Page 10 - may2021

herb guru- bay, pipicha & bear’s breeches

Herbs can be stunning to look at and
many are valued horticultural plants in
their own right, as well as being edible,
medicinal and such. Bay is an easy
evergreen shrub to grow in Botswana
while Bear’s breeches requires a little
more care, but is worth the effort
when it flowers. Pipicha does especially
well in the cooler months here.
S.C text & photos

Medicinal - Acanthus mollis, Bear’s
breeches is native to the Mediterranean region.
It is a perennial herb, traditionally used as
a treatment for dislocated joints and the
crushed leaves have been used as a poultice
to soothe burns and scalds. It will tolerate
different soil types as long as it’s well drained,
and kept moist. It prefers partial shade.

Edible - Porophyllum linaria, pipiche, pipicha, pepicha is a
sunny short-lived perennial plant used in Mexican cooking. It
is a plant of semi-arid climates and does not tolerate frost,
but grows well in our winter season if grown in a sheltered
location. It is quite a delicate plant, with long slender stems
and tarragon-like leaves. Pipicha has a distinct flavour,
with a bit of a coriander/citrus-like taste. The leaves can be
cooked and eaten like a vegetable.

Flavouring - Laurus nobilis; or bay tree, is an evergreen
shrub, and the source of the bay leaf used in cooking, native
to the Mediterranean region. One of the best things about
bay is that you can pick off its leaves and use them in cooking
either dry or fresh. Leaves are commonly used to flavour
stews and soups. Dried bay berries and bay oil are also used
in cuisines around the world, and it is very easy to grow.
When taking herbs, one should always consult one’s health practitioner for the safe and

appropriate use of that herb.
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