|
|
   |
|
|
|
|
|
|
|
||
|
Chives grow hollow, slender green leaves that look like grass. The dense clumps are 12"-18" high, and in late spring they produce flower heads clustered on the ends of stems (the flowers are edible too). Since they do not have underground bulbs like onions, their flavor resides in their leaves. They are a perfect plant for a beginning gardener because their drought tolerant nature makes them easy to grow. Although they are hardy Zones 3-9, in winter they make good container plants and transfer well to a sunny window. To harvest them, simply snip the leaves with scissors 2" above the ground (don't pull the plant up from the ground). Freshly harvested chives can be stored for later use in the freezer in plastic bags. Clumps should be divided every three years and leaves pruned back after flowering to promote new growth. Chives are plagued by few diseases or insect pests. They make excellent companion plants to carrots and are said to improve their flavor.
Culinary
Uses
Herbs de
Provence Lemon-Chive Mayonnaise Combine ingredients and use as an elegant spread for your favorite sandwich (tastes especially good with salmon or crab cakes).
Mix vinegar and
mustard together in a bowl. Whisk in the olive oil, then stir in
the herbs. Season with salt and pepper to taste. This
sauce works well with steamed asparagus, artichokes, cauliflower, and
as a marinade for chicken and fish. It can also be used as a
dressing for your green, leafy salads. Rinse the scallops under cold, running water; drain and then toss them with the lemon juice. In a medium sized skillet, heat butter and oil until it sizzles. Add scallops, garlic and ginger. Cook briefly for 2 to 3 minutes, turning scallops over once. Toss with cooked pasta and remaining ingredients. |
|||
|
|
Basil |
|
|
In addition to culinary uses, many basils are attractive ornamental plants that can be useful in the landscape and flower garden. The Purple Ruffles, Dark Opal, and Lemon basils are attractive as well as delicious. The petite Spicy Globe basil is attractive in borders. Harvesting of basil leaves for fresh use should begin just before the plant blooms, taking leaves as needed. Pinch the flower buds as they develop to keep the plant bushy and promote leaf production. Take the first cutting just before the flower buds open, leaving at least one node with two young shoots. Keep pinching the flower buds and continue harvesting leaves right up until frost. To have a constant supply of plants at the peak of flavor, some people plant successively smaller batches of basil throughout the season, discarding the older plants as they become woody. Here's a tip: save the woody stems from the plant to burn in your fireplace or woodstove. They smell great. The conditions at the time of harvest have a significant effect on the flavor of your basil. Try to cut the leaves on a hot, sunny day, at mid-morning when the highest concentration of flavorful oil is present in the leaves. Handle the harvested leaves carefully. Bruising will cause them to release their essential oil and turn black. If you immediately cover the leaves with paper towel, the oxidation process will be reduced. If not used fresh, basil is best stored in oil, vinegar or frozen in an oil paste. Blend as many basil leaves as you can in ½ cup of olive or other oil. Store in the refrigerator or freeze in small containers for future use. You can also try freezing basil in a water puree. Place the basil leaves in a food processor with a little water. Pour the liquid into ice cube trays to freeze; when frozen, pop the basil cubes into plastic bags. If you want to dry basil, do not dry it in the oven, outside in the sun, or in the microwave. Leave the leaves to dry between sheets of paper towel. Branches hung to dry in bunches will look great, but will quickly loose flavor. In addition to
the popular pesto and tomato dishes, basil is used with meat, fish,
poultry, pasta, rice, cheese, eggs, a variety of vegetables, and in
Thai cooking. It blends well with garlic, thyme and lemon and
can be added to soups, stews, and pizza. When using fresh basil,
add it to dishes after they've been cooked. This way, it
retains both its color and flavor.
Perfect Pesto Place all ingredients in a blender or food processor, and puree. Use immediately for best flavor, or freeze in small containers for later use. If you are going to freeze the mixture for more than three months, you might leave the garlic out to prevent bitterness. Use with pasta, rice, fish, vegetables, and in soup. *Recipe from Southern Herb Growing by Madalene Hill and Gwen Barclay, with Jean Hardy
Grilled Tomato
Halves with Cheese and Basil Brush tomatoes with olive oil and sprinkle with salt and pepper. Place on an oiled grill, cut side down, 4-5 inches over hot fire. Grill 4-5 minutes. Turn tomatoes using a wide spatula and sprinkle with basil and cheese. Cook 4-5 minutes longer or until tomatoes are tender but still hold their shape. Remove from grill and garnish with basil leaves. *From The
Natural Gourmet Growing, Selecting And Using Basil Fabulous Foods Ingredient of the Month: Basil
Basil Books |
|
|
| Cilantro (Coriander) This genus has two species and is thought to be one of the world’s oldest cultivated herbs occurring in a variety of cultures and across at least three continents – Asia, Africa and Europe. It is referred to several times in the Old Testament and is mentioned in a number of other ancient texts in Sanskrit, Greek and Latin languages. Coriandrum has been used in Chinese cooking and medicine since AD600. Seeds from the plant have been found in the tombs of ancient Egypt. The herbs name “coriandrum” is derived from the Greek “ koriannon” which is a bug that is alleged to smell like the foliage of the coriander plant. I have always rather enjoyed the fragrance of cilantro and wish that all the bugs in my garden would smell quite so good! |
|
| The
species Coriandrum sativum (cilantro, Chinese parsley, coriander) is a
pungent hardy annual with leaves that are lobed and dark green
but becoming more finely divided up the
flowering stems. The flat topped clusters of white sometimes mauve
tinged flowers produced in summer are followed by spherical, ribbed,
pale brown fruit that have a fruity but not quite citrus smell when
ripe. The plant likes well-drained fertile soil but
tends to bolt in warm dry spells or if overcrowded so it is one of
those herbs you may like to plant at intervals to ensure a good crop
of leaves throughout the summer.
With
Coriandrum you get two plants in one, in that both the leaves and the
seeds are harvested for culinary purposes; additionally, the roots are
used in Thai cooking. The leaves are harvested when young and may be
frozen whole since they do not dry well. The seeds are collected when
ripe and left to dry for 2 or 3 days in a light airy space. When
completely dry, store in a tight stopped jar. Subsequently the seeds
may be used whole or ground. Both the leaves and seeds are rich in
volatile oils and therefore both have a number of medicinal uses. Culinary Uses |
|
Recipes for Cilantro (Coriander)Chinese Fish
soup with Cilantro Three quarters
of a lb. of fish (bass, cod, carp, sole etc. that has been
filleted) Season the fish fillets with salt on both sides and rub in the cornstarch. Put the chicken stock in a pan and bring to the boil, shred the ginger and add to taste. Check the stock and add salt if needed. Lower the heat. Whisk the egg white. Cut the filleted fish into one or two-inch pieces. Dip the filleted fish in the egg white before adding to the stock three or four at a time. Bring the soup to a boil again and then gently simmer until the fish is tender. Add the wine vinegar, pepper and chopped cilantro and gently stir. Check the seasoning and serve hot. Cilantro and
Couscous Salad Half a pound of
couscous Toss the couscous in a bowl with the lemon/oil dressing and add the water. Stir and leave to infuse for about 20 minutes. Grill the peppers whole until blackened all over and then place in a bowl whilst hot and cover with Saran wrap to steam. When cool, peel, deseed and finely chop. Finely chop the red onion and add to the chopped peppers. Add garlic, tomatoes, lemon juice, olive oil and cilantro, drizzle with olive oil, stir and season to taste. Stand for 15 minutes and then stir in with the marinated couscous. Lemon and
Olive Oil Dressing and mix all together |
|
|
French Tarragon Artemisia is a genus of about 300 species of annuals, biennials and perennials. A. Dracunculus (French Tarragon) was used medicinally to treat poisonous stings and bites and consequently gained the name dracunculus – little dragon. This fragrant
plant can grow up to 3ft high and spreads by underground runners. It
has upright, branched stems and the leaves are shiny and narrow. The
tiny greenish white flowers do not open fully or produce viable seeds
in cool climates. Artemisia dracunculoides (Russian Tarragon) is
hardier, sets seeds more readily but has a greatly inferior flavor and
not an herb that I would use for culinary purposes. |
 New growth on Tarragon |
|
French Tarragon needs a sunny, warm summer, a mild winter in well-drained soil. It will need protection from cold or frost in a sheltered spot or covered by leaves or mulch. Shade, heavy frosts or waterlogged conditions will produce a very poor outcome for the plant. However it has the virtue of growing well in containers and may be brought in doors in the winter to ensure that you have one of the best culinary savory herbs available. It is probable best to freeze the leaves when harvesting because drying tends to lead to a loss of that wonderful, subtle flavor.
Culinary
Uses Recipes for Tarragon Veal
in a Tarragon Cream Sauce 4
veal escalopes or scallops Remove about 15 leaves from the French tarragon and reserve. Slowly heat the cream in a pan with the sprigs of tarragon and bring to the boil. Remove from the heat, cover the pan and allow the herb/cream to infuse for about thirty minutes, stir now and then. Melt the butter in a skillet and when very hot cook the veal very quickly - 2 minutes on either side will be more than enough. Remove and keep hot. Take the tarragon infused cream and pour it through a strainer onto the skillet and stir well, getting all the juices mixed in with the cream. Add salt and black pepper and one tablespoonful of the fresh lemon juice. Check for taste adding more pepper, salt and lemon juice if needed. Put veal in serving dish. Pour the cream mixture over the veal and scatter and decorate with the reserved tarragon leaves. 1
pound of hake or halibut Place the fish in a pan and barely cover it with cold water. Bring to the boil and poach it very gently. When cooked cool in pan then drain the fish and remove all skin and bones. Make large flakes of the fish and pour the juice from one lemon over it. Poach the scallops in the same water as the fish for four minutes, drain and keep moist with lemon juice. Peel the shrimp and quickly sauté in the olive oil . Leave to cool. Wash and cut the lettuce into strips, deseed the pepper and peel the cucumber. Cut cucumber and pepper into small, thin strips. Assemble the salad by covering the lettuce with the pepper and cucumber slices and put the hake or halibut in the center. Scatter the shrimp and sliced scallops on top. Pour the herb dressing over the salad and mix well before serving. To make the herb dressing - puree the cheese, buttermilk, drops of lemon juice and salt and pepper to taste in a blender. Stir in copped tarragon. |
|
Lemon
Verbena
|
| Lemon
Verbena
Lemon Verbena has its origins in Chile and Argentina, where it grows much taller than the 2-4 feet it will reach in the US. Spanish explorers brought this citrus-scented herb back to Europe with them, and it is now produced commercially in France. This tender perennial has been used medicinally, for cooking, in perfumes and in potpourri. For fragrance, Lemon Verbena is an herb of choice. Try putting a few leaves in your vacuum cleaner bag to blow a pleasing scent throughout your house. |
|
|
Lemon
Verbena smells so sweet and lemony, you'll want to plant or pot it
close to your favorite sitting spot outside. It is grown in
Zones 7-8, but can be potted and brought indoors during winter in
colder climates. The spiked and delicate flowers are white or a
pale lavender color and bloom in summer. Its whorled leaves are
pointed, 3"-4" long and glossy. Make sure it gets six
hours of sunlight a day; it may go slightly dormant inside, but will
rebound the next spring. Do not place outside until after last
frost date. Lemon Verbena prefers lots of sun and well-drained
soil. Pruning will help this woody herb to bush out. Cut
or pick the leaves as needed and store in an airtight container. Culinary
Uses A
cup of it before bedtime can have a sedative quality; just steep on
tablespoon of fresh leaves in hot water for 5 minutes. |
|
|
Lemon
Verbena Cake Bake at 325 degrees for 1 hour and 15 minutes or until golden brown (test with a toothpick). Remove, set on a cooling rack for 15 minutes, turn over onto plate.
Combine sugar and water, bring to a boil, and stir until sugar is completely dissolved. Pack herbs in a large glass container. Cool syrup to lukewarm and pour over herbs, then add vodka. Cap and store in a cool, dark place at least one month, shaking occasionally. Strain and decant into bottles. |
|
|
| Mint Mint stands for cheerfulness and stimulates the brain, said the ancients. "Mint" is derived from the Latin word mente, meaning "thought." The vigorous and fragrant perennial requires rich moist soil. Because it is vigorous it can become invasive and so all mints should be contained in their own pot, tub, or bed. Since the plant produces no seed, mint makes more of itself by sending out underground runners (stolons). In the peppermint and spearmint plants, the oil is stored in glands on the underside of the leaves. The sunnier your growing location, the more oil the plant produces. |
|
|
Culinary
Uses Around
the world, mint is put to daily culinary use. Mint tea is often
associated with exotic Morocco. Tea
was introduced there to the local coffee-drinkers only in the middle
of the last century by British merchants who sold large quantities of
tea in Tangier and Mogador. In
the Arab world, mint finds a special place in the traditional, and
healthful, cracked wheat salad called tabouleh.
|
|
Recipes for Mint Moroccan Mint
Tea Pour
boiling water carefully over the mixture.
Let steep three minutes. Strain
and serve in glasses. Mint and Sage
Herb Tea Place
herbs in teapot and pour two cups of boiling water over them.
Let steep for five or ten minutes, strain, and flavor with
honey and lemon.
In
a three-quart saucepan, melt butter and gently cook onion until
transparent, about five minutes.
Do not brown. Sprinkle
in flour and blend with a
whisk until smooth. Gently
cook for two minutes. Add stock
slowly and whisk to blend. Bring
to a low boil and add romaine and fresh mint.
Cook until romaine wilts, about five minutes.
Transfer in batches to a blender or food processor and mix till
smooth. Return to saucepan,
stir in cream, and season with salt and white pepper to taste.
Can be served hot or cold. Finely
chopped fresh mint for garnish. For
cold soup, refrigerate for four hours at least and then whisk in sour
cream and serve in chilled bowls. (6 to 8 servings) Herb
Books for Your Reading List |
|
|
Oregano |
|
|
Oregano Recipes Mushroom
Oregano Omelet Beat eggs well, add milk and beat some more. Melt butter in hot omelet pan. When the butter is melted add the egg mixture. Cook until almost completely firm. Sprinkle mushrooms, oregano, then cheese on top. Fold or flip omelet closed, cook a couple more minutes (careful not to burn the eggs at this point). Serve immediately with toast and your favorite jam.
Roasted
Chicken Breasts w/ Herb Leaves* Sauce Begin cooking wild rice in water for 45-60 minutes or according to package directions. Carefully lift the skin of each chicken breast half way from the meat, and place two each of oregano, basil, and sage leaves and slices of ginger and garlic under the skin. Combine all sauce ingredients and heat. Bake chicken for 30 minutes at 375 F, basting with sauce two or three times during cooking. Toss the wild rice with butter and serve with chicken. *Taken from The Herb Companion Cooks
Tuna
Steak with Oregano Basting Grill over a hot fire. Make a basting brush with several small branches of oregano (leaves left on). Brush steak as it cooks with a little of the marinade. Cook approximately 4 minutes per side. Serve with garlic whipped potatoes, and grilled Mediterranean vegetables.
Oregano
Books |
|
|
| Parsley
Parsley is a biennial herb whose usefulness in this country has often been limited to garnish pieces on the salad bar. Fortunately for all of us, it's making a comeback in the kitchen. This plant originated from the Mediterranean region over 2000 years ago. The Greeks fed parsley to their horses to increase their courage and to give them strength for winning races. It also made for a tasty breath freshener after one too many garlic cloves. Although parsley can overwinter in zones 5-9, to make the most out of its culinary properties, it's best grown as an annual. The first year its energy goes into making leaves, the next into making seeds. |
|
|
If left in the garden to flower, it will grow 16" tall stems with clusters of yellow-green flowers atop them. Most of us are most familiar with the curly-leaved parsley, whose taste is stronger and more bitter than its flat-leaved cousin (pictured above). While its culinary value is undisputed, the dense, fern-like leaves also make an excellent edging or border plant.
Culinary
Uses |
|
|
Recipes for Parsley Mediterranean
Salad Toss and serve!
Blend well in a food processor. Pesto may be made 3 days ahead and chilled. Cover its surface with plastic wrap. Try it with lemon-pepper pasta. Combine
the stock, water, half the lemon juice and 1 tbls. of the oil in a
saucepan. Bring to a boil, and stir in the couscous. Cover the pan,
remove from heat and let stand for 5 minutes. Mix together the
cucumber, tomato, scallion, olive oil, lemon juice, and salt in a
bowl. Add the couscous and herbs. Chill. Eat and enjoy. |
|
Rosemary |
|
Rosemary |
|
|
Rosemary has medicinal qualities--chemical compounds called quinones make it a cancer prevention plant. Rosemary has also been used in the treatment of fatigue and neuralgia. The sedative, diuretic, aromatic, antispasmodic and antiseptic properties of this herb make it an oft used choice with herbalists. In your garden, you'll find that rosemary is a natural insect repellant. You can propagate rosemary through either its seeds or its cuttings. To help a hardy species over-winter, you can place a wire cage around your plant, fill it with leaves, and uncover when spring approaches. Rosemary is an
excellent herb for cooking. It seasons meat such as roast lamb
and chicken, and vegetables such as potatoes, tomatoes, string
beans, onions, carrots, and peas.
Recipes for Rosemary Rosemary Glazed Carrots*12 long, thin carrots--peeled but not cut 1/4 to 1/3 cup rosemary honey (steep several sprigs of fresh rosemary in a light-flavored honey for a week or more) 2 Tbl butter Sprig of fresh rosemary Cook carrots in boiling water to cover until they are tender but firm. Meanwhile, warm the honey and butter just enough to melt the butter and allow thorough blending. Drain the water from the carrots and toss them in the honey mixture. Mince a small amount of fresh rosemary and sprinkle it lightly over the dish. *Taken from The
Herb Companion Cooks 1/4 cup extra virgin olive oil 2 Tbl minced fresh rosemary 1 tsp coarse salt 1 lb tiny new potatoes, scrubbed and blanched In a mixing bowl, combine olive oil, rosemary and salt. Soak about 6 wooden skewers in water to cover for at least 30 minutes. Heat a charcoal, gas, or stovetop grill. Thread the potatoes on the skewers and brush them with the olive oil mixture. Grill until the potatoes are crispy brown, about 12 minutes, turning them halfway through. Serve right away. Broiled Salmon with Rosemary 4, 4 oz. salmon steaks or 1 lb. salmon tail piece, filleted and skinned Marinade Mix the
marinade ingredients and pour over the fish in an ovenproof dish.
Cover and marinate for 2 hours. Pour off the marinade and cook
under the broiler for 10-15 minutes, turning once. 8 lamb rib chops 2 Tbl dark soy sauce 1 Tbl olive oil 1 garlic clove minced 2 Tbl garlic wine vinegar 2 rosemary sprigs Tomato
Relish Trim the excess fat from each lamb chop. Scrape the bone clean with a knife. Place the lamb in a shallow baking dish. Mix together the soy sauce, olive oil, garlic, garlic wine vinegar, and rosemary, and pour over the lamb. Cover and marinate for 2 hours. Meanwhile,
place the relish ingredients in a pan and simmer gently for 5
minutes. Remove the lamb from he marinade and broil for 15
minutes, turning until cooked through. Reheat the prepared
tomato relish until hot and serve with the broiled lamb. The Big Book of Kitchen Gardens: A Guide to Growing Vegetables & Herbs The Book of Herbal Wisdom: Using Plants as Medicine The Complete Vegetable & Herb Gardener: A Guide to Growing Your Garden Organically
|
|
Sage |
| Sage A bushy perennial, sage probably originated in Syria before spreading throughout the world via trade routes. Medicinally, the Greeks and Romans used sage to help calm the nerves and aid in digestion (especially of meats). Its Latin root means "to cure," and it has been advocated for everything from warts to epilepsy. Native Americans used sage in smudge sticks for purification rituals. Sage has even been used in some |
|
|
cultures as an aphrodisiac. In our culture, it's most popular use is in stuffing for poultry. This easy to grow, robust plant can be propagated by seed or by cuttings. Plant herbs 2 feet apart in fertile, well-drained soil, and pinch off growing tips after flowering. Stems will become woody, but they can be pruned back within a few inches of the soil. Sage makes a good companion plant to cabbages and carrots. This aromatic herb helps repel the white cabbage butterfly and the carrot fly. It also attracts bees.
Culinary
Uses Try using sage in your flower arrangements. Its wonderful scent and long-lasting leaves make it a wonderful addition. |
|
|
Recipes for Sage Mint
and Sage Herb Tea Place
herbs in teapot and pour two cups of boiling water over them.
Let steep for five or ten minutes, strain, and flavor with
honey and lemon.
While
pasta is cooking, heat butter (or olive oil) in a skillet until is
begins to bubble. Add garlic and sage leaves. Cook until
butter turns golden (not brown). Toss pasta with sage-butter
sauce and top with fresh pepper and parmesan. 1
jar good quality 5% acidity cider vinegar Heat the vinegar (not to boiling) and pour it over the herbs. Let it steep for about a week--taste test to tell when it's ready. When ready, strain the vinegar through a coffee filter into an attractive bottle (an empty wine bottle will work), and cork the bottle. The bottle can be sealed by wrapping a 4" ribbon around the cork and dipping it into melted wax. Label and enjoy!
|
Thyme |
|
|
Thyme (Thymus vulgaris) is a worldly plant; Although this member of the mint family is sold as an herb, it is actually a subshrub. When you cut your thyme back at the start of the season, be sure to leave a lot of the woodiness--the plant will need it to regenerate new growth. Thyme |
|
grows in just about any kind of soil, but it prefers gravelly, well-drained soil. Mulch it with a pea gravel or sand mulch. It is an ideal landscaping plant for a rock garden or for those areas of your yard where the soil is rocky. Any of the praecox subspecies articus will work well for this. If you use dry mortared bricks for walkways or a patio, replacing a few here and there with thyme plants makes for a lovely effect. Of course thyme is also one of the most popular culinary herbs to grow. In fact, most of commercial oregano sold in stores is really oregano-scented thyme (note the bottles which call themselves "Oregano" and those labeled "Greek Mountain Oregano"--THE oregano). The best known variety for the kitchen is the Narrow-leaf French. Leaves for cooking can be harvested by clipping sprigs from the plant. When cooking with fresh leaves, crush them between your hands before adding them to your dish. To dry the herb, harvest just as the flowers begin to bloom in early summer. Again, remember to leave some woodiness (at least 2" of stem above the soil) so your thyme will grow back. Thyme works well as a companion plant in your garden. Honey bees love its flowers, and its aromatic qualities drive many insect pests away. Plant it near your cabbages to deter the cabbageworm. Thyme can easily be propagated by allowing the runners to take root. Once they have, simply cut them from the main plant and move them wherever. Thyme is also useful medicinally. It has been used to aid digestion, preserve food, as an antiseptic--even as a part of the ancient process of mummification in Egypt. The thymol extracted from its leaves has been used in cancer research, and some studies have shown that it strengthens the immune system.
|
|
|
Recipes
for Thyme
Thyme and
Scallion Corn Muffins Preheat oven
to 375°F. Combine the first seven ingredients in a bowl and mix
thoroughly. In a separate bowl, whisk the eggs, buttermilk, milk,
and butter together and add the scallions. Fold the liquid
ingredients into the dry ingredients, and continue to fold gently
until the mixture forms a batter. Divide the batter evenly into a
greased 12-muffin pan, or put it all into an 8" greased baking
pan. Bake for about 20 minutes or until the crust is slightly brown
and a toothpick inserted in the center comes out clean. Serve at
once. New York
Strip Steak w/ Thyme and Rosemary Salsa Combine the first seven ingredients in a small bowl and set aside. Place the butter and steaks in a heated skillet and cook over medium heat, turning after 5-7 minutes. Continue cooking until steaks reach your desired degree of doneness. Remove them to warm serving plates, saving the pan juices in the skillet. Add to the
juices the tomato mixture, red wine, vinegar, and red hot sauce and
sauté over moderately high heat for 3-5 minutes, or until the
tomato and onion are soft. Remove from heat and spoon the salsa over
the steaks. Warm Spring
Salad with Thyme and Feta Vinaigrette Place the beet matchsticks in boiling water to cover and boil 6-8 minutes or until soft. Drain and discard the water. Place the asparagus in a boiling water to cover and boil for 2-3 minutes. Drain and discard the water. Toss together the beet, asparagus, and carrot in mixing bowl. Arrange the mixed vegetables on a bed of lettuce and spoon the vinaigrette over them. Serve warm as a first course or as a side dish. Thyme and
Feta Vinaigrette Place all
ingredients in a jar, seal tightly and shake vigorously for 10
seconds. Use immediately or refrigerate (up to 2 weeks). Growing and Using Thyme Beautiful, Easy Herbs: How to Get the Most from Herbs--In Your Garden and in Your Home
|
Sweet Violet |
| Sweet
Violet
People from around the world have the pleasure of watching native violets bloom in the spring; their vibrant purple hues can be found from field to forest; there are even violets that grow in the arctic and Antarctic regions. Two of the more widely cultivated species are sweet violets and Parma violets. The hardy Sweet violet has naturalized in North America. |
|
|
The word "violet" takes its history from the Greek myth surrounding Zeus and Io. Zeus loved the maiden Io (her Latin name is "Viola") and pursued her. To save her from his wife's jealousy, he turned Io into a white cow and caused violets to grow up from the earth so that she might eat a food that befit the king of the gods' mistress. The Greeks and Romans were very fond of violets; they even made wine from violets. Starting in around 1750, the French began to grow beds of this popular flower, which before had been harvested in the wild. The commercial cultivation of violets contributed to the growth of the perfume and confectionary businesses in Europe. Viola odorata are perennials who will begin blooming in spring and last until the weather gets hot. Violets have a deep and strong root system; they reproduce both by rooting runners and, to a lesser extent, by seed. Their dark green, glossy leaves are heart shaped and grow in rosettes near the ground. Their flowers are very fragrant and make a wonderful nosegay. Given their size and spreading habit, violets make an excellent edging for the border. They also are pretty in a pot. Sweet violets are ideal for a bed underneath deciduous trees and shrubs, for there they receive sunlight in the spring and some shade in the summer.
Culinary
Uses |
|
| Recipes for Violets Crystallized
Violets In a double pan, dissolve the gum arabic in 1 cup of water. Cool. With a fork, dip the violets into the mixture, coating all surfaces. Dry on waxed paper for 2 hours. In a small pan, bring white sugar, remaining water and honey to boil, and cook --but don't stir-- until it reaches 240F degrees on a sugar thermometer. Remove from heat and allow to cool till lukewarm. Dip each blossom in the cooled syrup, drain and place head down in the caster sugar. Dust the blossoms thoroughly with sugar, and leave to dry until hardened, then store in an airtight, moisture-free container.
Spring
Violet Salad 8 cups mixed
salad greens, torn into bite-sized pieces Toss salad greens, chervil, lemon balm, violet leaves and herbs in large salad bowl. Whisk oil, vinegar and honey in small bowl until creamy. Drizzle over salad. Top with violet flowers. Yield: 6 servings.
|
|
|
|
|
|
|
Easy
to Grow Herbs for the Landscape |
|
Easy to
Grow Herbs for the Landscape
Starting
an Herb Garden Choosing
a Planting Site Fertilizing Mulching Pruning Harvesting
|
Herb Garden Notes
|
|
Location This is the first factor to consider when starting an herb garden. Most herbs like full sun and well drained soil. When placing your garden make sure it receives as much direct sunlight as possible. A minimum of six hours will help to ensure healthy plants. Remember that winter wind will kill more plants than temperature. The use of windbreaks such as building walls, hedges, and other garden features will help to protect plants and create a microclimate in which you will be able to grow plants tender to your area. |
| Soil
Preparation
The next important factor in good herb growing is preparing the soil. The make up of the soil will determine the health of plants and the amount of harvest. A great place to start is with a soil test, which can usually be sent to a local extension agent or university. This test will help determine the soil's pH and fertility so that proper amendments can be made to achieve optimum growth. We recommend preparing a bed to a depth of 18 to 24 inches by adding organic matter. Adding humus into the soil will loosen compacted clay soils and create good drainage. Gypsum is also effective in breaking up clay particles. In sandy soils, humus will help to retain needed moisture. |
|
|||
Soil amendments such as compost, peat moss, and well composted manure will improve the soil's structure and friability. Perhaps the best solution for the herb garden is the raised bed, which ensures good drainage and warms up faster in the spring.
|
||||
Vegetable Planting Guide
|
To use this guide, simply write in the date of your last spring frost underneath the "00." Then, fill in the dates after that frost in the columns to the right in 10 day increments. Do the same for the dates before your last spring frost in the columns to the left of the "00." If you do not know your last frost free date, contact your local extension office at Clemson University This guide is based upon a 200 day growing period, but the growing period or frost free days for your area may be different. Be sure to check on the date of your area's first frost in the fall! If your growing season is shorter, you might need to start some plants indoors and transplant them to the garden after your last spring frost. Knowing this date will also help you harvest the last of your tender crops before they freeze. Note: this page is best viewed from a screen setting of at least 800 x 600 (the bigger, the better!). Legend:
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
