Flowering Greek Oregano
When I give my presentation on culinary herbs I always talk about oregano and marjoram together. I treat them as cousins, and in this country, they are most known for the “oregano” flavor. Although we use the term “oregano” for a specific type of culinary herb, it really is a flavor produced by different types of plants. Some of these are not related to what we think of as the oregano plant.
pumpkin pie with sage and mums
When I think of herbs for Christmas, I always think of the Simon and Garfunkel Scarborough Fair song: “Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme.” Sure there other herbs and plenty of spices but these herbs seem to be the most popular during the holidays. I think it is because these plants are still green in the garden. In my zone 7 Virginia garden, I can still harvest in December to use in the kitchen. I also use mint for the holidays which overwinter well in containers. Continue reading
Yesterday I made pumpkin pies using Libby’s can of pumpkin and recipe (the one on the can). This is a traditional recipe I have used every year and the pies taste great. This year however I decorated the pies with fresh sage leaves and chrysanthemum blossoms from my garden. Keep culinary herbs and edible flowers in mind during the upcoming holidays as you bake and cook. Right now, mums, pineapple sage, rose, calendula and signet marigolds are blooming and can be used to garnish dishes. Perennial herbs such as rosemary, sage, thyme, and oregano can be used when preparing dishes and also to garnish and decorate. Remember to always wash your herbs and flowers before you put them on food.
Posted in edible flowers, herbs
Tagged culinary herbs, edible flowers, herbs, holidays, Libbys, oregano, Pumpkin, pumpkin pie, rosemary, sage, thyme
peppermint
One of the herbalists I follow is Jekka McVicar, an organic grower of herbs, horticulturist, author, and designer who owns Jekka’s Herb Farm in Bristol, England. If I lived in England, I would be working at her herb farm, learning everything there is to learn. Recently the Royal Horticultural Society featured a short video of her and Michelin chief Nathan Outlaw about mint. Continue reading
Posted in herbs
Tagged chocolate mint, culinary herbs, herbs, mint, peppermint, spearmint
This summer, as you cut and harvest your culinary herbs from your garden, try using them in a variety of basic recipes. Here are a few simple recipes — the herb you use depends on the flavor you want so try experimenting. For easy reference, print this article and tape it on the inside of your kitchen cabinet along with the list of herbs you are growing. Continue reading
Posted in herbs
Tagged butter, culinary herbs, herb paste, herbal vinegar, marinade, pesto, recipes, syrup
Chervil is ephemeral grace. Its finely cut, green leaves emerge during cool spring months, dissipating quickly with summer’s heat. Chervil (Anthriscus cerefolium) is a very old European herb, one of the components of fines herbs of French cuisine. Continue reading
Pesto Perpetuo basil
I cannot imagine a garden without basil plants. Basil is the essence of summer. I don’t limit myself to just one — I grow lemon, lime, sweet, Thai, holy, and cinnamon, just to name a few. It seems that most people only know sweet basil and only one use for it: pesto. Granted sweet basil has become the poster child, but there are many different types of basil plants to explore. Continue reading
Lemon Balm ‘Mandarina’
Three weeks ago I posted an article on lemon balm to celebrate National Hot Tea Day. Lemon balm is an herbaceous perennial herb with a lemon flavor that makes a great hot tea. Out of all the herbal teas, it is the one that tastes the most like black tea, very much like Lipton. Since then, I have been reading the incoming seed catalogs to plan my 2020 Virginia garden. Much to my surprise, the Burpee catalog is offering a new lemon balm called Mandarina. This is a lemon balm with an orange flavor. Think Constant Comment. I can’t wait to try this. Although they are selling plants, I ordered the packet of 100 seeds so I can divide and share with my friends. The catalog description says it is hardy to zone 4 with an “alluring fragrance and attractive foliage. Perfect for large, mixed patio containers.” I suspect Mandarina is grown much like my lemon balm plant: morning sun and afternoon shade. My lemon balm is a perennial bush in the garden bed but these plants could be grown in a container as a filler or spiller. Both would make great caffeine-free teas but think of the possibilities in the kitchen! Mandarina would give an orange twist to stir fry chicken, fruit salad, pound cake, sugars, syrups, and more! Try Mandarina this year for an orange twist on an old lemon favorite.
Lemon Balm ‘Mandarina’
Photos courtesy of W. Atlee Burpee Company. This is not a paid advertisement and no products were received free with this article.
Tagged Burpee, culinary herbs, herb tea, herbs, lemon balm, Mandarina
According to the Herb Society of America, herbs are “plants (trees, shrubs, vines, perennials, biennials, or annuals) valued historically, presently, or potentially for their flavor, fragrance, medicinal qualities, insecticidal qualities, economic or industrial use, or in the case of dyes, for the coloring material they provide.” I am particularly interested in “plants valued for their flavor,” i.e., culinary herbs. This is a work-in-progress guide to culinary herbs resources in the Washington DC metropolitan area.
The following are the local public herb gardens, sources for buying herbs, societies, magazines, and books. The asterisk indicates that the locations listed also offer herb events, classes, and workshops. This is not all inclusive, there are other groups and businesses such as master gardeners and nurseries that provide herbal presentations. These are listed on my local monthly events tab on pegplant.com.
Public Herb Gardens
National Herb Garden, U.S. National Arboretum, Washington DC*
National Library of Medicine’s Herb Garden, Bethesda, Maryland
Green Spring Gardens (Potomac Unit donated the Doris Frost Herb Garden in 1995), Alexandria, Virginia*
Meadowlark Botanical Garden’s Herb Garden, Vienna, Virginia*
U.S. Botanic Garden and the Bartholdi Park, Washington DC*
The Bishops Garden at the National Cathedral, Washington DC.
The Franciscan Monastery’s garden, Washington DC (annual plant and herb sale in April)
The Green Farmacy Garden, Fulton, MD*
Plant and Seed Sources
See pegplant.com for a list of nurseries and a list of seed sources. Most local nurseries sell herbs in the spring. Two nurseries that specialize in herbs are Debaggio’s Herb Farm and Nursery in Chantilly, VA, which is only open from spring to mid-summer; and Willow Oak Flower and Herb Garden* in Severn, MD.
The Potomac Unit of the Herb Society of America sells herbs at the Friends of the National Arboretum plant sale at the U.S. National Arboretum in DC, in April.
The Franciscan Monastery has an herb and plant sale in April.
The Baltimore Herb Festival is in May at the Leakin Park, Baltimore, MD.
Blooming Hill Lavender Farm specializes in lavender and has an annual lavender festival in June as well as other herb-related events throughout the year, Purceville, VA.*
Smile Herb Shop, College Park, MD.*
Societies
The Herb Society of America, Ohio. The website has many resources and a library of webinars.
The Potomac Unit of the Herb Society of America is the local unit for the Washington DC metro area. There is a membership form on the website or come to a meeting as a guest.
Magazines
The Essential Herbal magazine (a website, blog, magazine).
Herb Companion was bought by Mother Earth Living which keeps the content on their website. Herb Quarterly, can subscribe or buy at Barnes & Noble.
Culinary Herb Books, chronological order
Botanical Baking: Contemporary Baking and Cake Decorating with Edible Flowers and Herbs by Juliet Sear, 2019
The Herbalist’s Healing Kitchen: Using the Power of Food to Cook Your Way to Better Health by Devon Young, 2019
The Kitchen Herb Garden: Growing and Preparing Essential Herbs by Rosalind Creasy, 2019
Grow Your Own Herbs: The 40 Best Culinary Varieties for Home Gardens by Susan Belsinger and Arthur O. Tucker, 2019
Beyond Rosemary, Basil and Thyme: Unusual, Interesting and Uncommon Herbs to Enjoy by Theresa Mieseler, 2019
The Herbal Kitchen: Bringing Lasting Health to You and Your Family with 50 Easy-to-Find Common Herbs and Over 250 Recipes by Kami McBride, 2019
A Taste for Herbs: Your Guide to Seasoning, Mixes and Blends from the Herb Lover’s Garden by Sue Goetz, 2019
Herbal Handbook for the Homesteaders: Farmed and Foraged Herbal Remedies and Recipes by Abby Artemisia, 2019
The Art of Edible Flowers: Recipes and Ideas for Floral Salads, Drinks, Desserts and More by Rebecca Sullivan, 2018
The Herbalist’s Kitchen: Cooking and Healing with Herbs by Pat Crocker, 2018
The Homesteader’s Herbal Companion: The Ultimate Guide to Growing, Preserving and Using Herbs by Amy K. Fewell, 2018
The Art of Cooking with Lavender by Nancy Baggett, 2016
The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs by Susan Belsinger and Arthur O. Tucker, 2016
Homegrown Herb Garden: A Guide to Growing and Culinary Uses by Lisa Baker Morgan and Ann McCormick, 2015
Cooking with Flowers: Sweet and Savory Recipes with Rose Petals, Lilacs, Lavender and Other Edible Flowers by Miche Bacher and Miana Jun, 2013
Edible Flowers: 25 Recipes and an A-Z Pictorial Directory of Culinary Flora by Kathy Brown, 2012
Eat Your Roses: … Pansies, Lavender and 49 other Delicious Edible Flowers by Denise Schreiber, 2011
Essential Guide to Growing and Cooking with Herbs by Herb Society of America, edited by Katherine K. Schlosser, 2007
The Edible Flower Garden by Kathy Brown, 1999
Edible Flower Garden by Rosalind Creasy, 1999
Edible Flowers: Desserts and Drinks by Cathy Wilkinson Barash, 1997
Living with Herbs: A Treasury of Useful Plants for the Home and Garden by Jo Ann Gardner 1997
Edible Flowers: From Garden to Palate by Cathy Wilkinson Barash, paperback 1995; hardback 1993
Herbal Treasures: Inspiring Month-by-Month Projects for Gardening, Cooking and Crafts by Phyllis Shaudys, 1990
Rodale’s Illustrated Encyclopedia of Herbs, edited by Claire Kowalchik and William H. Hylton, 1987
The Pleasure of Herbs: A Month-by-Month Guide to Growing, Using and Enjoying Herbs by Phyllis Shaudys, 1986
Posted in Edibles, flowers, herbs
Tagged culinary herbs, edible flowers, herbs, local resources
fennel in the summer with caterpillar in right corner
I grow fennel, Foeniculum vulgare, in my Virginia garden for many reasons. As an accent in the garden, fennel grow easily from seed to a few feet tall. Sometimes, they are erect and sometimes they bend from weight to weave among the perennials and shrubs. Their tubular stems mingle with the pumpkin vines on the ground or rest on top of the chrysanthemum shrubs while their green, fern-like foliage peak through the zinnias.
Throughout the summer, I can harvest the foliage for use in the kitchen. The leaves have an anise flavor and are good for flavoring fish and chicken dishes and root vegetables. Snips of the foliage can be sprinkled on salads, soup, eggs, and tuna salad sandwiches.
In the summer, the fennel blooms with large, star-burst like structures, comprising many small yellow flowers. These attract beneficial insects and pollinators, good for the rest of my garden. Sometimes, I clip the flower heads for floral arrangements but I always let some flowers go to seed.
In the fall, I clip the seed heads and put them in a paper bag. I save some seeds for sowing next year and some for the kitchen. The seeds have medicinal qualities (the foliage does not) and are often served at the end of the meal in restaurants to help with digestion and to freshen the breath. Eating the seeds or making a tea from the seeds can relieve flatulence, bloating, gas, indigestion, cramps, and muscle spasms. Fennel seeds are also called “meeting seeds” because when the Puritans had long church sermons they chewed on the seeds to suppress hunger and fatigue.
fennel as a filler in the garden
In the kitchen, seed can be used whole or ground or toasted in a dry frying pan. Seeds can be used as a spice for baking sweets, breads, and crackers, or in sausage, or herbal vinegars and pickling. The seeds have the same anise flavor but are so sweet, they taste like they are sugar-coated. For me it is like eating small candies, especially tasty after drinking coffee.
I also grow fennel for the caterpillar form of the black swallowtail butterflies. The caterpillars love to eat the foliage and it makes me happy to grow food for them and to support the butterfly population.
Sometimes the fennel comes back the next year, it really depends on the winter. I have heard that in warmer climates it gets out of control but in my zone 7 garden, it has not been an issue. After a hard freeze, when I am cleaning up the garden, I cut back the old fennel stalks revealing new foliage at the base. In December, the new foliage is just as lush and green, providing me with more fennel for my recipes as well as a nice garnish for holiday meals.
fennel seeds in the fall with the mums
Fennel is easy to grow from seed and should be sowed directly in the garden. The plants have a tap root and do not like to be transplanted. The plants prefer full sun but can tolerate some shade and they need well-drained soil. Treat them like summer annuals and sow seeds every year.
fennel in December
I should point out that there are two types, Foeniculum vulgare, which is the leafy one I grow, and Foeniculum vulgare var. dulce, which is the bulbing type. I have grown the bulbing type before but not for the accents it provides in the garden bed. The bulbing type is a shorter plant with a bulbous base so it is harvested for the bulb before it flowers and sets seed. The bulb is often sliced fresh for salads or cooked with fish and vegetables. One could consider the bronze fennel a third type, it grows like the leafy fennel only it is a dark bronze color, not bright green. Bronze fennel also can be used in the kitchen.
In the kitchen, use the foliage for:
Seeds can be used for:
Posted in Edibles, flowers, herbs, seeds
Tagged bronze fennel, bulbing fennel, culinary herbs, fennel, herbs
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