When you are more confident in making your own Botanical Blends, one of the things you can do is incorporate herbs into your blend. There are two ways to do this: you can use them fresh, but dried is often more flavoursome. That said, nothing beats the aroma of freshly milled basil in a pizza base.
There is also something absolutely delightful about milling a fresh bay leaf in with your grain. It’s one of my favourite things, and there are many herbs that lend themselves well to doing this. Some cross over with the edible flowers and spices list. The trick is to use a small amount and increase it slowly to taste – I suggest 2–3g dried herbs is enough to begin with, and about double that for fresh. If using fresh, I tear up my herbs before milling to make sure they don’t block the mill.
Edible Herbs
- Anise
- Angelica
- Basil
- Bay leaves
- Bergamot
- Borage flowers
- Calamint
- Caraway
- Chamomile
- Chicory
- Chervil
- Chives
- Cicely
- Coriander
- Dill
- Fennel
- Fenugreek
- French tarragon
- Garlic chives
- Hibiscus
- Horehound
- Lavender
- Lemongrass
- Lemon balm
- Lemon verbena
- Liquorice
- Lovage
- Mint
- Myrtle
- Oregano
- Parsley
- Peppermint
- Rosemary
- Sage
- Sorrel
- Spearmint
- Stevia (although this is an acquired taste!)
- Sweet marjoram
- Thyme
- Winter savory
