?- 15 t./ Ex tension Bulletin 284 Revised June 1957 At/Jr I .) J[! . o I) ~olin erbs

A. E. HUTCHINS 0 . C. TURNQUIST Contents Page Introduction ...... 3

What is an herb? ...... 3

Culinary value ...... 3

Culture in general ...... 3

Herbs that should be in every garden ...... 5

Sweet basil ...... 5

Borage...... 5

The chive ...... 5

Garden cress ...... 6

Dill ...... 6

Fennel ...... 7 Horseradish ...... 8 Mints ...... 8

Parsley 9

Sage ...... 9

Summer savory ...... 9

Winter savory ...... :...... 9

The thymes ...... 9

Harvesting, curing, storing ...... 10

Culinary uses ...... ····················· 11

A few useful recipes ...... 12

The recipes included in this bulletin were furnished by the Extension Nutritionists.

This Bulletin was originally issued as Circular 54 of the Agricultural Extension Service and revised in August 1938. With discontinuance of the Circular series, it has been re-issued as Extension Bulletin 284. Culinary Herbs

A. E. Hutchins and 0. C. Turnquist

ULINARY HERBS, which had an important place in the gardens C of our ancestors, are now receiving increased attention and popu­ larity. Many inquiries are received in regard to their habits, uses, and culture, and it is the purpose of this bulletin to answer briefly some of the questions most frequently asked. Those who cannot find time to plant and care for a real herb garden can at least become familiar with and enjoy some of the more pleasing and attractive herbs by planting a few in the flower and vegetable garden.

What Is An Herb? insipid dishes most appealing; can give a delightful cooling and stimu­ From the standpoint of the practical lating flavor to drinks; can give a new gardener, herbs may be defined as and distinctive flavor to warmed-over those plants which, because of their dishes, and, in many other ways, can aromatic and healing properties, are aid the housewife in banishing monot­ useful for medicinal, perfuming, or ony from her menus. flavoring purposes and which, in some Owing to their pungent distinctive cases, may have a definite ornamental flavors, herbs are used only in small value as well. quantities to lend flavor or aroma to Thus herbs may be classified, ac­ the culinary product. Therefore, only cording to their uses, as medicinal, a few plants are needed. culinary, aromatic, and ornamental. Some herbs may have two or more of these uses. This bulletin deals pri­ marily with the culinary or cooking Culture in General herbs. Fortunately for the gardener, most Culinary Value herbs are easy to grow. Though they are able to take care of themselves It is to be regretted that herbs do and survive under adverse conditions, not play a more important part in almost like weeds, they will be most American cookery, because their use attractive and give the best results if opens the way to the preparation of properly planted and cared for. an infinite number of distinctive and Herbs do best in a sunny location. appetizing dishes. Herbs can make Partial shade may produce a more lux-

3 uriant growth, but lots of sunshine is pots or flats when the plants are small, needed to make most herbs rich in the and set in the garden as soon as out­ volatile oils responsible for the odors door growing conditions are favorable. and flavors. For this reason, a west, This also provides a longer growing south, or southwest slope is preferable. season. Sow sluillow in the flats and Any good garden soil will prove sat­ cover lightly with finely pulverized isfactory for most herbs, although soil or sand. 'When herbs are seeded many of them seem to prefer a rather directly in the field, radishes are often meager, poor soil. If the soil is too sown along with them to mark the rich, their growth is often rank and row until the herbs come up. the oils poor in quality. Only a few rviost perennial herbs can be propa­ herbs, particularly those frequently gated by cuttings of the roots or tops. cut, such as parsley, chives, and basil, Top cuttings, a few inches long, usual­ require applications of manure or ly root readily if placed in moist, other plant foods. 'Vater-loving herbs, shaded, light soil. As soon as they such as the mints, cress, lovage, penny­ start growing, they may be transplant­ royal, and angelica, should have a fair­ ed to the garden. Plants may be taken ly moist location. Most other herbs do up in the fall, kept in the house or best on a rather dry, well-drained soil. greenhouse during the winter, and The soil should be well prepared cuttings made early enough in the before planting. Loosening the soil to spring so that they will be well rooted a depth of from 18 inches to 2 feet and ready for setting in the garden as aids in deep penetration of the roots. soon as the conditions are favorable. However, if the herbs are planted in To be most successful, hardy perennial the vegetable garden, fair results can herbs should be lifted and transplant­ be obtained by the usual plowing. All ed every three or four years. If this clods should be well broken up. The cannot be clone, a top dressing of rich surface should be very finely pulver­ soil each fall will help keep them ized, especially if seeds are used in­ healthy and vigorous. stead of transplants. Such herbs as sage, thyme, and Herbs require little attention after savory are often propagated by means they have once become established. of layers. Selected branches, still con­ Cultivate only often enough to kill the nected with the plant, are laid on the weeds and provide a fine dust mulch. ground, pegged clown, and the joints Except for the moisture-loving herbs covered with an inch of dirt. Under mentioned above, watering is neces­ favorable growing conditions, roots sary only in periods of fairly severe will be formed in three or four weeks. drouth. In general, herbs are remark­ Then the layered branches may be ably free from insects and diseases. severed from the plant and planted Only a few need fertilizing. whole or cut into as many pieces as Tarragon, chives, pennyroyal, and there are rooted joints. the mints are always propagated by Mints may be divided by thrusting cuttings or divisions. Practically all the a sharp spade through the clump and other herbs may be propagated from transplanting the divided parts. Other seed. It is usually well to sow early in perennial herbs may be divided in the flats or shallow boxes, transplant into same manner, but the plants receive

4 a sev re check and are apt to be un­ symmetrical. Chives ar di vided by pulling the plants apart from the clump and planting them individually. In garlic, the ·loves into which the bulbs are divid d are plant d. In this region, it is usually necessary to give the perennial and bi nnial herbs a winter covering of some ma­ teri al such as straw, marsh hay, or leaves.

Herbs That Should Be in Every Garden Following ar s parate discu sions of a few of the most popular h rbs whi h should have a place in ev ry garden. As already suggested, many of th herbs have ornamental us s in bord rs, Bower gardens, and as house Fig. 1. Sweet Basil plants, but these uses cannot b fully discussed her . light, dry soil in a sunny location. SWEET BASIL Borage oft n reseed its If. Sw t basil, a mu h-branched an­ Borag has clust rs of ry prett nual, is extr mely hardy. Bush basil i light blu How rs which ar candi d, a dwarf form. Start arly from seed mad into Borag t a, and us d for and transplant 12 in ches apart in rows fl ayoring drink . Th young l ave and 18 inch s apart. A light, medium­ 1 afy tips are used in rnix d salads, fertil , dry soil in a sunny location is for garnishing, and in bev rag . bes t. Basil has a clove-like fla vor and th THE CHIVE leaves and tips of th shoots are us d Th chi v , a hardy perennial i in mock tmtl soup, in st ws, dr ss­ clos l relat d to th common onion ings, whit sauc s and milk gravies, but is of much mild r fl avor. To prop­ in Aa,·oring salads. and "vhen dried are agate, divid old clump and s t out used for spi in sausag s and roas ts. th individual plants in fall or arly sprincr. Chives grow in any good gar­ BORAGE d n soil. sunny lo ation is preferr d, Borage is a coars annual h rb. Sow but th , do fairly w ll in partial in the open in the spring about )~ inch had . If cut h avily, giv light appli­ deep. Thin to stand about 12 to 15 cation of manur or commercial f r­ inch s apart. It does b st on a poor, tiliz r.

5 The green leaves of chives are us ed for seasoning everything from soups to cheese, with the exception of pas­ tries and desserts. The plant is attrac­ tive with sl nder pencil-shap d leaves and rose-purple flowers . It is well adapt d as a border or specimen plant in the perennial or rock garden, and may be used as a winter house plant.

GARDEN CRESS Garden cress is an annual, cool­ weath er plant whose leaves are used in salads and for (Tarnishing. Seed v ry early in rows 12 to 15 inches apart. Thin plants as need d for use. If the leaves are removed ·without injuring the crown, the plant will continue to bear. The leaves are ready for use in six or eight weeks after planting. Sue-

Fig. 3. Dill

cessive plantings 10 days apart insure a continuous supply until hot weather, when the plants quickly go to seed. A cool rich soil is desirable.

DILL

Dill is a hardy annual. Seed about )~ inch deep early in the spring in a sunny location. If wanted for use in dill pickles, plant about two months before the cucumbers will be ready. Thin plants to stand nine inches apart in rows 18 inches apart. Dill prefers sandy soil, medium-fertile, well­ drained. Add water in dry periods. The young leaves and stems of dill are often used for seasoning sauces and salads, for flavoring vinegar, and Fig. 2. Chive in pickles. The seeds are sometimes

6 Fig. 4. Sweet Fennel

used in pas tries, soups, and stews, but about two fe t high and has much­ most often in dill pickles. thickened overlapping leaf bases. Fennel grows best on a unny, poor FENNEL to medium-fertile, well-drained soil that has plenty of lim . It is propa­ Fennel, a semi-hardy perennial, is gated from eed sown JS to ~ inch deep cultivated as an annual. Two kinds are in the open ground in early spring. commonly grown in the garden­ Sw et fennel plants should be thinned sweet fennel · and Florence fennel. to stand about 18 inches apart in rows Sweet fennel is most popular and 24 inches apart, and, if the plants are reaches a height of three to four feet. to be u ed like endive or celery, the Florence fennel or Finocchio grows flower stalks should be cut and used

7 wh n about to bloom. Florence f nncl F lor nee fenn l is usually boiled and plants should b spaced 6 to 12 inch s serv d with butter or cream sauce. apart in th row. When the thickened overlapping I a£ bases of this typ fo rm a swelling (called the "appl " ) HORSERADISH about th siz of an gg, a little earth Horseradish, a hardy perennial should be h ap d halfway up the base. h rb, grows b st in a cool, humid Cutting can usually begin 10 days climate and in a deep, rich, mellow, later. moist soil. Root ·uttings, }!a to )~ inch F nne! has a distinctive fl avor whi ch across and four to ight in ches long, is v ry attractive to many. The stems are planted sli ghtly slanting with th ar often blanched and eaten like top three to four in ches below the soil eel ry or endive. Carosella, a famous surface. Plant as arly as possible in deli cacy of Naples , is mad from the the spring, one foot apart in rows stems of swe t fennel cut befor three feet apart, and giv the bed a fl owerin g and served with an oil or heavy coating of well-rotted manure. vinegar sauce. The leaves are used for Hors radish is used chiefly as an garnishing, also in salads, soups, and early spring r !ish or condiment for puddings , and are especially appre­ servin g with m ats. For this purpose, ciated with fi sh dishes. Se ds are used the roots are ground and preserved in in cakes , candies , and soups and the vinegar and may also be mix d with oil from them in liquors and soaps. mustard.

MINTS Mints are very popular. Among the most commonly used per nnial mints are: fi eld, corn , or Japanese mint; pep­ permint; pennyroyal; bergamont or lemon mint; sp armint; and white wooll y mint. Mints propagate r adily by cuttings or di vision. In g neral, they do bes t in a moist, rich loam in partial shade and ar usually plant d in beds. In au­ tumn, cut the old-growth close to th ground. In spring, sift ri h soil over them to giv the runners a chance to root. Beds should be transplanted ev­ ery three or four years. Clumps may b forced during the winter in the hotbed, gr nhous , or in boxes in the house. The leav s and young shoots ar valuabl in Aavoring soups, stews, Fig. 5. Sage sauc s, j Jli es, and beverag s. Oils,

8 extracted from them, are used in fla­ 12 to 18 inches apart. Sage prefers a voring candy and gum, in scenting rather spare, mellow, well-drained soaps, in perfumes, and in the prepara­ garden loam. \iVhile perennial in na­ tion of medicine. ture, sage is usually treated as an annual in this region. PARSLEY Parsley, a biennial, usually is culti­ SUMMER SAVORY vated as an annual. The leaves are Summer savory is a sm,all, bushy, used for flavoring, garnishing, and in annual with little pink or white salads. flowers. The leaves,,young shoots, and Parsley seed is slow to germinate. flowers are used in salads, meat and_ Sow about J~ inch deep under glass poultry dressings, meat sauces, cro­ and transplant the plants to the garden quettes, and stews, or cooked with six inches apart in rows 12 to 18 inches fresh peas and beans. Seed is sown apart. If seeded outdoors, some quick about J~ inch deep in a sunny location germinating crop, such as radishes, in the spring. The plants are thinned should be sown with them to mark the to stand about 6 to 18 inches apart row. Parsley will do well in a sunny and grow well in an average garden location on an average garden soil, soil that is poor in fertility and fairly moderately fertile and well drained dry. Foliage to be stored should be cut but retentive of moisture. By using the as soon as blossoms appear and should outer leaves as needed, the plants pro­ be dried in the shade. duce throughout the season. In the fall, plants may be dug up and potted. WINTER SAVORY In potting, take a considerable part of the root system with the soil surround­ Winter savory, a fairly hardy peren­ ing it and reduce the foliage by re­ nial, is a good ornamental plant. moving a part of the outside leaves. Though inferior in flavor to summer The potted plant is then handled like savory, its culinary uses and general any house plant. cultural requirements are the same. It may be propagated from seed, cut­ SAGE tings, divisions, or layers. Since it does not transplant well, seeds are sown Sage, a perennial, is one of the most where the plant is to remain. popular of our culinary herbs, the dried leaves being used chiefly for THE THYMES flavoring meat and poultry dressings, sausage, and cheese. As the flavor is The thymes are small, fairly hardy strong, the leaves should be used spar­ perennials, often used for edgings and ingly. rookeries. The leaves are employed for With the exception of Holt's Mam­ seasoning. The several cultivated moth variety, which must be propa­ forms are similar in their culinary gated by division or cuttings, sage is properties, but vary somewhat in their usually propagated by seed. Sow out­ ornamental values. doors early in the spring about J~ inch Common thyme is an erect, bushy deep. Thin the plants to stand about plant about 8 to 10 inches tall, bearing

9 Fig. 6. Thyme

tiny grayish leaves and lavendar blos­ well-pulverized seedbed and are usu­ soms. Mother of thyme or creeping ally sown indoors early in the spring. thyme makes a perfect mat of green In early June, the plants may be trans­ in the rock garden. There are several planted to stand 6 to 12 inches apart varieties of lemon-scented thyme, such in a sunny location . The soil should be as the Silver, Golden, and Variegated, medium-fertile, light, and fairly dry. all of which are useful as herbs or for the Hower garden proper. The leaves Harvesting, Curing, Storing of young thyme shoots, green or dried, are used for seasoning soups, meat At least a few herbs should be avail­ sauces, meat and poultry stuffings, able for winter us e. Most herbs are sausages, cheeses, and gravies. fairly easy to store and will retain Thymes are easily propagated by their aroma or flavor for a consider­ cuttings, divisions, layers , or seed. The able period of time. Some kinds may seeds are very small and are merely be potted for winter and gi·own as pressed gently into the surface of the house plants.

10 Foliage harvested for storage sho~ld gold, sweet annual marjoram, mints, be cut on a bright, dry day wheru the parsley, rose geranium, rosemary, and plants are in full growth, vigorous, lemon verbena. and full of sap, and just before flower­ ing. They should be cut close to the Culinary Uses ground, tied in bunches, labeled, and hung up to dry in a cool, clean, dry, Success in the use of culinary herbs dustless, airy room, such as an attic, depends largely on the cook. Many and dried as quickly as possible. If herhs are very pungent and only a small quantity should be used. Start desired, the leaves may be stripped with a very small amount, allow that off and dried in trays. When dry to blend thoroughly with the material enough to crumble, the leaves, whole being prepared, and then add more if or finely crumbled, may he placed in necessary to meet the individual taste. wide-mouthed bottles or fruit jars, Some herbs are best when used alone. labeled, and tightly corked or covered. Others may be blended to give a de­ Look at the jars daily for a few clays lightful effect. This opens up a wide and if any moisture is present, remove field for experiment by the cook. the herbs and dry further. Herbs must Sage, sometimes used to season he thoroughly dry to keep well. Sweet stuffinas for turkey and chicken, is basil, hoarhound, marjoram, sage, more generally used in dressings for thyme, balm, savory, tarragon, lav­ pork, goose, duck, and for seasoning endar, parsley, celery, dill, fennel, and sausage. Parsley or fennel alone, or mint are the herbs whose foliage is thyme, marjoram, and savory, alone most commonly dried. or in combination, are best suited for Herbs grown for seed should be al­ veal, venison, most game, turkey, lowed to ripen and then harvested just chicken, and fish. Basil and balm are before the seeds start dropping. Place often used in the same way. Horse­ the seeds with other attached parts on radish sauce is very good with baked a paper or cloth to dry. As soon as ham. Soup stocks are improved by they are dry enough, thresh out and adding sweet herbs, parsley, chives, remove the dirt and refuse. Then and garlic. spread the clean seeds in thin layers Cress, parsley, and angelica are on a cloth or paper until they are often recommended as garnishes for thoroughly cured. Store in glass jars. fish dishes. Mint sauce or jelly is The conditions for harvesting, curing, almost indispensable with lamb or and storing should be the same as mutton. Mint or tarragon, sprinkled those necessary for preserving the fo­ over them, add to the quality of many liage. Among the herbs whose seeds fruit salads. Such herbs as chervil, are commonly used are angelica, anise, chives, mint, parsley, peppergrass, celery, sweet cicely, coriander, cumin, watercress, sorrel, and tarragon may dill, fennel, lovage, poppy (maw), and be added to salads to give them a sesame (bene). pungent flavor. Herbs that may be taken up in the Manv breads, rolls, cookies, cakes, fall, potted, and used as house plants drinks: candies, and pickles mi1y be include bush basil, chives, pot mari- given a different appetizing quality by

11 the addition of some of the various verbena, balm, mint, rose geranium, seeds mentioned previously to recipes or anise. Leftover meat dishes may be already in use. improved greatly by seasoning liberal­ Many beverages may be improved ly with sweet herbs. Basil is especially by the addition of a sprig or leaf of good for seasoning tomatoes. Many woodruff, borage, costmary, lemon other uses are possible.

A Few Useful Recipes

OMELET WITH HERBS quently used as infusions. All that it is necessary to do is to pick the fresh A favorite French omelette is made green leaves of the herb to be used by adding a mixture of minced pars­ just before flowering, wash, dry slight­ ley, thyme, and sweet marjoram to a ly before the fire, fill a jar with them, plain omelette prepared in the usual cover with a good grade of vinegar, way. Use I teaspoon fresh chopped keep out of the air, allow to stand two herbs per egg, or fi teaspoon of mixed to four weeks, strain, and bottle. Use dried herbs for 4 eggs. Other herb the liquid according to its strength for combinations may be used, such as flavoring. Other herbs are sometimes minced thyme, tarragon, chives, treated in the.same way. marjoram, and chervil, or minced thyme, basil, summer savory, and chives, or any of these herbs may be BREAD STUFFING added singly. Bread stuffings can often be im­ proved or made distinctive by mixing in thoroughly J.l teaspoon of thyme, )~ FRENCH DRESSING teaspoon of powdered sage, )~ tea­ This dressing, prepared according spoon of chopped onions or chives, to the cook's own recipe, may be and )~ teaspoon of summer savory varied in many ways to suit the in­ either singly or in combination. Other dividual taste by adding bits of pars­ herbs previously mentioned as being ley, horseradish, tarragon leaves, and used for this purpose may be tried in vinegars of distinct flavor such as tar­ similar quantities and often give a ragon. The French always rub the very pleasing effect. bowl in which the dressing is made with a clove of garlic. LEMON MINT For each glass, squeeze the juice of one lemon over 6 or 7 crushed mint HERB INFUSIONS OR VINEGARS leaves. Sweeten to taste, and add Mint, tarragon, dill, sweet basil, chopped ice and water to fill the sweet marjoram, and burnet are fre- glass.

12 SEAFOOD COCKTAIL SAUCE HERB SANDWICH

H cup tomato catsup Hounds of bread spread with chopped olives, minced lettuce and 2 thsp. mayonnaise watercress, tarragon, paprika, parsley, 1 tbsp. lemon juice and chives, chopped finely and mixed with butter, make delicious sand­ 2 drops Tahasco sauce wiches. 1 tsp. prepared horseradish

)fl tsp. salt 1 tbsp. chopped celery or CANDIED MINT LEAVES OR BORAGE FLOWERS !~ tsp. celery salt (optional) Pick large leaves of spearmint, pep­ Combine all ingredients. Chill. Pour permint, or the flowers of borage. Dip over shell fish such as shrimp, lobster, the dry, clean leaves or flowers in or crab, and serve with lemon wedges. whipped white of an egg to which 3f Add I tbsp. minced onion or 1)~ tsp. teaspoon of water has been added. minced green pepper if desired. Coat immediately with granulated sugar and lay on waxed paper. Allow to dry thoroughly. These may be used immediately or will keep for a con­ CANNED TOMATO JUICE siderable time. COCKTAIL

1 pint tomato juice 2 tbsp. lemon juice HERB-FLAVORED MEATS J~ tsp. salt Hub pork chops or steaks with a few grains cayenne small amount of thyme or marjoram. 1 tsp. sugar Sprinkle pork roast with caraway seeds. Few drops onion juice (optional) Rub lamb with thyme, marjoram, or 2 tsp. each fresh or )~ tsp. each rosemary before roasting. crushed dried tarragon and basil Use a bit of crushed thyme with veal. Heat tomato juice and herbs; add salt, cayenne, and sugar. Allo'.-v mix­ Sprinkle hamburger with finely ture to stand for at least an hour. Add chopped dill leaves, or fresh marjoram juices, strain, and serve. and chives.

13 CABBAGE SLAW WITH DILL )~ tsp. crumbled rosemary, thyme, or sage. Serve over onions, celery, Combine }i cup vinegar lima beans, corn, peas, or snap beans. }~ cup water )~ tsp. dry or 1 tsp. freshly chopped }~ cup sugar mint leaves-over carrots or peas. 1 tsp. finely chopped fresh }~ tsp. thyme or marjoram-over dill or Jf tsp. dill seed boiled cabbage. 1 tsp. salt

Mix with 2 quarts finely shredded cabbage just before serving. CARAWAY COOKIES )f cup butter HORSERADISH SAUCE · 1 cup sugar Whip )~ cup of heavy cream stiff. 1 egg Mix 3 tablespoons of grated horse­ radish, 1 tablespoon of vinegar, }~ tea­ 1 tbsp. milk or cream spoon of salt, sprinkle with cayenne or pepper, and beat the mixture grad­ Bf cups flour ually into the whipped cream. This 1Jf tsp. baking powder sauce is very good with baked ham. Jf tsp. salt Vf tsp. caraway seeds HERB BUTTERS FOR VEGETABLES Cream butter and sugar, add egg Combine 2 tbsp. melted butter with and milk or cream. Blend in sifted dry any one of the following. Pour over ingredients and seeds. Wrap in wax hot cooked vegetables. paper and chill. Roll out very thin on floured pastry canvas. Cut in fancy )~ tsp. ground basil-over parsnips, shapes, and bake on ungreased cookie turnips, peas, potatoes, beets, sheets 8-10 minutes in a hot oven green beans, or corn. 375-400° F.

14

UNIVERSITY OF MINNESOTA, INSTITUTE OF AGRICULTURE, ST. PAUL 1, MINNESOTA Cooperative Extension Work in AgricultUle nnd Home Economics, University of Minnesota, Agri­ cultural Extension Service and ,United States Department of Agricultm·e Cooperating, Skuli Rutford, Director. Published in furlhernnce of Agricultural Extension Acts of May 8 and June ~0, 191<1. SM-4-57