PO Box 2
Cornwall Bridge CT 06754
Phone 860.671.1545
​buckmountainherbs@gmail.com

Herb Articles
Common name

Anise Hyssop



Basil



Borage



Calendula/Pot Marigold



Chives/ Chinese Chives




Cilantro



Dianthus/ Carnation/ Pinks






Cornflower



Dill


Hyssop


Marigold



Mint/ Pennyroyal Mint





Monarda/ Bergamot



Nasturtium



Oregano


Rose




Rosemary

Sage


Sweet Marjoram


Botanical Names

Agastache foeniculum



Ocimum basilicum, 
Ocimum minimum, 
Ocimum x citriodorum

Borago officinalis



Calendula officinalis



Allium schoenoprasum, 
Allium tuberosum,



Coriandrum sativum



Dianthus amurensis, 
Dianthus barbatus
Dianthus caryophyllus
Dianthus chinensis,
Dianthus deltoides
Dianthus plumarius
Dianthus superbus

Centaurea cyanus



Anethum graveolens


Hyssopus officinalis


Tagetes patula,  
Tagetes tenuifolia,
Tagetes patula x erecta

Mentha x piperita, 
Mentha pulegium,
 Mentha suaveolens, 
Mentha x gracilis,
 Mentha spicata

Monarda citriodora 
subsp. Astromontana, 
Monarda didyma

Tropaeolum majus, 
Tropaeolum minus


Origanum vulgare


Rosa




Rosmarinus officinalis

Salvia officinalis


Origanum majorana









 Edible Uses & Tips

Delicate, anise fragrant taste - add to cakes for a hint of anise for a creamy, liquorice flavour.
flavor, or add the leaves and flowers to whipping cream. Leaves make nice tea, medicinal. 
If you are pregnant, be sure to research possible contraindications to using this herb.

Flowers can be used as a substitute for leaves in any dish requiring basil. USe flowers 
more sparingly due to their very intense flavour. Delicious added to salads, soups or pasta.


Mix flowers into vegetable and fruit salads, or use to garnish soups or to decorate desserts.
An excellent choice for freezing in ice cubes and floating on iced tea. Petals have a 
cucumber taste and the stamens add a hint of sweetness.

Use only the petals for a slightly peppery tangy flavor to breads and soups, as well as adding a 
touch of colour. A bright and tasty addition to a tossed salad. You can use fresh or dried petals as an economical substitute for saffron for adding colour to rice or butter. Add to your herb tea. 

Chive flowers have a mild onion flavor and are surprisingly crunchy. Toss in salads, pasta, omelettes and scrambled eggs. Or you can add a few to white fish dishes or to 
cheese sauce to give that extra bite. 


The flowers are as adaptable as the leaves in a variety of different dishes. Scatter over  
cauliflower, add to the end of a stir-fry or add to cream cheese. 
Scatter a few flowers over an orange fruit salad.

Most dianthus have a pleasant spicy, floral, clove-like taste, especially the more fragrant 
varieties, and are ideal for decorating or adding to cakes.
They'll also make a colourful garnish to soups, salads and the punch bowl. The petals of 
Sweet Williams will add zest to ice cream, sorbets, salads, fruit salad, dessert sauces, 
seafood and stir-fries. It is advisable to remove the white heel at the base of the petal 
as this has a bitter taste.


These attractive flowers have no fragrance but do have a sweet-to-spicy clove-like flavor. T
They are ideal for mixing with other flowers to make attractive confetti for sprinkling over 
salads, omelettes, and pasta dishes. Or they can be used on their own as a colorful garnish.

Add flowers to fish dishes, omelettes or sprinkle over cooked vegetables. Add whole 
flowers to pickled gherkins, cucumbers or beetroots for a milder flavor than dill seed.

Ideal for adding to soups or salads, or can be infused to make a refreshing tea. Hyssop also 
makes a perfect complement to fish and meat dishes.

The flowers and leaves have a citrus taste, making them ideal for adding to salads, 
sandwiches, seafood dishes or hot desserts. Use in moderation - occasionally.


These tiny flowers pack a real punch and add that something extra to green salads, fruit
 salads, fresh strawberries, chocolate mousse or chocolate cake. Can also be used to
 decorate and flavor lamb dishes. Leaves make great herbal tea, hot, iced as a cocktail 
drink base mixed with Thyme ands Sage leaves.


As well as being colorful, the petals have a sweet, spicy flavour and will enhance salads,
 jellies and stuffings, rice and pasta dishes. Fresh or dried leaves can be used to make
 delicious bergamot tea. 

The fresh leaves and flowers have a peppery flavor similar to watercress. The flowers will a add a spicy touch to salads and the green seeds can be chopped and used with parsley as a 
garnish or made into capers. Add to a cheese and tomato sandwich. Flowers used as garnish.

Wonderful added to tomato dishes, pizza and when making your own bread. 
Flowers can also be added to butter for flavor.

As a general rule if a rose smells good, it will taste good. Petals have a delicate flavour which will  improve cool drinks and fruit dishes, or why not try rose petal jam? Rosehips and petals can both be  used in jellies. It is best to remove the white heel from the base of the petals before eating.

Rosemary flowers & leaves can be used with poultry or pork .

Flowers taste similar to the leaves and make a vibrant contribution to salads, mustards and vinaigrettes.

Combines well with all chicken dishes and many fish recipes. Can also be made into a 
flavorsome hot tea.


Disclaimer: Thompson & Morgan has researched all the aforementioned edible flowers. However, individuals consuming the flowers, plants, or derivatives listed here do so entirely at their own risk. Thompson & Morgan always recommends following good hygiene practices. Thompson & Morgan cannot be held responsible for any adverse reaction to the flowers. In case of doubt please consult your doctor.
Edible Herb Flowers

Here is a list I put together of common herbs and tips on culinary uses of their flowers. Much of this is exerted from Thompson & Morgan's UK website. Please use herbal flowers in moderation and check with your doctor if pregnant. Buy certified Organic plants for your health and our pollinators health.
 ​Why Buy Organic Produce?

1. Avoid chemicals
2. Benefit from more nutrients
3. Enjoy better taste
4. Avoid GMO
5. Avoid hormones, antibiotics and drugs in animal products
6. Preserve our ecosystems
7. Reduce pollution and protect water and soil
8. Preserve agricultural diversity
9. Support farming directly
10. Keep our children and future safe

Excerpt from article: See Article Here

 https://www.prevention.com/food-nutrition/healthy-eating/a20453119/top-reasons-to-choose-organic-foods/
 Parsley Recipes! 
Italian Salsa Verde

Classic green sauce of Italy you can serve as a dip, or use on grilled, pan-seared or roasted meats, fish or vegetables. Makes 2/3 cup; triple all to make 2 cups.

Combine in small bowl;
1/3 cup fresh herbs – coarsely chopped flat parsley leaves and stems
 (Or, mix together parsley, chives and/or cilantro)
Grated zest of 1 lemon rind
1 small clove of garlic, finely chopped or mashed
1 tbsp. capers, rinsed and drained, chopped
½ tsp. salt, ground pepper to taste
½ cup olive oil
Mix well, let sit for while or refrigerate until use.  

Note: You can also vary this recipe by adding chopped boiled egg, or use fresh chopped basil or tarragon. 

​Parsley And Lemon Pesto Recipe

This parsley and lemon pesto is a zingy, zesty summer sauce that can be enjoyed in many ways. Serve over hot or cold pasta with some cherry tomatoes, simply cooked fish or seafood salad. Black pepper is rarely used in Liguria, the home of pesto, but a twist gives a little extra bite.
Reprinted from The Italian Cookery Course
Servings: 6 
Ingredients
1/2 bunch parsley, either flat-leaf or curly
1/2 garlic clove, peeled
1/5 cup stale bread crumbs
1 2/3 tablespoons lemon juice
2/3 cup olive oil
1 level teaspoon finely grated lemon zest
a pinch of salt
black pepper (optional)
Directions: 
1.If you have a food processor, simply put all the ingredients in it and whizz until a paste has formed. Alternatively, finely chop the parsley and garlic and mix in a bowl with the rest of the ingredients. Adjust the seasoning as necessary.
2.Use immediately or, to store, pour into a sterile jar and top with a little olive oil to seal. This way it will keep for up to 3 weeks in the fridge.

Potato Salad With Parsley & Chives

Ingredients Yield: 5 servings (serving size: about 1 cup)
Dressing:
1/4 cup light mayonnaise
1/4 cup fat-free sour cream
2 tablespoons grated Parmesan cheese
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black peppercorns
Salad:
4 cups cubed Yukon gold potato (about 1 1/2 pounds)
1/2 cup chopped celery
1/3 cup finely chopped fresh flat-leaf parsley
1/4 cup frozen green peas, thawed
1/4 cup chopped fresh chives
Preparation
To prepare the dressing, combine the first 6 ingredients in a small bowl.
To prepare the salad, place potato in a saucepan, and cover with water. Bring to a boil, reduce heat, and simmer 9 minutes or until tender. Drain and cool. Combine the dressing, potato, celery, parsley, peas, and chives in a large bowl, and toss well.

Patty’s Herbed Butter

This is a lightly herbed butter, not spicy or hot and is suitable for spreading on rounds of pumpernickel bread, corn on the cob, flavoring cooked vegetables and seasoning baked chicken before cooking.
2 sticks of softened Unsalted Butter
1 ½ packed Tbsp. of fresh English Thyme (and or mixed with Lemon Thyme)
4 Tbsp. fresh sliced Chives
4 Tbsp. fresh chopped Parsley
1 tsp fresh Rosemary
¼ teaspoon minced garlic
1 tsp. lemon juice
Mix together, add salt and pepper to taste. Place on a large piece of plastic wrap, roll it up and shape as a cylinder. Place on top of a piece of wax paper and twist the ends. Refrigerate until ready to use, up to 1 week, or, freeze up to 3 months.