Herbs and Spices Workshop May 2020

Sustainable Living Series - Workshop ‘Herbs and Spices’

They add a zing to your salsa and depth to your curry. Expensive to buy, yet so easy to grow. We grow Herbs and Spices to nurture and stimulate both ourselves and our gardens. The leaves, stems, roots, bark and ‘sap’ of a variety of plants are used to add a bit of vibrance to our creations.

The types of herbs you grow will be dependant on your climate and your tastes. On occasion you can grow plants outside their normal climatic region, however be prepared to manipulate its conditions and be more patient, as your harvest times may be longer. You may also find that the flavours are slightly different outside their traditional climatic region.

I find... * Sometimes you will eat far more of something than you can grow. * Sometimes it will be far more economic to buy them. * Sometimes you will grow them, just because you can. That’s the fun of gardening!

Using Herbs and Spices Think about the types of dishes, preserves, herbal teas, shampoo/conditioners and hand creams you use. What are the main herbs and spices used?

Whatever the cuisine you prefer, there will be various ‘staple’ herbs and spices used. A few examples are: Indian: Cumin, Mustard, Turmeric, Ginger Thai: Lemongrass, Kaffir Lime, Chilli, Coriander Moroccan: Paprika, Cardamon, Cinnamon, Preserved Lemon Italian: Garlic, Basil, Sage, Oregano

While many are perennials and available year round in our garden, some are annuals and need to be harvested at their peak for later use.

Tips on Storing Herbs & Spices •Dry the plant material either by hanging in a dry warm place or using a dehydrator (as per the instructions) •Store in an airtight, clearly labeled container. Glass jars are a good option. •Keep them in a dark place for best shelf life. •Soft herbs such as basil are best stored Frozen - wash leaves, pat dry and freeze whole without chopping. Defrost and chop before use.

Growing tips Group plants with similar requirement together. This includes soil conditions, fertiliser requirements, and preferring locations in either sunny or shading positions.

For example, plants that like a

•Sunny position include: Calendula, Garlic Chives, Fennel, Hops, Lavender, Lemon Balm, Oregano, Rosemary, Sage, Society Garlic, Sorrel, Thyme, Tulsi, Yarrow •Part Shade & Shady positions are Borage, Coriander, Chamomile, Cress, Dill, Ginger, Lemongrass, Lemon Verbena, Mint, Nettles, Parsley, Rocket, Strawberries, French Tarragon, Tulsi, Turmeric, and Violets

Notes © May 2020 - Aquila FoodForest - [email protected] 1 Sustainable Living Series - Workshop

Commonly grown herbs & Spices include: Basil, Bay, Chilli, Coriander, Chives, Garlic Chives, Parsley, Rosemary, Sage, Thyme, Mint and Oregano. These are easily sourced and grown in our area.

In our climate, Mediterranean herbs flourish. They are hardy, water wise and great for busy gardeners, as they don’t need too much attention. A word of caution if you are growing these in pots - Mediterranean herbs can be ‘killed with kindness’. Sage, Thyme, Oregano and Rosemary like to dry out between watering, so these are ones that don’t need self watering pots.

A few less common ones that are worth growing include: Chamomile, Chervil, Chicory, Curry tree, Dandelion, Dill, Fennel, Ginger, Lemongrass, Lemon balm, Lemon verbena, Mustard, Savoury, Stevia, Turmeric and Tulsi.

•Chicory (Chicorium intybus) - An Italian Dandelion. There are various types, some are biennial others perennial. The leaves and roots are edible, be aware that the greens become bitter once it has flowered. The roots are used as a coffee substitute.

•Savory - Tasting a bit like ‘mixed herbs’, there are two types. Summer (S. hortensis) is an annual with a stronger flavour and seeds readily. Winter Savory (S. montana) is a hardy, low growing perennial. Best propagated by cuttings or layering.

•Turmeric (Curcuma longa) - This can be used dried or fresh. It is a subtropical plant so will need to be kept in a sheltered position and protected from frost.

If you are looking for something different, why not try growing Cardamon, Cumin, Fenugreek, Stinging Nettle or Saffron. There are also a plethora of fantastic Native Bushfoods, including Saltbush that are a welcome addition in the kitchen.

•Cardamon (Elettaria cardamomum) - In our climate you will be growing it for the leaves. It usually only flowers in tropical climates, then producing the seeds/pods.

•Cumin (Cuminum cyminum) - Belonging to the Parsley family, this is generally grown for the seeds. The leaves can be used but have little taste. Plant in Spring for a Summer harvest.

•Dandelion (Taraxacum officinale) - Nutty and slightly bitter flavour, best in spring. The leaves can be blanched to reduce the bitterness. Edible flowers.

•Fenugreek ( Trigonella foenum-graecum) - The seeds are rich in minerals and is a valuable addition to many spice mixes. This legume makes a great green manure crop, looking similar to clover with a long taproot.

•Saffron (Crocus sativus) - An expensive spice, that is the dried stigma of the crocus flower. This is considered a labour of love to grow. The bulbs produce 1 flower and there are only 3 stigmas per flower. Always handpicked - Now you know why it is so expensive.

•Stinging Nettle (Urtica dioica) - Prized for its edible greens rich in protein, Vitamin A & C, Iron, Magnesium, Calcium, Potassium and fibre. There are annual and perennial varieties and they will spread by rhizome and seed.

Specialty Herb Gardens Herbs are multipurpose gems in our gardens, I boldly companion plant herbs and spices in my vegetable garden and my food-forests.

They are wonderful for their Culinary uses, as well as for making Herbal teas (Tisanes) and/or Herbal Products. If you are looking to create something a little different, why not try planting out a specialty herb garden. Pizza garden are popular with kids of all ages, first aid and relaxation gardens are also particularly useful.

An Immunity Boosting garden could include plants such as Calendula, Chamomile, Echinacea, Evening Primrose, Ginger, Hibiscus, Hyssop, Lemon, Lemon Balm, Lemongrass, Mullein, Thyme, Violet, Yarrow.

There are plenty of books and online resources to help you design your own personalised herb garden. Remember to make it useful and beautiful.

A few Cautions when using Herbal Infusions and Decoctions

•Positively identify plants before using. Common names can vary from region to region. Be sure of the Latin name of the plants to ensure you have the right species. •Never use any plant material that you know or suspect might have been treated with chemicals. •Always check that the plants are safe to use with children, the elderly or pregnant and breastfeeding women. •Some herbs can cause allergic reactions. •Always seek health professional guidance for serious physical ailments and/or diseases. Do not self diagnose or self medicate.