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herb guru

Edible - Anethum graveolens, Dill, is an annual with
attractive foliage and flowers, and is used both as an
herb and a spice. The feathery leaves are harvested to
use as an herb. The small hard, dried seeds are used as
a spice. Dill is used to flavour many dishes including
salads, fish and sauces. Dill seed is used in breads,
pickles, sauerkraut, and coleslaw. It grows very well in
Botswana, best sown in winter and watered well, in a
sunny part of the garden. S.C text & pics

Medicinal - Stachys officinalis syn. Betonica officinalis, Betony, is
a pretty bushy perennial and a magnet for bees in summer
when it flowers. It is a bitter astringent sedative herb. A tea
is made from the flowers and leaves, and used internally for
digestive problems, headaches and anxiety. Externally it is
applied to wounds and infected areas. Avoid if pregnant. It
requires a damp area to grow well, in heavy clay soil if possible
and shaded from direct sun.

Edible - Rungia Klossii, Mushroom Plant, indigenous to
Papua New Guinea, it is a fast-growing bushy herb, and its
leaves have a distinctive mushroom flavour. The leaves
contain large amounts of iron, vitamin C and beta-
carbonate, and can be eaten raw in tossed salad, or added
last minute to stews to retain their bright colour. They are
also used medicinally to treat candida, thrush and similar
ailments. The mushroom plant likes to grow in warm
conditions, preferably in shade.

Flavouring - Origanum vulgare; Oregano, is a well-known
herb from the Mediterranean, and enjoys hot dry climates
like ours. It is incredibly easy to grow, and lovely in a
rockery with its pretty purple flowers and olive-green leaves.
It is a perennial, although it often does not survive a harsh
winter. Most commonly known in Italian cuisine, it has a
warm, earthy flavour. Add to your cooking and enjoy!
When taking herbs, one should always consult one’s health practitioner for the safe and
appropriate use of that herb.
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