'6"1 Extension Bulletin 284 Reprinted March 1958

~olin erbs 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 Semice and 1'eoised in August 1938. W-ith discontinuance of the Circular series, it has been ·re-issued as Extension 73ulletin 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 Culture in General marily with the culinary or cooking herbs. Fortunately for the gardener, most herbs are easy to grow. Though they Culinary Value 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. Herhs 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 shallow 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 rnany 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 .tviost 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. ·water-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 eel 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 done, 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 scv rc chccl and are apt to h ' un ­ symmetri cal. C hi ves are d ivid d by pu lli ng the p lants apart hom the clump and planting them individua ll y. In garli c, the clov s into which the bu lbs arc divided arc planted. J n this r gion, it is usua ll y n cessary to give the p rcnnial and biennial h rbs a winter covering of som ma­ teri al such as straw, m arsh hay, or leaves.

Herbs That Should Be in Every Garden Following are separate discussions of a few of th mos t popu lar herbs which should have a place in every garden. As already suggested, many of the herbs have ornam ntal us s in J borders, flower gardens, and as house Fig. l. Sweet Basil plants, but these uses cannot b full y discussed here. light, dry soi l in a sunny location. SWEET BASIL Bo rage often reseeds itself. Sweet basil, a much-branch d an­ Borage has clusters of very pretty nual, is ex tremely hardy. Bush basil is li ght I lu e fiowers ' hich are candied , a dwarf form. Start early from s eel made into Borage ten, and used for and transplant 12 inches apart in rows Aavorin O' drinks. Th yo un g leave and 18 inches apart. A li ght, medium­ leafy tips are us d in mi xed salad , fertile, dry soil in a sunny location is for garnishing, an l in b veracres. bes t. Bas il has a clovc-lik fl avor and the THE CHIVE leaves and tips of the hoots are u eel The hi ve, a hardy per nnial, i in mock turtle soup, in stews, dress­ clo ely related to the common oni on ings, white sauces and milk gravi s, but is of much mi lder fla vor. To prop­ in Aavoring salads, and when dri d arc agate, divide old clump and set out used for spicing sausage and roa ts. the indi idual plant in fall or early spring. hive cr row in any good gm·­ BORAGE lcn soil. sunny location is preferred, Borag is a coarse annual h rb. Sow but th y do fai rl y well in partial in the open in the spring about J'. in h shad . lf ut heavily, give li crht appli­ deep. Thin to ·tand about 12 to 15 cation of manure or ommcr ial fcr­ in ch s apart. lt docs bes t on a poor, tiliz r.

5 The green leaves of chives are used for seasoning everything from soups to cheese, with the xc ption of pas­ tries and desserts. The plant is attrac­ tive with slender pencil-shaped leaves and rosc-purpl Rowers. It is well adapted as a border or specimen plant in the per nnial or rock garden, and may be used as a winter house p lant.

GARDEN CRESS Garden cress is an annual, ool­ weather plant whose leaves arc used in sa lads and for garnishing. Seed very earl y in rows 12 to 15 in ches apart. Thin plants as needed for usc. 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-

F ig. 3. D ill

cessive plantings 10 cl ays apart insure a continuous supply until hot weath er, wh n the plants q uickly go to seed. A cool ri ch soil is desirable.

DILL Dill is a hardy annual. Seed about J{ inch deep earl y in the spring in a sunny locati on. If want d for use in dill pickles , plant about two months before the cucumbers will be ready. Thin plants to stand nin e inches apart in rows 18 inches apart. Dill pre­ fers sandy soil, medium-ferti le, well ­ drained. Add water in dry peri ods. The youn g leaves and stems of dill are often used fo r seasoning sauces and salads, fo r fl avoring vinegar, and Fig. 2. Chive in pickles. T he seeds are so mcti lll es Fig. 4. Sweet Fennel

used in pastries, soups, and stews, but about two feet hi ah and has mu h­ most oft n in di ll pickl es. thickened overl apping leaf ba es. F enn el rrrows bes t on a unn , poor FENNEL to medium-fertile, well-drained oil that has plenty of lime. It i propa­ Fenn el, a semi-hardy perenni al, is aatcd from s eel own J~ to )( in ch de p cultivated as an annual. Two kind in the op n aroun d in earl y pring. are co mmonly grown in the rra rd n­ wcet fennel plant hould be thinned sweet fcnn 1 and Florence fennel. to stand about 1 .in h s apart in rows Sweet f nn 1 is mos t popular and 24 in che apart, and, if the phmt are reaches a height of three to four feet. to b used like endive or celery, the Florence fenn el or F in oc hi o grows nowcr stalks shoul d be cut and used

7 when about to bloom. Florence fennel F lorence fennel is usuall y boiled and plants should be spaced 6 to 12 inches served with butter or cr am sauce. apart in the row. V\Then the thickened overlapping leaf bases of this type form a swelling (called the "apple") HOH.SEH.ADISH about the siz of an egg, a little arth Horseradish, a hardy perennial should b heaped halfway up the base. herb, grows bes t in a cool, humid Cutting can usuall y b gin 10 days climate and in a deep, rich, mellow, later. moist soil. Hoot cuttings, H to Jf in ch F ennel has a distinctive fl avor which across and fom to eight inch s long, is very attractive to many. The stems are planted sli ghtly slanting with the are often blanched and eaten like top three to four inch s below the soil celery or endive. Carosella, a famous surface. Plant as early as possible in delicacy of Naples, is made from the the spring, one foot apart in rows stems of svveet fennel cut before three feet apart, and give the bed a flowering and served with an oil or heavy coating of well-rotted manure. vinegar sauce. The leaves are used for H ors radish is used hiefl y as an garnishing, also in salads, soups, and early spring relish or condiment for puddings, and are especially appr - serving with meats. 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 mixed with oil from them in li quors and soaps. mustard.

MINTS Mints are very popular. Among the most commonly used perennial mints are: fi eld, corn, or Japanese mint; pep­ pennint; pennyroyal; bergamont or lemon mint; spearmint; an l white wooll y mint. Mints propagate readily by cuttings or division. In general, they do bes t in a moist, rich loam in partial shade and are usuall y planted in beds. In au ­ tumn, cut the old-growth close to the ground. ln spring, sift rich soil over them to give the runners a chanc lo root. Beds shoul d be transplanted ev­ ery thr c or fo ur years. Clumps ma h forced during the wint r in Lh c hotbed, greenhouse, or in boxes in th e house. T he leaves and yo un g shoots arc valuabl in fl avoring soups, slews, Fig. 5. Sage sauces, jellies, and bevera res. Oi ls,

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. While perennial in na­ tion of medicine. ture, sage is usually treated as an annual in this region. PARSLEY Pai·sley, a biennial, usually is culti­ SUMMER SAVORY vated as an annual. The leaves are Summer savory is a small, 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 )~ 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 ).( 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. In potting, take a considerable part of WINTER SAVORY the 1:oot system with the soil surround­ \iVinter savory, a fairly hardy peren­ ing it and reduce the foliage by re­ nial, is a good omamental plant. moving a part of the outside leaves. The potted plant is then handled like Though inferior in flavor to summer any house plant. savory, its culinary uses and general 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. rockeries. The leaves are employed With the exception of Holt's !viam­ for 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 th e spring. thyme makes a perfect mat of green In earl y 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 th e Silver, Golden, and Variegated, medium-fertile, light, and fairly dry. all of which are useful as herbs or for the flower garden proper. The leaves Harvesting, Curing, Storing of youn g thyme shoots, gr en or dried, are used for s asonin g soups, meat At least a few herbs should b ava il ­ sauces, meat and poultry stuffin gs, able for winter use. Mos t herbs arc sausages, cheeses, and gravies. fa ir,l y easy to store and will retain Thymes arc eas ily propagated by their aroma or fl avor for a consider­ cuttings, divisions, layers, or seed. The able peri od of time. So m kinds may seeds are very small and are merely be potted for win ter and grown as pres ·cd gently into the surface of the house plants.

10 Foliage harvested for storage should gold, sweet annual marjoram, mints, be cut on a bright, dry day when 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, dty, 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 herbs are very pungent and only a desired, the leaves may be stripped small quantity should be used. Start ofF and dried in trays. When dry with a very small amount, allow that enough to crumble, the leaves, whole to blend thoroughly with the material or finely crumbled, may be placed in being prepared, and then add more if wide-mouthed bottles or fruit jars, necessary to meet the individual taste. labeled, and tightly corked or covered. Some herbs are best when used alone. Look at the jars daily for a few days Others may be blended to give a de­ 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 be thoroughly dry to keep well. Sweet stuffings 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 recomended 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. :~dint 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 ( mavv), and be added to salads to give them a sesame (bene). pungent flavor. Herbs that may be taken up in the t'ilany breads, rolls, cookies, cakes, fall, potted, and used as house plants drinks, candies, and pickles may 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 A favorite French omelette is made is necessary to do is to pick the fresh by adding a mixture of minced pars­ green leaves of the herb to be used ley, thyme, and sweet marjoram to a just before flowering, wash, dry slight­ plain omelette prepared in the usual ly before the fire, fill a jar with them, way. Use 1 teaspoon fresh chopped cover with a good grade of vinegar, keep out of the air, allow to stand two herbs per egg, or -~ teaspoon of mixed dried herbs for 4 eggs. Other herb to four .weeks, strain, and bottle. Use combinations may be used, such as the liquid according to its strength for minced thyme, tarragon, chives, mar­ flavoring. Other herbs are sometimes joram, and chervil, or minced thyme, treated in the same way. basil, summer savory, and chives, or any of these herbs may be added BREAD STUFFING singly. Bread stuffings can often be im­ proved or made distinctive by mixing FRENCH DRESSING in thoroughly ).f teaspoon of thyme, if teaspoon of powdered sage, Jf 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 HERB INFUSIONS OR VINEGARS one lemon over 6 or 7 crushed mint Mint, tarragon, dill, sweet basil, leaves. Sweeten to taste, and add sweet marjoram, and burnet are fre- chopped ice and water to fill the glass.

12 SEAFOOD COCKTAIL SAUCE HERB SANDWICH

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

J~ tsp. salt CANDIED MINT LEAVES 1 tbsp. chopped celery or OR BORAGE FLOWERS J~ 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 Jf Add 1 tbsp minced onion or lJf 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 jui~e HERB-FLAVORED MEATS 2 tbsp. lemon juice Jf tsp. salt Rub pork chops or steaks with a small amount of thyme or marjoram. few grains cayenne Sprinkle pork roast with caraway 1 tsp. sugar seeds. Few drops onion juice (optional) Hub lamb with thyme, marjoram, or 2 tsp. each fresh or J~ 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. Allow 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 Ji tsp. crumbled rosemary, thyme, or sage. Serve over onions, celery, Combine ~4 cup vinegar lima beans, corn, peas, or snap beans. ~ cup water Ji tsp. dry or 1 tsp. freshly chopped ~4 cup sugar mint leaves-over carrots or peas. 1 tsp. finely chopped fresh ~i 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 Jf cup butter HORSERADISH SAUCE 1 cup sugar Whip Ji cup of heavy cream stiff. 1 egg Mix 3 tablespoons of grated horse­ radish, 1 tablespoon of vinegar, ~4 tea­ 1 tbsp. milk or cream spoon of salt, sprinkle with cayenne or 1% cups flour pepper, and beat the mixture grad­ ually into the whipped cream. This lJf tsp. baking powder sauce is very good with baked ham. Jf tsp. salt lJf tsp. caraway seeds HERB BUTTERS FOR VEGETABLES Cream butter and sugar, add egg and milk or cream. Blend in sifted dry Combine 2 tbsp. melted butter with ingredients and seeds. Wrap in wax any one of the following. Pour over paper and chill. Roll out very thin on hot cooked vegetables. floured pastry canvas. Cut in fancy Ji 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. 375-4000 F.

14

UNIVERSITY OF MINNESOTA, INSTITUTE OF AGHICULTURE, ST. PAUL 1, MINNESOTA

Cooperative Extension Work in Agriculture and Home Economics, University of Minnesota, Agri~ cultural Extension Service. and JUnitcd States Department of Agriculture Cooperating, Skuli Hutford, Director. Published in furtherance of Agricultural Extension Acts of May 8 and Juno 30, 1914. 5M-2-58