Since ancient Roman times, dill has been a symbol of vitality. In the Middle Ages, it was thought to provide protection against witches and was used as an ingredient in many magic potions. In the kitchen, its feathery leaves lend a fresh, sharp flavor to all kinds of foods:
gravlax, cottage cheese, cream cheese, goat cheese, omelets, seafood (especially salmon), cold yogurt soups, potato salads, and all kinds of cucumber dishes (including, of course, pickles).

In Latin, rosemary means “dew of the sea”—appropriate since it is indigenous to the Mediterranean. Rosemary is one of the most aromatic and pungent of all the herbs.

Its needlelike leaves have pronounced lemon-pine flavor that pairs well with roasted lamb, garlic, and olive oil.

Rosemary is also a nice addition to focaccia, tomato sauce, pizza, and pork, but because its flavor is strong, use a light hand.

Sage is native to the northern Mediterranean coast, where it’s used frequently in cooking. Sage’s long, narrow leaves have a distinctively fuzzy texture and musty flavor redolent of eucalyptus, cedar, lemon, and mint.

Italians love it with veal, while the French add it to stuffings, cured meats, sausages, and pork dishes.

Americans, of course, associate it with turkey and dressing. Use it with discretion; it can overwhelm a dish.

Extremely easy to plant, the cherry tomato grows steadily in direct sun. All you have to do is remember to water regularly – and wait.

Cherry tomatoes are handy in salads, but try this recipe recommended by chef, Lea Dam Jensen from O Eatery, Greece:

Cut the tomatoes in 4. On a hot saucerpan put oliveoil, chilies and garlic. When fairly toasted add tomatoes and fry some more.

Add a small amount of water, sugar and salt. Take off heat and stir al dente cooked pasta in it. Top with parmesan – and your week-day guests will smile all the way home.

The crisp c-vitamin filled fruit is highly nutritious.

It comes in red, yellow and green according to ripeness.

With this recipe suggested by chef, Lea Dam Jensen from O Eatery, Greece, you will never go wrong:

Cut the pepper in half, cleanse it and turn it in sugar, salt and oil. Bake till soft.

Use them for salads or as a side dish topped with chopped pine nuts and mustardoil. Bon appetite!

Historically use for medicinal purposes, the Calendula stands low in the flower beds, but don’t mistake it for weekling. Firm in stem with lots of leafs and strong colour it grows steadily and loyally.

The flowers are beautiful in buequets or in salads or as topping on cut out fruit.

Also you could try to glace the leafs – just like violets. Wip egg whites, dip the leafs thoroughly and then dip them in sugar. Leave to dry in a warm spot and store in a cake tin. Use on cakes or desserts. Yummi!

Named after Virgin Mary, the small but very versatile Marigold loves to colour your flowerbed.

Marigold is a part of the extensive Calendula family with a blend of yellow and red colours.

In the Caucasus the petals are dried and constitute the popular spice, Saffron.

The golden-yellow dye from the leaves can be used to colour materials like wool or silk, and finally, the fragrance is used in lotions and perfumes. Quite a little giver, the Marigold!