repellent has been known about for a long time. According to Culpeper, the juice of the plant destroys insects but they find the smell of the plant attractive and Mrs M Grieve states in her book, A Modern Herbal, that the smoke from burning fleabane repels insects including fleas. By 1994 scientific studies validated the plant’s use as an insecticide.

Medicinal Uses

Apart from its insect repelling properties fleabane is a medicinal herb with diuretic, carminative, astringent, and haemostatic (helps arrests the flow of blood) actions; its main application is in the treatment of kidney problems, respiratory infections, and diarrhea.

Origins and History

Native to North America, Canadian fleabane has become widespread in other parts of the world including southeastern Australia. The American Indians introduced the herb’s medicinal virtues to the early settlers of the New World who spread the word about its benefits. Herbalist to King Charles 1 of England, John Parkinson, heard about the medicinal uses of the herb and in 1640 described it as a species of America. Interestingly, the herb was found growing in the botanical gardens of Paris in 1653. The only way fleabane’s presence could be explained was that it was introduced to the gardens by seeds that were attached to stuffed birds or beaver skins.

Herb Name

It’s unclear how fleabane got its name; some think it was because of its tiny seeds that look like fleas and others think it’s because of the flea repelling oil it produces. Whatever its name there’s no doubt that it’s a valuable wild medicinal herb.

Herb Description

Considered a weed rather than a herb, Canadian fleabane is an erect annual that grows to 2.2 metres tall. The stem rises from a clump of basal leaves that wilt later and alternate lance-shaped, dark green leaves have coarse white hairs, and margins that are occasionally toothed. Numerous tiny daisy-like white flowers appear throughout the year.

Side Effects Canadian fleabane (Conyza Canadensis) can cause dermatitis in sensitive people. The essential oil of stinking roger (Tagetes minuta) could be toxic so should only be used in moderation; it’s very phototoxic so avoid applying it to areas that would be exposed to sunlight otherwise cover the area or stay indoors for the period of use.

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Chaff Flower (Achyranthes aspera)

A member of the Amaranth family, chaff flower is a weedy plant used as herbal medicine in African and Asian villages. In India and Sri Lanka the plant is used in Ayurvedic medicine to cure or prevent poisonous snake bites and to treat rabies after someone has been bitten by an infected animal. It’s unlikely that such use of the plant is valid however, there does seem to be some benefit in using poultices of the pounded leaves to ease the discomfort of less serious conditions such as rheumatism, chills, scorpion bites, bruises, and for skin ailments and eye infections. A diuretic is made from the flowers, seeds or roots.

Native to India and Australia, chaff flower has a wide distribution mainly because of the way its seeds are dispersed over long distances. They are enclosed in small, hollow, dry fruits that are covered with enough of the remains of the prickly flower to enable them to be carried by the wind and to easily attach to bird feathers, animal fur, and people’s clothing. The plant is a soft-wooded shrub growing up to 1.5 metres tall. Its elliptical leaves appear in opposite pairs and are 10 centimetres long. Narrow, purplish-green flowers, 5 millimetres long, are crowded and borne on slender spikes that rise above the leaves.

Chaff flower grows as a native in the warmer areas of Asia, Africa, and Australasia. It is widespread in the northern half of the Australian continent and has been introduced to New Zealand’s far north.

Other members of the Amaranth family include green amaranth (A. viridus), which was used as a substitute for spinach in the early colonial days of Australia, redroot amaranth (A. retroflexus), spiny or needle burr amaranth (A. spinosus), and slim amaranth (A. hybridus).

In Africa and Asia the young leaves and stems of amaranth are a popular potherb known for their tenderness and lack of fibre. Slim and spiny amaranths provide much needed amino acids for the South African Zulus who have a vegetarian diet of maize meal.

Green amaranth has clusters of nutty seeds that make an excellent crunchy addition to biscuits or can be eaten as a raw snack. The seeds are ripe when they are reddish-brown and can easily be harvested by scraping the spikes between the fingers. Porridge can be made by boiling the seeds in a little water. To use as a vegetable cook the leaves as you would cook spinach.

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Chicory (Cichorium intybus)

A member of the daisy (Asteraceae) family chicory is also commonly known as coffeeweed, succor, and blue-sailors. Its attractive sky-blue flowers open and close at the same time every day, a characteristic noted by the Swedish botanist, Carolus Linnaeus, who included chicory in the floral clock he planted at the Swedish city, Uppsala. Since then the plant is often grown in floral clocks around the world but the opening times of its flowers vary because they relate to latitude. However, regardless of where they’re grown they always close five hours after they open and the leaves always align with the north. Another interesting characteristic of the plant’s flowers is their ability to change from their normal blue colour to bright red when they come in contact with the acid of ants. Although chicory is used for both food and medicine it’s probably most commonly known these days as a caffeine-free substitute for coffee.

Folklore and Magical Uses

I’m always fascinated with the folk tales that give the reason for a plant’s characteristics and the one explaining the colour of chicory’s flowers is poignant. Apparently the lovely clear blue chicory flowers are the transformed eyes of a young lass who wept for her lover’s ship that never returned. Perhaps this folklore is the basis for chicory’s magical use of carrying it to help one forget a lover. The herb is also used in combination with cinquefoil and clove to make a vision incense.

Medicinal Uses

Although chicory was used in ancient times by the Romans who prescribed it for liver conditions it wasn’t until centuries later that it was recommended by herbalists as a diuretic, tonic, and laxative. They also used it to treat inflammations and swellings by making a poultice from the bruised leaves. According to the philosophy of the Doctrine of Signatures chicory’s milky sap helped to increase nursing mother’s milk. Today some herbalists use the herb to treat indigestion, gallstones, anorexia, constipation, hepatitis, fluid retention, rheumatism, and gout. Chicory is valuable as a tonic because it contains Vitamins A, B, C, K, and P.

It has many similarities to dandelion but although it is valued as a medicinal herb in Europe it doesn’t have the same importance as dandelion in traditional British herbalism.

Medicinal Adult Dosage

Suggested dose of the juiced fresh root: 10 – 15 ml three times daily

Decoction: 8 – 12 g of the root three times daily

Other Uses

Generally used more as food than medicine these days, the young leaves of cultivated and wild chicory are gathered in spring and used in salads while the older leaves can be cooked as a vegetable but they do have a bitter taste. Just as with dandelion root the chicory root can be washed, sliced, gently dried then roasted and ground to make a pleasant substitute for coffee. It has a pleasant bitter taste and contains no caffeine so it can be drunk on its own or blended with coffee to reduce its stimulating effect. The buds can be pickled and the chicons can be fried gently in butter as vegetable dish. Chicons are blanched leaf heads produced by digging up the chicory roots, replanting them in a dark cellar, and letting them grow until the small pale heads are several centimeters high.

Herb Description and Habitat

Chicory is a perennial with blue flowers borne at the bases of the small leaves on a rough stiff stem that grows from a rosette of leaves on the ground. The plant usually grows to a height of 90 cm but can grow up to 150 cm. It has a tough and long taproot that allows it to grow and survive in areas that are harsh to other plants. Native to Europe, North Africa, and West Asia chicory is naturalized in different parts of the world including Australia and New Zealand where it grows in fields, cultivated and waste land, and along roadsides.

Cultivation and Harvesting

The herb is grown from seed, self sows and germinates easily. Transplant about 30 cm apart when the plants are young and cut flowering stems back in autumn. It can also be grown by digging up the clumps in autumn, dividing the roots with a crown, and replanting them. It is frost and drought resistant. The roots are used for herbal medicine and are dug during autumn in the second year of growth. It’s a fairly inconspicuous plant until the flowers begin to appear in summer.

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Chilli Pepper or Cayenne (Capsicum frutescens)

Many commercial hot chillies may have originated from Capsicum frutescens which some believe was introduced from India to the West in 1548. Back then it was known as Ginnie pepper and was recommended by Gerard for scrofula, a prevalent lymphatic throat and skin infection that was called King's Evil. Others believe that the plant originated in the equatorial Americas where its seeds have been found in Mexican caves that date back to 7000BC. Whatever its origins the plant has become a popular culinary and medicinal herb in many parts of the world including the Mediterranean, China, southeast Asia, India, United Kingdom, Australia, and the USA. Because of its warming properties cayenne was used by nineteenth century Physiomedicalists to treat such conditions as depression, chills and rheumatism.

Medicinal Uses

Hot chillies stimulate the salivary glands and have a cleansing action on the digestive tract, helping to rid it of intestinal parasites. Cayenne's character is drying, pungent, and very hot. Its properties give it the actions of circulatory stimulant, carminative, antibacterial, stimulating nerve tonic, antiseptic, gastric stimulant, and it also promotes sweating. Applied topically it's a counter-irritant because it helps to increase blood flow to the area of application so it's helpful for treating conditions such as arthritic joints and rheumatism. When I treat a patient who is suffering from a spur on the heel I make a cayenne ointment and get them to apply it to the spur (using gloves of course) and have them cover the area with a sock. By doing this the increased blood flow helps to break up the spur over time.

To treat chills, colds, shock, cold feet and hands, make an infusion by pouring a cup of boiling water over half a teaspoon of fresh herb. Let it steep for at least ten minutes then dilute 20 ml of the infusion with a cup of hot water and sip as needed. Sluggish digestion can be stimulated by taking several drops of the undiluted infusion before meals. The infusion can also be used to treat tonsillitis and to ease the severe pain of migraines and shingles. To treat bruising, sprains, and rheumatic pains make a compress by soaking a pad in the infusion. Apply to the affected area.

Cautions

Don't consume the seeds as they can be toxic.
Too much cayenne can lead to liver damage and enteritis so always take the recommended dosage.
Always use gloves when handling fresh chillies to avoid irritating the eyes or cuts.
If using the herb in a compress don't ever leave it on the skin for a long time, especially if it's sensitive, as it can cause blistering.
Medicinal doses must be avoided during pregnancy or when breastfeeding.
The dreadful distress caused by excess doses of cayenne can be fatal to humans.

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Cleavers (Galium aparine)

I doubt there would be a professional herbalist without cleavers in the dispensary. Its medicinal properties make it very useful for treating cystitis, oedema, psoriasis, and eczema. Externally it's used to treat burns and abrasions. Historically cleavers or goosegrass, as it's popularly known, was an ingredient in a broth made to be eaten as an aid to losing weight and an infusion of the shoots that are rich in vitamin C was taken as a spring tonic. It was also used to treat scurvy (it is still valuable today in the treatment of vitamin C deficiencies), scrofula, jaundice, kidney stones, urinary obstructions, and cancer. It was a popular treatment for staunching bleeding both internally and externally. An ointment made from cleavers was applied to hard swellings in the throat and the juice was applied as drops to treat earache. It was also used externally to treat sunburn, remove freckles, counter the bites of venomous creatures, and to heal 'green' and old wounds.

Just like dandelion and chicory roots, cleavers can be used as a caffeine-free coffee substitute but its seeds are used instead of the root and are lightly roasted before being ground. In fact cleavers is a member of the large madder family, which makes it a relative of coffee.

A native of North America and Eurasia, cleavers grows widely in southern Australia. Because it prefers to grow in hidden places such as thickets it can be hard to find. It forms dense mats and the bristles on its leaves and stems enable it to cling to neighbouring plants. It has no trouble populating other areas because it self sows and the white flowers produce bristly fruits that cling to the fur of passing animals from where they drop off to start new colonies. This practice is why the plant was given its other common name, catchweed.

Cleavers prefers rich loamy soils in waste places, cultivated areas, and gardens but is tolerant of most soils and situations. Although it's drought tender it is frost resistant. The whole herb can be used and is harvested from spring to summer while flowering or in fruit.

The herb is a sprawling annual (some say weed but as a herbalist this makes me cringe) that is weak-stemmed and forms prickly and dense mats over any plants that grow nearby. The stems are bristly and square, grow up to 150 centimetres, and bear whorls of lance-shaped prickly leaves. The small white flowers appear from spring to summer and produce bristled fruits that are about one centimetre across.

The actions of cleavers are mild astringent, diuretic, and it's a wonderful lymphatic alterative which means it cleans toxins from the lymphatic system.

Dosage - three times daily

Infusion of dried herb - 2 to 4 grams
Juice of the fresh herb - 5 to 15 ml
Tincture 1:5 - 4 to 10 ml

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Clove Tree (Syzygium aromaticum)

A member of the myrtle family (myrtacea) the clove tree was so popular in the Far East spice islands in the early sixteen hundreds that it was the cause of bitter trade wars between European nations. This resulted in Holland gaining a monopoly after destroying all the trees apart from those growing on an island they owned, Ambon. The monopoly was eventually broken in the last half of the eighteenth century by the French who smuggled cloves out of the East Indies and introduced the plant to the islands of the Indian Ocean and the New World. By the start of the nineteenth century there were plantations of clove trees in many tropical islands. Today major producers included Jamaica, Sri Lanka, Zanzibar (now part of Tanzania), and Indonesia.

Cloves have pain-relieving and antiseptic qualities, which made it popular in folk medicine. For generations dentists, herbalists, and folk healers have recommended cloves or the oil of cloves for toothache. The essential oil is rich in eugenol and eugenyl acetate and is used by dentists for fillings and to help numb the gums prior to giving injections before extractions or other painful dental work.

Cloves are the dried unopened flower buds of a rain forest tree, which is a close relative of lilly pillies that are native to Australia and include some varieties that have clove-scented fruits and leaves.The warm and pungent scent of cloves makes it a popular additive to lotions, toothpastes and soaps.

Cloves as a Herbal Remedy
Clove tea can be made by infusing ten cloves in a cup (250ml) of boiling water for ten minutes. Take as required to allay nausea and vomiting and to stimulate the digestive system. Alternatively one or two drops can be taken on a lump of sugar. Fungal infections such as ringworm and athlete's foot can be healed by applying clove tincture.

Parts Used
Essential oil and flower buds.

Actions
Anodyne, antiseptic, antispasmodic, carminative, stimulant, and prevents vomiting.

Caution
Always take the recommended dose of the essential oil, avoid it during pregnancy and don't use it on babies and children. Cloves is best avoided altogther during pregnancy.

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Herbs and Spices for Every Kitchen

If you love to cook, the following herbs and spices are a necessary addition to the pantry. For those who find cooking a necessary chore try using these herbs and spices. They will make it more interesting and you will be so delighted in the results that preparing meals will become a pleasure.

This is not a blend of spices as most people think; it’s a single spice with a combined flavour of nutmeg, cloves, and cinnamon hence its name. The spice comes from a tropical evergreen myrtle tree native to Central America and the West Indies. Use it to flavour fruit desserts, puddings, biscuits, cakes, beef, stews, pot roasts, pies, and vegetables such as sweet potatoes, red cabbage and pumpkin.

Also known as aniseed, this graceful, feathery herb produces small seeds that are crushed and used to flavour curries, cream cheese, cakes, apple pies, breads, apple sauces, creams, liqueurs, and of course confectionery such as aniseed rings and bulls-eyes.

Use the fresh and finely chopped lemon flavoured leaves of this hardy perennial herb in white fish sauces, mayonnaise, sauerkraut; poultry, pork, chicken, fish and egg dishes; vegetable and fruit salads; custards; tea, iced tea, fruit punches, wine punches, and fruit drinks. Combine in vinegars with other herbs such as tarragon.

The flavour of this well-known annual herb has been likened to a combination of cloves and mint. Unlike other herbs the flavour of basil gets stronger with cooking so use with care.Use fresh or dried leaves in tomato dishes such as soup, pasta sauces, and tomato juice; add to egg and cheese dishes, sausage mixtures, salad dressings, salads, meat, chicken, soups and fish. Add to bland vegetables.

Bay leaves are strong so use them sparingly in game, fish, meat, soups, stuffing, poultry, sauces and marinades. Add the slightly bitter yet aromatic leaves to cooking water to give a subtle flavour to bland vegetables such as carrots, potatoes, eggplant, and chokos. Use one leaf or less per six to eight servings.

Also known as ‘Herb of Gladness’, borage has beautiful bluish-lavender star-shaped flowers, which are used in salads, as a garnish in iced drinks such as punches, or in candied form as decorations on cakes and desserts. The refreshing flavour, similar to cucumber, is not retained when the leaves are dried so for culinary purposes use the fresh plant. Use the young, tender leaves in fish sauces; yogurt dishes, salads, cold drinks, and cooked as a vegetable as you would spinach. Because this annual herb is usually unavailable from suppliers you will need to include it in your kitchen herb garden.

This is a blend of several varieties of dried powdered Mexican chili peppers with most blends containing other spices such as oregano, coriander, and cumin. Use the powder in chili dishes, to give sauces a zing, and any dish that requires a boost of flavour. Use as much or as little as you wish, depending on the amount of ‘chili heat’ you require.

This herb is so versatile that it adds flavour to many savoury dishes. It can be used fresh or dried so even if you don’t have a place to grow it, it is readily available in dried form and retains its flavour well. Use in salads, egg, potato, and yogurt dishes and add to sauces. It is a great companion for cheese dishes.

This delightfully aromatic spice comes from a small, tropical, evergreen laurel tree. The dried inner bark is peeled off and as the pieces are drying they curl into the familiar quills, which are easily purchased from supermarkets and herb suppliers. The quills are ground in to a powder and are used in baked sweets, some meat and fish dishes and cooked fruit such as stewed apples. Use the quills in teas, pickling liquid, and to spice punches.

The clove tree is a beautiful evergreen from which the spicy flower buds are harvested and dried. Cloves can be used in the whole flower bud form in marinades; hot, spicy drinks, stewed fruits, and pickling liquids. Use the ground spice in some meat dishes, curries, pies, breads, cookies, spice cakes, fruit cakes and fruit dishes.

Both the seeds and the leaves of this pretty plant can be used to flavour food. Dried seeds have a flavour similar to a combination of sage and lemon peel and are used in marinades, pickling liquids, hot spiced drinks, soups, sauces and vegetable dishes. The ground herb can be used in breads, pastries, puddings, fruit sauces, chili sauces, cream sauces, tomato chutney, curries, apple pies, biscuits, cakes, and marmalade and the fresh lower leaves in sauces, stews, poultry and meat dishes; salads, curries and garnishes.

The whole and ground seeds are used in cabbage and sauerkraut dishes; cheeses, pasta and barbecue sauces, curry and chili powders, egg and some potato dishes.

Curry Powder

The powder, depending on the manufacturer, is a blend of various quantities of various spices such as cloves, coriander, cardamom, cayenne, dill, cumin, pepper, turmeric, ginger, mace, and fenugreek. Apart from curries the powder can be used to flavour dips, chutneys, relishes and cheese dishes.

This herb has a characteristic pungent flavour that is evident in the seeds and leaves although it is less pronounced in the leaves. Use both the leaves and the seeds for fish, sour cream dips, sauces, cream cheese, cheese, soups, eggs, poultry, sauerkraut, salad dressings, and salads. Leaves are a delightful addition to foods that are light coloured such as white sauce and cheese dishes. They also make an attractive garnish.

With a flavour of licorice similar to anise but weaker, fennel goes well with any fish dishes, especially oily fish like mackerel because it aids digestion. Another purpose for using fennel with fish is to add to poaching liquid because it will help to keep the fish firm. Use the whole seeds for apple pie, biscuits, bread, bread rolls, and cakes; and use the leaves for sauces, salads, and soups.

Most of us are familiar with garlic, which is usually used to flavour meat dishes by rubbing a freshly cut clove over the meat or inserting slivers of the clove in to small cuts made all over the meat. It especially goes well with lamb – insert leaves of rosemary with the garlic in to small cuts. A whole corm of garlic can be baked in the oven (moderate temperature) until it is soft. Squeeze out the soft pulp and spread it on toast; it has a delicious flavour and is not overpowering at all. Garlic is a huge favourite in Mediterranean cooking and has many uses including flavouring oils, added to dressings, sauces, pasta dishes including pasta sauce.

This popular spice comes from the root of a beautiful tropical lily, ginger, and has many culinary uses for western and Asian dishes. When using fresh ginger it is best to grate it or peel and slice it thinly before adding to salad dressings, stews, stir-fries, and sauces. Use ground ginger in cakes, biscuits, gingerbread (of course), curries, pies, sausages, and some Mornays. Fishy odours can be removed by rubbing fresh ginger on the fish.

An ingredient in many sauces, horseradish is an old favourite that is popularly used as a meat condiment which can be prepared by grating the fresh root and combining it with lemon juice or vinegar. Horseradish sauce goes very well with oily or smoked fish, and roast beef. The young leaves can be added to salads, and the grated fresh root can be added to coleslaw, cream cheese, avocado fillings, mayonnaise, and pickled beetroot.

This delightful herb has fresh lemon-flavoured leaves, which are used in custards, fruit salads, jellies, and as a garnish, especially in iced drinks. The leaves are best used fresh so add this lovely plant to your herb garden.

Most of us are familiar with the appearance of the whole nutmeg, which is the kernel inside the seed of the tropical nutmeg tree but few know that mace is a spice that comes from the lacy dried outer covering of the seed. The flavour of mace is similar to nutmeg but stronger. It can be used in whole or powdered form just the same as nutmeg: biscuits, cakes, stewed or cooked fruit, puddings, and desserts as well as in savoury dishes when it is usually combined with other herbs and spices such as bay leaves, onions, and cloves.

Although marjoram has a lovely sweet, sage-like flavour it’s a dominant herb and should be used sparingly to season vegetables, meats, legumes, and poultry. Like oregano and basil it goes especially well with tomato dishes including Italian favourites, lasagna, pasta, and pizza dishes. Finely chopped fresh leaves are great in salads and for some reason the herb makes heavy foods such as goose, duck, and pork seem lighter.

Spearmint and peppermint are generally used to flavour food but other mints such as apple, orange, and pineapple mints go well in drinks and fruit dishes. You can use fresh or dried mints with cream cheese, zucchini, lamb, salads, peas, coleslaw, as a garnish for cold drinks, and in mint sauce. To make a delicious mint sauce place fresh or dried mint leaves in a small heatproof jug, add sugar to taste and a little boiling water. Stir, cover and let stand for about thirty minutes then add malt vinegar to the required strength, stir and serve with lamb – delicious! Use quantities to suit your own taste, I like the mint and vinegar to be quite strong.

Most are familiar with the mustard preparations we use as condiments with meat but did you know that apart from adding flavour they also stimulate the appetite? The condiments are made from the dried powdered seeds of white or black mustard mixed with water, wine, or vinegar. The dried powder can also be used as a spice to flavour savory dishes and the whole seeds from white mustard are used to season pickles, salads, vegetables and sauces while the white mustard leaves can be cooked as a vegetable or used in salads.

This much favoured spice is the dried kernel from inside the seed of the tropical evergreen nutmeg tree and is used to flavour many types of dishes including fruit pies, desserts, cakes, cookies, stewed fruits, milk drinks, and some savoury dishes. Pre-ground nutmeg keeps quite and well gives a lovely flavour when added to the above dishes but to obtain the best possible flavour from the spice keep whole nutmegs in the kitchen and grate as needed.

Oregano is wild marjoram, the parent stock from which garden marjoram was derived. It looks very similar to marjoram but has a stronger flavour. A popular ingredient in Italian, Mexican, and Spanish dishes the herb can also be used for the same foods as marjoram.

A spice from the dried ripe pods of the mildest and largest variety of capsicum shrubs, paprika is used to flavour and colour goulashes and many bland and savoury dishes. There are different varieties of paprika with the best coming from Hungary so the pungency and quality of the spice can vary.

This easy to grow herb is an old favourite that is used to flavour and garnish many dishes. Eating a sprig of parsley between courses is said to freshen the palate so the taste of the following course is not confused with the previous one. Use parsley in meat, chicken, egg, cheese, fish, Mediterranean dishes, sauces, and vegetable dishes. Parsley is not a dominant herb so adding it to these dishes enhances the flavour of the food rather than giving them the flavour of the herb. It softens the strong odour of vegetables such as garlic and onions and combines well with other herbs…parsley, sage, rosemary, and thyme are not just words in a once popular song.

A bit like salt, not many of us usually like to eat food without it and like nutmeg pepper is best used freshly ground to obtain the full flavour. Peppercorns are the dried berries of a tropical vine and are either white or black depending on when the fruit is picked. Black peppercorns come from the dried and cured underripe berries, and the white peppercorns are the dried ripe berries which have had the dark outer shell removed. Both varieties of pepper enhance all savoury dishes. Although white pepper is not as strong as black it has a more aromatic and finer flavour and is generally preferred in light-coloured sauces.

Contrary to popular belief the little dark poppy seeds we are so familiar with don’t come from the opium poppy instead they are the seeds of the corn poppy. They are used in cakes, canapés, sweet vegetable dishes, fruit salads, and as topping on breads, biscuits, rolls, and cakes.

Like marjoram, rosemary is a dominant herb and should be used sparingly to flavour lamb, beef, fish, Mediterranean, chicken dishes, and some vegetable dishes. It can be used fresh or dried and has a pungent flavour that has been described as sweet but savoury, and similar to pine.

Although this herb is not related to saffron at all it makes a fine substitute and costs much less than the real thing. The powdered dried orange-red florets are used to flavour and colour the same dishes that saffron is used for.

Obtained from the dried red stigmas of the Crocus flower, saffron is the most expensive of all spices so it’s fortunate that only very small quantities are needed to add flavour, aroma, and colour to rice, fish, cheese, and chicken dishes, shellfish soups, bread, cookies, puddings, pastries, confectionery, liqueurs, and cakes. Depending on the quality of saffron, it’s recommended that 100 to 500mg of the spice is needed to flavour and colour a dish for 4 to 8 people. It takes approximately 220,000 Crocus flowers to produce a kilogram of Australian saffron. Apart from it’s culinary uses, the spice also has medicinal properties and helps to aid the digestion of rich foods, such as pork, goose, and duck dishes. It has the most delicate flavour of all spices and is a favourite among chefs who revere it for the golden colour and beautiful flavour it gives to such a large variety of dishes.

Although sage is an old favourite with a variety of culinary uses it’s a very strong herb that can become bitter with long cooking so it needs to be used with care. The fresh leaves have a delicate minty flavour while the dried lives are aromatic and pungent. It not only gives a lovely flavour to food it also aids a number of digestive problems so its use as a culinary herb is a viable one. Sage seems to make fatty fish and meats seem less heavy so when using it for this reason place leaves on top of dishes such as pork, duck, eel, mackerel and goose. Another way to use it for this purpose is to add it to accompaniments such as stuffing and sauces or to the cooking liquid. Use the herb to flavour omelets, stuffing, and cheese, poultry, meat, and fish dishes. Pineapple sage and Clary sage can be used for similar purposes.

Most of us have heard of tarragon vinegar, which is a way of preserving the fresh leaves until needed. Fresh, dried or the leaves preserved in vinegar can be used to flavour salads and sauces, and egg, meat, fish, and poultry dishes. Tarragon vinegar is delicious when tossed through salads. It’s a very important herb in French cooking and no self-respecting chef would prepare béarnaise sauce without it. The herb has a slightly bitter, sweet licorice flavour.

This is another important herb used in French cooking to flavour meat, fish, stuffing, poultry, cheese and egg dishes, vegetables, vegetable juices, and salads. It not only stimulates the appetite but aids in the digestion of fatty foods that include goose, duck, sausage, fatty fish, and pork. Use thyme with care because it’s a strong herb with a clove-like pungent flavour. To flavour desserts, fruit drinks, and salads use the fresh leaves of lemon thyme (Thymus citriodorus).

A member of the ginger family, turmeric has a bitter, gingery taste so needs to be used sparingly. It’s sometimes used as an inexpensive substitute for saffron but is mostly used in small amounts to give a golden colour to curries, pickles, mustards, mayonnaise, chutneys, relishes, and sauces. The dried root is used.

A culinary favourite, vanilla is derived from long pods that grow on a perennial tropical orchid vine native to Mexico and Central America. The pods are fermented and cured for six months to develop the flavour before they are ready for the market. Vanilla extract is obtained by macerating the cured pods in an alcoholic solution. To make your own essence or extract keep a dried vanilla pod in a little brandy – the flavour will improve over time. Use it as you would use vanilla essence and always have a supply on hand by having several extracts on the go at once. Scraping the dark flesh from the inside of the dried pod or bean produces a more pure vanilla flavour than the essence, however, the essence works very well and is easy to purchase and use.

Honeysuckle

Sometimes a medicinal plant can be right under our noses and we don’t even know. Honeysuckle is an old garden favourite but how many gardeners know that the plant is used in herbal medicine? The berries are toxic but the flowers, flower buds, and stems aren’t and these are used as medicine for ailments including coughs, colds, flu and diarrhoea.

Two species of honeysuckle, woodbine or European honeysuckle (Lonicera periclymenum) and Chinese honeysuckle (Lonicera japonica, or jin yin) are used medicinally. First listed in the Tang Ben Cao, written in AD 659, L. japonica is used more today for medicinal purposes than the European honeysuckle. It is one of the most important medicinal Chinese herbs used for clearing heat and toxins from the body.

European honeysuckle was once used for childbirth complaints, asthma, and urinary tract ailments. The herb was used as long ago as the time of Pliny who recommended that it be taken in wine for disorders of the spleen.

Make an infusion of the flowers for coughs and mild asthma. A syrup, made from the infusion, is used to treat coughs. The plant’s actions are diuretic, expectorant, laxative and, anti-spasmodic.

L. Japonica

Taken in the early stages of a cold with symptoms that include fever, sore throat, thirst and headache, a decoction of the flower buds will bring relief. Use the flower bud tincture for diarrhoea or gastroenteritis caused by food poisoning. A decoction made from the stems and branches are used to treat dysentery, feverish colds and for the acute stage of rheumatoid arthritis (best when combined with other herbs). The actions of this Chinese variety are mild diuretic, anti-spasmodic, antibacterial, and anti-inflammatory.

The plant is a perennial climber, with L. Periclymenum being the most vigorous and the most fragrant form. The plant enjoys half shade although will tolerate full sun and will grow well in most soils. Another species of honeysuckle, L. caprifolium, is distinguishable by its light green oval leaves. It has pink-tinged, creamy-white flowers and like L. Perclymenum, it can be found growing wild. Honeysuckle, with suitable support, can grow to a height of 6 metres (20ft). Propagate plants by taking cuttings from non-flowering shoots in summer, place them in cuttings compost, and when ready plant out in light shade in autumn or winter.

Not only useful for its medicinal purposes, honeysuckle will flourish in the most unusual places. It can be used to cover unsightly walls, sheds, and fences and planted in places where its beautiful fragrance will give immense pleasure. The flowers make a fragrant addition to potpourri.

Caution: Never use the berries from any species of honeysuckle, as they are poisonous. Large doses can cause severe vomiting.

Note: All of the information provided on this page is for general interest only and is in no way meant to replace professional advice.

Leaves from the bay tree (Laurus nobilis) are commonly used to flavour stews, casseroles, and soups but did you know they have other uses apart from culinary? The dried leaves can be spread around in the pantry to deter weevils, mixed with other dried herbs and flowers to make potpourri, and hung about the home as a natural air freshener.

Medicinally, the leaves can be infused and taken to aid digestion and stimulate the appetite. To relieve aching limbs add a decoction of the leaves to bathwater and massage infused bay leaf oil in to rheumatic joints and around sprains. Other culinary uses include adding the leaves to marinades, flavouring rice by adding a leaf to the storage jar; and boiling them in milk to flavour rice puddings and custard.

Bay leaves have been popularly used since ancient times and I doubt there are few homes today that don’t have them in the kitchen. The tree is surrounded by folklore and legend; Greek and Roman myth tells of the nymph, Daphne, being changed into a laurel tree by her father, Peneus, the river god. This was done at her own request so she could avoid being attacked by Apollo, the Greek god of prophecy, healing, and poetry, who was smitten with her. This all happened because Eros (Cupid), annoyed by Apollo’s self-righteousness, shot arrows into him and Daphne. The arrows had opposite effects; Apollo’s arrow stimulated his love for Daphne and hers made her hate him!

When Apollo discovered Daphne’s transformation he was amazed by it so made the laurel or bay tree sacred to him and began to wear a crown made from the tree’s leaves. Soon after, triumphant soldiers began to wear the laurel wreath, which became associated with triumph, achievement, and fame.

To Romans the bay was symbolic of glory and wisdom and they believed that standing under the tree would protect individuals from lightning as well as the plague. The laurel was also used for protection against witches and the plague in the Middle Ages.

In Latin, Laurus means laurel, nobilis means renowned, and laureate means ‘crowned with laurels’. This is where the term poet laureate originates.

The bay tree or sweet bay, as it is also known, is the only member of the laurels that isn’t poisonous.

Why are herbs so fascinating - after all they are just plants? Not so! Herbs have many attributes. They provide us with medicine, add zest and taste to our food, they help us digest heavy food when added to it, they make pretty garden plants; they are used in crafts and for decorating, and they also have magical properties. This month I have chosen to share with you some of the healing and magical properties of herbs, which I’m sure you’ll find useful in your every