Thursday, 6 November 2008

Albion Grove planting bed

All plants have a culinary use or a traditional medicinal use.
Fennel  foeniculum vulgare Herb used to aid digestion – sweet aniseed flavour used in sauces and with fish
Foam flower  tiarella corifolia    Traditionally used for tonic and diuretic properties, to help correct acidity and relieve indigestion
Globe artichokes cynara scolymus  Grown for the spikey flower buds which have ‘hearts’  that can be cooked and eaten
Hyssop  hyssopus officinalis Herb used in salads and soups; oil used in making Chartreuse.  Also used to aid digestion and ease sore throats
Lady’s Mantle  alchemilla mollis Traditionally used to stop bleeding and help healing
Lavender  lavendula Flowers have a relaxing, sedative effect; traditionally used for headaches and insomnia
Marjoram   origanum vulgare Herb used to flavour pizza, spaghetti and tomato dishes
Polemonium  Jacob’s ladder  Used as a hair rinse by native Americans and traditionally for nervous complaints and fevers
Rosemary, creeping  rosmarinus prostrates Herb used in cooking meat, stews & vegetables; traditionally used to heal wounds & bruises;  a stimulant and to help digestion
Sage  salvia officinalis Herb used to flavour meat, soups and stews;  used as a mouthwash to clear mouth ulcers, bleeding gums, sore throats
Scented geranium  geranium macrorrhizum  Scented leaves used in pot pourri and in perfumery
Stinking Iris  iris foetidissima Traditionally used as an infusion for nervous complaints
Sunflower  helianthus Annual flower, seeds used for oil & can be eaten raw
Sweet Woodruff  gallium oderatum Used in pot pourri and to ward off moths and insects; made into a tea to relieve tension and help sleep
Thyme  thymus vulgaris  

& poultry;
Herb used in cooking meat has antiseptic properties & traditionally used for colds, coughs & bronchial problems

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