Chapter 14

Herbs and Their Uses

Learning Objectives 1. State some of the various uses of herbs throughout history 2. Describe parts of that may be harvested and used O cal 3. Explain the varying cultural needs of plants 4. Explain how to plan a and get started growing herbs 5. Explain how to store and preserve TMG herbs for a variety of uses Instructor Copy Herbs and Their Uses

erbs are an important part of our his- Herbs were also used cosmetically and as tory. They have been used in politics, dyes. Cosmetically, the ancient Romans used romance, love, religion, health and lavender for fragrance in their baths. Lavender Hsuperstition. They have been considered eco- was an early form of aromatherapy, as it was nomic plants, having some value or use other believe to elevate the mood. Additionally, to than sustenance. When humans became tillers make facial powder, Japanese women used the of the soil, they moved herbs with special rhizome of another Iris, the I. tectorum. An- qualities closer to where they lived. During cient Europeans also used herbs as dyes. Three the Dark Ages, Charlemagne wanted to use ancient dye herbs of Europe were woad, weld the cultivation of herbs to lift his subjects of and madder. These plants produced the prima- the Holy Roman Empire out of barbarism to ry colors of blue, yellow and red, respectively. civilization. In his Capitulare de Villis Im- They, and combinations of them together with perialibis, 812 AD, he ordered that 73 herbs, their mordants, supplied all the dyes needed including a few fruit and nut trees, be planted for the beautiful Unicorn Tapestries housed at in his royal in Aachen. He also or- The Cloisters in New York City, the Medieval dered his subjects to grow them to improve the branch of the Metropolitan Museum of Art. quality of their lives. Scientifically, herbs were an important ele- ment in the practice of alchemy, the forerunner Past Uses of Herbs of modern day chemistry. Alchemists in the Some of the oldest uses of herbs are religious Middle Ages used to spend their time dis- or symbolic. Some examples of herbs used in covering the philosopher’s stone, which they religious rites include holy as a reincarna- hoped would allow them to transmute base tion of the god Vishnu, bay leaves in the wor- metals, such as iron and lead, into gold. Herbs ship of Apollo and Madonna lily blossoms for such as lady’s mantle and valerian were often the honor and adoration of the Virgin Mary. used in these experiments. Herbs were also used as repellants against Herbs were also used medicinally. Through- evil spirits and as protection. To superstitious out history, the medicinal uses of herbs have people who could not begin to understand the been among the most common, with herbals of causes of natural events, herbs were believed the 15th-17th centuries listing a remedy to have special powers to protect them from for every physical complaint there was. Simi- the angry gods. For example, the Romans larly, almost every plant available was used in planted houseleek on their roofs to keep their some way to treat illness or heal wounds. In home and its occupants safe from thunder and those days, every botanist was also a physi- lightning. cian and every physician was also a botanist who grew his/her own medicines. In fact, Figure 1. Raised Bed Herb Garden the medicinal herb gardens of the physicians of the Moravians in Bethlehem, PA are still preserved. Specific examples of plants used for healing are: yarrow by Achilles in the Trojan War to heal the wounds of his soldiers; lamb’s ear, because it was absorbent and slightly antiseptic, as a bandage; Dittany of Crete by the ancient Greeks to draw weapons out of the flesh; Mullein for sores, wounds and boils; and mandrake by Rachel of the Bible for fertility. With the Age of Enlightenment and the Renaissance, the study of science blossomed, and and medicine parted company. The medicinal use of herbs declined sharply. It was not until the last half of the past century that

Tennessee Master Handbook 434 the use of medicinal herbs has again become big business. Medicinal Herbs of the Present Uses of Herbs Monastery at St. Gall In present day Western civilizations, the culi- The monastery at St. Gall, Switzerland, nary and ornamental uses of herbs are probably listed in 820 AD, had the healing herbs the most common reasons for growing herbs. grown in its . One of these However, there has been a recent resurgence in herbs was sage. Sage was considered a medicinal uses. This is true especially among panacea and one of the most commonly people who are seeking alternative methods used. The saying arose, “How can a man of treatment for their ailments, or are inter- die who grows sage in his garden?” Oth- ested in self-care and may not respond well to er healing herbs grown in this physic gar- laboratory-developed medicines. Global and den were: iris, peppermint, rosemary, red environmental consciousnesses may also fac- rose and cumin. Some of these are now tors into this resurgence. However, because the regarded as culinary herbs, flowers, or as effects and proper dosing of all herbs have not medicines. been thoroughly researched, especially how herbs interact with laboratory medicines, it is very important that only herbs that have been Parsley tested for safety be taken and that a doctor is consulted doctor before taking any herbal Parsley, well known today and widely medicines. used as a culinary herb, was used very Among the over-the-counter medicinal differently in the past. One of the earliest herbs that are currently popular are: Echina- records of it is in the writings of Sappho, cea, St. John’s Wort, golden seal, ginkgo, fe- the Greek poetess of the 7th century BC. verfew, saw palmetto, aloe, cat’s claw, ginseng, She said that coronary wreaths of pars- milk thistle and ephedra. It is estimated that ley were worn in the hair at love feasts. about 25 percent of prescriptions written today Herodotus, the Greek historian of the 5th are based on, or include, plant material. century BC, said that the Scythians used Companion Planting parsley seeds as one of the ingredients in embalming their dead. It was not until Herbs are useful for companion planting. They the 1st century AD that the Roman natu- can improve the quality or yield of desirable plants, deter unwelcome pests, or provide ralist Pliny indicated its culinary use, say- environment for biological . People ing that parsley was swimming in all their are continually discovering more combinations sauces. of companion planting with herbs, see Chapter 11, Vegetable . The best way to de- Killer Herbs termine workable combinations is by observa- tion. This is primarily because the underlying In ancient times, toxic herbs were used reasons of why certain plants are compatible to kill people. In Athens, the means of ex- and others are not is still uncertain. There are ecution by the city-state was by admin- many factors involved with each plant com- istering the juice of hemlock, the poison bination, including chemical and biological used to kill Socrates. factors. Therefore, the result in one garden may not happen in another. Thus, the best way to keep track of which combinations work and Useful Plant Parts which do not is to write down observations Herbs may be hardy, tender, herbaceous or and to share them with other . evergreen perennials. They may also be trees, shrubs, vines, annuals, hardy annuals or bien- nials. The part of the plant used as an herb can come from the: leaves, buds, flowers, stems, seeds, roots, bulbs, corms, tubers, bracts, rhizomes or bark. Among herbs whose leaves

Tennessee Master Gardener Handbook 435 Table 1. Common Herbs Growing Name Type Use Part Culture Agrimony P M Dry Whole plant Ajuga P M PSh Leaf Alexanders B C RS,FS Whole plant Angelica B Rep, C PSh Whole plant Anise A C Dry Ripe seed Basil, holy A Rel. FS Whole plant Basil, sweet A C FS,W,RS Leaf Bay tree T Rel, C FS, W Leaf Beebalm P C FS Leaf, Blossom Borage A C FS Leaf Burnet, Salad P C PSh Leaf Capers TP C FS Flower buds Caraway B C FS Root, Ripe seed Cardoon B C FS Midrib of leaf Catnip P M, Pet FS Leaf, Flower Chamomile, Ger. A M, Cos FS Flower Chamomile, Rom. P M,O FS Whole plant Chervil HA C PSh Leaf Chives P C RS,W,FS Leaf Colchicum HC P FS Corm Comfrey P M RS,PS Leaf Coriander HA C, M FS Ripe seed & Cilantro Leaf Costmary P Rel, H FS,LS Leaf, Flower Cumin A C, M FS Ripe seed Dill A C, M FS Seed, Dittany TP M, H PSh Leaf Epazote A M, C RS,FS Whole plant Equisetum P Abrasive RS,PS Stem Fennel A,TP Rep, C, H FS Seed, Weed Ferula TP R, H FS Stem Feverfew P M FS Leaf Flax A M FS Seed Foxglove B M PS Leaf Garlic HB Rep, M, C RS,W,FS Bulb Garlic Chives P C RS,W,FS Leaf KEY TO TYPE OF PLANT: A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree

KEY TO CULTURE: FS - Full sun, PSh - Part Shade, RS - Rich Soil, LS - Lean Soil, W - Water

KEY TO USE OF PLANT C - Culinary, Cos - Cosmetic, D - Dye, F - Fragrance, H - Historic, M - Medicinal, O - Ornamental, P - Poison, Rel - Religious, Rep - Repellant

Tennessee Master Gardener Handbook 436 Table 1. Common Herbs Growing Name Type Use Part Culture Ginger TP C, M RS,W Rhizome Good King Henry P C RS, FS Leaf Hellebores P P, M Sh Root Henbane A P, M PSh Whole plant Hops PV C, M FS Bracts Horehound P C, M Dry,FS Leaf Hyssop P C, M FS Leaf Iris P F,Cos. FS Rhizome Lamb's Ear P M LS,FS Leaf Larkspur HA P, Rep. FS Seeds Lavender P F FS Flower buds Leek B M, C, H RS,W Stem Lemon Balm P C Dry,FS Leaf Lemon Verbena TP C, F FS Leaf Linden HT C, F FS Bracts Lovage P C, M PSh Leaf Lungwort P M Sh,W Leaf Madder P D FS Root Marigold, Med. A Rel, C FS Flower Marigold, Mex. A Rep FS Whole plant Marjoram TP C, Rel FS,LS Leaf Mignonette A F FS Flower Milkweed P M FS Root Mint P M, C PSh,W Leaf Monkshood P P, M Sh Tubers Mugwort P C, Rep FS Leaf Mullein B M LS,FS Leaf Mustard A C FS Seed Myrtle TT Rel FS Leaf, Flower Old Roses HSh F, M, H FS Flower Oregano P,TP C FS Leaf Paprika A C FS,W Fruit Papyrus TP Rep FS,W Stem Parsley B C PSh,W Leaf, Root Pennyroyal P Rep FS Leaf Pelargoniums TP F, C FS Leaf KEY TO TYPE OF PLANT: A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree

KEY TO CULTURE: FS - Full sun, PSh - Part Shade, RS - Rich Soil, LS - Lean Soil, W - Water

KEY TO USE OF PLANT C - Culinary, Cos - Cosmetic, D - Dye, F - Fragrance, H - Historic, M - Medicinal, O - Ornamental, P - Poison, Rel - Religious, Rep - Repellant

Tennessee Master Gardener Handbook 437 Table 1. Common Herbs Growing Name Type Use Part Culture Pleurisy Root P M FS Whole plant Pyrethrum P Rep. FS Flower Rosemary TP C, M FS Leaf Rue P Rep, M FS Leaf Safflower A D, C FS Petals Saffron HC D, C FS Stigmata Sage P M, C FS Leaf Santolina P F, Rep FS Whole plant Savory,Sum. A C FS Leaf Savory,Win. P C FS Leaf Sesame A C, Rel FS Seeds Shallots HB C FS,RS,W Bulb Smallage B C FS Seed Soapwort P Soap, M FS Whole Sorrel P C RS,W Leaf Southernwood P F, Rep FS Whole plant Starchwort P Starch FS Corm Stevia TP C FS Leaf St.John's Wort P M, Rep. FS Flower Sweet Flag P C, M, F FS,W Rhizome P M, Rep FS Whole plant Tarragon P C PSh. Leaf Teasel B Textiles, M RS,FS Seed Pods Thistle, milk A M FS Leaf, Seed Thistle, Scottish B H FS Whole plant Thistle, carline A H FS Whole plant Thistle, blessed A M FS Whole plant Thyme P,TP M, C FS Leaf Tumeric TP M, C FS Rhizome Valerian P M, Rep PSh Root Vetiver TP M, F, Rep FS Root Weld B D FS Whole plant Wintergreen P C, M Sh,Acid Whole plant Witch Hazel PSh M PSh Bark Woad B D RS,FS Leaf Woodruff, sweet P C, F Sh,Acid Leaf KEY TO TYPE OF PLANT: A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree

KEY TO CULTURE: FS - Full sun, PSh - Part Shade, RS - Rich Soil, LS - Lean Soil, W - Water

KEY TO USE OF PLANT C - Culinary, Cos - Cosmetic, D - Dye, F - Fragrance, H - Historic, M - Medicinal, O - Ornamental, P - Poison, Rel - Religious, Rep - Repellant

Tennessee Master Gardener Handbook 438 Table 1. Common Herbs Growing Name Type Use Part Culture Wormwood P M FS Leaf Yarrow P M FS Leaf KEY TO TYPE OF PLANT: A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree

KEY TO CULTURE: FS - Full sun, PSh - Part Shade, RS - Rich Soil, LS - Lean Soil, W - Water

KEY TO USE OF PLANT C - Culinary, Cos - Cosmetic, D - Dye, F - Fragrance, H - Historic, M - Medicinal, O - Ornamental, P - Poison, Rel - Religious, Rep - Repellant are used are the bay tree (Laurus nobilis), basil ment for it may be found. Some gardeners (Ocimum basilicum), patchouli (Pogostemon may not be interested in the medicinal, toxic, cablin) and scented geranium (Pelargonium vulnerary, dye, repellent or historic herbs. spp). Gardeners may wish to grow only the herbs The herbs whose unopened buds are used that they will use in the kitchen or home such include lavender (Lavandula angustifolia), as rosemary, thyme, lavender, dill, fennel and capers (Capparis spinosa) and cloves (Eugenia savory. These common herbs were indigenous aromatica). Herbs that have only part of the to the dry, rocky shores of the Mediterranean, opened flower used are the stigmata of saffron and, once established, thrive in dry, lean soil in (Crocus sativus) and the petals of safflower full sun. (Carthamus tinctorius). The bark of the witch However, not all herbs want these condi- hazel (Hammelis virginiana) and of the cinna- tions. Basil, French tarragon, parsley and all mon tree (Cinnamomum cassia) is the part used. of the Alliums, for example, want a richer soil Horsetail (Equisetum hyemale) and papyrus and more water. Sweet cicely, sweet woodruff, (Cyperus papyrus) were prized for their stems. hellebores, wintergreen and angelica prefer Many herb plants are grown for the ripe a good bit of shade. Bay and myrtle trees, seeds they produce, such as black pepper (Piper pelargoniums, henna, tumeric, ginger, pepper nigrum), cumin (Cuminum cyminum) and anise vine, patchouli, etc. are not hardy in Zones 6 (Pimpinella anisum). In some herbs both the or 7, so it is necessary to make provisions to ripe and unripe seeds as well as the leaves bring them in during the winter months. It is (called weed) are used for flavoring, such as important to investigate the specific needs of dill (Anethum graveolens) and fennel (Foe- each herb that they will grow successfully. niculum vulgare). Some plants, such as ginger (Zingiber officinale), shallots (Allium ascaloni- The Herb Garden cum) and hemlock (Conium maculatum), have their strongest principal in their roots, bulbs, Planning and Design corms, tubers or rhizomes. Some plants are One of the nice things about herbs is that they used for their bracts. These plants include the do not need to be placed in a planned garden. linden tree (Tilia europaea) and hops (Humulus Instead, they can be inserted among vegetables lupulus). See Table 1 for a list of types and uses or flowers or they can be grown in pots on of herbs and the required growing environ- the patio. However, if a formal herb garden ments and the useful plant parts. is desired, it is necessary to become familiar with the herbs growth habits and needs before Environmental planting. There are numerous resources avail- Requirements able for becoming familiar and comfortable with growing herbs. Besides books, some of Herbs have differing needs so far as soil, water the most important resources are other garden- and sun requirements are concerned (Table 1). ers who are already successfully growing herbs. To be successful, it is necessary to know their Some important questions they can be asked hardiness and heat-tolerance zones. Investigate are: “How large does the mature plant get?” the needs of each herb so that the best place- “Is it hardy?” “Will it come back next year?”

Tennessee Master Gardener Handbook 439 2. 2Make sure the growing requirements “Is it invasive?” “Will it need to be watered?” for the herbs in the same bed are similar. “Will it get enough sun?” “Will the soil need For example, place Mediterranean herbs to be amended?” “Does this area have adequate together; this bed will require good drainage?” drainage and full sun. Once the best site has been located, con- sider the type of garden that works best for the 3. Place the perennials first; these plants will landscape design, the space and the gardener’s form the backbone of the garden. preferences and time. Formal herb gardens 4. Leave space between perennials to allow require more care and planning, less formal for annual herbs like sweet basil and Ger- design will require less maintenance. The most man chamomile. popular formal herb is the “knot 5. Consider colors, textures and shapes of garden.” A design begins with the plants to add more interest to the a series of geometric shapes that incorporate garden. See Chapter 15, Landscape De- color and texture of the plants. Many of these sign, for more design techniques. herbs in knot gardens require regular prun- ing and shaping to maintain the classic design 6. Plan for year-round interest by using at- shape. tractive materials and planning for good Border herb gardens can be formal or infor- structure when plants are dormant. mal. Border gardens usually line a path allow- ing for accessible harvesting and enjoyment of Preparing and Planting herb’s fragrances. Other garden designs can be much simpler containers or window boxes. As with planting other types of plants, before Herb garden designs can take any shape starting an herb garden, it is necessary to take or form. Here are some tips on herb garden a soil sample to the county Extension office design considerations. to be analyzed. The results of the sample will 1. Plan the garden on paper and layout determine the content of the soil and what beds with space for walkways, if the gar- amendments need to be added to insure the den is large enough. Use this as a guide soil is appropriate for the herb. Different and resource of each year’s planting. Use herbs may have different soil specifications; pictures from books and magazines to therefore, after receiving the results of the soil gather design ideas. sample, it is important to modify the soil to meet the needs of what is to be planted. Once the soil is amended, it should be tilled to a depth of 12 inches. This will allow Figure 2. Formal Herb Garden Layout roots to easily penetrate the soil. Also, existing Lavender, stone, roots and other unwanted debris should Rosemary, be removed from the soil, and depending on Chives, Basil the condition of the soil, humus and and Thyme may be added for tilth. If drainage is an issue, raised beds should be considered. Herbs can be purchased as plants or as seeds. With the present-day popularity of herbs, most garden centers and nurseries sell herb plants in the spring. Many plant societ- ies also sell herbs when they have plant sales. Herbs can also be received from fellow garden- ers. Often times cuttings to root, branches that have layered, offshoots, crown division of some perennial herb clumps or extra bulbs can be used to start new plants. Purchase healthy looking plants that are not root-bound in the containers. Herbs can be planted either in the ground or in pots. However, some herbs have a prefer-

Tennessee Master Gardener Handbook 440 ence. Many Apiaceaes, such as dill, fennel, Organic can be used to help build the anise, cumin, chervil and coriander resent soil in nutrients. being transplanted. Transplanting these plants Fertilizing: Most herbs do not need ad- may cause them to immediately bolt and, as a ditional fertilizers. Oils in aromatic herbs will result, have no leaves. Therefore, the seeds of be reduced from over fertilization. Do a soil those plants should be planted directly into test to check soil for significant deficiency or the ground. When planted in the fall or very toxicities prior to planting. Apply fertilizers late winter, these hardy annuals yield the most any to the plants that seem to lack nutrients vigorous plants. (See Chapter 3, Soils. When planting certain herbs, such as Pinching: Removal of the growing tip Anglelica, only the very fresh seeds should is called pinching. Pinching promotes more be used, and they should not be covered with braches or stems to develop. Consider pinching soil when planting. This is because these herbs leggy plants like basil. Pinching can give plant require light to germinate. a more round shape. Many perennials such as rosemary, lav- Disbudding: Disbudding is the removal ender, savory, thyme and mint, either do not of flower buds to keep a plant form flowering. produce viable seeds or have seeds that are very For annual herbs, this prolongs the plant’s slow and erratic in sprouting, resulting in a low life since flowering is the end point of the life percentage of germination. For these plants, it cycle. is easier, and more productive, to start cut- Deadheading: Deadheading is differ- tings or to buy plants. See Chapter 20, Plant ent from disbudding in that the flowers are Propagation, for more information on this allowed to bloom. Spent blooms are removed technique. to conserve the plants energy from producing Plants must be watered shortly after plant- seed or detracting from the plants appearance. ing. This will help them establish and ac- : Pruning is the practice of keeping climate to the garden conditions. Most herbs plants in a desired shape. Pinching is a form need about two weeks to become established in of pruning. Pruning can also be done strategi- a new garden. cally during harvest for plants like rosemary and lavender. Care and Maintenance Scouting: Very few pests will harm herbs, Most herbs do not need much care if they have but inspect plants for environmental and cul- good growing conditions. Some gardens re- tural problems regularly, see Chapter 21, IPM. quire more maintenance because of it intended use or design. Below are some simple routine Indoor Herb Gardening maintenance techniques for herbs. Herbs are versatile. As stated above, they can Staking: Long stems and heavy flower be grown in the ground or in pots. They can heads can cause plants to break or blow over also be grown outside or inside. In fact, grow- in wind or heavy rains. Consider staking dill, ing herbs indoors is very similar to growing fennel, monkshood and sage. them outdoors. As long herbs grown indoors Watering: Most herbs are drought toler- have adequate sunlight, water, fertilizer and ant and require little extra water. Water when soil, and are repotted annually and pruned plants show signs of water stress, see Chapter occasionally. 4, Water Management. Deep watering is To insure adequate sunlight, herbs grown important for good root establishment. Over inside should generally be placed in a west watering is more detrimental to herbs than or south-facing window. However, because under watering. the light requirement varies among different Weeding: Reduce weed competition for herbs, the specific light requirements should establishing plants. Because herb roots can be be checked before placement. In the winter near the surface, hand weeding is more effec- or in lower light situations, fluorescent lamps tive than tilling or hoeing. or grow lamps may be used to supplement the Mulching: Mulching is an effective way to winter sun for plants that require full sun. maintain consistent moisture and temperature To insure adequate drainage, raise the pot levels in the soils. It also reduces weed estab- with rocks or pot feet. Additionally, two parts lishment and keeps the garden looking clean. sterilized potting soil mixed with one part

Tennessee Master Gardener Handbook 441 coarse sand or perlite should be placed into tion about some of the more common culinary each pot. Ground limestone can also be added herbs and their primary uses. at this point to “sweeten” the soil. Adding1 Anise teaspoon of lime per 5-inch pot should be sufficient. Next, the water needs of the herb Anise is an annual herb. The ancient Greeks should to be considered. Herbs may need more and Romans used it as medicine and to season water while growing, or if they are in clay pots their foods. Today, it is used commercially in or in hanging baskets. However, herbs should the production of soaps, perfumes and li- never be drenched, as this would make the queurs. It is also used medicinally in paregoric roots soggy. and cough medicines. In the home kitchens, Although herbs can remain indoors all the seeds are used to flavor cookies, cakes and year, perennial herbs will do better if they are breads. placed outdoors in full sun during the summer Basil months. To keep perennial herbs safe while outside, they should be put, while still potted, Basil is an annual herb that grows 2 to 3-feet- in the soil up to the rim of the pot. Alterna- tall. It grows from seed or rooted cuttings in tively, instead of being placed in the ground, full sun and rich soil. It needs to be watered the pot can be placed in a protected location generously. Basil leaves should be picked such as the porch or the patio. Plants should before the plant blooms and should be kept be brought back indoors before the first frost. picked to increase leaf production. Its main This will prevent the loss of foliage and will use is culinary. It is often used to flavor pastas, avoid plant damage. The above being said, a vinegars, pestos, tomatoes, squash and zuc- light frost can be helpful on mint, chives and chini, among other things. tarragon. This is because a light frost can in- Bay leaf duce a rest period that makes the resulting new growth firm and fresh. The bay leaf comes from the bay laurel tree. This tree is not considered hardy in Tennes- Culinary Herbs see. The primary use of bay leaves is culinary. As noted in Table 1, herbs have many uses. It can be used to flavor soups, stews, potatoes, They can be used medicinally, or as fragrance, pot roasts, chickens and vinegars, among other dyes, repellants, cosmetics or flavoring. They things. However, the leaf is always removed can also be used symbolically. Herbs that are from the food before serving because it cannot used in cooking and with foods are called be chewed. culinary herbs. Various parts of the plant can Chervil be are used for cooking, although, it is usually the leaves or seeds. However, the flowers, roots This is a hardy annual that can grow to 2 feet. or stems can also be used. Below is informa- It has ferny leaves that are used in sauces, sal- ads, butters, seafood, eggs, cottage cheese and Figure 3. aspic. Chervil seeds should be planted in the Basil, Chives, fall or early spring. Chervil freezes well. Lavender and Chives Sage Planted Together Chives are perennial herbs that are in the in a Formal onion family. They grow from bulbs. The Garden snipped leaves are used in soups, salads, cream Edged with cheese, omelets and on potatoes. The blossoms Boxwoods are used as a garnish and in vinegar. It freezes well.

Tennessee Master Gardener Handbook 442 Figure 4. Chives in Flower Marjoram This is a tender perennial, so treat it as an annual. It grows to 1 foot and prefers full sun and a lean soil. It is in the oregano family, so it is in this flavor family also. Use the leaves with eggs, cheese, in breads, pea soup and poultry stuffings. Snip the fresh leaves on buttered summer squash and seafood salads. The dried leaves retain their flavor well. Mint There are many kinds and uses of mint. For ex- ample, the leaves can be used in teas, punches, fruit desserts, pea dishes, ices, jellies, vinegars and sauces. Coriander Parsley Coriander is a hardy annual that has two Parsley is a biennial herb, but it is does best names: coriander and cilantro. When the when treated as an annual. There are two kinds leaves are used, it is called cilantro. When the of parsley: flat-leaf or Italian parsley and curly seed is used, it is called coriander. Cilantro is leaf parsley. Italian parsley has a better flavor used in Mexican and Chinese cuisine. Cori- and is more nutritious. The leaves are used in ander is used in curry, commercial luncheon stuffing, butter, omelets, breads, stocks, soups, meats, cookies and breads. salads and on meat and vegetables. Curly pars- Dill ley is best used as a garnish. Parsley freezes well, but loses a lot of flavor when dried. Dill is an annual herb that grows up to 3-feet- Rosemary tall. Dill seed should be planted in full sun and friable soil. It can be used on fish and cucum- Rosemary is a tender perennial evergreen herb ber. It can also be used in mayonnaise, salads, that is rich in lore, legend and symbolism. The vinegars and borsch. Use the seed in breads. leaves and flowers were formerly used me- dicinally, but now they are used primarily in cooking. The pine-scented leaves of rosemary can be used in breads, herb oils, jelly, stuffing, tea, butter, soups, stews, meats and potatoes. Rosemary leaves can be used fresh or dried. However, it is necessary to use three times as many fresh leaves, as compared to dried, to Figure 5. compensate for water loss. Prostrate Sage (creeping) rosemary is Sage is a hardy perennial. The plants should be a Mediter- started from seeds or cuttings. Formerly, sage ranean herb leaves were an important medicine. Currently, that grows the leaves are primary used for cooking. They well in rock can be added to pork, poultry, squash, stuffing, gardens and cheeses, spreads, sauces, teas and breads. The containers. leaves can be used fresh or dried.

Tennessee Master Gardener Handbook 443 Tarragon Tarragon is a hardy perennial that must have Herbal Vinegars good drainage, especially over winter. It does Herbal vinegars are easy to make, attractive not bloom or set seed in our climate. Both the and useful additions to the kitchen. They also leaves and the vinegar made from them are make elegant, yet inexpensive, gifts. Inexpen- very important in French cuisine. Tarragon is sive decorative bottles, recycled wine bottles, used in sauces, mayonnaise, fish and chicken. or flea market finds can be used to make herbal Thyme vinegars. Once a container is selected for the herbal vinegar, it can be filled with all sorts of There are many kinds of thyme. Thyme plants exotic combinations that look great displayed can be creeping or upright. It has many flavors, on a shelf or that make remarkable additions such as: lemon, orange, lime, coconut and to foods and marinades. See the following Tip caraway. The best kinds of thyme that have the Box for instructions on how to make an herbal plain thyme flavor are the French and English vinegar. varieties. Thyme is used in breads, stuffing, vinegars, soups, butters, cheese, meats, fish and poultry. The leaves can be either fresh or dried.

Table 2. Herbal Vinegar Combinations Type of Vinegar Herbal Combinations Single Herb Compliments Rosemary, garlic, raisins and orange peel Dill, borage and shallot Garlic, fennel leaf and parsley Borage, chive, dill, savory, sage, opal basil, Coriander, oregano, garlic and cayenne lavender sprigs or flowers, fennel, parsley, White Wine Vinegar Coriander, oregano, tarragon, thyme, basil rosemary, tarragon, thyme, garlic and and garlic onion stems and blossoms Lemon thyme, rosemary and peppercorns Sliced or spiraled lemon peel and dill Parsley, sage and shallots Raspberry, thyme and sugar to taste Raspberry and black walnut Oregano, rosemary, sage and garlic Tarragon, thyme and garlic Red Wine Vinegar Rosemary and sliced or spiraled orange Basil, rosemary, tarragon and dill peel Thyme, hyssop, rosemary, fennel, garlic and oregano Basil, bay, savory, sage and rosemary Bay, cayenne, sage, cilantro, and rosemary Mint and honey Garlic and rosemary White Vinegar Lemon peel sliced or spiraled dill and Basil, rosemary, tarragon, and dill black peppercorn Parsley, Mustard, Allspice Nasturtium, dill and garlic Chive blossoms and savory Tarragon, thyme and garlic Lovage, orange peel spirals, raspberries Cider Vinegar Garlic, dill and bay and lavender blossoms Cayenne, horseradish and shallot Garlic, dill, mustard seed and lemon balm Footer Line Cell Style (Text below Table/Footnotes Go Here

Tennessee Master Gardener Handbook 444 Making Herbed Vinegars Drying Herbs One of the benefits of having a home herb When deciding what type of vinegar to make, it is important to garden is that herbs can be brought in from consider which vinegar and which herbs will be used. Because the garden and used fresh, or they can be dried of their smooth taste, red wine vinegar, white wine vinegar and and used at a later time. Homegrown herbs vinegar are popular choices. White vinegar and cider vinegar can be just as delicious as those bought at the can also be used; however, their flavors are sharper. Therefore, it store. However, if they are to be dried before is important to choose herbs whose flavor will not be smothered use, they must be properly prepared, dried and out by the strong flavor of the vinegar. stored. Preparation and Drying In herbed vinegars, the proportion of herb to vinegar is a sig- When herbs are going to be dried, the best nificant factor in taste. As a baseline for proportioning the herbs, time to harvest them is just before they flower. three or four 2-inch sprigs of fresh herbs should be used per cup This is generally the time that herbs are at of vinegar. If using dried herbs, 1/4 cup of herb per cup of vinegar their peak flavor. However, each plant is should be used. If using garlic, hot peppers, or something similar, unique. Therefore, optimal harvesting times 1 clove of garlic or 1 pepper should be used per cup of vinegar. should be checking for specific herbs before cutting them. When the herb is ready to be harvested, it should be cut off early in the Once the herbs and vinegars are selected, the herbs should be morning, just after the dew has dried. Annuals placed in the previously selected bottles or jars and the vinegar should be cut at ground level and perennials should be placed in a pot. The vinegar should then be gently should be cut about one-third down the main heated, but not boiled. Once the vinegar is hot, it should be re- stem and side branches. moved from heat and cooled to a warm temperature. It should Once the herbs are cut, they should be then be poured over the herbs. The herb bottles should then be gently washed in cold water. The purpose of placed in a dark place, such as a cabinet or shelf away from win- the wash is to remove debris such as soil or dows, for 3 to 4 weeks. At this point, the herbal vinegars can be bugs. Once cleaned, the herbs can be drained used in any recipe that called for vinegar. Herbed vinegars gener- and the leaves can be removed from the stem. ally last for up to 1 year. Once the leaves are removed, the next step is to thoroughly dry them. One method of doing this is to place the leaves on absorbent towels When beginning to make herbal vinegars, it may be easier to or screens and flip them periodically. This will use one herb at a time. The table below can be used to help with insure that all leaf surfaces are exposed to the herb and vinegar selection. However, this table is only a general air. If long stemmed herbs are being dried and guideline for beginners, so experimenting with combinations is it is not conducive to remove the leaves from encouraged. the stem, it is also possible to dry the herbs by tying them in small, tight bunches and then hanging them upside down in a dark, dry area Figure 6. that is about 70 to 80 degrees Fahrenheit. Hanging the herbs in the dark helps the herbs Drying rooms retain their green color. Also, hanging the equipped herbs upside down encourages the essential with dehu- oils to flow from the stems to the leaves, giv- midifiers and ing the herbs a more intense flavor. Once dry, ample hang- the leaves can be removed from the stem. In ing space. general, it may take a couple of weeks for herbs to dry thoroughly. An herb is thoroughly dried when it crumbles easily. Once dry, the herbs can be stored.

Tennessee Master Gardener Handbook 445 Silica Gel or Salt Drying Natural Vs. Air Drying Silica gel or non-iodized table salts can also be used to dry non-hairy herb leaves. To Many herbs can be dried slowly. How- employ this method of drying, leaves should ever, herbs with high moisture content be cleaned and then blotted dry. Next, they need to be dried rapidly or they will should be placed in a shallow pan layered with mold. Herbs with high moisture content silica gel or salt and left to dry. This drying include mint and basil. It is important to process will take about 2 to 4 weeks. After the always check specifications before dry- leaves are dried, they should be gently shaken ing herbs. to remove excess silica gel or salt. Once free of visible silica gel or salt, the leaves can be stored Drying Seeds for later use. Before using these herbs, how- ever, they should be thoroughly rinsed with Similar to drying leaves, there are two meth- cold water. ods of drying seeds. One method of drying Freezing Herbs seeds is to first place them on a piece of absor- bent paper. Then, when the seeds are partially If it is not desirable to dry or to use the herbs dry, they should be gently rubbed between after harvesting, they can be frozen. If herbs pieces of cloth or the palms of hands. This will are to be frozen, they should be washed thor- clean the seeds and remove any debris or hulls. oughly and then boiled in unsalted water for Finally, the seeds can be spread into a thin 50 seconds. After boiling, the herbs should layer on a fresh piece of absorbent paper to dry. be immediately cooled by placing them in ice It may take slightly longer to dry seeds then water. At this point, the herbs are ready to be it does to dry leaves. However, the exact time dried off, packed and placed in the freezer. depends on the specific seed being dried. A few herbs can be washed and immediately Another method of drying seeds is to hang frozen, without being blanched first. Some of the whole plant upside down inside a paper these herbs include, fresh dill, chives and basil. bag in a dark, dry area that is about 70 to 80 Storage degrees Fahrenheit. As the seeds dry, they will fall from the pod and be caught in the bag. The When storing dried leaves or seeds, it is gener- seeds can then be collected and stored. ally best to leave them whole and to grind or Oven and Microwave Drying crush them as needed. This helps to retain the oil and the flavor of the herb. However, if Alternative methods of drying herbs include desired, leaves can also be stored after being using an oven or a microwave. If using an crushed to a powder. After placing the dried oven, the leaves and seeds that are going to herbs in storage, it is important to examine the be dried should be placed, non-overlapping, jars frequently for moisture. This is because in a flat, shallow pan. The pan should then be moisture will cause the herbs to mold. If placed in an open oven at a temperature no moisture is detected, the herbs will need to higher then 180 degrees Fahrenheit for 2 to 4 be removed from the jar and re-dried. If no hours. moisture is detected after a few days, the herbs If using a microwave to dry herbs, the clean can be stored in a cool, dry place away from leaves and seeds should be placed on a paper light. Glass containers work great for storing plate or towel. The herbs should then be heated herbs. Paper or cardboard containers should in 30-second intervals for 1 to 3 minutes. never be used. They are not airtight and they Herbs should be mixed at each interval. Keep will absorb the herbs’ aromatic oils. in mind that if being dried in the oven or microwave, herbs may lose some flavor, oils or Summary color. There are many reasons one might be inter- ested in growing herbs. They can add flavor to foods, dimensions to design and control garden pests. They can also be used to make potpour- ri, teas, medicines and culinary masterpieces. An herb garden can be grown indoors or out-

Tennessee Master Gardener Handbook 446 utextension.tennessee.edu doors, alongside other plants or in a dedicated Virginia Cooperative Extension publications garden. Herb gardening is a great and fulfill- pubs.ext.vt.edu ing process that people have taken part of since early civilizations. This chapter has introduced the various uses of herbs throughout history, the parts of plants that may be harvested and used, the varying cultural needs of plants and how to plan an herb garden. Terms To Know Allium Alchemy Bolt Companion planting Fixative Lamiaceae Mordant Physic Pubescent Tilth Tomentose Vulnerary Xeric

Test Your Knowledge 1. What are some of uses for herbs? 2. What is important to do when planning an herb garden? 3. What routine care techniques are impor- tant for herbs gardeners to understand? 4. Where and how can herbs be used as companion plants? 5. According to the chart, create a list of herbs that could be planted together?

Resources The following books may be helpful for further information: Brown, Deni, Encyclopedia of Herbs and Their Uses, The Herb Society of America, Dorling Kindersley, 1995, New York. Foster, Gertrude, and Louden, Rosemary, Park’s Success with Herbs, Geo. W. Park Seed Company, Greenwood, South Carolina. Swanson, Faith H. and Rady, Virginia B, Herb Garden Design, Trustees of Dartmouth College, Press of New England, 1984. UT Extension

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