% 旼컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴컴� � Herbalist � 촐袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴� � � � Culinary Herb Gardening Sage � � Basil Savory � � Chervil Tarragon � � Chives Thyme � � Dill � � Garlic � � Lovage � � Sweet Marjoram � � Mint � � Parsley � � Rosemary � � � � � 익袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴袴� `CULINARY HERB GARDENING Herbs are easy to grow. Anyone who can successfully grow carrots or chrysanthemums, lettuce or lupine, radishes or roses, can grow herbs. Yet, just as there are requirements for pro- ducing home-grown vegetables and flowers, so are there specific needs for the maintenance of herbs. Generally, in Massachusetts herbs must be treated as annuals, particularly in areas subject to winters with zero to sub-zero temperatures. Sage, mint, thyme and chives are exceptions. Most herb seed germinate readily, and mature plants can withstand drying conditions; however, they do need watering during pro- longed drought. Maintaining a small herb garden takes a little work. Once the planting chores are completed, weeding, watering, and some insect and disease preventative treatments are required. Friable, fertile soil and good drainage are essential, and sunny location is preferable. The garden need not be large: a few short rows incorporated into the vegetable garden, border plantings for your flower garden, small plants in window boxes, or just a patch beside the kitchen door. A few plants of each desired species will be sufficient for the average-size family's needs. Remember, herbs have strong aromas and flavors -- little more than a pinch should ever be used in flavoring. When planning an herb garden, consider the mature growth habits of the selected species (tall or short, spreading or upright), and the growing season length of each species. Some herbs die with the first touch of frost while others survive up to solid freezing. Before preparing your garden, have the soil tested for acidity and fertilizing requirements. In general, a pH reading of 6.2 to 6.7 favors good growth of garden plants, but herbs prefer more alkalinity, growing well in soil with pH readings of 7.0 to 7.2. Lime is used to adjust a low pH upward. Acidity rating: 7.0 is neutral, any reading below that is an acid reaction; any reading higher than 7.0 is alkaline. Applying lime in the fall allows for the use of Agricultural (hydrated) lime, which reacts in the soil more rapidly than ground limestone but is more expensive. Agricultural lime will burn plants if carelessly applied during the growing season. Ground limestone may be used either in spring or fall, is slowly available to plants and soil, and will not burn. Manures may be used for feeding herbs; a dried cow manure product is recommended over other manures. Commercial ferti- lizers with a 5-10-5 formulation can also be used in place of manure at rates recommended by your Cooperative Extension agent. These recommendations will be based on your soil test results. Add organic material, such as peat or humus, along with the lime and fertilizer; turn in thoroughly, and with a spade, dig deep into the soil. If mint is to be included in your garden, be sure to put in metal restraining bands such as those used to edge lawns. One inch of metal should show above the soil level to keep these spreading plants from wandering. Plan your garden on paper, keeping in mind the growth habits of the herbs you want to grow, and in the spring, you may anticipate a pleasant afternoon's work. With garden plan, seed and identi- fication labels in hand, plant seed at a depth four times the seed's diameter. Cover with fine soil, firm in place, and gently water. If you are transplanting seedlings or young plants, put them in late afternoon, early evening, or on a cloudy day because they wilt readily after transplanting under hot sun. To prevent disturbing the roots of these seedlings, include a ball of soil with each little plant. Place the plants in watered, drained holes which have been dug deep enough to accommodate the root and soil ball. Fill the hole with soil to the same level on the plant's stem as it was in the flat before tranlsplanting. Keep the garden moist for the next few days to help establish the roots. Fresh herbs are used as garnish on salads, with shellfish, in casseroles, dips, and salads. Dried herbs flavor stews, soup, meat and chowders, and many substitute in salads when fresh greens are not available. Herb flavors are retained longer if the harvested plant parts are cut at the right time, cured and stored properly. Tender young leaves may be used all during the growing season. To harvest for drying, pick the leaves when flowering begins, and dry as quickly as possible in an airy, dry, heated and darkened area, such as an attic. This will keep the green color in the leaves and prevent molding. Harvest seeds when they are brown. Herbs such as rosemary and thyme can be partially sundried without losing color, but do not overexpose them. When the plant parts are thoroughly dry, discard the debris of old stems. Pack the dried herbal material into dark glass or metal containers with tight-fitting tops. This will preserve those essential oils that give delicious flavors and aromas. Try growing some of these herbs as potted house plants for winter use. They are decorative as well as flavorful. Chives, parsley, and sweet basil are suggestions. Consider your geraniums as herbs too. Rather than trying to pot the entire plant from the garden, start your new house plants from cuttings or root divisions. When well established in pots, place them where they will receive plenty of sunlight. ~ `ALLIUM STELLATUM: Other Common Name: Wild Onion Where to find it: This species is found in limestone bluff and glade areas from Ontario and Saskatchewan south to a line drawn from Ohio southwest to Texas. related species are widely distributed over North America. (I suggest you take the latin name to your local library. You may find more information there. Also, you should be able to get more local, definitive information from your district agriculture representative (Federal Government). Parts used: Bulbs and tops, spring and summer. How used: Fresh, as a vegetable or as seasoning. This particular wild onion - there are many related species, all generally called "wild onion"-is similar to garden onions in that it has a definite bulb at the base. Its leaves are slender and grasslike rather than hollow like those of some of the other wild members of the ALLIUM genus, such as chives and field garlic. The leaves are quite sparse. The round heads of flowers, greenish white to pinkish or lavender, appear in July or August atop plants, which are usually a foot or so high. Often the foliage dries up at blossoming time, but the flower head remains to mark your spot for digging the bulbs right through to fall. Use this onion just as you would any tame sort, and see our recipes for using the small bulbs as a vegetable. (I'll post some if anyone wants them). Onion plants grow all over the world where conditions are suitable, so I don't suppose it should be too surpirsing that onions should be widely used as a tonic. I have found that the folk of the Ozarks, Appalachians, and Rockies in the United States share a bit of onion lore with the people of the Sierra del Grados in spain and the mountain people of Afghanistan. This is the use of onion tea or broth as a spring tonic. It's made by boiling fresh or dried chopped onion bulbs in a bit of salted water, then straining off the liquid to drink. The ALLIUM genus is quite large, and it's easy to mix up its members, which include chives, leeks, and garlic as well as onions. But in gathering all of these plants the aroma is the key. Does it look anything like any onion you ever saw, and does it smell like an onion? Your taste will be your real guide, and you will not go wrong. I hope this has been of some use to you. From Fred Towner to Stephen Ceideburg 06-May-9 ~ `BASIL (Ocimum basilicum) Description Basil is an attractive annual, about 18 inches tall, that has light-green, fairly broad leaves. The flowers are small, white, and appear in spikes. There are several species of basil cultivated, one having purple leaves. Culture Basil grows easily from seed planted after all danger of frost has passed. Pinch stems to promote bushy, compact growth. Avoid lush growth as it may reduce flavor. Harvesting Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open. Use Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form. ~ `BORAGE (Borago officinalis) Description Borage is a decorative annual with coarse, very hairy leaves and stems and beautiful sky-blue flowers in a star-shape. The plant grows about 2 to 3 feet tall. Culture Borage is easily grown from seed and will sow itself. This plant does best in dry, sunny places. Although it is difficult to transplant, you can stretch out the harvest by sowing three times at 4-week intervals. Harvesting Pick blossoms as they open. Use leaves fresh anytime; they are seldom dried. Use Sprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks. Bees are attracted to the borage plant. ~ `Caper (Capparis Spinosa). The small, trailing perrenial caper bush grows wild around the Mediterranean, in stony places. The characteristic flavor of capric acid only develops when the flower buds are pickled. Use it to complement salty or oily foods, olives, salted fish and meat. Capers add a refreshing, unexpected flavor to casseroles, or can be sprinkled with parsley over a rich daube of beef. They have a tonic and appetizing effect and aid digestion. From "The Complete Book of Herbs and Spices" by Sarah Garland: From Fred Peters to Nina Burrell 21-May-9 ~ `CHERVIL (Anthriscus cerefolium) Description Chervil is an annual plant that grows up to 2 feet in height. It has lacy leaves resembling parsley but in a lighter shade of green. The flat heads have delicate white flowers. Culture Chervil can be raised from seed sown in the garden in early spring. Seedlings are difficult to transplant. Thin plants 3 to 4 inches apart. For denser foliage, cut the flower stems before bloom. Harvesting Pick leaves just before the buds break. Cut and dry the green, tender leaves. Use Chervil leaves are used much as is parsley -- in soups, salads, sauces, egg dishes, and cheese souffles. ~ `CHIVES (Allium schoenoprasum) Description Chives are small, dainty, onion-like plants that grow in clumps reaching about 10 inches in height. They are a hardy-perennial with decorative, light purple flowers. Culture Chives demand little care other than dividing when they become overcrowded. They are easily propagated by division or from seed and make attractive border plants. Harvesting Cut fresh leaves for use as they grow. Use Chives are used to impart a delicious, subtle, onion-like flavor to foods. ~ `DEATHCAMASES Foothill Deathcamas (Zigadenus paniculatas) and other species DESCRIPTION AND DISTRIBUTION: Deathcamases are perennial bulbous forbs of tthe lily family. They resemble wild onions in appearance but the onion odor is lacking. Leaves are long and slender with parallel veins. The pale yellow to pink flowers occur in clusters on slender seedstalks. Various species occur throughout the United States but are most abundant in the West. TOXIC PART: Entire plant, especially the bulb. POISONING: The toxins are the alkaloids zygadenine, veratrine, and others. Humans, especially children, have been poisoned by eating the bulbs and flowers. All species are considered dangerous. SYMPTOMS: Excessive watering of the mouth, muscular weakness, slow heartbeat, low blood pressure, subnormal temperature, nausea, vomiting, diarrhea, stom�ch pains, prostration, coma, and occasionally death. COMMENTS: Flour made from the bulbs of deathcamas produced violent intestinal symptoms in the expeditionary forces of Lewis and Clark. Later, pioneers were killed by eating the bulbs which were mistaoen for the edible camas and wild onion or garlic. (From "Plants That Poison", Ervin M. Schmutz, PhD, Northland Press.) From Blanche Nonken to Stephen Ceideburg 05-May-9 ~ `DILL (Anethum graveolens) Description Dill, a popular annual, has bluish-green stems that contrast with finely divided, yellow-green, plume-like leaves and yellowish flowers. Dill grows about 2 to 3 feet high. Culture Dill is easily grown from seed sown in the garden in spring after all danger of frost has passed. Sow the seed where you want it to grow as it is difficult to transplant. Stake tall plants. Harvesting For best results, pick leaves just as flowers open. Pick seeds when they are flat and brown. Use Both the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil. ~ `GARLIC (Allium sativum) Description A bulb growing 18 inches high with leaves resembling gladiolus. Culture Garlic produces a group of cloves, encased in a sheath rather than a single bulb. Separate the cloves for planting. The larger outer cloves produce the best garlic. Garlic can be planted in fall (September) or in spring (May). Fall-planted garlic and spring-planted garlic are harvested at approximately the same time, but the fall-planted will be larger. Plant cloves with points up in rows 12 inches apart with the cloves spaced 5 to 6 inches apart. Fall-planted cloves should be planted 2 inches deep so frost will not heave them out of the soil whereas spring-planted garlic need only be planted 1 inch deep. Harvesting Harvest garlic when the tops die down. To prepare garlic for long term storage, cure the bulbs for 4 to 6 weed in a warm, dry, shady location where there is very good air circulation. Pile bulbs no more than 2 to 3 inches deep. The purpose is to toughen the outside skin and drive out all moisture beneath the outer scales to prevent decay. After curing, store in a cool, dry, well-ventilated spot. When properly stored, garlic can be kept for many months. Use Garlic can be used as a seasoning for meat, vegetables, and cheese dishes. ~ `LOVAGE (Levisticum officinale) Descripton Lovage is a hardy perennial with large, rich green leaves that resemble those of celery. The leaves are stronger tasting but sweeter than celery. Culture Lovage does best in a rich, fairly moist soil and can be propagated from seed planted in late summer. Harvesting Use the leaves fresh, or dry them at any time. Use The leaves and stems of lovage give a celery flavor to soups and salads. Blanch stem bases before eating. Pt2: Lovage is an Italian herb. The leaves impart a celery-like flavour, excellent in all savoury dishes, hot or cold. The seeds and stems provide flavour for stuffings, pates and stews. Since early times lovage was used as a `bath herb' when it was found that, added to the bath water, it had a cleansing and deodorizing effect on the skin. Lovage also makes an excellent cordial for a cold winter night. Lovage broth made from seeds or leaves is diuretic and stimulates the appetite. The above description, along with the fish soup recipe, comes from the book "The Herb Book" written by Arabella Boker and Philippa Back. The reference section of the book contains descriptions and pictures of 50 of today's most popular herbs. Each entry is accompanied by a full description of the herb, (of which I quoted only highlights) followed by notes on cultivation and special uses. This section is illustrated by superb colour drawings to help identification. The book contains over 275 recipes using these herbs. Can you imagine Bill, my wife complains that I'll buy almost anything that has recipes in it. ;-) From Fred Towner to Bill Mumford 20-Jun-9 ~ ~ `SWEET MARJORAM (Majorana hortensis) Description Sweet marjoram, usually grown as an annual, is one of the most fragrant and popular of all herbs. Its growth habit is low and spreading, and it reaches a height of about 8 to 12 inches. It has small, oval, gray-green leaves that are velvety to the touch. Culture This plant can be easily grown from seed or cuttings. In colder climates it is best treated as an annual or kept over winter as a pot plant. Its color makes it an attractive border plant. Harvesting Sweet marjoram leaves can be used anytime. Cut the leafy stems as flowering and dry for future use. Use Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume. ~ `MINT (Mentha) Description A hardy perennial with many different species. Some examples include spearmint (Mentha spicata), orange (M. citrata), pepper- mint (M. piperata), apple (M. rotundifolia, and pineapple (M. rotundifolia variegata). Culture Mint will grow almost anywhere. It thrives in moist soil in shade or sun and grows to a height of 2 feet and dies back with the frost. Since few pests bother it, mint spreads so rapidly that sometimes it becomes a nuisance in the garden and physical barriers are needed to contain it. Harvest Pick young, tender leaves for best aroma and flavor. Do not allow to flower. Allow to dry or use fresh. Use Mint can be used in salads, drinks, potpourri, jellies, or flower arrangements. In the garden it can be used as a ground cover in those hard-to-plant areas. ~ `PARSLEY (Petroselinum crispum) Description Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much divided, sometimes curly leaves which have a characteristic flavor and smell. Culture Parsley can be grown from seed started in early spring, but it is slow to germinate. Harvesting Cut parsley when the leaves are of suitable size. Leaves can be used fresh or dried. Use Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron. ~ `ROSEMARY (Rosmarinus officinalis) Description Rosemary is a hardy evergreen shrub in areas where winter temperatures stay above 5 degrees F (-15 degrees C). In the Northeast, however, this perennial should be taken indoors and kept as a pot plant during winter. The narrow leaves have a leathery-like feel and a spicy, resinous fragrance. Culture Rosemary grows best in well-drained, sunny locations in soil containing lime. It can be propagated by cuttings or grown from seed. Pinch the tops to direct growth. Harvesting Use fresh leaves as needed. Use Rosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine. ~ `SAGE (Salvia officinalis) Description Sage is a woody, hardy perennial plant with oblong, wooly, gray-green leaves which are lighter underneath and darker on top. Sage grows 2 to 3 feet or more in height and has a tendency to sprawl. Culture Start from seed or cuttings. A slow starter, sow seed indoors and transplant. Plant sage where it will receive full sun. Space plants 2 to 2 1/2 feet apart. Plants eventually become woody and should be renewed every 3 to 4 years. Harvesting Pick the leaves before or at blooming. Cut back the stems after blooming. Use This aromatic and slightly bitter herb is noted for its use in stuffings for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves. ~ `SAVORY (Saturja hortensis) Description Summer savory is a tender annual that grows to a height of up to 18 inches. It has small bronze-green leaves and very small white or lavender flowers. The leaves are pungent and spicy. Culture Summer savory grows best in a well-worked loamy soil. Seed can be planted in the garden in spring. Harvesting Cut leafy tops when the plants are in bud. Hang in as airy, shaded place until crisp and dry. Use Summer savory is popular as a condiment with meats and vegetables and is generally considered sweeter than winter savory. ~ `TARRAGON (Artemisia dracunculus) Description Tarragon is an herbaceous perennial that grows to a height of about 2 feet. It has multibranched growth with narrow, somewhat twisted, green leaves. Culture Tarragon will grow in full sun but seems to do better in semi- shade. It can be propagated from root cuttings or by division. It needs protection in winter in cold climates. Make new plantings every 3 to 4 years. Harvesting It is best to use fresh young leaves and stem tips. Flavor is lost when tarragon is dried. Use Tarragon leaves have a distinctive flavor similar to anise and are used in salads, marinades, and sauces. Leaves yield flavor to vinegar when steeped. ~ `THYME (Thymus vulgaris) Description Thyme is a low-growing, wiry stemmed perennial that reaches about 6 to 10 inches in height. The stems are stiff and woody and leaves are small, oval, and gray-green in color. The lilac flowers are borne in small clusters and leaves are very aromatic. Culture This plant grows best in light, well-drained soil. Thin plants 8 to 12 inches apart. It is best to renew the plants every few years. Propagate with cuttings, divisions, or by direct seeding. Thyme is an attractive edging plant or a spreading plant among and over rocks. Harvesting Cut leafy tops and flower clusters when first blossoms open and dry. Use Thyme is widely used as seasoning. Oil of thyme is used in medicines and perfumes. It goes well in gumbos, bouillabaisse, clam chowder, poultry stuffings, and slow-cooking beef dishes. ~ `Bibliography________________________ Prepared by Elsie A. Cox, Suburban Experiment Station. ~