Herb of the Month - Rosemary

Rosemary has a strong piny scent, which was a token of loyalty and commemoration during the colonial days.  A bride would usually have it included in her bridal bouquet for “remembrance”.   According to lore and superstition, it will  keep nightmares away if you place a few sprigs of the plant put under a pillow, and will attract elves when worn around the neck.

This plant is native to the hills of southern France, where the soil was chalky.  It has been known to grow as tall as 5 feet tall, if given the right soil conditions.  Most gardeners will propagate rosemary from cuttings during the spring or fall seasons.  Take 6 inch long cuttings and place two-thirds of the cutting into a sandy soil, keeping them in a shady location, watering them carefully.  They should be ready to transplant in 6 months.

Like juniper and cedar, rosemary has a cleansing and antiseptic properties when burned.  During World War II, French hospitals would combine juniper and rosemary to help kill germs in the air.  It had been used to purify sick chambers for centuries in Europe. The antibacterial properties are contained  in the volatile oil it contains.  Nowadays. It is traditionally used as a hair rinse for dark-haired people and is used to help relieve dandruff.  It is also used to flavor food and to scent cosmetics. Essential oil of rosemary is a component of many commercially available lotions, perfumes, liniments, soaps, and mouthwash preparations.

More recently, carnosol, a naturally occurring antioxidant compound found in rosemary, has been studied for its anticancer properties. Carnosol appears to be effective against cancer by reducing inflammation and by inhibiting the expression of cancer genes. Carnosic acid, another compound found in rosemary, appears to reduce the risk of skin cancer by protecting skin cells against the effects of ultraviolet radiation.

Rosemary can be used as a seasoning in a variety of dishes including rosemary can be used in a wide variety of culinary preparations, like for example, to season lamb, rabbit, veal, pork, sausages, as well as poultry, egg dishes, fish, pickles and shellfish, rosemary is also added to jellies, fruit jams, dressings and cookies.  Asparagus, cauliflower, broccoli, eggplants, green beans and peas, zucchini and potatoes, can use rosemary for that extra special flavor.  With the flowers of rosemary, the uses can be different. Since these have a milder flavor, they can be candied, preserved, or added to jellies, honey, wine or vinegar. Even olive oil can be flavored by adding a few sprigs of rosemary.

NOTE:  Although rosemary can be used in moderation and is an great herb to use, there have been reports that some people may have an allergic reaction to the essential oils in rosemary. Large quantities of anything can be dangerous, and rosemary is no exception. The routine use in cooking is generally considered safe to the general public.


 MOTH REPELLENT WITH ROSEMARY
2 cups dried lavender
2 cups dried rosemary
1 Tbs. crushed cloves
Dried peel of a lemon
Bruise all the ingredients together in a small bowl, and divide among muslin bags. Tie, and set among the woolens.

HERB PILLOW WITH ROSEMARY
4 cups dried rosemary
4 cups dried lemon verbena
8 cups dry pine needles
Crush the ingredients together, and fill a small bag to place under the pillow, or in the drawer with nightclothes.


Enjoy!

Herb of the Month for April - Chervil

As Mother Earth awakens from the winter season, we start to think of what our gardens will contain this year.  We plan for fruits or vegetables so that we can enjoy them during the summer/fall months as well as what flowers or tress will paint our landscapes.

Why not add a few herbs?  Not only will it look great, but think of the flavorful meals you can make with them.  Here's one that might interest you - Chervil.

Chervil (Anthriscus cerefolium) is an herb that looks like parsley and easy to grow.  It has pale green leaves with small white flowers and likes to be in a well drained, partially shady area.  It has a slight aniseed/parsley flavor.  Used widely in French cuisine, use it when you cook fish (especially oysters), chicken, salad dishes and omelettes.  Also, try it to enhance carrots, spinach, sorrel, veal, cheese, corn and peas.  Chervil can be combined with tarragon, parsley and thyme for a classic fines herbes blend when cooking any French recipe.  Make sure you add it at the last moment to soups, stews and sautes.  If it cooks too long, it will have a bitter flavor.

This herb is a traditional Lenten herb, representing new life/rebirth and  has been known for its blood-cleansing properties. During Lent, it has been greatly used in cooking and as a skin cleanser.  Eating the whole plant is a practice that some people today will do, to relieve hiccups, something the people during the Middle Ages did as well.

 Companion Planting - If you enjoy the flavor of hot, peppery radishes, try growing a few chervil plants in the vegetable plot alongside the radishes.  The chervil will help keep away harmful bugs and insects and the radishes growing closest to the chervil, will have a slight hotter flavor.

Enjoy!!!!!!!

Herb of the Month for March - Bergamot

Bergamot (Monarda didyma) reminds me of Earl Grey tea, with an orangery flavor. This fragrant herb has bright red flowers with pale red, red-tinged leaves. It prefers a rich, moist soil, partial shade and needs to be well watered. The scarlet flower blooms during the late summer and can grow between 18 to 36 inches tall. Rejuvenate the plant that has grown in one spot for more than three years by digging up the clump, discard the center and replant only the sucker shoots from the outside of the clump.

A common name for this herb is Bee Balm, due to the attraction of the scent and nectar. The plant is native to North America, was first discovered by early settlers and used by Oswego Indians to make tea (also known as Oswego tea). Beebalm became quite popular and during the period of the Boston Tea Party, the colonists enjoyed drinking it in place of black tea. Even though Beebalm is cultivated widely in Europe, it was introduced in the mid-17oos when John Bartman of Philadelphia sent seeds to England and was introduced to the European continent, where it is generally cultivated under the names of golden Melissa or Indian nettle.
This wonderful herb can be chopped (leaves and flowers) and used to add color and flavor to green salads, jellies and fruit salads. Bergamot can be used in recipes for duck, pork, meat sausages and curries. It complements many fruits that include apples, oranges, strawberries, tangerines and melons. It also makes a great companion plant that enhances the growth of tomatoes.

The next time you make apple jelly, try adding a handful of fresh leaves. Make sure you strain before boiling down to the gel stage. Add a beebalm flower in each jar before sealing.

Some Species/Varieties
Monarda citriodora: pink-purple blossom; strong lemon scent; excellent in tea.
M. didyma ‘Adam’: moderate red blossom
M. didyma ‘Cambridge Scarlet’: bright red blossom
M didyma ‘Croftway Pink’: clear rosy pink blossom.
M. fistulosa: lavender blossom; strong fragrance

Enjoy the this beautiful herb, whether for its beauty in the garden or for the benefits in your kitchen.
Bayberry Meadow Herbs

Herb of the Month for February - Bay

          

 Bay is as aromatic, ever green tree of medium size, with shiny gray bark.  It produces a four-lobed calyxes, greenish yellow in small umbels from the leaf axils.  The leaves are shiny, thick, leathery and dark green with wavy edges and the plant produces a fruit that is dark purple or black berry the size of a grape.   The plant is indigenous to the Mediterranean region and Asia Minor and is cultivated  in Turkey, Algeria, Belgium, France, Greece, Mexico, Morocco, Portugal, Spain, the Canary Islands, Central America and the southern part of the United States. 
Romans believed years ago that the plant could keep you safe from thunder and lightning.  I have a hard time believing that one, since our property was hit with lightning two years in a row a number of years ago.  We had to take down 2 huge pine trees that was the home for hawks and we had to replace a number of appliances/electronics.   They also used the plant to symbolized greatness, honor and glory as it was wore to crown the kings, priests, poets, victors of battles, athletic or scholarly contests
If you are thinking of having your own bay leaf plant, have it potted so that you can bring it indoors during the winter.  I have one that is about 17 years old and I bring it outdoors late spring and during the winter, I bring it inside the house.  Make sure you do not over water and that it has plenty of sunlight.  Make sure that you are purchasing the laurus nobilis variety, since there are a number of different species of the plant.
In the kitchen, Bay can be used in just about any soup, stew or tomato sauce recipe.  They are great in shell fish boils, pickling brines and with game.  Add them when cooking beans, lentils, rice and tuck a bay leaf or two in the cavity of a chicken before roasting.  Use them in combination with peppercorns, saffron, garlic, allspice, citrus and dried mustard seeds.  Just remember to take them out of your recipe, before serving, since the bay leaf has sharp edges that can be painful in the throat.
Other uses: some people believe that  it is an insect repellent and place a leaf  in their flour or cereal box and will  crumble some during the spring to detour ants from entering the house.  You can also make a light infusion, using about 8 medium size leaves in boiling water, let it steep and add it to the bath.  The oils of the leaves soothes the skin. 

So the next time you are cooking, try adding a bay leaf and see the difference in flavor.

******Above information is for educational purposed only.  Like any medication, consult your doctor when using herbs for medicinal purposes.******

January's Herb Of The Month - Marjoram

   
Marjoram has a long history that will goes back to the time of the ancient Greeks and Romans.  It was used to  crown newly married couples to ensure happiness. The Greeks believed that if a girl placed marjoram in her bed, Aphrodite would reveal the identity of her future spouse through her dreams.  Romans believed that the herb had been touched by Venus, to remind mortals of her beauty.
     This herb is considered to be a mint in the oregano family. The three main varieties are: sweet marjoram, an annual and preferred in the kitchen; wild or common marjoram, a perennial, of which is primarily used as a medicinal; and pot marjoram, a tender perennial also known as Cretan oregano, that is most often used as an indoor winter plant.
     In the kitchen, it can be described as a mild oregano with a slightly balsamic flavor. It works well with all kinds of meats, fish, soups, eggs and cheese dishes. It is one of the essential herbs in Italian cooking. Marjoram is great be in any bean, split pea or lentil soup. It also enhances the flavor of most vegetables.  Other herbs that can goes well with marjoram are: basil, garlic, onion, parsley and thyme.
     Marjoram oil is said to relieve toothaches.  It takes over 200 pounds of the herb to produce 1 pound of oil.  Herbs for oil extraction should be gathered when it is just starting to flower.

*****Above information is for educational purposes only.  Consult your doctor when using herbs if you have any health issues.