Herbs

Lemongrass has white, slightly bulbous stems with a lemony flavor and aroma. It’s typically used in cooking, not eaten raw. It’s popular in curries, fish, and poultry dishes. Lemongrass helps detoxify the body, stimulates digestion, and has a calming effect that can relieve insomnia and stress. It’s also known as citronella and is used as an insect repellent.

Rosemary has needle-shaped, dark green leaves that are highly aromatic. It is generally used in cooking rather than eaten raw, and is popular with meat, especially lamb, as well as in casseroles, tomato dishes, and baked fish. Rosemary is rich in essential oils and has antibacterial and antifungal properties. In Elizabethan times, wedding couples carried a sprig of rosemary as a sign of fidelity.

Lemon thyme and thyme leaves are small, green, and very aromatic, sometimes featuring small pink flowers. They are generally used in cooking rather than eaten raw, and are commonly added to stocks, marinades, stews, and stuffings. Thyme has strong antiseptic properties and is an excellent remedy for sore throats and infected gums. In the Middle Ages, judges used thyme to prevent gaol fever due to its antiseptic qualities.

Sage has green, textured, thin, oval-shaped, and highly aromatic leaves. It can be eaten raw but is best used in cooking, commonly in stuffings or with pork. Sage is beneficial for treating infected gums and mouth ulcers. There are over 750 species of sage. In the 17th century, sage was so highly valued that three chests of China tea were traded for one chest of sage leaves.

Basil has a strong scent and green, medium-sized leaves. You can eat it raw or cooked. It’s commonly used in tomato dishes and salads and helps with digestion. The name “basil” comes from the Greek phrase “Basilikon phuton,” meaning “kingly herb,” reflecting its esteemed status throughout history.

Chive stems are green, cylindrical, and have a mild onion flavor. They can be eaten raw or cooked and are commonly used in sauces, salads, or chopped over new potatoes. Chives have mild antiseptic properties, can stimulate the appetite, and aid digestion. Known as one of the oldest herbs, they were first introduced to the West by Marco Polo.

Mint has bright green leaves with a textured surface. It can be eaten raw or cooked and is commonly used in dishes with lamb or new potatoes. It’s also widely used to make mint sauce and tea. Mint is aromatic and has calming, antiseptic, anti-inflammatory, and antibacterial properties. This ancient herb was dedicated to the goddess Diana and has been used medicinally by the Greeks for around 2,000 years.

Coriander has scalloped leaves with a strong, distinctive scent. It can be eaten raw or cooked and is commonly used in curries, sauces, stir-fries, and salads. Coriander is beneficial for the digestive system and was introduced to Northern Europe by the Romans. It is also the best-selling fresh herb at Sainsbury’s.

Tarragon leaves are smooth, dark green, long, and narrow, with a strong aniseed flavor. They are generally used in cooking rather than eaten raw and pair well with chicken or fish. Historically, tarragon was used to treat toothache. There’s a story that Henry VIII divorced Catherine of Aragon due to her reckless use of tarragon.

To grow fenugreek, a farmer selects a sunny location with well-draining, fertile soil enriched with compost. Seeds are sown directly into the soil in early spring or fall, kept consistently moist until germination, and the plants are thinned to ensure proper spacing. Regularly harvesting the leaves promotes continuous growth and provides fresh, nutrient-rich fenugreek.

To grow gongura, a farmer selects a sunny location with well-draining soil enriched with compost. Seeds or young plants are sown after the last frost, spaced appropriately, and watered consistently to keep the soil moist but not waterlogged. Regularly harvesting the leaves encourages new growth, ensuring a continuous supply of fresh, tangy gongura.

Flat leaf parsley has flat, dark green leaves with a strong flavor, while curled leaf parsley has smaller leaves and a subtle flavor. Both types can be eaten raw or cooked and are often used as a garnish or in soups, stews, and sauces. Parsley is rich in vitamins, including Vitamin C, and is high in iron and other minerals. It also contains an antiseptic. Historically, it was believed that only a witch or a pregnant woman could grow parsley, and that a fine harvest was ensured if the seeds were planted on Good Friday.

To grow spinach, we chooses partially shaded spot with fertile, well-draining soil enriched with compost. Seeds are sown in early spring or fall, kept consistently moist, mulched to retain moisture, and thinned for healthy growth. Regularly harvesting outer leaves ensures continuous production of fresh spinach.

Dill has fine, aromatic green leaves that can be eaten raw or cooked. It’s great with fish, soups, and stews. Historically, dill was used as a medicinal herb to treat coughs and headaches, and dill tea or water remains a popular remedy for upset stomachs. In the Middle Ages, dill was valued for protection against witchcraft; magicians used it in spells, and people infused it in wine to boost passion.