Tag Archives: Herb Society of America

Learning About Herbs Under the Arbor

Posted on June 22, 2023 | Leave a comment

One of DC’s best kept secrets is the Under the Arbor program. The Units of the Herb Society of America in the mid-Atlantic area host demonstrations at the National Herb Garden in the U.S. National Arboretum. These are on designated Saturdays, 1:00 to 4:00 pm, free and open to the public. Plenty of parking and visitors can also roam the entire Arboretum and/or check out the National Herb Garden. Sometimes one Unit will host the event and sometimes it is a multi-Unit event with many tables and demonstrations. Volunteers drive up to the Arboretum for the day from other states such as New Jersey, Pennsylvania, Virginia, and the DC metro area to set up the tables, complete with displays, handouts, and often freebies to take home. They love to educate the visitors about herbs and answer questions.

Members of the Potomac Unit

The first Under the Arbor this year was held on June 10. Several Units gathered to present “Well Contained Herbs.” The Potomac Unit had a table literally under the arbor in the National Herb Garden, with information on fire cider, ginger, and rose beads. Folks could sample the fire cider and pick up informational flyers. Nearby was the Pennsylvania Heartland Herb Society discussing scented geraniums and showcasing a strawberry jar full of scented geraniums and large plastic containers planted with several culinary herbs. The Philadelphia Unit talked about Wardian cases which are glass cases used to transport plants on ships in the 19th Century. They had many glass jam jars for visitors to start seeds by adding a little bit of soil and water, and a seed. Next to them a Potomac Unit member was filling a strawberry jar with herbs and giving away ginger rhizomes while another member from Virginia Beach, a member at large, demonstrated thematic containers of tomatoes and herbs.

Members of the Philadelphia Unit

The next Under the Arbor event will be on June 24 and theme is tussie mussies. Tussie mussies are small herbal bouquets that were very popular in Victorian times. Often the herbs were gathered with a bit of lace and ribbon and a small holder to make it easy to hold. While they provided a nice scent, the plants were chosen for their special meanings. The Philadelphia Unit will demonstrate how to make tussie mussies, explain the symbolism of the herbs, and visitors may be able to take one home.

On September 16, the theme is ginger, which is the herb of the year for 2023, and lemon scented herbs. The South Jersey Unit will take the lead in showcasing ginger and other units may participate with ginger delicacies. Volunteers will explain the many lemon-scented herbs.

On October 7, most of the mid Atlantic Units will attend for the annual Chile Celebration. Visitors love this event because they get to taste very hot chiles, as well as fudge made with chiles, and other delicacies. Don’t worry, the volunteers will bring milk and bread if it gets too hot! In addition to learning everything there is to know about the genus Capsicum, visitors can view the Herb Gardens’ chile border which is planted every year by staff.

Members of the Pennsylvania Heartland Unit

Under the Arbor programs are planned and conducted by the National Herb Garden committee. The committee is comprised of representatives from the Herb Society’s mid-Atlantic units, members at large, and with the support of the National Herb Garden’s curator and gardener.

Make sure you visit one or all of these Under the Arbor events this year!

Under the Arbor events are also a fun way for members at large and members from different units to catch up with each other

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Letting Your Herbs Flower to Attract Beneficial Insects

Posted on July 21, 2017 | Leave a comment

My first guest post for the Herb Society of America’s blog appeared yesterday. I was inspired by the numerous beneficial insects hovering around my herbs in my Virginia garden. Often my herbs flower before I ever get to harvest the leaves but that’s okay because their tiny flowers attract the “good” bugs. If you are interested in growing and learning more about herbs, contact the Herb Society of America (I belong to the local Potomac Unit).

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Day Seven of National Pollinator Week: Grow Marjoram to Attract Pollinators

Posted on June 26, 2016 | 2 comments

marjoramToday is Sunday June 26, the last day of National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, I have posted short articles daily about culinary herbs in my Virginia garden whose flowers are known to attract pollinators. Today’s last herb is marjoram. To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Wednesday June 22, Sage

Thursday June 23, Chives

Friday June 24, Basil

Saturday June 25, Thyme

Sunday June 26, Marjoram

My marjoram is like an old friend, it has been in my garden for a long time, very reliable. I have read that it is hardy to Zone 8, but I have had no problems with it in my Zone 7, Virginia garden. The plant sits in a well-drained, full sun area, next to the driveway so between the warmth of the sun and the warmth of the car, it probably thinks it’s living in the Carolinas.

I trim it back in the spring or fall, depending on how scraggly it gets, and dry the leaves for cooking. It becomes bushy in the summer in a messy way. Although I could call it a landscape edible, really it is a wildflower – a wild looking plant that flowers. In the summer the green stems produce small knots at the ends that open to reveal white flowers. The flowers are insignificant to me but the bees and other pollinators love them.

Marjoram has history, mythology and folklore; it has been used for 3,000 years for culinary, medicinal, cosmetic, and aromatherapy but in my family, we only use the herb in the kitchen. The leaves add a sweet pungent flavor to tomato-based dishes and soups, flat breads and focaccia, cheese dishes, bean stew, beans, potatoes, corn, and corn muffins.  It can be a substitute for oregano, which I also grow very close to the marjoram. The marjoram has a sweeter flavor that does well with baking, while the oregano is spicy, with a zing.

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Day Six of National Pollinator Week: Using Thyme to Attract Pollinators

Posted on June 25, 2016 | 1 comment

thymeThis week is National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Wednesday June 22, Sage

Thursday June 23, Chives

Friday June 24, Basil

Saturday June 25, Thyme

A landscape edible, thyme is actually quite versatile in the garden. Thyme can be grown as a groundcover, small shrub, edging, or topiary or used in a rock garden or in a variety of containers such as hypertufa and hanging baskets. Thyme is a drought-tolerant, low-maintenance, full sun, woody shrub that prefers well-drained, slightly alkaline soil.

I have three types in my garden. The English thyme serves as a groundcover to prevent erosion on a slop and it has spread to cover the soil, thus preventing any weeds. I use the leaves in tomato-based meals, such as pasta and lasagna, and beef, chicken, potato, and bean dishes. I have a lemon thyme shrub that looks like a round, mound about 8 inches tall. It adds a lemon scent/flavor to baked goods such as pound cake and quick breads. My silver thyme is my most recent addition; its white/silver variegated leaves contrast nicely with my dark sedums.

Thyme leaves dry very well and dried leaves have a more concentrated scent or flavor so I tend to use dried thyme but fresh leaves can be used as well. I harvest and dry leaves in the spring and then let the shrubs flower in the summer to attract bees and other pollinators. Bees love thyme, apparently they make a very tasty honey.

There are many different types of thyme: different scents and different shapes. DeBaggio’s Herb Farm and Nursery in Chantilly, VA, sells over a dozen varieties including golden lemon, green lemon, orange balsam, caraway, coconut, spicy orange, woolly, and silver thyme. Add thyme to your garden for your kitchen and to attract pollinators.

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Day Five of National Pollinator Week: Using Basil to Attract Pollinators

Posted on June 25, 2016 | 2 comments
thai basil

Thai basil flower heads

This week is National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Wednesday June 22, Sage

Thursday June 23, Chives

Friday June 24, Basil

Basil is a member of the mint family but should be treated like a tomato plant. It thrives in warm weather, full sun, with plenty of air circulation and moisture. Basil comes in a variety of scents and shapes from cinnamon, anise, lemon, and lime scents to green or purple colored leaves to large or small plants. Some plants will produce small, white flowers while others produce showy purple flowers.

Easy to grow from seed, basil can be grown with other vegetables in the garden bed, in the ornamental bed with perennials and annuals, or in containers. Here in Virginia, basil is treated like an annual and will turn black with October’s frost. Basil’s purpose in life is to produce flowers, which you want for pollinators, but you don’t want if you plan to use the foliage in the kitchen. Instead of nipping the tips to prevent flowers, cut stems of leaves at a time. When there are six to eight pairs of leaves on the plant, cut the plant back and the remaining stems will re-grow and branch out, making the plant bushier. Strip the leaves off your cut stems and wash. Use the fresh leaves in cooking or preserve in a vinegar (for salads), pesto or pasta sauce, or in ice or oil in the freezer. Usually the flavor in dried leaves is greatly reduced but you can hang the stems upside down to dry, then mince and store in a glass container. Always plant enough basil to allow some plants to flower and set seed. The flowers will attract pollinators; the seed will attract birds.

I grow lemon, lime, sweet, and Thai basil from seed. Every summer I harvest some plants to cook white fish with the lemon basil leaves; stir minced lime leaves into fruit salads; add the sweet basil to pasta sauce; and cut the Thai basil leaves into ribbons for chicken stir fry dishes. I leave some plants to nature; I am sure the bees, butterflies, and birds appreciate the basil in my garden.

 

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Day Four of National Pollinator Week: Using Chives to Attract Pollinators

Posted on June 24, 2016 | 3 comments

chive blossomThis week is National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Wednesday June 22, Sage

Thursday June 23, Chives

Chives are a great addition to the garden, any garden, does not matter what is growing already, add chives. These perennial herbs are great landscape edibles; they come back year after year. Chives are narrow plants, about a foot tall, so they can be tucked in between ornamental shrubs and flowers as long as they receive full sun. We cut the leaves for scrambled eggs, chive butter, and mashed potatoes.

To keep up with my family’s demand for fresh chives, I have several plants so after I cut the leaves back on one, I leave that plant alone until it rejuvenates and then harvest the leaves of another plant. In the spring, I divide my current clumps to create more plants, both for the garden as well as for friends. Chives can be grown from seed but it may take a while for the plants to mature to harvest so it is best to buy a few small containers and tuck them in different places in the garden (near the door so you can pop out with scissors before dinner).

In June the pink, clover-like flowers appear, which are edible and pretty in a wildflower-country-garden-way. These attract pollinators such as bees so always leave a few for them.

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Day Three of National Pollinator Week: Using Sage Blossoms to Attract Pollinators

Posted on June 23, 2016 | 4 comments
variegated sage in May with purple flowers

variegated sage in May with purple flowers

This week is National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Wednesday June 22, Sage

Most people know about sage, it’s that dry, gray, crumbly herb you use when you make stuffing for Thanksgiving stuffing. True enough, the plant is an herb but it also adds beauty in the garden. Re-think culinary sage (Salvia officinalis) as a landscape edible: drought tolerant, pest resistant, and full season interest! Sage plants grow like small woody shrubs, up to a few feet tall, and their leaves remain all year long in my zone 7, Virginia garden. Sage plants are usually grown for the leaves, but the summer brings small, purple flowers, attracting pollinators for the rest of the garden. Both the leaves as well as the flower spikes can be cut for flower arrangements. Leaves can be solid green, variegated with cream or yellow, gray, gray/green, blue/gray, purple, or tricolor (pink, green, and white leaves). No matter what the color, all the leaves are edible. You can pick leaves when you need them without altering the shape or you can take a branch from the back and strip and dry the leaves for cooking or tea. Sage plants prefer full sun and well-drained soil on the dryer side, think Mediterranean. Although you can start the species from seed, check out the many cultivars that are available now for the full spectrum of foliage interest.

 

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Day Two of National Pollinator Week: Using Dill to Attract Pollinators

Posted on June 22, 2016 | 7 comments

dill flowerThis week is National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday June 20, Cilantro

Tuesday June 21, Dill

Dill is easy to grow from seed; I just throw a few seed in a large plastic container on my deck in late March. I don’t worry about frost or cold nights but I do make sure the top of the soil is moist until I see the leaves come through the soil and then I water a little less often. In Virginia, we seem to have plenty of rain or snow in March so the seeds do not dry out. Now, when the garden soil is warmer, I will gently lift the seedlings out with a trowel and plant in the garden bed in full sun.

Dill is an annual, but it may re-seed in the garden. Dill foliage, also called dill weed, can be used fresh or dried. We tend to use fresh in the summer for egg dishes, fish, tomato salads, cucumber salads, cooked carrots, fresh veggie dishes and even dill butter. In the winter, we use the dried dill for canned veggies, egg dishes, and tuna salad. It is easy to dry the foliage, just wash and let dry flat on paper towels for a few weeks, then store in a glass jar.

Dill tends to flower quickly in the summer so it is best to sow seed several times to ensure a continuous supply of dill weed. By summer, I simply sow seed directly into the garden bed, making sure the seeds do not dry out. The flowers are actually beneficial to the garden, they attract the good bugs and the pollinators. However, once the plants flower, they set seed and the plant itself starts to put energy into the seed and not the foliage. It is easy to save the seed because they are all in one structure called an umbel. When the seeds are brown, simply cut the stalk to the umbel into a large paper bag. Let dry for a few weeks, then put the umbel on a plate or in a large bowl and rub the seeds off. Store seeds in a glass jar and either use them in the kitchen or plant them next year.

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National Pollinator Week: Using Culinary Herbs to Attract Pollinators

Posted on June 21, 2016 | 7 comments

Today, June 20, Monday, is the beginning of National Pollinator Week.  To increase awareness of how herbs can be great for pollinators, each day of the week I will post a short article about a culinary herb in my Virginia garden whose flowers are known to attract pollinators.  Pollination is a vital stage in the life cycle of flowering plants.  It is especially vital for gardeners who are growing fruit and vegetables.  There are many plants that attract pollinators but it is also important to reduce or eliminate pesticides, provide continuous blooms throughout the growing season, create large pollinator targets of native or non-invasive plants, and situate the plants in sunny areas with wind breaks.  Culinary herbs are often harvested for the foliage but if left to flower they can attract beneficial insects and pollinators.  Plant several of one type of herb so you can harvest some to use in the kitchen while letting a few flower.  Or, plant perennial or shrub herbs in your landscape to add flowers to your garden.

To learn more about pollinators, check out the Million Pollinator Garden Challenge,  Pollinator Partnership, Xerces Society, National Wildlife Federation, U.S. Forest Service, and the Horticulture Research Institute’s”growwise.org” page. To learn more about herbs, visit the Herb Society of America.

Monday, June 20: Cilantro

I love cilantro and I plant it every spring even though I am the only one in my family who likes it. It is a love it or leave it herb but it is used extensively in Asian, Mexican, Indian, African, Latin American, and Middle Eastern cuisines.

Cilantro is a member of the carrot family. Because of its tap root, it is best to sow seeds directly in the garden bed or in a container in late March/early April. Often called Chinese parsley, the leaves do look like parsley but if you rub them you will smell a citrusy/woodsy scent. Cilantro is a cool weather annual; it will “bolt” or flower as the days get hotter, often in May or June. Mine are in morning sun and afternoon shade which tends to cool them down and delay bolting. The flowers, which are white and tiny, attract beneficial insects and pollinators but when the plant is in this stage, the leaves have become too bitter to be useful in the kitchen. However, the flowers soon become seeds, which are known as coriander and are used for baking.

I like to harvest the leaves on a regular basis from April through June for fried rice, pad thai, stir fry chicken, salsa, Mexican dishes, and any type of fish or shrimp. The trick is that you have to either add the leaves toward the end of cooking because they cannot take a lot of heat or use the leaves raw. Always use fresh cilantro leaves, don’t dry the leaves.

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Easiest Edibles: Herbs

Posted on May 23, 2014 | Leave a comment
variegated sage

variegated sage

Herbs are the easiest edible plants to grow. Many are well suited for containers while others thrive as perennial plants in the garden bed. I find that I have no problems with animals and insects, probably because of the pungent oils in the leaves. Most of my herbs are for cooking and teas, but I also buy plants that I read about so often I just have to see what they are like (rue, for example). In order to remember what I have (or to inspire me to use them in meals), I keep a list on the inside of a kitchen cabinet. The photo is last year’s list; it is a computer file that I still have to update for this year. The notches are the plants that were large enough for me to take cuttings in April this year to bring to my garden club at the office. I was showing my colleagues the variety of perennial herbs that they could grow in the garden but this list also illustrates how early in the season you can harvest most perennial herbs.

lemon balm

lemon balm

On this particular list, the chives (put in eggs and butter), fennel (add to fish), hyssop (admire), lavender (cut flowers), lemon balm (put in fruit salad or make tea), oregano (pasta sauce), rosemary (potatoes, biscuits, chicken), rue (admire from a far), sage (biscuits and tea), salad burnet (green salad), winter savory (great winter interest plant), sweet marjoram (pasta sauce), and thyme (biscuits, chicken) are perennials. The basil (pasta, tomatoes and French bread), borage (beautiful blue flowers), cilantro (fried rice), dill (egg salad), lemon basil (fish), lemon verbena (tea), mints (tea and fruit salad), parsley (potatoes ), pineapple sage (tea and fruit salad), and Thai basil (fish) are treated as annuals in Virginia. The fennel and tarragon are coming back this year but were too small to cut in April. I think the neighborhood cats stole the catmint; I can’t find it. But no loss, it only opens up space to add my new Korean mint (because I read about it), tansy (to repel pests), and zinger hibiscus (also because I read about it but I think I will use for tea). I may still buy artemisia as it is the herb of the year and I hear that savory is the herb of the year for 2015 so I definitely will have to add summer savory to the list.

oregano

oregano

If you are interested in herbs make sure you visit the National Herb Garden at the U.S. National Arboretum or join the Potomac Unit of the Herb Society of America. Although you can easily buy herb plants and seeds at the major nurseries in this area (see tab above), two that specialize in herbs are DeBaggio’s Herb Farm & Nursery in Chantilly, VA; and Willow Oak Flower and Herb Farm in Severn, MD. The Herb Society of America also is a great resource and our public library systems have more than enough herb books for you to enjoy.

herbs in 2013 garden

herbs in 2013 garden

 

 

 

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