Photograph by Louise Docker

Perennial
Taraxacum officinale
Family: Compositae

History

The dandelion is a hardy perennial herb, native throughout the northern hemisphere — and spreading fast almost everywhere else, including Australia.

It is a highly effective diuretic which contains high levels of potassium salts, particularly important in a strong diuretic, because large amounts are lost in the urine.

Recognising this, the French often call it pissenlit —‘wet-the-bed’. The common name, however, comes from the French dent de lion, tooth of the lion, referring to the jagged edges of the leaves.

It has a long history as a medicinal herb in China.

Uses

Medicinal: Eating or drinking dandelion in any form has a beneficial effect on the body.

Besides it diuretic effects, it is a mild laxative, a tonic, a blood purifier and a digestive aid. It is recommended for liver complaints, jaundice, gall bladder and kidney problems, loss of appetite, eczema and dropsy, and it can relieve the symptoms of rheumatism and arthritis.

It is also rich in protein, sugar, vitamins, minerals and bitter principles.

Modern research by herbalists has shown dandelion to be effective in treating chronic degenerative joint diseases, by increasing mobility, reducing stiffness and decreasing the tendency to develop further lesions.
Culinary: The root can be roasted and used as a coffee substitute. The greens are more nutritious than spinach, and are a delicious addition to soups and salads. The leaves and flowers are made into the traditional dandelion wine, and the young buds make an acceptable substitute for capers when pickled.
Dye: Flowers used to make yellow dye for wool.

Cultivation

Sow seeds in spring in well-drained, nitrogen-rich soil in a sunny position. Drought and frost resistant. Readily self-seeds.
Harvesting & storage: Pick leaves in spring and use as a salad green or as a vegetable juice, or use dried in infusions, liquid extracts and tinctures. Roots are lifted in autumn from two-year-old plants and pressed for juice, or roasted for coffee.

• Basil
• Bergamot
• Borage
• Briar rose
• Chives, garlic
• Chives, onion
• Coriander
• Dill
• Elder
• Fennel
• Rocket
• Heartsease
• Lavender, english
• Lemon balm
• Lemon verbena
• Lovage
• Marjorams
• Mints
• Oregano
• Rosemary
• Rose petals
• Sages
• Shungiko
• Sunflower petals
• Thymes

Sweet basil

Annual

Ocimum basilicum
Family: Labiatae/Lamiaceae

History

The history of basil dates back many centuries and its is said to have come to Europe from India via the Middle East.

In Iran, Malaysia and Egypt, it is planted on graves; in Crete it stood for sorrowful love, while in parts of Italy it was used as a love token.

However, in ancient Greece and Rome it was believed that basil would only prosper where there was chaos and it was aligned to poverty, hate and misfortune.

In India it is a sacred herb dedicated to the Hindu gods Vishnu and Krishna.

Globe basil

Uses

Medicinal: A leaf tea aids digestion and expels gas. Also recommended for stomach cramps, vomiting and constipation. Extract from the seeds exhibits an antibacterial effect.
Culinary: Used extensively in tomato sauces and the classic Italian pesto sauce. Traditional in Italian, Mediterranean and Thai cookery.
Fresh basil is delicious added fresh to salads, especially tomatoes.
It is used in soups, stews, vegetable dishes, and with eggs, poultry and mushrooms. Use sparingly in cooking as heat develops the herb’s flavour.
Aromatic: Add dried leaves to potpourris and sachets. Grown indoors, the aroma will discourage flies.
Cosmetic: Brings lustre to hair when added to the final rinse.
Companion planting: Plant basil near capsicums and tomatoes to enhance their growth.

Lettuce leaf basil

Cultivation

Sow outdoors after all frost and when the soil is warm.
Prefers sunny, sheltered position in rich, moist, well-drained soil.
Harvesting & storage: Harvest just before flowering. Freezes well, retaining it’s colour and flavour, or store in olive oil. Can also be layered and salted.

‘Dark Opal’ basil

Perennial

Sempervivum tectorum
Family: Crassulaceae

History

The Emperor Charlemagne decreed that his subjects should grow houseleeks on their roofs to ward off lightning and protect the inhabitants from witchcraft, and they are still traditionally planted for this purpose.

The herb clings to surfaces with its fibrous roots, producing tiny rosettes.

The centre dies after producing a stem of pink summer flowers.

It is also known as Hen and Chickens.

Uses

Medicinal: The leaf juice applied daily to warts and corns will soften them. The leaf contains tannins and mucilage which heals small burns and stings; it is astringent and cooling. A leaf tea treats septic throats, mouth ailments and bronchitis. It is used internally for skin complaints and haemorrhoids.
Culinary: The leaves can be added to green salads.
Garden: Will grow in the driest spot in the garden.
Cosmetic: Leaves placed in baths will nourish the skin.

Cultivation

It prefers dry, thin, well-drained soil in an open, sunny position. Propagate by division of offsets. Drought and frost resistant. Loves rockeries and stone fences.
Harvesting & storage: Not needed. Collect leaves as required, as houseleeks grow all year.