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Herb Uses
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Insect repellent. Add to bread, pasta and vegetables difficult to digest, onions and cabbage. |
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Stewing herb. Repels flies. Stimulates vegetables. Use in tomato dishes, salads and meat. Chop into cream. |
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Beans, lettuce, cabbage and onions. Harvest young plants, eat leaves. |
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Strawberries & tomatoes. Seeds itself. Sweetens the fruit. |
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Plant with carrots, cucumber, beetroot, potatoes and strawberries. Corrects nitrogen in the soil. |
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Excellent with mealies, don't plant near wheat. |
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Plant with dill, chamomile, celery, sage, rosemary, onions, beetroot and potatoes. |
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Eat raw in salads. Petals give colour to soups, gravies, stews, casseroles, butter cream and omelettes. |
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Increases growth in other plants. Ideal with mint, onions, cabbage & wheat. Flowers ideal for green salad and herb tea. Has insect repellent qualities. |
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Excellent with basil and marjoram. |
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Sometimes sown with dill, coriander and mustard. Best with peas. Good with radishes, spinach & lettuce. Loosens the soil. Use seeds in breads, pork dishes. |
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Excellent with garlic, potatoes. Edible flower. |
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Excellent with tomatoes, onions, sage & rosemary. |
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Benefits leeks, tomatoes, beans. Repels cabbage fly. Plant close to marigolds to deter aphids attack on celery. |
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roses, peas, beans and cabbages. Use in salads, sauces and mayonnaise. Excellent in cheese and eggs. |
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Excellent with dill & anise. |
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Excellent with wheats, oats and brinjals. |
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stir fries, quiches and dips. |
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Good with mealies, chamomile, chives & marigolds. |
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Ideal in butter. Colourful in salads. |
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