LEMON BALM - (Melissa Officinalis)

Culinary: Finely chopped leaves add a tangy flavour to salads, soups, mayonnaise, sauerkraut, poultry, lamb, pork and white sauces for fish. Can also be used in teats, vinegars, fruit salads, jellies and custards, or added to fruit drinks, wine cups and liqueurs. Cosmetic: Lemon balm can be used a cleanser for dry skin or a rinse for greasy hair. Medicinal: Place leaves directly onto sores and insect bites, or use as an insect repellent. Lemon balm tea helps with bronchial complaints, feverish colds, headaches and to ease tension.

CHAMOMILE - (Chamaemelum Nobile)

Culinary: Finely chopped leaves add a tangy flavour to salads, soups, mayonnaise, sauerkraut, poultry, lamb, pork and white sauces for fish. Can also be used in teats, vinegars, fruit salads, jellies and custards, or added to fruit drinks, wine cups and liqueurs. Cosmetic: Lemon balm can be used a cleanser for dry skin or a rinse for greasy hair. Medicinal: Place leaves directly onto sores and insect bites, or use as an insect repellent. Lemon balm tea helps with bronchial complaints, feverish colds, headaches and to ease tension.

FENNEL -- (Foeniculum Vulgare)

Culinary: Seeds can be used in fish dishes and bread, or sprouted in winter salads. Finely chapped leaves can be sprinkled over salads and cooked vegetables. Fennel also makes a tasty addition to soups, pasta, meat dishes, vegetable juices and stuffing. It is particularly compatible with oily fish. Young stems can be chopped into salads, or dried and used to stuff barbecued fish. Cosmetic: A decoction of the seeds can be used as an eyebath or a compress to reduce inflammation. Chew the seeds to sweeten your breath or add seeds and leaves to facial steams and baths for deep cleansing. Medicinal: Fennel tea can aid digestion and ease constipation. Chew seeds to ward off hunger pangs and indigestion. Fennel can also be used in eyewashes and gargles to ease inflammation.

BASIL
	Harvesting: Pick the leaves as required. Basil is best used fresh. Pinching out the tip of the main stem will encourage bushy growth and prevent the plants from flowering to prolong picking life. Culinary: The leaves impart a mild aniseed/clove flavour to salads, soups and omelettes and are delicious with tomatoes. Only add basil at the last minute when cooking of the flavour will be lost.

CHIVES
	Harvesting: Cut the leaves close to the ground as required. They are best cut before the flowers start to form. Culinary: The mild onion flavour makes chives ideal in salads, or finely chopped in egg dishes and dairy sauces. They are particularly delicious when mixed with soured cream over baked potatoes. Medicinal: Leaves are used as an antiseptic wash on wet wounds and to treat tinea.

CORIANDER

Grown for the spicy seeds it produces which are widely used in curries. The orange colouring, slightly fragrant and spicy flavour can add an interesting twist to desserts. Harvesting: Pick the seed heads when they turn light brown – they will emit a spicy odour when they are ready for harvesting. After drying, shake out the seeds, and store in an airtight container. Culinary: The crushed dried seeds are an essential ingredient in curries. They add a delicious spiciness to red meat dishes.

DILL

Both the feathery leaves and seeds can be used in the kitchen to impart an aromatic sweetness to a wide variety of dishes. Harvesting: Pick the leaves as required. They may be dried or frozen, but for best flavour should be fresh. Seed heads should be gathered when they are brown, but before they are fully mature. Culinary: Use the leaves to flavour fish dishes, especially salmon. Add just before cooking is complete to vegetables, potatoes, sauces and mustards. Use the seeds in pickling, and to flavour coleslaw, white meats and stews

MINT

Harvesting: as required. Freeze rather than dry to store. Culinary: Serve with soups, sauces, in stuffings, as a traditional accompaniment to lamb and new potatoes, also good with shellfish. Crystallized leaves are an alternative decoration for cakes, cold desserts and can be used in summer drinks. Medicinal: Take it as a tea to break up congestion and to aid digestion. Can be made into a refreshing wash to cool inflamed skin.

OREGANO
	This pungent herb produces fresh green leaves and its strong flavour is perfect for richer dishes and for flavouring oil. Harvesting: In spring and summer before flowers form. Remove flowers to prolong picking. Culinary: A traditional flavouring of Mediterranean food, it is especially popular in Greek dishes. Excellent added to lamb, tomatoes, cheese, grilled fish, casseroles and pasta.

ROSEMARY
	A very versatile herb for rich meat dishes, especially lamb, and for stuffings. Harvesting: Pick the leaves and tender shoots as required throughout the year. Rosemary can also be dried. Culinary: Add fresh leaves and shoots to rich meat dishes. It is particularly good with lamb. Rosemary is widely used in many Mediterranean dishes.

SAGE
	Sage prefers a light, well drained soil and a sunny position. It will tolerate quite dry conditions. Harvesting: The leaves can be picked throughout the year, or can be dried, in which case pick the leaves before the plant flowers. Culinary: Sage is a traditional ingredient in stuffing and complements rich meat very well as it counteracts any fattiness.

THYME
	Harvesting: Pick the leaves as required throughout the year. If they are to be dried, gather them just before the flowers begin to open. Culinary: Thyme enhances soups, vegetables and poultry, also red meat and dishes cooked with wine. Medicinal: Drink as a tea to east lung congestion and soothe sore throarts. Makes a good antiseptic wash.