Tag Archives: Culinary Herbs

Herb of the Month; Cardamom – The Queen of Spices

Cardamom is the Queen of Spices and has grown lavishly under the tropical canopy on hillsides in the Ghat Mountains on the Malabar Coast of southern India to be harvested by hand and shipped around the world.  The cardamom familiar to India and the western world is called green cardamom and it, along with several other types such as giant cardamom,

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Health Benefits of Cayenne Pepper

Cayenne pepper has been used for a variety of ailments including heartburn, delirium, tremors, gout, paralysis, fever, dyspepsia, atonic dyspepsia, flatulence, sore throat, hemorrhoids, menorrhagia in women, nausea, tonsillitis, scarlet fever, and diphtheria. Let’s take a look at some of the best health benefits cayenne pepper has to offer. The Health Benefits of Cayenne Pepper 1. Anti-Irritant Properties Cayenne has the

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Aromatic Culinary Herb Called the Anise {Pimpinella anisum}

Also, Known As: Anise Aniseed Anise Plant Common Anise Hua-hsian Sweet Cumin In the ancient Chinese as well as the traditional Indian or Ayurvedic system of medicine, the herbal remedy anise has assumed a very popular stature and its utilization in various herbal medications is seen in both systems for many centuries now. The most commonly known type of anise

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Aromatic Culinary Herb Called the Cumin

Cumin {Cuminum cyminum} Also, Commonly Known As: Cumin The common culinary herb called the cumin is an annual herbaceous plant with a small and slender, branched stem. Even when fully mature, the cumin plant very rarely grows above a foot in height and is characterized by a somewhat angular facade. The plant bears deep green leaves which are divided into

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Aromatic Culinary Herb Called the Dill

Dill Anethum graveolens syn. Peucedanum graveolens Also, Known As: American Dill Common Dill Danish Dill Dill Dillseed Dilly Dillweed European Dill Garden Dill The familiar culinary plant known as the dill is an annual aromatic herb, which is about thirty inches tall – seventy-five centimeters in height. The herb bears feathery leaves on an erect stem that is hollow inside.

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Aromatic Culinary Herb Called the Chervil

Chervil Anthriscus cere folium Also, Known As: Chervil Beaked Parsley French Parsley Garden Chervil Gourmet Parsley Salad Chervil Chervil (botanical name Anthriscus cere folium) is an elegant annual herb that grows up to a height of anything between 30 cm and 45 cm (about 12 inches and 18 inches). This plant is indigenous to the southern regions of Russia, the

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Aromatic Culinary Herb Called the Savory

Savory Satureja hortensis / Satureja montana Also, Known As: Mountain Savory Savory Summer Savory Winter Savory Ancient herbal texts frequently mention about two types of savories – summer savory comprising the dense parts of the herb Satureja hortensis L., and the winter savory, which is acquired from the herb Satureja Montana L. While the summer savory is an annual plant,

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Herb Guide: Growing and Using Rosemary

Rosmarinus officinalis Also, Known As: Compass Weed Dew of the Sea Garden Rosemary Incensier Mary’s Mantle Mi-tieh-hsiang Old Man Polar Plant Rosemary Rosemary Plant Rosmarinus officinalis L. (family Lamiaceae), is also known as rosemary. This herb is an evergreen shrub, with lovely aromatic linear leaves. Colored a dark shade of green above and white below, the leaves of the rosemary

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Companion Planting with Herbs

Boost your garden this season with the right pairings of plants. Companion planting is a fantastic addition to any garden. By specific plants next to certain fruits, flowers, and vegetables, you can boost their health and increase their production. Of course, knowing what pairings work best is key, especially when it comes to herbs. How It Works Companion planting improves

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Our ‘Go To’ Herb: Parsley

Petroselinum crispum Also, Known As: Common Parsley Curly Parsley Flat-leaved Parsley Parsley Parsley (botanical name Petroselinum crispum) belongs to the family Apiaceae and is among the most well-known herbs that are extensively used for garnishing of over 2,000 years, but it is hardly ever consumed. In addition, the leaves, fruits and the root of this herb have also been employed

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