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Spring 2001 Newsletters
Herbs
Herbs are plants or plant parts that are valued for their culinary, medicinal or aromatic qualities. They may be annuals, perennials, biennials, shrubs, trees or even fungi. Most herbs are pleasantly fragrant or strongly aromatic. Herbs are traditionally used for cooking, medicines, fragrance, dyeing, to repel or attract insects and for their ornamental value.
Herb History
Herbs have been used for medicine and cooking by native people all over the world for thousands of years. The knowledge that was gleaned by observation and trial and error was passed on orally from one generation to the next. The three oldest herbal traditions come from China, India and Egypt. The first writing on herbs, that we know of today, was that of Chinese herbalist Shen Nung. In 2,800 B.C. he listed 366 plants that were used at the time for medicine.The ancient Greeks began studying and recording plants long before the time of Alexander the Great. In the first century A.D., Dioscorides wrote an herbal reference which was the basis for all future works on the subject through the 18th Century. The Greeks shared their knowledge with the Romans, and the Roman legions brought those herbs with them to Europe and England, as they conquered new lands. During the Middle Ages, the European monks established "Physic Gardens" at the monasteries. They grew the commonly used medicinal plants, which they would use to care for the sick. During this same time, the Arab people merged the herbal knowledge of Greece and Rome with their own herbal traditions, that relied on sweet and exotically spiced preparations from far lands to preserve flavor in food and prevent illness. Following the Crusades, this Arabian herbal expertise spread to Europe. The desire for these exotic herbs and spices spurred world exploration. When the Ottoman Empire closed the land routes to the East, the Europeans sought alternative water routes and discovered a sea route to India. After Christopher Columbus crossed the Atlantic and discovered the "New World," the Spanish, French and English explorers who followed brought many plants back to Europe, with the hope that some would offer great medicinal or other benefit. The early colonists also took their herbs and herb lore with them to the Americas. They discovered that the native people had a vast knowledge of plants of their own, some of which was more effective than the plants used by the Europeans.
Herbs in Cooking
The use of herbs in cooking has a long history and is the most common use of herbs today. Herbs are used to enhance the flavor of food. Since there are no strict limits on how to use herbs, cooks can be creative in combining flavors. Although dry herbs are more concentrated than fresh herbs, cooks often prefer the taste of the fresh. Many plants were also used for teas, as flavoring agents and like hops, as important ingredients in beverages. Herbs played a part in the fermenting of home-made wines, such as dandelion, elder flower, and marigold wine as well as providing the distinctive flavor in many liqueurs.
Herbs as Medicine
Our ancestors had no prescription medicines to cure their ailments. Through trial and error, they found that certain herbs were beneficial for specific medical problems. Many prescriptions drugs used today contain one or more products of plant origin. Of the 2,500 plants that have historically been used for medicines, about 250 have been investigated thoroughly to discover whether there is a scientific explanation for their reputed effects. As a result, many new complex chemicals have been discovered. Some of these are easily reproduced in the laboratory, while others are more easily obtained from the plants themselves. Pharmaceutical companies continue to search literature and primitive societies for "new" biologically active herbal materials.
Herbs for Fragrance
Herbs have been used for centuries as aromatics and air fresheners. They were strewn on floors of palaces, churches, and homes to help counteract odors. Herbs were, and still are, grown and dried for various household needs such as bath powders, scented soaps, perfumes, scented waters, incense and scented candles. They are also used for perfumes and cosmetics.
Herbs to Repel Insects
Many herbs with strongly pungent scents and volatile oils have been used to repel insects. Some were strewn on the floor or used in bedding. It was even believed that herbs could counteract diseases and infections. Some herbs were infused in water to make a spray, and still others were rubbed directly on the skin. Pennyroyal oil is still used today to repel fleas.
Herbs as Dyes
The flowers, leaves, fruits, stems or roots of a large variety of plants were used to color silk, wool and cotton. The herbs and cloth were added to boiling water to create a change in color. A mordant was then used to set the dye.
Herbs as Ornamentals
Many herbs have showy, vibrant flowers which are attractive in the border of a formal or informal garden. In fact, some herbs have been used in the flower garden for so long that we have almost forgotten that they were once best know to cooks and doctors.
Herb Growing Today
Herbs have become very popular in recent years, for their culinary use, for their landscape character and even for fragrance and dyes. In addition the use of herbs for health and medicines has had a great resurgence. In Massachusetts today, most nurseries and garden centers offer a wide selection of perennial and annual herbs. Vegetable farms and greenhouses have added herbs to the selection of plants they offer to the public and also grow herbs for cutting and sale at farm stands.
Over the past fifteen years, a specialty market relationship has developed between local farms and restaurants. Growers sell fresh culinary herbs directly to restaurants year round. A few greenhouse growers even produce hydroponic herbs for restaurants.
Herb Facts
- The Massachusetts Flower Growers Assn. reports that as many as 400 flower growing businesses in the state grow herbs.
- The Massachusetts Nursery and Landscape Association estimates that more than a thousand nursery and garden centers in Massachusetts grow and sell herbs.
- Thirty or more fresh herbs are available to restaurants from local farms during the growing season. An additional six to eight herbs are available fresh year round.
- Thirty five Massachusetts farms sell fresh culinary herbs directly to restaurants in the state.
- According to the 1998 Agricultural Census, nine wholesale herb businesses in Massachusetts produced $588,000, in 43,000 square feet of greenhouse space.
Herb Horticulture
- Annual: A plant that completes its life cycle in one year and then dies. Common annual herbs include: basil, coriander, dill, fennel and nasturtium.
- Perennials are herbaceous plants that die back to the ground in the fall, re-emerging in the spring from the roots. Perennial herbs include beebalm, catmint, chives, lamb’s ear, lavender, lemon balm, marjoram, mint, oregano, sage, tarragon, thyme, winter savory and yarrow.
- Biennial: A plant that takes two years to complete its life cycle. The second year it will flower and produce seed before dying. Parsley and angelica are examples of biennial herbs.
- Tender Perennials are plants that are hardy perennials in their native land, but can’t stand the cold temperatures of our climate. These plants must be brought indoors in the fall, usually before a frost. Some common tender perennial herbs are: bay, lemon grass, lemon verbena, pennyroyal, pineapple sage, rosemary and scented geraniums.
- Seeding Herbs: Most plants should be seeded in the spring. Seed indoors in pots and transplant to the garden after frost, or you may seed annuals directly after all danger of frost has passed (end of May). All annuals and the following perennials can be seeded with success: chives, lemon balm, horehound, pennyroyal, sage, sweet marjoram and thyme.
- Cuttings are the best way to obtain new plants from most perennials and tender perennials. Take four to six inch cutting in spring or early summer, making a diagonal cut on the bottom. Strip the lower three-fourths of leaves and insert half the stem in sand or well drained potting soil. Keep the sand or soil moist. Cuttings require four to eight weeks to develop enough roots that they may be transplanted. Take cuttings of lemon balm, lemon verbena, mint, oregano, pennyroyal, pineapple sage, rosemary, scented geraniums, thyme and winter savory.
- Layering can easily be achieved by bending a side branch down to the ground and covering a section of the stem with soil and a small stone to hold in place. Stems of most semi-woody herbs will root in four to eight weeks.
- Dividing the roots of mature plants is an easy way to increase herbs. In early spring, after new growth appears, dig the entire plant and separate the roots, or carefully cut the plant into several sections with ample roots. Replant immediately and water. Herbs to divide include: beebalm, chives, comfrey, horehound, hyssop, lamb’s ear, lavender, lemon balm, mint, oregano, tansy, tarragon, thyme, winter savory, wormwood and yarrow.
- Herbs that can be grown indoors in a pot include: basil, catnip, chives (after cold period), dill, lavender, lemon balm, lemon verbena, mint, parsley, pineapple sage, rosemary, sage, scented geranium, sweet bay and thyme.
- Herbs for dry soil: artemisia, catmint, chives, lavender, santolina, scented geraniums, thyme and yarrow.
- Herbs for moist soil: angelica, lovage, mint and sweet woodruff.
- Herbs for filtered shade: angelica, bay, comfrey, ginger, lemon balm, lemon verbena, lovage, mint, parsley, oregano, Roman wormwood, southernwood, sweet cicely, sweet woodruff and winter savory.
Favorite Herbs to Grow with Children
Anise Hyssop (Agastache foeniculum) is a wonderful plant for garden color and attracting hummingbirds, butterflies and honey bees. It is a native to the Great Plains of North America, and has gray-green, licorice-scented leaves and long spike of lavender blue flowers on stalks as tall as four feet. The flowers of anise hyssop are edible and dry beautifully for arrangements or for use in potpourri. The leaves and flowers can also be used to make a tea, in sauces or to season salads. Plant this perennial outdoors in a bright sunny location. It will produce many seedlings.
Beebalm (Monarda didyma), also called Oswego Tea, is a perennial that will reach three feet in height with large red or pink flowers that attract hummingbirds and bees. The best way to start beebalm is from a division; space plants 18" apart in a sunny location in rich moist soil. It will spread rapidly. The Native Americans taught the colonists that the citrus-scented leaves produced a delicious tea and could also be used medicinally for sore throats and cold symptoms. A bruised leaf rubbed on the skin will repel gnats. When dried both the leaves and bright flowers make excellent potpourri material.
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 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. Catmint was once used medicinally. While cats relish this herb, rats dislike it.
Chamomile (Chamaemelum nobile) The soothing properties of chamomile tea were known long before it was prescribed for Peter Rabbit. The herb grew wild around the Mediterranean and was used by the ancient Greeks and Romans. The flowers are used for their mild sedative qualities, for stomach upset, as a cold treatment and to fight inflammation. Chamomile is a perennial that grows to about a foot with ferny, apple-green foliage. Plants are durable, and make an excellent ground cover, smelling of apples when trampled; in fact the name means "apple of the ground". The active ingredients are concentrated in the yellow-centered, daisy-like flowers. Chamomile is propagated by seed or root cutting. It prefers a well-drained soil and sunny location.
| Dill (Anethum graveolens) is a three to four foot tall annual. It is native to the Mediterranean and Southern Asia and was grown in ancient times to aid digestion. It’s name comes from the old Norse word dilla, meaning to lull, because water in which dill seeds had been soaked was given to children to lull them to sleep. Plant seeds in a sunny, well-drained fairly good soil. Save seed by collecting seed heads before they shatter; dill readily re-seeds itself. Use the blue-green foliage in salads, soups, fish and egg dishes. The foliage is also a favorite food of the larval stage of the Swallowtail butterfly, so look for the blue green caterpillars. |
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Lamb’s Ear (Stachys byzantina) is a common garden perennial, native to the Caucasus Mountains of Europe. It's long woolly, silver-white leaves form a basal rosette and soft silver flower spikes with purple flowers shoot up two feet. Lamb’s ear is very hardy, grows easily under all conditions and spreads readily. It is easy to propagate by digging up rooted stems. 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. Fresh leaves are used medicinally similar to a band aid to protect wounds and draw out infection. The leaves were also used in China to make a tea.
Lemon Balm (Melissa officinalis) is a hardy perennial with lemon-scented leaves native to the mountains of southern Europe. Start lemon balm from cutting, root division or from seed; it readily re-seeds in the garden. Plant in fertile, well-drained soil in partial shade. Water during dry periods. Harvest before it flowers and dry the leaves quickly. Lemon balm has a long history of use as both a healing herb and as a drink to ensure longevity. Ancient Greeks used lemon balm against scorpion stings, and insect and dog bites. It was used by beekeepers to attract honeybees; the name melissa means honeybee in Greek. Children today love the lemon scent. Use it in tea or potpourri or polish furniture with the leaves.
Lemon Verbena (Aloysia triphylla) is a native of South and Central America. This deciduous shrub with lemon-scented foliage is a tender perennial in our climate, so grow as a houseplant or bring indoors before frost. It prefers full sun and good, well-drained soil and will reach six feet in height. Purchase a plant or take cuttings. Harvest anytime by stripping the leaves, or cut the whole shoot and chop it. Dry in the shade; the leaves will retain their aroma for years. The leaves may be substituted for lemon or mint in recipes and used for tea and in potpourri, sachets and finger bowls.
| Nasturtium (Tropaeolum majus) is a native of Peru and Bolivia, where it is known as Indian cress. This vining annual has saucer-like leaves and bright showy flowers in red, orange and yellow. Some varieties climb as high as twelve feet; dwarf varieties grow slightly less than a foot high. Nasturtiums do best in a sunny, well-drained location with fertile soil. The seeds can be sown outside as soon as danger of frost has passed. Harvest the leaves and flowers anytime and use them in salads, they have a peppery taste. The flowers can also be used for painting, with a result similar to that of water colors. |
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Parsley (Petroselinum crispum) is a biennial, although it is best grown as an annual. Plant in full sun or partial shade in moist garden soil. It originated in the Eastern Mediterranean and has been used for more than 2000 years as a diuretic. It is one of the foods highest in Vitamin C, and also contains Vitamin A, iron, calcium, potassium, thiamin, riboflavin and niacin. The early colonists brought it with them, for health purposes and also as a green dye. Chewing a piece of parsley cleanses and sweetens the breath. Use parsley in salads, dressings, soups, eggs, casseroles and sauces. Wash, dry and chop fresh parsley, then store in zip-lock bags in the freezer, so you’ll always have some at hand. Parsley has a traditional reputation for dispelling black and blue marks. Make parsley ice cubes to treat bruises by whirling a handful of parsley and about a quarter cup of water in a food processor. Fill ice cube trays half full and freeze. Store in a bag in the freezer.
Pineapple Sage (Salvia rutilans) is a tender perennial which is native to Mexico. It is a favorite with children for its delicious pineapple-scented foliage. This tender perennial grows well in a containers and is must be brought indoors before frost. The striking scarlet flowers, produced in the fall, attract hummingbirds. Easily rooted from cuttings. Plant in full sun and well drained fertile soil. The leaves can be harvested anytime for tea or potpourri.
Pot Marigold (Calendula officinalis) is a hardy annual originating from southern Europe and eastern Asia. At dawn the bright golden-orange and yellow flowers open with the sun and stay open until the sun sets. During the Middle Ages it was used as a cure for plague and pestilence, and during the Civil War it was used to control bleeding. This sweet smelling herb soothes and protects scrapes and cuts and can be rubbed on bee and wasp stings to relieve pain and swelling. Use the flowers in salads, broths and as a dye for butter. Plant pot marigold in a sunny site with fairly rich soil. Although it is an annual, the plant should self seed in the garden.
Rosemary (Rosmarinus officinalis) is a shrub that comes from the rocky cliffs along the Mediterranean. It’s name means sea dew. It must be brought indoors for the winter in our climate. Grow in full sun to partial shade with evenly moist, well-drained and alkaline soil. The easiest way to propagate is by six-inch cuttings which root in about six weeks. Rosemary is the herb of memory, signifying constancy, fidelity, loyalty and enduring love. It was also thought to bring luck, prevents witchcraft, restore lost youth and disinfect the air. It is traditional at weddings and funerals. The early colonists brought it with them as a remedy for headaches and sore throats. Rosemary is also a popular culinary herb.
Scented Geraniums (Pelargonium Species) are native to the coastal areas of South Africa, where they are large shrubs and trees thriving in poor sandy soil. The essential oils that makes these plants so fragrant also shield them from the intense sun and from some predators. Children love the soft furry peppermint-scented geranium, and the sweet smell of the lemon, lime, coconut, apple and rose-scented geraniums. There are more than 250 cultivars. Scented geraniums are easy to grow indoors or out, however they must be brought inside before frost. They need full sun and good well-drained soil and will actually prefer a little neglect. Let them dry out (but not wilt) just a little between waterings. Cuttings, taken in the fall will root in sand in two to three weeks. The leaves can be harvested anytime for tea, potpourri or arrangements. Perfume makers use the oil of rose geranium to capture the essence of roses.
Spearmint (Mentha spicata) is the most familiar of the mints. It grows two to three feet with smooth, bright green leaves, and blooms with white or deep purple flowers in July. Spearmint prefers moist rich soil and partial shade. Purchase a plant or dig up a clump at a friend’s. Plant it in a pot in the garden to control it from spreading. Harvest before the flowers turn yellow, by cutting the whole plant to the ground. Strip the leaves off the stem and dry the leaves whole. Spearmint and peppermint are both delicious tea herbs useful to promote digestion, and both are used to flavor toothpaste, chewing gums and medicines and for sachets and potpourris. Spearmint is used in jelly, meat sauces, apple sauce, vinegars and fruit compotes. Freeze one mint leaf in each ice cube and use the mint cubes to flavor iced tea.
Drying and Saving Herbs
Collect the herbs before they begin to flower, since many herbs become bitter after flowering. Use a sharp knife or scissors to cut the stems. Cut perennials and biennials, only half way to the ground. Most herbs may be harvested at least twice during the growing season.Tie a small bunch of herbs tightly with a string or rubber band. Hang the herbs upside down in a dark well-ventilated place for one to two weeks. The rafters in the attic work well. After a week or two, if the herbs have dried, remove them and strip the leaves from the stems. Store the dried leaves in a tightly covered glass jar out of direct sunlight.
Save Herb Seed
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To save herbs whose seeds are traditionally used for culinary purposes, let the seed heads fully mature in the garden. Pick the whole seed head before the stems begin to wither and bend. Place the seed head in a box or on a plate for a few weeks until fully dry. Remove seeds from the pods and store in glass jars away from light. |
Freeze Culinary Herbs
To have a ready supply of herbs on hand for cooking, freeze your herbs. Collect and wash herbs. Spread them on a cookie sheet and put them in the freezer for a few hours until frozen. Then place the frozen herbs in a zip-lock bag and store in the freezer. You can also blend herbs with a small amount of water, and freeze the mixture in ice cube trays; then store the cubes in a plastic bag. This works especially well for basil and parsley.
Tea, Potpourri and Sachets
Herbal Tea
Place the fresh or dried leaves or flowers in a teapot. Pour boiling water over the herbs, filling the pot. Cover the pot and steep for five to ten minutes. Strain and serve.
Herbal Potpourri
Potpourris are made from coarsely broken herbs, spices and flowers. Thoroughly dry herbs, such as lavender, lemon verbena, thyme, rosemary, scented geraniums and mint. Mix your blend of ingredients in a glass bowl. Add a few drops of scented oil and a fixative such as orris root. Store in a tightly closed glass jar for a month, then pour into bowls or sachets.
Lavender Sachets
Sachet bags can be made of any type of fabric. Collect a small bunch of lavender flowers. Lay them flat in a single layer to dry. Grind flowers and place in center of cloth square. Tie with a ribbon. Use to scent drawers.
Herb Resources
Massachusetts Flower Growers Assn.
59 Foster Street
Littleton, MA 01460
(978) 952-0116
Web Site: www.horticulture.com/mfga |
Massachusetts Nursery & Landscape Association
Web Site: www.mnla.com
* list of local nursery professional who will visit schools or provide resources. |
Chefs Collaborative 2000
441 Stuart Street # 712
Boston, MA 02116
(617) 236-5200
* for a local chef who will visit school |
| Herb Society of America
9019 Kirtland Chartan Road
Kirtland, Ohio 44094
(440)-256-0514
Web Site: www.herbsociety.org Seed Exchange available to members.
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New England Unit of Herb Soc. of America
Membership Chairman
P.O. Box 503
Belmont, MA 02178
(617) 484-4841. . .
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Local Herb Gardens
Berkshire Botanic Garden
P.O. Box 826
Stockbridge, MA 01262
(413) 298-3926
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Old Sturbridge Village
One Old Sturbridge Village Road
Sturbridge, MA 01566
(508) 347-3362
Web Site: www.osv.org |
Plimoth Plantation
P.O. Box 1620
Plymouth, MA 02360
(800) 262-9356 or (508) 746-1622
Web Site: www.plimoth.org |
| The National Herb Garden
United States National Arboretum
3501 New York Avenue, NE
Washington, DC 20002-1958
Ph: (202) 245-2726 Fax: (202) 245-2745
Web Site: www.usna.usda.gov/gardens/ |
Free Herb Seeds
America the Beautiful Fund
Washington, DC 20005
(800) 522-3557
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Books
The Brooklyn Botanic Garden Handbook of Herbs
Vol 14, No. 2, BBG, 100 Washington Avenue
Brooklyn, NY 11225 |
The Eyewitness Handbook of Herbs: The visual guide to more than 700 herb species from around the world.
by Lesley Bremness with an introduction by Holly Shimizu. Houghton Mifflin Co. 1994
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The Random House Book of Herbs
by Roger Phillips and Nicky Foy 1990.
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Information for this newsletter was taken from the resources listed above.
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Massachusetts Agriculture in the Classroom
P.O. Box 345
Seekonk, MA 02771
(508) 336-4426 Fax: (508) 336-0682
www.aginclassroom.org
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