The Carrot Family (Apiaceae) are a large and important plant family, containing some very familiar edibles – carrot, parsnip, celery, parsley, fennel – as well as some highly poisonous wild relatives – Hemlock and Hemlock Water-dropwort. They characteristically have divided leaves and flowers arranged in umbels (multiple tiny flowers on individual rays arranged into umbrella-like clumps) and have a long history of medicinal and culinary use, usually as warming digestive stimulants.

Chervil

Chervil (Anthriscus cerefolium) looks similar to coriander, with less rounded leaves and a straggly growth habit. It requires dappled shade in summer, full sun in winter. It produces small umbels of white flowers and the leaves and seeds taste like “Parsley with a hint of aniseed”. The leaves are rich in Vitamin C, iron, carotene and magnesium. As a tea they stimulate digestion and alleviate circulation issues, liver complaints and chronic catarrh. The leaves have traditionally been used as a warm poultice on aching joints or to dry up breast milk. A hardy annual, you can pick leaves through the winter months. It is used abundantly in French cooking as one of the “fines herbes”, use in salads, soups, sauces, stews and egg dishes. Add at the end of cooking to avoid flavour loss.

Parsley

Parsley (Petroselinum crispum) is the classic herb garnish and often the most nutrient rich item on your plate, being one of the best sources of Vitamin C as well as being rich in iron and other minerals! It comes in both curled and flat-leaved variants and the leaves are used in salads, salsa verde, or chopped into omelettes aux fines herbes. Parsley is a strong diuretic, useful in treating urinary tract infections and reducing fluid retention. It dries up mothers milk and regulates menstruation. It is an excellent digestive bitter and antimicrobial. Chewing the fresh leaves is the traditional antidote to garlic breath. Avoid using high doses, don’t use the seeds and avoid entirely in early pregnancy.

Omelettes aux Fines Herbes

Finely chop together 1 sprig parsley, 1 sprig chervil, a few chives and 1-2 leaves of French tarragon. Add to omelettes or scrambled eggs.

Coriander

Coriander (Coriandrum sativum) is a tender annual without which many curries, salsas and garnishes would be incomplete! A native of Central Asia and mentioned in the Old Testament, coriander was introduced in to Northern Europe by the Romans as a rub for meat. Both the leaves and seeds are used, they have very different flavours, the seeds being warmly aromatic and the leaves having an earthy pungency. The seeds are used regularly in curry powders and garam masalas, while the leaf is a garnish, salad ingredient and part of guacamole and sauces. Both seeds and leaves relax and improve digestion, aiding the secretion of gastric juices and preventing griping.

Dill

Dill (Anethum graveolens) is a lovely blue-green annual herb with many tiny yellow flowers. The feathery, spicy leaves are used in pickles and Scandinavian foods, while the seeds are most famously used in Gripe Water to help colicky babies, as well as nausea and hiccups. The leaves are less pungent than the seeds; both improve appetite and digestion. Chewing the seeds freshens the breath.