Following on from our introductory blog into our latest short series covering herbal and medicinal plants, in part 2 we take a look at some more examples of useful plants. But just how good are they?
More Herbal and Medicinal Plants
Chicory
Chicory is a perennial herbaceous plant of the dandelion family. Its beautiful flowers are usually bright blue, but on rare occasions can be found with wither white or pink flowers. The wild plant has been used for a number of different purposes for many years, including cultivation for salad leaves or its roots, which are baked, ground and used as a coffee substitute and additive. It is also grown as a forage crop for livestock. Chicory has become widely naturalised and can now be found on a number of continents across the world, including Europe, North America, Asia and Australia.
It is generally divided into three types:
- Radicchio – has variegated red or red/green leaves and has a bitter and spicy taste, which mellows when grilled or roasted. The striking appearance also makes it a perfect addition to add colour and zest to salads.
- Sugarloaf – looks much like cos lettuce, with tightly packed leaves.
- Belgian endive – has a small head of cream-coloured leaved, bitter leaves. It is typically grown indoors or underground, where the absence of sunlight means that the leaves can be prevented from turning green and opening up.
Traditionally, chicory was used as a folk medicine in Germany to treat everyday ailments. Books have recorded its use as a tonic and treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises. More recently, Cancer Research UK has commented on the use of plants in treatments, highlighting: “there is no scientific evidence to prove that flower remedies can control, cure or prevent any type of disease, including cancer.”
Chive
Commonly used as a herb, chives are a well-known member of the Allium (onion) family. The plants’ flavour has made it popular for culinary uses, with the scapes (stalks) and the unopened, immature flower buds being diced and used as ingredients in various dishes. However, another use of chives that you may not be aware of is that they have insect-repelling properties that can be used in gardens to control pests.
In terms of medicinal properties, chives are used in similar ways to garlic. Although limited, their uses are thought to have a beneficial effect on the circulatory system. They also have stimulant, diuretic and antiseptic properties.
Coriander
Coriander is another common herb that is traditionally used in cooking. It is known as Chinese parsley and is from the Apiaceae family. All parts of the plant are edible, but the leaves and seeds are more commonly used as ingredients. South Asian, Chinese, Indian, Thai, Mexican and Russian dishes all use coriander as flavouring or garnish in a range of dishes. As heat diminishes their flavour, coriander leaves are often used raw or added to a dish immediately before serving.
Common Mallow
Back in the 19th century, common mallow was boiled and eaten as a vegetable across several parts of Europe. The flowers were even spread on doorways and woven into garlands to celebrate May Day.
Malva Sylvastris, one of the species of the mallow genus, has been used medicinally since ancient times. It is still used in modern phytotherapy (the study of the use of extracts as medicines or health-promoting agents) today.
The species has long been used as a natural yellow dye, and more recently, cream or even green dyes can be obtained from the plant and its seeds.
Stay tuned next week for part 3!