Tag Archives: herbs

Celebrate National Cookie Day with Herbal Cookie Recipes!

Posted on December 4, 2019 | Leave a comment

December 4 is #nationalcookieday so here are three recipes for cookies that include herbs!

Lemon Thyme Cookies

1 cup unsalted butter, at room temperature

¾ cup sugar

2 ¾ cup all-purpose flour

½ tsp. baking powder

¼ tsp salt

1 tbsp fresh thyme leaves

2 tsp. finely grated lemon zest

1 egg

1 1/2 tsp. vanilla extract

Optional Icing: 2 tsp. finely grated lemon zest, 2 cups confectioner’s sugar, and 1/4 cup fresh lemon juice

thyme

Directions: In large bowl, mix flour, baking powder, and salt, set aside. In another large bowl, beat butter and sugar with mixer and then beat in thyme and 2 teaspoons lemon zest. Add egg and vanilla. Reduce mixer speed and add flour mixture. Roll dough into 1 ½ inch diameter logs, wrap, and place in freezer for 30 minutes. Line baking sheets with parchment paper, slice 1/8-inch rounds and place on sheets. Bake at 350 degrees for 10 minutes.

When cookies have cooled, can top with icing. Mix the confectioners’ sugar, fresh lemon juice, and 2 tsp. of lemon zest and spoon over cookies.

Herbal Shortbread Cookies

1 cup unsalted butter, cut up and at room temperature

½ cup sugar

2 cups all-purpose flour

½ tsp salt

1 tbsp. herb of choice: try calendula petals, lavender flowers, rosemary, or lemon balm

calendula

Directions: Beat together butter and sugar, add flour, salt, and herb. Mix and then roll out onto floured surface, so is about ¼ to ½ inch thick. Cut shapes such as circles and then put on ungreased baking sheet, bake at 325 degrees for about 25 minutes.

Lavender Cookies

½ cup unsalted butter, softened

1/3 cup light brown sugar

1 ¼ cups self-rising flour

1 tbsp dried lavender flowers, crush with mortar and pestle

Pinch salt

lavender

Directions: Cream butter, sugar, and salt and then add flour and lavender. Mix and let sit in fridge for a few hours. Then place dough onto floured surface, roll to 1/3-inch thick Cut into circles and place on greased baking sheet, bake at for 400 degrees for 8 to 10 minutes.

lemon thyme cookies courtesy of Tonya LeMone at Perennial Gardens, Utah.

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Chives: A Perennial Herb for the Kitchen

Posted on November 15, 2019 | 2 comments

chive plant in November, after hard freeze

We had a hard freeze a few days ago and my chive plant still looks great. I cut some foliage, washed with cold water, and snipped little pieces to add to our pierogies. That is what I love about herbs: you can just pop in to the garden, cut a few leaves, and add a punch of flavor and a dash of color to your dishes.

Chives (Allium schoenoprasum) are a must in the garden. They are foot-tall, perennial herbs that can be incorporated within a garden bed, taking up little space. Although chive foliage will die back in the winter, they are one of the first herbs to emerge in early March and are still looking good now in November despite the freeze. Chives are also easy to grow and easy to divide. From one plant, you can divide again next spring to create more for the garden or to give away to friends.

chopped chives on pierogies

Although chives can be grown in a container in the summer, I have mine in my garden bed, which is in part shade with soil that is on the moist side. Usually we are harvesting the foliage for the onion flavor but the pink-lavender, clover-like flowers are edible as well.

In my family we prefer to cut fresh chives for potato and egg dishes, rice, chicken, tacos, quesadillas, and tomato soup. We also make chive butter by stirring in chopped chives to soft butter – butter that has been sitting at room temperature. We refrigerate the herb butter in a container or wrap into a log and freeze. This can be done with soft cheeses as well.

about to mix chopped chives with butter

The chive foliage can be preserved in the freezer, dried, or in ice cubes. Chive foliage and flowers can be used in herbal vinegars. Chives are so versatile in the kitchen and so easy to grow in the garden, there is no reason not to have them in your garden.

chive butter, rolled for freezing and to later give as a gift

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The Magical Flowers of Butterfly Pea Plants

Posted on May 21, 2019 | 4 comments

In August 2017, I visited the Atlanta Botanical Garden. It was beautiful and I took many photos. As always the plants that stayed with me were the ones I had not seen before. I remember vines with beautiful pea-like flowers, about 2 inches wide, wrapped around dead trees, which were painted (“art”). The flowers were blue/purple with a yellow inner strip and the green leaves reminded me of Kentucky coffee trees. Obviously it was a tropical vine in the legume family (Fabaceae) but I could not find a sign. Later when I got home, I stumbled across the same plant on Facebook only with cobalt blue flowers. Its name, I learned, was butterfly pea (Clitoria ternatea).

The Facebook post said the flowers were used for an herbal tea. I had no idea this pretty vine had herbal qualities.  I researched online and discovered that the cobalt blue variety is well-known in Asian countries. The flowers are dried and sold in bags but one can purchase a powdered form or an extract. The flowers can be brewed alone or combined with other herbs such as lemongrass, ginger, and mint. The blue comes from anthocyanins, which are antioxidant compounds, similar to blueberries.

When brewed with water the tea is cobalt blue. However, when an acid is added, such as lemon juice, the tea turns purple. When an alkaline liquid such as roselle tea is added, the tea turns red. Apparently butterfly pea tea acts like a litmus strip, the color of the drink changes with the pH of what it is mixed with. This does not affect the taste but has transformed butterfly tea into a novelty cocktail drink. The cobalt blue flowers also are used to dye food such as custards, puddings, rice dishes, and sticky rice.

Butterfly pea is native to Africa. Here in Virginia it would be grown as an annual. The vine grows rapidly in the summer and needs support so an arbor is ideal but would be interesting to try it in a hanging basket. As a member of the pea family, the plant fixates nitrogen and is good for the soil. The vine can take full sun to light shade and is drought tolerant. There are several varieties, some have cobalt blue, lavender, or white flowers in single or double flowered forms.

This is not an easy plant to find here in Virginia but it seems that once you have the plant, you can let some flowers go to seed and collect the pods for next year. Last week I was in Florida and toured a friend’s garden. He was growing this plant in a large container with a trellis. I was so excited to see the butterfly pea again and explained how I was interested in growing it. He had a plastic bag full of the seed pods and offered me some. I took a handful of pods which by now had dried and split open and brought them home. This week, I plan to sow the seeds outside and grow butterfly pea plants in order to experiment with novelty drinks!

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Winter Savory: A Beneficial Herb for the Garden

Posted on February 11, 2019 | 1 comment

Winter savory blossom, up close

Winter savory (Satureja montana) has been a member of my Virginia garden for a number of years.  My plant is in full sun, in poor soil, and has never been bothered by diseases or deer. Hardy to zone 6, my winter savory has grown to be a short, woody shrub, about a foot tall. The green, needle-like foliage is less than an inch long, with many leaves per branch. Now, in February, the leaves are bronze-purple because of the cold. In the summer, the green plant is covered in small, white flowers, attracting beneficial insects and pollinators, including bees.

Winter savory in winter

I like winter savory for two reasons. It retains its leaves and transforms color in the winter, adding interest to the garden. It is a great pollinator plant, which I need for my summer veggies. Although winter savory foliage can be used for cooking, I tend to leave it alone and let it flower. For the kitchen, I grow its cousin, summer savory (Satureja hortensis). Summer savory is an annual herbaceous plant with similar foliage only a bit longer and not as woody. It is easy to grow from seed once frost has passed. Since I harvest the leaves for cooking I tend to disrupts summer savory’s ability to flower. Although it produces similarly shaped flowers, it is not grown for its flowers.

Savories are very old herbs, used for more than 2,000 years. Interestingly, there are two theories for the “Satureja” name. One is that it is a derivative of za’atar, a general name of eastern Mediterranean herbs with oregano-like aroma. The other theory is that Pliny the Elder, a Roman author, called the plant “satureia,” meaning “of the satyrs.” The satyrs are the mythical half horse/half man animals who eat plants such as savory to achieve a great level of sexual stamina (thought you might find that handy since Valentine’s Day is this week).

Winter savory blooming in August

Today, savory is known as the bean herb. Chefs tend to use the summer savory leaves to flavor beans, stews, tomato-based sauces, vinegars, stuffing mixtures, vegetables, meat marinades, chicken salad, and soups. They are an ingredient in herbes de Provence and fines herbs. They blend well with other herbs such as parsley, marjoram, oregano, basil, rosemary, and thyme. Both summer and winter savory have thymol and carvacrol, the characteristic aromas of oregano and thyme. However, winter savory is more pungent and has been used as a pepper substitute.

This summer, buy both and grow them for the garden, the pollinators, and for zest in your meals!

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Free Culinary Herbs Presentation

Posted on February 5, 2019 | 2 comments

Join me as I talk about 10 culinary herbs at the Merrifield Garden Center. I will cover cultural requirements, harvesting and preserving techniques, inspiring ways to use the herbs in the kitchen, and local herb resources. Don’t worry if you don’t have land or a garden, these 10 herbs can be grown in containers. Everyone will receive a handout to take home. No reservations required, this is a free lecture on Sunday, March 24, 1:00 to 2:00 pm, at the Gainesville location, 6895 Wellington Road, Gainesville, VA.

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February Pegplant’s Post Giveaway: Italian Herb Seeds

Posted on January 19, 2019 | Leave a comment

Every January I attend the Mid-Atlantic Nursery Trade Show (MANTS) in Baltimore. MANTS is a trade show serving the horticulture industry. It is a green industry marketplace for finding plants, nursery stock, and garden items wholesale. I attend as press to meet new people in the horticulture field and to learn of new businesses and products. This year, I met Joe Salerno, the owner of Salerno Seeds, a 40-year-old, family-owned New York business that imports seed packets produced and packed in Italy. The herb and vegetable seed packets are sold in a few New York retail locations and online. Joe has kindly sent me five packets for my February 2019 Pegplant’s Post giveaway: oregano, thyme, borage, arugula, and wild chicory.

This giveaway opportunity is for subscribers of Pegplant’s Post, an online, free gardening newsletter for the Washington DC metro area. Each issue provides 50 to 100 gardening events; newly published gardening books; local tips, advice, and articles; and a monthly giveaway contest.

To subscribe, click here or visit pegplant.com and enter your e-mail address in the box above “subscribe!” on the right column. Pegplant’s Post is issued on the last weekend of the month.

 

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New Herban Lifestyles Series of Classes at U.S. National Arboretum

Posted on July 11, 2018 | Leave a comment

Interested in learning more about herbs? Check out the new Herban Lifestyles series of presentations at the U.S. National Arboretum. This series of presentations is designed to help you learn new ways to incorporate herbs into your everyday life. You can register for all the events or just select particular events. Some are free, some require a fee. Some are in the National Herb Garden while others are in the Visitor Center Classroom at the Arboretum. Below is the list for this year.

Herbal Bitters: Sweeter than You Think!
August 4, 1:00 pm – 4:00 pm
National Herb Garden

Discover the benefits that bitter herbs offer, from jazzing up your favorite cocktail to aiding digestion after a heavy meal. A variety of hand-crafted bitters will be available for tasting. This program is part of the Under the Arbor series and is free. No registration required.

Herbal Salves: They’re the Balm!
August 11, 10:00 am – 12:00 pm
Visitor Center classroom

Learn how to make herb infused oils for use in soothing salves. The healing properties of various oils and herbs will be covered, and participants will get to take home a jar of salve made in class. Fee: $35 ($28 Friends of the National Arboretum (FONA) members). Registration required.

Hot, Hot, Hot! The Secrets of Herbal Aphrodisiacs
August 18, 10:00 am – 12:00 pm
Visitor Center classroom

Herbalist Joan Greeley, owner of Plant Wisdom Within, will instruct participants in the creation of mojo-enhancing herbal concoctions. The weather isn’t the only thing hot this summer! Due to the mature nature of this program, registrants must be at least 18 years old. Fee: $35 ($28 FONA members). Registration required.

Cold Comfort: Herbs to Aid Immunity during Cold and Flu Season
October 20, 10:00 am – 12:00 pm
Visitor Center classroom

Join herbalist Whitney Palacios as she teaches participants how to make syrups, teas, and other herbal preparations that fortify and nourish the immune system during the winter months. Fee: $35 ($28 FONA members). Registration required.

Herbs – They Make Scents!
October 27, 10:00 am – 12:00 pm
Visitor Center classroom

Learn how to harvest and prepare herbs to create fragrant herbal incense cones and powders. Participants will create their own blend to take home. Please bring a small container to safely transport your freshly made incense. Fee: $35 ($28 FONA members). Registration required.

Additional herb presentations by Herb Society of America units:

Under the Arbor: Lemon Herbs
September 8, 1:00 pm – 4:00 pm
National Herb Garden

A refreshing drink on an early autumn day. Tasty citrus cookies after a light lunch. What could be better? Discover how the South Jersey Unit of the Herb Society of America creatively incorporates lemon-flavored herbs into every day culinary fare. Free, drop-in, no registration required.

Under the Arbor: Chile Pepper Celebration
October 6, 1:00 pm – 4:00 pm
National Herb Garden

The weather may be cooling down, but the National Herb Garden will turn up the heat during its annual Chile Pepper Celebration. Join Herb Society of America members and National Herb Garden staff as they present chile peppers at their finest. Experience the fire with colorful varieties that don’t hold back! Free, drop-in, no registration required.

Under the Arbor at the National Herb Garden, U.S. National Arboretum

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Herbs in the Garden Attract Beneficial Insects and Pollinators

Posted on July 1, 2018 | 2 comments

small thyme flowers

The herbs in my garden live among the annuals, perennials, vegetables, and shrubs. I have not designed a separate, formal herb garden and now every new herb plant gets tucked in any space I can find. If I remember and have time, I harvest the leaves for teas or for cooking. If I forget or get too busy, the herbs just thrive without me. By summer, they are blooming along with everything else but that’s okay, they still serve a purpose. Even if I didn’t get to harvest them, they are helping the tomatoes, peppers, cucumbers, and beans by attracting beneficial insects.

In addition to attracting pollinators such as bees and butterflies, flowering herbs can attract beneficial insects that will destroy the “bad” bugs. These beneficial insects are either predators, i.e., they eat harmful bugs, or parasites–they lay their eggs in or on the “bad” bug which release larvae that consume the bug.

Many of these beneficial insects are small, thus preferring easily accessible nectar chambers in small herb flowers. In many cases the adult insects need the nectar and pollen of the herb flower while the “babies” or larval stage eat the insects we don’t want in the garden. For example, the larval stage of ladybugs, which look like mini alligators, consume aphids, many beetle larvae, and spider mites, among others. One can attract ladybugs into the garden by planting cilantro, dill, fennel, oregano, thyme, and yarrow so the adult form, the ladybug, can enjoy the pollen.

pollinator on oregano

Lacewings are beautiful slender green insects with translucent wings. Their larvae, known as aphid lions, eat a large number of aphids –thus they have a lion’s appetite — and many beetle larvae to name a few. Lacewings are attracted to angelica, caraway, tansy, yarrow, dill, fennel, and cilantro.

Parasitic wasps are small, non-stinging wasps. There are many types but they all destroy pests by laying eggs inside or on the pest. The eggs hatch to release larvae that consume the prey, eventually killing it. Parasitic wasps will destroy tomato hornworms, bagworms, cabbage worms, Japanese beetles, and squash vine borers. The wasps are attracted to dill, fennel, lemon balm, thyme, yarrow, and cilantro.

Tachinid flies look like houseflies but as parasites, they destroy many kinds of caterpillars, Colorado potato beetles, cucumber beetles, Mexican bean beetles, and Japanese beetles in the same manner as parasitic wasps.  The flies prefer cilantro, dill, fennel, parsley, feverfew, and chamomile.

Hover or syrphid flies look like small wasps because they have yellow bands but they don’t sting. The adults–the flies–will “hover” as they drink nectar from dill, fennel, feverfew, lavender, mint, yarrow, and cilantro flowers. The larvae will consume aphids, cabbage worms, other caterpillars, and mealy bugs.

hover fly in the cilantro

Herbs also help beneficial insects by providing pollen and nectar when other annuals or perennials are not blooming yet.  For example, cool season herbs such as cilantro and chervil bloom in the spring, providing an early source of pollen to beneficial insects.

Many aromatic, perennial herbs, such as oregano, thyme, and lemon balm, are not eaten by deer and small animals so they become permanent fixtures or “houses” for beneficial insects. Plus herbs are usually planted in bunches or become small shrubs, providing a large “neighborhood” for these insects.

a beneficial insect attracted to agastache

However, despite the number of plants in the garden, these insects will only stay if there is a need, i.e., food for them, and if the surroundings are hospitable. Beneficial insects seek large populations of bad bugs in order to feed their own population. Some beneficial insects wait to lay eggs until there is enough “food” so it may be that the appearance of many aphids is the trigger to have ladybugs increase their own population because they now know there is plenty of “food.” In other words, if there a lot of aphids on bearded irises, wait to see if many ladybugs will arrive on the scene to correct the problem before reaching for an insecticide. Spraying chemicals may kill or alter the balance of beneficial insects. It is now known that plants that are under attack by bad bugs release chemicals which are signals to the particular type of beneficial insect that would be needed to correct the problem. There may be a little or minimal plant damage in order for the beneficial insects to receive the signal to come to that plant.

Herbs can be useful for their flowers as well as their foliage. Planting several different types of herbs in the garden helps protect the rest of the plants against pests.

 

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This Week is National Pollinator Week: Learn How to Support Vital Pollinators

Posted on June 17, 2018 | Leave a comment

This week, June 18 to 24, 2018, is National Pollinator Week. Organizations across the country will host pollinator awareness events.  In Washington DC there are several events this week. Also, you can participate in the Million Pollinator Garden Challenge by making your garden pollinator friendly and registering your garden at the site (free). I just registered my Virginia garden, a typical suburban home, for the Million Pollinator Garden Challenge.

For National Pollinator Week in 2016, I featured an herb a day that attracts pollinators. Marjoram, cilantro, dill, sage, chives, basil and thyme are common culinary herbs that when left to flower will attract bees and butterflies. Day seven, marjoram, provides links to the herbs as well as other pollinator related resources and organizations.

This year I am focusing on a different group of plants that attract pollinators, see my article tomorrow on pegplant.com.

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Basil: More Than Just Pesto

Posted on May 28, 2018 | Leave a comment

Pesto Perpetuo basil

I cannot imagine a summer without basil; it is the essence of summer. But I don’t limit myself to just one — there is a family of basils in my garden. 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: pesto.  Granted sweet basil has become the poster child for this plant, but there are many different types to explore.  The genus Ocimum has more than 30 species. Within the Ocimum basilicum, there are more than 40 cultivars.  All of these can be used in a variety of ways both in the garden and home.

Basil is an annual, herbaceous plant that prefers warmth, full sun, and well-drained soil. If I think of basil as an annual plant that also flowers, I can imagine how to use the different varieties. Also, classifying basil into five basic categories makes it easier to select a particular type for a particular function.

  • sweet green foliage (the green plant we always associate with pesto such as Genovese or Italian large leaf)
  • small leaves and dwarf size (spicy globe basil, dwarf Greek basil, Minette, or Pluto)
  • colored foliage (purple leaved Purple Ruffles or Dark Opal or light green/cream variegated Pesto Perpetuo)
  • colorful flower heads (Thai Siam Queen has purple stems and fragrant purple flowers), African blue (many prominent purple flowers), or cardinal (purple stems, purple/red flower heads)
  • fragrant leaves (holy, lemon, or lime).

Some basils overlap into more than one group. For example, cinnamon basil has fragrant leaves, purple stems and veins, and deep pink flowers. This plant provides scent and flavor as well as color.

cinnamon basil

The following are suggestions for using basil. The exact species or cultivar depends on your personal preference and availability in your area.

Basil as a Container Plant

All types of basil can be used as container plants either for green, variegated, or purple foliage, or colorful flower heads. Basil comes in different sizes from 8 inches to 4 feet so make sure the maximum height is in proportion to the container. Companion plants must also like well-drained soil and the container should have drainage holes. I had a few extra holy basil plants that I stuck in the same container as my bush beans and both are thriving.

basil flowering in container with ornamental pepper

Basil as an Annual in the Garden

All types can be used as an annual in the garden bed, either for green, variegated, or purple foliage or for colorful flower heads or simply to fill in a gap. If you think of basil as a flowering annual like a marigold, you could plant them in the same type of location. My Thai, lemon, and lime basil have filled the gap left by my bleeding heart plant, which goes dormant in the beginning of the summer. In particular, the dwarf basils are best for creating a tight edging effect. They have small leaves, similar to boxwood, and are great for delineating a garden bed in the summer. Spicy globe basil is often used to outline a garden bed.

purple basil

Basil as a Cut Flower in a Vase

The basils that are grown for colorful flower heads or dark foliage are beautiful in flower arrangements. For example, Thai and African blue provide purple flowers and Purple Ruffles provide purple leaves.

African blue basil

Basil in Potpourri and Dried Flower Arrangements

Basil produces a tall, sturdy flower stalk that dries well and can be used in dried flower arrangements. The leaves or flowers can be used in potpourris, especially the more fragrant leaves such as cinnamon basil. When I cut Thai basil and fresh flowers such as dahlias for a vase, I can throw away the dahlias after they have past their prime and put the Thai basil flower spikes in another vase with purple gomphrena as a dried flower arrangement. A basil flower has a rigid calyx, like a socket, that holds the small delicate flower like a lightbulb. Once the flower is past its prime, it drops out and the rigid calyx remains.

Thai basil

Basil as a Pollinator Magnet

Basil’s small flowers are attractive to beneficial insects and bees. Birds, such as goldfinches, love the seed heads. I grow lemon basil in a container on the deck to attract the finches so I can see the birds up close through my kitchen window.

Basil in the Kitchen

Usually a sweet basil such as Genovese is used in pasta, eggs, pesto, soups, salad, and vegetables, but you can try any type of basil.  I use lemon basil with fish and Thai basil with stir fried chicken and vegetables. Thai basil is often used in Asian cuisine because it keeps its flavor at high temperatures.  Holy basil often is used in Indian cuisine and the sweet basil is often used in the Italian cuisine. There are so many cuisines that employ basil and so many recipes it is best to obtain an herbal cookbook.

sweet basil

The purple basils work well in vinegar or oil for color and scented basils such as cinnamon can be used for flavor in either a vinegar, oil, or marinade. I use the cinnamon which has a purple tinge in homemade vinegar and give it as a gift to my family.

Sweet basil is good for butter and the spicy types are good for honey and jellies. I let a stick of butter sit at room temperature for a few hours and then swirl small pieces of sweet basil into it for use on breads and rolls. (This also makes a good gift).

Lemonade, cocktails, tea, and fruit juice pair well with basil. Try adding the spicy, cinnamon, lemon or lime flavored basils to these drinks for flavor or just make a cup of tea with basil leaves.

Basil flavors cookies, pound cakes, and breads (rolls, muffins, flatbreads). I use the sweet basil for flatbreads and dinner rolls and the lemon, lime, or cinnamon for pound cakes. For a real conversation piece, sometimes I decorate a cake with basil flowers, which are edible. The actual flower is small and within the calyx so I have to pull the flower out from the calyx with tweezers. This takes time but is good for a special occasion when you want to “wow” folks.

Basil can be used in sugar syrups for fruit salads, desserts, and drinks. This is especially good with cinnamon, lemon, or lime basil. Make a sugar syrup by bringing to boil one cup of water and one cup of sugar with one cup of leaves and then simmer for 15 minutes. Drain through a colander to remove the leaves and let the syrup cool before using. Keep the syrup in a jar in the refrigerator to have on hand (throw out after a week or two).

glass jar of basil sugar syrup

Another way to “wow” family and friends is to sprinkle strips or ribbons of lemon, lime, or cinnamon basil leaves on fruit salads and/or add the small flowers to the fruit salads (again pull the actual flower out with tweezers).  As mentioned before, coat fruit salads with the sugar syrups or intersperse a leaf with chunks of fruit on a kebab.

Try growing several basils in your garden this summer. They are easy to find at the local nurseries or visit two local herb nurseries: Debaggio’s Herb Farm and Nursery and Willow Oak Flower & Herb Farm.

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