HERB - forward

[Carl/Anne Adamczyk]

1)  Lavender - although this won't bloom until the  second year, its
fragrance and relaxing properties are worth the wait.

2) Rosemary - Aids in digestion, has a calming effect.

3) Sage:  Culinary use and use as a gray/blue herb in smudge sticks.

4) Chamomile:  The pretty small, daisy like flowers visually add to the
garden and the herb itself has well known uses.

5)  Dill:  Used to clear flatulence, chewing the seeds is reported to
clear bad breath.  Tastes good in soup, especially my mother-in-laws
borscht.

6)  Tansy & Pennyroyal:  Both are reported to have insect repellant
properties.  I do not use either internally.  The tiny, yellow button
flowers of tansy dry well for arrangements.

7)  Grapes:  I have purple Concord grapes which are reportedly as good as
red wine for their antioxidant properties.  The Concords are flavorful
and well known for table grapes as well as the famous jelly grapes.

8)  Lemon Balm:  A sprig in a glass of Iced Tea is a treat.  The
fragrance keeps well when the herb is dried and makes a nice addition to
little smelly bags.

9)  Nasturtium:  Both the flowers and the leaves are edible, imparting a
flavor reminiscent of mexican cuisine - starting out sweet and becoming
mildly caliente.  It is reported to have powerful antibiotic properties
and is used for upper respiratory infections.  (Nasturtium often falls
prey to a devastating tiny aphid which will decimate the entire planting,
be careful not to bruise the flowers or leaves as the natural sugars in
the sap attract the aphids.)

10) French Tarragon:  For cuttings as needed and to make vinegars.

I don't get particularly neurotic over weeds, especially dandelions as I
harvest the leaves for their diuretic properties, dried for tea, fresh in
salads, they also are very high in potassium.

I live in Philadelphia and have even grown cotton which produces a lovely
hibiscus like flower and full thick cotton bolls.

Grania
On Wed, 3 Mar 1999 16:13:51 -0600 (CST) "N.D. Wederstrandt"
<nweders at mail.utexas.edu> writes:
>
 

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