 Designation
: basil,
pistou, ocimum basilicum
Description : annual plant with bright green, egg-shaped,
embossed leaves
Fragrance/taste : like a mixture of oregano and lemon
but less strong
Height : 35/50cm
Location : sun
Edible part : leaves
Use for cooking : tomato
salad, sauce with basil and garlic, pasta, tomato sauce
Designation
: bégonia,
bégonia gracilis
Description : stems and fleshy, smooth,
green or purple leaves
Fragrance/taste : peppery, fresh. Like a little vinegardrop
Hauteur : 15cm
Emplacement : sun or half shade
Partie comestible : flowers
Usage culinaire : spicy mustard, soup, salad
Designation
: nasturtium,
tropaeolum majus
Description : round
stems, flowers with five petals of brilliant colour, a sepal ends with
a spur
Fragrance/taste : piquant, hot, fresh
Height : 25/30 cm or climbing
Location : sun or half shade ; soil not very fertile
Edible part : leaf, flower, fruit
Use for cooking : salad,
soup, toast, butter
Designation
: chive,
allium schoenoprasum
Description : thin leaves long as a clump ;
pink pompon flowers
Fragrance/taste : light, of onion
Height : 20/25 cm
Location : sun,
half shade, enriched soil...
Edible part : leaves, flowers
Use for cooking : salad,
omelette, soft white cheese
Designation
: fennel,
foeniculum vulgare
Description : green or braun filiform sowny leaves
; yellow sunshade flowers in summer
Fragrance/taste : aniseed
Height : 60cm/1.80m
Location : can be exposed to sun or dryness
Edible part : leaves, stems
Use for cooking : potato salad, fish
Designation
: fragrant
geranium, pelargonium graveolens
Description : see page pelargonium on the site
Fragrance/taste : mint, lemon, apple, etc
Height : 50cm/1m
Location : sun
Edible part : leaf
Use for cooking : cake,
sorbet, jelly
Designation
: sweet
bay,
laurus nobilis
Description : foliage bush, brilliant dark green egg-shaped
Fragrance/taste : very aromatic, a little bitter
Height : 2/3m
Location : sun or half shade sheltered from the cold
of winter
Edible part : leaves
Use for cooking : bunch of mixed herbs, potatoes au
gratin, marinade
Designation
: lavander,
lavandula augustifolia
Description : shrub, rounded, sharp thin
silver foliage, violet or lavender blue spike flower
Fragrance/taste : very strong hot camphorated
Height : 30/50cm
Location : sun dry soil
Edible part : flower
Use for cooking : herb tea, mousse, pastry, quiche
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Designation
: spearmint,
mentha spicata
Description : suckerplant, very vigorous, bright green,
egg-shaped, leaf
Fragrance/taste : fresh, tonic, penetrating
Height : 30cm
Location : sun or half shade
Edible part : leaf
Use for cooking : fruit
salad, tabbouleh, mint tea, tasty with melon. Lamb meat
Designation
: pansy, viola
tricolor
Description : acaulous clump, crenate egg-shaped
leaves, flower with rounded wide petals
Fragrance/taste : mild and sweet
Height : 15cm
Location : sun or half shade
Edible part : petals
Use for cooking : salad and cake decoration, syrups
Designation
: Rosemary,
rosmarinus officnalis
Description : bush with thick foliage ; glistening
dark green stiff thin leaves
Fragrance/taste : fresh, strong as conifers
sap ; spices ready-made meals like salt
Height : 1/1.50m
Location : sun, soil really drained, garrigues
Edible part : leaf, flower
Use for cooking : delicious
with lamb meat, cream dessert, herb tea
Designation
: thyme, thymus
vulgaris
Description : grey, pointed, small leaves
Fragrance/taste : hot, camphorated
Height : 10/15cm
Location : sun, dry soil
Edible part : leaves and flowers
Use for cooking : bunch of mixed herbs, tomato
sauce, grills, shortbread biscuit for tea. Apricot and thyme
tart
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