esoteric
Fairies Abroad and Kings A’healing
Anyone seeking help about herb garden information joins a venerable company of historical figures of religious and legendary provenance who have been associated with these sometimes mystical, often sacred but more often revered, cherished and famous plants.
May I present you with a tiny taste of this incredibly romantic subject.
Since infamous is always more popular than famous let us start these glimpses with HEMLOCK – which as we all know caused the death of Socrates. (He was no suicide, but was sentenced to death by drinking a mixture containing poisonous hemlock.)
A less famous poisonous plant is the CASTOR OIL PLANT, the leaves are are called ‘palmus Christi’ after the healing hands of Christ, and are remarkably beneficial in healing – while the seeds are very toxic.
But enough of the nasties – let us visit the bountiful.
ROSEMARY is one of the most ancient of herbs used by mankind – it’s use has been recorded in documents that are venerably old, going back to recorded history. Many legends abound around rosemary – such as the Virgin Mary being reputed to have taken shelter behind a rosemary bush to escape persecutors. It was burned during ancient religious rites and carried during the great European plague as a ward against sickness. On a more culinary note, Greek shepherds out on the hills used it to slow cook ‘Lamb Kleftiko’ which means something like ‘Stolen lamb’.
VIOLET was believed by the Greeks to be an aphrodisiac and so the Romans used it to make wine. (Those Italians!)
ST. JOHNS WORT is imbued with folklore tales; it was used to attract fairies and protect the home against loss and sorrow. Can you imagine 2 fairy housewives debating the ‘Mushroom/St. John’s Wort’ question over a cup of tea?
WORMWOOD – John the Baptist wore a woven girdle of wormwood,hence it’s other name of St John’s girdle. Known as an outstanding healing herb since very early times, it was affixed to the door of a healer as a sort of logo.
THYME was used in the 15th to 17th centuries as a border to narrow paths known as ‘thyme walks’. Ladies would walk the paths and their dresses would brush the plants, which would then release their perfume. The name is derived from the Greek word for courage.
SALAD BURNET is a plant famously used by King Chaba of mediaeval Hungary to heal the wounds of many thousands of his men.
SAGE derives it’s name from the Latin word ‘salvere’- to enjoy good health – reflecting the reputation for bountiful qualities enjoyed by sage from days of yore. (That’s very yore) No herb garden should be without it.
TANSY is named for a Greek word meaning ‘immortality’ – it was used as a strewing herb, for preserving corpses and as a flavourant – but not, hopefully, at the same time.
SORREL was beloved of ancient Greece, Italy and Egypt. It was widely used as an antidote for overeating or too much drinking. (Those old dogs) The high oxalic content caused it’s corm to be carried aboard old-time sailing ships and used as an anti-scurvy measure.
RUE was – and may be still be for all I know – customarily used in holy water used to bless repentant sinners. Rue, of course, also means to repent or be sorry.
SOLOMON’S SEAL rootstock was used in the 15th and 16th centuries by women as an application for black eyes and bruises. It was a specific remedy for knitting broken bones and has been used for centuries as a cosmetic to cure freckles and as a skin tonic.
PARSLEY is widely known as the ‘king of herbs’. Not my personal choice, but it was held in great esteem by the ancient Greeks who used it to decorate tombs as well as in many things culinary.
Well, thats me out of space. I hope, dear reader, that this short article will go a long way in stimulating your interest in these fascinating herbs and do some further reading. Now go and get your hands dirty in some potting soil if you are not already growing herbs.
Herb Garden Plants – Caraway
Carum carvi (Umbelliferae)
Appearance: The leaves are thread—like and bright green; the stems are smooth, reach 60 cms (2 ft) in height and support dainty heads of purple—white flowers in high summer. These are followed by the familiar black, ribbed seeds used to flavour confectionery, cookies, bread and liqueurs.
Description: Caraway perpetuates itself in the garden by self—sown seed, ensuring a filmy greenness among your herb garden.
Usage and History: A herb of ancient cultivation, legend endows it with me power to prevent lovers and doves from straying. It was thus a popular ingredient of love potions in medieval times and was fed to doves, pigeons and poultry to prevent them from wandering. Caraway seeds are used to flavour meat dishes, breads, soups, cheeses – you name it. Also try powdered caraway in meat loaf, pork dishes and beef stews. The roots may be boiled and served with butter and lemon juice. Caraway seeds are known to be an aid to digestion.
Cultivation: Seedlings do not transplant well, so sow in situ in spring or autumn (fall). Caraway thrives in loves all but the most humid warm regions, the germination is quicker from fresh seed. Afterwards you will need to thin out the little plants to around 15 cms (6 ins) apart – grow in either in groups or in rows. When they are grown for their parsnip—like roots it is best to plant them in rows as a normal vegetable. They’ll grow in almost any well drained soil but need lots of sun to ensure good quality seeds and a good flavour.
Harvesting: To harvest the seed, cut the flower head once the seed is ripe (and before it scatters) and either hang the heads up in a paper bag or folded in a clean cloth. This way the seed can fall naturally when it is fully ripe. Sieve out any pieces of stalk and store in an airtight container. One common practice is to scald the freshly collected seed with boiling water to rid it of insects which can then be dried off in the sun before storing.
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Herb Garden Plants – Bay/Sweet Bay/Laurel
Appearance: Bright green smooth leaves, punctuated by lovely fluffy-faced beige—yellow flowers at midsummer, make the bay easy to identiify. lt is vital not to confuse it with cherry laurel — Prunus lauroceracus — which produces prussic acid.
Description: Of Mediterranean origin, the bay is an evergreen tree, It is usually grown as a bush, and it hates the cold. For this reason alone it has come to be cultivated habitually in large containers – often on wheels to move into shelter. Its branches may be trimmed tc size and into formal shapes. It decorates porches, yards and balconies, and can be moved into shelter if necessary in the winter. In warmer districts it is a good plant to grow as the surrounding hedge to the herb garden. The height and shape of the hedge, or of individual bushes, can be controlled by clipping and pruning. Be careful when planting in the open. The bay can become a large tree and should be planted well away from the house.
Usage: In the kitchen a crushed leaf of bay may be added to prepared meats, stuffings, casseroles and chowders. It is one of the essential ingredients of bouquet garni, with the companionship of parsley and thyme. Bay is one of the very few herbs which is not used fresh as the flavour can be far too pungent. However, many people use fresh bay in curries as they are already strongly flavoured.
History: Bay, or sweet bay (the latter name being preferred in America) is a highly esteemed inhabitant of the herb garden. In classical times heroes and poets were adorned with garlands of bay leaves. The Latin name of the plant is honoured to this day in the title Poet Laureate. Also laurel wreath honouring heroes.
Cultivation: Cuttings taken with a heel in early summer (when the new spring growth has hardened a little) and trimmed to about 10-15 cms (4-6 ins) long are the most reliable method of propagation. lnsert them in pans or pots, potting up individually when the roots are established, and keep them this way for a year or so before planting out. You may also want to try layering of established plants in summer as an alternative method of propagation. Once plants are established spraying with a fine spray
keeps the leaves shiny, clean and attractive.
Harvesting: Several sprigs cut just before the flowers bloom, tied together and hung in a warm, dust-free place will provide the cook with convenient leaves of bay for culinary flavouring.
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