Herbs for Food and Flavour

Wild herbs used for flavouring, or as foods themselves, most of which you won’t find in any supermarket.

The info button links to each plant’s names in 9 languages, other uses (if any), for that species, suggested germination conditions, price of the seed and the buy button.

Herb Species

Use

Acetosa pratensis.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Anchusa azurea.

Leaves are used in salads, or as a garnish or a vegetable.

Anethum graveolens.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Anthemis nobilis.

Can be used to make herbal teas and beers.

Anthriscus cerefolium.

Leaves are used in salads or as a flavouring.

Arabis glabra.

Makes a herbal tea.

Artemesia dracunculus.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Bilderdykia dumetorum.

Leaves are used in salads or as a vegetable.

Borago officinalis.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Brassica arvensis.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Brassica juncea.

Ground seed is brown mustard and some cultivars with a thick stem are used as a vegetable in China.

Brassica kaber.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Brassica nigra.

Ground seed is a common spice in curries

Brassica rapa (ssp. Campestris).

Leaves are used in salads or as a vegetable.

Bunias orientalis.

Leaves are used in salads or as a vegetable.

Carum carvi.

Seeds can be used for flavour or as a garnish.

Chamaemelum nobile.

Widely used to make herbal teas and beers.

Chamomilla recutita.

Makes a herbal tea.

Chenopodium quinoa.

High protein seed rich in lysine

Chrysanthemum coronarium.

Grown as a vegetable (chop suey green or shungiku in China and Japan).

Cichorium intybus.

Roots are cooked as a vegetable.

Clinopodium vulgare.

Makes a herbal tea.

Conopodium majus.

Roots are cooked as a vegetable.

Coriandrum sativum.

Seeds can be used for flavour or as a garnish.

Eruca sativa.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Eruca versicaria.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Eryngium campestre.

Forced young leaves are used in salads or as a vegetable in early spring.

Foeniculum vulgare.

Leaves are used in salads, or as a vegetable, flavouring or garnish.

Galium verum.

The crushed vegetation has been used as a vegetable rennet in cheese making.

Hyssopus officinalis.

Leaves are used in salads, or as a vegetable, flavouring or garnish.