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Home , Agastache, Agastache foeniculum, Anise, Dill, Fennel with lamb, Four thieves vinegar

1. Hyssop ( foeniculum ) : (mint family) Other common names: Anise mint, blue giant hyssop, licorice mint Location in Denver Botanic : & Knot Appearance: The ’s purple, unscented grow in “false whorls,” the sturdy stems growing to two to four feet tall. The sturdy stems and spiky heads provide great winter interest. Origin: , especially the Great Plains. Known history: The Cree Indians included the magic herb in medicine bundles. The Chippewa made protective charms out of it. And the Cheyenne drank a made of this herb to relieve a “dispirited heart.” (See recipe below.) How to grow: USDA Zone 6 is the coldest zone where the plant is hardy. Anise hyssop is tolerant of a range of soils, even clay-rich soils. It prefers full sun but will tolerate part shade. Anise Hyssop grows in the second year. Culinary and Other Uses: The and flowers are edible and can be used to sweeten tea or flavor sugar and quickbreads. Anise Hyssop can be made by putting several dried leaves in a jar, pouring warm honey over them, and allowing it to steep for a month. The plant is also attractive in cut- or dried-flower arrangements. Recipe: Steep 2 tsp. of fresh or 1 tsp. dried herb in a mug of hot water for seven to 10 minutes. Other Notes: The flowers are attractive to and due to plentiful nectar. It has some chemicals in common with licorice (e.g., anise), but the scent also has notes of lemon, pine, sage, , and foliage. Anise hyssop is good for cut flowers and in potpourri, and the flowers dry nicely to navy blue. Prepared by: Alan Flanigan and Jan MacKenzie

2. ( Anethum graveolens ) Family: ( family) Location in Denver Botanic Gardens: Herb & Knot Garden Appearance: The “fern ” variety of this herb grows to 18 inches tall, with dense, green, feathery leaves, and yellow flowers. Origin: Eastern Mediterranean and western

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Known history: Dill, whose name derives from the Norse word “dilla” (to lull), has been highly prized for centuries as a flavoring and medicine. It was mentioned in Egyptian medical texts as far back as 3000 B.C., and remnants of dill were found in Swiss neolithic settlements dating back to 400 B.C. Romans considered dill good luck, and the herb was mentioned as payment in the Bible. Charlemagne placed dill on banquet tables so guests who ate too much could chew it to settle their stomachs. Dill was brought to America by early settlers, and children were given dill or seed in church to keep them quiet (so both were known as “meetin’ ”). How to grow: An annual plant that is easy to grow, dill prefers full sun and cool weather. Plant it close to lettuce and cabbage to encourage their growth. Do not plant near , , or fennel, as they may cross-pollinate. Pest control: Dill attracts butterflies and predatory wasps. Sprinkle dill leaves on susceptible to squash bugs. To save dill, you can hang it with a paper bag over the flowers to collect seeds; you can also freeze leaves and seeds. (Do not leave the seeds in the garden; they are toxic to some birds.) Culinary and Other Uses: The flower, leaf, and seeds of dill can all be eaten raw. Often the leaves are chopped and added to , potatoes, meats and fish (the Scandinavians love it with fish). The flower heads are also used in (as in dill pickles). Dill seeds have a sharper flavor than the leaves and can be used ground or whole; they can also be used as a substitute for those who need to limit salt intake. Medicinally: A folk remedy to soothe colicky babies, dill is also used in tea to soothe upset stomachs, , hiccups, insomnia, liver ailments and gallbladder complaints. Further, it is used for urinary tract disorders, including kidney disease and painful urination, as well as treatment of fevers and colds, coughs and sore throats, bronchitis, hemorrhoids, infections, spasms, nerve pain, genital ulcers, and menstrual cramps. It is a great source of manganese, iron, and calcium (in fact, 1 tablespoon of dill contains more calcium than a cup of milk). Sources: Denver Botanic Gardens Navigator; webMD; The Herb ; the savoryshop.com; What Can I Do With My , by Victor Martin. Prepared by: Marsha Hennessy, Pat MacMillan, Cathy Mandel

3. Fennel (Foeniculum vulgare ) Family: Apiaceae (carrot family) Location in Denver Botanic Gardens: Herb & Knot Garden (west side); the ornamental bronze fennel (Foeniculum vulgare “Purpureum”) can be found on the east side of the Perennial Walk

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Appearance: Fennel grows up to five feet tall; it has small yellow flowers in a compound and leaves that are pinnately divided into feathery segments. It makes an excellent border plant, attracting bees and Ichneumond wasps, which are parasites of larval pests. Origin: Shores of the Mediterranean; widely naturalized in many parts of the world, especially in dry soils near seacoasts and on riverbanks History: In Greek mythology, Prometheus stole fire from the demigods by carrying burning coal inside a fennel stalk from Mount Olympus. The Egyptians used fennel as a , and the Romans used it as a , naming it Foeniculum , from the Latin foenum , meaning “hay.” (Today, Florence fennel is still the most popular vegetable in Italy.) Anglo- Saxon recipes from before the Norman Conquest show that fennel was already being used for medicinal and culinary purposes. As Old English finule , fennel is one of the nine plants invoked in the pagan Anglo-Saxon Nine Herbs Charm, recorded in the 10 th century: On Midsummer’s Eve, bunches of fennel were hung over doors of country cottages to prevent witchcraft. When Portuguese explorers landed on Madeira in 1418, they found the air fragrant with wild fennel, so the city of Funchal was named after funcho, the Portuguese name for the plant. Finally, in the 17th century, Nicholas Culpeper wrote that all parts of the fennel plant should be used in drink or broth to make people lean. Fennel seeds, thought to be an appetite suppressant, were nibbled on during long church services and on fast days. How to grow: Fennel is easily grown from seed. It prefers a slightly acidic, well-drained soil and full sun. The blooming time is from July through October. Fennel can damage its neighbors in the garden, including bush beans, caraway, tomatoes, and kohlrabi; it can be harmed itself if planted close to certain herbs like (in that case no seed is formed) or wormwood (which reduces seed germination and stunts growth). To avoid unwanted self-seeding, spent flowers should be removed before seed production. Culinary and Other Uses: In addition to the ornamental bronze variety, two main varieties are grown for culinary or medicinal use: The wild fennel (Foeniculum vulgare ) and the Florence fennel (F. vulgare dulce ), also known as sweet Fennel, or finocchio. Wild fennel is a semi-hardy perennial, grown for leaves, (or “seeds”), and stems. Sweet fennel is an annual grown for its white bulbous leaf bases. All parts of the fennel plant are considered fit for human consumption. Fennel like a softer, nuttier version of anise. The leaves and tender stems are used in salads, as garnishes, as well as in , stews, and meat dishes. The seeds are used in desserts, cookies, breads, soups, and beverages as well as in many recipes from , , , and the . Two simple recipe ideas: Add ground fennel seed to and the minced bulb of a Florence fennel to a of and grapefruit. Fennel leaves are rich in minerals (especially potassium) and A, B, C, and E. Fennel oil—steam distilled from the seeds—contains a little over 50 percent , the chief component of anise oil, which is used as a flavoring agent in the cosmetic and 3 liquor industries, including in the production of and . However, the volatile oil can be irritating or dangerous to those with allergies. As for medicinal purposes, Greek physicians Hippocrates and Dioscorides recommended fennel to increase milk flow in nursing mothers. The plant has also been used to treat menstrual problems and to facilitate birth, with the anethole acting as a . Syrups from the are used for chronic coughs, and for soothing the stomach and treating colic in infants. Because serpents were believed to eat the plant to restore their sight after shedding their skins, fennel also came to be regarded as a remedy for visual ailments and is still researched for that purpose. Sources: Rodale’s Illustrated Encyclopedia of Herbs , Claire Kwalchik & William H. Hylton (eds.), Rodale Press, Emmaus 1998, pp.188-190; of the World , Ben-Erik van Wyk & Michael Wink, Timber Press, Portland 2004, p.145; Food Plants of the World , Ben-Erik van Wyk, Timber Press, Portland 2005, p.196; , Herbs & Fruit , an illustrated encyclopedia, Matthew Biggs, Jekka McVicar and Bob Flowerdew, Firefly books, Buffalo 2006, p.106; Nature's Medicine—Plants That Heal , Joel L. Swerdlow, National Geographic, Washington D.C. 2000, p.357; Economic , plants in Our World 3 rd ed. Beryl Brintnall Simpson and Molly Conner Ogorzaly, McGraw-Hill, Boston, 2001; Herbs of the Bible , Allan A Swenson, Citadel Press, New York, 2003, p.86; Albert-Puleo M (1980). “Fennel and anise as estrogenic agents,” J. Ethnopharmacology 2 (4), pp.337–44 Prepared by: Mariska Hamstra, Shawn McQuerry, and Irène Shepard

4. French ( Artemisia dracunculus ) Family: Asteraceae (aster or sunflower family) Location in Denver Botanic Gardens: Not found Appearance: Tarragon reaches a height of 1.5 to 3 feet; it rarely flowers. Origin: Siberia and Mongolia History: Tarragon has been used throughout history to treat intestinal problems, hiccups, rheumatism, gout, arthritis, and toothache. The name dracunculus , little dragon, refers to the curling or coiling habit of the . As a numbing agent, it was thought to cure snakebites and other venomous bites. How to grow: This annual herb grows best in full sun, with dry to medium soil. It is tolerant of rabbits, , drought, and dry soil. Since most tarragon seeds are sterile, French tarragon is best propagated by cuttings or division. French tarragon is sold as either A. d. “Sativa” or A. d. var. Sativa . On the other hand, tarragon sold under the name, without reference to or variety, may be the less pungent Russian tarragon, which is considered by most cooks to be significantly inferior for culinary use.

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Culinary and Other Uses: Tarragon is one of the four of French cooking. Its slightly bittersweet flavor is particularly suitable for chicken, fish, and egg dishes. It has an anise-like aroma. Its narrow, lance-shaped, dark-green leaves (up to three inches long) may be used fresh or dried. It is the primary in Béarnaise . Fresh, lightly bruised sprigs of tarragon are also steeped in to produce tarragon vinegar. Prepared by: Karen Hunt group

5. Lavender ( Lavandula ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: The Lavandula (Lavender) is located in 32 places in the Gardens, including the Rock and , Herb & Knot Garden, Romance Gardens, O’Fallon Perennial Garden, Water Smart Garden, and Nexus Garden. Appearance: Lavender can grow from one to three tall and one to three feet wide. Its varieties abound: The darker the flower, the more intense the aroma -- and the flavor in cooking. Lavender fills the early- summer garden with sensory delights: beautiful purple-tone blooms atop foliage that oozes fragrance on a sunny afternoon. Every part of the plant is infused with aromatic oil, making this a choice herb to place along pathways or near outdoor seating areas so you can savor the fragrance. Origin: In spite of more than 2,500 years of recorded use, lavender’s origins are a mystery. It is not known whether lavender was brought to by the Roman conquerors or European traders. It spread to France, Italy, and Spain. History: The English word lavender is generally thought to be derived from the Old French lavandre , and ultimately from the Latin lavare (to wash), referring to the use of the plants in infusions. Lavender was one of the holy herbs used in the biblical Temple to prepare the holy essence. How to grow: Lavender flowers early to midsummer in Zones 5-10, attracting butterflies and birds. Though drought-, heat-, and wind-tolerant, and deer-resistant, lavender doesn’t like poor drainage, waterlogged soil, or high humidity. Raised beds can enhance drainage; surrounding plants with a gravel mulch can help increase heat around roots. After flowering, shear plants to induce bushiness and subsequent bloom. Avoid plants back to the ground. Dried blooms retain their fragrance for a long time; crush dried flowers to release aromatic oils anew. Culinary and Other Uses: Commercially, the plant is grown mainly for the production of of lavender, which has antiseptic and anti-inflammatory properties. English lavender ( ) yields an essential oil with sweet overtones, which can be used in balms, salves, , cosmetics, and topical applications. Recipe:

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5 cups water ¾ to 1 cup sugar ¼ cup fresh lavender flowers or 1 ½ tbs. dried lavender Juice from 1 large lemon Combine 2½ cups of the water and the sugar in a medium saucepan and bring to a boil over high heat, stirring until sugar is dissolved. Add the lavender flowers, take pan from the heat, cover, and let steep for 45 minutes. Strain into a large pitcher, discarding lavender. Stir in the lemon juice and remaining 2½ cups of water. Stir well and refrigerate until fully chilled. Pour over ice in a tall glass, garnishing with a sprig of lavender. Sources: Denver Botanic Gardens Navigator; Wikipedia.org/wiki/Lavandula; Lavender: A Heritage Book of Creative Ideas , Tessa Evelegh, 2008; The Lavender Garden , Robert Kourik; Lavender, Sweet Lavender , Judyth A. McLeod, 1989. Prepared by: Claudia Hislop, Pam Lugo, and Elise Storey

6. ( Levisticum officinale ) Family: Umbelliferae (, carrot or family) Location in Denver Botanic Gardens: Herb & Knot Garden Appearance: This hardy perennial grows to be three to six feet tall, with large, dark-green leaves that are compound and divided. Blooms in mid to late summer with of greenish yellow flowers. Origin: and History: Romans brought lovage from Italy to Britain. English colonists brought it to America to be used for food and medicine. In Medieval times, lovage leaves were put into travelers’ shoes because of their deodorizing and antiseptic effect. Lovage was once thought to be an aphrodisiac and was called love . Lovage was widely used in the 14 th century for a variety of ailments, including stomach disorders, jaundice, malaria, joint pain, headaches and skin irritations. All parts of the plant were used (roots, seeds and leaves). How to grow: Can be easily grown from seeds sown in early spring or fall. Culinary and Other Uses: The leaves look like flat- leaf parsley and make a punchy substitute for parsley and celery. The stems are sturdy and hollow and are great in stews and soups. The roots can be roasted and mashed or included in vegetable mixes. Lovage is also used today in Scandinavian countries as a complexion aid. They combine it with rue and use it to treat acne. Lovage is used widely in Swiss, German, French and Czech cooking. Prepared by: Kelli Carey, Rob Hilken, and Linda Spaulding

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7. , Sweet ( Origanum majorana ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: Herb & Knot Garden Appearance: Often mistaken for , sweet marjoram will grow to about 12-24” tall, with thin, gray- green leaves and, in the summer, small, knot-like flowers. Origin: Northern Africa and Southwest Asia History: Known to and Romans as symbol of happiness, marjoram has had a long and favorable history. In ancient and Rome, bridal couples were crowned with wreaths of marjoram to symbolize love, honor, and happiness. Greeks believed that by placing sprigs of marjoram in a girl’s bed, Aphrodite would visit her dreams and reveal the identity of her future husband. (And in many areas of Europe today, women seeking marriage will place marjoram in their hope chests.) Both oregano and marjoram have been used in folk medicine to treat colds, coughs, gastrointestinal problems, and a variety of other conditions. Several plants in the genus reportedly have antibacterial, antifungal, and antimicrobial properties because of the phenol carvacrol. Over the years, marjoram has been used as a remedy to aid digestion. The 16 th -century herbalist Dodoen declared that smelling marjoram “mundifieth (cleanses) the brayne.” How to grow: A tender perennial, sweet marjoram grows in Zones 7-9 and is sometimes hardy in Zone 5. It prefers sun and well-drained soil and thrives in sandy loams. It is cultivated for is aromatic grey-green leaves and, when grown in a hanging basket, it forms a cascade of attractive foliage. The tops are cut from the plant just before flowering and dried slowly in the shade. It is a magnet for bees and butterflies and is deer-resistant. Culinary and Other Uses: One of most popular herbs for seasoning, the flavor resembles a blend of , , and sage. Dried marjoram is extremely important in industrial food processing and is often used, together with thyme, in spice mixtures for the production of . In Germany, where many varieties of are produced, it is called Wurstkraut, or “sausage herb.” The essential oil is used to treat arthritic symptoms, easing pain from swollen and stiff joints. Marjoram continues to be used as a steam inhalant to clear the sinuses and relieve laryngitis (in fact, European singers have been known to preserve their voices with marjoram tea sweetened with honey). Pregnant women are advised to avoid using the herb medicinally, as it promotes menstruation. Although not proven in clinical trials, marjoram is believed to lower sex drive. The oils of both O. majorana and O. vulgare are used commercially to scent soaps, lotions, and colognes. Both plants have been used to make dyes. The leaves and colorful purple flowers of O. vulgare subsp. vulgare are ideal for wreaths, swags, and potpourris. (See Oregano and Marjoram: An Herb Society of America Guide to the genus Origanum for additional information on uses.)

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Prepared by: Deb Carr and Jan Fitzpatrick

8. Parsley, Italian (Petroselinum crispum var. neapolitanum ) Family: Apiaceae (carrot family) Location in Denver Botanic Gardens: Herb & Knot Garden, Le Potager Garden (curly-leaf variety, Petroselinum crispum “Lisette”) Appearance: The wild variety grows up to two feet tall and has glossy green leaves. Origin: Mediterranean region History: The word “parsley” is a corruption of two Latin words, petros and Iselinon , meaning rock, which alludes to the native habitat of cliffs. Greek mythology held that parsley sprang from the blood of Archemorus, whose name meant “Forerunner of Death.” Parsley was made into wreaths and hung on ancient tombs and was also used for burial rituals. It was also used to crown the victors at the Isthmian Games (rather like the Olympic games, but held in off-years in Greece). The ancient Greeks and Romans did not commonly eat parsley. However, they did grow it in their gardens as a border, and it was thought to be wonderful fodder for chariot horses. Homer noted in The Iliad that the horses munched on parsley from the marsh. Parsley was probably first commonly eaten by people during the Middle Ages in Europe. Charlemagne is known to have grown quantities of it for this purpose in his gardens before the end of the first millennium. How to grow: Parsley is a biennial, but is grown as an annual in areas with harsh winters. The second year is the seed-producing year, and the leaves tend to be bitter. Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as a hot plant for their larvae. It attracts honeybees when in bloom. Culinary and Other Uses: Parsley was appreciated for its medicinal qualities long before it became accepted as a food or spice. It is now a favorite herb for seasoning and drying (Italian variety). It has the ability to cleanse the breath and the palate, and curly-leaf parsley is commonly used as a garnish. A third variety, P.c.var.tubersum , or turnip-rooted parsley, has a large edible taproot, which is usually served as a vegetable. The presence of high amounts of chlorophyll gives parsley antiseptic qualities. The herb is also a very rich source of K, folic acid, and , among others. The oil found in parsley has a variety of volatile compounds that have antioxidant properties. Recipe: Parsley Salad Dressing 1 bunch fresh parsley (standard grocery store bunch) 3 tablespoon chopped 1 tablespoon sugar

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½ cup lemon juice 1 , minced 1 tablespoon chopped scallions 1 cup olive oil 1 teaspoon salt and freshly ground black pepper to Place all ingredients in a blender and process until mixed. Sources: Gardens Navigator; Herb Society of America (herbsociety.org); botanical.com; ourherbgarden.com/herb-history/parsley; herbinfosite.com) Prepared by: Donna McLellan, Virginia Meadow, and Todd Shearer

9. Rosemary ( Rosmarinus ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: In front of the Tropical Conservatory, to the left of the walkway as you enter the Visitors Center, and in the over the winter. Appearance: This woody, perennial herb has fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers. Rosemary makes a good garden . Origin: Mediterranean and Asia History: According to legend, rosemary was draped around the Greek goddess Aphrodite when she rose from the sea, born of Uranus’s semen. The Virgin Mary is said to have spread her blue cloak over a white- blossomed rosemary bush when she was resting, and the flowers turned blue. The shrub then became known as the “Rose of Mary.” Rosemary has an old reputation for improving memory and was once highly valued for its medicinal properties. It was used to cure jaundice, comfort the heart, and expel the plague. It became a symbol of fidelity of lovers and remembrance at funerals—a sign the deceased would not be forgotten. In times past, resinous rosemary was burned in sick chambers to purify the air, and branches were strewn in law courts as protection from “jail fever” (typhus). During the plague of 1665, rosemary was carried in the handles of walking sticks and in pouches to be sniffed when traveling through suspicious areas. In Shakespere’s time, it was used as a topiary and clipped into a cone or a sphere shape. How to grow: Rosemary is hardy to Zone 6, so generally will not winter over in Colorado. It prefers alkaline soil that drains well. It grows well in pots. Forms range from upright to trailing. The plant can be in constant bloom in warm climates. The flowers can be white, pink, purple, or blue.

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Culinary and Other Uses: Fresh or dried rosemary goes well with meats. It is also delicious with roasted potatoes and vegetables. It is predominantly used in Mediterranean dishes, such as spaghetti. The herb has antioxidant properties, which make it excellent as a preservative. The oil is also used in shampoos and hair tonics. In some Mediterranean villages, linen is spread over rosemary to dry, so the sun will extract its -repellent aroma. Recipe: Take sprigs of fresh, green rosemary and place between charcoal/flame and meat or vegetables. Allow to smoke the meat (like steak!) as it cooks. You can also soak the rosemary in water ahead of time to prolong smoking time. Prepared by: Kim Kimpton, Beth Scott, and Sydney Summers

10. Sage ( officinalis ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: Herb & Knot Garden, Scripture Garden, Waring House Garden Appearance: Sage produces a short that contains five to ten purple/blue flowers. The leaves are grayish-green, woolly, and aromatic. The plant, which is about two feet tall, has woody stems. Origin: Mediterranean History: The word “sage” is derived from the Latin salvere , meaning “to be saved,” in reference to the herb’s curative properties. The ancient Greeks and Romans used sage in compresses for the treatment of wounds. Sage was one of the ingredients of “,” which was used to ward off the plague. It was also used to “smudge,” or purify, a room before a séance. How to grow: Sage is very drought-tolerant and is adapted to dry conditions and rocky, shallow soil. It prefers well-drained soil and full sun. The roots will rot if the soil becomes too wet. It is recommended to replace it after four to five years. Sage is often used as a small, ornamental flowering shrub or a low ground cover, particularly in sunny, dry environments. Sage plants can be started from seed, root cuttings, or transplants. It attracts butterflies and bees. Culinary and Other Uses: With its savory, slightly peppery flavor, sage is often used with for poultry and pork stuffing, and also in . In various countries, it is used for flavoring fatty meats, cheeses, and beverages. The leaves are also used in an infusion for making tea. Sage has, over the ages, been considered a remedy for nearly every ailment, and modern research supports its effectiveness as an antibiotic, anti-fungal, antioxidant, astringent, antispasmodic, estrogenic, hypoglycemic, and tonic. Current studies link it to managing mild to moderate Alzheimer’s disease. Sage is also used decoratively in wreaths. Prepared by: Jim Arneill, Keith French, and Hilary Sunderland 10

11. ( acetosa ) Family: ( family) Location in Denver Botanic Gardens: Herb & Knot Garden Appearance: Sorrell is a deep-rooted perennial , growing six to 18 inches tall and 24 inches wide, with arrowhead-shaped leaves. Origin: Europe, Asia, northern Africa, Australia History: Sorrel is one of about 200 Rumex species, including French sorrel ( ), more favored in cooking for its milder flavor and smaller, rounded leaves. Sheeps Sorrel ( Rumex acetosella ), also edible, grows on cultivated and waste ground in plains and sub-alpine zones in the Rocky Mountain region. How to grow: Sorrel likes full sun and well-drained soil with an acidic pH. It grows in clumps and can be invasive, so it is great in pots. Sorrel flowers in spring to early summer. When it flowers, cut back to encourage new growth. It is hardy to Zone 3. The larvae of several species of butterflies and feed on its leaves. Culinary and Other Uses: Sorrel is renowned for the lemony, sour, earthy flavor of its leaves. It is used in teas, salads, soups, and other cooked dishes. Almost tasteless early in its growing season, it gains in flavor as the season progresses. Sorrel has been used medicinally in folk medicine for centuries. Rich in vitamins A and C, it has been used as a spring tonic and as a cure for scurvy. It may be effective in treating inflammation of nasal passages and sinusitis (sorrel contains tannins, which have a drying effect on mucus production). It is also an ingredient in the herbal cancer treatment Essiac. It also contains anthraquinones, which have laxative, antibacterial, and antifungal properties. Recipe: Crispy Potatoes with Fresh Sorrel 1 lb. small new potatoes 1 tbsp olive oil 2 tbsp minced fresh sorrel Slice potatoes thin. Steam over boiling water, covered, until barely tender, about five minutes. Heat a stainless steel skillet over medium high. Swirl in the oil until bottom is well coated. Pat potatoes dry and layer them evenly in the skillet. Reduce heat to medium and let potatoes sizzle, without stirring, until browned, about four minutes per side. Just before you remove the potatoes from the heat, sprinkle on the sorrel and stir to mix. Serve warm. Makes four servings. (Recipe courtesy of underwoodgardens.com) Sources: webmd.com, botanical.com Prepared by: Marilyn Fiske and Bernie Radakovits 11

12. ( spicata ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: Two plants at DBG are not located on Gardens Navigator. May be in Herb & Knot Garden. Appearance: Spearmint grows three feet tall, with leaves that are one to three inches long and broadly ovate with minutely serrated margin-like spears. Terminal flower spikes are slender and two to three inches long, with pink or purple flowers blooming in mid- to late-summer. Flowers are hermaphrodite (they have both male and female organs). Square stems are typical of all plants in the mint family. Origin: Northern Africa, western Asia, Southeast Europe. Naturalized throughout North America History: Mint, or Mintha , is named after the Greek nymph Minthes, who was turned into a mint plant by Proserpine, the jealous wife of Pluto, for casting covetous eyes on the philandering god of the underworld. Proserpine gained her revenge by turning Minthes into an herb that would be forever trampled under people’s feet. Although Pluto was unable to transform her back, he gave her a delightful aroma of eternal freshness that we now recognize as Mint. Records from ancient , Greece, and Rome indicate that members of the mint family, especially spearmint, have been used medicinally for centuries. In ancient Greece, spearmint was used as a fragrance for the body and bath and as a smelling salt. Spearmint placed on the forehead is reportedly mentioned in ancient biblical texts as a remedy for headaches. Spearmint is a component of an Unani known as “zahraa” in Damascus, and is said to be widely consumed in Syria. Spearmint has reportedly been used in Danish folk medicine for improvement of memory and cognition. When surveyed, Hispanic women reported using herbs popular in traditional Mexican culture, including yerba buena (spearmint). Mint is mentioned in all early medieval lists of plants; it was grown very early in English gardens and was certainly cultivated in the convent gardens of the ninth century. Chaucer refers to “a little path of mintes full and fenill greene.” How to grow: This perennial grows well in Zone 3, spreading rapidly on creeping rootstock. (It can also be grown in containers indoors or out.) It prefers partial shade to full sun, as long as it is in a moist location. Spearmint is pollinated by bees and attracts butterflies. Plant seedlings in rich, moist soil, and thin beds every three to four years. Do not allow to seed. Note: The leaves lose their aromatic appeal after the plant flowers. It can be dried by cutting just before, or right as, the flowers 12 open, about a half to three-quarters of the way down the stalk (leaving smaller shoots room to grow). Culinary and Other Uses: Spearmint is often used as a garnish, its flavor combining well with lamb, peas, fish sauces, , chocolate, and vegetables. When eaten with lamb, either finely chopped in sweetened vinegar or served in the form of mint sauce, the mint aids digestion, as it makes the albuminous fibers of the meat more digestible. Spearmint is also an ingredient in several mixed drinks, like the mojito, the mint julep, and , a summer tradition in the Southern U.S. To preserve spearmint, pick young, fresh leaves to dry, and hang in bunches in a warm, dry place away from strong sunlight. When dry, crumble and store in airtight containers. You can also freeze spearmint, washed, in an ice-cube tray filled with water. Last, spearmint is a very popular flavor of chewing gum, across all brands worldwide. Launched in 1893, Wrigley's Spearmint is Wrigley’s second-oldest brand, after Juicy Fruit. The flavor is extracted directly from spearmint plants. Spearmint is also used as a flavoring in , , and shaving creams. Recipes:

Simple Mint Syrup 1½ cups packed fresh mint leaves 1 cup sugar 1 cup water Chop mint. In a saucepan, bring sugar, water, and mint to a boil, stirring until sugar is dissolved. Simmer syrup, undisturbed, for two minutes. Pour syrup through a fine sieve, pressing hard on solids, and cool. Syrup keeps, covered and chilled, for two weeks. Mint Julep NOTE: The Mint Julep has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. The Early Times Mint Julep Ready-to-Serve Cocktail has been "The Official Mint Julep of the Kentucky Derby" for more than 18 years. Make one julep at a time by filling a julep cup with crushed ice, adding one tablespoon mint syrup and two ounces of Early Times Kentucky Whisky. Stir rapidly with a spoon to frost the outside of the cup. Garnish with a sprig of fresh mint Mojito Ice 6 oz light rum 12 mint sprigs, or spearmint, 8 roughly broken apart 6 tablespoons fresh lime juice 4 tablespoons sugar Club soda 4 slices lime Place ice in beverage shaker; add in the rum, 8 broken-up mint sprigs, lime juice, and sugar. Shake well and serve over ice in a highball glass. Top off each glass with a splash of club soda. Garnish each

13 with a slice of lime and a sprig of mint. Watermelon Mojito Salad 3 cups seedless watermelon, cubed 1.5 cups seedless , cubed 2 Tbsp fresh mint leaves, sliced thin (“,” if we’re being fancy about it) 1/4 cup fresh lime juice (about two limes) from two limes 1 Tbsp extra virgin olive oil Pinch of sea salt Pinch of black pepper Cut the rind off the watermelon and cut into medium-sized cubes (about 1/2-inch). Peel the cucumber, if you prefer, and cut into similar sized cubes. Slice the mint leaves thinly. To chiffonade, stack the leaves on top of each other. Roll them up lengthwise into a bundle, then thinly slice. Combine ingredients in a large bowl. In a smaller bowl or a small jar, combine the lime juice, lime zest, olive oil, salt and pepper. Stir (or shake) well to combine. Pour over the watermelon and cucumber and stir well. (Prepared by Pam McGivern) Sources: naturalstandard.com/news/news201107020.asp; botanical.com/botanical/mgmh/m/mints- 39.html; wiki.answers.com/Q?What_is_the_history_of_spearmint; wikihow.com/Grow-Mint; burpee.com/herbs/mint/the-mint-family-article10584.html; science.howstuffworks.com/life/botany/spearmint-info.htm Recipe sources: epicurious.com/recipes/food/views/Minted-Simple-Syrup-15243; kentuckyderby.com/experience/traditions/mint-julep2; foodnetwork.com/recipes/mojito- recipe).html Prepared by: Pam McGivern, Rod Sheffield, and Saralee Squires

13. Thyme ( ) Family: Lamiaceae (mint family) Location in Denver Botanic Gardens: Herb & Knot Garden, Rock Alpine Garden, Watersmart/Amphitheater border Appearance: This herbaceous perennial shrub has flowering tops and tiny, rounded leaves that grow in clusters around thinly wooded stems. Younger leaves are bright green and fade to grey-green with age. Origin: Europe, temperate Asia, northern Africa History: Thyme dates back to ancient Greece, where it was used as incense or as a fumigator during sacrifices. It symbolized courage; Roman soldiers bathed in water infused with thyme to gain rigor, courage, and strength. Native to the Mediterranean, thyme was brought to Britain by the Romans. 14

Long prized for its medicinal uses, thyme oil was used by ancient Egyptians in their embalming process. Legend has it that thyme was an essential ingredient in a magic brew that allowed the drinker to see fairies. It was also considered an aphrodisiac. How to grow: Thyme grows well in Zones 5 to 9, blooming from May to July. It is a good companion plant for or tomatoes in vegetable gardens, and attracts butterflies and honeybees. It tolerates deer, drought, dry soil, shallow-rocky soil, and air pollution. Culinary and Other Uses: The flowering thyme tops contain an essential oil consisting primarily of thymol and carvacrol. The distilled thyme oils are used commercially in the production of antiseptics, toothpaste, mouthwash, gargle, hair conditioner, dandruff shampoo, skin cleanser, potpourri, and insect repellent, as well as commercial expectorants and antispasmodics prescribed for whooping cough and bronchitis. Herbal medicinists use thyme in infusions, extracts, teas, compresses, bath preparations, and gargles. Recent studies indicate that thyme strengthens the immune system. Thyme aids in digestion and is excellent when combined with fatty meats that often cause gastrointestinal problems such as duck, lamb, and pork. Recipes: Lemon Thyme Rice 1 Tbsp butter 1 cup uncooked white rice 1 (14.5 oz) can chicken broth 1 Tbsp fresh lemon juice 1 Tbsp fresh thyme leaves or 1 teaspoon dried thyme Melt butter in a medium saucepan over medium-high heat and stir in rice. Cook rice, stirring frequently, until browned, about 5 minutes. Mix chicken broth, lemon juice and thyme into rice. Cover; reduce heat to low. Cook 20 minutes, until liquid has been absorbed. Fluff with a fork before serving. Makes four servings. Aphrodisiac Honey Thyme Fizz (Recipe by Kathy Casey) 1.5 oz (3 tbsp) gin 2 oz (1/4 cup) Honey-Thyme Grapefruit Elixir (recipe follows) 1-2 oz (2-4 Tbsp) soda or sparkling water Garnish: Fresh thyme sprig and thin slices of grapefruit Honey-Thyme Grapefruit Elixir 1/2 cup local honey 1/3 cup warm water 1/2 cups freshly squeezed grapefruit or ruby or pink grapefruit juice 6 Tbsp fresh lemon juice 15

6 sprigs fresh thyme Fill a Collins or tall glass with ice. Measure in gin and the elixir. Top with a splash of soda. Stir drink with a bar spoon. Garnish with thyme and grapefruit. Honey-Thyme Grapefruit Elixir Whisk to combine the honey and water in a bowl or pitcher. Stir in the grapefruit and lemon juices. Funnel mixture into a pretty bottle and add in the thyme sprigs. Let thyme mingle for at least eight hours before serving and store refrigerated up to five days. Makes about 20 ounces, enough for 10 cocktails. (Recipe by Eat Something Sexy at http://eatsomethingsexy.com/wordpress/cooking-recipes/recipe-of- the-week/aphrodisiac-honey-gin-thyme-fizz/) Sources: Denver Botanic Gardens Navigator; missouribotanicalgarden.org; allrecipes.com; homecooking.about.com/od/foodhealthinformation/a/thymehealth.htm Prepared by: Bill Atkinson and Darryl Stafford

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