Herbs for Kittitas County

Total Page:16

File Type:pdf, Size:1020Kb

Herbs for Kittitas County TALL HERBS IN YOUR Herbs Suitable for Plant Division GARDEN Botanical Name Common Name Herbs for Botanical Name Common Name Height Chrysanthemum balsamita (Alecost/Costmary) Herbs to Sustain Pollinators Borago officinalis (Borage) 40” Filipendula ulmaria (Meadow Sweet) Kittitas County Botanical Name Common Name Anethum graveolens (Dill) 40” Polygonum bistorta (Bistort) Thymus vulgaris (Thyme) Artemisia dracunculus (Tarragon) 5’ Allium schoenoprasum (Chive) Origanum vulgare (Oregano) Anthriscus cerefolium (Chervil) 2’ Primula vulgaris (Cowslip or Primer- Levisticum officinale (Lovage) 5’ ose) Nepeta cataria (Catnip) Origanum majorana (Marjoram) 20” Inula hellenium (Elcampane) Nepeta (Catmint) Melissa officinalis (Lemon Balm) 3’ Eupatorium purpurea (Sweet JoePye) Lavandula (Lavender) Origanum vulgare (Oregano) 2’ Chamaemelum nobile (Chamomile) Melissa officinalis (Lemon balm) Rosmarinus officinalis (Rosemary) 40” Melissa officinalis (Lemon Balm) Monarda (Bee balm) Salvia officinalis (Sage) 1-2.5’ Artemisia dracunculus (Tarragon) Borago officinalis (Borage) Linum usitatissimum (Flax) 24” Origanum majorana (Marjoram) Salvia officinalis (Sage) Pulmanaria officinalis (Lungwort) Agastache foenicu- (Hyssop/Agastache) Sium sisarum (Skirret) lum Herbs that need Viola odorata (Sweet Violet) Teucrium (Germander) Semi-Shade & Moist Soil Thymus species (Thyme) Botanical Name Common Name For more information Allim spp. (Chives) visit the Master Gardener Diagnostic Clinic Mentha spp. (Mints) May through September Petroselinum crispum (Parsley) Tuesdays 11:30 a.m. - 2:30 p.m. Levisticum officinale (Lovage) WSU Extension Office 901 E 7th Avenue, Suite 2 Anthriscus cerefolium (Chervil) Ellensburg, WA 98926 Phone: (509) 962-7507 http://www.kittitas.wsu.edu Picking Herbs www.facebook.com/mgofkittitas Calendula officinalis Basil, tarragon, marjoram, oregano and Like us on Facebook the evergreens maintain a bushier shape if the growing tip is pinched out first. Then WSU Extension programs and employment are available to pick the larger side leaves. Pick the outer all without discrimination. Evidence of non-compliance may be reported through your leaves of parsley, sorrel, lovage and salad local WSU Extension office. Trade names may have been burnet to encourage continuing growth. used to simplify the presentation of information. No Small sprigs of rosemary, thyme, sage and endorsement of products is intended. winter savory can be picked on an aesthetic Allium tuberosum basis. K. Satnik February 2016 HERBS in your garden can be harvested PERENNIAL HERBS The following herbs also have edible Thymus vulgaris (Thyme) and used in many ways using the roots, Laurus nobilis (Bay) flowers; which are best used as a garnish Calendula officinalis (Calendula) stems, leaves, flowers, buds and fruit. in salads, soup or pressed in cream cheese Dried or fresh, the variety of uses are end- Allium shoenoprasum (Chives) or frostings. Wash and blot dry. Chamaemelum nobile (Chamomile) less to provide color, fragrance, enhancing Tanacetum parthenium (Feverfew) Monarda (Bee Balm) foods and are a delight to grow. Foeniculum vulgare (Fennel) Monarda (Bee Balm) Foeniculum vulgare (Fennel) Herbs fall into 3 categories. Hemerocallis (Daylily) Annual Herbs - Annual herbs are sown in Artemisia dracuncultus (French Tarragon) Lonicera (Honeysuckle) the spring and will die in the fall. Marrubium vulgar (Horehound) Rosa (Rose) Hesperis matronalis (Sweet Rocket) Perennial Herbs - Perennial herbs come Lavandula (Lavender) Tropaeolum (Nasturtium) Viola (Johnny Jumpup, back each year Calendula (Pot Marigold) Pansy, Violets) and will have a Melissa officinalis (Lemon Balm) Matthiola (Stock) long life if Levisticum officinale (Lovage) Viola (Johnny Jumpup, Pansy, Violets) Erysimum cheiri (Wall Flower) properly cared Origanum vulgare (Oregano) for. Borago officinalis (Borage) Galium odorata (Sweet Woodruff) Biennial Metha piperita (Peppermint) Nicotiana (Tobacco plant) Herbs— Rosmarinus officinalis (Rosemary) Herbs grown for their scent: Biennial herbs Herbs are used in sachets, soaps, lotions, Salvia officinalis (Sage) Salvia officinalis (Sage) and other scented products for the house- live for two Monarda citriodora (Lemon Balm) years and will Sanguisorba minor (Salad Burnet) hold and personal use. For best results pick Artemisia dracunculus (French Tarragon) flower and bear Thymus vulgaris (Thyme) flowers just before they have fully opened and pick leaves after the morning dew has seed in the sec- Satureja montana (Winter Savory) ond year after dried from the leaves. Dry on screens or cheese cloth for good air circulation. These Borago officinalis sowing, then die. herbs many not be suitable for consumption, so please check for edibility before using in ANNUAL HERBS items such as lip ointment or moisturizers. Also, some individuals may have sensitivi- Ocimum basilicum (Basil) ties to certain herbs. Please use caution. Borago officinalis (Borage) Anthriscus cerefolium (Chervil) Lavandula (Lavender) Coriandrum sativum (Cilantro) Thymus vulgaris Melissa officinalis (Lemon Balm) Lepidium sativum (Cress) Rosa (Rose) Anethum graveolens (Dill) BIENNIAL HERBS Dianthus caryophyllus (Carnation) Matricaria recutita (German-Chamomile) Angelica (Angelica) Rosmarinus officinalis (Rosemary) Monarda citriodora (Lemon Balm) Aalvia sclarea (Clary Sage) Ocimum basilicum (Basil) Majorana hortensis (Marjoram) Petroselinum crispum (Parsley) Majorana hortensis (Marjoram) Tropaeolum majus (Nasturtium) Smyrnium olusatrum (Alexanders) Origanum vulgare (Oregano) Anethum graveolens Satureja hortensis (Summer Savory) Hesperis matronalis (Sweet Rocket) Mentha species (Mint) .
Recommended publications
  • Calendula (English Marigold, Pot Marigold, Calendula Officinalis L.)
    Calendula (English marigold, pot marigold, Calendula officinalis L.) Nancy W. Callan, Mal P. Westcott, Susan Wall-MacLane, and James B. Miller Western Agricultural Research Center Montana State University Calendula (Calendula officinalis L.) is an annual with bright yellow or orange daisy-like flowers. The flowers are harvested while in full bloom and dried for use as a medicinal or culinary herb. The entire flower heads or the petals alone are used. An industrial oil may be expressed from the seeds and an absolute oil is obtained from the flowers. Laying chickens may be fed orange calendula flowers to give the egg yolks a deep yellow color. Calendula is a fast-growing annual that is easy to cultivate. It may be direct-seeded in the field and begins to flower in about two months. Harvest of calendula is time-consuming because the flowers form over a long period of time and individual flowers mature quickly. Overmature flowers are undesirable in a herbal product. Frequent hand harvest is necessary to obtain the highest quality product, but some mechanization of harvest may be possible for a lower- grade product or for seed for industrial use. Western Agricultural Research Center Two cultivars of calendula, 'Resina' and 'Erfurter Orangefarbige,' were direct-seeded on May 15, 1998, and May 18, 1999, at 5 lb/a in six-row plots 8 ft long, with rows 18" apart and four replications. Final stand of Resina was 3.3 (1998) and 4.6 (1999) plants/ft and of Erfurter Orangefarbige was 5.5 and 3.9 plants/ft. Flower heads were plucked from the plants by hand and air-dried out of direct sunlight.
    [Show full text]
  • 272 Development of Herbal Vaginal Gel Formulation
    DEVELOPMENT OF HERBAL VAGINAL GEL FORMULATION AND TECHNOLOGY Nkazana Malambo National University of Pharmacy, Kharkiv, Ukraine [email protected] Introduction. The herbal vaginal gel extracted from herbal material can be used to treat bacterial vaginosis, vaginal dryness caused by yeast infection and/or in women with experiencing post-menopausal stage. This medicine of local action will quick up the treatment and because it possesses plant material, this is an advantage on the therapeutic effect. The composition of herbal vaginal gel was formulated at Industrial Phamacy department. The research work was supervised by Associate Professor Mansky A.A. and Associate Professor Sichkar A.A. Aim. The aim is to successfully formulate a gel that will have optimal healing properties for bacterial vaginosis infections. Materials and methods. Tea tree oil (melaleuca alternifolia), sage oil (salvia officinalis), calendula oil (calendula officinalis). Results and discussion. Among the medicinal plant material that we will use to make the gel for vaginal vaginosis are sage, tea tree oil and calendula. Pot marigold or C. officinalis, calendula comes from the latin word calendae ‘’little calendar’’. It is from the asteraceae family with genus of 15 to 20 species traced way back to ancient Egypt to have rejuvinating properties. It has great anti-inflammatory action, inflamed and itchy skin conditions. Bacterial vaginosis main side effect is unpleasant fish - like vaginal odor, discharge when present sometimes appears white or grey and thin in appearance. Tea tree oil because of its antimicrobal and antifungal effects will help in the treatment by selective control of pathogenic microflora enclosing Candida albicans infections.
    [Show full text]
  • Status of the Umbelliferae Ssp. in Russia
    Status of the Umbelliferae ssp. in Russia Tatiana Khmelinskaya Olga Zvereva Anna Artemyeva The collection status The formation of Russian Umbelliferae collection had begun in 1923 after N.I.Vavilov visit West-European countries, USA and Canada (1921- 1922), from the seed samples shipped by breeding companies of the United States, United Kingdom, France, Germany, Austria. Russian resources were registered in VIR collection through All-Russian agricultural exhibition. The local landraces were collected during collection missions in Afghanistan, Iran, Armenia, Uzbekistan, Turkey, etc. In 1926 VIR scientists started to study the collection. From 1928 the new expeditions were arranged to Mediterranean countries, Ethiopia, and Western China by Vavilov, to India by Markovich, to Minor Asia of Zhukovskiy, etc. , and also collection had started to grow by exchange of material with different Institutes and companies. Now VIR Genebank contains genetic resources of different status from more than 90 countries, includes wild species, landraces, old and advanced cultivars, hybrids F1, breeding materials . Umbelliferae collections are divided into two parts: constant (base) catalogue and temporary catalogue. The constant catalogue includes landraces and breeding cultivars with sufficient quantity of seeds in accession. All accessions of constant catalogue are documented for computerized passport data. The temporary catalogue includes the hybrids F1, breeding materials and the samples with insufficient quantity of seeds. These latter cultivars need to
    [Show full text]
  • Oregano: a Wonder Herb
    Harini N S /J. Pharm. Sci. & Res. Vol. 6(3), 2014, 127 - 129 Oregano: a Wonder Herb Harini. N.S. Savitha Dental College Abstract: Oregano is a herb that is a member of the mint family. It is closely related to marjoram, even though the flavors differ widely. The common variety of oregano bears the scientific (latin) name of Organum vulgare. Although it is a common ingredient in foods around the world, more is used in perfumes than is consumed. Oregano is a powerful antimicrobial ,because it contains an essential compound called “carvacol”.The essential oil of “HIMALAYAN OREGANO” has strong antibacterial properties that can even kill the hospital superbug MRSA. It has also got anti inflammatory properties with an active ingredient known as beta- caryophyllin(e-bcp) which is used against disorders like osteoporosis. It is also a rich source of vitamin k(promotes bone growth, maintainence of bone density and production of blood clotting proteins and a dietary antioxidant(contains very high concentrations of antioxidants). It also protects our cells against free radicals. Keywords: Perennial herb, antioxidant blue berries , beneficial effects, actively transport nutrients, “functional food”. INTRODUCTION: is stated that eating a lot of oregano can help repel Oregano-it is a niche crop in Yuma country, along with the mosquitoes. Oregano has many of medical attributes but it other herbs grown in that area.The fresh herb is grown and contains further essential oils. These oils make it very much packed here in Yuma and this is flown to various US more antiseptic in action, which is both externally and locales and later used in a variety of culinary tests and it is internally.
    [Show full text]
  • Optimization of Microwave Assisted Process for Extraction of Celery Seed Essential Oil Gopika Talwari1 and B.S
    Gopika Talwari and B.S. Ghuman JAE : 51 (2) Journal of Agricultural Engineering Vol. 51 (2): April-June, 2014 Optimization of Microwave Assisted Process for Extraction of Celery Seed Essential Oil Gopika Talwari1 and B.S. Ghuman2 Manuscript received: March, 2013 Revised manuscript accepted: April, 2014 ABSTRACT Microwave assisted extraction (MAE) method was developed for extraction of essential oil from celery seeds. A domestic microwave oven was modified and Clevenger apparatus attached to it to make it an extraction unit. Effect of various parameters such as soaking time, temperature and power density during MAE was studied. A multivariate study based on a Box-Behnken design was used to evaluate the influence of three major variables (soaking time, temperature and power density) affecting the performance of MAE on celery seed. Oil yield, time of extraction and energy consumption (MJ.kg-1 oil) by MAE were determined and compared with those obtained by the traditional hydro-distillation (HD). It was found that microwave assisted process gave approximately same oil yield (1.90%) in less time ( 93.5 min) and with low energy consumption (58191.78 MJ.kg-1 oil). Results revealed that the selected parameters had significant effect on the responses. Key words: Celery seed, essential oil, microwave assisted extraction, hydro distillation Essential oils are the volatile oils distilled from aromatic an average contains 2.5% volatile oil containing 60-70% plant material. Essential oils are contained in the glands, d-limonene and 1-20% beta selinene and 15%–17% fixed sacs and veins concentrated in different parts of the plant. oil.
    [Show full text]
  • Borage, Calendula, Cosmos, Johnny Jump Up, and Pansy Flowers: Volatiles, Bioactive Compounds, and Sensory Perception
    European Food Research and Technology https://doi.org/10.1007/s00217-018-3183-4 ORIGINAL PAPER Borage, calendula, cosmos, Johnny Jump up, and pansy flowers: volatiles, bioactive compounds, and sensory perception Luana Fernandes1,2,3 · Susana Casal2 · José A. Pereira1 · Ricardo Malheiro1 · Nuno Rodrigues1 · Jorge A. Saraiva3 · Elsa Ramalhosa1 Received: 27 June 2018 / Accepted: 28 October 2018 © Springer-Verlag GmbH Germany, part of Springer Nature 2018 Abstract The aim of the present work was to study the main volatile and bioactive compounds (monomeric anthocyanins, hydrolys- able tannins, total flavonoids, and total reducing capacity) of five edible flowers: borage (Borage officinalis), calendula (Calendula arvensis), cosmos (Cosmos bipinnatus), Johnny Jump up (Viola tricolor), and pansies (Viola × wittrockiana), together with their sensory attributes. The sensory analysis (10 panelists) indicated different floral, fruity, and herbal odors and taste. From a total of 117 volatile compounds (SPME–GC–MS), esters were most abundant in borage, sesquiterpenes in calendula, and terpenes in cosmos, Johnny Jump up, and pansies. Some bioactive and volatile compounds influence the sensory perception. For example, the highest content of total monomeric anthocyanins (cosmos and pansies) was associ- ated with the highest scores of colors intensity, while the floral and green fragrances detected in borage may be due to the presence of ethyl octanoate and 1-hexanol. Therefore, the presence of some volatiles and bioactive compounds affects the sensory perception of the flowers. Keywords Edible flowers · Volatile compounds · Sensory analysis · Bioactive compounds Introduction and fragrances of flowers are analyzed through their vola- tile essential oils [1]. Currently, there are some studies that Edible flowers are becoming more popular in recent years have applied solid-phase microextraction (SPME) method to due to the interest of consumers and professional chefs.
    [Show full text]
  • Cool Weather Herbs
    www.natureswayresources.com COOL WEATHER HERBS by Susan Gail Wood Herb Society of America/South Texas Unit Plant now in our herb gardens: dill, cilantro, nasturtiums and fennel. I enjoy growing lots of herbs year round to use for fragrance, cooking and beautiful bouquets. My favorite herbs to plant in the fall garden are: cilantro, nasturtiums, borage, fennel and dill. * Harvest basil before it blooms for best flavor. This means taking cuttings several times during the warm growing season to keep blossoms at bay. * Fresh CILANTRO can be used in place of basil for a delightful pesto. Late October and during November are perfect times to start cilantro from seed or plants in your garden. Cilantro has leaves that resemble flat leaf parsley until the plant is ready to flower. Start harvesting beforethe second, thinner set of leaves appear. This is a sign the herb is about to bloom, set seed and die back as is typical of annuals. Cilantro will bolt once the weather warms up next spring. Leave ripe 1 www.natureswayresources.com seed on the plant to fall back in the garden and this herb will be your best volunteer next fall. All the above mentioned favorites will withstand a freeze except for nasturtiums. Water and mulch all your herbs before a hard freeze and cover the nasturtiums. If they don't survive you can always plant more when the danger of frost passes next March. I lovethe cheery flowers they produce which are edible as well as the peppery leaves. * BORAGE is my favorite herb that you might not be growing, but should.
    [Show full text]
  • Apiaceae) - Beds, Old Cambs, Hunts, Northants and Peterborough
    CHECKLIST OF UMBELLIFERS (APIACEAE) - BEDS, OLD CAMBS, HUNTS, NORTHANTS AND PETERBOROUGH Scientific name Common Name Beds old Cambs Hunts Northants and P'boro Aegopodium podagraria Ground-elder common common common common Aethusa cynapium Fool's Parsley common common common common Ammi majus Bullwort very rare rare very rare very rare Ammi visnaga Toothpick-plant very rare very rare Anethum graveolens Dill very rare rare very rare Angelica archangelica Garden Angelica very rare very rare Angelica sylvestris Wild Angelica common frequent frequent common Anthriscus caucalis Bur Chervil occasional frequent occasional occasional Anthriscus cerefolium Garden Chervil extinct extinct extinct very rare Anthriscus sylvestris Cow Parsley common common common common Apium graveolens Wild Celery rare occasional very rare native ssp. Apium inundatum Lesser Marshwort very rare or extinct very rare extinct very rare Apium nodiflorum Fool's Water-cress common common common common Astrantia major Astrantia extinct very rare Berula erecta Lesser Water-parsnip occasional frequent occasional occasional x Beruladium procurrens Fool's Water-cress x Lesser very rare Water-parsnip Bunium bulbocastanum Great Pignut occasional very rare Bupleurum rotundifolium Thorow-wax extinct extinct extinct extinct Bupleurum subovatum False Thorow-wax very rare very rare very rare Bupleurum tenuissimum Slender Hare's-ear very rare extinct very rare or extinct Carum carvi Caraway very rare very rare very rare extinct Chaerophyllum temulum Rough Chervil common common common common Cicuta virosa Cowbane extinct extinct Conium maculatum Hemlock common common common common Conopodium majus Pignut frequent occasional occasional frequent Coriandrum sativum Coriander rare occasional very rare very rare Daucus carota Wild Carrot common common common common Eryngium campestre Field Eryngo very rare, prob.
    [Show full text]
  • Volatiles of Black Pepper Fruits (Piper Nigrum L.)
    molecules Article Volatiles of Black Pepper Fruits (Piper nigrum L.) Noura S. Dosoky 1 , Prabodh Satyal 1, Luccas M. Barata 2 , Joyce Kelly R. da Silva 2 and William N. Setzer 1,3,* 1 Aromatic Plant Research Center, Suite 100, Lehi, UT 84043, USA; [email protected] (N.S.D.); [email protected] (P.S.) 2 Programa de Pós-Graduação em Biotecnologia, Universidade Federal do Pará, Belém 66075-110, PA, Brazil; [email protected] (L.M.B.); [email protected] (J.K.R.d.S.) 3 Department of Chemistry, University of Alabama in Huntsville, Huntsville, AL 35899, USA * Correspondence: [email protected]; Tel.: +1-256-824-6519 Academic Editor: Francesca Mancianti Received: 4 October 2019; Accepted: 5 November 2019; Published: 21 November 2019 Abstract: Black pepper (Piper nigrum) is historically one of the most important spices and herbal medicines, and is now cultivated in tropical regions worldwide. The essential oil of black pepper fruits has shown a myriad of biological activities and is a commercially important commodity. In this work, five black pepper essential oils from eastern coastal region of Madagascar and six black pepper essential oils from the Amazon region of Brazil were obtained by hydrodistillation and analyzed by gas chromatography-mass spectrometry. The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. A comparison of the Madagascar and Brazilian essential oils with black pepper essential oils from various geographical regions reported in the literature was carried out. A hierarchical cluster analysis using the data obtained in this study and those reported in the literature revealed four clearly defined clusters based on the relative concentrations of the major components.
    [Show full text]
  • Oregano Essential
    Oregano Origanum vulgare 15 mL PRODUCT INFORMATION PAGE PRODUCT DESCRIPTION Oregano is one of the most potent and powerful essential oils and has been used for centuries in traditional practices. The primary chemical components of Oregano is carvacol, a phenol that possesses antioxidant properties when ingested. Due to its high phenol content, caution should be taken when inhaling or diffusing Oregano; only one to two drops is needed. Additionally, Oregano should be diluted with a carrier oil when applied to the skin. One drop taken internally each day can help maintain healthy immune function; Oregano can be taken more frequently as needed to further support the immune system.* In addition to being a popular cooking spice, Oregano also supports healthy digestion and respiratory function when taken internally.* Oregano’s aroma acts as an enhancer and equalizer in essential oil blends. USES Application: • Take one drop in a veggie cap or 4 fl. oz. of liquid daily to Plant Part: Oregano Herb maintain healthy immune function.* Extraction Method: Steam distillation • Add one to two drops to a veggie capsule to support Aromatic Description: Herbaceous, sharp, green, healthy respiratory function.* camphoraceous Main Chemical Components: Carvacrol, thymol • Put one drop in place of dried oregano in spaghetti sauce, pizza sauce, or on a roast. • Put 10 drops in a 16-ounce spray bottle with water for a PRIMARY BENEFITS surface cleaner. • Use on surface as a powerful cleansing and DIRECTIONS FOR USE purifying agent Diffusion: Use three to four drops in the diffuser of choice. • Supports a healthy immune system, healthy digestion, and respiratory function when Internal use: Dilute one drop in 4 fl.
    [Show full text]
  • Salvia Officinalis L.), Petras R
    286 Eur. J. Lipid Sci. Technol. 104 (2002) 286–292 Donata Bandoniene· a, Antioxidative activity of sage (Salvia officinalis L.), Petras R. Venskutonisa, Dainora Gruzdiene· a, savory (Satureja hortensis L.) and borage Michael Murkovicb (Borago officinalis L.) extracts in rapeseed oil The antioxidant activity (AA) of acetone oleoresins (AcO) and deodorised acetone a Department of Food extracts (DAE) of sage (Salvia officinalis L.), savory (Satureja hortensis L.) and borage Technology, Kaunas (Borago officinalis L.) were tested in refined, bleached and deodorised rapeseed oil University of Technology, applying the Schaal Oven Test and weight gain methods at 80 °C and the Rancimat Kaunas, Lithuania method at 120 °C. The additives (0.1 wt-%) of plant extracts stabilised rapeseed oil b Department of Food efficiently against its autoxidation; their effect was higher than that of the synthetic Chemistry and Technology, antioxidant butylated hydroxytoluene (0.02%). AcO and DAE obtained from the same Graz University of Technology, Graz, Austria herbal material extracted a different AA. The activity of sage and borage DAE was lower than that of AcO obtained from the same herb, whereas the AA of savory DAE was higher than that of savory AcO. The effect of the extracts on the oil oxidation rate measured by the Rancimat method was less significant. In that case higher concen- trations (0.5 wt-%) of sage and savory AcO were needed to achieve a more distinct oil stabilisation. Keywords: Antioxidant activity, sage, savory, borage, acetone oleoresin, deodorised acetone extract, rapeseed oil. 1 Introduction foods is a promising alternative to synthetic antioxidants [8]. Natural products isolated from spices and herbs can Lipid oxidation is a major cause for the deterioration of fat- act as antioxidants either solely or synergistically in mix- containing food.
    [Show full text]
  • Herbs and Vegetables Companion Plants Enemy Plants Artichoke Beet
    Herbs and vegetables Companion plants Enemy plants Artichoke beet, bean, lettuce, tomato parsley, pea, salsify, tarragon Asparagus ground cherry, parsley, rocket, sage, beet, Swiss chard, onion tomato Basil ground cherry, okra, pepper, tomato rue Broadbean artichoke, borage, cabbage, carrot, beet, chive, fennel, garlic, leek, shallot, cauliflower, corn, eggplant, pumpkin, onion, parsley, potato, tomato squash, strawberry, Swiss chard, tomato Bean - Pole artichoke, chard, eggplant, marjoram, beet, chive, fennel, garlic, kohlrabi, leek, potato, radish, rosemary, savory, tomato onion, parsley, shallot, tomato Bean - Bush artichoke, beet, borage, cabbage, carrot, chive, fennel, garlic, leek, onion, parsley, cauliflower, celeriac, celery, chard, chicory, shallot, tomato corn, eggplant, melon, potato, radish, rosemary, savory, squash, strawberry, turnip Broccoli beet, cucumber, dill, mint, oregano, sage, tomato, zucchini pickling cucumber, rosemary, strawberry, thyme Brussels sprout bean, beet, borage, celery, chervil, dill, chive, garlic, savory, strawberry, tomato marjoram, mint, onion, oregano, potato, rosemary, sage, savory, thyme Cabbage absinthe, arugula, bean, beet, borage, chive, fennel, garlic, ground cherry, celery, celeriac, chamomile, chard, dill, pumpkin, savory, squash, strawberry, endive, lettuce, marjoram, mint, onion, tomato oregano, potato, rosemary, sage savory, shallot, thyme, Carrot absinthe, bean, chicory, chive, coriander, beet, dill, garlic, mint, parsley endive, ground cherry, leek, onion, pea, pepper, radish, rosemary,
    [Show full text]