Herbs in the Landscape and in the Kitchen

Transcription

1 Herbs in the Landscape and in the Kitchen 1

2 Let food be your medicine, and medicine be your food. Hippocrates 2

3 Dandelion Ground Ivy Tribal healing specialists knew the medicinal value of hundreds of plants Chickweed Stinging Nettle An herb is the friend of physicians and the praise of cooks. Charlemagne 3

4 Spices come from the bark (cinnamon), root (ginger, turmeric), buds (cloves, saffron), seeds (yellow mustard, poppy, sesame), berry (black pepper), or the fruit (allspice, paprika) of tropical plants and trees. Herbs are leaves of low-growing shrubs. Examples are parsley, chives, marjoram, thyme, basil, caraway, dill, oregano, rosemary, savory, sage and celery leaves. These can be used fresh or dried. Dried forms may be whole, crushed, or ground. Old World Herbs Mint family (Lamiaceae) probably more herbs and spices than any other plant family most native to the Mediterranean region Basil (Ocimum spp.) Mints (Mentha spp.) spearmint & peppermint Thyme (Thymus spp.) Oregano (Oregano spp.) Marjoram (Oregano spp.) Rosemary (Rosmarinus spp.) Sage (Salvia spp.) Lavender (Lavandula spp.) Seasoning blends are mixtures of spices/herbs. Old World Herbs and Spices Carrot family (Apiaceae) Second to the Mint family Parsley Dill and fennel Cilantro Anise Caraway Celery Cumin Coriander Umbel (umbrella) shaped flowers, typical of the family Saffron the world s most expensive spice stigmas of the plant (3 stigmas per plant) one acre of planted bulbs yields 8-12 lbs of saffron 70,000 flowers are needed for one pound of spice has intense taste and yellow color Crocus sativus 4

5 Spices of Asian Tropics (India & Southeast Asia) Nutmeg and Mace (Myristicaceae) both parts of the fruit of Myristica fragrans mace is a dried fleshy aril which surrounds the seed nutmeg is the dried endosperm of seed, toxic in large quantities and hallucinogenic in mild quantities Cinnamon quills The bark of Cinnamomum cassia is one of the oldest known spices. Cloves (Syzygium) Myrtaceae native to Spice Islands (Moluccas) and Indonesia flower buds harvested just when turning pink Pepper (Piper nigrum) native to India and Sri Lanka black pepper is produced from the fermented, sun dried, unripe drupes, called peppercorns white pepper is made from ripe drupes commons.wikimedia.org commons.wikimedia.org Allspice (Pimenta dioica) Myrtaceae native to Central America and West Indies green berries have flavor of cinnamon, cloves and nutmeg combined one of Columbus' "treasures" brought back to Europe New World Spices New World Spices Capsicum Peppers (Capsicum) Solanaceae, native to Central and South America chili pepper heat is measured in Scoville Units -- measure chili pepper heat in multiples of 100, with the bell peppers at 0 and the habanero at over 300,000. the capsaicinoids bind to the same receptors in the lining of the mouth that register pain from heat, thus the effect is a burning feeling. Assorted Peppers: A. Bell Pepper B. Hungarian Hot Wax C. Habanero D. Jalapeño E. Cayenne F. Serrano 5

6 New World Spices Vanilla (Vanilla fragrans) Orchidaceae perennial vines native to Central and South America, used by Aztecs to flavor chocolate Vanilla flowers are hand pollinated and fruits take 9 months to mature; vanilla is extracted from the fruits (capsules) called beans, containing millions of tiny seeds vanilla extract is made by chopping the dried beans and continually percolating through a water-ethanol mixture to extract the vanillin natural vanillin is a mixture of several hundred different compounds commons.wikimedia.org What Substances Are Responsible for the Flavor, Fragrance and Medicinal Properties of Herbs? Plants produce an enormous diversity of substances that have no apparent roles in growth and development processes and are classified as secondary metabolites. These secondary metabolites are found to offer protection to the plant from predators and pathogens: protection from herbivores protection from infection by microbes attractants for pollinators and seed-dispersing animals Most herbs aren t on the menu Essential Oils Lavender oil (Lavandula angustifolia) has antiseptic & sedative properties; Rosemary australiaplants.com commons.wikimedia.org Eucalyptus oil (Eucalyptus spp.), used in cough drops, is an expectorant and a cough suppressant. 6

7 Basil Lemon Balm Extracting Essential Oils by Steam Distillation Rosemary leaves Essential oil extracted from leaves Culinary Herbs Mint More than 35 commercially available species -- most common -- spearmint and peppermint. Other mints: orange, apple, lemon, chocolate -- (leaf fragrance). Mint has square stems. Peppermint usually has a black stem. Mint Mint doesn t come true from seed and is grown from cuttings or root divisions. It requires regular moisture and will grow in partial shade. Mint is the most invasive of the herbs and must be checked both in the garden and in mixed container plantings! 7

8 Basil Wide leaf sweet basil (most common), lemon basil (with a small narrow, light green leaf), and purple opal basil with leaves of a dark maroon-purple. Basil is easily direct-seeded or transplanted. It should be grown in full sun and well-drained soil. Basil should be pinched back, removing the flower heads, to prevent the plants from going to seed. Basil Rich in vitamins A and K, iron and other minerals, Anti-bacterial & anti-inflammatory properties, essential oil Eugenol Rosemary Rosemary is an attractive, shrubby perennial that can reach 3 to 5 feet. Drought resistant after established, it should be planted in soil with good drainage. Rosemary Good source of antioxidants May improve digestion, enhance memory and concentration, protect against certain cancers Rosemary Sage There are numerous kinds, including a prostrate variety (R. prostratus) Sage is a small perennial with attractive grey-green, wrinkled leaves and lavender flowers. There are numerous sages including golden sage and tri-color sage, all interchangeable in cooking. Once sage is established, it usually does well on rainfall alone and demands well-drained soil. 8

9 Pineapple Sage Helps to digest fat works well with pork, sausage, lamb Weak infusion treats sore throat, mouth sores Antiseptic properties Pineapple sage is a large sage variety with a pineapple scent. It is used for flavoring drinks, chicken dishes, cheeses, and jams and jellies. Pinch pineapple sage back, to encourage bushy habit. It is propagated by cuttings and prefers full sun for best growth. picasaweb.google.com Oregano Several kinds of oregano -- Greek, Italian, and golden oregano. Cuban oregano (Plectranthus amboinicus) and Mexican oregano (Lippia graveolens) belong to different genera but have similar flavors. The leaves of culinary oregano are slightly fuzzy; the small flowers are pink or white. Oregano can be invasive, spreading by means of underground rhizomes. Marjoram Sweet marjoram is an all-purpose herb used extensively for meats and vegetables. Tender perennial, propagated from seeds or by division. Its stems grow woody with age; the leaves should be stripped from the stems before using in cooking. Rich in antioxidants and is a powerful antimicrobial Thyme English thyme, the most common variety, has fine leaves and slightly woody stems. 400 varieties of thyme -- for the South -- lemon thyme, caraway thyme, and mother-of-thyme. Thyme Creeping thyme makes an excellent ground cover. It may be propagated most successfully by root division, layering, or cuttings. True English thyme is vegetatively propagated. 9

10 Savory Winter and summer savory Winter savory has smaller, darker green leaves and is a perennial with a stronger flavor. Best grown from cuttings or divisions. Annual summer savory grows more easily from seed. Both require full sun. One of the main ingredients in Herbs de Provence Parsley There are two basic kinds of parsley curled and flat-leaved (Italian) parsley. Most gourmets claim the flat has a stronger taste. Parsley is usually directseeded (two to three weeks). Parsley requires steady moisture for continuous growth. The world s most popular herb A chemoprotective food Rich in vitamin C and folic acid, aids digestion Dill Dill is an annual which should be seeded every month or so through the summer to ensure a steady supply. Umbel-shaped inflorescence produces the dill seed. Dill requires full sun, but tolerates drier soils. Fennel Biennial licorice-flavored herb similar in appearance and use to dill. Several types green, feathery sweet fennel, bronze fennel with maroon leaves, and Florence fennel or finocchio with an enlarged stalk base. Fennel self-seeds freely. Fennel grows in full sun and soil with minimal moisture. Coriander The term cilantro refers to the leaves, while coriander refers to the seeds. Mature leaves are feathery, young leaves - dentate. Cilantro, a hardy annual, does not transplant well and should be direct seeded at intervals for continuous harvest. Cilantro does not grow well in the heat and humidity. Chives Chives are a member of the onion family that are very easy to grow. Chives are easily propagated by division, each plant containing 10 or so little bulbs. Leaves are round and hollow with an onion smell. To flourish, chives require regular fertilizing with a balanced fertilizer. artisticgardens.com soniyaskitchen.com 10

11 Garlic Chives Garlic Chives have white flowers in late summer. Garlic chives are usually taller, but less showy than the pinkflowered variety. Leaves are flat with a garlic smell. Sweet Bay Sweet bay, an evergreen, will survive mild winters (Zone 7b) It should be grown in partial shade and requires little care. Bay leaves are pungent and are best used in slow-cooked dishes, such as stews. spiceworld.uk.com Lemon Balm One of several herbs with lemon scent and flavor, lemon balm is popular for tea. Lemon balm is a perennial and can spread up to three feet, crowding out other herbs. It is easily propagated by division and will grow in partial shade. en.wikipedia.org Native to India and tropical Asia Widely used in Asian and Caribbean cooking Rich in citral, the active ingredient in lemon peel Said to aid digestion, relieve muscle cramps, rheumatism and headaches. Lemon Grass Patchouli This member of the mint family is a tropical fragrance plant A component of many perfumes and colognes Best with some shade, moist soil and regularly fed Roots easily from cuttings Lavender Requires full sun and well-drained soil From the Latin lavere meaning to wash Oil used to perfume bath and cosmetic products Promotes relaxation 11

12 Lavender species English lavender Lavandula angustifolia Spanish lavender Lavandula stoechas Growing Herbs French lavender Lavandula dentata Growing Conditions At least 6 hours of sun! Growing Conditions Herbs prefer well-drained, loamy to sandy soil. A soil ph 6 to 7.5 is appropriate for most herbs: rosemary and lavender prefer ph 7.5 Herbs require only moderate fertilizing. Basil, chives, and parsley require more fertilization if heavily harvested. Raised Beds For best growth, use raised beds -- drainage. Raised beds can be contained by rock walls, landscape timbers, railroad ties or other borders. Containers Ideal for small spaces Improved soil conditions and healthier plants Fewer weeds 12

13 Strawberry Jars Herbs do very well in strawberry jars (good drainage, cascade freely) Know the plants growth patterns: mints tend to get weedy fennel or dill should be planted on the top of the jar Watering requires a special technique: use a PVC pipe in the center of the pot with holes drilled in it and duct tape covering the bottom opening (pipe is free of soil). Irrigation Herbs generally require only moderate amounts of water. It is best to water herb plants thoroughly and let them dry out between waterings. Herb oils are more concentrated when plants are on the drier side. Drip irrigation. Pests Disease Most herbs are not seriously affected by plant diseases. Powdery mildew -- lemon balm, monarda, and yarrow. Rust -- lemon balm, mints Thin, clip off infected parts, increase air circulation. Hope springs eternal 13