Getting To Know Herb(s)

[gardenmaster]

Getting To Know Herb(s)

Mention herbs, and what springs to mind? Fine cuisine, aromatherapy, holistic healing, medicinal herbs, perfumes, useful plants. Herbs are that, and so much more. This is an instance where there are so many plants that can fall into this category. Nearly every plant family sports a few herbs, if we go by the broadest definition of an herb: Any plant or parts of plants that are useful.

There are many potential articles to be written. In fact I could easily develop a web site just devoted to herbs! Unfortunately, this article will have to be a "teaser". I can only touch briefly on the subject, and I do hope this will inspire you.

Herbs are, as I mentioned, classified as any useful plant or plant parts. Traditionally, herbs are those that we associate with culinary, medicinal, and life-enhancements (perfumes, aromatherapy, home remedies and uses, and beauty products). These are the first medicines of our hunter-gatherer ancestors, and still form the basis for many of today's pharmaceuticals.

Many herbs are rather unassuming in appearance. They are grown for their aromatic or medicinal parts, usually the leaves or flowers. Even though they don't shout out for attention, they do possess a quaint and quiet charm, to which anyone who has grown them will agree. Herbs will "sneak up" on you. I haven't met anyone who hasn't become hooked on herb gardening to some degree once they have planted a few herbs. I know of several people who have become so intrigued by herb gardening that they have turned their full attentions to growing, and in some cases, selling these most useful plants.

Soil fertility, soil type, moisture requirements, and sun exposure all vary when one grows herbs. Some herbs, such as lavender, do better in a gravelly or sandy, rather dry, soil. Others, such as basil, thrive in areas of somewhat higher fertility and moisture, such as when grown in the veggie patch with tomatoes.

Herbs can be tender, half-hardy, or hardy. They can be annual, biennial, or perennial. Most appreciate a site that drains well, so be sure to plant most of them in a spot that does not get boggy. Most do best in full sun, which helps them to develop their essential oils.

Six Herbs For A Starter Herb Garden

Basil: Basil is an herb beloved since ancient times. It is well-known for its culinary use, and without it, Italian cuisine would not be the same. It forms the basis for pesto and pasta dishes. Medicinally, it is used to soothe upset stomachs and sore gums. In folk use, sprigs of basil repel flies. For a soothing facial, rinse your face with a lukewarm infusion of basil. In the bath, add a few sprigs for its calming effect. This herb is also wonderful when added to potpourri. Related to the mints, it is well-behaved by nature, and will not overrun gardens in our climate. This is a tender herb in our southern Great Lakes climate, and is best started indoors at the same time as tomatoes and peppers. Plant them out in pots or in the garden, and plant a few near their first love, tomatoes, in well-drained soil and full sun. Plant the rest where they will not receive an over-abundance of fertilizer, which weakens the volatile oils and flavor. Harvest Basil just as it begins to flower. Sweet basil is the most familiar variety, and grows about two feet tall. There are smaller basils, such as the ruffled purple basil, 'Opal'. In addition, there are other scented varieties to choose from. Pick on a warm, dry day, early in the morning, for peak development of its essential oils. Pick just as the plants are beginning to set flowers. Basil is one herb that is at its best frozen rather than dried. Freeze in ice cubes and pop the ice cubes whole into your casseroles or other dishes.

Oregano: Here is the soul mate of basil. Used extensively in the "Three M's" of cuisine: Mediterranean, Mideastern, and Mexican, oregano is the spice that is used in dishes as diverse as moussaka and pizza. Medicinally, it is used for stomach upset, menstrual flow and discomfort, and infusions for upper respiratory congestion. The active ingredient is thymol, and is found in many over-the-counter decongestant skin rubs and cough medicines. It is also used in direct skin applications for arthritic pain, and for various skin conditions. Related to marjoram, oregano has only become a recent addition to the American gardening scene. Before World War II, marjoram, a sweeter and milder cousin of oregano, was the herb most often used. Oregano grows wild in Greece. The wild, or Greek, variety as well as the Mexican variety are widely grown. Plants started from seed can vary in potency. It is best to choose started plants or cuttings from plants that are known for their potency. How to tell? Break off a sprig from a plant and bruise the leaves. Low growing, it will generally over winter in our zones 5a to 6a area. Grow in full sun with well-drained soil, and do not over fertilize. Harvest in June, cut back, and harvest again in late summer. Dry or freeze in ice cubes.

Thyme: A low to medium growing herb, thyme has many uses in the garden and home. Its use in cooking includes flavoring butters and cheeses, meats, soup, vegetable and fish dishes. Medicinally, its use is nearly identical in application to oregano, and does include thymol as its active ingredient. Common or garden thyme, caraway thyme, and lemon thyme are the varieties most often used in cuisine. The various thymes can grow from barely an inch to about ten inches tall. A European herb in use since ancient times, thyme is well-adapted to and generally perennial in our region, although can suffer winter damage in more severe years. Various varieties are used as landscaping plants, and the smallest members of the thyme family include some of the most diminutive herbs available for use as ground covers. Infusions added to baths are soothing for mind and body. Added to potpourri, thyme imparts a green, fresh scent. Thrown on a fire on the barbecue or in the fireplace, and thyme will release its powerful and pleasing fragrance. It is one of the oldest air fresheners known, and was used as a fumigator in days gone by. Grown in sandy or gravelly soils, thyme thrives. Give it the best drained site that you have, in the sunniest spot in your garden. Grow it lean and dry, meaning do not fertilize or water! Thyme will creep and slowly spread, but is easily contained. It is very ornamental, and can be used as an edger or groundcover. Thyme sports pinkish-purple to white flowers, depending upon cultivar or variety grown. Bees love thyme, and is a good attractor plant for these beneficial insects. Harvest thyme before or after bloom, but stop harvesting by early August to prevent winter damage. Harvest early on a warm, dry day. Thyme can be dried or frozen in ice cubes.

Mint: Beloved by all and feared by gardeners everywhere, mint is one of those herbs that is popular in its many forms and flavors. One of the most used herbs for flavorings, mint adds a refreshing touch to beverages, candies, vegetable dishes, and is famous for use in mint jelly, particularly when paired with lamb. Mint will help deter aphids on roses. Medicinally, used as an aid to digestion, for treating colds and congestion, and the essential oils help to soothe aching muscles. Mint has also been used since ancient times as a breath freshener and deodorizer for body and home. Mint is wonderful in potpourri or infused and strained for use in bathwater for an invigorating, yet soothing bath experience. Pennyroyal, a member of the mint family, is used as an ant deterrent, and should not be ingested. Be especially aware to avoid ingesting pennyroyal if you are pregnant or if you have kidney problems! Hardy in our region, mint thrives in moist, rich soil, in full sun to semi-shade. Mint can range from several inches to two feet tall, depending upon the variety. Mint thrives so well, it will spread by runners if not contained, especially if in rich, moist soil. Be forewarned, and confine it and never let your eyes off it! Drainage tiles or two gallon buckets, holes punched in the bottoms and sunk into the ground, will help to contain mints and will allow you to plant mints in their own rich soil blend amongst the "dry soil" herbs. Be sure to keep the top two inches of rim exposed, without soil in that two inches, to keep mint from jumping its container. Mints can also be grown in containers and make a great patio plant. Harvest and dry or freeze in ice cubes just as the plants are beginning to flower.

Lavender: Famous for its aromatic flower heads, lavender is a lovely addition to the herb garden. Purple, pink and white varieties abound. Lavender offers a clean, sharply herbal fragrance, and is renowned for its use in potpourri, perfumes, and as addition to soaps and in bath water. Lavender lends itself as a natural air freshener, and a few sprigs infused in water will add a lovely fragrance throughout the home. Medicinally, lavender was used in times long past as a disinfectant, to soothe rashes and burns, and as a deterrent for dandruff. Its sedative effects are said to offset the insomnia, by infusion or inhalation. Lavender is not used extensively in cuisine, although it is often listed as one of the Herbs de Provence. It is slowly coming back into culinary use. Added to salads, ice creams, jellies, and custards or puddings, lavender adds a pungent yet pleasant taste to foods. Lavender loves dry soil, but does require moderate fertility. Add bone meal or manure thoroughly to the planting site, and for easiest use, start with transplants. Once established, harvest the open flower wands and dry. Prune lavender by a third in early spring, do not prune after flowering! Mulch lavender with one to two inches of sand. Not all lavenders are hardy in our region. Hidcote, Munstead, and Jean Davis are good choices, and average from eighteen to twenty-four inches tall. Space them for good air circulation, and give them full sun.

Sage: What would Thanksgiving be without the rich aroma of sage dressing?! Sage is a wonderful herb for culinary use, one of the most popular of herbs. Used to flavor meats, especially pork, and to add a bit to vegetables for a hint of flavor. Sage is wonderful for attracting bees. Medicinally, sage has many uses. As a gargle for sore throat, to help stop milk production in nursing women during weaning, and for soothing rashes and taking the bite out of stings. Sage is used cosmetically to darken graying hair. Used in fragrant wreaths and potpourri, sage as a subtle aroma to the air. There are many varieties of sage, but the two most popular varieties are salvia officianalis, or garden sage, and pineapple sage. Garden sage, which can vary from under a foot for dwarf varieties to three feet in height, is fully hardy in our region, and must be grown in soil of fair fertility and good drainage. Pineapple sage is an annual, but can reach up to four feet in a good growing season. While garden sage displays purple flowers, pineapple sage had more reddish blooms. Harvest before bloom time, on a warm, dry day, and dry or freeze for use.

Herbs are the most useful of plants. Since ancient times, humans depended upon them for sources of flavorings and medicines, and they are still important in our daily lives today. Plant an herb garden, sprinkle them about in your gardens, or grow a few in pots for an instant herb garden around your deck or patio! Any way you choose, make plans to get to know herb(s) soon!

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