Tansy | Tarragon | Thistle | Thyme | Trefoil | Turmeric

Tansy (Tanacetum vulgare) 30-150 cm (1-5 ft).
Golden-yellow flowers in flattened clusters, smooth dark green leaves divided into segments and toothed. Purplish-brown stem. Cultivated but also found growing wild.
Can be poisonous even when applied externally,
American Indians used in the form of tea to induce abortion.

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Tarragon (Artemisia dracunculus). French variety grows to 1 m (40 ins).
Russian variety grows up to 150 cm (5 ft) is tougher but is not so flavoursome. Greyish wooly flowers in clusters, graceful dark green leaves widely spaced on stem.
Cultivated best on well-drained land.
Culinary use chopped in salad dressings, sprinkled over salads, in sauces and main dishes.

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Thistle (Cirsium palustre) (Marsh Thistle).
Up to 150 cm (5 ft). The common tall thistle found in fields and
woods and on wet ground, with the familiar purple flower and thorny leaves and stalks.
Culinary use of young shoots with prickles and tough skin removed in salads or boiled.

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Thyme (Thymus vulgaris) (Common Thyme) Lemon Thyme (Thymus citriodorus).
There are other species, but these are the two main ones, both are low bushes 10-30 cm (4-12 ins) with pale mauve flowers. Small leaves, but lemon variety has broader leaves and an unmistakable lemon scent.
Can easily be grown in a well-drained sunny position, suitable for rock-gardens.
Culinary use of warm clove-like flavour on wide variety of dishes. If used too liberally may overcome the taste of other herbs.
Medicinal use of tea for coughs and colds. The oil has antiseptic qualities. Over use may have poisoning effects.

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Trefoil see Bird's Foot Trefoil.

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Turmeric (Curcuma longa).
Comes from the dried root of a plant in the ginger family coming from the tropics.
Culinary use of ground nut with care, has a bitter, gingery taste.
Main use in small quantities to give colour to foods such as mustards and curries.

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