Costmary
Dill
Dill is a hardy annual that grows 2 to 3 feet tall; plant in groupings to keep it supported in windy weather.
Sow seed directly in the garden. Dill does best in full sun in sandy or loamy, well-drained soil that is slightly acidic (pH 5.8 to 6.5). Enrich soil with compost or well-rotted manure for best growth. Dill reseeds itself easily.
Both dillweed and dill seed are used in cooking; the weed is mild, but the seeds are pungent. Harvest dillweed any time, but its volatile oils are highest just before flowering. Cut seed heads when the majority of seeds are formed, even though some flowers are still blooming. Thresh the seeds after drying.
Dill
Echinacea (Coneflower)
Echinacea is widely used to stimulate or support the body’s immune system. A perennial that loves full sun, echinacea grows to about 3 feet, spreading gradually. Butterflies love this plant. When the blossoms are finished, they dry out and reseed themselves; remove the spent blooms if you don’t want this to occur. To harvest, dig the roots after blooming, usually in early fall. Harvest only two- to four-year-old roots, making sure that you leave enough plants for future use. Wash and dry, then chop coarsely. Store thoroughly dried roots in a tightly covered glass container away from heat and light.
Echinacea
In addition to its healing properties, echinacea has beautiful blooms that attract butterflies.
Make an Echinacea Tincture
Tinctures are a simple and useful way to make the healing properties of herbs available to you. Use the instructions below to make a basic echinacea tincture. At the first sign of a cold or flu’s onset, herbal experts recommend 30 drops of tincture every 3 hours for the first two days only. You will need pure grain alcohol, also known as Everclear. If your state does not sell it, look for the highest-proof brand of vodka or brandy. If you do not want to ingest alcohol, place drops of tincture in a small amount of warm water and stir to evaporate the alcohol.
1. Combine ¾ cup alcohol with ¾ cup distilled water in a jar with a tight-fitting lid.
2. Add 1½ ounces of dried echinacea.
3. Replace the lid and set the jar in a cool, dark spot.
4. Shake the mixture daily for two weeks.
5. Strain the mixture to remove the herb. Do it quickly, or the alcohol will evaporate. Try pouring the mixture into a strainer lined with an unbleached coffee filter and place it in the refrigerator to slow alcohol evaporation. Then squeeze the filter to remove as much liquid as possible. Store in a cool place, in a dark-colored glass bottle with an eyedropper fitted into the lid. Label, including the type of tincture and the date.
Cautions. Echinacea can cause adverse reactions in people who are allergic to sunflowers. Do not use it if you have a severe systemic immune disorder or a collagen disease such as lupus or scleroderma. Echinacea should be used with caution by pregnant women. Always, always make a positive identification of any plant before using it.
Fennel
Herb fennel is a hardy biennial that becomes a perennial in favorable climates. It reaches 3 to 5 feet. Fennel prefers a rich, well-drained soil in full sun. Add lime if your soil pH is below 6.0. Harvest leaves just before the plant flowers. Fennel adversely affects the growth of other plants nearby. It is related to dill, and the two should not be interplanted because they may cross-pollinate, resulting in dilly fennel or fennelly dill!
Fennel
Feverfew
Biennial or perennial. As the name implies, this hardy medicinal herb is credited with many beneficial properties. It is easily grown from seed or division, and the plant reaches 2 to 3 feet. It does best in sun or light shade and a well-drained soil.
Feverfew
Garlic
This pungent herb is grown for the flavor of its corms, or cloves. Garlic needs full sun, rich soil, a pH between 6.0 and 6.8, and even moisture. Plant it in fall at about the time of first frost for a summer harvest or in spring to harvest a fall crop. Harvest before flowering, when the stalks start to turn brown. Dig up the plant carefully, brush off dirt, and spread the heads on soil or a screen to dry.
Garlic
Horehound
The leaves are dried for tea and used fresh in candy and cough syrup. Grown from seed, cuttings, or division, the plants reach 1 to 2 feet. Horehound needs full sun and dry, sandy soil.
Horehound
Braiding Garlic
Braiding garlic heads is the best way to preserve them, because air can circulate around the hung braid.
The soft-necked variety works best. Start making the braids as soon as you pull the heads from the ground, so the stems are still pliable. Brush off soil rather than rinsing off the heads. Be sure to use heads that have their leaves attached.
On a flat surface, start with three fat heads and braid their leaves together. Then add other heads (like French-braiding hair). For braids you plan to give away, or if you care a lot about the appearance of a braid, put the heads so closely together that the leaves don’t show. You can use light wire to reinforce the braids. When you’ve done as many heads as you want, braid the last of the leaves and tie off with raffia or twine, forming a loop for hanging. Hang in a well-ventilated area.
Beginning a braid
Finished braid
Hyssop
A hardy, ancient herb used as a purifying tea and for medicine, hyssop is said to cure all manner of ailments from head lice to shortness of breath. Start by seed or division. The plant grows to 3 feet. Hyssop prefers full sun and well-drained, alkaline soil.
Hyssop
Lavender
An aromatic herb used fresh or dried in sachets and pillows, lavender grows from seeds, cuttings, or divisions. Plant it in a protected location in northern areas. It prefers lime soil. English lavender produces the loveliest blossoms and fragrant oil. Plants grow to 1 to 2 feet.
Lavender
Lemon Balm
The lemon-scented leaves are used dried or fresh for tea, jelly, and flavoring. The plant attracts bees. Start from cuttings or division. Plants grow 1 to 3 feet high. Plant lemon balm in sun or light shade and well-drained soil.
Lemon balm
Lemon Verbena
Lemon verbena is a tender, aromatic perennial that cannot stand frost, so it must be used as a houseplant during winter in northern climates. Its leaves drop in the fall, but they return promptly. It is fragrant and grows to 10 inches.
Lemon verbena
Lovage
The celery-flavored leaves and stalks are used in soups, salads, and similar dishes. Lovage grows well from seed in partial shade and moist, fertile soil. Mature plants may be 4 to 6 feet high.
Lovage
Marjoram
Marjoram is a tender perennial. In cold climates, it is grown as an annual. The plant reaches 8 to 12 inches and thrives in a light, rich soil with neutral pH in full sun. It has a shallow root system, so mulching around the plant helps retain soil moisture and keep down the weeds. Marjoram is highly aromatic, and its flavor improves with drying. Harvest just before the flowers open.
Marjoram
Herbes de Provence
This is a blend of summer herbs from the south of France. Use in soups, stews, and chicken dishes; with tomatoes and sauces; or in anything even remotely Mediterranean.
2 teaspoons dried thyme
1 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried rosemary
1 teaspoon dried savory
½ teaspoon ground fennel
½ teaspoon dried lavender flowers
Combine all ingredients; store in an airtight container.
Yield: About ¼ cup
Mint
Mints are hardy perennials that often attain 3 feet. They are notorious spreaders. They prefer a moist, rich soil and thrive in full sun to partial shade. Harvest throughout the summer by cutting stalks just above the first set of leaves, as soon as the flower buds appear. Hang to dry for 10 to 14 days.
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sp; Mint
Oregano
Oregano, or wild marjoram, is a hardy perennial reaching 18 to 30 inches. The plant grows in ordinary soil but prefers well-drained, sandy loam. If the pH is below 6.0, add lime and calcium. Oregano likes full sun away from winds. Mulch where winters are severe. Propagate by seed, divisions, or cuttings. The seeds are slow to germinate; it’s best to set out young plants. Space them 15 inches apart. Cut the stems an inch from the ground in fall, just before the flowers open, and hang to dry.
Oregano
Parsley
There are two main types — Italian parsley and French or curly parsley. Both herbs are a hardy biennial, often grown as an annual. The plants reach 12 to 18 inches and thrive in moist, rich soil. They prefer full sun but survive in part shade. Seeds take three to four weeks to germinate, so it is best to set out young plants, spacing them 8 to 10 inches apart. Pick parsley fresh all season. Cut the leaves in the fall and dry or freeze them.
Curly parsley
Italian parsley
Pennyroyal
This old-time medicinal herb was used for flavoring and to cure a variety of illnesses. Native Americans and early settlers also used it as an insect repellent. Grow pennyroyal from seed, cuttings, or root divisions. The plants grow 1 foot high and prefer shade and a moist soil.
Pennyroyal
Rosemary
Rosemary is used as both an aromatic and a flavoring herb in sauces, soups, and teas. This tender perennial evergreen shrub grows to 2 to 6 feet, depending on climate. Rosemary must be sheltered or grown in containers and taken indoors in winter in cold areas. It thrives best in warm climates and prefers moist, well-drained, alkaline soil. Apply lime or wood ashes to acid soil below pH 6.5. Grow rosemary from cuttings, root divisions, or layering, since seed germination is poor. Harvest all season or hang to dry for a winter supply.
Rosemary
Rue
Rue is a bitter medicinal herb used for centuries as an antidote to many poisons. It is easily grown from seed, but the ancient Greeks believed that a plant stolen from a neighbor’s garden had more power than one acquired honestly. Plants grow 2 to 3 feet high and thrive in an alkaline soil, in sun or partial shade.
Rue
Facts about Herbs
• Dried herbs are more potent than fresh — 1 teaspoon dried equals 1 tablespoon fresh.
• To store fresh herbs, wrap them in barely damp paper towels, place inside resealable plastic bags, and keep refrigerated.
• Add most herbs about 30 minutes before the end of cooking time; simmer slowly to release flavor and retain volatile oils.
• The chopped leaves of fresh herbs may be frozen with water into ice cubes and then stored in labeled, airtight freezer bags. Use to impart an herbal flavor to soups or stews.
• Use herbs in moderation. Some may be overpowering if too much is used.
Sage
Sage is a hardy but short-lived perennial growing to about 2 feet. The mature stems become woody and should be pruned. Because the plant takes a long time to mature, transplants are usually set out. Space them 2 feet apart in a well-drained, rich soil and full sun. Add lime if pH is below 5.8. Water sage well while it is young. Harvest sparingly the first season; increase yearly. Pick leaves anytime, but harvest two crops a year — one in June and another in the fall — to keep the plants less woody. Hang in small bunches to dry.
Sage
Harvest sage frequently to keep the plant from becoming woody.
Scented Geraniums
The leaves of rose geraniums are used in jelly and to make tea. Most varieties are grown primarily as scented houseplants. These geraniums are not frost hardy. Started from cuttings, they prefer full sun and well-drained soil.
Scented geranium
Sorrel
Sorrel leaves have a sour, acidic, citrus flavor and are used in soups and salads. Sorrel grows easily from seeds or division, prefers acidic soil, and often becomes a weed. Plants grow to 2 feet in sun to partial shade.
Sorrel
Sweet Woodruff
Used in Germany for many centuries to flavor May wine, it has also been used as an ointment, in perfume, and as an internal medicine. Placed in drawers, it repels insects and gives sheets and towels a pleasant scent. Sweet woodruff likes acid soil. It is difficult to grow from seed, so buy plants instead. The top may be cut and dried anytime; the fragrance appears only after drying. Plants grow to 8 inches high.
Sweet woodruff
Tarragon
Tarragon is a perennial. The French variety has the best flavor and is preferred to Russian tarragon, which is weedy and lacks essential oils. Tarragon grows 2 to 3 feet tall and tends to sprawl. Because it rarely sets seed, propagate by cuttings or divisions. Tarragon prospers in fertile soil, sun, and moisture. Mulch the roots in late fall and divide every three to four years. Harvest throughout the summer. To dry, cut the stalks a few inches from the ground in early fall. Hang or screen-dry.
Tarragon
Bouquet Garni
This traditional French herbal mixture will enhance any soup or stew. Tie sprigs of fresh herbs together in little “bouquets,” or use dried herbs and make up pouches to pop into the pot.
1 tablespoon fresh parsley
1 teaspoon fresh marjoram
1 teaspoon fresh summer savory
1 teaspoon fresh thyme
1 bay leaf
Cut a 4-inch square of cheesecloth and lay it flat. Pile herbs into the middle. Gather up the corners of the cheesecloth and tie with a length of string. Store in a closed container until ready to use.
Yield: 1 bouquet
Variation: You can vary the recipe by adding rosemary, basil, celery seed, or tarragon.
Thyme
The many varieties of this perennial include lemon thyme, creeping thyme, and garden or common thyme. Most have ornamental, culinary, and aromatic qualities. Thyme is a short plant, growing only 8 to 12 inches tall, and is used as a ground cover or in rock gardens. It flourishes in sandy, dry soils in full sun. Propagate by seeds, divisions, or cuttings, but the seeds are slow to germinate. Space thyme 15 inches apart. Rejuvenate an older plant by digging it up in early spring and dividing it. Fertilize with compost or seaweed. Harvest the leaves throughout summer. To dry, cut stems just as flowers start to open. Hang in small bunches. Harvest sparingly the first year.
Thyme
Watercress
Watercress is used for garnish and flavoring. If you have a shallow, slow-moving pond or stream where there is no threat of flood, you can try growing this flavorful, low-growing herb. Propagated by division, it can be easily transplanted from one stream to another.
Watercress
Making More Herbs
Once you’ve got a couple of herb plants, there’s nothing to stop you from having many more! Here are three easy ways to make more plants for your herb garden:
stem cuttings
Two or three 3- to 6-inch cuttings can be obtained from one healthy stem (above). Strip off the leaves from the bottom third or half of each cutting, dip the cutting in rooting powder (optional), and insert it into a pot of moistened perlite.
To make root cuttings, dig up the donor plant and slice sections from the root system. (If you want to keep the donor plant, as well as the cuttings, don’t slice very large sections.) Bury the sections in moistened perlite.
root cuttings
Simple layering can produce new herb plants. After partly slitting a stem, lay it in a hole (one preferably amended with compost) adjacent to the donor plant and tack it down to prevent it from working itself loose from the soil. In time, new roots will form on the buried section. When a good root system has developed, the new plant can be cut from the donor and transplanted.
simple layering
Making Herbal Vinegars
Herbal vinegars are incredibly easy and inexpensive to make. Use a delicate rice wine vinegar with a subtle herb like chervil for a gentle hint of summer’s glory. Combine a robust red wine vinega
r with garlic, rosemary, marjoram, and black peppercorns, and enjoy extra gusto in a hearty bean soup.
The biggest mistake people make when creating herbal vinegars is not using enough herbs. To achieve the best effect, use about 1 cup of loosely packed fresh herb leaves to 2 cups of vinegar. For dried herbs, use ½ cup of leaves to 2 cups of vinegar.
After cleaning the herbs, place them in a clean, sterilized jar and bruise them slightly with a spoon. Pour vinegar over the herbs and cover the jar tightly. Do not heat. Let the mixture steep in a dark place at room temperature. Shake the jar every couple of days and after a week, taste it. If the flavor is not strong enough, let it stand for another one to three weeks, checking the flavor weekly. If a stronger flavor is desired, repeat the steeping process with fresh herbs. When the flavor is right, strain, fill clean sterilized bottles, cap tightly, and label.
Basil and Other Single-Herb Vinegars
Follow this basic pattern for any fresh herb vinegar. Dill and chervil make nice alternatives, and tarragon makes one of the best vinegars. Chive makes a subtle vinegar; be sure to use a lot of it in the bottles. For small-leaved herbs, such as thyme, use an extra sprig or two.
The Backyard Homestead Page 16