Herbs & Spices
Berries, ground. Similar to cloves and cinnamon combo, more complex. Cakes, cookies, relishes, tomato sauce, stew, chicken, lamb. Steep to make tea.
Antibacterial and anti-fungal. Treats indigestion, flatulence, bruises, soothes joints and muscles.
Sweet, sunny flavor, versatile. Use with green beans, peas potatoes, chicken dishes, tomato sauces, salads. Only add at end of cooking time or on prepared dish.
Anti-inflammatory, respiratory disorders & allergies. Antibacterial, antispasmodic, vitamins and minerals.
Pungent, mint like; dried leaves. Used in sauces, stews, soups, gumbos; fish and potatoes. Leaves used whole and removed before serving.
Antibacterial, antispasmodic. Herbicide (place by books and in corners to repel silverfish).
Ground, dried whole, fresh or frozen. Mild to blistering hot. Soups, stews, beans, sauces, poultry, greens; add to most foods i.e. eggs, hamburgers, for that extra kick.
Sticks/bark, ground. Pungent, sweet, hot. Pastries, breads, cakes, cookies, pies, sauces, apples, pumpkin and squash recipes, beverages. Try on pork, lamb, meat.
Anti-inflammatory, anti-spasmodic antimicrobial. Alleviates indigestion, stomach cramps, intestinal spasms, nausea. Normalizes blood sugar levels.
Whole or ground. Aromatic, sweet. Fruits, desserts, Cakes, candies, pickles. Use to flavor meats, curry, soups, beans, pork and ham. Steep to make tea.
Topical analgesic, anti-viral, expectorant, digestive aid. Useful in teas for nausea and toothache. Make an air freshener with cloves stuck into orange.
Leaves also called Cilantro. Slight Lemony flavor. Use in salads, garnish, chili, salsa. Seeds called coriander – pickling spice, curries, soups, meat dishes.
Anti-spasmodic, digestive aid in tea. Anti- inflammatory. Treat various types of pain when used regularly. Reduces high cholesterol, high in Vit C.
Seeds, ground. Bold, distinctive; can overpower. Chili, tacos, stews, cabbage, beans. Add to curries, meats, cheeses, sausages, seafood, pickles, rice dishes.
Good for indigestion, diarrhea, nausea, morning sickness. Relaxes muscles, good source of iron. Prevent muscle cramps. Great for insommnia.
Pungent, tangy; dominate. Use alone or with parsley. Salmon, peas, eggplant, cabbage, cucumber yogurt sauces, salads, pickling; predominate in Mediterranean cooking.
Anti-spasmodic, aids digestion. Use in teas for insomnia, colds, flu, and colic. Sweetens the breath as well taken after meals. Calms Hiccups.
Raw cloves or powder. Baked and eaten, rubbed on bread for garlic bread, stir fries, salad and salad dressings, sauces, soups, rubbed over meats, marinades.
Anti-bacterial, anti-viral, anti-microbial, immune boosting. Reduces blood pressure & cholesterol. A powerful antioxidant. Worth research for benefits.
Anti-bacterial, anti-viral, immune boosting. Relieves arthritis pain, headaches, fevers. Digestive problems relieved by tea. Promotes bone health.
Leaves, whole or ground. Use as a seasoning for lamb, soups, stews, fish, poultry stuffing, sausages, beans and other vegetables; also in beverages and jellies.
Good for hay fever, sinus congestion, indigestion, asthma, stomach pain, headache, dizziness, colds, coughs, & nervous disorders. Good tea for sleeping.
Whole, ground or seeds. Sweet, spicy, fragrant. Use in cakes, fruit, beans, sauces, cabbage, spinach. Also in breads, biscuits, custard, pies, puddings and vegetables.
Leaves fresh or dry or crushed. Italian & Mexican dishes, tomato sauces, soups, sauces, stews, meats, salads, and marinades. Steep to make tea.
Anti-inflammatory, analgesic pain reliever, toothaches, digestive aid, mouthwash. Relieves nervousness and depression.
Mild red spice, always used ground. Use as a garnish for potatoes, potato salad, eggs, deviled eggs, beef, poultry, salads, and salad dressings. Useful for it’s red color.
Anti-bacterial, antioxidant, anti inflammatory. Storehouse of vitamins C, A, E & K and minerals. Energizer. Digestive aid.
Small needle-like leaves used dried or fresh. Meat dishes, herb butters, combined with other herbs in salad dressings, potatoes and in breads. Steep to make tea.
Leaves, used as rubbed or ground. Strong woody flavor. Use to season sausage, poultry stuffings, veal, pork, meat loaf, stews, salads and grains. Steep to make tea.
Anti-fungal, anti-inflammatory, anti-spasmodic, antiseptic, diuretic. Relieves sore throats, stress & depression. Good hair rinse. Chinese cure all.
Leaves fresh or dried, whole or ground. Strong spicy smell & taste. Season veal, lamb, beef, poultry, seafood, eggs, salads, dressings, mushrooms, asparagus. Steep for tea.
Anesthetic useful to numb toothaches. Relieves discomforts of travel. Diuretic, appetite stimulant, digestive aid. Promotes circulatory health.
Fresh and dried, whole or ground. Earthy, subtle, versatile; use whole sprigs in soups, stews. Especially seafood, poultry, pork, veal, tomato, vegetables and breads.
Antiseptic, anti-microbial, expectorant. Crush fresh leaves into wounds. Settles stomachaches, soothes coughs and muscles. Use sparingly.
Orange-yellow powder, mild flavor. Use in curries, poultry, relishes, pickles, eggs and rice. Add to stews, soups and casseroles. Warm with milk and honey for healing drink.
Anti-inflammatory, reduces pain. Anti-bacterial & anti-carcinogenic. Immune boosting. Aids digestion. Natural detoxifier.