Spices

Basil/Basilikum

15g

Source Source: "Das große Buch der Heilpflanzen" von Apotheker Mannfried Pahlow

Herbal tea: minor digestive upsets, restlessness and lack of appetite

Culinary use: to flavour soups, vegetable, meat dishes, tomatoes and tomato dishes,

Savory/Berg-Bohnenkraut

15g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: antiseptic, astringent, expectorant herb, improves digestion etc.

Culinary use: leaves are used to flavour legumes, sausages, meat dishes, stuffings, and marinades (especially for olive oil), etc.

Trigonella/Brotklee

40g

Source Source: "Die Geheimnisse aus meinem Kräutergarten: Gesund und schön durch Biokräuter" by Mulser Martha

Culinary use: traditional South Tyrolean bread spice, can also be used to flavour soft cheese

Taragon/Estragon

15g

Source Source: "Die Kräuter in meinem Garten" by Hirsch, Siegrid and Felix Grünberger

Herbal tea: minor digestive upsets, diuretic

Culinary use: to flavour fish and meat dishes, tragon vinegar etc.

Fennel/Gewürzfenchel

20g

Source Source: "Das große Buch der Heilpflanzen" von Apotheker Mannfried Pahlow

Herbal tea: digestive and antispasmotic

Culinary use: to flavour different dishes which are digested more easily

Lovage/Maggikraut

15g

Source Source: "Das große Buch der Heilpflanzen" by Apotheker Mannfried Pahlow

Herbal tea: improves digestion

Culinary use: for soups, stomach liquors etc.

Marjoram/Majoran

15g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: for bronchial complaints, tension headaches, minor digestive upsets.

Culinary uses: popular in Italian and Greek cooking, with meat dishes, soups, stuffings, tomato sauces, and pasta etc.

Oregano/Origano

15g

Source Source: "Die Geheimnisse aus meinem Kräutergarten: Gesund und schön durch Biokräuter" von Mulser Martha

Herbal tea: for stomach problems, digestion etc.

Culinary use: for pizza, mozzarella, and tomato dishes

Rosemary/Rosmarin

25g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: improves digestion, stimulates the liver and gall bladder, stimulates circulation

Culinary use: used to flavour meat dishes, potatoes, used to prepare rosemary oil or vinegar, etc.

Sage/Salbei

20g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: astringent, antiseptic, improves digestion

Culinary use: to flavour meat dishes, sauces, saltimbocca (an Italian dish of veal and ham), and stuffings for pork and poultry

Chives/Schnittlauch

15g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Thyme/Thymian

25g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: an aromatic, astringent herb that is expectorant, improves digestion, relaxes spasms, and controls coughing, it is strongly antiseptic and anti-fungal.

Culinary use: leaves used to flavour roasted or grilled meat, marinades, vinegar etc.

Hysop/Ysop

20g

Source Source: : Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: for bronchitis, upper respiratory tract infections, coughs.

Culinary uses: used sparingly in soups, salads and meat dishes.

Lemon Thyme/Zitronenthymian

20g

Source Source: Bown, Deni."The Royal Horticultural society: Encylopedia of Herbs and their uses". London: DK, 2008.

Herbal tea: an aromatic, relaxant herb with a strong lemon scent which is used for respiratory complaints and cough (children love the taste of this herbal tea)

Culinary use: leaves are used to flavour savoury dishes, especially fish, stuffings for poultry, and vegetables, delicious as tea