Herbs For Your Garden

(Handout from Herb Talk at the May Festival - 2008)

Alpine Strawberry (Fragaria vesca ‘Golden Alexander’) This is a golden-leaved variety of alpine strawberry, a cousin of the wild strawberry. Alpine strawberries are found in woods and grasslands in Europe, western Asia and North America and temperate areas of Chile. Cultivated strawberries, the kind that you find in the super market were developed from the wild ones. The popular fruit is rich in iron and potassium; and is used as a flavoring for preserves and teas. Fresh strawberry removes tartar and teeth stains, when used as a tea or crushed and added to baking soda. Crushed berries have also been used as a remedy for sunburn and to lighten freckles.

This wild strawberry variety has a basal rosette of bright golden green, three-part leaves, fruits from summer to autumn. Flowers are round-petalled in flat clusters on a separate stalk from the leaves. The fruit is a small, scarlet, cone-shaped berry studded with tiny, brown seeds. They have a fragrance and taste more delicate than the larger cultivated berries. Once the fruit appears, the plant will continue to bear all season. The plant likes humus rich, acid free soil in a sheltered site in sun or partial shade. If it is happy in it’s location it will reseed.

Plant your golden alpine strawberry outside in the garden, window box or container when you get home and it will seed around and come back year after year.

Beebalm (Monarda didyma) is a perennial that will reach three feet in height. The best way to start beebalm is by obtaining plants, because plants started from seed are seldom true and the seedlings take a year to become established. Divide established plants by divisions in the spring or fall. Pull the roots apart by hand, and replant only the outer roots discarding the inner and older portion. Space plants 18 to 24" apart in a sun to partial shade location, with rich, evenly moist soil. Mulch will keep weeds away and provide winter protection. A rapid spreader, bee balm should be divided every few years to keep plants from dying. You can cut back after bloom if the foliage becomes mildewed and unattractive in late summer. Bee balm deserves a prime location in your garden to show off its lovely large flowers ranging in color from pink to scarlet.

Also known as Bergamot and Oswego Tea, bee balm leaves were used medicinally by Native Americans and used by colonists after the Boston tea party instead of imported tea. colonists as tea before the Revolutionary war. The citrus-flavored leaves may be brewed into a refreshing beverage good either iced or hot. Medicinally the tea was valued for relieving sore throats and cold symptoms. The fresh leaves are used in fruit cups and to flavor jellies. When dried both the leaves and bright flowers make excellent potpourri materials. Both bees and hummingbirds are lured to the flowers while fresh leaves first bruised and then rubbed on the skin will deter gnats.

Catmint (Nepeta mussinii) is a smaller, more refined, garden cousin of catnip. This long-blooming hardy perennial has a spreading form with many ascending branches tipped with spikes of pink, white or lavender-blue flowers. The leaves are rough-textured, gray-green, toothed, and shaped like a heart or like a tear-drop. The lavender-flowered dwarf catmint, Nepeta mussinii, seldom exceeds one foot; the hybrid Nepeta x faassenii can reach two feet. Both tolerate dry soil and neglect. All catmints can take light shade and can be grown from cutting or divisions. The leaves and flowers are used fresh or dried for arrangements and wreaths. Once used medicinally, makes a nice tea. Cats love it, rats dislike it.

Chives (Allium Schoenoprasum) are members of the same botanical family as onions, scallions and garlic, chives grow from small bulbs and have a long history of culinary and medicinal uses. In the Middle Ages, chives were promoted as a cure for melancholy and believed to drive away evil spirits. Today we know that chives and chive flowers are high in vitamin C, folic acid and potassium. Therefore they should be routinely added to recipes to help restore vital nutrients lost in cooking. This herb’s tangy aromatic taste comes from its high concentration of sulfur compounds and other essential oils, which are also partly responsible for its healing properties. Chives ease stomach distress, protect against heart disease and stroke and may help the body fight bacteria that can cause disease. In addition, the herb may increase the body’s ability to digest fat. The chives delicate purple flowers have a milder flavor than the leaves and add a decorative are a decorative member of the onion family. Native and wild in Europe and Siberia

In spring each clump puts forth many globe-shaped purple flowers. The attractive blossoms make chives an ideal edging in the garden. Cut and dried, the flowers may be used in dried arrangements. To insure successive bloom, clumps should be lifted and divided every three to four years, putting back four to six bulbs per clump. Space chives one foot apart giving the good soils with lots of sun. A heavy mulch will retain moisture and keep the green spikes clean. Chives may be started from spring-planted seed (just be patient as it takes at least a full year for them to reach maturity) or by buying several clumps of bulbs. Once you have a start of chives, you can rapidly increase them by dividing the bulbs every few years in April. When bringing a pot of chives indoors for the winter it is necessary to force them. Merely allow the pot to remain outside for a month after freezing weather to let the roots freeze. Then bring inside and place on a sunny sill. Chives lose their flavor when dried so to insure a year round supply snip fine and freeze in small amounts.

Lady’s Mantle (Alchemilla mollis) Lady’s mantle produces a profuse froth of chartreuse blooms in May and June. The basal leaves are 2 to 4 inches wide and reach 8 to 10 inches in height and the flower can reach up to 18 inches. The flowers can be picked for fresh or dried arrangements and have also been used to make a natural yellow dye. Plant in the front of the border in sun to partial shade. The name was derived from the ancient legend that it was used for Mary’s adornment. It is easily propagated by seed or division.

Lamb’s Ear (Stachys byzantina) is the most frequently planted silvery white herb in the garden, and is used for edging and ground covers, and to intercede between wildly contrasting colors. It's long, woolly, silvery white leaves stay in good condition from spring through fall. They form a basal rosette and are long stemmed and linear. Lamb's ear stays low until its two foot high flower spikes shoot up; then it looks like a different plant. The flowers are purple spikes. Lamb’s ear is very hardy, grows easily under all conditions and spreads readily. It is easy to propagate by digging up rooted stems. Plant in sunny moist, well-drained soil, Propagate by division of established plants in spring or fall.

The leaves of lamb's ear are so soft and furry that they are irresistible to children. These leaves are used in wreaths and dried crafts, as the remain flexible when dry. Fresh leaves are used medicinally similar to a band aid to protect wounds and draw out infection. A native of the Caucasus, The whole plants were collected for flavorful teas, said to have the good qualities of China teas plus virtues of its own. Betony was once thought to sanctify those who carried it.

Lavender (Lavandula species) Lavender came to England with the Romans and found its happiest home there. It was used by Greeks and Romans much as we use it today, for the clean sweet scent in washing water, soaps, pomades and perfuming sheets. It was a strewing herb in medieval times and a medicine to cure ills of the flesh and spirit. Lavender has always been used to attract the bees and it produces an epicures honey. It was also recommended for headaches, catarrhs, apoplexy, palsy, spasms, vertigo and trembling of the limbs. There are numerous varieties of lavender with English and spike species being the most commonly cultivated. English lavender is perhaps the hardiest variety for a northern garden. Lavender is extremely slow to germinate making propagation by cutting or root division of three year old plants more feasible. To insure the most fragrant blossoms, plant in light, poor soil with lots of sun. Lavender doesn't like wet roots. - good drainage is essential so that the plants do not winter kill. For winter protection, use a thick mulch around the roots and a protective enclosure or rocks to break the winter winds. Can be propagated from seed or cuttings in moist sand. July is a good time to do this.

The grayish leaves topped by spikes of lavender blossoms in summer make a beautiful addition to your garden. Blossoms should be harvested for drying before they completely open. The dried blossoms add fragrance and beauty to dried arrangements and are also used in sachets and potpourris. Commercially, lavender oil is used to perfume powders and soaps. If sprayed into mildewed luggage the oil will overcome the mustiness. In the language of Flowers: means sweetness and undying love. Purity and cleanliness.

Lemon Geranium (Pelargoniums crispum) (Scented Geraniums) In the 17th century, the Dutch and English sailing ships brought the first sweet-smelling geraniums home from long voyages around the South African Cape. In 1690, the first scented geranium (Pelargonium capitatum) arrived in Europe. Interest spread quickly, and many more varieties followed. Scented geraniums were introduced to the colonies in 1750, and by 1870 over 150 varieties were listed in catalogs. Today there are more than 250 species and hybrids. These plants are actually pelargoniums, named for their seed cases resemble a stork's bill. All geraniums cultivated as pot plant originally came from South Africa. There they are perennials and grow into sizable shrubs and trees, as they will also do in Southern California. In their native South Africa, the essential oils in the leaves of these plants shield them from the intense sun and the ravages of predators. They grow primarily in coastal regions in rather poor, sandy soil.In 1819, it was discovered that some of the Rose Scented Geraniums could be substituted for the expensive attar of roses. The fragrance is virtually identical to the attar of Rosa damascena, but twice as strong. The crop is more reliable and can also be grown in arid lands. From that time on fields of scented geraniums were grown in the South of France, Algeria, Corsica, Kenya, Spain and Italy distillation. About 1 pound of leaves is required to produce one gram of oil. Three ounces of oil dissolved in a gallon of alcohol makes the sweet extract with a true rose odor that is the principal used in soaps, potpourri and perfume. Scented geraniums are easy to grow. They are perennial in their native South Africa, but must be brought indoors before a frost in our climate. Scented geraniums grown in a container indoors or our, need all of the sun you can give them. A bright south facing window is best. They actually will prefer neglect. Give them a good well-drained soil and let them dry just a little between waterings. They dislike soggy roots and damp foliage. It is best not to water in the evenings or on a cloudy overcast day. Do not let them get thirsty to the point of wilting, however, as their leaves will yellow and die. Scented geraniums require good, well-drained soil, slightly alkaline to neutral. They prefer cool temperatures, (72 degrees maximum).

Take cuttings in the fall and root in sand. Take 4-5 inch cuttings with a sharp knife. You can use a rooting hormone. They will root in two to three weeks. Repot gradually, if you want to keep them as pot plant, go up just one size or two. Use more compact forms for window sills. Prune off to keep them compact.

Lemon Verbena (Aloysia triphylla) is a native of Argentina, Chile and Peru South and Central America. A tender perennial shrub adapted to mild climates. Lemon verbena should be kept indoors during the winter in the North. It is normally deciduous and sometimes reaches a height of 15 feet. The lemon-scented leaves are narrow and pointed, short-stalked , entire or slightly toothed, 2 to 4 inches long in whorls of three to four leaves. Harvest anytime by stripping the leaves, or cut the whole shoot and chop it. Dry in the shade. The leaves may be substituted for lemon or mint in recipes and used for tea and in potpourri and sachets. Provide lemon verbena with full sun, rich soil and good drainage. Since the seeds are very slow to germinate, propagation by cutting is best.

Nasturtium (Tropaelum majus) Nasturtium is one of the most familiar companion plants. There are more than 50 plants in the genus Tropaelum, mostly climbing. The common nasturtium is from South America, and has been grown in the Andes for 8,000 years. It is sometimes know as Indian cress because the Peruvian Indians used it for its herbal properties. It made its way from the land of the Incas to Europe by way of conquering Spaniards, first appearing in English gardens at the end of the 16^th century. Nasturtium is most useful in cooking and in the garden. The entire plant has a spicy, yet delicately pungent flavor. Both the flowers and young leaves are fine for salads and sandwiches used in the same manner as lettuce. The whole plant is a reputed rejuvenator and aphrodisiac. It is used in scalp and hair tonics. The seeds contain an antibiotic. Along with the leaves and flowers they are used to fight respiratory bacteria without destroying intestinal flora. The plant also repels some pests.

The low vining plant with its saucer like leaves and bright-colored flowers is a tender annual, and one of the most popular annuals because of its showy flowers in many shades of red, orange and yellow. Large varieties climb as high as ten to twelve feet. Dwarf varieties grow in low, compact, rounded bushes slightly less than one foot high and about a foot in diameter. Nasturtiums do best in a sunny, well-drained location in fertile soil. When planted in a shady spot or in wet ground, they tend to produce a large growth of foliage with relatively few flowers. Allow enough space for it to vine. Sow seeds outside as soon as danger of frost has passed. Cultivate the soil well. Cover the seeds with an inch of soil and firm well. Harvest at any time.

Rosemary (Rosmarinus officinalis) This lovely herb, resembling a small pine trees in both appearance and fragrance, has long been a favorite. In its native Mediterranean area a height of six feet is often attained, although where winters are severe it usually only grows to several feet. Rosemary is hardy to 0 degrees F. In climates that dip below zero, rosemary must be brought indoors or given a shelter in a cold frame or greenhouse. Starting rosemary from seed is a slow process, but possible. The easiest was to propagate is by six inch cuttings which root in about six weeks rooted in sand or perlite. Rosemary thrives in poor, dry soils with plenty of sun. Grown inside in a dry house the leaves need to be misted daily and placed on a sunny sill. Full sun to partial shade with evenly moist, well-drained and alkaline soil.

In the language of flowers rosemary means for devotion and memory. In signifies constancy, fidelity, loyalty and enduring love. It’s name translates as "dew of the sea’. A well-loved herb from earliest times, with an ancient history. Used in many medicinal, cosmetic and aromatic preparations. Ancient herbalist believed in cut restore lost youth. Culinary use of leaves for flavor and in teas. A few springs tied in cheesecloth and steeped in hot bath water provide a refreshing fragrant bathing experience. Ancient herbalists listed wondrous curative powers to rosemary and believed it could restore lost youth. Rosemary is used in cooking with lamb, tomatoes, rice, dumplings, bread, meats stuffing, soup peas, and salad dressings.

Sage (Salvia officinalis) is a hardy perennial that will grow two to three feet in height. Sage is another perennial herb easily started from seed sown directly in the garden in spring. Mature plants may be lifted and divided in spring. Allow two feet between plants. Sage requires a soil of medium fertility and ample sunshine. To protect the plants over the winter and make weeding unnecessary, apply a think mulch material. After the first year, two harvests may be taken, cutting the plants 3/4 of the way to the ground. No harvest should be taken after early September. In most climates sage remains evergreen all winter.One of the most widely used culinary herbs, sage is used in sausage and stuffing and is used with lamb, veal, pork, goose, chicken and cheese. When served with greasy meats, such as pork, sage aids the digestion. An old Latin proverb relates, its importance as a medicinal herb "Why should a man die when sage grows in his garden?. Among other ailments, sage is said to relieve sore throats and headaches. Fresh leaves were rubbed on the teeth as a dentifrice to whiten them. In the Middle Ages, it was thought to promote longevity. Its names comes from the Latin salvare which roughly translates as "to rescue" or "to heal".

Sage is often used as a remedy for respiratory infections, nasal congestion, coughs, tonsillitis and sore throats. It also stimulates appetite, relieves indigestion that has a beneficial effect on the liver. It’s given for fever, night sweats, nervous sweating and kidney and urinary- tract problems. In the language of flowers it stands for stands for esteem, insures domestic virtues. Good health and long life.

Scarlet Runner Bean (Phaseolus coccineus) Scarlet runner beans were grown by the Aztecs as a food crop. The first English colonist sent it back to Europe, where it rapidly became a popular table vegetable, and by the end of the 17th century had been bred into a form half red and half white called painted lady. From England it crossed to Holland, where an all white form was bred.

Now we grow Scarlet runner beans for show in many old vegetable plots. They are extraordinary free flowering, bearing, from late June until frost quantities of eight-inch long stems furnished with papery translucent bean flowers. They can be eaten when quite small or else they will develop into monster pods. Vines will reach up to 10 feet. Scarlet runner beans are as easy to grow as any other bean. It resents transplant, and grows very rapidly. Plant outdoors in late May or early June at a depth of about three time their thickness. Space about eight inches apart. They will need a sturdy support.

Spearmint (Mentha spicata) Spearmint while somewhat less potent than peppermint, is the mint most people think of as "mint." It is the mint most commonly used in juleps, sauces and jellies, toothpaste and candy and it is chiefly used for these purposes. It is sometimes used as a child's remedy, as it has less strength than peppermint. Spearmint and Peppermint oils also have a mild anesthetic action, and a cool refreshing taste. Mints are stimulants, aid digestion and reduce flatulence

Spearmint grows in erect, unbranched plants rising as high as three feet. It has smooth, bright green leaves with unevenly toothed margins. The flowers, which appear in July or August, vary from almost white to a deep purple and are clustered on a single flower spike. The time of harvesting is before it flowers or turns yellow. Cut the whole plant to one inch above the ground. You can probably get a second or third harvest. Strip the leaves of the stem and dry the leaves whole. It is most easily differentiated from peppermint by its taste and the lack of down on the leaves. Most mints are rampantly spreading perennials that prefer moist soil and rich soil. Mints have a shallow root system and seem to channel all of the rooting energies into the formation of runners which form below and, more abundantly above ground. The best way to establish a mint bed is to purchase a plant or two. Mint does not come true from seed. The mint bed will quickly develop from runners and can easily get out of hand an take over your whole herb garden.

Sweet Woodruff (Galium odoratum) is a hardy woodland perennial. Sweet woodruff is native in Europe, Asia and North Africa. Given ample moisture and partial shade, sweet woodruff may be used as a ground cover. Propagation is usually by root division in spring. It is often grown as an ornamental grown cover and border subject. A mulch will greatly benefit the herb. The fragrant hay-scented leaves are used as potpourri ingredient and also are appropriate for a tea. The leaves impart flavor to various commercial wines and liqueurs. The tea is a diuretic and antispasmodic for stomach pains. The root makes a red dye. The powdered herb can be used to sooth red inflamed skin. Dried leaves deter insects and are used for strewing. They are also used as a fixative in potpourri. It is the used with Rhine wine to make may wine known as "Maibowle". Known to the Germans as "Waldmeister" master of the woods.

Thyme (Thymus officinalis) Thyme has been used as an herb for thousands of year for both medicinal and culinary use. It was known as far back as ancient Babylon. Native to the Mediterranean region, where it is found on southern shores and northern hills and in the Himalayas, thyme has been a favorite of poets, warriors, cooks and gardeners. Egyptians used it to preserve the dead, medieval aristocrats sniffed it to ward of plague. Kipling compared the scent of thyme to the perfume of the dawn in paradise. In early Greece, thyme signified elegance. During those days the oil of thyme was also used as a perfume. Greek maidens wore garlands of thyme flowers in their hair in belief that it would make them irresistible. In medieval times, thyme flourished as a symbol of strength and bravery. In the middle Ages it was believed that sleeping on a pillow of thyme would dispel melancholy, or inspire knights to be courageous. French republicans embraced thyme as a symbol of their own courage, and a spring delivered to the door of a loyal Republican was a silent summon to a clandestine meeting. It was brought to England by the Romans. In World War I, thymol derived from thyme was used as a battlefield antiseptic. Traditionally thyme has been associated with many strong positive associates, particularly humor. Through the years thyme has symbolized happiness, strength and well-being. From the earliest time, it has also been associated with honey, probably because it attracts bees in great profusion. It is a common practice in Mediterranean orchards to plant thyme as a ground cover to attract pollinating insects to the fruit trees. Thyme, especially thyme tea is used today. Thyme is believed to possess antiseptic qualities and was burned as incense to sweeten the air. Medicinally it was beneficial as an antiseptic and for gastrointestinal and respiratory complaints, as a aromatic, stimulant, diuretic, antispasmodic and antiseptic. In the kitchen, dried thyme leaves are a nearly universal seasoning. They are used for red meat, poultry and fish as well as vegetables. Try some thyme in casseroles, soups, salad dressings, all meats, vegetables, chowders and eggs. Add surplus leaves to sachets blends. Oil of thyme is used to scent bath oil and soaps.

Thyme is a hardy perennial that will grow 8-12 inches tall. Thyme is readily propagated by spring sown seed. Sow the small seeds very shallowly either directly in the garden or inside. It can also be propagated from cuttings. It will appreciate good sunlight and well drained soil. Top dress the soil with sand, or mulch the plant, to keep the crowns from dying in winter. Once thyme blossoms open they will be covered with hungry bees, so harvest just as the buds appear. Thyme may be sheared to form a small border shrub that is evergreen. To prevent its becoming woody, keep clipped and divide old plants every three to four years. A mulch will help see thyme through the coldest winter.

Viola cornuta (Johnny Jump Up) Johnny jump ups is an old time favorite that has been used in flower gardens in the United States since before 1700. Thomas Jefferson wrote in his garden journal that he sowed seeds as Shadwell on April 1, 1867. It is found in the wild in the Pyrenees Mountains in Spain. This compact and short-lived perennial, will bloom for weeks in the spring and sporadically during the summer with small purple and gold flowers that look like miniature pansies.

It is very easy to grow and self seeds readily. It prefers partial shade to full sun in rich, well-drained soil. Johnny jump ups can be candied, tossed into a salad for color or used in deserts or frozen into ice cubes for an added color in summer drinks. Plant your Johnny jump up outside in the garden, window box or container when you get home and it will seed around and come back year after year.

Yarrow (Achillea species) a hardy perennial reaching six inches to 5 feet. Plant yarrow in rich moist soil with full sun. Additional plants are gained by root divisions which should be made every several years. There are numerous varieties of yarrow ranging in height from six inches to five feet with flowers ranging in color from white to pink to gold. After the first blooming cut the plants back for a second flowering in the fall. The flat flower umbels come in a variety of colors making it an attractive garden addition. Yarrow flowers are used fresh and dried in arrangements. Yarrow is know to be a good companion plant in the garden. It repels Japanese beetles, ants and flies. Yarrow gets its generic name Achillea from the legend that comrades of the Greek hero Achilles used yarrow to heal their wounds during the Trojan war. 12th century knights carried a pouch of fresh yarrow leaves as nature's own first aid kit. Among the reputed conjuring powers of yarrow is the ability to bestow on young squires and maidens a heart-throbbing vision of their future loves. That's accomplished (so tradition has it) by sewing an ounce of the herb into a small square of flannel and putting it under the pillow. Common yarrow was once a popular medicinal herb used in tea for colds and fevers. It was thought that a cup of yarrow tea when taken at the first sneeze, could stop a cold fast. Sip an infusion made by pouring a pint of boiling water over an ounce of yarrow, then adding a teaspoon of honey and three drops of Tabasco sauce. The patient should be heavily covered. This remedy will open the pores and cause profuse sweating to purify the blood of toxins. You can also substitute elder flower and peppermint for the Tabasco and honey. For medicinal and culinary uses, cut the whole plant at the peak of flowering. Chop the stems and leaves and dry them rapidly in 90 to 100 degree F.

Yarrow contains sesquiterpene lactones, which stimulate digestive function and may stimulate the immune system, helping to ward off a cold. Achillein, another chemical in yarrow, makes it harder for viruses and bacteria to penetrate mucous membranes, and also reduces inflammation. A third compound, azulene reduces inflammation of mucous membranes and can cool a fever. As a general tonic, yarrow is said to have a salutary effect on the whole nervous system. The herb throughout the centuries has been used as snuff, a toothache remedy, and as a substitute for hops in the brewing of homemade beer. In the kitchen, yarrow occupies only a marginal place. Its usefulness is limited to an occasional stand-in for cinnamon or nutmeg.