Wasn't it Mark Twain that once said
that if you didn't like the weather, just wait a few minutes? That is
just what it has been like here in new England the past week or so.
One day it is 60-plus and the next day if it dipping into the 30's
with snow falling a few inches. I almost started my herb garden but
decided to “wait a few minutes' and it is a good thing I did. But
when the time is right, herb gardens are a great way to learn about
gardening.
Up here in the Northeast, it is almost
time for many to plant their herb gardens, or at the very least start
the seedlings inside to be replanted when the threat of frost is
over. Categorizing aromatic plants as herbs or spices is
difficult-some sources saying that culinary herbs are actually one
group of spices. Most often though, the plant's place of origin is
the determining factor in its classification, those grown in tropical
regions are commonly known as spices, whereas those in temperate
zones are identified as herbs.
According to botanical records, herbs
were first used as medicines. Ancient myths credit Shin Nung, the
founder of Chinese medicine, with the first writings exalting the
curative properties of herbs. Increased experimentation and use of
herbs in healing the sick resulted after threatening decrees were
issued prescribing drastic punishment for physicians who performed
unsuccessful surgery. Hippocrates also supported the medicinal theory
of herbs and prescribed herbal remedies for curing carious illnesses.
During Roman times, botanists were sent
out to discover herbs for treating the sick Likewise, botanical
expeditions accompanied the early explorers to the new World in the
hope of discovering herbs and their respective health-healing
properties. As explorers sailed in search of new conquests, they took
some of the more popular herbs with them Those plants that survived
the perilous journey were considered even more valuable when the
explorers reached their destination.
Although the church recognized many
herbs for their medicinal properties, they frowned on the herbal
remedies promoted by the advocates of witchcraft. During the middle
Ages. witches prepared nostrums which they claimed possessed
supernatural powers. many of the concoctions, however, produced
physiological effects, some of which were healing, others deadly.
Herbs were used by people in biblical
times as a medium of exchange. In fact, these small, aromatic plants
ere treasured a great deal more than jewels. Elaborate herb gardens,
tended by monks, were common throughout northern Europe, Rome, and
Greece. Used in religious ceremonies as an altar decoration, these
sacred plants represented goodness and virtue and were traditionally
included in occasions such as wedding ceremonies.
Herbs also were used during biblical
times in the preparation of food. Referred to as the 'wit' of
cooking, they were added to improve the flavor of food. References to
the use of herbs in cooking are found in both the Old and new
Testament. For example, the paschal lamb was served with bitter
herbs, while herb teas were frequently prepared as a cure for
sleeplessness, nervousness and indigestion.
Of course, as we all know, dried herbs
are found in abundance in your local supermarket. Also found in a
great quantity, is the ever expanding selection of fresh herbs,
either in large bunches or smaller, one ounce portions, in the cold
section. The volatile essences of herbs are released when they are
heated, so storing dried herbs in a cool dry place, away from the
stove and other warm areas is optimal and NOT in the spice rack
commonly found above your range.
As for using fresh versus dried, simply
remember that it takes three times as much chopped fresh herbs as it
would chopped, dried herbs.
When growing your own herbs, be it in a
garden or inside, here is a couple of tips.
if you want aromatic herbs, try mint,
marjoram, lovage, rosemary and basil. Although they are not as
popular for the home gardener to grow, they are great not only for
cooking and flavoring, but make the whole house smell great when they
are dried in bunches and tucked away in dresser drawers or hung about
the mantel, fireplace or throughout your home.
If you want color more than anything,
ornamental herbs are the way to go. They have brightly colored
flowers and foliage. Valerian has deep red blossoms, borage and
chicory are soft blue. Multicolored blossoms can be found on thyme,
mint, chives and lavender.
As with all types of flowers, herbs can
also be annuals, biennials and perennials.
Annuals bloom for one season and die.
These include, but not limited to, anise, basil, chervil, summer
savory, dill and coriander.
Biennials live for two years, not
blooming until the second season. Caraway is just such a biennial.
Perennials, blooming every year,
include chives, winter savory, tarragon, fennel, chives, lovage and
marjoram.
I always tell people if you want to
begin your gardening career, start with herbs. You can choose any
size garden, indoor or outdoor. herbs don't need much, if any,
fertilizer because the more fertilizer used(although the blossoms may
be much prettier) the less flavor will be present. Special attention
does need to be given to drainage however. My favorite method of
growing herbs is to dig down(if planting outside)about a food. I
place a couple of inches of crushed rock, pebbles or very small rocks
down and then return the dirt on top to plant.
Another good rule of thumb. The smaller
the herb seed, the shallower it needs to be planted.
When your herbs are mature and ready,
simply pick the leaves or seeds off to use. The best time to pick
your days herbs/ After the dew has dried off the plant but before the
noon day sun.
As for protecting you perennials and
biennials, it is as simple as going to your back yard(or a neighbors)
and picking some evergreen boughs or picking up some large
leaves(such as oak) to lay down about 6-inches or so to protect the
shallow roots. make sure you don't remove this protection until you
are sure the threat of frost is over with, even if you may see a
blossom or two peaking out.
There are several, time-honored ways of
drying your own herbs for winter use. When I dry herbs, I patiently
wait until just before they flower. This is when they are at their
most flavorful. make sure you wait until the dew has dissipated. Cut
annuals at ground level and perennials about a quarter of the way
down. Once you have gathered your herbs to dry(and after rinsing and
drying) they need to be dried completely before strong of they will
easily mold.
Air drying is my favorite way to
prepare herbs for storage. I bunch them together with an elastic and
hang them somewhere dark(like a closet) to dry. This way, the
essential oils naturally flow to the leaves and it only takes about 2
weeks to thoroughly dry. When drying seeds, follow the same premise
but once you have bunched them together, place in a paper bag so that
the seeds will fall into it while drying.
Many people prefer to dry using their
oven. Simply put a shallow layer of leaves or seeds on a baking sheet
and bake on the lowest setting. usually ovens tend to have a
180-200-degree F setting, which is fine. It will take about 2 hours
to completely dry this way.
Salting is another great way to dry
herbs. Use non iodized table salt to "bury" your herbs for
about 2 weeks. When done, shake off excess salt and store. Before
using, however, make sure you rinse them off in cold water.
However you decide to dry and store,
check in on them on occasion. If you see any moisture inside your
storage containers at all, that means they are too wet. Just remove
the cover to air dry for a day or two before reclosing and storing.
Here are a few of my favorite herbs to
dry and store.
Anise is a delicate annual that can
reach a height of over two feet. it has white flowers with the leaves
tasting and smelling a bit like licorice. Anise leaves are great in
salads and of course we all know that certain desserts and cookies
benefit by a pinch of anise.
Catnip is not only a cat treat but this
perennial is used often for tea. it can grow over four feet high and
has beautiful heart-shaped leaves with purple blossoms.
Chervil is one of my favorites. At a
moderate two feet in height when fully mature, it is a soothing green
color with dainty little white blossoms. This is one of those
transplant nightmares so starting and keeping them in the house or
outside is a wise decision. Soups, egg recipes, cheese dishes and
sauces are just some of the benefits of using chervil.
Chives......what a gorgeous onion-like
herb that only grows less than a foot but is so beautiful to look at.
This perennial has light purple flowers and are the easiest herb to
grow. I border my garden with chives for a perfect accent color.
Fennel is one of those plants that
quickly grows to four feet or more. The best time to cut a fennel to
eat is when the flower stalks are within days of blooming. This is
the time for optimal taste and tenderness. They have a flavor
reminiscent of anise and the seeds are perfect in all vegetable and
cheese dishes, as well as being a great compliment to pork recipes.
Parsley is one of those hardy biennials
that is easy to grow but has(in my opinion) little flavor. I grow it
purely for natural beauty it provides and for decorative garnish for
my recipes.
Rosemary, on the other hand, is such a
popular seasoning for meats that everyone should grow it. It is
actually an evergreen shrub and grows perfectly in climates such as
New England. You can also pinch off the tips of this herb in order to
direct it to wherever you want it to flourish. I bring my rosemary in
for the winter because it makes a nice looking accent "plant'.
Thyme
is one of the most beautiful herbs to grown. Rarely measuring more
than a foot in height, the lilac-colored flowers grown in small
clusters with its leaves being very fragrant.
I would be glad to hear from you
regarding what you grown and where you grow it.
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