• BASIL

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      "Ocimum basilicum" The name Basil is derived from the Greek word βασιλεύς (basileus). Basileus means "king" or "kingly". Indeed, basil is frequently called the "king of herbs". Basil belongs to the Lamiaceae family, originally known as Labiatae. The name came from the fact that flowers of plants in this family often have petals resembling an upper and lower lip. Basil, an annual, has soft, dark green, fresh, aromatic leaves. It grows to 40 to 60 cm in height, and flowers in clusters of small red-white or green-white flowers. Approximately 150 varieties are known. Use It is best to pound the leaf in a pestle and mortar, or tear it with your fingers. The rich spicy smell of basil is the perfect complement to garlic. It is also an excellent addition to lamb dishes, veal dishes and salads, as well as tomato, vegetable and chicken soups. Medical properties Basil is a diuretic, a relaxant, and it reduces fever. It is also a bacteriological disinfectant, which has anti-fungal properties and helps relieve cramp.

  • CHIVES

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      “Allium schoenoprasum” Chives can be found in most of the northern hemisphere. They belong to the lily family and are related to the onion and to garlic. Their stalks, which are long and narrow and resemble grass, grow to 15 to 50 cm in height; they bloom with purple, spherical flowers. The chive “straws” have a delicate, mild onion taste. Use The finely chopped stems can be added to salads, soups, dip sauces and egg dishes. They are both delicious and decorative when sprinkled over boiled potatoes or mixed with mashed potatoes, into stews, and also when included in herb butter on a basis of garlic or chives. Chives add not only taste but also colour (after all, food has to look appetising as well as just taste good). Chives can be deep-frozen, although they should be chopped first; if dried, they will quickly lose their aroma. Medical properties Chives have a relaxing effect, stimulate the appetite and have a diuretic action. Chives are rich in vitamins A, B and C.

  • FLAT-LEAF PARSLEY

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      “Petroselinum crispum” Flat-leaf parsley is a mild herb with a fresh, clean taste. Two types of parsley exist: curly-leaf parsley with the famous scalloped leaves, and flat-leaf parsley. Flat-leaf parsley has smooth leaves and, due to a higher water content, has a more subtle taste than curly-leaf parsley.
      Among other things, flat-leaf parsley contains iron, calcium, phosphorous, vitamins A, B12 and above all high levels of vitamin C. Use If you need to use parsley for a dish, use flat-leaf parsley instead of curly-leaf parsley. Only add at the very end of cooking, otherwise it will lose too much of its taste and freshness. It is also often mixed into butter with crushed garlic to make herb butter. Flat-leaf parsley also makes a delicious and healthy salad, with the addition of some vinaigrette dressing, a finely chopped (red) onion, and if desired a few walnuts. Medical properties This herb strengthens the heart, provides resistance against infections and is a real source of energy. Moreover, parsley stimulates the appetite and is therefore an excellent ingredient for soup.

  • SAVORY

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      “Satureja montana” Two types of savory exist: Satureja hortensis: summer savory, an annual (fine type with long narrow leaves), and Satureja montana: winter savory, a perennial (variant with a slightly stronger aroma and darker leaf). Both types blossom from June to September and are favourite haunts for bees. They are also related to basil, another member of the family of the labiates. Savory thrives in sunny locations and grows in moist, humus-rich, well-permeated, medium-textured soil. Use Savory is primarily used in the preparation of legumes. This makes them more digestible, and indeed, savoury. Medical properties Prevents wind and has anti-inflammatory properties. Is ideal for the digestion.

  • LEMON BALM

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      “Melissa officinalis” Lemon balm occurs as a cultivated plant above all, however in southern regions you can also find it growing wild in hedgerows and beside roads. Lemon balm is a perennial herbaceous plant. The plant flowers from July to August with light yellow or white flowers. The leaves are bright green, serrated and have a conspicuous vein structure, just like mint leaves. On the other hand, the fragrance of lemon balm is completely different: lemon balm emanates a strong, honey-sweet lemon scent. Use Finely chop fresh leaves for use in salads, white sauces for fish, mayonnaise, sauerkraut or pickled herring. Add lemon balm to fruit salads, jelly, custard, fruit drinks and wines. Infusion of fresh leaves for lemon balm tea.
      Add lemon balm to various different types of vinegar, try lemon balm with tarragon. Medical properties Lemon balm is used among other things for allergies, asthma, bronchitis, chronic coughs, lack of appetite, depression, migraine, nausea, runny tummy, heart palpitations, bloated feeling, insomnia, anxiety, tension, shock and stress.

  • CHINESE CHIVES

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      “Allium tuberosum” Garlic chives or Chinese chives closely resemble ordinary chives. Indeed, they are related to each other. However, the leaf of the Chinese chive is slightly coarser and wider. It has a mild garlic taste and can therefore be used as a substitute for garlic. Use Chinese chives can be used in salads, stews, sauces, dressings or in stir-fry dishes. They withstand cooking and stewing very well. The flowers of the plant can be used to garnish dishes. Medical properties It stimulates the appetite and the digestion and has a diuretic action.

  • DILL

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      “Anethum graveolens” Dill is closely related to fennel. Unlike fennel, dill usually only has one stalk that can grow up to 60 cm high. The leaves are extremely finely divided. In the kitchen, dill mixes delightfully with acidic ingredients such as vinegar, yoghurt and sour cream. Use Fresh dill is a flavoursome and decorative addition to salads. Finely chopped, it makes a great addition to fresh cream cheese and vinaigrette dressings. The fresh leaves are also an excellent herb in soups and fish dishes, and complement mussels and eel beautifully. Always add fresh dill leaves just before serving, otherwise they will lose their aroma. Dill seeds also make some heavy dishes more digestible, and are a therefore a welcome addition to cabbage dishes and for oily fish. Medical properties Dill aids digestion and has a calming effect.

  • LEMON THYME

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      “Thymus citriodorus variegatus” Lemon thyme grows in small bushes that compared with garden thyme are slightly lower and wider. This plant closely resembles garden thyme. Lemon thyme is aromatic with a mild lemon taste. Use Can be used in cold and hot dishes. Thyme withstands cooking and boiling without problem; it is one of the few herbs that can truly withstand heat. Wash branches with leaves. Use whole, and before consumption remove from the preparation or pluck the leaves from the branches (or bundles) and throw away the branches. Lemon thyme is delicious with fish, poultry and veal. Medical properties Thyme is an effective treatment for bronchitis & laryngitis. It is also noted for its calming action.

  • LEMONGRASS

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      “Cymbopogon citratus” Lemongrass is an aromatic type of grass that has small, thick roots, with pointed tapering stalks. Its name is derived from the fresh lemon aroma that is obtained from the juice of the stalk. Use In Indonesian and Chinese cuisine, the herb is used in marinades, soups, sauces, poultry and fish dishes as well as in rice dishes. It is also delicious in all curry dishes and Indonesian herb pastes. You can finely chop the lower part before adding it to the dish. For soups, you cut the lemongrass into coarser pieces of approximately 2 cm and use them as a flavouring. Remove before serving. You can also buy dried or ground lemongrass. Use the herb sparingly because the taste will overpower if given a chance. Medical properties The oil has anti-inflammatory properties and is also used to combat fever. It also has a relaxing action and repels insects due to the strong lemon scent.

  • CHERVIL

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      “Anthriscus cerefolium”                                                                                       Chervil is a native plant of southeast Europe and West Asia. It belongs to the parsley family (umbelliferae) and is also related to parsley. It is a biennial herb and grows up to 70 cm high. It has light green bipinnated or tripinnated leaves with deeply divided lobes. Chervil flowers with small, white flowers with 3 - 5 petals, and only flowers during the second year. The stalks are hollow. Chervil has a mild, aniseed-like taste. Use If you are a fan of aniseed, then there is no doubt that you will also relish the taste of chervil. This culinary herb has become extremely popular in Belgian and French cuisine alike. The tender young leaves can be used as a culinary herb in soups, salads, sauces, grilled fish dishes and meat dishes, and it is very tasty in a cheese omelette. Medical properties Chervil stimulates the appetite and metabolism, cleanses the blood, is a stimulant, has a diuretic action and reduces swelling. It has a healing action for bronchitis and asthma.

  • GINGER

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      “Zingiber officinale” The name ginger is derived from the Prakrit word “singabera”. This means “horn-like”. Ginger is the root of the ginger plant that is boiled in water. Use Ginger is used in soups, with meat and in curries. It can also be used when preparing bread, cookies, sauces and desserts. Medical properties Ginger stimulates the appetite, relieves wind and is a stimulant.

  • TARRAGON

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      “Artemisia dracunculus” Tarragon is a herb that can grow up to 50 cm high. The leaves are narrow and spearhead-shaped and emanate a very sharp smell. Fresh tarragon has a particularly strong aroma and a much more subtle taste than dried leaves. The culinary herb has the strongest taste when it is harvested before it flowers, and it should always be used fresh. Use Tarragon is above all used in chicken dishes and egg dishes, salads, vinaigrettes (tartare sauce). A tarragon sauce or béarnaise sauce transforms our meals into a culinary delight. The popular tarragon vinegar is also delicious with salads, and tarragon is also a welcome addition to soups (fennel soup, tomato soup, etc.).
      It is at its best when it is added to the dish and briefly brought up to temperature just prior to serving. Use it sparingly though, because the strong taste will overpower other ingredients if given a chance. Medical properties Stimulates the digestion, has a relaxing effect in the case of stomach cramps and soon becomes your best friend when you have a nasty case of the hiccups!

  • LOVAGE

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      “Levisticum officinalis” Lovage is a strongly aromatic plant, which tastes similar to celery. The plant can grow up to 2 metres in height and has dark green, divided leaves. The small green-yellow umbels appear in June. Use Lovage adds a spicy taste to soup, sauce, scrambled eggs, spinach, carrots and potatoes. Can also be used in salads. Also delicious with mussels. Medical properties Lovage stimulates the stomach, and helps to relieve stomach cramps. It also aids digestion and stimulates the appetite.

  • LAURIER

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      “Laurus nobilis” The bay laurel originates from the Middle East around the area of the Euphrates and the Tigris. The bay laurel is an elegant evergreen shrub or tree, usually pruned in a spherical or pyramid shape. The leaves are dark green and lancet-shaped. Bay leaves have been used as a culinary herb for more than 2,000 years. Use You can use bay leaves fresh or dried, whole or chopped up. In the kitchen, it is best to use dried leaves, because the fresh leaves taste bitter. The longer you cook the leaves with the dish, the spicier the dish becomes. You can use bay leaves as a herb for soups, sauces, one-pot dishes, meat, poultry, dried peas and beans and marinades. Bay leaf is also one of the herbs in the traditional French “bouquet garni” that consists of a half bay leaf, 2 sprigs of parsley and a sprig of thyme. This herbal bouquet adds flavour to game, poultry, sauces and soups. Medical properties Bay laurel has an antiseptic and diuretic action and stimulates the appetite and the digestion. Bay laurel is a natural antidepressant.

  • CORIANDER

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      “Coriandrum sativum” Coriander is a native of western Asia, but is nowadays above all cultivated in Southern Europe, India and South America. The coriander plant is closely related to caraway, fennel, dill and aniseed. The shape of the leaves is reminiscent of flat-leaf parsley. The umbellifers of the coriander look very beautiful, but have an unpleasant smell. After drying, the seeds become yellow-brown and they emanate a musk-like lemon scent. Fresh coriander leaves must be robust and crunchy green. Use The Asiatic cuisine uses fresh coriander in salads, soups and sauces. To make ordinary rice more appetizing, you can mix in some finely chopped coriander leaves. In North Africa, fresh coriander is used like parsley and chervil. Coriander seeds add a special aroma to fish dishes and shellfish dishes. Medical properties Fresh coriander contains a great deal of vitamin A. The herb also has an anti-rheumatic action and relieves pain in joints. By chewing the seeds, you can neutralise the unpleasant smell of garlic.

  • OREGANO

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      “Origanum vulgare” Oregano is a perennial herbaceous plant that belongs to the labiates. The plant can grow to between 30 and 60 cm in height. The leaves are oval, pointed, smooth-edged and dark green, and taste like pepper. Oregano flowers from July to September with white or pink/red flowers. Oregano is often confused with marjoram. Although the taste and smell of marjoram are very similar to that of oregano, marjoram is an annual culinary herb (so it has to be replanted every year), it is not so eager to grow, and it has smaller leaves. Use Oregano is used in eel dishes, salads, in tomato dishes, with grilled vegetables, potato dishes, on pizza and also in mushroom dishes. Oregano is fantastic in pasta dishes and rice dishes (such as risotto). It enhances the taste of egg dishes (omelettes), frittata and quiches. In marinades and for adding the finishing touches to roast or stewed beef and pork, and with poultry, oregano adds a special character to the dish. Medical properties Oregano has a disinfecting, pain-relieving and relaxing action.

  • MINT

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      “Mentha” “Mentha” is derived from Greek mythology. Minthe was a nymph who was turned into the plant that we now call mint. Various different types of mint exist. The best-known are Spearmint and Peppermint. Spearmint or green mint has intensely fragrant, round leaves. The flowers are small and purple. Use With lamb (for example, classic British mint sauce), in (fruit) salads (especially with strawberries), with legumes, carrots and new potatoes. Also, a sprig of mint is most attractive as a finishing touch on a lovely dessert. Whole sprigs and dried leaves can be added to the dish during cooking time. Wait until the last moment before adding fresh, finely chopped leaves. Also delicious with ice cream and cocktails. Medical properties Mint is antispasmodic.

  • MARJORAM

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      “Origanum marjorana” Marjoram is seldom found growing wild. This plant is cultivated on a large scale in gardens. It is a semi-hardy plant. Marjoram’s flowers are white or pale red. The leaves are medium green and have grey felt-like hairs on both sides. Use Marjoram has a distinctly spicy taste. It dries well. Marjoram is suitable for hearty vegetable soups, pasta, fish, game, beef, chicken, sausages and meat loaf. Tomatoes, courgettes, potatoes and paprika go particularly well with the herb. Marjoram is also used in omelettes and in cheese-based dishes.
      An infusion can be used as aromatic tea. It can be finely chopped and used in salads or butter sauces. Medical properties Marjoram has a relaxing action, alleviates cramp and pain, and relieves wind.

  • RED BASIL

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      “Ocimum basilicum purpurascens” Red basil or opal basil has purple to almost black leaves and pink flowers. It is an extremely aromatic plant with hints of mint and clove. It has a slightly stronger taste than that of the common, large-leaved variety. Use Due to its colour and superb taste, red basil is an excellent addition to rice dishes. Basil is the ideal accompaniment for tomatoes, but it is also superb with garlic, onions, pasta dishes and salads. Braised vegetables such as courgettes or aubergines also taste delicious when basil is added. You can cook basil along with your dish; the basil taste is actually enhanced by doing so. Medical properties Basil contains calcium and vitamin C. It stimulates the digestion and relieves cramp. The scent of basil can relieve headache and dispel depressive feelings.

  • PURSLANE

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      “Portulaca oleracea” Purslane is a small Indian plant that thrives particularly well in sandy soil. Winter purslane and summer purslane are both available (depending on the season). The small lozenge-shaped leaves of purslane have a fresh acidic taste.
      Winter purslane is a delicate plant whose lozenge-shaped leaves are usually used in salads or mashed potatoes and vegetables.
      Summer purslane is slightly more robust, the stalks and the leaves are more fleshy, and more suitable for cooking. Use In soup - briefly boil, blend, and add bouillon and orange juice. As a salad with sliced pear and raisins. Roasted, with grated Parmesan cheese sprinkled on top. Medical properties The plant is rich in vitamins, nitrates and energy, and also contains a large amount of iron.

  • PEPPERMINT

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      “Mentha piperita” Peppermint is a fast-growing perennial hardy plant. Peppermint flowers from July until September with small violet flowers. The leaves are mint green and are arranged diagonally opposite each other on the stalk. The leaves are elongated, oval and serrated and have a marked menthol scent.
      Use Prepare a refreshing infusion from individual or mixed types of mint. Mint is delicious in mint sauces, mint vinegar and mint cordials.
      Add the fresh leaves to new potatoes, dip sauce with garlic and quark, peas, fruit salads and drinks. Also add mint to chocolate cake, desserts, and to pastries with raisins or bilberries. Most of all, mint is a marvellous addition to lamb.
      Use mint sparingly in soups and fillings. Medical properties With its fresh, strong taste, mint aids digestion, either by itself or in mixtures.

  • SALICORNIA

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      “Salicornia europaea” Glasswort resembles a kind of “mini cactus” without the spikes. Glasswort is a stem vegetable that is composed of jointed, fleshy, green or reddish stalks. Glasswort originates from along the North Sea coast and is only eaten as a young plant. This vegetable has a distinct salty, fishy taste. The young tender stalks are available from April to July. Use Glasswort, also sometimes known as marsh samphire, has many uses, and gives an excellent aroma of the sea to fish dishes and meat dishes, salads, pasta and roast dishes.

  • RUCOLA

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      “Eruca sativa” Rocket lettuce is also known as rucola and roquette. It is a green lettuce-like vegetable with a spicy, nutty taste. This fine leafy vegetable is harvested when it is young and is used frequently in Mediterranean cuisine. It is an indispensable ingredient for the “salade mesclun” mixed salad from the South of France. Use Rocket lettuce can be prepared like spinach, but is usually eaten raw. Rocket lettuce leaves are added raw to green salads, potato salad and tomato salad. These leaves are also delicious in cold and hot pasta dishes. After being boiled and blended, rocket lettuce can be added to soups and sauces as an extra flavouring. You can also prepare a variant of pesto using rocket lettuce. Medical properties Rocket lettuce has a diuretic action and is good for the stomach. According to herb experts, rocket lettuce was used in former times to relieve pain.

  • ROSEMARY

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      “Rosmarinus officinalis” Rosemary is an evergreen shrub from the Mediterranean. The leaves resemble needles and have an extremely strong scent. The narrow needle-like leaves are dark green on the top and white on the underside.
      The taste is sharp, strong and resembles camphor. From May to June, this herb has white or purple flowers. Use Always use rosemary sparingly, because the strong taste will quickly dominate other ingredients. Rosemary is delicious in stews, in soups and with lamb. It is also an indispensable herb for barbecues. A small amount of rosemary will enhance the taste of vegetables such as peas, beans, mushrooms and cauliflowers, and also make them more digestible. You can cook rosemary along with your dish; the rosemary taste is actually enhanced by doing so.

      Medicinal characteristics You can use it for a refreshing bath with an infusion of the leaves (3 tablespoons of crushed leaves per litre of boiling water). Note: one such infusion will do! Also use it to rinse your hair.

  • SORREL

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      “Rumex acetosa”

      Sorrel can be found growing wild on grass verges, meadows and in undergrowth - in almost every location where the soil is nice and moist. It is also cultivated for use in the kitchen. Sorrel has arrow-shaped leaves. The plant grows to a height of between sixty centimetres and one metre. In May - June, the plant displays splendid flowers. The acidic and fresh taste of the plant is primarily derived from oxalic acid.

      Use

      The leaves can be eaten in combination with garden lettuce as a salad. Sorrel is also used in soups and cooked like spinach. In particular, the fresh young leaves are gorgeous in salads. The leaves can also be used in fish sauces. Sorrel leaves can be used to curdle milk, enabling you to make quark.

      Medical Properties

      Sorrel has a diuretic action and cleanses the blood. The body reacts to sorrel by, among other things, producing more red blood cells. Sorrel also contains vitamin C. Skin conditions such as acne can be treated by applying a compress with sorrel leaves. Sorrel is also a good source of vitamin A, B1 and C.

  • THYME

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      “Thymus vulgaris” The name thyme is derived from the Greek word “thyos” that means sweet-smelling wood. Many varieties of thyme exist, however only garden thyme is used in the kitchen. Garden thyme is a small perennial plant that grows to a height of approximately 25 cm, and has small oval leaves that are slightly curled upwards. The bell-shaped flowers (that grow in bunches) blossom in the springtime and are soft pink to lilac in colour. Use Thyme is a welcome addition to oily foods, such as pork, duck and goose, because it aids their digestion. In French cuisine, it is one of the standard ingredients of “Bouquet Garni” (in addition to parsley and bay leaves). You can also add thyme to bean soup, vegetarian dishes, vegetables, fish and meat. Medical properties Thyme helps to alleviate colds, strengthens the lungs, calms the liver, helps you to sleep and prevents nightmares.

  • SAGE

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      “Salvia officinalis” Sage is a beautiful sweet-smelling shrub that grows 30 to 100 centimetres high. This plant grows as thick clumps of divided, fuzzy stalks. The leaves grow in pairs, are grey-green in colour, often with yellow blemishes on old leaves. They are thick, downy and have an oval shape. Upon being touched, the leaves emanate a strong smell and have a sour, hot taste.
      The dried leaves are also extremely aromatic and spicy. The flowers are light purple to blue. Use A few fresh leaves in oily dishes aid digestion.
      Sage is an excellent addition to all pork and goose dishes.
      Sage flowers can also be shredded into salads. The leaf complements other strong tastes well. Preparing sage-flavoured vinegar and sage butter is well with a try. Medical properties Sage aids digestion, is antiseptic, stimulating and relieves coughs. It also helps wounds to heal.