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Wild
Flower
Culinary Herb Collection
This collection consists of wild flower
seeds which can be used to grow herbs for use in the kitchen for flavouring dishes. Many
of them have been used for centuries and have only recently been
replaced by cultivated varieties. They are all native to the UK.
Each herb will be packed and labelled separately. The
collection will consist of the following seeds:
Wild
Basil (Clinopodium vulgare) - Traditionally used in medicine
and cookery - it smells faintly like thyme, especially when bruised.
Wild
Marjoram (Origanum vulgare) - Traditionally used as a potherb for cooking, but also used to
flavour ale and for making a herbal tea. This species is the herb
oregano. The herb marjoram is Sweet Marjoram (Oreganum majorana).
Wild
Thyme (Thymus polytrichus) - Traditionally
one of
Britain's best-known and most
widely used culinary herbs. It
can be dried and used for many years.
Wild
Garlic (Allium ursinum) - Also known as Ramsons. The bulbs can be
used for cooking although the usual culinary species is Allium sativum.
The leaves, however, can be used in salads or cooked to flavour dishes.
They particularly complement soft cheeses.
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