Chives/Schnittlauch

Culinary use: leaves are used to flavour legumes, sausages, meat dishes, stuffings, and marinades (especially for olive oil), etc.

Culinary use: to flavour different dishes which are digested more easily

Culinary use: to flavour meat dishes, sauces, saltimbocca (an Italian dish of veal and ham), and stuffings for pork and poultry

Culinary use: to flavour soups, vegetable, meat dishes, tomatoes and tomato dishes

Culinary use: leaves used to flavour roasted or grilled meat, marinades, vinegar etc.

(marigold, melissa, sunflower oil as basis). Used after a bath or a shower.