Devil’s Claw

Devil's Claw

Harpagophytum procumbens, by Henri Pidoux.


Dill (Anethum graveolens)

Dill (Anethum graveolens)

Dill (Anethum graveolens), has aromatic fernlike leaves which are used to flavor numerous foods, like pickles and also soups. Depending upon where it is growing, Dill will be a perennial or annual herb. It is the only plant in the genus Anethum. Dill prefers warm to hot summers with plenty of sun and prefers rich, well drained soil. The seeds can be viable for as many as ten years.

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I like to take the dill leaves and combine with butter, creating a dill butter, which is great as a topping for potatoes. Fresh dill leaves mixed with sour cream make a great dressing.

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Dandelion greens belong to the Sunflower plant familie. This is one of the largest families which include more than 22,000 species. Dandelion leaves, flowers, and roots are all edible.In some cases people might have allergic reactions to dandelion, so go easy if this is your first time. It is also an exceptional food that anyone can find, grow, and eat. Cooking cuts the bitter taste. raw the leaves make a wonderful addition to salads.

I add a few leaves to my salads, but in a small amount to add nutrients without being bitter. I like to put a couple of the flowers in the tea. Dandelion tea is ordinarily a combination of the root along with leaf, Dandelion coffee is the roasted root without the leaf.

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Bacopa monnieri

Bacopa monnieri

Bacopa monnieri, in Hyderabad, India. Photo by J.M.Garg.

Bacopa monnieri is also known as brahmi, thyme-leafed gratiola, water hyssop, herb of grace and Indian pennywort. Bacopa is an significant therapeutic herb found in Ayurveda, where it has been put to use for thousands of years. Bacopa is also known as “Brahmi,” after Brahma, the creator God or Deva in Hinduism