• PINEAPPLE SAGE

    • toon afbeelding
       

      “Salvia elegans” Pineapple sage has oval, pointed leaves that are soft to the touch. The emerald green leaves have the fragrance and taste of pineapple, hence the name. Use When shredded, the leaves are delicious in fruit juices and other cold drinks. They can also be added to cake dough to give the finished product a refreshing taste.
      They also give a marvellous aroma to pork dishes and sauces.

  • ANISE HYSSOP

    • “Agastache foeniculum” Anis hyssop is a hardy perennial belonging to the lamiacea family. The plant has grey-green lanceolated, fuzzy leaves with an anise scent and taste. The purple-blue flower-spikes appear in June-July Use The finely chopped leaves can be used in salads, cake, bread and pancakes. Also delicious in summery drinks and tea.

  • APPLE MINT

    • toon afbeelding
       

      “Mentha suaveolens” Apple Mint is a hardy perennial that has fuzzy green leaves with irregular white marks. The leaves have a delicious apple fragrance and taste. Use Is used in the preparation of tea. Medical properties Relieves colds and digestive disorders.

  • BEGONIA LEAF

    • toon afbeelding
       

      “Begonia tuberhybrida” The leaf of the begonia plant is dark green, oval, downy and moderately serrated. It has a spicy, peppery, sour flavour. Use Finely chopped leaves give a fresh, tangy taste to your summer salads.

  • STINGING NETTLE

    • toon afbeelding
       

      “Urtica dioica” The name urtica dioica is derived from the Latin uro and means “I burn”. This refers to the stinging character of the plant. Stinging nettle has serrated green leaves that are downy on the underside and covered with stinging hairs. It flowers from June onwards with bunches of hanging flowers. Use Not only can stinging nettle can be prepared and eaten in the same way as spinach, but it is also very tasty in soup or cheese (nettle cheese). Medical properties Stinging nettle is rich in vitamins A and C, iron and minerals. Helps relieve the pain of rheumatism. Very effective against bladder and kidney infections. Cleanses the blood.

  • BRONZE FENNEL

    • toon afbeelding
       

      “Foeniculum vulgare purpureum” This plant, which can reach 2 metres in height, has fernlike leaves with a light bronze colour. In summer, this plant bears large flat heads of small yellow flowers. Use The leaves are used in salads, the stalks on the barbecue and the seeds for flavouring lamb, pork and vegetables. Medical properties Relieves wind, stomach ache, acerbic acid and indigestion.

  • CHOCOLATE GERANIUM

    • toon afbeelding
       

      “Pelargonium chocolate peppermint” The Chocolate Geranium has round green lobed leaves with a dark spot in the centre. When the velvety leaves are bruised, they release a chocolate scent. In summer this plant produces small pink trusses of flowers. Use Steep fresh leaves in milk and use to make set or pouring custards.

  • LEMON BASIL

    • “Ocimum basilicum citratum” The small light green leaves and white flowers of the lemon basil exude a soft lemon fragrance. . Use Used for flavouring fish and meat dishes. The leaves and flowers can also be used with icecream and other desserts.

  • LEMON BEGONIA

    • toon afbeelding
       

      “Begonia tuberhybrida” This small plant has deep-green, star-shaped leaves with brown specks. The edges are serrated and bristly. The leaves have a spicy lemon flavour. Use Shredded in salads. Medical properties These leaves are high in vitamin C and stimulate the appetite.

  • LEMON-SCENTED GERANIUM

    • toon afbeelding
       

      “Pelargonium crispum” This 60 cm evergreen perennial has small, three-part, feathered leaves which have a strong lemon scent and flavour. Small pink flowers appear in summer. Use Steep fresh leaves in milk and then use the milk to make set or pouring custards.

  • BERGAMOT MINT

    • toon afbeelding
       

      “Mentha citrata” Bergamot mint is a perennial plant with oval, jagged, light-green leaves. These leaves have a delicious bergamot scent and flavour. Use The fresh leaves can be used in salads, sauces, soups, vegetable dishes and meat dishes. They can also be used to make a refreshing tea. Medical properties Relieves colds.

  • LEMON VERBENA

    • toon afbeelding
       

      “Aloysia triphylla” This deciduous shrub has lancet-shaped leaves with a strong lemon flavour and taste. The leaves are arranged in groups of 3 along the stem. The flowers appear in summer. They are white with a hint of lilac and have a strong, but pleasant lemon scent. Use The leaves can be used in oil, vinegar, fruit custards, jellies and pastries. Medical properties Promotes digestion, has a lightly calming and relaxing effect.

  • CURRY PLANT

    • toon afbeelding
       

      “Helichrysum italicum” The curry plant has narrow, needle-shaped silver-grey leaves. In the late summer this plant produces bunches of mustard-yellow coloured flowers. The plant gives off a sweet, mild curry scent. Use Add sprigs to soups, stews, rice dishes or steamed vegetables. Also goes very well with fish dishes and meat dishes.

  • RAMSONS

    • “Allium ursinum” Wild garlic is a 40 cm high plant with long-stalked dark green elliptic leaves. White star-shaped flowers appear in May or June and exude a pungent garlic scent. The Latin name “ursinum” comes from the old superstition that bears waking up from their hibernation would eat this plant first. Use Fresh leaves raw or cooked in salads and soups. When shredded, they give a piquant taste to fresh cream cheese and quark. Medical properties Stimulates the digestion and restores disturbed intestinal bacteria. Purifies the blood.

  • WHITE DEAD NETTLE

    • “Lamium album” The white dead nettle has heart-shaped, serrated dark-green leaves. Unlike the stinging nettle, the white dead nettle has no stings. Hence the name. The white lip-shaped flowers form in a circle around the stem and are rich in nectar. Use The young leaves can be used for making soup. They can also be incorporated in salads. A real delicacy when prepared in the same way as spinach. Medical properties Relieves kidney complaints.

  • YARROW

    • toon afbeelding
       

      “Achillea millefolium” The name Achillea derives from Greek mythology. Achilles used yarrow leaves to heal wounded soldiers. Yarrow is a plant with double-feathered leaves which have a delicate taste. In the summer, small grey-white flowers appear in umbels. Use The young leaves are delicious in salads. Medical properties Styptic & antipyretic.

  • ANGELICA

    • toon afbeelding
       

      “Angelica archangelica” Angelica is a hardy plant with light green leaves. The leaves have a dry, bitter, aniseed-like flavour. Angelica flowers in its second year with umbels of sweet-scenting, green-white flowers. Use Chop the young leaves and add to salads, soups, or stir-fry dishes. Can also be prepared in the same way as spinach. The stems are used in the preparation of stewed rhubarb. Angelica is also used to flavour alcoholic drinks. Medical properties Is anti-bacterial and anti-fungal. Helps to relieve colds, indigestion and anaemia. A tea made of young leaves can help relieve migraines.

  • FENUGREEK

    • “Trigonella foenum-graecum” Fenugreek has medium green oval leaves that are arranged in groups of 3. The leaves have a gently undulating edge. The leaves have a bitter taste and smell of fresh hay. Use Used mainly in Indian cuisine (curries), Arabic cuisine (pastries and bread) and North African cuisine (meat and fish dishes). The young leaves can also be prepared as a vegetable. Medical properties Fenugreek is rich in iron and copper. It helps to combat venal problems and infections and it stimulates the appetite.

  • GINGER MINT

    • “Mentha gentillis” Ginger mint is a very attractive plant with gold green leaves. The leaves have a soft, fruity ginger taste and fragrance. Use Is mostly used in thai cuisine. The fruity taste of the leaves are excellent in combination with salmon, fruit and tomatoes.

  • HYSSOP

    • toon afbeelding
       

      “Hyssopus officinalis” This 80 cm plant has small lancet-shaped leaves which have a bitter taste. In summer this plant bears glorious blue flowers with a sweet, minty aniseed scent. The name hyssop comes from the Hebrew word “ezob”, which means “holy herb”. Use The flowers are used in salads. The leaves are used in soups, stews and marinades, as well as in pork, lamb, poultry and fish dishes. Medical properties Tonic for the digestive and nervous system. Has a purifying action.

  • MALLOW

    • toon afbeelding
       

      “Althaea officinalis” This grey-green hardy plant has large, velvety, serrated tear-shaped leaves. The pink flowers appear in the autumn. Mallow used to be the basic ingredient for making marshmallow as the root contains a slimy substance that thickens water. Heating this together with sugar will result in the soft sweet marshmallow paste. Use To garnish salads. Can be used in herb-flavoured oils and vinegars. Can also be steamed and served as a vegetable. Medical properties Alleviates bronchitis, skin infections, eye infections and insect bites.

  • RED SORREL

    • toon afbeelding
       

      Rumex sanguineus” Wood Dock has light green, red-veined long leaves. In the centre of the plant, star-shaped green flowers appear in June and July, which later turn reddish brown. Use The young leaves are used in salads. Medical properties Styptic.

  • ICICLE PLANT

    • “Mesembryanthemum crystallinum” This small and unusual plant has thick, fleshy leaves with a wavy edge that bear crystalline drops. These drops are glands that secrete sodium carbonate. This is the reason why the plant is sometimes called soda plant. The leaves have a slightly salty flavour. Use Can be prepared like spinach or used raw in salads.

  • VERVAIN

    • toon afbeelding
       

      “Verbena officinalis” Vervain is an annual plant with a thin vertical stem. Its leaves are narrow and pinnate. In June Vervain produces very small lilac-pink flowers. The leaves have an extremely bitter taste. Use Is used above all in tea and liqueur preparations. Medical properties Diuretic, relaxant, anti-inflammatory and styptic.

  • CINNAMON BASIL

    • “Ocimum basilicum cinnamon” This variety has green leaves and purple stems and flowers. The leaves have a cinnamon taste and fragrance. Use Cinnamon basil is used in stir-fry dishes, fruit salads, apple sauce, jams and tea.

  • WOODRUFF

    • toon afbeelding
       

      “Galium odoratum” A perennial with white star-shaped flowers and narrow green leaves in whorls of 6 to 8. Woodruff is an excellent ground cover. Gallium is derived from the Greek word of “gala” (milk). In former times, woodruff was used to curdle milk for making cheese. The word “odoratum” is Latin for fragrant. This small plant spreads a mild smell of hay. Use The fresh leaves are used as a flavour in drinks or can be used to make tea. Medical properties Good for stomach ache, insomnia and stress. Cleanses the blood.

  • KEY LIME

    • toon afbeelding
       

      “Citrus aurantifolia” Key lime leaves are dark green, oval with a sharp point and come from the key lime plant. Key lime leaves are sold fresh or dried. Use Is used in Thai and Indonesian cuisine. Gives excellent flavour to fish and poultry dishes.

  • MARY THISTLE

    • toon afbeelding
       

      “Silybum marianum” Mary Thistle can reach up to 150 cm. This plan has waxy, green leaves with white marks and stickles along the edge. Legend has it that the white stains are mother’s milk that the Virgin Mary is said to have dropped on the plant. The stalk terminates in a prickly purple flower basket. Use Young leaves can be boiled like spinach or chopped finely and served raw in salads. Medical properties Mary Thistle contains silymarin which acts on the liver. This is the reason why this herb is very efficacious in case of liver and gall bladder problems. Helps relieve low blood pressure. Promotes the production of milk.

  • SALTBUSH

    • toon afbeelding
       

      “Atriplex lentiformis” Saltbush is a shrub that is very tolerant to salt and which stores salt in its leaves. The spearhead-shaped leaves are grey-green. Use The young leaves can be boiled like spinach or incorporated raw into a salad. Medical properties Chew fresh leaves to help relieve colds.

  • MEADOWSWEET

    • toon afbeelding
       

      “Filipendula ulmaria” This hardy plant has dark-green, feathery, serrated leaves. In summer it displays creamy white flowers, which diffuse a gentle almond flavour. Use The flowers can be used in fruit compote, jam and jelly. They can also be used to make tea. The leaves are used in salads and soups. Medical properties Cleanses the blood, helps against migraines. Meadowsweet contains salicylic acid, which is also to be found in aspirin.

  • NASTURTIUM

    • toon afbeelding
       

      “Tropaeolum majus” Nasturtium is an annual plant that reaches heights up to ± 30 cm. It has smooth round leaves, which are medium green and shield-shaped. Tropaeolum is derived from the Latin word tropaeum which means victory. The red, yellow or orange flowers appear in summer. Both the leaves and the flowers are edible. Use Chopped fresh leaves give a peppery flavour to dishes based on soft cream cheese, eggs or potatoes. Alternatively, leaves can also be stuffed with a sweet or savoury filling. Medical properties Anti-bacterial. Nasturtiums are high in vitamin C and stimulate the appetite.

  • SALAD BURNET

    • toon afbeelding
       

      “Sanguisorba officinalis” Salad burnet can reach between 25 and 30 cm in height. The top of the leaves are blue-green, the bottom purple-red. It is mostly used as an extra flavour in salads. The plant is not particularly known for its decorative value. It is naturally found on poor yet calcareous grasslands in the valley of the Meuse in Belgium, along the major rivers in the Netherlands and in the wetlands in the dunes. It tends to remain green all year round, and in former times was used as an alternative for lettuce in the winter months. Use Pick an abundance of fresh leaves that can be used in cold drinks, salads, soups and sauces. Young leaves have the best flavour. The flavour is described as reminiscent of cucumber. Do not pick leaves when the plants are flowering as the leaves do not taste pleasant at that point. Medical properties In the kitchen, the fresh leaves are used for vitamin C, tannins and ethereal oils. In medicine, the entire plant is used for its diuretic action and as a treatment for bleeding.

  • PURPLE WOOD SORREL

    • toon afbeelding
       

      “Oxalis purpurea” Purple wood sorrel is a perennial that grows from 10 to 50 cm. It has composite leaves and pink to red flowers. The leaves have a marked V-shape and are coloured reddish purple. The flowers are highly scented and contain nectar, which make this plant very popular among bees. Use Is used in salads. Medical properties Improves urine production, blood circulation and the separation of bile. Has a relaxing effect and is used to treat skin problems.

  • PURPLE SAGE

    • toon afbeelding
       

      “Salvia officinalis purpurascens” Purple sage has ovate, purple-grey velvety leaves which are very aromatic. Purple sage is a hardy evergreen bush. In summer it produces blue and purple flowers. Use Mix some finely chopped fresh leaves into a batch of fritter dough and then deep-fry little balls of dough to make purple sage fritters. Medical properties Stimulating, antiseptic and antispasmodic.

  • RED SORREL

    • toon afbeelding
       

      Rumex sanguineus” Wood Dock has light green, red-veined long leaves. In the centre of the plant, star-shaped green flowers appear in June and July, which later turn reddish brown. Use The young leaves are used in salads. Medical properties Styptic.

  • ROSE GERANIUM

    • “Pelargonium graveolens” The rose scented geranium has deeply cut  hand-shaped green leaves with a rose fragrance. The pink flowers are grouped in clusters of 5 to 10. The upper petals show a wine red feathery design. Use The geranium is used in syrups, pudding, jellies and drinks. Add a few leaves to milk, gently warm the milk. After taking out the leaves, the milk can be used in cakes and sauces. The fresh leaves can be added to fruit salads or as decoration on cakes.

  • ST. JOHN'S WORT

    • “Hypericum perforatum” St. John’s wort is a 60 to 70 cm high plant with small oval green leaves. Yellow flowers with small black glandular dots appear in summer. When the glandular dots are crushed a reddish liquid is produced. This herb is generally know for its medicinal properties. Use Excellent in a summer salad or tea. Medical properties Treatment for depression.

  • THAI BASIL

    • toon afbeelding
       

      “Ocimum basilicum horapha nanum” Thai basil has oval, serrated olive green to purple leaves. In summer this plant has stems bearing small purple flowers. The stem is dark purple. Use Is used in Thai and Vietnam cuisine, primarily in soups and fish dishes. Medical properties Soothes bronchitis, colds and fevers.

  • LADY'S MANTLE

    • “Alchemilla vulgaris” Lady’s mantle is named after the similarity between the shape of the leaf and the mantle of the Blessed Virgin. This plant of up to 45 cm in height has round, light green leaves with a scalloped edge. It flowers from the end of the spring well into the summer. The flowers are greenish yellow and have a sweet scent. Use The young leaves have a mild, dry, bitter flavour and are delicious in salads. Medical properties Diuretic action.

  • BLACK PEPPERMINT

    • toon afbeelding
       

      “Mentha piperita nigra” Black Peppermint has the same characteristics as the White Peppermint. The leaves are oval, slightly hairy and have a purple-brown colour. They have a strong peppermint flavour. Use Used in tea blends and desserts. Medical properties Relieves colds.

  • PERILLA MINT

    • toon afbeelding
       

      “Perilla frutescens” Perilla mint, also known as “Green Shiso”, has an unusual aroma. When the leaves are crushed, a scent of cinnamon, aniseed and liquorice is released. In terms of flavour it is fairly close to basil. The leaves are oval, reddish purple and have highly serrated edges. The flowers are white to pink. Use Is used above all in Japanese and Vietnamese cooking. The fresh leaves are served with raw fish (sashimi). In Europe it tends to be used mostly as a garnish. Medical properties Has a laxative and an expectorant action.