Page 19 - Baking Europe Journal - Winter 2022

INGREDIENTS
MEDICINAL HERBS 19

Sweet cicely (Myrrhis odorata). A wild herb of Marigold (Calendula offi cinalis) is one of the pot-herbs
Northern Britain formerly boiled as a vegetable, with whose fl owers were once regularly put into soups and
leaves that taste somewhat of aniseed, it is hardly used stews, adding a splash of bright orange. It is well known
by herbalists today, but is very safe and its aromatic to have wound healing eff ects and might be used
qualities improve the stomach and digestion and help internally as a gut tissue healer. 3-12g a day is the
coughs. recommended dose.

Contact detail
Dr Graeme Tobyn, PhD
T: +44 (0) 1772 893788
E: gwtobyn@uclan.ac.uk

References
1 Rastogi, Subha; Mohan Pandey, Madan; Kumar Singh
Rawat, Ajay. (2017). Spices: Therapeutic Potential in
Cardiovascular Health. Current Pharmaceutical
Design, 23(7), 989-998.
2 www.herbalreality.com.
3 John La Puma (2020). Culinary medicine and nature:
Nettle (Urtica dioica) is a classic country vegetable in foods that work together. Culinary Medicine, 14(2),
the UK, a good source of iron and other nutrients. 143-146
Having an earthy, grassy taste, it is good for 4 Sarah Barber (12 Feb 2014). Regulation of Herbal
convalescence from illness, and has a diuretic eff ect Medicines. House of Commons Library.
benefi cial to arthritis and other complaints. Dose: 6-12g 5 Christina Stapley (2000). Herbwise Naturally.
a day of the dried leaves. Heartease Books; Lemon Balm leaf, American Herbal
Pharmacopoeia and Therapeutic Compendium (2022).

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