Ashitaba and is a type of angelica that has edible leaves. The nickname is "Tomorrow"s Leaf" because if you pick a leaf, a replacement appears the next day. As such, it is regarded as a longevity plant than doubles as being anti-infective. It is maritime and a little tricky regarding germination. Then, it likes warmth and sunlight. It is very interesting looking and the stalks are edible, sort of like celery. It is a plant source of vitamin B-12 which is very interesting for vegetarians. Ashitaba is biennial and hardy to zones 6 to 12.
Chervil is native to Europe and this variety has an anise-like taste. It is often planted to repel slugs! It attracts desirable insects and pollinators so is very garden friendly. The plants are small and as delicate as the flavor. It has some medicinal properties. It is carminative and diuretic as well as blood purifying. If the leaves are cut, they will keep coming back. The seeds should be planted directly into the ground rather than in pots for future transplanting. Chervil is one of the herbs used Herbes de Provence.
Cumin, 300 seedsCuminum cyminum
Cumin is an aromatic culinary spice used extensively in the Mediterranean but is found in cheese and salad dressings to north and in curry blends to the east. It is the seed used in both cooking and medicine. Cumin is a digestive herb and is very helpful in reasonable amounts for vata types and in somewhat higher doses for kapha types. The use of cumin in cooking stimulates the flow of saliva and gastric secretions thus making food easier to digest. This means that assimilation is improved and even minerals are better absorbed. The aromatic properties help to relieve gas and toxins. Cumin is very easy to grow and is suitable for zones 5 to 10.
Epazote resembles wormwood and the seeds are a potent vermifuge and anti-malarial herb. It can be used to treat hookworm in both people and animals. The leaf is used in cooking, especially of beans, to reduce flatulence. Dried leaves can be used to make a tea. The fresh leaves are a bit resinous but can be added to salads. The plant grows well in waste soil but needs to be kept moist until germination. It grows in zones 4-12 and is perennial in warmer climates. If using in cooking, only a few leaves are required. When used medicinally, do not take in high amounts over a prolonged period of time.
Purslane, organic, 100 seedsPortulaca oleracea
This lovely succulent is a source of omega-3 fatty acids and can be eaten as a salad. It is a rich source of vitamins A & C and grows wonderfully with sun and water.
Winter savory is a valuable medicinal as well as culinary herb. It is an evergreen shrub, perennial, that is native to Europe, from the Mediterranean to Russia. The plant is high in thymol (the same as found in thyme) and has a nice aroma. Its leaves can be harvested all summer long and used in cooking or eaten raw in salads.
Zaatar, organic, 50 seedsOriganum syriacum
Zaatar is a Middle Eastern perennial that is used as a sort of condiment, generally mixed with other herbs and spices, such as sesame seeds, black cumin, fennel, onions, and salt, all blended in olive oil and used as a spread, like a nut butter. It has an oregano-like aroma and taste and makes a marvelous dipping sauce for bread. It likes full sun and sandy, quick-draining soil. Its yield is abundant in the first year.
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