home Audience 6 Herbs drawings and names. Herbs: general characteristics. The most common herbs

Herbs drawings and names. Herbs: general characteristics. The most common herbs

The variety of plants in the forest zone allows you to choose for your garden those flowers or herbs that will ideally suit the conditions of your site. As a rule, forest herbs and flowering plants are unpretentious, because in nature they are content with the shade of tall trees and are forced to survive, despite the bushes surrounding them on all sides. Check out the photos of forest flowers and their names below to choose the most suitable ones for your garden.

Perennial plants for a forest plot

Adiantum (ADIANTUM). Adintaceae family.

Basil filamentous(T. filamentosum) - low, 15-25 cm high, with a long rhizome, forms a thicket of soft green leaves, in an openwork inflorescence, grows in the shade.

Delaway's Basil (T. delavayi)– 100 cm high, magnificent large pink or red inflorescence.

Growing conditions. Sunny or semi-shaded places with loose, moist soils (except for V. small, which prefers dry soils).

Reproduction. By seeds (sowing in spring or before winter), dividing the bush (in spring or late summer). Capable of weeding. Planting density - 9 pcs. per 1 m2.

Black cohosh, black cohosh (CIMICIFUGA). Ranunculaceae family.

Tall grasses (up to 200 cm), blooming from late summer through autumn. About 20 species are known growing in the forests of the Far East and North America. The rhizome is dense, short, and forms a powerful root system. The leaves are large, trifoliate, rising high on a long petiole, tall peduncles, bearing clusters of numerous small white flowers. A slow-growing perennial that holds its place for up to 30-40 years.

Types and varieties:

Black cohosh branched (C. ramosa)- height 200 cm, variety “Atropurpurea”.

Black cohosh (C. dahurica)- height 200 cm, with branched racemose inflorescence, blooms in September-October.

Black cohosh (C. racemosa = C. cordifoia)- height 180 cm, blooms earlier than other species (in July), pale-white flowers in a racemose inflorescence.

Black cohosh simple(C. simpiex)- height 140 cm, blooms in September, flowers in a simple spike-shaped inflorescence.

Growing conditions. Shaded and semi-shaded areas with rich, well-drained, moderately moist soils.

Reproduction. Freshly collected seeds, sowing before winter. Seedlings bloom in the 3rd-5th year, but it is more reliable to propagate in the spring by dividing the bush. The divisions easily take root and live without transplantation for up to 30 years. Planting density - 3 pcs. per 1 m2.

Jeffersonia (JEFFERSONIA). Barberry family.

There are only two species in this genus, growing on opposite ends of the globe - one in the forests of eastern North America, the other in the forests of the Far East. These are low (25-35 cm) short-rhizomatous herbs that form rounded bushes from delicate basal rounded leaves and bloom in early spring. The flowers are solitary, 2-3 cm in diameter.

Types and varieties:

Jeffersonia bifolia (J. diphylla) from America has a leaf cut out at the top and white flowers; Jeffersonia dubia (J. dubia) from the Far East has rounded leaves and soft lilac flowers.

Growing conditions. In the shade, under the canopy of trees that cover the ground in autumn with fallen leaves; on loose forest soil, well drained.

Reproduction. Seed propagation is difficult, since the seeds germinate only in the 3rd year. Propagated by dividing the bush at the end of summer. Without dividing and replanting, they can grow for 20-25 years.

Planting density - 16 pcs. per 1 m2.

Cardiocrinum. Lily family.

The genus Cardiocrinum includes 3 species of large bulbous herbs growing on forest edges and in sparse forests East Asia. Peduncle 150-300 cm high with numerous flowers similar to lilies. These are the tallest plants of the lily family. They have shiny large heart-shaped leaves on petioles and numerous (up to 30 pieces per stem) white tubular fragrant flowers up to 15 cm long.

Types and varieties. Grows well in the temperate zone:

Cardiocrinum cordatum (C. cordatum), especially its shape "Glenna" (C. cordatum f. Glehnii), living in the light forests of Sakhalin, they have large flowers in a multi-flowered inflorescence.

Cardiocrinum gigantea (C. giganteum)- a plant of the Himalayas, needs strong shelter, often damaged by frost.

Growing conditions. Lightly shaded areas with moist, loose, rich soils under a canopy of broad-leaved trees (oak, linden, maple, apple).

Reproduction. Freshly collected seeds are sown before winter, they germinate in the spring, and seedlings bloom in the 7-10th year.

Lungwort (PULMONARIA). Borage family.

Perennial forest rhizomatous herbs (about 14 species) 20-40 cm high, with oval pubescent leaves in a basal rosette and tubular flowers of red-violet tones (change color after pollination) in a dense inflorescence-curl. They bloom in early spring. These forest herbs got their name because their flowers are rich in nectar; lungwort is one of the first spring honey plants.

Types and varieties:

Lungwort angustifolia(P. angustifolia)-, grows in pine forests on sandy soils in Europe.

Varieties of lungwort "Azurea" And "Smokey Blue"

Lungwort Filyarsky (P. filarszkyana)and red (P. rubra)- from the forests of the Carpathians, variety “Redstart”.

The softest lungwort (P. mollissima)- up to 40 cm high, dark blue flowers, from the forests of the Caucasus and Central Asia.

Dark lungwort (P. obscura)- lilac-pink flowers, from the forests of Central Europe.

Sugar lungwort (P. saccharata)- from the forests of Southern Europe, green leaves with large bluish spots, purple flowers, variety “Mrs. Moon."

Growing conditions. Shaded areas under the canopy of trees with loose forest soils, moderately moist. M. angustifolia grows well on sand, and M. sugar grows well on rocky sandy soils in good light.

Reproduction. By dividing the bush (at the end of summer). Planting density - 12 pcs. per 1 m2.

Cohosh (CAULOPHYLLUM). Barberry family.

Large (up to 120 cm high) herbs with a thickened short rhizome, straight stem (up to 100 cm high) and several beautiful, slightly bluish trifoliate leaves. The flowers are small, pale yellow, collected in a sparse panicle.

Pay attention to the photo of these forest herbs - they are especially beautiful in the fall, when their berry-like, bluish fruits ripen.

Types and varieties. This genus contains only two species:

Powerful cohosh (C. robustum)- a taiga plant in the south of the Ussuri region and the cohosh (C. thaLictroides) - a plant in the broad-leaved forests of eastern North America. They are very similar in appearance and in their environmental needs.

Growing conditions. Heavily shaded areas under a canopy of broadleaf trees. The soils are loose, forest, moderately moist. They overwinter well under litter.

Reproduction. Seed propagation is difficult, seeds germinate only in the 2-3rd year, and seedlings bloom in the 4th-5th year. Without transplantation or division, they can grow in one place for up to 30 years.

Reproduction is possible by dividing the bush at the end of summer. Planting density - 5 pcs. per 1 m2.

Disporum. Uvulariaceae (lily) family.

Forest perennial herbs (about 15 species), growing in the forests of East Asia and North America, with a horizontal creeping rhizome and stems branching at the apex into two branches, covered with ovate leaves and ending in an umbrella-shaped inflorescence of narrow bell-shaped white-greenish flowers. Decorative fruits.

Types and varieties:

Botanical characteristics of dream

Gooseberry is a perennial herbaceous plant of the Umbelliferae family, reaching a height of 50–100 cm. Its rhizome is long, creeping, the stem is hollow, erect, slightly branched in the upper part. The leaves are large, alternate, trifoliate, glabrous above, slightly pubescent below. The flowers are white, small, collected in complex umbrella inflorescences at the tops of the stems. The fruits are oblong dark brown two-seeds 3–4 mm long. It blooms in May-June, the fruits ripen in July-August.

The plant is widespread in many European regions of Russia, in Siberia - right up to the Yenisei. It grows in forests mixed type, on the edges, clearings, along roads, among bushes. It will grow in the forest shade, but will never bloom, since it is a light-loving plant. Only in sunlit areas does it bloom and bear fruit.

Useful properties of dream

Dryweed has been used as a medicinal plant since ancient times. At first it was actively used in cooking, but over time this herb became an invariable component of many traditional medicine recipes. It helps excellently with gout, rheumatism, and various joint diseases. This is precisely what determines its Latin name Aegopodium podagraria, which translates as “pain in the legs.”

This healing herb boasts significant content useful elements. It contains flavonoids, natural antibiotics, organic acids, potassium salts, magnesium, manganese, iron, copper, amino acids, ascorbic acid, vitamin A, and a small amount of essential oils. The presence of vitamin C in the dream helps strengthen, gives the body vigor and energy. It is also worth noting that the plant contains natural pesticides that have anticancer and antifungal properties.

The presence of coumarins in this medicinal herb helps strengthen capillaries, reduce levels and maintain the human nervous system. In the old days, squash, due to its high content of vitamins, proteins and carbohydrates, was often used to prepare a variety of salads, which turned into irreplaceable sources of vitamins.

Application of dream

Medicine could not ignore a plant with such a range of medicinal properties. Dryweed is often used in the treatment of many diseases. Preparations based on this herb help prevent and eliminate hypovitaminosis and normalize metabolism. As a result of research, it has been proven that herbal medicines have the property of improving renal blood flow and stimulating the excretory function of the kidneys.

Thanks to the antibacterial and antifungal effects of sedative preparations, their external use can help with bedsores, mycoses, and other skin lesions. Traditional medicine often uses decoctions and tinctures of thyme in the fight against diseases of the urinary system and various diseases of the joints. Herb juice is used for lung damage and problems with the gastrointestinal tract. Compresses with the juice of this plant are applied externally to relieve skin inflammation.

Recipes based on dream

Previously, in the absence of modern medicines, medicinal plants remained the only panacea for various health problems. One of the most useful of these herbs has always been considered to be borer. Decoctions and tinctures based on it made it possible to overcome many diseases, such as rheumatism, gout, joint pain and others. Some traditional medicine recipes are actively used today.

Infusion: two tablespoons of the herb must be diluted with one glass of boiling water and kept in a water bath for 15 minutes, then strain, squeeze and add 250 ml of water. This infusion should be taken during the day for illnesses, rheumatism, bladder and kidney disease. You can also apply a paste of crushed leaves to the sore spot.

Do not forget about the use of this medicinal plant in cooking. Dishes with the addition of this healing herb are filled with useful minerals, macro- and microelements that help regulate metabolic processes in organism.

Recipe: you need to pour boiling water over the young leaves of the plant for 10 minutes, then drain the water, cut the leaves, add sour cream and grated horseradish.

Common borer

This medicinal herb is widespread in Central Asia, the Caucasus, throughout Europe and in the mountains of Kazakhstan. Common gooseberry is a perennial herbaceous plant with a creeping rhizome, a bare stem and white flowers collected in an umbrella. It has long been known as a very valuable food plant.

Dreamweed leaves contain a significant amount useful components and compounds, due to which this herb is used to treat various diseases. It promotes rapid healing of wounds, effectively supports the immune system and has an anti-inflammatory effect.

Variegated warbler

This type of dream is a specially bred decorative form. Thanks to its beautiful green-white leaves, this plant is often used in landscape design to decorate gardens and vegetable gardens. In addition, the variegated gooseberry is readily eaten by livestock and is a good honey plant. During the flowering period, bees can collect about two kilograms of honey from just one plant.

Contraindications to the use of dreamy

Official science has not yet identified any special contraindications to the use of this plant, but in order to avoid unforeseen consequences, it is better to consult a doctor before using this plant: individual intolerance or allergies are possible.

Education: Diploma in General Medicine and Therapy received from the University named after N. I. Pirogov (2005 and 2006). Advanced training at the Department of Herbal Medicine at the Moscow People's Friendship University (2008).

Common warbler ( Aegopódium podagrária) is a grass of the Umbelliferae family.

Description of the grass

From Latin, soreness is translated as “pain in the legs”, due to its unique ability to fight joint diseases, rheumatism and gout.

Aegopodium podagraria is a plant up to 100 cm high, with a long rhizome and an erect, full stem. Its leaves are quite large, and the flowers are presented in the form of small, complex, umbrella-shaped inflorescences of white color. The flowering period of the grass occurs in May-June, and the fruits, 3-4 mm in size, dark brown in color, ripen in late summer.

The plant grows mainly in the European part of Russia. A favorable environment for it is mixed forests, sunlit forest glades and edges. It loves light very much, and blooms where there is a lot of sun.

Useful properties and uses of common dream

Aegopodium podagraria- a plant that has collected many beneficial properties. Therefore, it is actively used in medicine (traditional, folk).

Dryweed is distinguished by a rich set of useful elements: natural antibiotics, ascorbic acid, potassium, magnesium, manganese, amino acids, essential oils. It is an effective antifungal, immunostrengthening, invigorating and energetic agent. Helps strengthen capillaries, tidy up the nervous system and reduce cholesterol. Also used in the fight against cancer.

This herb is used in the manufacture of medications prescribed for hypovitaminosis, normalization of metabolism, diseases and disorders normal functioning kidney

Mosquito is an excellent antiseptic and antifungal agent, therefore it is used in the treatment of burns, mycoses, bedsores and others. skin lesions. Tinctures from this herb help with disorders of the urinary system, diseases of the lungs and gastrointestinal tract.

Contraindications for use

To avoid personal intolerance to the plant, it is recommended to consult a doctor before using it for medicinal purposes.

Snitch recipes

For joint diseases, gout, rheumatism, kidney diseases For rheumatism, it is recommended to make and take a healing tincture. To prepare it you will need: 2 tbsp. spoons of the plant, pour 250 ml of boiling water and place in a water bath for 15 minutes. Strain and squeeze the broth, pour in an additional 1 glass of water. Take the resulting mixture orally throughout the day.

Topical use of the plant is also allowed: chop the washed leaves of the plant and apply it to the sore spot.

It is used in preparing dishes (salads). To obtain a salad enriched with useful substances, you need to take freshly picked leaves of the plant, hold in boiling water for about 10 minutes, remove and cut. Mix chopped leaves with grated horseradish and mayonnaise or sour cream.

Snitch close-up photo

Spicy herbs can be classified by:

belonging to the region of growth;
vegetative characteristics (color, spreading, shoot height, flowering);
period of growth and fruiting.

Most often you can hear about combinations of southern (Georgian or Armenian) herbs, and sometimes Ural or Altai herbs are distinguished.

Spicy herbs can be not only green; some are characterized by the presence of a lush crown, while others are distinguished by strong branching and lush flowering. Some plants use not greens as an aromatic seasoning, but flowers or stamens.

There are perennial and annual herbs. The former can be sown once, because most often these are self-sowing plants; the beds with the latter will have to be renewed every spring.

Spicy herbs, contrary to popular belief, include not only herbaceous plants, but also shrub-type plants. It is noteworthy that not only the green above-ground part of these plants is used in cooking, but also the seeds or rhizomes.

The most popular herbs

We will devote this large section of the article to the most popular herbs. In it you will not only find a description of the plant and correct application each individual spice, but also learn about the features and medicinal properties these spices, as well as precautions when using this or that plant in the diet. Also, for the convenience of readers, we will attach to each description a picture (photo) depicting the plant being described..

Dill

Such a spicy herb as dill is the most widespread throughout the world and, probably, the most famous spicy herbaceous plant. It is a tall grass with a dense, hollow and rigid stem, covered with highly developed fluffy foliage.

The plant is an annual, which means it requires regular reseeding. It is noteworthy that this can be done not only in spring, but also before winter. The entire plant is used as an aromatic seasoning, starting from the dense hollow stem and ending with the seeds collected in umbrella inflorescences. Dill, both fresh and dried, is used:

in canning;
for preparing and decorating salads;
as a spice for soups, sauces and gravies.

Dill goes well with fish and meat dishes, as well as vegetables. Dried dill is included in many aromatic mixtures and goes well with other herbs.

There are several varieties of dill, among which are:

early ripening, distinguished by lush greenery (“Gribovsky”, “distant”, for example);
mid-season, producing a harvest of greenery and “umbrellas”, among which varieties such as “Kibray” and “Richelieu” stand out;
late, characterized by lush greenery (“alligator”, “brawler”, for example).

All early ripening varieties are suitable for winter sowing, but cannot grow indoors, while late varieties thrive in greenhouses and even indoors. It is late-ripening dill that gardeners most often want to have, because it gives the most abundant harvest, and fruiting lasts quite a long time - for four months.

Dill seeds are used in folk medicine for severe coughs and bloating in children.

Parsley

Parsley can be called the second most popular herb after dill. Unlike dill, culinary experts use absolutely everything from this plant: from root to leaf. The spicy plant is used both fresh and dried. It, like all other herbs, can be grown on your own personal plot. Parsley is very unpretentious to the soil and can grow both in shaded corners of the garden and in brightly lit areas. In addition, it can be cultivated in greenhouses and even grown in a house or apartment. Like dill, this plant does not require special care or large areas.

Parsley can be classified as root or leaf. Among the latter variety of the product, a distinction is made between common and curly parsley. The latter is characterized by the presence of a plurality of petioles and leaves, which have a strongly pronounced aroma and impressive size.

The seasoning is used in cooking:

salads;
soups;
sauces;
gas stations;
gravy

The plant contains a large number of minerals, is rich in essential oils and contains many flavonoids. The distinct aroma of parsley goes well with many other herbs.

The product has a beneficial effect on the processes occurring in the human body. That is why it was used in folk medicine and cosmetology. A decoction of parsley helps with inflammatory processes in the genitourinary tract, and also promotes the gentle and painless removal of salts. Fresh parsley juice helps relieve bad breath and also aids digestion. Daily consumption of parsley has a beneficial effect on the intrauterine development of the child, therefore the presence of this spice in the diet in dry or fresh form is recommended for all pregnant women. Regular consumption of parsley improves vision and regulates blood glucose levels.

Basil

Basil is also one of the most common herbs. The spice was noted by the culinary specialists of Ancient Greece. In Russia, the plant was cultivated for a long time exclusively in medicinal purposes.

Today, botanists distinguish between common basil and purple basil. The latter got its name due to the color of the leaves. The green variety of the plant is also called camphor basil or garden basil. In some regions, this spice is also called reyhan or jambil.

Both types of basil have a spicy and slightly cooling aroma and flavor characteristic of this plant. The plant is a melliferous plant, and essential oils and phenolic substances are obtained from its seeds.

Basil reveals its qualities best in combination with products such as:

eggplant;
bell pepper;
mushrooms;
milk (used in the process of making cheese);
meat, especially chicken, pork, lamb and beef;
squash and zucchini;
tomatoes.

Basil is most often used in cooking:

sauerkraut;
meat pates;
drinks, in particular decoctions and tea;
fillings for pies, pies and casseroles;
pizza;
minced meat for making cutlets, meatballs and zraz;
soups

In addition to all this, any type of herb called basil is widely used in preserving vegetables. Spicy herbs go well with:

cilantro;
mint;
parsley;
tarragon.

Dried spice is also added to some aromatic mixtures, where it perfectly replaces black pepper. Basil is also used in folk medicine. Traditional healers have long noted the effectiveness of decoctions and infusions in the fight against:

sore throat;
asthmatic manifestations;
diseases of the middle ear, otitis media;
inflammation of the kidneys and bladder;
toothache that bothers you at night;
runny nose, including allergic and seasonal, as well as other types of rhinitis;
neuroses and disorders of the central nervous system;
hepatic colic;
severe cough, including complicated by whooping cough component;
stomatitis;
trophic and long-term non-healing wounds;
eczema.

Eating basil, especially its fresh shoots, helps overcome lack of appetite and also increase lactation. At the same time, the spice should not be consumed by those who:

suffers from diabetes;
prone to thrombophlebitis;
has hypertension;
suffered a myocardial infarction.

Oil is also obtained from basil, and by cooling it to extreme temperatures, pharmacists obtain crystalline, unodorized camphor. In the food industry, the spice is used in the production of vanillin..

Cilantro

Cilantro is an oriental spice, known as a plant that was used for ritual purposes back in Ancient Egypt. Cilantro seeds are called coriander in cooking. They are used in baking, making tea, and also added to meat marinades, while cilantro greens are used more widely, for example, in salads. It is also suitable for:

canning and pickling vegetables;
cooking sauces, gravy and soup dressings.

This spicy herb has a very specific, even, one might say, pungent aroma, which many associate with the smell of bugs living in raspberries. Some linguists argue that the name of the grains of this herb was not given by chance: it is identical to the name of the insect in Greek.

The best way for cilantro to reveal its aroma is:

fish;
meat;
peas and other legumes.

The aromatic and bactericidal properties of the herb allow it to be used in cosmetology and folk medicine, as well as in soap making. The spice helps perfectly with:

stomach ulcer;
gastritis;
cholecystitis;
diseases of the urinary system.

However, those who suffer from:

diabetes mellitus;
venous obstruction and thrombosis;
coronary heart disease.

People of reproductive age should also limit their consumption of cilantro. Scientists have proven that the product negatively affects potency and libido.

Mint

Mint, like all the above spices, is a widespread perennial herbaceous plant. In nature, biologists count more than forty of its varieties, but varieties such as:

longleaf mint;
peppermint;
Japanese mint.

The main functions of mint in cooking are imparting a specific aroma and cooling taste:

drinks (juices, smoothies and tea);
salads;
alcoholic tinctures;
second courses, in particular those prepared from meat or fish;
carrots;
legumes and products made from them.

As for meat, mint reveals its best qualities with young lamb, poultry, especially turkey and chicken. In addition, some desserts are decorated with sprigs and mint leaves when serving. In the cuisines of some peoples of the world, mint is used in the preparation of cheeses. Everyone knows that this spice has a strong cooling taste and delicate aroma. All parts of the plant are saturated with esters, and this is what makes it possible to use the entire above-ground part of the spice.

Traditional healers also note that a regular infusion of peppermint has an antispasmodic effect. In traditional medicine there is evidence that mint can rightfully be considered a remedy for a hundred diseases. That is why this spicy herb is widely used for:

The beneficial properties of mint do not end there, and in fact, this plant can be used more widely. A large number of people use mint to brew aromatic and delicious tea, which has a tonic effect on the entire body. This infusion calms and helps you fall asleep if you have insomnia, relieves joint pain, and also improves your mood. With all this, pregnant and lactating women should not use mint in their diet, because it can relax the uterus and reduce lactation. Those who suffer from individual intolerance to the product should also avoid mint in their diet.

In addition to cooking and medicine, the aromatic plant is also used in cosmetology and in everyday life. Lotions are prepared using an alcohol extract from mint leaves to help soothe irritated skin and tighten pores. A few fresh sprigs of mint will help to permanently expel annoying flies from the room that cannot tolerate the aroma of this plant.

Fennel

Some gardeners call fennel sweet dill. And this is no coincidence, because in appearance these two plants can be easily confused. This is because they are both umbelliferous, have an erect, powerful, hollow tubular stem and almost the same foliage color. Distinctive feature spicy herb is the delicate and subtle aroma of anise from a long distance, as well as the fact that fennel is a perennial plant capable of self-sowing. If you look closely, you can see reddish veins at the tips of the leaves of the plant. It is there that the esters that attract many chefs are contained.

This spice is used exclusively in fresh form, because when dried, the raw material loses most of its essential oils and has a weak odor. The main use of the plant is to use it to prepare an alcoholic tincture called absinthe. Sometimes the aromatic herb is placed in a teapot when preparing tea and tinctures, which help prevent bloating and excess gas, which is often associated with overeating or irregular eating.

Caraway

Cumin is also a member of the Apiaceae family. The structure of the plant is slightly similar to the fennel and dill described above, but has a number of distinctive features. First of all, the plant differs from its relatives in the appearance of its leaves, as well as its seeds. The oblong shiny seeds of this plant are used as a spice. Cumin greens do not smell too strongly, so they are used extremely rarely.

Most often, grains are added during cooking:

meat dishes;
baking;
dairy drinks;
kvass

The seeds of the plant are also used in cosmetology. It is believed that an infusion of them is an excellent tonic that can not only soothe the skin after washing off decorative cosmetics, but also relieve puffiness, and also prevent the appearance of acne.. The antiseptic properties of the plant help get rid of helminthic infestations and are used for lotions on simple, but long-lasting shallow wounds.

The fruits of this spicy plant are also used in medicine. They are used to make infusions that can soothe irritated intestines and “calm down” excessive gas formation. At the same time, you should know that cumin and products based on it should under no circumstances be used by patients with gallstone disease, cholecystitis and diabetes mellitus.

Tarragon

Tarragon, or, as it is also called, tarragon, is an amazing herb that shows its qualities equally well in many areas of cooking. Outwardly, it is unremarkable and looks a little like wormwood. Despite this, the plant is popular among flower growers, who plant it on their site more for decorative purposes than for seasoning. A young plant will delight with lush greenery, which has a delicate aroma, and an adult specimen is more reminiscent of a lush shrub than grass. Tarragon can be propagated by seeds and division of the rhizome. This is how it ends up in the households of those who are not even aware of its spicy and aromatic properties.

In fact, this herb can be used in cooking:

In addition, the spicy plant is used to make aromatic vinegar and is often combined with green basil for these purposes. Young shoots of tarragon are also often used to infuse vodka. The aged drink resembles vermouth in color and aroma, although it does not have such a pronounced herbal flavor.

Rosemary

Rosemary is a herbaceous plant with a pronounced pine forest aroma, which dissolves in the delicate scent of sea freshness. The small needles of the plant have a spicy taste. The best conditions for its growth and development are considered to be regions with a humid maritime climate.

The fragrant plant has had ritual significance since ancient times. During the times of Ancient Rome, wreaths made from it were used for burial; it was associated with peace and the memory of ancestors. The branches of the plant were also credited with miraculous powers that were capable of driving away evil spirits.

And although with biological point From a culinary point of view, the plant is classified as an evergreen shrub; from the culinary point of view, rosemary shoots, like many other shrubs, are considered herbs. The plant is very unpretentious and can even grow in a room. Fragrant “needles” go well with:

In addition, water and alcohol infusions of rosemary needles are used to treat gastrointestinal tract, as well as diseases such as:

amenorrhea;
impotence;
neuritis and central nervous system disorders;
mumps;
rheumatism;
thrombophlebitis.

Doctors confirm that consuming rosemary in the diet helps ease menopause and also reduces the likelihood of developing stomach colic. Rosemary also relieves muscle pain and improves blood circulation. Regular but moderate consumption of rosemary helps improve immunity and also relieves asthmatic attacks. Important feature Rosemary is also the fact that the spicy herb has no contraindications for use, because it is a powerful antiallergic agent.

Thyme

Such a spicy herb as creeping thyme has long been known to cooks and confectioners around the world. In some regions it is also called "thyme", "creeping thyme" or " Bogorodskaya grass"(not to be confused with its close relative, mountain savory). The plant has a very attractive appearance and blooms very beautifully. The aroma spreads throughout the garden and attracts bees. This is why gardeners love thyme very much, because its flowering time coincides with the budding time of early tomatoes, zucchini and cucumbers.

Fragrant grass is used in many industries National economy, including in pharmacy and food industry. Dried and fresh spice leaves are needed for:

canning;
infusion of alcoholic beverages;
brewing aromatic and medicinal tea;
marinating meat, most often beef and lamb.

Creeping thyme is part of a popular mixture called herbs de Provence. French chefs infuse the aromatic shoots of the plant in vegetable oil or vodka, and then add the concentrate to baked goods, sauces and salads.

The plant is rich in essential oils, miraculous properties which cosmetologists have long noticed. Today they are used to make cosmetics that care for the body and moisturize the skin, for example, hygienic lipsticks, creams or soaps.

Infusions and decoctions of thyme, which are not only taken orally, but also used as baths, help cope with diseases such as:

radiculitis;
rheumatism;
musculoskeletal dysfunction associated with infectious inflammation joints.

In addition, based on thyme they prepare medicinal infusions and cough syrups that help heavy smokers and those suffering chronic bronchitis or asthma. Dry thyme leaves, ground into powder, are recommended to be taken orally when infected with worms, and in the old days this remedy was used as a healing and disinfectant powder on wounds.

Thyme is considered a masculine seasoning because it has a beneficial effect on male sexual function, sperm activity and helps resist non-infectious genitourinary diseases.

Oregano

Such a spicy herb as oregano is more familiar to many cooks under the name oregano. The plant’s characteristics are close to thyme, and sometimes in folk medicine it is also called mother or “female” thyme. It is noted that eating this seasoning helps fight:

gastritis;
liver inflammation;
disorders associated with intestinal motility;
amenorrhea and menstrual irregularities;
atherosclerosis;
rheumatism;
edema associated with impaired renal function.

In addition, babies are still bathed in the infusion of this spicy herb. This helps protect the delicate body from irritation and diaper rash. Such baths have therapeutic effect with scrofula. Sometimes string grass or chamomile are added to the decoction, which in turn help enhance the effect of using the mother tea.

In cooking, the herb is used both fresh and dried. Most often it is included in recipes that allow you to get delicious:

Oregano adds a fresh note of flavor to canned cucumbers and tomatoes, as well as other pickles prepared according to recipes that include granulated sugar. This spice goes well with chicken eggs and cheese, as well as cottage cheese and sour milk. A pinch of dry mother liquor can transform the taste fried mushrooms any kind.

Oregano goes well with such popular spices as:

basil;
Bay leaf;
nutmeg;
black peppercorns.

This spicy plant is also used in cosmetology, making infusions for washing. Regularly rubbing your face with such lotions helps clear your skin of blackheads and prevent the appearance of acne. Sometimes a decoction of this spicy plant is frozen in ice cube trays and then used to wipe the face. Aromatic tea brewed from this spicy plant can combat insomnia and relieve a severe cough.

Just like thyme, mother plant is an excellent honey plant, blooms beautifully and can easily serve as an ornamental plant. That is why this spicy herb can increasingly be seen in the beds and flower beds of summer residents.

Fenugreek or fenugreek

The Mediterranean herb called “fenugreek” has long been included in the cuisine of many countries. The plant is an annual and tall. It is grown exclusively in open areas, and only for the sake of obtaining an aromatic seasoning, because the plant cannot boast of decorative properties. Fenugreek cannot surprise you with either the density of its foliage or its abundant flowering. Botanists distinguish two varieties of the herb: blue fenugreek and fenugreek hay (or Greek), both types are used as aromatic seasonings in food.

Most often, this spice is added to food in dried form, because it is in this state that the preparation has maximum saturation. The aromatic properties of fenugreek, which is also sometimes called fenugreek or shamballa, are best revealed when used in cooking:

marinades for meat;
basturmas;
homemade sausages;
salted lard;
cow's milk cheeses.

This spice is especially valued in Indian cuisine. And the extract of this plant is a food additive labeled in general list similar substances like E417. Fenugreek has a distinct mushroom flavor, which is why gardeners sometimes call this plant mushroom herb among themselves. Dried leaves, as well as the fruits of the plant, crushed to a fine fraction, are part of the famous spicy-aromatic mixture called “utskho-suneli”.

Even in folk medicine or cosmetology, this spicy herb has found its use. A decoction of the plant is recommended to drink one tablespoon on an empty stomach for those who feel a loss of strength. If, after washing your hair, you rinse your hair with a daily infusion of this spicy herb, you can forget about dandruff and even seborrhea for a long time.

Anise

Anise is an annual herbaceous plant classified by scientists as an herb or spice. It is cultivated in central Russia up to the Urals and is used as a seasoning in cooking confectionery and all kinds of meat dishes. In some areas you may hear that this plant is also called pimpinella or femoris. Anise does not play a decorative role, although it is distinguished by lush foliage, similar in appearance to dill or fennel. The most valuable are the seeds of this plant, which contain a large number of essential oils.

Alcohol tinctures are prepared from anise and used as aperitifs or dessert drinks. The most common of them are:

absinthe;
arak;
pastis;
pacharan;
sambuca;

Anise fruits have a menthol flavor and are used in the preparation of:

cupcakes;
pancakes;
pies;
flatbread;
gingerbread

The oil obtained from the seeds of the plant is often used by confectioners to flavor impregnations for cakes, as well as glazes and creams. Anise essential oil is also used for medicinal purposes.. It has long been proven that a decoction of anise herb or a water infusion of its grains helps fight:

deposition of salts in the kidneys and ureters;
flatulence;
gastritis;
cough;
laryngitis;
tracheitis;
low lactation.

There are no strict contraindications to the use of such a spice as anise in the human diet. The only thing everyone should pay attention to is that without exception, all herbs consumed in large quantities can cause intoxication of the body due to poisoning with essential oils.

Marjoram

Marjoram is one of the most revered spices in the Middle East. Just like rosemary in Greece, ritual functions were attributed to it. In the modern culinary world, this herb is used to flavor dishes from:

meat;
fish;
vegetables

Most often, marjoram is used in dried form, although in some recipes it is recommended to add this herb in the form of fresh herbs. A new and complete taste is obtained when using this spice.:

homemade sausages;
soups;
salads;
puddings;
marinades used for preserving vegetables.

Fragrant greens are used for infusion:

vinegar;
liqueurs;
liqueurs.

The herb is also used to prepare aromatic tea, which, in addition to its usual function, also serves as a medicinal drink, because it helps alleviate the condition of:

severe runny nose, including allergic or seasonal;
bronchial asthma;
diseases of the digestive system;
neuralgia.

Lotions made from marjoram decoction have a wound-healing and tonic effect. It is recommended to use a hot infusion of this spicy herb for inhalation, the effect of which is aimed at relieving cough and removing phlegm from inflammation of the nasopharynx and upper respiratory tract.

Sage

Sage is considered a spicy medicinal herb. It has been known in cooking and medicine for a very long time. In some regions, the flower is usually called salvia and grown as an ornamental plant in tiered beds. All types of grass are characterized by abundant flowering and are excellent honey plants. This quality is appreciated by summer residents, who are increasingly planting sage on their plots, pursuing several goals, ranging from attracting bees to collecting medicinal raw materials.

Botanists distinguish many varieties of this plant, differing in flowering time, plant height and degree of aromatization. The most popular of all types of this herb are the following varieties:

clary sage;
Salvia officinalis.

Since ancient times, these herbs have been used in winemaking. Thanks to them, wine and wine drinks acquire a subtle aroma of muscat and a taste of honey. In addition, these herbs are used for flavoring tobacco products high quality: thanks to this trick the aroma snuff becomes brighter, and cigarettes with such filling contain less nicotine.

In traditional cooking, the above-ground part of the plant is used as a flavoring agent in the preparation of black tea. Fresh spice goes well with meat (especially veal or lamb), as well as with fermented milk products, where it is added when preparing vitamin drinks.

Doctors have long been conducting research on the qualities and properties of this spicy herb. The result of their work was the use of infusions and decoctions for diseases of the joints, musculoskeletal system and inflammation of the tendons. Based on the oils of this spicy herb, ointments are made that can restore skin covering for psoriasis. It has also been proven that the fragrant base has a relaxing effect on the nervous system, especially when the product is used in aroma lamps. Many people know that sage is considered an aphrodisiac. This is probably why its use has become so popular recently.

Celery

The spicy herb called “celery” is easily confused with parsley, which is familiar to many. A distinctive feature of this spice is its pronounced aroma, characterized by dryness and woody notes. Botanists divide celery into two subspecies: petiole and root. In both cases, the whole plant can be used for food. Only in the first case will the plant be able to boast spreading branches and a poorly developed root system, but in the second, everything will be the other way around. Despite the lack of flowering and a very unsightly appearance, this spicy herbaceous plant is widespread among gardeners and flower growers, who are often attracted by its short stature and spreading nature. Where celery grows, aphids and spiders do not settle, because they are repelled by the spicy aroma of the plant.

Celery stalks are used fresh or dried. Unlike parsley, dried seasoning does not lose its aroma and, when added to a soup or gravy, easily restores its original aroma. Most often, cooks use fresh celery greens in cooking:

Dried seasoning is mainly used for:

soaking meat;
cooking meat and vegetable broths;
flavoring minced meat.

Celery, like parsley, is considered a very useful herb in the diet of men of childbearing age, because it contains one of the most important sex hormones. Regular consumption of celery greens helps to avoid diseases of the genital area and increase sperm production, as well as improve their quality indicators. In addition, this spice is known for its diuretic effect and the ability to gently remove some types of stones from the ureters. Celery is also widely used in folk medicine. A paste made from the ground part of this plant, applied to pigmented skin, can reduce the color of spots, including those of senile origin.

Surprisingly, in the kitchens of many peoples of the world, they are ground into flour. dried stems Spicy herbs are used instead of salt, and only ready-made dishes are seasoned with this powder.

Lovage

Lovage is very similar in taste to celery, but outwardly these two plants have significant differences. First of all, lovage is a very tall plant, which, in addition to abundant greenery, is also beautiful, although it blooms dimly. People noticed the aromatic qualities of this spicy herb a very long time ago and began to use the greens when cooking soups, salting meat and fish (as a flavoring agent and an auxiliary agent that perfectly repels flies), as well as in the manufacture of:

pickles from vegetables and mushrooms;
marinades and sauces;
light “herbal” salads;
refreshing cold drinks;
meat gravy.

Moderate consumption of lovage can enhance the taste and aroma of any dish, but this spice goes especially well with mushrooms. Recently, supporters healthy eating Lovage is used in the preparation of vitamin drinks based on sour milk. It is believed that adding a small amount of green leaves of the plant to a cucumber-kefir drink helps the body cleanse itself of toxins faster, which not only results in getting rid of swelling, but also gives a clean, healthy skin. The use of the greens of this spicy herb is also recommended in the diet of those who have decided to quickly and safely lose weight.

Lovage is also considered very useful in folk medicine. It has been proven that with its help you can overcome the following symptoms:

rheumatism;
gallbladder diseases (including crushed small stones);
disorders of the digestive tract;
cardiovascular diseases.

In addition, this spicy herb is credited with diuretic and expectorant effects. Lovage juice has been proven to have an antibacterial effect. Whether our ancestors knew about this or not is unknown, but the fact that rooms were hung with bundles of this fragrant herb on Trinity Day is known for certain.

Decoctions and infusions prepared from this aromatic plant are used in home cosmetology. Rinsing your hair after washing with a little cold lovage tea gives your hair softness and a healthy shine.

But, despite such extensive use, pregnant women should not use this spicy herb, because it has an abortifacient effect. In the early stages of pregnancy, this spice, even if consumed once, can cause heavy bleeding, and in the later stages lead to irreversible consequences, for example, intrauterine fetal death.

Hyssop

Hyssop is a little-known herb for many cooks. But that was until they had to try this spice in taste and in action. Cooks and winemakers call this spicy herb blue St. John's wort.

The first mention of this fragrant herb is in the Bible. It was this plant, tied into small bunches, that was used to fumigate homes during ritual activities. It was believed that the smoke emanating from the smoking bouquets expels evil spirits and brings prosperity, peace and tranquility to the house.

Modern cooks use hyssop during cooking:

This spicy herb is also known in folk medicine. It has bactericidal properties and can have a beneficial effect on diseases such as:

stomatitis;
angina;
tonsillitis;
laryngitis.

The use of this spice is also indicated for those who suffer from:

angina pectoris and neuralgia;
bronchial asthma;
increased sweating;
rheumatism.

The only thing I would like to note is that this spice should not be used by hypertensive patients either as part of seasonings or for medicinal purposes, because it can sharply increase arterial pressure and can cause irreversible consequences.

Borage (borage)

Borage is the most unusual herb. Unremarkable upright, not particularly branched bushes with rough, one might say, shaggy leaves from a distance reminiscent of mint or lemon balm, fascinate and arouse the interest of many gardeners. The thing is that when you accidentally touch this plant, you can feel the aroma fresh cucumber. That is why the plant is often used in the preparation of early spring vitamin salads that will smell fresh vegetable, plucked from the garden. This spicy herb goes well with dill and parsley, cabbage, and basil. The best dressing for this spice is considered sunflower oil, because it very well revitalizes the natural essential oils of many spices. When adding a small amount of salt and apple cider vinegar the delicacy is simply impossible to distinguish from a dish prepared with a real vegetable.

Spicy and unusual borage is used in the manufacture of:

vinaigrettes;
okroshka;
sauces;
meat stews;
fried fish.

In the countries of the Middle East, amazingly tasty candies are prepared from the flowers of this spice based on sugar glaze, and borage leaves and buds are added when brewing green tea. From this finished product acquires a fresh taste that lifts the taster’s mood.

Eating salads with cucumber helps keep the cardiovascular system in good shape, and also helps get rid of unnecessary accumulations in the kidneys and ureters. The therapeutic effect of the plant in combating the manifestations of:

rheumatism;
gout;
bursitis.

Borage helps a person cope with seasonal vitamin deficiency. Borage is also indicated for obesity. The spicy herb does not have a spicy taste and has an enveloping effect, so it can be eaten even by those who suffer from various diseases of the gastrointestinal tract.

As such, there are no contraindications to the use of borage, so the only limitation can be considered compliance with the measure.

Melissa

Some chefs identify lemon balm with peppermint and consider it a type of mint. In fact, this spicy plant belongs to a completely different type and family of herbs. Common names for lemon balm are “lemon grass” and “lemon balm”. This is directly related to the aroma of the plant, somewhat reminiscent of the smell of citrus zest.

The aromatic herb is most often used to make soft drinks and aromatic tea. But, besides this, it is noted that the spice goes well with:

fish and dishes made from it;
meat, especially poultry;
cheeses, feta cheese and cottage cheese;
mushrooms, in particular champignons.

The aromatic plant is used to prepare marinades and pickles: this gives the preparations a delicate aroma and a touch of freshness in taste. The leaves of the herb are used to flavor mild alcoholic drinks, such as liqueurs. Salads are seasoned with ordinary table vinegar infused with lemon balm for several months. This makes them more piquant and aromatic.

The aromatic herb has also been used in folk medicine and cosmetology. An alcohol-based toner is used to wipe the face if there is a tendency to swelling, and is also used in the fight against youthful rashes. As an auxiliary therapy, lemon balm tea is recommended for those who are prone to migraines and insomnia, as well as people suffering from:

In order to get rid of toothache, traditional healers recommend chewing a leaf of this aromatic plant for several minutes. Melissa tea lotions help get rid of bags under the eyes and refresh your complexion. The positive effect of a decoction used externally is noted in the fight against:

eczema;
dermatitis;
cracking of the skin.

Melissa, like many other herbs, is a source of essential oils that are widely used in the production of perfumes and body care products. The restriction to the use of this spicy herb is the period breastfeeding, because lemon balm is one of the most effective folk remedies used to stop lactation.

Parsnip

Pasternak has been known in Rus' for quite some time. But more like a vegetable and not a herb, because its rhizomes were most often used in cooking. The fruit was called the white root, and it was added when cooking clear broths and soups. Modern chefs, along with the roots, add the above-ground part of the aromatic plant to their dishes.

The most popular use of parsnips is considered to be the addition of aromatic herbs to baked fatty river fish dishes. The essential oils of the product eliminate the unpleasant odor of fish oil, but do not in any way affect the taste of the finished treat. Young parsnip leaves along with petioles are placed in fresh vitamin salads, and also added to cold summer soups along with other greens and fresh herbs. Dried leaves are used when kneading dough, and the product works especially well in a puff pastry pie filled with stewed cabbage or minced sea fish.

Parsnips are used in traditional medicine to treat skin diseases. Allopathic drugs are prepared from it that can overcome even one of the most complex diseases - vitiligo, which manifests itself as white spots throughout the body of various shapes and sizes that cannot be tanned.

Eating parsnip greens helps counteract:

stomach colic;
cardiovascular diseases;
weakness of capillaries;
venous stagnation.

Nutritionists note that eating parsnips in large quantities helps produce gastric juice, therefore, can cause an uncontrollable desire to eat and can provoke overeating. That is why the greens of this spicy plant should not be eaten uncontrollably.

Verbena

Many gardeners grow such a spicy herb as verbena for its decorative function. And few people know that the greens of this beautiful plant are used in the preparation of spicy and aromatic seasonings. Best use verbena is considered to be the use of fresh shoots when pickling cucumbers. The leaves and flowers of this plant are infused with sweet syrup and then poured with vodka. The result is a surprisingly tasty drink that resembles liqueur. Fresh and young greens of this spicy plant (in small quantities) are added to salads and also used in preparing vegetable stews. This gives dishes a subtle aroma and slight sourness, as when using lemon juice.

Verbena is a honey plant. Its delicate aroma attracts pollinating insects to the site and allows you to increase the yield of fruit crops. The smell of this plant helps relieve headaches and stimulates memory. In ancient times, the plant was considered a symbol of love. Those who had this grass growing in their front garden were not threatened by family troubles and scandals, and their house was a “full cup.”

A decoction of this plant helps with female diseases: it improves blood flow in the uterus and stimulates ovarian function. That is why drinking and eating dishes prepared with this spice are contraindicated for pregnant women.

Chervil

Chervil, which in some regions is known as kupyr, is used in the preparation of many dishes. The aroma of this green and fluffy herbaceous plant transforms the palate:

fried fish;
baked meat, especially poultry, lamb and beef;
sauces;
omelettes and other egg dishes;
baked potatoes.

This herb is added to butter and fermented milk products, combining with basil, celery stalks and tarragon. In the first case, you get the so-called green oil for sandwiches, and in the second - a vitamin drink with invigorating and restorative properties.

Chervil is also used in folk medicine and cosmetology. A decoction of this spicy herb has an astringent effect and helps with diseases of the gastrointestinal tract and chronic diseases genitourinary system.

Cumin

Cumin, or cumin, is one of the most common herbs. Most people use the bitter seeds of this plant in cooking, but there are also kitchens where the green shoots of this herbaceous plant are used. Such a region is Gagauzia, which is a small territorial entity in the south of Moldova. There, cumin leaves in combination with herbs and dill umbrellas, as well as onions, are used to prepare quick, lightly salted cucumbers.

In other regions, young cumin leaves are used for:

cooking light soups;
making cold appetizers;
preparing salads.

Infusions are prepared from cumin greens, which are used along with decoctions from the grains of this plant. Healing liquids have antiseptic and wound-healing properties.

Mustard

Mustard is a very valuable spicy herbaceous plant, the young shoots of which are used to prepare vitamin-rich salads and drinks. The cultivation of this plant on the site is of a very unusual nature, because it is bred not so much for the sake of obtaining spicy herbs, how much for the sake of enriching the soil with minerals, since the plant in agricultural technology is considered green manure.

In cooking, medicine and pharmacology, mustard powder is considered more popular, from which the well-known spicy sauce is prepared. Pounded seeds are also used in traditional and folk medicine, making mustard plasters, and small whole grains are used in canning mushrooms and vegetables: they add flavor to marinades and add a touch of piquancy to the taste.

Lavender

Lavender is considered by many to be more of a beautiful flower than a herb. But they are wrong. The fragrant inflorescences of this plant have long been used both in cooking and pharmacology, as well as in the perfume industry. French and Italian chefs season meats and fish dishes, and also used together with juniper berries when smoking. The aroma of lavender goes well with thyme and sage. It is this combination of spices that can most often be seen in delicacy recipes.

In addition to flowers, lavender oil is especially popular. A few drops of the drug transform the taste of any sauce or dressing for meat.

In folk medicine, this spicy herb is used for insomnia and migraines. To get rid of these conditions, it is recommended to make small pillows that are filled with dried lavender stems and inflorescences. One such bag can serve for a year. Lavender decoction is used for bathing, which can alleviate the condition of:

neurasthenia;
rheumatism;
urolithiasis;
inflammatory kidney diseases.

Dermatologists advise rubbing the skin with an aromatic infusion to maintain its tone, as well as to get rid of dryness and flaking.

Gardeners and amateur gardeners appreciate this herb for its beauty and aroma. Most often, the plant is planted on alpine hills, where, in addition to its decorative value, lavender also serves as protection against the sliding of rocky soil. The only problem is that this spicy herb is very heat-loving and does not grow in the northern regions.

Koluria

Coluria is considered a perennial herb and belongs to the rose family. The plant is widespread in the western and eastern parts of Siberia and grows in the mountains and in the valleys of mountain rivers. It is not possible to grow this plant in the middle zone, but the cheapness of raw materials, qualitatively comparable to expensive spices, forces agricultural farms in Siberia to propagate the plant culturally.

The rhizomes of this spicy herb are used in cooking. When dried, they resemble the scent of cloves and cinnamon. That is why this spice is most often used in the confectionery industry to flavor dough and drinks.

Alcohol is infused on the aromatic powder, and then the resulting product is used in the alcoholic beverage industry. The characteristics of the plant also allow it to be used in the pharmaceutical and perfume industries and even in the production of canned food.

Canuper

A spicy herb with the unusual name “canuper” has long been used in cooking. For preparing sauces; For dressings and marinades, fresh leaves and young stems of the plant are most often used, while confectioners prefer to use powder obtained from the dried flowers of this plant. Botanists know this herb as balsam tansy. This plant does not have decorative properties, so few people cultivate it on their plots. But experienced gardeners know that canuper has recently been grown in large volumes as a valuable essential oil crop.

Balsamic tansy in fresh and dried form is used in the manufacture of:

Tea is brewed with aromatic herbs, which resembles a drink with the aroma of bergamot. The only thing that should be said is that such a drink is a diuretic.

The oil obtained from canupera seeds was infused with olive oil in ancient times. This product was used as an antiseptic. Modern doctors use this oil for application to hematomas and wounds. Powdered seeds are also used as a disinfectant. Dried canuper is used as a moth repellent.

Sagebrush

Wormwood is considered by many to be a weed, but in fact this plant is a herb. In nature, there are a huge number of varieties of this plant, but the most commonly found everywhere is wormwood, or Chernobyl. It is this herb that is used in the preparation of alcoholic beverages, such as vermouth or absinthe.

One of the varieties of wormwood is the spicy herb tarragon, the properties and human use of which are described in the subsection above.

In folk and traditional medicine, a tincture of this plant is used as an appetite stimulant, and also when there is a suspicion of a person being infected with worms. In addition, the spicy aroma of wormwood repels fleas and bedbugs. That is why bundles of it are hung in animal sheds and other outbuildings, and are also often used to make panicles.

Ruta

Ruta is grown by a very large number of gardeners, because it is distinguished by its particularly lush foliage and has a rich green color. But only the most inquisitive know that this plant is a spicy herb that is used both in cooking and in cosmetology.

The rue genus includes about fifteen varieties, including poisonous ones. Cooks use the herbs of fragrant rue in cooking. Most often, leaves are added to:

salads;
green oil;
vinegar.

The taste of the leaves of the plant resembles wild garlic onions or young garlic, but the smell of the plant is more like parsley.

In cosmetology, an alcoholic infusion of rue leaves is used to treat dermatitis, and is also applied in the form of bandages to burned areas of the body during the period of tissue scarring. This helps avoid scars. The inimitable smell of this plant attracted the attention of perfumers. Currently, esters isolated from this spicy herb are used as fragrances in the manufacture of creams and perfumes.

Pregnant women should not eat the greens of this spicy herb, because the juice of this plant, taken orally, causes miscarriages at all stages.

Sweet clover

Sweet clover is known more as a fodder or medicinal plant than as a herb. But in fact, this plant is used in the liquor industry to infuse vodka. This gives the drink a softer taste and becomes less pungent. In addition, this dried herb is added to tobacco used in the manufacture of cigarettes.

This spice is not used in cooking because it has a pungent aftertaste. Although it is precisely this quality of the herb that is valued in medicine. Allopathic drugs that can cure rheumatism are made from the pollen of this plant. Sweet clover is also used as anticonvulsant and auxiliary therapy for coronary thrombosis.

Despite the fact that the spice is rarely eaten, you should know that it is harmful to those who have low blood clotting.

Avens

Gravilat cannot be called a well-known herb, but nevertheless, many cooks respect this plant and use it in cooking. Most often this spice is added to:

Wine or vodka, infused with crushed dried roots of gravilat for a month, is used for medical purposes as a drug that prevents bloating, nausea and vomiting in certain diseases of the gastrointestinal tract.

Marigold

Marigolds, or Chernobrivtsy, are a flowering, aromatic garden herb that has long been used as a spice in many mixtures and seasonings. The second name of this plant is “Imereti saffron”. This is exactly what the dried flowers of this plant are called in the Caucasus, where it is part of the world-famous hop-suneli mixture. Cooks all over the world use the aromatic seasoning to marinate meat and fish.

In addition to being used in cooking, this spicy plant has also found its place in folk medicine. A decoction of marigolds is drunk for diseases of the bladder, as well as to alleviate the patient’s condition during the period when sand or small stones come out of the ureters. Dried leaves of the plant are used as a mild emetic, as well as for the treatment of febrile conditions in acute respiratory diseases.

Amateur gardeners “respect” this plant. Its lush and beautiful flowering pleases the eye from July to September, and its specific aroma is able to repel pests.

Monarda

Monarda is a tall ornamental grass that gardeners grow for its beauty. In some regions the flower is called flowering rue, although it has nothing to do with the rue family. The aroma of monarda spreads far beyond the site. Cooks use both stems and leaves in cooking, but most often the petals of the flower are used. They are added in small quantities to all kinds of drinks. It is noteworthy that a little dried monarda, added to the teapot when brewing tea, makes it possible to taste the bergamot flavor.

Despite the fact that most herbs lose their aroma when dried, the flowers of this plant, on the contrary, smell stronger when dried. Fresh leaves have the aroma of citrus zest combined with nutmeg, and that is why the spice is most often used for:

marinating meat;
cooking fish dishes;
canning.

Young leaves of the herb can be placed in salads, and can also be used to make homemade alcoholic tinctures that taste similar to vermouth.

This spicy herb is also used in medicine, because it has carminative properties. It is also noteworthy that by chewing a leaf of this plant, you can easily get rid of bad breath or stomatitis. A decoction of this plant is used as a gargle for sore throat, tonsillitis and irritated palate, which often annoys when wearing dentures.

Chives

Chives are also classified as herbs. The taste of this plant bears little resemblance to the usual onion, although visually this plant closely resembles it. Small and thin leaves of chives are used fresh or dried. They are seasoned with:

soups;
salads;
main courses of meat and fish;
vegetable stews and side dishes;
omelettes.

Add herbs to minced cutlets and pie fillings. The presentable appearance allows the above-ground part of the plant to be used to decorate dishes.

From the point of view of traditional medicine, eating chives stimulates the digestive function and helps the food to be easily absorbed.

Arugula

Many chefs use such a spicy herb as arugula in preparing light, vitamin-rich spring salads. The aroma of this plant in a dish is impossible not to notice, as well as the taste. This spicy herb belongs to the genus Euphorbia and fully corresponds to the taste of this type of plant. Slightly tart and slightly bitter greens have a wonderful vitamin composition, which in times of vitamin deficiency is the best way to restore balance.

This spicy herb has not found any use in folk medicine, but in cosmetology it is used to prepare nourishing masks, which, among other things, also have a whitening effect.

Watercress

Few people also classify watercress as a herb., but it is precisely this type of plant that these vitamin greens belong to. Rich mineral composition and richness in essential oils make the plant a favorite among many chefs and nutritionists.

Fragrant and spicy greens are used exclusively fresh. This spice goes well with such products as:

The leaves of the plant are used as decoration for sandwiches and canapés, and are also added to soup along with parsley and dill.

Like chives, watercress has the ability to improve digestion. Doctors also note the fact that eating watercress helps remove water from the body. The juice squeezed from the leaves of the plant was used in ancient times as an antiseptic, and the oil obtained from the seeds was added during the soap making process.

Cheremsha

Although wild garlic is similar to an onion, from a botanical point of view it is a herb. The entire plant is used for food, although its above-ground part has special taste. The taste of wild garlic is a cross between the taste of sweet onions and young garlic. In cooking, this spicy herb is used raw and pickled. Spicy wild garlic is added to salads, and in combination with other seasonal vitamin-rich plants, it is used in the production of drinks and green oil. When pickled, wild garlic is served with protein delicacies.

Due to its saturation with phytoncides, this plant is widely used in folk medicine, especially in the fight against colds.

Citronella

The spicy herb called citronella plays a decorative function in most gardeners’ and flower growers’ gardens. And culinary experts value this plant for its taste, which manifests itself equally well in both fresh and dried plants. Green citronella leaves are good in Asian dishes. You should know that in this case, only the lower part of the leaf is eaten, while the entire leaf can be used to obtain dry seasoning.

Add spice to:

poultry and fish dishes;
vegetable side dishes;
marinades;
beverages;
first meal.

The plant is considered natural antiseptic and is capable of healing minor wounds. Doctors also note that esters lemon grass(as this spice is sometimes called) helps overcome anxiety and bad mood.

Nasturtium

Nasturtium is better known to our gardeners as an ornamental plant, which is often used for landscaping balconies and loggias. But in European countries this flower is considered a herb and is used in cooking, cosmetology and folk medicine.

The green part of nasturtium can be added to any vitamin salad, and from the buds you can prepare a delicacy that can easily replace capers in its taste and visual qualities.

An alcoholic infusion of this spicy herb is used in cosmetology. It helps strengthen the hair root bulb. You can use this product regularly every time you wash your hair. According to reviews from those who have used the product on own experience, we can say that the drug even allows you to get rid of baldness.

In folk medicine, a decoction prepared from the plant is used as a bactericidal agent and also as a mucolytic.

We have listed and given descriptions of only forty of the most famous herbs, but this list can be continued indefinitely, because they will differ in each region. In addition, herbs include not only those plants that visually look like grass. Botanists and culinary specialists also include:

vegetable (edible) chrysanthemum,
katran,
horseradish,
ginger

and many other plants that, in many characteristics, do not even resemble grass.

The best combinations

The best combinations of herbs can be combined into several groups. For convenience, we will present the information in the form of a plate, in which, opposite the application, herbs and spices will be listed that can be combined arbitrarily. Non-pungent herbs are usually added to food at the rate of one teaspoon per three liters of food or to taste. Spicy spices are dosed solely based on one’s own sensations.

Blend for:	What spices and herbs does it combine?
	Dill, parsley, thyme, rosemary, basil, marigold, sage, marjoram, fenugreek, thyme, caraway, cilantro, parsley, mint, chives.
	Marjoram, tarragon, dill, cilantro, fennel; anise; marigolds, oregano, basil, lovage, lemon balm, mint, lavender,
	Celery, basil, parsnip, parsley, dill, cilantro, borage, cumin, verbena.
Eggs and dairy products	Watercress, chives, chervil, tarragon.
	Parsley, dill, chives, canupper, parsnips, lemon balm, hyssop.
Desserts and drinks, including alcoholic liqueurs	Nasturtium, coluria, anise, fennel, monarda, mint, lemon balm, sweet clover, citronella, gravilate, wormwood, tarragon, lavender, verbena.

It should be remembered that it is advisable to add all herbs to dishes at the end of cooking, and when infusing alcoholic drinks, the compositions should be kept for at least three weeks in a dark and cool room.

How to choose quality herbs?

In order to choose high-quality herbs sold fresh, you need, first of all, to know these plants, as they say, by sight. An important condition is the absence of dried places on the petioles, but you should also avoid those plants that have too wet and short “legs”. This may indicate that the spices were picked a long time ago and were kept in storage all this time. cool rooms in water. Of course, this is not the worst option, but it should be noted that the herbs retain their spicy properties for several days after collection.

When purchasing, you should pay attention to the places where the bouquets are tied. Under no circumstances should they be black or overly wet. There should be no yellowed or dry specimens among the bunch of leaves.

In order to understand how fresh the plant is in your hands, it is recommended to carry out a simple test. To do this, rub a leaf of spicy herb with clean, dry hands, and then smell it and your hands. A fresh plant can not only slightly stain the skin with its juice, but it will also amaze you with its aroma already at some distance from the nose. The smell of herbs, picked, let’s say, a long time ago, can only be felt in the immediate vicinity of the leaf.

As for those herbs that use not so much the above-ground part as the seeds or rhizomes, it should be noted that these parts of the herb retain their qualities for a long time. Moreover, the former are due to oils enclosed in a dense, impenetrable shell, and the latter are due to the presence of spicy juice.

Regarding herbs sold in dried form, it should be said that the main criterion for the quality of the product is dryness and compliance with the conditions of sale. Undoubtedly, the specified characteristics of spices can only be known by tasting and smelling the seasoning. This can only be done where dried herbs are sold by weight. But this is where you have to work hard, because a huge number of aromas are mixed and do not allow you to fully perceive the smell. All you have to do is trust the sellers.

The best solution in such a situation, undoubtedly, would be to grow and prepare herbs with your own hands. We will try to talk about how to do this as fully as possible in the next section of the article.

How to grow?

How to grow herbs in a personal plot, and also which of them can be easily cultivated in an apartment? This question can often be seen on thematic forums related to cooking and floriculture.

The first thing a gardener should do is to study the characteristics and requirements for soil, lighting, humidity and space of each coveted herb. It should be noted that most of the plants are very unpretentious and can grow both in open areas and in a city apartment right on the windowsill.

The easiest herbs to cultivate are herbs such as parsley and chives. They grow quickly, have lush greenery, and the onions also bloom. It would seem that the simplest and most common plant called dill can also be classified in this category. But this opinion is erroneous, because this plant is susceptible to pests and loves long daylight hours. Failure to meet the conditions will not allow you to get the desired result: the dill will stretch out and quickly turn yellow.

The easiest way to grow perennial plants. They have their own cycle and regulate it with virtually no human intervention. For full growth and fruiting, they require warmth and appropriate humidity. As a rule, such herbs are very unpretentious to the soil, get along with most plants in the neighborhood and are not susceptible to pests.

Often, herbs are grown in flower beds, and in European countries they fill the space in gardens. There are even lands sown only with spices. Moreover, they have not only an agricultural purpose, but also perform a decorative function.

In ordinary summer cottages you can grow a huge number of varieties of spicy plants. All of them are unpretentious to the conditions, although, according to agronomists, they will develop best in slightly shaded areas with loose soil. Like other garden plants, herbs love timely watering and loosening. Distinctive feature When growing spices, it is believed that they do not need to be fertilized. This, of course, is largely due to the fact that most often the seeds are sown in soil that has been prepared in advance and overwintered, and the fact that most of the plants fully ripen in a very short time. Perennial herbs most often have a fairly developed root system and can feed from a large plot of land that has enough fertilizer.

If you decide to grow herbs on your property or right in your apartment, you should definitely clarify the following points:

how the spice is propagated (by seeds or cuttings);
at what time should sowing be done (in spring or before winter);
whether the spice is planted with ready-made seedlings or sown with seeds directly into the ground;
soil requirements, for example, its acidity or looseness;
is this plant annual or perennial;
is the herb drought-resistant and will survive frost;
how tall the mature grass will be or how widely it spreads across the site;
what plants it can be adjacent to;
what “neighbors” can inhibit growth;
what pests are affected;
how long should it take for the herb to reach technical ripeness?

You can purchase seeds or seedlings of herbs (even the most exotic ones) in special agricultural (agrotechnical) stores. There you can also get advice regarding the rules and features of cultivation. Often the main characteristics of the plant and some of the requirements can be read on the seed packaging.

After sowing seeds in the ground, almost all plants need warmth and constant humidity. This is ensured by the use of a special agrofibre cover, which has become very widespread in recent years. After the first shoots appear, the fabric must be removed.

As practice shows, if you put in a little effort and have enough space in the room, you can plant and grow spices such as:

watercress;
chives.

Caring for plants in a room, from sowing to harvesting, is not much different from the classic cultivation of herbs in open ground. The most difficult task is the cultivation of “water” herbs: calamus and watercress. They must be provided with high humidity in the room and given the opportunity to grow in conditions as close as possible to wild ones. In addition, these plants definitely need to create long daylight hours.

The easiest way to grow rosemary indoors is because it grows without much care. The plant looks like a shrub, so it also copes well with a decorative function. The rosemary bush is a perennial that matures quite slowly and therefore can delight its owner for decades. You can learn how to grow herbs in the most unusual containers from the video.

How to prepare for future use and store?

Those who decide to grow plants with their own hands will most likely be interested in how to properly prepare spicy plants for future use and how to subsequently store these preparations without loss of quality.

The first thing every cook should know is that there are some herbs that are used exclusively fresh. Of the plants listed above, the “picky” ones include:

Some herbs can be frozen. These plants include:

parsley;
cilantro;
basil;
chives.

It is fashionable to marinate wild garlic and serve it in this form as a piquant and very vitamin supplement.

All plants, except those that are eaten exclusively fresh, can be dried and stored for the winter. Most often, they are formed in bunches and hung or laid out on racks individually (leaves or petioles) in the fresh air or dried using a vegetable and fruit dryer at the lowest possible temperature.

Dry herbs should be stored in glass jars made of dark glass with silicone or rubber seals on the lids, or in paper bags away from heat sources. Frozen herbs should never be re-frozen. Pickled spices and roots must be kept in the refrigerator. In such conditions, spices retain their best qualities throughout the year.

Benefits and harms

Little can be said about the benefits and harms of consuming herbs. If you use herbs correctly and in doses in food, you should not be afraid of harm. Spices will not only add fresh notes to any delicacy, but will also help you get gastronomic pleasure. Do not neglect advice, because the intentions of people who warn against possible harm, only good ones. Nutritionists say that absolutely all plants containing essential oils should not be eaten by those who have problems with the gastrointestinal tract, as well as stones in the gall, kidneys and bladder. This is due to the fact that oils irritate the digestive organs and can cause heartburn and discomfort, and also, the esters contained in them can cause the movement of sand in the ureters. Cooks who decide to add this or that spicy herb to a dish should always remember the contraindications to the use of each seasoning, and also take into account individual intolerance to the product.

The flora of our planet is extremely diverse and beautiful. A huge number of different life forms of plants provide not only aesthetic pleasure, but also bring very tangible practical benefits: they are a source of nutrition, decorative elements, a supplier of medicines, a source of clean and fresh air filled with oxygen, etc.

Among all life forms of plants, a large place is given to herbs, both cultivated and wild. They occupy almost 50% of the total flora of the planet, so we will consider them.

Herbs: general characteristics

Most often, herbs include plants that have slightly modified shoots. That is, in the classical sense, a shoot should include a stem, leaves and a flower. So, not all structural parts may be observed in herbs. Often the stem is modified, the leaves acquire a shape and size that helps them adapt to the conditions as much as possible. environment.

Of course, all herbs have a flower as a reproductive organ. However, they are also very different in size, shape and color. This factor will depend on the pollination method of the particular plant species.

Wild herbs are a very large group, including representatives from almost all known families of angiosperms. The names of herbs are very diverse. There are both historically established “names” and scientific data based on binary nomenclature (in Latin, the first name is genus, the second is species). For example, Leonurus heterophyllus, or motherwort.

The root system, shoot branching, flower and leaf structure - all these botanical characteristics will depend on the specific genus and species of plant, so it is impossible to identify any common morphological characteristics for all wild herbs.

Classification of herbs

It can be based on different signs, but most often the division of herbs into:

Annuals - buttercups, cornflowers, ageratums, cinquefoils, daturas, poppies, chamomiles - the names of herbs in this group can be listed for a very long time, since they are numerous.
Biennials - mallow, spurge, sweet clover, lupine, forget-me-not, bellflower, viola and others.
Perennials - begonia, anemone, alyssum, St. John's wort, reed, iris, wood sorrel, oregano, elecampane and others. The names of herbs in this category reflect their purpose. Obviously, this includes many well-known medicinal species.

In addition to this classification, another one can be given. The basis is the area of human use.

Medicinal herbs - celandine, string, thyme, chamomile, sage, calendula, burnet, lily of the valley and others.
Cultivated agricultural plants - vegetables, fruits,
- ginger, fennel, horseradish, anise, parsley, basil, lemon balm, vanilla, cinnamon, cardamom, nutmeg, saffron, laurel and so on.
Ornamental grasses - ornamental cabbage, bordered euphorbia, Daurian moonseed, young, bergenia, kochia, rogersia and many others.

According to the place of growth, all herbs can be divided into mountain, forest, meadow, swamp, desert, steppe and garden (weeds and cultivated plants).

Wild herbs in Russia

There are a lot of such representatives. Almost all wild herbs, the names and photos of their representatives can be seen in any corresponding encyclopedia. Let's try to take a closer look at the diversity of Russian wild herbs.

More than 900 species are known only for medicinal purposes, and there are many others. Their distribution across climatic zones is uneven. It is known that most plants, including herbs, are located in the more southern, southeastern and eastern regions of our country. The northern, northwestern and western regions are densely populated, but not so diverse in species composition.

So, we can cite as an example the region of Siberia (Western and Eastern Siberia, the Far East, all nearby areas, up to Chukotka). Here the most common wild herbs, the names of which are as follows:

Among those listed you can find both medicinal and conventional types. One thing they have in common is that they are representatives of flora living in the wild. Herbs are plants that are simply impossible to cover in one article. Too many of them. European part Russia is represented by a variety of beautiful flowering herbs that form entire carpets of different colors, making wildlife unimaginably beautiful. Among them are the names of herbs such as lingonberry, common loosestrife, speedwell, common heather, Fischer's clove, forest geranium, and chickweed.

Due to good climatic conditions, the central zone of Russia is famous for its many medicinal species of herbs, which also create a beautiful summer, spring and autumn landscape with their flowers. These are such as fragrant roses, lily of the valley, young shoots, oak grass, nightshade, blueberry, jasmine, hawkweed and others.

We will dwell on mountainous areas and their various herbs in more detail later.

Forest chin

A beautiful perennial plant with a bright pink corolla and a wonderful honey aroma that attracts pollinating insects from June until the autumn days of September. Many grazing animals choose this wild-growing beauty for food, since its roots, stems and leaves contain a lot of proteins and carbohydrates. Belongs to the Moth family (Bean family). Its main economic importance is as a perennial, it carries out annual soil drainage, participates in soil-forming processes, and is good for livestock feed. Has no medicinal value.

Buttercup caustic

A very widespread plant classified as poisonous. It is found in almost all zones of Russia and is highly adaptable to environmental conditions. Includes several types of grass, the names and photos of which can be seen below.

Buttercup varieties:

caustic (“night blindness” in common parlance);
Kashubian;
creeping;
Spring chistyak;
garden and others.

It is not suitable for grazing animals, since the shoots of the plant are poisonous. Once dried to hay, it is safe. It is not used in conventional medicine, but in alternative medicine it is very common as a remedy for rheumatism, open wounds, boils, tuberculosis and burns.

Mountain herbs

The most famous among these are, of course, Altai herbs. A huge number of cosmetics, medicines, tinctures, balms, ointments are created based on extracts of these miraculous plants.

After all, the very air of this mountainous area seems to heal. Almost all plants grown on the rocky surfaces of Altai are medicinal. Animals that eat these herbs are the strongest and healthiest. People who use fees from these places for treatment have less chronic diseases than residents of other regions.

Some Altai herbs that have received national recognition and are most often used by humans:

Balms that combine several herbal components are very common. They help with the most different problems: cleanse, soothe, tone, normalize blood pressure, restore sleep, relieve headaches and chronic fatigue And so on. Such wild mountain herbs, the names of which were given above, are very valuable objects of medicine.

Milk thistle

Another name for this Altai herb is milk thistle. Since ancient times, this plant has been revered as a very good medicinal assistant. Infusions from different parts of the herb help against liver diseases, cleanse the intestines and eliminate inflammatory processes, relieve swelling and treat jaundice and many other ailments.

The plant itself sometimes reaches 1.5 m in height. The leaves are very beautiful, with a white border and a dissected edge. The flowers look like round cones, dark pink or purple. Very valuable property milk thistle, allowing its use in both folk and traditional medicine, is complete absence side effects.

Its beautiful appearance allows it to be used not only as a medicinal plant, but also as an ornamental plant in many gardens and orchards.

Rhodiola quadripalum

In common parlance - Endemic plant Altai Territory. One of the most popular among these mountain herbs. It is used in both folk and traditional medicine for the treatment of female diseases of the pelvic organs, infertility, male prostatitis, and inflammation. Helps stop bleeding, normalizes work of cardio-vascular system, helps with treatment various kinds viral and bacterial diseases.

Externally very interesting, unusual herbs. The description is as follows: low plants growing on rocky surfaces, with narrow, closely spaced leaves. The flowers are inconspicuous and pale, but the leaflet-shaped fruits are very bright and red. The shape of the leaves resembles a brush, which is why this plant got its name.

The most common medicinal herbs

This group includes many representatives around the world. There is also a wide variety of them in Russia. After all, almost all plants (with the exception of highly poisonous ones) contain useful alkaloids, essential oils, resins, tannins, minerals and other components that allow them to be used as healing herbs. The names of the most common and famous representatives of this group, growing in our country, are as follows:

Obviously, it is simply impossible to list all the plants, since their species diversity is too great.

Aloe arborescens

Among household potted plants, agave, or aloe, is often used as a medicine. It is a succulent plant with thick, fleshy leaves topped with thorns. Aloe juice contains many (up to 200) different useful substances. They help treat open wounds, inflammation, bacterial and viral diseases.

The most common herbs

They have been used since ancient times as medicines, but most often as food additives that make dishes refined, original and very aromatic. We will give some names of Russian spicy herbs at the end of the article: horseradish, dill, parsley, celery, parsnip, black pepper, cardamom, peppermint, lemon balm, mustard and some others.