The leaves are highly aromatic with a distinct aniseed scent.
The flowers can be used in salads, leaves and flowers are used fresh or dried as tea, can be used to make cordial (and is a traditional ingredient used in absinthe). Fresh or dried leaves can be used as bath infusion.
Hemerocallis have various uses as food and medicine (not to be confused with true Lilies which are very toxic!).
Full sun to part shade.
Aromatic foliage can be used to flavour food and adds a distinctive flavour to soups, stews and salads.
From midsummer to early autumn it produces very pretty deep blue flowerspikes, which help attract beneficial insects into the garden.
Orris is the root of the iris used in gin making, the root is taken specifically from the Iris pallida and Iris germanica plants.
A lot of work goes into harvesting orris; after three to four years of growth, the roots are dug up and left to dry for many years, before being ground to powder. Typically, orris root used in Gin has been dried for five years or more.
Dried orris root take on a hugely floral, sweet smell that is most often compared to (Parma) violets.
Juniper communis is used to make gin in the UK. The cones of the juniper bush (often referred to as “juniper berries”) are required by legal statute, to be present and perceptible, in order for a spirit to be called gin. Juniper is in 100% of spirits that are designated as gins.
Common juniper provides dense cover for nesting birds such as the goldcrest and firecrest and, in northern upland areas, the black grouse. It is the food plant for caterpillars of many species of moth, including the juniper carpet moth, juniper pug and chestnut-coloured carpet, and a number of birds eat the berries, including the fieldfare, song thrush, mistle thrush and the ring ouzel.
Attracts butterflies & bees
Scented flowers and foliage.
Flowers are used in many food (cakes, biscuits and also as a savoury herb rub for meat dishes) and drink (lemonade and cocktails) recipes.
Most lupins are of the ‘bitter’ type that have a high concentration of a toxic alkaloid called ‘lupanine’. The symptoms of poisoning are numerous including dilated pupils, dizziness and confusion. To prepare these lupins, it is necessary to boil and soak the lupin seeds before cooking to leach out the toxins. Research has shown that it is essential to soak them for 5 days, otherwise there is the danger that significant quantities of the alkaloid will remain. It wasn’t until the 1920s that low-alkaloid ‘sweet’ varieties, that did not need to be treated before cooking, became available.
Lupins are a high-protein crop that grows well in the UK; the beautiful flowers are followed by large pods full of nutritious seed like a flattened bean.
*CAUTION: People who are allergic to peanuts can also react to eating lupin seed
Spring blossom. Fruit and good autumn colour to leaves. Attracts pollinators.
Crab apples have a really high pectin content, great for jams and jellies. Crab apple liqueur.
The leaves are food for the caterpillars of many moths, including the eyed hawk-moth, green pug, Chinese character and pale tussock. The flowers provide an important source of early pollen and nectar for insects, particularly bees, and the fruit is eaten by birds, including blackbirds, thrushes and crows. Mammals, including mice, voles, foxes and badgers also eat crab apple fruit.
Attracts a wide range of pollinators (bees, ladybirds, hummingbirds etc)
Herbaceous perennial forming a clump of erect stems bearing aromatic, lance-shaped or ovate leaves and showy 2-lipped red or pink flowers. Edible uses include tea, jellies and flowers in salads.
Full sun to part shade.
Large, divided leaves and showy large bowl- shaped flowers, usually in early summer.
*Toxic if ingested.
Rose petals can be used in drinks, fruit dishes, jams, and jellies for the delicate fragrance.
Repeat flowering. Peachy pink buds open to beautiful, white, chalice-shaped blooms, with a pinkish hue. The incurved petals create an arresting interplay of light and shadow. The strong Old Rose fragrance has hints of almond blossom, cucumber and lemon zest. It forms a most attractive neat, rounded, bushy shrub. Named after the tragic heroine of Shakespeare’s Othello. David Austin, 2015.
Rose petals can be used in drinks, fruit dishes, jams, and jellies for the delicate fragrance. A short, vigorous climber bearing large, saucer- like blooms, each packed with over one hundred frilly petals. They are a pure soft pink, paling to blush towards the edges, and are complemented by plentiful greyish-green foliage. There is a medium-strong myrrh scent. Named to commemorate the 900th anniversary of the consecration of Winchester Cathedral. David Austin, 1993.
Full sun to part shade.
Attracts bees and other pollinators.
Salvia officinalis is the edible culinary grown sage plant. Sage is used in stuffing, sausages and with roasts.