i Lead Recipes

Jambu is a perennial flowering herb that is native to the tropical regions of Brazil. It is also known widely as the toothache plant as the leaves and flowers contain a powerful analgesic agent spilanthol used to numb toothache. Small amounts of the shredded leaves give a piquant peppery flavour to salads. Both its fresh and cooked leaves may be used in dishes, often alongside chilies and garlic to add flavour and vitamins to other foods. It is said to offset the intense heat of chilies and peppers. Cooked leaves lose their strong flavour and are widely used as cooked greens.

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It is believed Angelica originated in northern Europe and was not used until the fifteenth century. It was associated with early Nordic magic as protection against plagues and evil. It was used in many pagan and Christian festivals. All parts of Angelica are used, roots, seeds stems and leaves. The roots and stems contain an essential oil that has a licorice flavour used to flavour Benedictine, Chartreuse and Vermouth. The oil is also used in perfumery. The leafstalks which resemble celery are sometimes used as a vegetable. The seeds are used in biscuits and sweets.

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