Colossal Cookbook/ColossalCookbook.cdr/sw/key352/herbs.inf

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┌─────────────────────────────────────────────────────────────────────────────┐
│ Herbalist                                                                   │
├═════════════════════════════════════════════════════════════════════════════┤
│                                                                             │
│  Culinary Herb Gardening      Sage                                          │
│  Basil                        Savory                                        │
│  Chervil                      Tarragon                                      │
│  Chives                       Thyme                                         │
│  Dill                                                                       │
│  Garlic                                                                     │
│  Lovage                                                                     │
│  Sweet Marjoram                                                             │
│  Mint                                                                       │
│  Parsley                                                                    │
│  Rosemary                                                                   │
│                                                                             │
│                                                                             │
└═════════════════════════════════════════════════════════════════════════════┘
`CULINARY HERB GARDENING


Herbs are easy to grow.  Anyone who can successfully grow
carrots or chrysanthemums, lettuce or lupine, radishes or roses,
can grow herbs.  Yet, just as there are requirements for pro-
ducing home-grown vegetables and flowers, so are there specific
needs for the maintenance of herbs.

Generally, in Massachusetts herbs must be treated as annuals,
particularly in areas subject to winters with zero to sub-zero
temperatures.  Sage, mint, thyme and chives are exceptions.
Most herb seed germinate readily, and mature plants can withstand
drying conditions; however, they do need watering during pro-
longed drought.

Maintaining a small herb garden takes a little work.  Once the
planting chores are completed, weeding, watering, and some
insect and disease preventative treatments are required.
Friable, fertile soil and good drainage are essential, and sunny
location is preferable.  The garden need not be large:  a few
short rows incorporated into the vegetable garden, border
plantings for your flower garden, small plants in window boxes,
or just a patch beside the kitchen door.  A few plants of each
desired species will be sufficient for the average-size family's
needs.  Remember, herbs have strong aromas and flavors -- little
more than a pinch should ever be used in flavoring.

When planning an herb garden, consider the mature growth habits
of the selected species (tall or short, spreading or upright),
and the growing season length of each species.  Some herbs die
with the first touch of frost while others survive up to solid
freezing.

Before preparing your garden, have the soil tested for acidity
and fertilizing requirements.  In general, a pH reading of 6.2
to 6.7 favors good growth of garden plants, but herbs prefer
more alkalinity, growing well in soil with pH readings of 7.0 to
7.2.  Lime is used to adjust a low pH upward.  Acidity rating:
7.0 is neutral, any reading below that is an acid reaction; any
reading higher than 7.0 is alkaline.

Applying lime in the fall allows for the use of Agricultural
(hydrated) lime, which reacts in the soil more rapidly than
ground limestone but is more expensive.  Agricultural lime will
burn plants if carelessly applied during the growing season.
Ground limestone may be used either in spring or fall, is slowly
available to plants and soil, and will not burn.

Manures may be used for feeding herbs;  a dried cow manure
product is recommended over other manures.  Commercial ferti-
lizers with a 5-10-5 formulation can also be used in place of

manure at rates recommended by your Cooperative Extension agent.
These recommendations will be based on your soil test results.

Add organic material, such as peat or humus, along with the lime
and fertilizer; turn in thoroughly, and with a spade, dig deep
into the soil.  If mint is to be included in your garden, be
sure to put in metal restraining bands such as those used to
edge lawns.  One inch of metal should show above the soil level
to keep these spreading plants from wandering.

Plan your garden on paper, keeping in mind the growth habits of
the herbs you want to grow, and in the spring, you may anticipate
a pleasant afternoon's work.  With garden plan, seed and identi-
fication labels in hand, plant seed at a depth four times the
seed's diameter.  Cover with fine soil, firm in place, and
gently water.

If you are transplanting seedlings or young plants, put them in
late afternoon, early evening, or on a cloudy day because they
wilt readily after transplanting under hot sun.  To prevent
disturbing the roots of these seedlings, include a ball of soil
with each little plant.  Place the plants in watered, drained
holes which have been dug deep enough to accommodate the root
and soil ball.  Fill the hole with soil to the same level on the
plant's stem as it was in the flat before tranlsplanting.  Keep
the garden moist for the next few days to help establish the
roots.

Fresh herbs are used as garnish on salads, with shellfish, in
casseroles, dips, and salads.  Dried herbs flavor stews, soup,
meat and chowders, and many substitute in salads when fresh
greens are not available.

Herb flavors are retained longer if the harvested plant parts
are cut at the right time, cured and stored properly.  Tender
young leaves may be used all during the growing season.  To
harvest for drying, pick the leaves when flowering begins, and
dry as quickly as possible in an airy, dry, heated and darkened
area, such as an attic.  This will keep the green color in the
leaves and prevent molding.  Harvest seeds when they are brown.
Herbs such as rosemary and thyme can be partially sundried
without losing color, but do not overexpose them.

When the plant parts are thoroughly dry, discard the debris of
old stems.  Pack the dried herbal material into dark glass or
metal containers with tight-fitting tops.  This will preserve
those essential oils that give delicious flavors and aromas.

Try growing some of these herbs as potted house plants for
winter use.  They are decorative as well as flavorful.  Chives,
parsley, and sweet basil are suggestions.  Consider your
geraniums as herbs too.  Rather than trying to pot the entire


plant from the garden, start your new house plants from cuttings
or root divisions.  When well established in pots, place them
where they will receive plenty of sunlight.
~


`ALLIUM STELLATUM:  Other Common Name: Wild Onion

 Where to find it:  This species is found in limestone bluff and
 glade areas from Ontario and Saskatchewan south to a line drawn
 from Ohio southwest to Texas.  related species are widely
 distributed over North America.
 (I suggest you take the latin name to your local library.  You
 may find more information there.  Also, you should be able to get
 more local, definitive information from your district agriculture
 representative (Federal Government).

 Parts used: Bulbs and tops, spring and summer.

 How used:  Fresh, as a vegetable or as seasoning.

 This particular wild onion - there are many related species, all
 generally called "wild onion"-is similar to garden onions in that
 it has a definite bulb at the base.  Its leaves are slender and
 grasslike rather than hollow like those of some of the other wild
 members of the ALLIUM genus, such as chives and field garlic.
 The leaves are quite sparse.  The round heads of flowers,
 greenish white to pinkish or lavender, appear in July or August
 atop plants, which are usually a foot or so high.  Often the
 foliage dries up at blossoming time, but the flower head remains
 to mark your spot for digging the bulbs right through to fall.
 Use this onion just as you would any tame sort, and see our
 recipes for using the small bulbs as a vegetable.  (I'll post
 some if anyone wants them).
    Onion plants grow all over the world where conditions are
 suitable, so I don't suppose it should be too surpirsing that
 onions should be widely used as a tonic.  I have found that the
 folk of the Ozarks, Appalachians, and Rockies in the United
 States share a bit of onion lore with the people of the Sierra
 del Grados in spain and the mountain people of Afghanistan.
 This is the use of onion tea or broth as a spring tonic.  It's
 made by boiling fresh or dried chopped onion bulbs in a bit of
 salted water, then straining off the liquid to drink.
   The ALLIUM genus is quite large, and it's easy to mix up its
 members, which include chives, leeks, and garlic as well as
 onions.  But in gathering all of these plants the aroma is the
 key.  Does it look anything like any onion you ever saw, and does
 it smell like an onion?  Your taste will be your real guide, and
 you will not go wrong.

 I hope this has been of some use to you.


From Fred Towner to Stephen Ceideburg              06-May-9
~

`BASIL (Ocimum basilicum)

Description

Basil is an attractive annual, about 18 inches tall, that has
light-green, fairly broad leaves.  The flowers are small, white,
and appear in spikes.  There are several species of basil
cultivated, one having purple leaves.

Culture

Basil grows easily from seed planted after all danger of frost
has passed.  Pinch stems to promote bushy, compact growth.
Avoid lush growth as it may reduce flavor.

Harvesting

Green leaves can be picked about 6 weeks following planting.  It
is best to cut leaves for drying just before flowers open.

Use

Spicy-scented basil leaves are one of the most popular of all
herbs used in cooking.  Cooks favor basil for tomato dishes in
either fresh or dried form.
~

`BORAGE (Borago officinalis)

Description

Borage is a decorative annual with coarse, very hairy leaves and
stems and beautiful sky-blue flowers in a star-shape.  The plant
grows about 2 to 3 feet tall.

Culture

Borage is easily grown from seed and will sow itself.  This
plant does best in dry, sunny places.  Although it is difficult
to transplant, you can stretch out the harvest by sowing three
times at 4-week intervals.

Harvesting

Pick blossoms as they open.  Use leaves fresh anytime; they are
seldom dried.



Use

Sprays of borage flowers and leaves are used to give a cool,
cucumber-like flavor to summer drinks.  Bees are attracted to
the borage plant.
~

`Caper (Capparis Spinosa).

The small, trailing perrenial caper bush grows wild around the Mediterranean,
in stony places.

The characteristic flavor of capric acid only develops when the
flower buds are pickled.  Use it to complement salty or oily foods,
olives, salted fish and meat.  Capers add a refreshing, unexpected
flavor to casseroles, or can be sprinkled with parsley over a rich daube
of beef.  They have a tonic and appetizing effect and aid digestion.

   From "The Complete Book of Herbs and Spices" by Sarah Garland:

From Fred Peters to Nina Burrell                   21-May-9
~


`CHERVIL (Anthriscus cerefolium)

Description

Chervil is an annual plant that grows up to 2 feet in height.
It has lacy leaves resembling parsley but in a lighter shade of
green.  The flat heads have delicate white flowers.

Culture

Chervil can be raised from seed sown in the garden in early
spring.  Seedlings are difficult to transplant.  Thin plants 3
to 4 inches apart.  For denser foliage, cut the flower stems
before bloom.

Harvesting

Pick leaves just before the buds break.  Cut and dry the green,
tender leaves.

Use

Chervil leaves are used much as is parsley -- in soups, salads,
sauces, egg dishes, and cheese souffles.
~

`CHIVES (Allium schoenoprasum)

Description

Chives are small, dainty, onion-like plants that grow in clumps
reaching about 10 inches in height.  They are a hardy-perennial
with decorative, light purple flowers.

Culture

Chives demand little care other than dividing when they become
overcrowded.  They are easily propagated by division or from
seed and make attractive border plants.

Harvesting

Cut fresh leaves for use as they grow.




Use

Chives are used to impart a delicious, subtle, onion-like flavor
to foods.
~

`DEATHCAMASES

Foothill Deathcamas
(Zigadenus paniculatas) and other species

DESCRIPTION AND DISTRIBUTION:  Deathcamases are perennial bulbous forbs of
tthe lily family. They resemble wild  onions in appearance but the onion
odor is lacking.  Leaves are long and slender with parallel veins. The pale
yellow to pink flowers occur in clusters on slender seedstalks.  Various
species occur throughout the United States but are most abundant in the
West.

TOXIC PART: Entire plant, especially the bulb.

POISONING: The toxins are the alkaloids zygadenine, veratrine, and others.
Humans, especially children, have been poisoned by eating the bulbs and
flowers. All species are considered dangerous.

SYMPTOMS: Excessive watering of the mouth, muscular weakness, slow
heartbeat, low blood pressure, subnormal temperature, nausea, vomiting,
diarrhea, stomßch pains, prostration, coma, and occasionally death.

COMMENTS:  Flour made from the bulbs of deathcamas produced violent
intestinal symptoms in the expeditionary forces of Lewis and Clark. Later,
pioneers were killed by eating the bulbs which were mistaoen for the edible
camas and wild onion or garlic.

(From "Plants That Poison", Ervin M. Schmutz, PhD, Northland Press.)


From Blanche Nonken to Stephen Ceideburg              05-May-9
~


`DILL (Anethum graveolens)

Description

Dill, a popular annual, has bluish-green stems that contrast
with finely divided, yellow-green, plume-like leaves and
yellowish flowers.  Dill grows about 2 to 3 feet high.

Culture

Dill is easily grown from seed sown in the garden in spring
after all danger of frost has passed.  Sow the seed where you
want it to grow as it is difficult to transplant.  Stake tall
plants.

Harvesting

For best results, pick leaves just as flowers open. Pick seeds
when they are flat and brown.

Use

Both the leaves and seeds of dill are popular for flavoring
pickles, sauerkraut, and beet dishes.  It can be combined with
garlic and pepper to produce a highly flavored Mediterranean or
East European pork roast (often cooked over a spit outdoors).
The seeds yield a fragrant oil.
~

`GARLIC (Allium sativum)

Description

A bulb growing 18 inches high with leaves resembling gladiolus.

Culture

Garlic produces a group of cloves, encased in a sheath rather
than a single bulb.  Separate the cloves for planting.  The
larger outer cloves produce the best garlic.  Garlic can be
planted in fall (September) or in spring (May).  Fall-planted
garlic and spring-planted garlic are harvested at approximately
the same time, but the fall-planted will be larger.  Plant
cloves with points up in rows 12 inches apart with the cloves
spaced 5 to 6 inches apart.  Fall-planted cloves should be
planted 2 inches deep so frost will not heave them out of the
soil whereas spring-planted garlic need only be planted 1 inch
deep.

Harvesting

Harvest garlic when the tops die down.  To prepare garlic for
long term storage, cure the bulbs for 4 to 6 weed in a warm,
dry, shady location where there is very good air circulation.
Pile bulbs no more than 2 to 3 inches deep.  The purpose is to
toughen the outside skin and drive out all moisture beneath the
outer scales to prevent decay.  After curing, store in a cool,
dry, well-ventilated spot.  When properly stored, garlic can be
kept for many months.

Use

Garlic can be used as a seasoning for meat, vegetables, and
cheese dishes.
~

`LOVAGE (Levisticum officinale)

Descripton

Lovage is a hardy perennial with large, rich green leaves that
resemble those of celery.  The leaves are stronger tasting but
sweeter than celery.

Culture

Lovage does best in a rich, fairly moist soil and can be
propagated from seed planted in late summer.

Harvesting

Use the leaves fresh, or dry them at any time.

Use

The leaves and stems of lovage give a celery flavor to soups and
salads.  Blanch stem bases before eating.

Pt2:

 Lovage is an Italian herb.  The leaves impart a celery-like
 flavour, excellent in all savoury dishes, hot or cold.  The seeds
 and stems provide flavour for stuffings, pates and stews.

 Since early times lovage was used as a `bath herb' when it was
 found that, added to the bath water, it had a cleansing and
 deodorizing effect on the skin.

 Lovage also makes an excellent cordial for a cold winter night.
 Lovage broth made from seeds or leaves is diuretic and stimulates
 the appetite.

 The above description, along with the fish soup recipe, comes
 from the book "The Herb Book" written by Arabella Boker and
 Philippa Back.

 The reference section of the book contains descriptions and
 pictures of 50 of today's most popular herbs.  Each entry is
 accompanied by a full description of the herb, (of which I quoted
 only highlights) followed by notes on cultivation and special
 uses.  This section is illustrated by superb colour drawings to
 help identification.

 The book contains over 275 recipes using these herbs.

 Can you imagine Bill, my wife complains that I'll buy almost
 anything that has recipes in it. ;-)

From Fred Towner to Bill Mumford                   20-Jun-9
~


~

`SWEET MARJORAM (Majorana hortensis)

Description

Sweet marjoram, usually grown as an annual, is one of the most
fragrant and popular of all herbs.  Its growth habit is low and
spreading, and it reaches a height of about 8 to 12 inches.  It
has small, oval, gray-green leaves that are velvety to the touch.





Culture

This plant can be easily grown from seed or cuttings.  In colder
climates it is best treated as an annual or kept over winter as a
pot plant.  Its color makes it an attractive border plant.

Harvesting

Sweet marjoram leaves can be used anytime.  Cut the leafy stems
as flowering and dry for future use.

Use

Sweet marjoram leaves, fresh or dried, can be used as a flavoring
in cooking.  The oil derived from the leaves is used in making
perfume.
~

`MINT (Mentha)

Description

A hardy perennial with many different species.  Some examples
include spearmint (Mentha spicata), orange (M. citrata), pepper-
mint (M. piperata), apple (M. rotundifolia, and pineapple (M.
rotundifolia variegata).

Culture

Mint will grow almost anywhere.  It thrives in moist soil in
shade or sun and grows to a height of 2 feet and dies back with
the frost.  Since few pests bother it, mint spreads so rapidly
that sometimes it becomes a nuisance in the garden and physical
barriers are needed to contain it.

Harvest

Pick young, tender leaves for best aroma and flavor.  Do not
allow to flower.  Allow to dry or use fresh.

Use

Mint can be used in salads, drinks, potpourri, jellies, or
flower arrangements.  In the garden it can be used as a ground
cover in those hard-to-plant areas.
~

`PARSLEY (Petroselinum crispum)

Description

Parsley is a hardy biennial that is usually treated as an
annual. It is popular because of its much divided, sometimes
curly leaves which have a characteristic flavor and smell.
Culture

Parsley can be grown from seed started in early spring, but it
is slow to germinate.

Harvesting

Cut parsley when the leaves are of suitable size.  Leaves can be
used fresh or dried.

Use

Parsley is one of the most familiar of all herbs and is used for
both garnishing and flavoring.  It is relatively high in vitamins
A and C and iron.
~

`ROSEMARY (Rosmarinus officinalis)

Description

Rosemary is a hardy evergreen shrub in areas where winter
temperatures stay above 5 degrees F (-15 degrees C).  In the
Northeast, however, this perennial should be taken indoors and
kept as a pot plant during winter.  The narrow leaves have a
leathery-like feel and a spicy, resinous fragrance.

Culture

Rosemary grows best in well-drained, sunny locations in soil
containing lime.  It can be propagated by cuttings or grown from
seed.  Pinch the tops to direct growth.

Harvesting

Use fresh leaves as needed.

Use

Rosemary is a popular flavoring for meats and dressings or as a
garnish on large roasts.  Oil from leaves is used in medicine.
~

`SAGE (Salvia officinalis)

Description

Sage is a woody, hardy perennial plant with oblong, wooly,
gray-green leaves which are lighter underneath and darker on
top.  Sage grows 2 to 3 feet or more in height and has a tendency
to sprawl.



Culture

Start from seed or cuttings.  A slow starter, sow seed indoors
and transplant.  Plant sage where it will receive full sun.
Space plants 2 to 2 1/2 feet apart.  Plants eventually become
woody and should be renewed every 3 to 4 years.

Harvesting

Pick the leaves before or at blooming.  Cut back the stems after
blooming.

Use

This aromatic and slightly bitter herb is noted for its use in
stuffings for poultry, rabbit, pork, and baked fish.  It also
can be used in sausage or meat loaves.
~

`SAVORY (Saturja hortensis)

Description

Summer savory is a tender annual that grows to a height of up to
18 inches.  It has small bronze-green leaves and very small white
or lavender flowers.  The leaves are pungent and spicy.

Culture

Summer savory grows best in a well-worked loamy soil.  Seed can
be planted in the garden in spring.

Harvesting

Cut leafy tops when the plants are in bud.  Hang in as airy,
shaded place until crisp and dry.

Use

Summer savory is popular as a condiment with meats and vegetables
and is generally considered sweeter than winter savory.
~

`TARRAGON (Artemisia dracunculus)

Description

Tarragon is an herbaceous perennial that grows to a height of
about 2 feet.  It has multibranched growth with narrow, somewhat
twisted, green leaves.




Culture

Tarragon will grow in full sun but seems to do better in semi-
shade. It can be propagated from root cuttings or by division.
It needs protection in winter in cold climates.  Make new
plantings every 3 to 4 years.

Harvesting

It is best to use fresh young leaves and stem tips.  Flavor is
lost when tarragon is dried.

Use

Tarragon leaves have a distinctive flavor similar to anise and
are used in salads, marinades, and sauces.  Leaves yield flavor
to vinegar when steeped.
~
`THYME (Thymus vulgaris)

Description

Thyme is a low-growing, wiry stemmed perennial that reaches
about 6 to 10 inches in height.  The stems are stiff and woody
and leaves are small, oval, and gray-green in color.  The lilac
flowers are borne in small clusters and leaves are very aromatic.

Culture

This plant grows best in light, well-drained soil.  Thin plants
8 to 12 inches apart.  It is best to renew the plants every few
years.  Propagate with cuttings, divisions, or by direct seeding.
Thyme is an attractive edging plant or a spreading plant among
and over rocks.

Harvesting

Cut leafy tops and flower clusters when first blossoms open and
dry.

Use

Thyme is widely used as seasoning.  Oil of thyme is used in
medicines and perfumes.  It goes well in gumbos, bouillabaisse,
clam chowder, poultry stuffings, and slow-cooking beef dishes.
~

`Bibliography________________________

Prepared by Elsie A. Cox, Suburban Experiment Station.
~