Aconite Aconitum napellus	Culinary Uses - No culinary uses. All parts are poisonous and there is no known antidote. Medicinal Uses - Aconite derived the name Wolfbane in ancient times as arrows tipped with the juice of the plant were used to kill wolves. Bait was also set out and poisoned with aconite for the same purpose. (Aconitum lycotonum was most probably the variety used). Aconite was administered to old or infirm men who were of no further use to the state. Aconite was also used in conjunction with belladonnato make a 'flying' ointment. No doubt the physical symptoms associated with such treatment gave fact to the fiction - psychologically at least. Under the restrictions of the 1968 Medicines Act, aconite in lotion form must not exceed 1.3 parts of aconite to 100 parts of lotion. To be effective, the therapeutic dose is so close to the toxic level that it should never be used internally and external application should never be done over broken skin. Even application to Unbroken skin can be toxic (and potentially fatal) due to absorption through the skin. Used in homeopathy for illnesses of intense onset (i.e. fever, cold, earache) .
Agrimony Agrimonia euphatoria	Culinary Uses - Agrimony is one of the plants from the dried leaves of which in some country districts is brewed what is called 'a spring drink,' or 'diet drink,' a compound made by the infusion of several herbs and drunk in spring time as a purifier of the blood. In France, where herbal teas or tisanes are more employed than here, it is stated that Agrimony tea, for its fragrancy, as well as for its virtues, is often drunk as a beverage at table. Medicinal Uses - Agrimony has had a great reputation for curing jaundice and other liver complaints. It gives tone to the system and promotes assimilation of food. Agrimony is also considered a very useful agent in skin eruptions and diseases of the blood, pimples, blotches, etc. A strong decoction of the root and leaves, sweetened with honey or sugar, has been taken successfully to cure scrofulous sores, being administered two or three times a day, in doses of a wineglassful, persistently for several months. The same decoction is also often employed in rural districts as an application to ulcers.
Alexanders Smyrnium olusatrum	Culinary Uses - The young leaves and shoots can be eaten raw in salads or cooked in soups, stews etc. The plant comes into growth in the autumn and the leaves are often available throughout the winter, they can be found growing in coastel areas (our photo was taken at Selsey Bill in West Sussex). They have a rather strong celery-like flavour and are often blanched before use. The dried spicy seeds can be used as a pepper substitute. The root can be cooked by boiling and can then be used in soups, its flavour is somewhat like celery. The root is said to be more tender if it has been kept in a cool place all winter. Medicinal Uses - The whole plant is bitter and digestive. It has been used in the past in the treatment of asthma, menstrual problems and wounds, but these days is considered have no use as a medicinal plant.
Angelica Angelica archangelica	Culinary Uses - The leaves are eaten raw or cooked and have a liquorice-like flavour. They can be added to salads or used to sweeten fruit. The stems have been candied and used as decoration for cakes and trifles for quite a long time. The seeds and roots have been used to flavour liquers and gin and are still used for this purpose today. If you add a few leaves to the pan when stewing rhubarb or gooseberries they can help to reduce the tartness of the fruit. Medicinal Uses - Angelica is useful to add in remedies for afflictions of the respiratory system. It is often used to stimulate the circulation in the pelvic region and to stimulate suppressed menstruation. Paracelcus heralded it as a medicine that could cure all ailments. Angelica tea has been used to help stimulate the appetite and calm digestive disorders and can also help to relieve flatulence.
Apple Malus domestica	Culinary Uses - Fruit - raw, cooked or dried for later use. Apples are one of the most common and widely grown fruits in the world, there are a large number of named varieties that differ in flavour from sour to sweet and textures from dry and mealy to crisp and juicy. There is also a wide range in the seasons of ripening with the first fruits being ready in late July whilst other cultivars are not picked until late autumn and will store for 12 months or sometimes more. The fruit of some cultivars is rich in pectin and can be used in helping other fruits to set when making jams and jellies. There are a wide variety of sweet and savoury dishes made using apples, they can also be used to make drinks such as wine, cider and cordial. Medicinal Uses - Apples are used to treat constipation. The pectin in fresh apples can help to lower cholesterol levels, an aid in treating heart disease. Crushed apple leaves can be rubbed on a fresh wound to prevent infection. A ripe raw apple is one of the easiest foods for the stomach to deal with, the whole process of digestion taking about 85 minutes.

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