Ajwain Leaves is a sprawling and somewhat succulent herb with the branchlets rising up, densely hairy, fleshy, and velvety, like most mint family plants. The origin of this herb is unknown - though it is widely cultivated world-wide. The leaves are strongly flavoured and make an excellent addition to stuffings for meat and poultry. Finely chopped, they can also be used to flavour meat dishes, especially beef, lamb and game. Medicinal uses:The leaves have many traditional medicinal uses, especially for the treatment of coughs, sore throats and nasal congestion, but also for a range of other problems such as infections, rheumatism and flatulence.