My Garden Herbs

Angelica. ANGELICA archangelica
When I lived in Wheaton Aston, we had a massive angelica plant in the garden, it dominated the flower bed. I always promised myself that we would have another one when we moved, last year I finally bought one, unfortunately I have made the mistake of planting it in a sink. There is not enough soil depth for it and I will have to relocate it, I hope that it won't mind being moved and will begin to thrive.

Young stems and leaf stalks can be used for crystallizing in cakes and sweets.
Leaves and stalks can be used to make Angelica tea which apparently reduces tension and aids cols and flatulence, although should not be taken by those suffering with diabetes.
Fresh leaves can be used in a poultice to help gout and rheumatism.
Leaves can be used to help flavour fish, salads and marmalades, Young stems and leave stalks can also flavour jams and jellies or added to stewed rhubarb, plums or gooseberries as a sugar substitute and to reduce acidity.
Can also be used as an alternative to juniper berries to flavour gin.
Dried leaves can be added to pot-pourris

Borage BORAGO officinalis
Borage is best grown from seed as it doesn't transplant very well, although I keep trying, so I have bought another plant again this year and we will see how it fairs.
It is another herb with long roots so not suitable for container growing.

An infusion of the leaves can be used as a tonic for the liver, kidney and constipation pains,
Leaves and seeds stimulate milk flow in nursing mothers,
Chopped leaves can be added to salads, egg dishes, cheese, yoghurt and pickles, to add a cucumber flavour, it can also be added to pea or bean soup.
Leaves and flowers can be added to a wine or fruit cup and leave to stand for an hour before straining, it can also be added to Pimms.
Borage also makes a refreshing hot or iced drink with a little bit of sugar and lemon added to it.
The flowers make an attractive edible decoration and can be candied or crystallized to use in cakes or ice creams.
Flowers will dry well to add colour to pot-pourris.

Chives ALLIUM schoenoprasum
Probably one of the most recognisable and prolific herbs in my garden, I have them growing in pots and in the gravel quite happily. It is also one that I will use regularly, so they were always going to feature in my garden.

Chopped up they can be added to salads or sprinkled on eccs, potatoes, cheese soups and other hot dishes at last moment, I add them to potato salad and sprinkle over chilli con carne, Raw they act as a mild laxative too. Apparently you can picke left over chive bulbs in white vinegar, to have with cold meats over the winter.

Comfrey SYMPHYTUM officinalis
We have comfrey growing wild in our hedgerows. I chose to plant mine the otherside of my garden fence, so it cascades over towards the track and over the fence towards my vegetable beds. The bees love it, they are still humming around it well into the evenings. I always include a handful of the leaves every time I add something to my compost, as it helps with the rapid breakdown of other compostable materials.

The roots and leaves can be made into a poultice which can be used in healing bruises, swellings, cuts and bites, it can also treat rheumatic pain and heal scars. an infusion of the leaves can also heal cuts and bites.
A decoction of the roots helops soothe coughs and can be used as a gargle to help with throat inflamation and bleeding gums.
An infusion makes a tonic bath and leaves can also make a lotion for dry skin.
Young leaves can be added to salads or cooked as a green vegetable like spinach, especially nice if a cheese sauce is added.