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All About Herbs

All about Herbs.

Mint

Mint

Mint (Mentha) has over 600 varieties but the 2 most common are spearmint and peppermint. Loves plenty of water so grow in a pot under a slow-dripping tap.

Oregano

Oregano

(Origanum vulgare) is a flowering plant in the mint family. It is native to temperate Western and Southwestern Eurasia and Mediterranean region. Growing 20-80 cm tall, with opposite leaves 1-4 cm long. Flowers are purple, 3-4 mm long, produced in erect spikes.

Parsley

Parsley

Parsley or garden parsley (Petroselinum crispum) is native to the central Mediterranean, naturalized elsewhere in Europe and New Zealand and widely cultivated as an herb, spice and vegetable. It is widely used in global cooking, often as a garnish.

Rosemary

Rosemary

Rosemary is an aromatic evergreen shrubs. It is native to the Mediterranean and Asia, but is reasonably hardy in cool climates. It can withstand droughts.

Sage

Sage

Sage Salvia officinalis, is a universal flavouring herb native to the North Mediterranean coast. It is very aromatic with blue or lilac flowers that appear at the end of spring.

Savory

Savory

Savory (Satureja) is native to the Mediterranean and has a strong, slightly peppery taste. Summer Savory is mild and Winter Savory is stronger, sharper and spicier. A great flavour match with beans and peas.

Sorrel

Sorrel

French Sorrel Rumex scutatus from the Teutonic word for 'sour', is an ancient herb used in Pharaonic Egypt.

Tarragon

Tarragon

An essential herb in French cuisine, but native to Siberia, that became a common herb throughout Europe by the 15th century. Its Latin name, meaning 'little dragon', derives from the medieval belief that it was an antidote for the bites if venomous animals.

Thyme

Thyme

Thymus vulgaris is a genus of the mint family. A very popular herb.

Weeds for the Kitchen

Weeds for the Kitchen

DO NOT COLLECT ANYTHING THAT MAY HAVE BEEN SPRAYED. Weed leaves are best picked in Spring or Autumn - before or after flowering. In flower they are tough and bitter.

Za'atar Lebanese
  • Time: 60 minutes
  • Complexity: very easy

Za'atar Lebanese

Zaatar is the Arabic word for wild thyme (hyssop) and is also used (most commonly) to refer to a blend of herbs. Pronounced as ‘zah-tahr’.