Conclusion
Catnip
Catnip is a perennial herb found growing wild throughout native to Europe and southwestern to central Asia where it is thought to have originated. The leaves are heart-shaped, toothed, opposite and covered with fine downy hairs especially on the under sides giving the whole plant a grayish green appearance. They have an aromatic mint-like flavor
Chervil although many people may not be familiar with chervil, it has been around for a long time. Aristophanes, a playwright of Ancient Greece,. Chervil is best used fresh. The lemon-anise flavor of chervil is lost with long cooking times. Because of this fragility, it should be added at the very end of preparation of cooked foods or used as a garnish
Chives the smallest species of the edible onions.[1] A perennial plant, it is native to Europe, Asia andNorth America Chives lose their flavor when cooked for any length of time, so they are primarily used raw as a garnish, usually chopped, for example, on baked potatoes with sour cream. They may also be added to a dish such as stir-fry for the last few minutes of cooking, or used to flavor butter, oil, and vinegar.
Fennel he herb is a key flavoring in Italian sausage, baked goods : cookies, soup, and fish dishes. fennel may also be used in curry and Chinese five spice powder. The vegetable can be prepared with pork, veal, or fish; appear raw in salads; or be used in stuffing
Lemon balm
The lemon balm is also used in many culinary preparations and cuisines in Europe. The fresh or dried lemon balm leaves can be added to green salads, to sandwiches, as well as to marinades and sauces
Capparis spinosa, the caper bush, Capparis spinosa is native to the Mediterranean, East Africa, Madagascar The salted and pickled caper bud (often called simply capers) is often used as a seasoning or garnish. They are commonly used in salads, pasta salads, meat dishes and pasta sauces.
Buchanania lanzan is a tree which produces the seeds known as
Catnip is a perennial herb found growing wild throughout native to Europe and southwestern to central Asia where it is thought to have originated. The leaves are heart-shaped, toothed, opposite and covered with fine downy hairs especially on the under sides giving the whole plant a grayish green appearance. They have an aromatic mint-like flavor
Chervil although many people may not be familiar with chervil, it has been around for a long time. Aristophanes, a playwright of Ancient Greece,. Chervil is best used fresh. The lemon-anise flavor of chervil is lost with long cooking times. Because of this fragility, it should be added at the very end of preparation of cooked foods or used as a garnish
Chives the smallest species of the edible onions.[1] A perennial plant, it is native to Europe, Asia andNorth America Chives lose their flavor when cooked for any length of time, so they are primarily used raw as a garnish, usually chopped, for example, on baked potatoes with sour cream. They may also be added to a dish such as stir-fry for the last few minutes of cooking, or used to flavor butter, oil, and vinegar.
Fennel he herb is a key flavoring in Italian sausage, baked goods : cookies, soup, and fish dishes. fennel may also be used in curry and Chinese five spice powder. The vegetable can be prepared with pork, veal, or fish; appear raw in salads; or be used in stuffing
Lemon balm
The lemon balm is also used in many culinary preparations and cuisines in Europe. The fresh or dried lemon balm leaves can be added to green salads, to sandwiches, as well as to marinades and sauces
Capparis spinosa, the caper bush, Capparis spinosa is native to the Mediterranean, East Africa, Madagascar The salted and pickled caper bud (often called simply capers) is often used as a seasoning or garnish. They are commonly used in salads, pasta salads, meat dishes and pasta sauces.
Buchanania lanzan is a tree which produces the seeds known as