Herb Garden Plants

Archive for the ‘medicinal’ Category

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.

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Glechoma hederacea (Labiatae)

Appearance
Ground Ivy has small lilac/pink flowers with very tiny reddish spots; they seldom exceed 120mm in height and display themselves over rather lush variegated supporting leaves which run across the ground, taking root in a wider and wider area when uncontrolled. The leaves of these herb garden plants are similar in shape and appearance to a conventional ivy – hence the name ground ivy. Not only will the ground ivy reward you with its own prettiness, but will also invite butterflies to flit about the garden.

History
A native of Northern climes, it was certainly used in Saxon times as records exist indicating its usage in clearing ales during the brewing process. Ground Ivy has, over the centuries marched across Europe and Britain yard by yard and is currently invading the United States from the East. Its virtues make it a popular addition to gardens where it is often used as an inhibitor of weeds as its dominance brooks no rivals.

Usage
The plants were fairly widely cultivated as herb garden plants for their apparent detoxification virtues. All portions of the ground ivy possess a bitter taste but lovely aroma; powdered ground ivy was included in snuff mixtures to relieve headaches and clear sinuses. Before the advent of lead free paint, American house painters cultivated ground ivy as essential herb garden plants – they used them in a tea – called gill tea after the French ‘guiller’(roughly to ferment beer). This tea was thought to be an antidote to inflamed eyes and the common malady of ‘lead colic’ experienced by painters of the time. Gill tea was a specific remedy for hacking coughs and popularly used as a blood tonic.

Cultivation
Although seeds are available, ground ivy propagates very easily from a piece of its squarish root simply pulled off the host plant; no special measues at all are required when taking cuttings from these plants. Although not fussy herb garden plants, ground ivy will thrive in heavy dampish soil with a modicum of sun.

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Symphytum officinale (Boraginaceae)
Appearance
Comfrey produces strongly arched, hairy hollow stems with hanging bunches of bell-like pink, blue and white flowers in early summer. This popular herb garden plant achieves some 70 to 80cms. (2′to 2’6′)
Oftentimes compared to a foxglove in appearance, comfrey is differentiated by its hairlike growths, moist clammy feel and close-set veins in its leaves.
History
The generic name Symphytum comes from symphuo, the Greek word for planting next to something, possibly from often finding plants next to a river.  Comfrey was long known as ‘Saracens Root’ due to Crusaders discovering it’s therapeutic and healing powers whilst on crusade in the holy land. So impressed with the healing powers of this newly discovered herb garden  plant were these crusaders that they brought numerous examples back to Europe.
Settlers bound for the New World took Comfrey along as part of their pharmacological arsenal. It’s increasing cultivation was noted by Josselyn in his 1672 book, “New England Rarities Discovered”.
Usage
Comfrey’s claim to pharmacological fame derives from the abundant mucilage it contains. Revered for its several virtues as a healing herb garden plant; its mucilagenous yield was used as a bone-setting plaster.
Fresh leaves of comfrey formed a poultice or compress for sprained or twisted joints, but needed to be enclosed in cloth to prevent skin irritation from the hairy leaves.
The sticky pulverised root provided plasters for the easing of pulmonary and throat disorders as well as being a specific for stomach ulcers.
The fresh flowers and leaves produced a commonly used yellow dye.
Cultivation
Always position comfrey in a moist loose soil capable of being penetrated by the black skinned roots.
Although comfrey is happy in most environments, it does not like colder climes, but with care will survive all but the coldest regions.
Growth derived from seed is slow. Root division in spring is the preferred propagation route. Choose moisture-retentive or poorly drained soil for good long term results and plants lasting up to a quarter century.
Harvesting
Unlike most herb garden plants, comfrey roots should be harvested in spring.

Bulbinella or bulbine

Liliaceae

Appearance
Several varieties of Bulbinella Frutescens exist, some with long, thin racing green leaves, and some having a more yellowish leaf. The most common one is the yellow-flowered plant which looks a bit like a garlic chive but has round succulent leaves and grows to about 150mm (6ins)This is the bulbinella most commonly used as herb garden plants in many gardens as well as in rockeries.

History
Bulbinella has long been considered the pharmocopeia plant of the herbal world; the fleshy leaves yield a jelly like sap that has multiple virtues and applications – as you will see under the ‘usage’ section. Bushmen and iron age dwellers of Southern Africa knew and understood its virtues. It has long been a part of the traditional healers arsenal.

Usage

1. Medicinal Usage – Express some sap from a leaf to get immediate relief from:

• Eczema
• Fever blisters
• Blisters
• Pimples
• Burns
• Rashes
• Itchy spots
• Cracked skin
• Cracked lips
• Cold sores
• Mouth ulcers
• Sores and rashes on domestic and farm animals
• Painful insect stings

2. Aesthetic Usage

Although referred to as herb garden plants, bulbinella is also regarded as a valuable landscaping plant for its reliable growth pattern and bright all year round colour. Drought and pollution resistant, it is almost impervious to frost.

3. Cosmetic Usage

Just like the better known and much vaunted Aloe Vera, extracts of bulbinella sap can be used as a basis for skin creams.

Cultivation
Bulbinella is a gardeners dream; simply split a bunch and replant without missing a beat. Wind resistant, drought tolerant and a prodigious grower – bulbinella is all this and more. Equally responsive to landscapers filling those awkward spots where nothing else can thrive and to apartment window sills, bulbinella responds well to light composting and regular watering and will reward the diligent gardener with hosts of flowers.

Propagation
Propagation is so easy that I feel guilty about including a sub-heading on the subject. Split a bunch of bulbinella and plant out or break off a leaf and plant. How about that.

Harvesting
Help yourself whenever you want but stop short of denuding the plant.

Leptandra virginica (Scrophulariaceae)

Appearance

In mid-Summer blackroot sports compact lengthy and attractive spikes of white flowers above long sharp leaved stems which reach from 1.5 to 2 meters in length. Apart from their classification as herb garden plants they make a charming backdrop to a well drained semi shaded area of the garden. The dark brown rhizomes which are harvested for their essential oils can be found just below the ground running parallel to the surface.

History

Native American shamans knew these herb garden plants well and collected blackroot for clearing bile and aiding digestion. Originally found growing wild in the warmer regions of North America at higher altitudes, it was dubbed Culver’s Root by the early settlers.

Blackroot is not common on the continent, but can be found with a bit of effort and is easily grown in temperate regions or greenhouses.

Usage

Be warned that the virtues of the fresh root and its dried counterpart stand in juxtaposition to one another.

Whilst the fresh root is employed as an emetic, the dried roots are stored and used in the treatment of gastric enteritis and dysentry. As with conventional medicine, it is best to consult a genuine herbalist prior to embarking on a course of herbal treatment.

Cultivation

Propagation in blackroot as herb garden plants is achieved rather easily by dividing their rhizomes by hand in early spring and thereafter placing them in a bed of rich organic material which is well drained and applying a shallow layer of soil. Divide the resultant groups every 3 to 4 years for best results.

Salvia officialanis (Labiatae)

Appearance:

Several types of common garden sage are popular; this whole family of herb garden plants is pretty hardy and can be harvested throughout the year in most regions. The rich oils of wide leaved sage varieties produce wonderful flavours and are prized for their culinary superiority.

Other popular sages prized for their culinary virtues are the narrow leaved sage and its golden-leaved cousin. The common red or purple sage(S.0. Purpurea)is used for decorative planting as is the more delicate and petite painted sage with its pink, green and pale cream variegated leaves.

Best known as an essential ingredient in onion and sage stuffing, sage is also used with pork, cheese, pies and as a mouth freshener.

Flavours range widely according to region and garden soils. Experiment in your garden to find the spot yielding the richest flavoured plants.

Burning sage dispelled odours in the home. Ales and light beers made with sage is supposed to lift the spirits, while a tea infused with sage relieves neuralgia and headaches.

History
As sage is reputedly the plant of eternal life it must have been highly desirable to Ponce de Leon as an alternative to the fabled fountain of youth he quested forth to find. Records from the 16th and 17th Century indicate that sages were regularly grown as herb garden plants for both medical and culinary purposes.

Cultivation
Given its mediterranean provenance, a sunny spot and soil inclined to alkalinity are the sage growers allies. Bushes grow about 40-90cms (1.3-5ft) square; replant in 5 year cycles for richer flavouring. Propagate from summer heel cuttings or by layering well-formed branches in spring and autumn (fall). Seed planting and propagation is very slow and somewhat unreliable. Pruning promotes young shoots with a strong flavour and overcomes the twiggy look that results from free growth.

As all herb garden plants grew wild and flourished at one time, you need to experiment to duplicate these naturally occurring conditions.

Harvesting
Harvest sage in clumps which should be dangled from a line to dry naturally in spring and summer. Store in suitable airtight containers.

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Petroselinum crispum (Umbelliferae)

Appearance:
All forms of parsley are grown as annuals, although strictly speaking they are biennial plants. By removing the flower heads the productive life of the plants can be extended and the quality of the foliage flavour maintained.
The most familiar ones are the nicely curled-leaved sort (called French curly-leaved parsley in America) beloved of fishmongers as a garnish. The plainleaved kind, P.C. Neapolitanum called Italian plain-leaved parsley in America, has a more pronouced flavour and is preferred by some cooks, especially for long slow cooking.

Usage:
One only has to taste this iron and vitamin-rich plant once to discover it’s refreshing flavour. It deserves better than to be labelled a garnish – its fine flavour is exploited by knowing chefs to create magical results. Used globally in bouquet garni, sauce verte and sauce tartare, or as a tonic and diuretic in the form of a tea. Hamburg parsley – P.C.Tuberosum – has plain non-curly leaves – the roots are harvested as a winter crop and eaten as a vegetable.

History:
First known usage is recorded around the area of the Black Sea. Because of it’s slow germination, popular folklore has it that parsley seed goes nine times to the devil and back before germinating.

Cultivation:
Best sown in mid to late spring as a border in either the herb garden or a flower bed. Germination can be very slow – around six to eight weeks. Try soaking the seed overnight and damp the growing medium with boiled water before sowing. Thin the sprouts to about 30cms (1 ft) apart. In temperate regions parsley should be sown from early spring to autumn (fall).

Harvesting:
Trim the floral shoots as they develop to prevent drooping as well as for preserving the flavour. Parsley does well in containers; keep containers near the kitchen for easy access. Parsley does dry or freeze well; its fresh colour and leafy appeal as a garnish are lost by drying or freezing, although flavour is still good.

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The doctrine of signatures has been written about and discussed for centuries. but is less well known than one would think after all this time. Although it is not strictly speaking a herb subject, it does involve many herbs and is very interesting.

The Doctrine Of Signatures (Note Capital Letters) refers to the long held belief from the days of Dioscurides and Galen that a plant, or part of a plant, resembling a component of the human body has the power to heal that body part. There is much evidence of this and it is an incredibly interesting story; the older I get, the more I see legends I scoffed at previously take on substance.

Please pursue your own researches if you are interested, but I would like to give you a few glimpses of the reasoning behind this “Doctrine Of Signatures.” (Drum roll!) When shapes and even colours reminded herb collectors of human body parts they would attempt to use them to heal these parts; thus we have liverwort, bloodroot, toothwort, lungwort and wormwood. neither should we forget hedge woundwort – its dark red flowers have antiseptic qualities

Celery and rhubarb stems resemble bones in appearance: they consist of about 25% sodium, the same as bones and they replenish sodium lost from your bones to your body.

No-one needs to be told where the name kidney beans comes from, but did you know that they are supposed to both heal and assist kidney functioning in humans.

Slice a carrot in half and the radiating rings look like a human eye. And didn’t your mother tell you to eat carrots to see better – even in the dark.

Tomato: four chambers, red colour. Tomatoes are saturated with lycopine – good for the blood and the heart. You’re getting the picture?

The brain looks like nothing as much as a walnut. It even has the wrinkles. Open a walnut and we find a mini brain. cerebrum, cerebellum and two hemispheres.A walnut looks like a little brain. Walnuts develop neuro transmitters for the brain.

Grapes resemble blood cells – modern research holds that grapes are blood food.

Avocados assist functions of the female womb and cervix. No prizes for suggesting what they resemble. Four avo’s a month are said to both buffer cervical cancer and balance out the hormones.

Sweet Potatoes: help balance GI in diabetics. Which is the job of the pancreas it resembles.

There are many more examples.

Modern science however, brands these tales as superstitions; others say there are many valid claims concerning the ability of the doctrine of signatures to have presaged the medicinal properties of many species.

You decide.

Please register for our weekly blogcast – you’ll also get access to some very special and fascinating free books that will introduce you to  herbal history, recipes and remedies.

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.

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Anethum graveolens (Umbelliferae)

Appearance: Most herb garden information texts describe dill as having plumes of finely cut blue—green leaves and lemon yellow flowers with flattish heads in mid summer. Although this varies slightly from plant to plant, this is an accurate enough description for dill as a whole. It grows to about 90 cms (3 ft) in height.

Usage: Leaves and seeds both contain a mild sedative, although the flavours are dissimilar. Dill water was a remedy for squalling babies 100 years ago and dill is the sweet—tasting ingredient in gripe water. Its primary culinary use is as an addition to pickled cucumbers and gherkins – known in America as dill pickles. Dill vinegar is another popular condiment, made by macerating half a cup of dill seed in a quart of malt vinegar for three or four hours, then straining off the liquid and bottling. In central and eastern Europe chopped dill leaves are often used to garnish a dish of boiled potatoes or soured cream sauces, lending them a flavour which is nearer to parsley or anise than the sourness of the dill seed.

History: A native of the Mediterranean countries and Russia.

Cultivation: The hollow stalks become top heavy in bloom and may be knocked over by strong wind, making it best to find a sheltered spot for dill cultivation. Sow seeds in a sunny spot, thin seedlings out to 20 cms (8 ins) apart. Grow in place if possible as dill will often bolt into flower prematurely when transplanted. Sow in Spring when the ground warms up and follow with staggered sowings fortnightly throughout the summer to ensure a regular supply of fresh leaves. Where winters are very mild seed can be sown in the autumn (fall) to overwinter and provide a good early crop the following spring. Don’t sow near fennel – the two plants tend to cross-pollinate and the subsequent seed is loses flavour. The wispy foliage may be cut about 6 to 7 weeks after sowing and the seed collected when fully ripe.

Harvesting: For the richest flavour harvest the leaves just before the plant flowers. Small sprigs wrapped in foil and sealed
will keep for several weeks in the freezer. Alternatively, chop the leaves, add a little water and freeze in ice cubes.

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