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Traditional and Modern Use of Wild Angelica

Scientific name: Angelica sylvestris Family: Apiaceae All the plants growing in the garden and in the wild have a story to tell. The more we learn about a plant’s story, the more we understand about

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Traditional and Modern Use of Alexanders

Scientific name: Smyrnium olusatrum Family: Apiaceae A native of Mediterranean Europe and naturalised in Britain since the days of the Romans, alexanders (Smyrnium olusatrum) was the parsley of Alexandria,

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Traditional and Modern Use of Mugwort

Scientific name: Artemisia vulgaris Family: Compositae How to Use Mugwort Traditionally young Mugwort shoots and leaves where used in a condiment and eaten with fatty meats such as goose, duck, pork,

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Traditional and Modern Use of Dandelion

Scientific name: Taraxacum officinale Family: Compositae The dandelion is a very common garden weed scattering lawns everywhere with bright yellow flowers in spring. Once a cure-all of herbal medicine

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Traditional and Modern Use of Duke of Argyll’s Teaplant

Scientific name: Lycium barbarum Family: Caprifoliaceae The plant was introduced to the British Isles in 1730, and is now considered naturalised. How to Use Duke of Argyll’s Teaplant The dried,

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Traditional and Modern Use of Cotton Lavender

Scientific name: Santolina chamaecyparissus Family: Compositae The aromatic leaves can be used for flavouring broths, sauces, meats, fish, grain dishes etc.    

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Traditional and Modern Use of Common Mallow

Scientific name: Malva sylvestris Family: Malvaceae How to Use Common Mallow The leaves of are eaten as spinach, put into soups to give them a good smooth texture, or used as a tea substitute. The flowers

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Traditional and Modern Use of Common Knapweed

Scientific name: Centaurea nigra Family: Compositae Flower petals have been used in salads in Europe.    

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Traditional and Modern Use of Catsear

Scientific name: Hypochoeris radicata Family: Compositae Young leaves are eaten raw in salad. Also boiled and served like spinach, or wilted in hot bacon fat or oil.  

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Traditional and Modern Use of Butchers Broom

Scientific name: Ruscus aculeatus Family: Asparagaceae In Sicily the young shoots are cooked and eaten like asparagus, then dressed with oil and lemon. In Tunisia these seeds are first boiled, roasted,

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