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Home , Caper, Chervil, Fines herbes, Hyssopus officinalis, Italian seasoning, Leaf celery

HHeerrbbss -- TThheeiirr MMaannyy UUsseess

UF / IFAS Marion County Master Gardeners, Inc. HHeerrbb GGaarrddeenn Cared for by Marion County Master Gardeners 2232 N.E. Jacksonville Road Ocala, FL 34470-3685 Author: Pat Greenfield, Master Gardener Table of Contents

Herbs in the Garden - Purpose of Booklet and Garden Plan...... 3

Definitions for Preparing and Using ...... 4 - 5 Definitions...... 4 - 5 Equipment ...... 5

Using Medicinal Herbs ...... 6 - 7

Cooking With Herbs and ...... 8 - 13 or ...... 8 Fresh or Dried...... 8 Families...... 8 Uses ...... 9 - 10 ...... 10 - 11 Seasoning Meats...... 11 Seasoning Mix Recipes ...... 12 Herbal Teas...... 13 Edible ...... 13

Using Herbs for Crafts...... 14 - 15

Using Herbs for Fragrance and Cosmetics...... 16 - 17

Other Uses of Herbs ...... 18 Dyes ...... 18 Companion Cropping...... 19 Miscellaneous Uses...... 20

Pictures of Herbs from the Herb Garden...... 21 - 24

References ...... 25

Note: The charts and data contained in this booklet are for informational purposes only. Any use of herbs for medicinal purposes should only be while under the direction and guidance of a certified practitioner or licensed medical physician. UF/IFAS or the Marion County Master Gardeners will not be held responsible for the misuse of any herb.

Cover Photo: UF/IFAS Marion County Extension Herb Demonstration Garden

2 Herbs in the Garden Herbs can have different uses such as culinary, medicinal, fragrance, and for cosmetics. There are herbs that are natural insecticides and some that can be used as dyes. Some are aromatic and used in crafts. The parts of an herb which are used for these different purposes vary by or use. Sometimes the flowers are used; sometimes it's the or stems and even or roots of the plant can be used. Often these parts are used fresh, while other times they are dried before using. The purpose of this booklet is to familiarize you, the visitor to the Herb Garden, with the growing here as well as to instruct you in their different uses. We hope this will encourage you to try growing herbs in your own garden or start using them in your home.

N Cosmetic Tea

Culinary Fragrance

Culinary Potpourri Garden Layout

Herbs grouped according to their Medicinal use.

Entrance

3 DEFINITIONS FOR PREPARING AND USING HERBS

Infusion A tea or drink made from the softer parts of a dried herb (stems, leaves or flowers) that are steeped in boiling water for 10 - 20 minutes. One to three teaspoons of herbs per cup of are used. The liquid is then strained and drunk or stored for up to two days in a refrigerator. One to three cups per day is the preferred allowance.

Decoction A tea or drink made from the woody parts of a dried herb (bark, roots or dried berries) that are placed in a saucepan with water and brought to a boil then simmered for 15 - 30 minutes. About 1 tablespoon of dried herbs to two cups of water are used. The liquid is strained, cooled and drunk or stored in the refrigerator for two days. Usually one to three cups a day is used.

Tincture The use of alcohol like vodka, whiskey, rum, or brandy mixed with dried herbs. One ounce of dried herbs to five ounces of alcohol are combined in a glass jar with a plastic lid and stored in a cool dark place for two to six weeks. The jar needs to be shaken periodically to help the alcohol extract the herb's active ingredients. Strain the liquid into another glass jar and store. A tincture will last two years. The dose is usually 1/2 to 1 teaspoon no more than three times a day. NEVER use denatured or rubbing alcohol for this purpose as it is highly toxic.

Syrup A combination of an infusion or decoction mixed with or . One part infusion or decoction to one part honey or sugar is put in a saucepan and heated gently until the sweetener is completely dissolved. Pour the into a glass jar and store in the refrigerator for three to six months. The dosage is one to two teaspoons of syrup up to three times a day.

Poultice An external wrap using crushed herbs and gauze to treat wounds, bruises, bites, and scrapes. Fresh, dried or powdered herbs are used. They are chopped fine and dampened to release their volatile oils, placed directly on the affected area of the body and then wrapped in gauze to hold them in place. Poultices will not store but must be made fresh. Warm poultices soothe muscle sprains while cold ones help bruises.

Compress Similar to a poultice except a liquid herbal is used instead of the whole herb. It can be applied hot or cold. Soak a clean cotton cloth in an infusion, decoction or diluted tincture. Wring it out until it is not dripping but still very wet. Fold the cloth two or three times and apply to the injured or problem area. Compresses are used for headaches, sore joints and muscles, rashes, burning or tired eyes, cuts and scrapes.

4 Ointment Used to protect the skin from air and moisture forming a barrier on the surface of the skin while providing antibacterial or antifungal healing. An ounce of commercial skin or 16 ounces of is mixed with 1/2 to 1 teaspoon of an herbal tincture and heated in a double boiler over low heat for about two hours. An ointment will last three to four months in the refrigerator. It is useful for chapped or irritated skin, diaper rash, and hemorrhoids.

EQUIPMENT

There are some basic pieces of equipment needed to do the above mentioned procedures. Most you will already have on hand in your kitchen.

Non-aluminum Cookware - Use saucepans made of stainless steel, enamel or glassware. Aluminum may release toxins that herbs can absorb. A double boiler is helpful.

Airtight Storage Containers - Storage containers should be made of glass or ceramic with plastic lids and are preferably dark so that light cannot penetrate and decrease the herb's potency. Plastic containers absorb chemicals and let air through.

Kitchen Scales - A kitchen or dieter's scale is used to weigh herbs and useful when a recipe lists the herb amounts in grams or ounces.

Measuring Cups and Spoons - Useful when measuring and solids

Coffee Grinder or Mortar and Pestle - The grinder is used to grind up seeds, stems and dried roots and the mortar and pestle to pulverize leaves and flowers.

Plastic Strainer or Sieve - Used to strain out herbs after they have been cooked or steeped.

Funnel - Makes it easier to pour herbal mixtures into storage bottles.

Jelly Bags - Used for squeezing fluid from herbs.

Tea Kettle or Teapot - Needs to be glass or ceramic and is used for heating water or steeping herbs.

5 USING MEDICINAL HERBS

When using herbs for medicinal or health-giving purposes, it is helpful to understand which part of an herb is utilized, how the herb is to be processed, and the meaning of the terms used for these procedures. Another important thing to remember when using herbs for medicinal purposes is that the herb is to be treated like a medicine and used only as directed by a trained professional or according to a reliable herbal guide. DO NOT attempt to treat yourself without first consulting with a trustworthy source. Some herbs are toxic if taken internally, but are safe to use externally. You must know the facts about a particular herb before using it safely.

Herbal Medicine Chest

Herb Used For How to Use How to Store Aloe Burns, bites, cuts, scrapes Extract juice from Use fresh leaves Calendula Skin problems, sore throat Ointment made from Refrigerated for up to 3 Calendula flowers; infusion months Relaxant, digestion, Infusion from leaves Dry leaves & store for Chamaemelum nobile menstrual cramps up to 1 year Chaste Tree Menstrual cramps, Decoction from Dry berries & store for Vitex agnus-castus menopause berries up to 1 year Comfrey Bruises, hemorrhoids Poultice of leaves Dry leaves & store for Symphytum officinale up to 1 year Echinacea Prevents and treats colds Decoction from roots Dry roots & store for up & flu to 1 year Cold symptoms Infusion of leaves. Dry leaves & store for Eucalyptus Put crushed leaves in up to 1 year Eucalyptus globulus vaporizer water Indigestion, menstrual Decoction of seeds Dry seeds & store for up Foeniculum vulgare cramps, bad breath to 1 year Feverfew Migraine headaches, upset Infusion of dried Dry leaves & store for stomach leaves up to 1 year Prevent cardiovascular Infusion or tincture In a cool dry place for problems, respiratory from ; leaves & up to 8 weeks Allium sativum ailments, cure fungal cloves used as infections, & treats acne seasoning Enhances memory & Extract from leaves Consult label for alertness; prevents heart freshness date attack, stroke & impotence Coughs, asthma, Oil from leaves or Consult label for Hyssop bronchitis, upper infusion from dried freshness date officinalis respiratory; urinary tract; leaves rheumatism Headache, tense muscle, Flowers & leaves Keep bottle filled & Lavender burns & sunburn, relaxant used as tea; oil used check regularly for sp. in bath water, change in scent & Insomnia, anxiety, fever; Infusion of leaves Store dried leaves for skin injuries & cold sores; up to 1 year Melissa officinalis flavoring other herb teas 6 Herb Used For How to Use How to Store Sore throats & coughs; Decoction of roots Store dried chopped Licorice gingivitis, canker sores; roots for up to 1 year Glycyrrhiza glabra sweetening other herb teas Milk Thistle Healthy liver Infusion of seeds Consult label for Silybum marianum freshness date Heartburn, indigestion, Tea or infusion using Dry leaves & store for Mint nausea, bad breath; leaves & flowers up to 1 year sp. flavoring for other herb teas & Psyllium Constipation Ground seeds mixed Consult label for Plantago ovata in water or juice freshness date Muscle aches, arthritis, Decoction of peppers Dried peppers maintain Red Pepper stimulates saliva & heat indefinitely sp. stomach secretions Eye strain, headaches, Infusion of leaves Use fresh Rue heart palpitations, high DO NOT USE IF blood pressure, digestions PREGNANT. Toxic in & colic, expels worms large amounts. Sore throat, gingivitis, Infusion of leaves to Dry leaves & store for canker sores, rinse mouth; tincture up to 1 year Sage antiperspirant put on cotton balls &used underarms as a deodorant Depression, skin injuries Infusion of dried Store dried leaves or St. John's Wort leaves; tincture for flowers for up to one Hypericum perforatum bruises & sores year; consult label for freshness date Tea Tree Skin injuries, acne, fights Tincture from Consult label for Melaleuca alternifolia bacteria for skin directions Vicks Plant Congestion, colds Oil from leaves Use fresh Plectranthus tomentosa Pain Decoction of bark Store dried bark up to 1 Willow year; tincture for up to 2 Salix sp. years Witch Hazel Sunburn, insect bites, tired Infusion or compress Store leaves & dried Hamamelis sp. eyes, hemorrhoids of leaves bark for up to 1 year Yarrow Fevers, nosebleeds, Poultice for wounds, Dry leaves & store for wounds infusion for fever up to 1 year

Medicinal Herb Bed

7 COOKING WITH HERBS AND SPICES

Cooking with herbs and spices not only enhances the natural taste and aroma of foods, but can add nutritional value as well. If you're new to the world of herbs, this booklet will help you learn how to use and store them and even how to grow them.

Herb or Spice

Both herbs and spices come from plants, and all or only one part of the plant is used - root, stem, bark, , , or . As a rule, an herb comes from a green plant with soft stems (herbaceous). A spice is the root, bark or seed of a woody plant.

Fresh or Dried

Fresh herbs are more mild in flavor and can also be used as garnishes. When using soft stemmed herbs like , , , , and cilantro, the leaves do not need to be stripped, but the entire leaf and stem can be chopped or minced. A chef's knife or kitchen shears can be used. The freshly chopped herbs can be added to your dish a minute or two before serving.

When cooking with fresh woody-stemmed herbs like , , sage and , the leaves should be stripped from the stems and then chopped or minced. In cooked dishes, add them during the last half hour of cooking.

Dried herbs usually have already been stripped of their stems and come in chopped or powdered form. You can use a coffee grinder or small chopper to grind your own dried herbs. The drying process intensifies the flavor of herbs so use the 'less is more' rule. It takes two to three times more fresh herbs to equal the flavor of one dried herb (teaspoon or tablespoon). For example, if your recipe calls for 1 teaspoon of fresh oregano, use 1/4 to 1/2 teaspoon of dried.

Herbal Families

Herbs can be grouped in families of similar taste and members of these families are often combined or blended together to achieve different flavors. These are the most common families of culinary herbs:

Lily or Onion Family (Liliaceae): , garlic chives, garlic, leek, bulb onions, scallions, shallots. Parsley or Family (Umbelliferae): , , , , cilantro/, , dill, fennel, , parsley. Both seeds or leaves are used for different flavors. Mint Family (Labiatae): basil, lemon balm, marjoram, mints, oregano, rosemary, sage, savory, thyme. Laurel Family (Lauraceae): bay. Family (Zingiberaceae): , ginger, . Aster Family (Compositae): , tansy, .

8 Uses

Herbs and spices can be used in many ways from fresh in ; cooked in and meat dishes; used in , spreads, and desserts; or as a beverage. They can also be used as a or cake decoration. The chart below will help in determining which herb to use where.

Herb Flavor How To Use -like with a Tomatoes, corn, zucchini, green salads, Basil hint of mint cheese, dairy dishes, beef, chicken, fish Bay Spicy evergreen Soup, stew, poached fish, Mild cucumber Salads, cheese, yogurt, egg , cold flavor drinks; flowers used as garnish Squash, sweet potatoes, duck, pork, pastries, Cardamom Mild ginger-like coffee, combines well with cumin & coriander One of the in - Chervil Parsley-like soups, salads, sauces, vegetables, chicken Mild onion or Soup, dairy-based dips, spreads, dressings, Chives garlic flavor vegetables, eggs Earthy, sagey, Spicy dishes (Indian, Mexican & Thai), salsa, Cilantro (leaves) citrusy curry, chili Culantro Strong Meat & vegetable dishes Seeds are Seeds - curries, chutney, ratatouille, apple pie, Coriander aromatic cakes, cookies & jam (Dried seeds of Leaves are Leaves - curries, stews, salads, sauces, cilantro) earthy & pungent vegetables & poultry dishes Fish, yogurt, soup, dips, beans, cabbage, Dill Sweet & tangy pickles, cold salads Fish, sausage, duck, barley, rice, cabbage, A mild anise Fennel beets, pickles, potatoes, lentils, bread, eggs & flavor cheese Cookies, cakes, desserts, soups, pickles Ginger Strong & spicy marinades, curry , stewed fruit, tea, Zingiber officinale alcoholic beverages; crystallized as candy Use only fresh leaves - , cups, Lemon Balm Lemon flavored teas, beers, fish, mushroom dishes, soft cheeses Lemon Grass Lemon flavored Used in Oriental cooking & teas Flavors , drinks, fruit puddings, Lemon Lemon flavored confectioneries, jelly, pastries, ice cream & stuffing Sweet oregano- Marjoram Chicken, summer vegetables like flavor Yogurt, peas, , fruit salads, teas, lamb, Mint Sweet & pungent desserts 9 Herb Flavor How To Use

Nasturtium Peppery Salads, substitute, flowers as garnish Assertive Highly seasoned dishes, tomato based dishes, Oregano peppery flavor Greek & Italian dishes Fresh green Any dish that isn't sweet, garnish; one of the Parsley flavor French fines herbes Poultry, red meats, tomatoes, peas, squash, Pungent, piney, Rosemary cheese, eggs, lentils, soups, marinades, salad mint-like dressings. Goes well with chives, thyme & bay. Smoky slightly Sage Beans, summer squash, vegetable soups bitter flavor Aromatic, nutty, Salads, soups, cold drinks, , Salad Burnet cucumber-like vinegars, garnish Savory Hot & peppery Vegetables, pulses & rich meats, vinegar & oil Used to tenderize meat; salads, soups, cooked Strong & sour like spinach. Caution: high in oxalic acid. Vinaigrette dressing, chicken, fish, beef, Tarragon Anise flavor potatoes, asparagus, beets, spinach Fresh lemony French cuisine, eggs, cheese, poultry, fish, Thyme flavor with spicy beef, soup, cream sauces, onions, peas, aftertaste mushrooms Flowers crystallized for decorating cakes, Viola Mild & sweet puddings, ice cream & candies; salads Mild cabbage Young leaves used in salads. DO NOT EAT IF Yarrow taste PREGNANT!

Seasoning Vegetables

Vegetable Complementary Herbs and Spices

Artichokes Basil, chives, curry, dill, thyme

Asparagus Basil, caraway, celery seed, marjoram, oregano, tarragon

Beans Basil, caraway, dill, sage, chives, thyme, onion , basil, caraway, mint, , sage, tarragon, Beets onion Broccoli Basil, curry, garlic, oregano

Brussels Sprouts Basil, celery seed, oregano, tarragon, thyme Anise, basil, , caraway, celery seed, oregano, Cabbage rosemary, sage, savory, thyme

10 Vegetable Complementary Herbs and Spices

Carrots , chives, cloves, ginger, mint, mustard, rosemary

Cauliflower Caraway, chives, curry, dill, ginger, , savory, thyme Chives, curry, dill, fennel, ginger, marjoram, tarragon, Celery onion Celery seed, chervil, coriander, marjoram, nutmeg, Corn rosemary, sage, savory, tarragon, onion Cucumber Allspice, basil, chives, dill, mustard, tarragon, onion Allspice, basil, celery seed, coriander, curry, garlic, ginger, Eggplant nutmeg, thyme, onion Basil, celery seed curry, garlic, marjoram, nutmeg, Greens oregano, rosemary, sage, tarragon, onion Anise, basil, bay leaf, celery seed, garlic, ginger, nutmeg, Mushrooms oregano, rosemary Okra , garlic, mustard, onion Allspice, bay leaf, cinnamon, chili powder, clove, Onions marjoram, mustard, oregano, thyme Celery seed, cinnamon, clove, ginger, mustard, nutmeg, tarragon Anise, basil, celery seed, chives, mint, nutmeg, oregano, Peas rosemary, onion Bay leaf, chili powder, curry, dill, garlic, ginger, mustard, Peppers thyme Celery seed, chives, curry, dill, garlic, ginger, sage, Potatoes marjoram, onion Basil, celery seed, curry, ginger, marjoram, garlic, mint, Squash, summer oregano, rosemary, onion Squash, winter Cinnamon, clove, curry, ginger, nutmeg Basil, bay leaf, chili powder, chives, curry, garlic, ginger, Tomatoes rosemary, sage, thyme, onion Celery seed, cinnamon, clove, ginger, mustard, nutmeg, Turnips & Rutabagas tarragon

Seasoning Meats

Beef - basil, bay, marjoram, oregano, rosemary, sage, thyme Chicken - fennel, marjoram, rosemary, savory Fish - bay, fennel, lemon thyme, parsley, tarragon - bay, parsley, sage

11 Seasoning Mix Recipes (T = tablespoon t = teaspoon C = cup)

Poultry Seasoning

3 T lemon thyme 1 T rosemary 2 T marjoram 2 t ground 1 T sage 1/2 t nutmeg Makes 1/2 cup. Use in stuffing or in a glaze to coat outside before baking or grilling.

Italian Seasoning

3 T basil 1 T thyme 2 T oregano or marjoram 2 t rosemary Makes 1/2 cup. Use mix in tomato sauce, pizza sauce, roasted vegetables and salad dressings.

No Herb Blend

1 C sesame seeds 1 T dried dandelion leaf 2 T 1 T dried nettle leaf 1 T dried rosemary 2 t savory 1 T dried marjoram 2 t kelp powder 1 T dried lemon thyme Lightly toast the sesame seeds over medium-low heat till fragrant. Cool slightly. Grind the seeds with the herbs. Store in an airtight container. Keeps 3 months.

Cajun Blend

5 T 1 T sea salt (optional) 5 T thyme 1 T 2 T oregano or marjoram 1 t cumin seed 2 T ground black pepper 1 t ground ginger 2 T garlic powder 1/2 t ground cloves Makes 1 1/4 cups. This mix is sweet and spicy - ideal for seasoning fish and chicken before grilling. Also good on popcorn.

Herb Mustard

1 C ground mustard 3/4 C honey 2 t salt 1 t dried tarragon 3/4 C tarragon vinegar 2 beaten eggs 1/2 C water Makes 2 1/4 cups. Mix all ingredients except eggs in the top of a double boiler. Let stand several hours before heating. Bring the water in the bottom of the double boiler to a boil. Whisk the mustard ingredients until it starts to thicken. Gradually add the eggs, whisking continuously. Cook over the boiling water for 10 minutes. It should be fairly thick and will thicken more as it sets. Pour into jars and keep refrigerated.

12 Herbal Teas

Homemade herbal teas are easy and inexpensive to make. Herbs can also be added to black, green or decafinated commercial teas. Put 1 heaping tablespoon of fresh herbs or 1 mounded teaspoon dried herbs per cup in a china or glass teapot and pour boiling water over the herbs. Let steep for 5 minutes. Strain the tea and sweeten with lemon and honey, if desired.

Stevia can be substituted for the honey. Two or three leaves will sweeten 4 - 6 cups of tea. Add the leaves with the other herbs before steeping. Stevia leaves can be dried and stored for year round use.

 4 parts rosemary and 1 part lavender (good hot or iced with Earl Grey tea)  2 parts lemon balm and 1 part sage  2 parts and 1 part yarrow  1 part lemon verbena and 1 part bergamot flowers  1 part mint and 1 part  4 parts , 2 parts chamomile, and 1 part rosemary  1 part thyme, 1 part bergamot flowers, and a pinch of ground ginger  1 part peppermint, 1 part basil and 1 part thyme  2 parts marjoram, 1 part mint and a little orange peel  8 parts spearmint, 4 parts peppermint, 4 parts anise hyssop, 1 part sage and 1 part rosemary

Edible Flowers

There are several garden flowers and most herb blossoms that are safe to eat and to use as a colorful garnish. Just be sure that the plants you choose have not been sprayed with chemicals or fertilizers. Blossoms from florists are not safe. Opt to grow your own flowers and herbs instead.

Some safe and delicious choices are: begonia, bergamot, borage, calendula, carnation, scented geraniums, hollyhocks, honeysuckle, 'Lemon Gem' marigolds, Mexican marigolds, nasturtiums, pansies, portulaca, rosemary, roses, scarlet runner beans, snapdragon, thyme, viola and yucca. Use the entire blooms of small plants and the petals from larger flowers.

Blossoms can be added to salads; breads, cakes, pastries and desserts; made into teas; frozen into ice cubes for cool summer drinks; crystallized into small candy-like confections; or just used as a garnish along the side of any dish or platter. Let your imagination go wild.

Edible Flowers

Culinary & Tea Herb Beds

13 USING HERBS FOR CRAFTS

Crafty people have been using herbs to create beautiful and useful projects for years. Aromatic leaves and flowers are used in making , wreaths and dried flower arrangements, potpourri, scented candles, soaps and perfumes. Listed below are some of the more common herbs and which parts are used for their fragrance or beauty for craft projects.

Not all of the herbs listed below are common to our growing area, but for informational purposes, even some that grow in other areas are listed. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits.

Herb Part Used Use

Anise Hyssop Leaves Potpourri

Artemisia Leaves Potpourri

Balm of Gilead Leaves Potpourri

Bergamot Flowers Potpourri

Borage Flowers Potpourri

Cardamom Seeds Dried flower arrangements, potpourri

Chamomile Flowers Potpourri

Costmary (Alecost) Leaves Potpourri, for insect repellent

Curry Plant Flowers Potpourri

Dianthus Dried petals Potpourri

English Mace Flowers Dried flower arrangements

Feverfew Leaves Sachet for moth repellent

Honeysuckle Flowers Potpourri

Iris Root Potpourri (fixative)

Jacob's Ladder Flowers Potpourri

Jerusalem Sage Leaves Potpourri

Lavender Flowers Potpourri, sachet for moth repellent

Lemon Verbena Leaves Potpourri

Meadowsweet Leaves & flowers Potpourri

14 Herb Part Used Use

Monarda Leaves & flowers Potpourri

Mugwort Leaves Potpourri

Myrtle Entire plant Potpourri

Sage Leaves Potpourri

Santolina Leaves & flowers Sachet to deter moths & insects

Scented Geranium Leaves Potpourri

Sweet Rocket Flowers Potpourri

Violet Flowers Potpourri

Yarrow Flower heads Dried arrangements

Potpourri Herb Bed

15 USING HERBS FOR FRAGRANCE AND COSMETICS

Herbs have also been used for centuries by people of all nations for their fragrance and their cosmetic values. Not all of the herbs listed below are common to our growing area, but for informational purposes, even some that grow in other areas are given. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits. The part of the herb to be used and its purpose are also given.

Herb Part Used Use

Aloe Leaves Hand creams, suntan ,

Balm of Gilead Leaves Infusion in bathwater

Basil Leaves Repels mosquitoes

Bay Leaves Infusion in bath water for aching limbs

Betony Entire plant Hair rinse, highlights graying hair

Borage Leaves Facial steam for dry sensitive skin

Calendula Flowers Many skin lotions & cosmetic preparations

Chamomile Leaves Rinse for fair hair Infusion for cleansing skin, maintaining Chervil Leaves suppleness & discouraging wrinkles Costmary (Alecost) Leaves Insect repellent, hair rinse, bath waters

Dianthus Dried Petals Cosmetic products

Dill Seeds Nail strengthening bath

Elder Flowers Whitens & softens skin, removes freckles Astringent facial steam, add to hand Evening Primrose Leaves & stems cream Honeysuckle Flowers

Horseradish Roots Infuse in milk for a lotion to improve skin

Horsetail Stems Nail strengthener, hair rinse

Iris Root , fresh scent for linen

Lavender Flowers Perfume, bath water for relaxation

Lemon Verbena Leaves Perfume

Marjoram Leaves Bath water for relaxation

16 Herb Part Used Use

Marsh Mallow Roots Decoction for dry hands

Mint Leaves Bath water Prevents hair loss, makes hair soft & Nettles Entire plant shiny, good for dandruff Oregano Leaves Bath water for relaxation

Parsley Seeds Kills head lice, hair rinse

Pinecone Ginger Seed pods Skin lotion, shampoo, hair conditioner

Rose Flowers Perfume, soaps, bath water Shampoo & hair tonic, final rinse for dark Rosemary Leaves hair Aromatherapy, dermatitis, eczema, dry Scented Geraniums Oil from leaves skin Solomon's Seal Entire plant Clears freckles, skin tonic

Sweet Rocket Flowers Fragrance

Vervain Flowers Skin cleanser, shampoo for thinning hair

Violet Flowers Perfume & bath water

Cosmetic Herb Bed

17 OTHER USES OF HERBS

Herbs are so diversified in their form and use, and there are other ways in which they can be utilized besides cooking, medicine, fragrance and cosmetic, or craft projects. Some of these little known uses are provided in the following charts.

However, not all of the herbs listed below are common to our growing area, but for informational purposes, even those that grow in other areas are shown. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits. Otherwise, these herbs may be purchased in their dried form from health food stores or herbal companies.

Dyes

There are numerous herbs that are used for their ability to dye yarns, fabrics and other objects. Depending on the particular herb, roots, leaves, or flowers may be used.

Herb Part Used Color Betony Entire plant Yellow Chamomile Leaves Bright to olive-brown yellow Comfrey Leaves Golden Dandelion Root Yellow-brown Elder Lavender or violet Good King Henry Entire plant Red or golden Hops Leaves Brown Root & leaves Yellow Horsetail Stems Yellow ocher Flowers Yellow Iris Root Pale gray or black Lady's Mantle Leaves Pale green - wool Meadowsweet Root Black Nettle Whole plant Greenish yellow Sorrel Leaves Yellow or green St. John's Wort Flowers Yellow with alum; red with alcohol Tansy Leaves & flowers Yellow-green Wormwood Leaves Yellow Yellow dye using alum as a reagent. Yarrow Flowers Olive dye in mordanted wool.

18 Companion Cropping

It has been shown that certain plants assist each other to grow well, repel insects and even repel other plants or weeds when planted in close proximity. The opposite is also true in that there are plants that will not grow well when placed next to certain others. This is the art of companion cropping and is useful information when planning your vegetable garden. The little chart below lists vegetables and herbs that like or dislike each other.

Herb / Plant Like Dislike

Basil Peppers, tomato Runner beans & Borage strawberries; attracts bees Chamomile Any ailing plant, broccoli Chervil Chives Roses Dill Beets, lettuce Carrots Beans, coriander, kohlrabi, Fennel Beets tomatoes, wormwood Broccoli, cauliflower, Garlic Beans, peas Chinese cabbage, leeks Horseradish Potatoes Hyssop Cabbage, vines Mint Broccoli, roses Cabbage, broad beans, Nasturtium most vegetables Beets, broccoli, carrots, Onion cauliflower, kohlrabi, leeks, Beans, peas lettuce Rosemary Broccoli, carrots, cauliflower Sage Broccoli, cauliflower, vines Tarragon Eggplant Broccoli, cauliflower, Thyme eggplant Vegetables

19 Miscellaneous Uses

Herb Part Used Use

Basil Leaves Repels mosquitoes Bay Leaves Add to flour to deter weevils Boxwood Branches Timber for cabinet makers, engravers & turners Catnip Leaves Repels rats Chives Entire plant Prevents scab infections on animals. Cures septic sores on animals; excellent liquid Comfrey Leaves manure fertilizer; good source of potassium Herbal fertilizer; good source of copper; excellent Dandelion Entire plant food for rabbits, guinea pigs & gerbils Feverfew Leaves Moth repellent Horehound Leaves Infusion in dish of milk kills flies Horseradish Root Put in dog food to dispel worms & improve body tone Dried stems used to scour metal & polish pewter & Horsetail Stems fine woodwork Lavender Flowers Fly & moth repellent Lemon Balm Entire plant Attracts bees Nettle Entire plant Spray for aphids Ant repellent in home, insect repellent when rubbed Pennyroyal Leaves on skin, kills fleas Poppy Oil from seeds Lamp oil, varnish, paint & Non-toxic (to mammals) insecticide. Will kill fish & Pyrethrum Flowers helpful insects. Salad Burnet Root Used for tanning leather Santolina Leaves & flowers Deters moths & insects Soapwort Root Shampoo for upholstery & delicate fibers Removes rust, mold & ink stains from linen, wicker Sorrel Leaves & silver Southernwood Leaves Moth, fly & mosquito repellent Sweet Entire plant Nectar plant for bees Tansy Leaves & flowers Prevents fleas; deters ants & mice Valerian Root Attracts earthworms in soil Wormwood Leaves Moth & insect repellent

20 MEXICAN BUSH SAGE YARROW

FEVERFEW SCENTED GERANIUM

BASIL PINEAPPLE SAGE

ROSEMARY GREEK OREGANO 21 AJUGA CARDAMOM

CHIVES (Onion) DIANTHUS

ROSE LAVENDER

LEMON GRASS RUE

22 PINECONE GINGER

MINT SORREL

ALOE VICKS PLANT

STEVIA FENNEL

23 AJUGA MEXICAN BUSH SAGE

ALOE

PARSLEY

FENNEL LEMON GRASS

OREGANO

TARRAGON SCENTED GERANIUM

VIOLA 24 REFERENCES

Carrots Love Tomatoes; Storey Publishing; 1998; Louise Riotte, Author

Herbal Remedies; Rodale Press; 1999; Kathleen Fisher, Author

Cooking With Herbs; Rodale Press; 1999; Tina James, Author

Herbs in the Florida Garden; University of Florida, IFAS Extension; 2003; Circular #570; James M. Stephens, Author

Rodale's Illustrated Encyclopedia of Herbs; Rodale Press; 1987; Claire Kowalchik and William Hylton, Editors

The Rodale Herb Book; Rodale Press; 1978; William Hylton, Editor

The Southern Living Garden Book; Oxmoor House; 2004; Steve Gender, Editor

Vegetables, Herbs & Fruit, an Illustrated Encyclopedia; Firefly Books; 2002; Matthew Biggs, Jekka McVicar, and Bob Flowerdew, Authors

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