Who Else Needs an Endless Supply Of Organic Medicinal Herbs

Like anyone else, I guess, I’m hoping that it’s never going to happen to me.  But just in case it does happen, I want to make sure that my family is prepared.

I’m pretty good at preparing for the obvious things such as food and water but one thing that’s been on my mind is what to do for medicine etc?

This delightful, aromatic herb variety is often planted between the stones or bricks in the garden paths and can withstand light foot traffic. It has lean, creeping stems, round leaves and lavender blossoms that release a sweet fragrance when stepped upon.

A flowering annual herb known for its licorice flavor.  Seeds should be planted in the early spring. The plant grows 2-3 feet high and does not transplant well. Anise has many culinary and medicinal uses.

A leafy green vegetable with a tangy and spicy taste. Arugula tastes great alone or mixed with other greens in a salad. Arugula slow bolt takes about 42 days to mature and it grows easily from early spring through the fall.

Chamomile German has thin branches of finely divided green leaves and its feathery foliage smells like an apple when crushed. The white and yellow Daisy-like flowers appear from early summer to fall. This type of herb grows in any soil and preferably in full sun.

This essential kitchen herb is excellent in salads, stews, fish, eggs, or meat dishes. The blossom buds can be eaten raw, stirred fried or can even be added to scrambled eggs. Its broad, flat leaves are good to use as ordinary chives and the bulbs can be fried like an onion.

Pungent, hot and spicy with bright green leaves necessary for Asian and Mexican dishes. In Central and Latin America the leaves are garnish over the dishes before serving. This herb can grow usually up to 3 feet tall.

Cress is fast growing cool-weather herbs that can either be cultivated from seeds or from its stem. It is ready to be harvested 20 days after planting. It can grow for 2 years thriving best in damp soil

An aromatic woody plant with small blue flowers. It works well as a low hedge. Dried hyssop leaves can be used in herbal remedies or to add a strong minty flavor to soups, meats and salads.

Perfect in the herb garden, Dill Bouquet is surprisingly compact, making it ideal for windowsill growing. Its ferny foliage is highly attractive and most delicate.  The large flower heads can be dried for flower arrangements.

Fenugreek has aromatic, strong and bittersweet flavor. Perfect for spicing up your oriental cuisine with its pungent, ‘spicy’ smell! It can also be grown to renovate your garden soil.

A perennial herb with leaves that have a soft lemon scent. It grows easily indoors or out. Lemon balm has some medicinal uses such as improving mental performance and repelling mosquitos. It is used to flavor foods such as ice cream and herbal tea.

Sorrel large leaf has a large, long, wavy, succulent, sword, shaped leaves with a slight acidic lemon taste and is high in Vitamin C. It can grow in well drained fertile soil in full sun and can live for years. It has a tangy taste and is used to liven up salads and as a vegetable like spinach.

It is easy to grow and survives well in nearly all climates. It is good to begin with the seeds inside and confine it in a container because the seeds are quite small and may get washed away in the garden and its plants spread rapidly from underground stems. Spearmint can be used in cooking.

This herb is a member of the Mint family together with basil and parsley. Oregano is a must for Italian recipe because of its strong spicy flavor. Although native of the Mediterranean its popularity started when the WWII soldiers brought their new found love on Italian pizzas with them.

This wheat is planted early in the spring and is harvested from mid-July to early August. This plant produces several long, thin, green leaves from its base. This hard, brownish, high-protein wheat is used for breads, hard rolls and bagels. Bread flour and high-gluten flours are usually made from HRS wheat.

This herb is much more like thyme yet with its own peculiar flavor and aroma. Savory is a little bit peppery perfect for mincing. Many used it with bread crumbs for coating vegetables like squash or fishes before sautéing.