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Herbs in the Garden - Purpose of Booklet and Garden Plan

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Herbs in the Garden - Purpose of Booklet and Garden Plan 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 Herbs.......................................4 - 5 Definitions.......................................................................................................4 - 5 Equipment ...........................................................................................................5 Using Medicinal Herbs .......................................................................6 - 7 Cooking With Herbs and Spices......................................................8 - 13 Herb or Spice.......................................................................................................8 Fresh or Dried......................................................................................................8 Herbal Families....................................................................................................8 Uses .............................................................................................................9 - 10 Seasoning Vegetables................................................................................10 - 11 Seasoning Meats...............................................................................................11 Seasoning Mix Recipes .....................................................................................12 Herbal Teas.......................................................................................................13 Edible Flowers ...................................................................................................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 plant or use. Sometimes the flowers are used; sometimes it's the leaves or stems and even seeds 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 plants 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 liquid 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 honey or sugar. 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 syrup 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 solution 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 lotion or 16 ounces of petroleum jelly 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 liquids 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 Aloe vera leaves Calendula Skin problems, sore throat Ointment made from Refrigerated for up to 3 Calendula officinalis flowers; infusion months Chamomile 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
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