Herb Garden Plants

Archive for the ‘aromatic’ Category

Herb Garden Plants – Lemon Verbena
Aloysia triphylla (Lippia citriodora) Verbenaceae

Appearance:
One of the lesser known but truly essential herb garden plants, lemon verbena commonly grows to about 1.5 to 2m tall with a wide spread. Our 30 year old lemon verbena now dwarfs the house and needs frequent trimming. The pale green leaves make a lovely showing and afford shade to smaller plants. Standing close to the plant will immediately reveal the origin of its name.

History:
Prized for centuries due to the pungent lemon like fragrance exuded by its leaves, lemon verbena is amongst the most fragrant of herb garden plants; it was brought from South America by the Spanish around the seventeenth century. Lemon verbena was given its name for its aroma, and it is a name that has persisted. One wonders if the citizens of South America call our lemon something like “verbena fruit” in return.

• Usage – everyday:
• Originally imported mainly for its oil, lemon verbena is prized for several other virtues:
• An aromatic addition to finger bowl water.
• The dried leaves retain their scent for a very long time and can be used in potpourri.
• Branches and fresh leaves of these herb garden plants can be put into airing cupboards and wardrobes to keep clothes and linen freshly aromatic.
• Crush lemon verbena leaves in almond oil makes an oil used for aromatherapy massage.
• Blending with other fragrant oils for handmade cosmetics.
• Add to bath water in a sachet for an aromatherapy experience.
• Hang branches in saunas to permeate the wood paneling with a wonderful fragrance.
• The leaves may be finely chopped for use in hot drinks, cakes, puddings and jellies.
• Chopped leaves work marvelously well sprinkled on fish while cooking; or add a small sprig to give bland foods like oatmeal and rice a lift.
• Lemon verbena shrubs attract butterflies to the garden and they often grown as herb garden plants for this purpose alone.

Usage – medicinal:
Leaves can be infused to make a gentle sedative tea to soothe chest and nose congestion, indigestion, flatulence, stomach cramps and nausea. Use about 10 leaves to a cup of boiling water, sweeten with honey and drink after meals.

Cultivation:
Lemon verbena loves sunshine as well as a bit of shelter. (A sunny corner is ideal.) These semi-hardy herb garden plants are grown mostly in greenhouses or indoors in colder climates. Protect outside plants with a light covering in regions susceptible to frost.

Ideal soil is sandy, tending to alkalinity and having good drainage. Lemon verbena thrives in poor soil.

To propagate, take summer cuttings with a small heel and trim off all but the topmost leaves; place these firmly into a moist sandy growing medium. Keep in a cool shaded place and keep soil slightly damp. Plant out into hessian or plastic bags when rooting has taken place and allow to grow until well established but not bursting at the seams. Plant out to between 1 and 2m. Regular pruning will encourage growth and produce a healthier plant.

Harvesting:
One of the least demanding herb garden plants, you can harvest lemon verbena leaves at will. Branches are a bit brittle and will benefit from trimming back to prevent breaking in high winds or from sheer weight.

Hyssopus officinalis (Labiatae)

Appearance
Popular both as sectional edging or container inmates, hyssop is an attractive, if attenuated, sweet scented evergreen. It sports minute leaves and has little lilac-blue blossoms which give a fine show from the middle of summer onwards.

History
I read recently that William Turner was cognisant of hyssop. He authored the first ever English-language book on English plants. This was circa 1558 and I quote “the brethe or vapour of Hisop driveth away the Winde that is in the ears, if they be holden over it”.

A native of the warmer parts of Europe and the Mediterranean rim, hyssop is mentioned in the bible. These popular herb garden plants started their eastern migration in the 11th century and were established in Britain around the 14th century as popular herbs. Thereafter they were taken to the New World by settlers.

Memorably aromatic, they were very important medieval herb garden plants grown for their function as one of the standard strewing herbs. Notably, oil of hyssop was used in the Chartreuse blends and was certainly as highly regarded and in demand as the better known oil of lavender.

Usage
The volatile oils extant in hyssop were well known to the American colonists as a specific remedy for catarrh and rheumatism as well as being an antiseptic. Hyssop flowers make a tea used for easing of catarrh, another delivery medium being by way of crushing and introducing into a herb-based pipe tobacco.

Apart from the traditional usage as strewing herbs through its aromatic virtues, hyssop is popular in potpourri recipes, adding a distinctive almost incense-like tinge to a potpourri. Hyssop was one of the most important herb garden plants for the earlier settlers, who were sometimes cut off from their peers and medical attention for long periods.

Cultivation
Grow hyssop through spring cuttings or seeding. After sprouting roots, plant cuttings in a peat mixture somewhere shady enough to stay moist. Deceptively hardy plants, they will nevertheless benefit from a well drained soil in their beds, window boxes or containers. These are herb garden plants that benefit from apicular pruning in autumn to bush out better in summer.

Rosmarinus officinalis (Labiatae)

Appearance:

These almost universally well loved herb garden plants have lush evergreen foliage, which releases the rosemary fragrance by gentle brushing. Its wonderful purple/blue flowers bloom early in mild climes and the display continues to early summer. It grows into a bushy 1.5m (5ft) plant if healthy and well situated.

Usage Medical:

• Rosemary was burned inside rooms as an air freshener
• Included in body cosmetics for its deodorant properties
• Mixed in tobacco to produce a fragrant aroma
• Grown as herb garden plants for inclusion in pot pourris
• Used as an infusion or tea for internal discombobulations
• An antiseptic and embrocation for wounds

Usage Culinary:

Many old style cooks used to aver that “The flavour is pronounced, exercise restraint when using in a dish.” Fortunately that is just an opinion, as there is nothing better than roast lamb slathered in rosemary. It is probably best with lamb, but there is no dish that cannot be improved with a bit of rosemary; all you need is to adjust quantities to the dish. Red meat, game and pork will use more than poultry or egg dishes. Try it and decide for yourself.

History:

Rosemary is reputed to be for remembrance and was stuck in the knapsack of many a deepwater sailor. Culpeper propounded almost a score of benefits and virtues and uses and declared ‘The Flowers and Conserve made of them are singular good comfort to the Heart’. Obviously another fan .

Cultivation:

Take cuttings of non-flowering woody shoots or layer established shoots in summer. Likes well drained soil, sun and shelter but will grow well even in harsh conditions. In very cold areas rosemary will do well in pots able to be moved into shelter. Rosemary seems to do well in 7 year cycles, after which it welcomes replanting elsewhere.

Harvesting:

The robustness of these herb garden plants allows frequent pruning for shaping and harvesting. Mild areas can enjoy year round harvesting.

Mentha species (Labiatae)

Appearance: Numerous mint species are grown almost everywhere. Wild or cultivated forms all bear various local names. Their tendency to hybridise plus the fact that parochial names and appearance vary according to climate and location leads to some confusion in identification or collation of species information. Scientific analysis of essential oils has largely cleared up the identification and inter-relationship of these popular herbs, but local names both abound and persist. At one stage I grew a dozen different species of various appearance until sanity prevailed.

Spearmint or garden mint enjoys wide usage – it’s narrow pointed leaves, reach 30-90 cms (1-3 ft tall). If left to flower in midsummer, purple spikes appear well above the leaves. Apple mint has large, round, soft leaves and pink spikes growing up to 1 m (3 ft) high. The cream and green variegated form with leaves bordered and overlaid with cream is usually called pineapple mint; a good decorative garden plant retaining its attractive foliage throughout the summer. Ginger mint or scotch mint is another attractively leaved plant, particularly in the variegated form with golden variegation of the pointed leaves and its crisp even appearance and height makes a great herb border.

Usage: Most mints can be used for culinary purposes – one of the biggest – Bowles’s mint – has a reputation as a gourmet’s mint. It is a vigorous grower, easily attaining 1.5 m (5 ft), it’s broad leaves are covered with light coloured down. Peppermint is  widely used in culinary and medical applications; there are two varieties (Black and white) which grow to about 1 m (3% ft), the former with black/purple stems – both produce a sharp crisp oil. In the kitchen peppermint can be used to flavour fruit cups, sweets and puddings. tea is made from fresh or dried leaves.

A range of fragrance is provided by the same oil; the small chemical variations between one species and another are affected by season, soil and weather. Mint may be variously described as peppery, lemon flavoured or ginger flavoured.

History: Spearmint, the classic ingredient in Mint Juleps, was recorded as growing in Plymouth, Mass. in the early 1600’s by Elder William Brewster. It appears in Josselyn’s seed list but is absent from the Winthrop seed order placed in 1631. It was available locally and did not need to be imported.

Cultivation: All mints are vigorous growers given the right growing conditions. Most can be picked year round except in areas experiencing heavy frost or snow.

Mint is propagated by planting pieces of the rooted stem — about 5 cms (2 ins) deep in moist loamy soil, at almost any time during the growing season. Apple mint, sometimes called dryland mint in America, will tolerate less moist soil but all mints like sunlight. The plants need to be confined to their allotted space by enclosing their growing space with bricks, tiles  or  thick plastic strips.

Container growing requires regular watering unless the containers are sunk into the ground. All mints can be grown indoors but have a tendency to becoming leggy when grown like this. The exception is apple mint which can be a very attractive container plant.

A mint bed should be remade and relocated every three or four years to prevent mint rust disease.

Crowns of mint plants can be boxed or potted up in winter and taken to a warm greenhouse to force strong fresh shoots within three to four weeks.

Melissa officinalis (Labiatae)

Appearance: Grows into a dense round bush around 60-90 Cm’s (2-3 ft) tall and broad. Temperate regions increase growth sizes by about 20 percent. Leaves may be variegated with distinct yellow patterns. There are several types of these herb garden plants.

Usage: Lemon balm dries well and all types are used in potpourri recipes. Use lemon balm as a substitute for lemon juice in jam-making. Dried and crushed, leaves may be added into stuffing for meat and poultry.Flower tips and fresh leaves are floated on punches, wine and fruity cups.

History: Lemon balm as herb garden plants were primarily grown for their aromatic lemon-scented leaves. The clean pervasive fragrance led to cultivation for use a popular strewing herb. Balm was a principal ingredient of eau descarmes – a distillation invented by Carmelite monks as the forerunner of eau de cologne – in seventeenth—century Paris.

Cultivation: Seed is slow to germinate but quite easy to grow. The very fine seeds barely require covering. Impatient growers can take cuttings from established herb garden plants in late spring; plant these when established in warm areas or wait until the following spring.

Moist soil and good sun promotes lemon balm’s essential oil eradicating the slightly musty nuances that dry seasons or light, dry soils produce. It is particularly healthy, both in appearance and aromatic qualities, in well set up containers. Always remember to cut back close to the soil level in the autumn (fall) to ensure fresh growth and good fragrance later.

Lemon balm likes temperate regions without excessive humidity and thrives after a cold winter.

Foeniculum vulgare (Umbelliferae)

Appearance: These tall graceful herb garden plants have fine foliage which can be used fresh throughout summer. The thick and shiny primary stem reaches about 1.5 m (5 ft) with featherlike soft fine foliage topped by delicate yellow flowers blooming in midsummer.

Usage: Fennel is a popular and very traditional seasoning for fatty meats. In small quantities it may be used as an addition to lamb or poultry. It greatly enhances the taste of fish, particularly oily fish. Seed is used in bread dough. Use steeped in oil or yoghurt to make a salad or vegetable dressing. Fennel bulbs are delicious.

History: These herb garden plants have been grown and used in northern Europe and the mediterranean region since Roman times. Fennel was tranported to the New World as a digestive remedy by settlers. (Seeds) Fennel seeds provide an anise—flavoured condiment stifles appetite and were used in Europe during religous fasting. Puritan communities in the USA took seeds of fennel and dill into church to chew during long services. Hence the expression “meeting seeds”. ln the Middle Ages it was placed into keyholes to stop the migration of evil spirits. The Romans employed fennel as a specific for various and regarded it as an agent of power and safe travelling.

Cultivation: Fennel is a tall plant suitable for the back of the herb border. Seed should be sown in late spring. To maintain Sow a few seeds in succession with about a 10-day interval between sowings. Cultivate as an annual if desired, but the established roots produce hardy plants that easily survive winter. Divide established roots from established herb garden plants in the fall (autumn) after seed has been harvested.

Harvesting: Fennel is sap rich and does not dry easily. Collect seed heads immediately you observe a color change. Hang them up in a dry, well ventilated environment out of the sun. Place a large tray or towel/paper/cloth underneath to collect the seeds easily.

Coriandrum sativum (Umbelliferae)

Appearance: The entire plant makes a decorative addition to the herb border – it may also be cultivated in pots quite successfully – and will reach a height of 45 cms (1.5 ft). The lower leaves are fan-like (similar to flat-leafed parsley), upper leaves are filigreed and the tiny flowers in high summer are a pinkish mauve.

Description: Coriander has developed into 2 distinct categories – the seeds and the leaves. Despite the seeds being cultivated and used for over 3000 years, the leaves were virtually unknown as a culinary entity up until the late 20th century, coriander leaves are now reputed to be in the top 5 most popular herbs worldwide. Once seldom listed in herb garden information brochures, fresh coriander has come into it’s own at last.

Known variously as silantro, coriander and dhania – depending on your country of residence – the leaf version of coriander has taken the world by storm.  Before the seed ripens the entire plant can be distinctly odorous, but on maturity the rich aroma develops.

Usage: For the best flavour, seed should be freshly ground before use. In Indian cooking the seed is roasted before being ground for use and the leaves are used either in the curry or as a garnish – or even both. Seeds are often added to a potpourri mix.

History: The rounded beige seeds of coriander are best known as a flavouring for pickles and curries in both Europe and America. But in India and the Far East green coriander — or the fresh foliage — accounts for the distinctive curry flavours. This foliage version is happily becoming a must have item in western supermarkets.

A native of southern Europe and the Middle East, coriander used to be a popular herb in England up to Tudor times. The early settlers in America included coriander seed among the beloved items they took to the New World, as did the Spaniards in Mexico. Today, coriander enjoys a wide popularity. However, among certain groups it still has mythical associations — the Chinese believe it to be endowed with the power of immortality and Jews include it in the bitter herbs prepared for the Feast of Passover.

Cultivation: Coriander grows best in a dry atmosphere — in fact it is difficult to grow in damp or humid areas, and needs a good dry summer at the very least if a reasonable crop is to be obtained. Choose a sunny place and sow seed in situ once all danger of frost has passed. Alternatively, sow into decorative containers and continue to cultivate as a container plant on an apartment balcony, sunny patio or yard. The stems are weak – either add a stake or give it a companion to lean against. Coriander makes a good Winter crop, depending on local climate. Where I live, a dry warm Winter gives good results and we indulge in many hot curries with coriander garnishing.

Harvesting: Sprigs can be frozen or preserved in salt and oil; fresh leaf coriander does not dry successfully. The best flavour is obtained by using leaves soon after picking.