Search Results for Lamiaceae
The whole herb is used with flowers and stems, both fresh and dried. It goes very well with potato dishes and legumes.
The leaves taste like a mixture of caraway, mint and lemon.
The deep purple, black-looking flowers, however, taste very sweet due to the rich nectar they contain, so that they can be nibbled or used well in tea and on desserts.
The whole herb, including the deep purple flowers, can be eaten raw as a salad or cooked as leaf vegetables.
The small white tubers have boiled about the consistency of marzipan and a pleasant nutty flavour. They can also be eaten raw, roasted or pickled.
The leaves of the meadow sage are used like the common sage, but they are milder.
Rosemary is an important kitchen herb and spice. It is a component of the herb mixture “Herbs de Provence”.
The crushed leaves of oregano should not be missing on any pizza and give many other dishes of Italian cuisine an unmistakable aroma.