Tag Archives: herbs

Culinary Herbs and Edible Flowers Decorate Pumpkin Pies

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.

Marvelous Mint

peppermint

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

A Fall-Blooming Culinary Herb: Pineapple Sage

Currently, my pineapple sage plants (Salvia elegans) are blooming in my garden, their bright scarlet flowers are attracting butterflies and hummingbirds. Members of the salvia or sage family, pineapple sage plants are herbaceous, tender perennial herbs. I have two pineapple sage plants, which I bought last year as tiny babies, and I often use their leaves and flowers in the kitchen. Continue reading

There’s More to Basil Plants Than Pesto

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

DeBaggio’s Herb Farm and Nursery in Chantilly Is Closing

It is sad news that DeBaggio’s Herb Farm and Nursery in Chantilly, VA, is closing. It was a great place to visit for buying herbs and other plants. Because it was far from my home, I would make an annual trek in the spring to buy unusual culinary herbs to try in my garden. Years ago, I used to go to the location in Arlington, home of Francesco’s father, Tom DeBaggio, who started the business.  I have fond memories of picking few quite a variety of herbs in his driveway and bringing my mom and future mother-in-law (must be over 20 years now). I want to wish Francesco and Tammy good luck in their new adventures but I will miss the best herb specialty nursery in the area. I have updated two tabs on my website to reflect this change: the list of nurseries and the culinary herbs resources.

Celebrate National Chocolate Mint Day!

Today is National Chocolate Mint Day and for gardeners that translates into the chocolate mint herb (Mentha x piperita forma citrata ‘Chocolate’). Mints are herbaceous perennials. They are extremely hardy but must be grown in containers. All mints will take over your garden if you plant them in the ground.

Chocolate mint has textured leaves and dark brown to purple stems. The leaves are green but the new growth is darker, with veins that are brown to purple. The leaves really do taste like chocolate mint, which kids love. In my family, we make a syrup out of the leaves and pour it on fresh strawberries (see recipe below). We also put minced leaves in a store-bought brownie mix, chocolate cake, and chocolate chip cookie dough to add the mint flavor. The leaves are great for garnishing fruit salads, desserts, cakes, and cupcakes. They can be used fresh or dried for making tea, or adding to coffee or hot chocolate.

This is a great plant to have in order to make gifts. The stems root very easily in water so you can either pot up the rooted stems or just give cuttings to friends. We have given away pots of chocolate mint with a recipe card attached. Because the cost is minimal, pots of chocolate mint make a great gift for your children’s teachers.

Mints can tolerate shade and prefer moist soil. They can be grown in dappled shade or morning sun and afternoon shade. If there is a dry period in the summer, make sure the container is receiving enough water. They grow to a few feet tall and flower in the summer. The small flowers are edible and can be used as a garnish. They also attract beneficial insects, bees, and butterflies. Deer leave the plant alone. Chocolate mint also can be used as the “spiller” in a container with summer flowers.

Syrup

Put one cup of water and one cup of sugar in a small saucepan. Bring to a simmer. When the sugar dissolves, turn off the heat, and add a large handful of chocolate mint leaves. Bruise with a wooden spoon by smashing leaves against the side of the pot. Cover and let sit for 30 minutes. When cool, strain leaves out and pour syrup in glass jar. Store in fridge for up to 2 weeks.

Some Like It Hot and Some Like It Cold

warm season tomato plants for sale in March will not like the cool evenings if planted in the ground

One of my first lessons in growing vegetables and herbs is learning the plant’s preference for temperature. To keep it simple, there are cool season and warm season crops. Getting to know what the plant prefers determines when to buy/plant, what to buy/plant, where to buy/plant, and when to harvest/eat!

In the mid-Atlantic area, typical cool season plants are anything in the cabbage family (cabbage, broccoli, collard, Brussels sprout), lettuce, pea, kale, chervil, dill, cilantro, leek, scallions, radish, spinach, arugula, beet, pak choi or bok choy, carrot, mustard, parsnip, turnip, and Swiss chard.

cool season lettuce for sale in March will like the cool temperatures if planted in the ground

Some can continue to grow well during the summer such as spring onions and Swiss chard. Other cool season lovers “bolt” when it warms up in May/June. For example, cilantro will bolt, that is, flower and set seed, in May. This is good if you want the seed, also known as coriander, but bad if you want to continue to harvest the leaves. When the plant bolts, the leaves become bitter and eventually the plant will die because it is an annual.

Most people associate the warm season edibles with summer itself. These include tomato, basil, fennel, eggplant, pepper, corn, summer/winter squash, zucchini, melon, watermelon, cucumber, okra, and pumpkins. These will not tolerate the frosts we may get in the spring evenings so it is best to start them outdoors after the last average frost date in mid-May.

Frequently you will see both types of plants for sale as early as March. These photos were take at a local hardware store in March last year. Basil, a summer lover, is especially sensitive to cold. If one were to purchase these basil plants and put them in the garden unprotected they may die because there is still the likelihood of frost in early spring.

basil plants for sale in March may even die from a late spring freeze

In my zone 7 garden, the cool season plants/seeds should be started outside in mid-March to the beginning of April. The warm season plants/seeds should be started in early May to the end of May. If you do not know what your vegetable or herb prefers, there are several ways to figure this out:

Read the seed packet or label
Read seed catalogs
Research on the internet
Read local gardening books
Visit garden nurseries and ask knowledgeable staff.

The books I found most useful books for this area are listed below and are easy to get from the library or bookstore. Knowing the plant’s preference will help you figure out when to start your seed and/or when to purchase plants.

The Week-by-Week Vegetable Gardener’s Handbook by Ron Kujawski & Jennifer Kujawski (Storey Publishing, 2010)
The Timber Press Guide to Vegetable Gardening in the Southeast by Ira Wallace (of Southern Exposure Seed Exchange) (Timber Press, 2013)
The Year Round Vegetable Gardener by Niki Jabbour (Storey Publishing, 2011)
Gardening in the Mid-Atlantic, Month-by Month by Andre and Mark Viette with Jacqueline Heriteau (Cool Springs Press, 2008)

broccoli for sale in March will thrive in the cool season

A New “Orange” Lemon Balm: Mandarina

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.

Celebrate National Hot Tea Day with Lemon Balm

lemon_balm (2)Out of all the herbal teas, lemon balm tea taste most like black tea, without the caffeine. I use the leaves for hot or iced tea either alone or as a base to which I add more pronounced fruity flavors from other plants. In the spring and summer, I pick the leaves as I need them or shear the entire plant down.  The plant revives quickly and a second shearing can be done before the fall. The leaves dry well so I can make lemon balm tea all year round.

One of the easiest herbs to grow, lemon balm is a perennial bush grown for its lemon scented leaves. Lemon balm thrives in morning sun and afternoon shade in my Virginia garden. Hardy to zone 4, lemon balm co-exists well with other plants in the garden, serving as a beautiful green “landscape edible” but also as a pollinator plant. Its botanical name, Melissa officinalis, refers to the bee attracting white flowers (“Melissa” is Greek for “bee”) and long-serving medicinal qualities (“officinalis” refers to historical medicinal value). Actually, lemon balm’s medicinal value has been known for more than 2,000 years but for my family I tend to focus on lemon balm’s culinary uses. Fresh leaves add lemon flavor in baked goods like pound cake, muffins, scones, and cookies. Lemon balm can also be added to fruit salad, sorbets, butter, cheese, fish, and chicken dishes.

Lemon balm is easy to grow from seed but also cheap to buy as a small plant in the spring. If a friend has it, get a stem cutting and root it in water. As a member of the mint family, lemon balm roots easily but this species is not invasive. Try growing lemon balm to brew a hot cup of tea to celebrate National Hot Tea Day!

Local Resources for Gardeners Interested in Culinary Herbs

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