UF / IFAS Marion County Master Gardeners, Inc.

Transcription

1 Herbs - Their Many Uses UF / IFAS Marion County Master Gardeners, Inc. Herb Garden Cared for by Marion County Master Gardeners 2232 N.E. Jacksonville Road Ocala, FL Author: Pat Greenfield, Master Gardener

2 Table of Contents Herbs in the Garden - Purpose of Booklet and Garden Plan...3 Definitions for Preparing and Using Herbs Definitions Equipment...5 Using Medicinal Herbs Cooking With Herbs and Spices Herb or Spice...8 Fresh or Dried...8 Herbal Families...8 Uses Seasoning Vegetables Seasoning Meats...11 Seasoning Mix Recipes...12 Herbal Teas...13 Edible...13 Using Herbs for Crafts Using Herbs for Fragrance and Cosmetics Other Uses of Herbs...18 Dyes...18 Companion Cropping...19 Miscellaneous Uses...20 Pictures of Herbs from the Herb Garden References...25 Note: The charts and data contained in this booklet are for informational purposes only. Any use of herbs for medicinal purposes should only be while under the direction and guidance of a certified practitioner or licensed medical physician. UF/IFAS or the Marion County Master Gardeners will not be held responsible for the misuse of any herb. Cover Photo: UF/IFAS Marion County Extension Herb Demonstration Garden 2

3 Herbs in the Garden Herbs can have different uses such as culinary, medicinal, fragrance, and for cosmetics. There are herbs that are natural insecticides and some that can be used as dyes. Some are aromatic and used in crafts. The parts of an herb which are used for these different purposes vary by plant or use. Sometimes the flowers are used; sometimes it's the leaves or stems and even seeds or roots of the plant can be used. Often these parts are used fresh, while other times they are dried before using. The purpose of this booklet is to familiarize you, the visitor to the Herb Garden, with the plants growing here as well as to instruct you in their different uses. We hope this will encourage you to try growing herbs in your own garden or start using them in your home. N Cosmetic Tea Culinary Fragrance Culinary Entrance Medicinal Potpourri Garden Layout Herbs grouped according to their use. 3

4 DEFINITIONS FOR PREPARING AND USING HERBS Infusion Decoction Tincture Syrup Poultice Compress A tea or drink made from the softer parts of a dried herb (stems, leaves or flowers) that are steeped in boiling water for minutes. One to three teaspoons of herbs per cup of liquid are used. The liquid is then strained and drunk or stored for up to two days in a refrigerator. One to three cups per day is the preferred allowance. A tea or drink made from the woody parts of a dried herb (bark, roots or dried berries) that are placed in a saucepan with water and brought to a boil then simmered for minutes. About 1 tablespoon of dried herbs to two cups of water are used. The liquid is strained, cooled and drunk or stored in the refrigerator for two days. Usually one to three cups a day is used. The use of alcohol like vodka, whiskey, rum, or brandy mixed with dried herbs. One ounce of dried herbs to five ounces of alcohol are combined in a glass jar with a plastic lid and stored in a cool dark place for two to six weeks. The jar needs to be shaken periodically to help the alcohol extract the herb's active ingredients. Strain the liquid into another glass jar and store. A tincture will last two years. The dose is usually 1/2 to 1 teaspoon no more than three times a day. NEVER use denatured or rubbing alcohol for this purpose as it is highly toxic. A combination of an infusion or decoction mixed with honey or sugar. One part infusion or decoction to one part honey or sugar is put in a saucepan and heated gently until the sweetener is completely dissolved. Pour the syrup into a glass jar and store in the refrigerator for three to six months. The dosage is one to two teaspoons of syrup up to three times a day. An external wrap using crushed herbs and gauze to treat wounds, bruises, bites, and scrapes. Fresh, dried or powdered herbs are used. They are chopped fine and dampened to release their volatile oils, placed directly on the affected area of the body and then wrapped in gauze to hold them in place. Poultices will not store but must be made fresh. Warm poultices soothe muscle sprains while cold ones help bruises. Similar to a poultice except a liquid herbal solution is used instead of the whole herb. It can be applied hot or cold. Soak a clean cotton cloth in an infusion, decoction or diluted tincture. Wring it out until it is not dripping but still very wet. Fold the cloth two or three times and apply to the injured or problem area. Compresses are used for headaches, sore joints and muscles, rashes, burning or tired eyes, cuts and scrapes. 4

5 Ointment Used to protect the skin from air and moisture forming a barrier on the surface of the skin while providing antibacterial or antifungal healing. An ounce of commercial skin lotion or 16 ounces of petroleum jelly is mixed with 1/2 to 1 teaspoon of an herbal tincture and heated in a double boiler over low heat for about two hours. An ointment will last three to four months in the refrigerator. It is useful for chapped or irritated skin, diaper rash, and hemorrhoids. EQUIPMENT There are some basic pieces of equipment needed to do the above mentioned procedures. Most you will already have on hand in your kitchen. Non-aluminum Cookware - Use saucepans made of stainless steel, enamel or glassware. Aluminum may release toxins that herbs can absorb. A double boiler is helpful. Airtight Storage Containers - Storage containers should be made of glass or ceramic with plastic lids and are preferably dark so that light cannot penetrate and decrease the herb's potency. Plastic containers absorb chemicals and let air through. Kitchen Scales - A kitchen or dieter's scale is used to weigh herbs and useful when a recipe lists the herb amounts in grams or ounces. Measuring Cups and Spoons - Useful when measuring liquids and solids Coffee Grinder or Mortar and Pestle - The grinder is used to grind up seeds, stems and dried roots and the mortar and pestle to pulverize leaves and flowers. Plastic Strainer or Sieve - Used to strain out herbs after they have been cooked or steeped. Funnel - Makes it easier to pour herbal mixtures into storage bottles. Jelly Bags - Used for squeezing fluid from herbs. Tea Kettle or Teapot - Needs to be glass or ceramic and is used for heating water or steeping herbs. 5

6 USING MEDICINAL HERBS When using herbs for medicinal or health-giving purposes, it is helpful to understand which part of an herb is utilized, how the herb is to be processed, and the meaning of the terms used for these procedures. Another important thing to remember when using herbs for medicinal purposes is that the herb is to be treated like a medicine and used only as directed by a trained professional or according to a reliable herbal guide. DO NOT attempt to treat yourself without first consulting with a trustworthy source. Some herbs are toxic if taken internally, but are safe to use externally. You must know the facts about a particular herb before using it safely. Herbal Medicine Chest Herb Used For How to Use How to Store Aloe Aloe vera Calendula Calendula officinalis Chamomile Chamaemelum nobile Chaste Tree Vitex agnus-castus Comfrey Symphytum officinale Echinacea Echinacea purpurea Eucalyptus Eucalyptus globulus Fennel Foeniculum vulgare Feverfew Tanacetum parthenium Garlic Allium sativum Ginkgo Ginkgo biloba Hyssop Hyssopus officinalis Lavender Lavandula sp. Lemon Balm Melissa officinalis Burns, bites, cuts, scrapes Extract juice from leaves Use fresh Skin problems, sore throat Ointment made from Refrigerated for up to 3 flowers; infusion months Relaxant, digestion, Infusion from leaves Dry leaves & store for menstrual cramps up to 1 year Menstrual cramps, Decoction from Dry berries & store for menopause berries up to 1 year Bruises, hemorrhoids Poultice of leaves Dry leaves & store for up to 1 year Prevents and treats colds Decoction from roots Dry roots & store for up & flu to 1 year Cold symptoms Infusion of leaves. Dry leaves & store for Put crushed leaves in up to 1 year vaporizer water Indigestion, menstrual Decoction of seeds Dry seeds & store for up cramps, bad breath to 1 year Migraine headaches, upset Infusion of dried Dry leaves & store for stomach leaves up to 1 year Prevent cardiovascular problems, respiratory ailments, cure fungal infections, & treats acne Enhances memory & alertness; prevents heart attack, stroke & impotence Coughs, asthma, bronchitis, upper respiratory; urinary tract; rheumatism Headache, tense muscle, burns & sunburn, relaxant Insomnia, anxiety, fever; skin injuries & cold sores; flavoring other herb teas 6 Infusion or tincture from cloves; leaves & cloves used as seasoning Extract from leaves Oil from leaves or infusion from dried leaves & leaves used as tea; oil used in bath water, soaps & perfumes Infusion of leaves In a cool dry place for up to 8 weeks Consult label for freshness date Consult label for freshness date Keep bottle filled & check regularly for change in scent Store dried leaves for up to 1 year

7 Licorice Glycyrrhiza glabra Milk Thistle Silybum marianum Mint Mentha sp. Psyllium Plantago ovata Red Pepper Capsicum sp. Rue Ruta graveolens Sage Salvia officinalis Herb Used For How to Use How to Store St. John's Wort Hypericum perforatum Tea Tree Melaleuca alternifolia Vicks Plant Plectranthus tomentosa Willow Salix sp. Witch Hazel Hamamelis sp. Yarrow Achillea millefolium Sore throats & coughs; gingivitis, canker sores; sweetening other herb teas Decoction of roots Store dried chopped roots for up to 1 year Healthy liver Infusion of seeds Consult label for freshness date Heartburn, indigestion, Tea or infusion using Dry leaves & store for nausea, bad breath; leaves & flowers up to 1 year flavoring for other herb teas & cooking Constipation Muscle aches, arthritis, stimulates saliva & stomach secretions Eye strain, headaches, heart palpitations, high blood pressure, digestions & colic, expels worms Sore throat, gingivitis, canker sores, antiperspirant Depression, skin injuries Ground seeds mixed in water or juice Decoction of peppers Infusion of leaves DO NOT USE IF PREGNANT. Toxic in large amounts. Infusion of leaves to rinse mouth; tincture put on cotton balls &used underarms as a deodorant Infusion of dried leaves; tincture for bruises & sores Consult label for freshness date Dried peppers maintain heat indefinitely Use fresh Skin injuries, acne, fights Tincture from bacteria essential oil for skin Congestion, colds Oil from leaves Use fresh Dry leaves & store for up to 1 year Store dried leaves or flowers for up to one year; consult label for freshness date Consult label for directions Pain Decoction of bark Store dried bark up to 1 year; tincture for up to 2 years Sunburn, insect bites, tired Infusion or compress Store leaves & dried eyes, hemorrhoids of leaves bark for up to 1 year Fevers, nosebleeds, wounds Poultice for wounds, infusion for fever Dry leaves & store for up to 1 year Medicinal Herb Bed 7

8 COOKING WITH HERBS AND SPICES Cooking with herbs and spices not only enhances the natural taste and aroma of foods, but can add nutritional value as well. If you're new to the world of herbs, this booklet will help you learn how to use and store them and even how to grow them. Herb or Spice Both herbs and spices come from plants, and all or only one part of the plant is used - root, stem, bark, leaf, flower, fruit or seed. As a rule, an herb comes from a green plant with soft stems (herbaceous). A spice is the root, bark or seed of a woody plant. Fresh or Dried Fresh herbs are more mild in flavor and can also be used as garnishes. When using soft stemmed herbs like parsley, dill, basil, oregano, and cilantro, the leaves do not need to be stripped, but the entire leaf and stem can be chopped or minced. A chef's knife or kitchen shears can be used. The freshly chopped herbs can be added to your dish a minute or two before serving. When cooking with fresh woody-stemmed herbs like marjoram, thyme, sage and rosemary, the leaves should be stripped from the stems and then chopped or minced. In cooked dishes, add them during the last half hour of cooking. Dried herbs usually have already been stripped of their stems and come in chopped or powdered form. You can use a coffee grinder or small chopper to grind your own dried herbs. The drying process intensifies the flavor of herbs so use the 'less is more' rule. It takes two to three times more fresh herbs to equal the flavor of one dried herb (teaspoon or tablespoon). For example, if your recipe calls for 1 teaspoon of fresh oregano, use 1/4 to 1/2 teaspoon of dried. Herbal Families Herbs can be grouped in families of similar taste and members of these families are often combined or blended together to achieve different flavors. These are the most common families of culinary herbs: Lily or Onion Family (Liliaceae): chives, garlic chives, garlic, leek, bulb onions, scallions, shallots. Parsley or Carrot Family (Umbelliferae): anise, caraway, celery, chervil, cilantro/coriander, cumin, dill, fennel, lovage, parsley. Both seeds or leaves are used for different flavors. Mint Family (Labiatae): basil, lemon balm, marjoram, mints, oregano, rosemary, sage, savory, thyme. Laurel Family (Lauraceae): bay. Ginger Family (Zingiberaceae): cardamom, ginger, turmeric. Aster Family (Compositae): stevia, tansy, tarragon. 8

9 Uses Herbs and spices can be used in many ways from fresh in salads; cooked in vegetable and meat dishes; used in sauces, spreads, and desserts; or as a beverage. They can also be used as a garnish or cake decoration. The chart below will help in determining which herb to use where. Basil Herb Flavor How To Use Clove-like with a hint of mint Tomatoes, corn, zucchini, green salads, cheese, dairy dishes, beef, chicken, fish Bay Spicy evergreen Soup, stew, poached fish, pasta sauce Borage Cardamom Chervil Chives Cilantro (leaves) Mild cucumber flavor Mild ginger-like Parsley-like Mild onion or garlic flavor Earthy, sagey, citrusy Salads, cream cheese, yogurt, egg salad, cold drinks; flowers used as garnish Squash, sweet potatoes, duck, pork, pastries, coffee, combines well with cumin & coriander One of the fines herbes in French cuisine - soups, salads, sauces, vegetables, chicken Soup, dairy-based dips, spreads, dressings, vegetables, eggs Spicy dishes (Indian, Mexican & Thai), salsa, curry, chili Culantro Strong Meat & vegetable dishes Coriander (Dried seeds of cilantro) Dill Fennel Ginger Zingiber officinale Lemon Balm Seeds are aromatic are earthy & pungent Sweet & tangy A mild anise flavor Strong & spicy Lemon flavored Seeds - curries, chutney, ratatouille, apple pie, cakes, cookies & jam - curries, stews, salads, sauces, vegetables & poultry dishes Fish, yogurt, soup, dips, beans, cabbage, pickles, cold salads Fish, sausage, duck, barley, rice, cabbage, beets, pickles, potatoes, lentils, bread, eggs & cheese Cookies, cakes, desserts, soups, pickles marinades, curry powder, stewed fruit, tea, alcoholic beverages; crystallized as candy Use only fresh leaves - vinegar, wine cups, teas, beers, fish, mushroom dishes, soft cheeses Lemon Grass Lemon flavored Used in Oriental cooking & teas Lemon Verbena Marjoram Mint Lemon flavored Sweet oreganolike flavor Sweet & pungent Flavors vinegars, drinks, fruit puddings, confectioneries, jelly, pastries, ice cream & stuffing Chicken, summer vegetables Yogurt, peas, carrots, fruit salads, teas, lamb, desserts 9

10 Herb Flavor How To Use Nasturtium Peppery Salads, caper substitute, flowers as garnish Oregano Parsley Rosemary Sage Salad Burnet Assertive peppery flavor Fresh green flavor Pungent, piney, mint-like Smoky slightly bitter flavor Aromatic, nutty, cucumber-like Highly seasoned dishes, tomato based dishes, Greek & Italian dishes Any dish that isn't sweet, garnish; one of the French fines herbes Poultry, red meats, tomatoes, peas, squash, cheese, eggs, lentils, soups, marinades, salad dressings. Goes well with chives, thyme & bay. Beans, summer squash, vegetable soups Salads, soups, cold drinks, cream cheese, vinegars, garnish Savory Hot & peppery Vegetables, pulses & rich meats, vinegar & oil Sorrel Tarragon Thyme Viola Yarrow Strong & sour Anise flavor Fresh lemony flavor with spicy aftertaste Mild & sweet Mild cabbage taste Used to tenderize meat; salads, soups, cooked like spinach. Caution: high in oxalic acid. Vinaigrette dressing, chicken, fish, beef, potatoes, asparagus, beets, spinach French cuisine, eggs, cheese, poultry, fish, beef, soup, cream sauces, onions, peas, mushrooms crystallized for decorating cakes, puddings, ice cream & candies; salads Young leaves used in salads. DO NOT EAT IF PREGNANT! Seasoning Vegetables Vegetable Artichokes Asparagus Beans Beets Broccoli Brussels Sprouts Cabbage Complementary Herbs and Spices Basil, chives, curry, dill, thyme Basil, caraway, celery seed, marjoram, oregano, tarragon Basil, caraway, dill, sage, chives, thyme, onion Allspice, basil, caraway, mint, mustard, sage, tarragon, onion Basil, curry, garlic, oregano Basil, celery seed, oregano, tarragon, thyme Anise, basil, bay leaf, caraway, celery seed, oregano, rosemary, sage, savory, thyme 10

11 Vegetable Carrots Cauliflower Celery Corn Cucumber Eggplant Greens Mushrooms Okra Onions Parsnips Peas Peppers Potatoes Squash, summer Squash, winter Tomatoes Turnips & Rutabagas Complementary Herbs and Spices Cinnamon, chives, cloves, ginger, mint, mustard, rosemary Caraway, chives, curry, dill, ginger, nutmeg, savory, thyme Chives, curry, dill, fennel, ginger, marjoram, tarragon, onion Celery seed, chervil, coriander, marjoram, nutmeg, rosemary, sage, savory, tarragon, onion Allspice, basil, chives, dill, mustard, tarragon, onion Allspice, basil, celery seed, coriander, curry, garlic, ginger, nutmeg, thyme, onion Basil, celery seed curry, garlic, marjoram, nutmeg, oregano, rosemary, sage, tarragon, onion Anise, basil, bay leaf, celery seed, garlic, ginger, nutmeg, oregano, rosemary Chili powder, garlic, mustard, onion Allspice, bay leaf, cinnamon, chili powder, clove, marjoram, mustard, oregano, thyme Celery seed, cinnamon, clove, ginger, mustard, nutmeg, tarragon Anise, basil, celery seed, chives, mint, nutmeg, oregano, rosemary, onion Bay leaf, chili powder, curry, dill, garlic, ginger, mustard, thyme Celery seed, chives, curry, dill, garlic, ginger, sage, marjoram, onion Basil, celery seed, curry, ginger, marjoram, garlic, mint, oregano, rosemary, onion Cinnamon, clove, curry, ginger, nutmeg Basil, bay leaf, chili powder, chives, curry, garlic, ginger, rosemary, sage, thyme, onion Celery seed, cinnamon, clove, ginger, mustard, nutmeg, tarragon Seasoning Meats Beef - basil, bay, marjoram, oregano, rosemary, sage, thyme Chicken - fennel, marjoram, rosemary, savory Fish - bay, fennel, lemon thyme, parsley, tarragon Turkey - bay, parsley, sage 11

12 Seasoning Mix Recipes (T = tablespoon t = teaspoon C = cup) Poultry Seasoning 3 T lemon thyme 1 T rosemary 2 T marjoram 2 t ground black pepper 1 T sage 1/2 t nutmeg Makes 1/2 cup. Use in stuffing or in a glaze to coat outside before baking or grilling. Italian Seasoning 3 T basil 1 T thyme 2 T oregano or marjoram 2 t rosemary Makes 1/2 cup. Use mix in tomato sauce, pizza sauce, roasted vegetables and salad dressings. No Salt Sesame Herb Blend 1 C sesame seeds 1 T dried dandelion leaf 2 T garlic powder 1 T dried nettle leaf 1 T dried rosemary 2 t savory 1 T dried marjoram 2 t kelp powder 1 T dried lemon thyme Lightly toast the sesame seeds over medium-low heat till fragrant. Cool slightly. Grind the seeds with the herbs. Store in an airtight container. Keeps 3 months. Cajun Blend 5 T paprika 1 T sea salt (optional) 5 T thyme 1 T cayenne pepper 2 T oregano or marjoram 1 t cumin seed 2 T ground black pepper 1 t ground ginger 2 T garlic powder 1/2 t ground cloves Makes 1 1/4 cups. This mix is sweet and spicy - ideal for seasoning fish and chicken before grilling. Also good on popcorn. Herb Mustard 1 C ground mustard 3/4 C honey 2 t salt 1 t dried tarragon 3/4 C tarragon vinegar 2 beaten eggs 1/2 C water Makes 2 1/4 cups. Mix all ingredients except eggs in the top of a double boiler. Let stand several hours before heating. Bring the water in the bottom of the double boiler to a boil. Whisk the mustard ingredients until it starts to thicken. Gradually add the eggs, whisking continuously. Cook over the boiling water for 10 minutes. It should be fairly thick and will thicken more as it sets. Pour into jars and keep refrigerated. 12

13 Herbal Teas Homemade herbal teas are easy and inexpensive to make. Herbs can also be added to black, green or decafinated commercial teas. Put 1 heaping tablespoon of fresh herbs or 1 mounded teaspoon dried herbs per cup in a china or glass teapot and pour boiling water over the herbs. Let steep for 5 minutes. Strain the tea and sweeten with lemon and honey, if desired. Stevia can be substituted for the honey. Two or three leaves will sweeten 4-6 cups of tea. Add the leaves with the other herbs before steeping. Stevia leaves can be dried and stored for year round use. 4 parts rosemary and 1 part lavender (good hot or iced with Earl Grey tea) 2 parts lemon balm and 1 part sage 2 parts peppermint and 1 part yarrow 1 part lemon verbena and 1 part bergamot flowers 1 part mint and 1 part alfalfa 4 parts spearmint, 2 parts chamomile, and 1 part rosemary 1 part thyme, 1 part bergamot flowers, and a pinch of ground ginger 1 part peppermint, 1 part basil and 1 part thyme 2 parts marjoram, 1 part mint and a little orange peel 8 parts spearmint, 4 parts peppermint, 4 parts anise hyssop, 1 part sage and 1 part rosemary Edible There are several garden flowers and most herb blossoms that are safe to eat and to use as a colorful garnish. Just be sure that the plants you choose have not been sprayed with chemicals or fertilizers. Blossoms from florists are not safe. Opt to grow your own flowers and herbs instead. Some safe and delicious choices are: begonia, bergamot, borage, calendula, carnation, scented geraniums, hollyhocks, honeysuckle, 'Lemon Gem' marigolds, Mexican marigolds, nasturtiums, pansies, portulaca, rosemary, roses, scarlet runner beans, snapdragon, thyme, viola and yucca. Use the entire blooms of small plants and the petals from larger flowers. Blossoms can be added to salads; breads, cakes, pastries and desserts; made into teas; frozen into ice cubes for cool summer drinks; crystallized into small candy-like confections; or just used as a garnish along the side of any dish or platter. Let your imagination go wild. Edible Culinary & Tea Herb Beds 13

14 USING HERBS FOR CRAFTS Crafty people have been using herbs to create beautiful and useful projects for years. Aromatic leaves and flowers are used in making sachets, wreaths and dried flower arrangements, potpourri, scented candles, soaps and perfumes. Listed below are some of the more common herbs and which parts are used for their fragrance or beauty for craft projects. Not all of the herbs listed below are common to our growing area, but for informational purposes, even some that grow in other areas are listed. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits. Herb Part Used Use Anise Hyssop Potpourri Artemisia Potpourri Balm of Gilead Potpourri Bergamot Potpourri Borage Potpourri Cardamom Seeds Dried flower arrangements, potpourri Chamomile Potpourri Costmary (Alecost) Potpourri, sachet for insect repellent Curry Plant Potpourri Dianthus Dried petals Potpourri English Mace Dried flower arrangements Feverfew Sachet for moth repellent Honeysuckle Potpourri Iris Root Potpourri (fixative) Jacob's Ladder Potpourri Jerusalem Sage Potpourri Lavender Potpourri, sachet for moth repellent Lemon Verbena Potpourri Meadowsweet & flowers Potpourri 14

15 Herb Part Used Use Monarda & flowers Potpourri Mugwort Potpourri Myrtle Entire plant Potpourri Sage Potpourri Santolina & flowers Sachet to deter moths & insects Scented Geranium Potpourri Sweet Rocket Potpourri Violet Potpourri Yarrow Flower heads Dried arrangements Potpourri Herb Bed 15

16 USING HERBS FOR FRAGRANCE AND COSMETICS Herbs have also been used for centuries by people of all nations for their fragrance and their cosmetic values. Not all of the herbs listed below are common to our growing area, but for informational purposes, even some that grow in other areas are given. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits. The part of the herb to be used and its purpose are also given. Herb Part Used Use Aloe Hand creams, suntan lotions, shampoos Balm of Gilead Infusion in bathwater Basil Repels mosquitoes Bay Infusion in bath water for aching limbs Betony Entire plant Hair rinse, highlights graying hair Borage Facial steam for dry sensitive skin Calendula Many skin lotions & cosmetic preparations Chamomile Rinse for fair hair Chervil Infusion for cleansing skin, maintaining suppleness & discouraging wrinkles Costmary (Alecost) Insect repellent, hair rinse, bath waters Dianthus Dried Petals Cosmetic products Dill Seeds Nail strengthening bath Elder Whitens & softens skin, removes freckles Evening Primrose & stems Astringent facial steam, add to hand cream Honeysuckle Perfume Horseradish Roots Infuse in milk for a lotion to improve skin Horsetail Stems Nail strengthener, hair rinse Iris Root Shampoo, fresh scent for linen Lavender Perfume, bath water for relaxation Lemon Verbena Perfume Marjoram Bath water for relaxation 16

17 Herb Part Used Use Marsh Mallow Roots Decoction for dry hands Mint Bath water Nettles Entire plant Prevents hair loss, makes hair soft & shiny, good for dandruff Oregano Bath water for relaxation Parsley Seeds Kills head lice, hair rinse Pinecone Ginger Seed pods Skin lotion, shampoo, hair conditioner Rose Perfume, soaps, bath water Rosemary Scented Geraniums Oil from leaves Shampoo & hair tonic, final rinse for dark hair Aromatherapy, dermatitis, eczema, dry skin Solomon's Seal Entire plant Clears freckles, skin tonic Sweet Rocket Fragrance Vervain Skin cleanser, shampoo for thinning hair Violet Perfume & bath water Cosmetic Herb Bed 17

18 OTHER USES OF HERBS Herbs are so diversified in their form and use, and there are other ways in which they can be utilized besides cooking, medicine, fragrance and cosmetic, or craft projects. Some of these little known uses are provided in the following charts. However, not all of the herbs listed below are common to our growing area, but for informational purposes, even those that grow in other areas are shown. It may be possible to grow these herbs as annuals or in containers and thereby reap some of their benefits. Otherwise, these herbs may be purchased in their dried form from health food stores or herbal companies. Dyes There are numerous herbs that are used for their ability to dye yarns, fabrics and other objects. Depending on the particular herb, roots, leaves, or flowers may be used. Herb Part Used Color Betony Entire plant Yellow Chamomile Bright to olive-brown yellow Comfrey Golden Dandelion Root Yellow-brown Elder Fruits Lavender or violet Good King Henry Entire plant Red or golden Hops Brown Horseradish Root & leaves Yellow Horsetail Stems Root Yellow ocher Yellow Pale gray or black Lady's Mantle Pale green - wool Meadowsweet Root Black Nettle Whole plant Greenish yellow Sorrel Yellow or green St. John's Wort Yellow with alum; red with alcohol Tansy & flowers Yellow-green Wormwood Yellow Yarrow Yellow dye using alum as a reagent. Olive dye in iron mordanted wool. Iris 18

19 Companion Cropping It has been shown that certain plants assist each other to grow well, repel insects and even repel other plants or weeds when planted in close proximity. The opposite is also true in that there are plants that will not grow well when placed next to certain others. This is the art of companion cropping and is useful information when planning your vegetable garden. The little chart below lists vegetables and herbs that like or dislike each other. Herb / Plant Like Dislike Basil Peppers, tomato Borage Runner beans & strawberries; attracts bees Chamomile Any ailing plant, broccoli Chervil Lettuce Chives Roses Dill Beets, lettuce Carrots Fennel Beets Beans, coriander, kohlrabi, tomatoes, wormwood Garlic Broccoli, cauliflower, Chinese cabbage, leeks Beans, peas Horseradish Potatoes Hyssop Cabbage, vines Mint Broccoli, roses Nasturtium Onion Cabbage, broad beans, most vegetables Beets, broccoli, carrots, cauliflower, kohlrabi, leeks, lettuce Rosemary Broccoli, carrots, cauliflower Sage Broccoli, cauliflower, vines Tarragon Eggplant Thyme Broccoli, cauliflower, eggplant Valerian Vegetables 19 Beans, peas

20 Miscellaneous Uses Herb Part Used Use Basil Repels mosquitoes Bay Add to flour to deter weevils Boxwood Branches Timber for cabinet makers, engravers & turners Catnip Repels rats Chives Entire plant Comfrey Dandelion Entire plant Feverfew Prevents scab infections on animals. Cures septic sores on animals; excellent liquid manure fertilizer; good source of potassium Herbal fertilizer; good source of copper; excellent food for rabbits, guinea pigs & gerbils Moth repellent Horehound Infusion in dish of milk kills flies Horseradish Root Horsetail Stems Put in dog food to dispel worms & improve body tone Dried stems used to scour metal & polish pewter & fine woodwork Lavender Fly & moth repellent Lemon Balm Entire plant Attracts bees Nettle Entire plant Pennyroyal Spray for aphids Ant repellent in home, insect repellent when rubbed on skin, kills fleas Poppy Oil from seeds Lamp oil, varnish, paint & soap Pyrethrum Non-toxic (to mammals) insecticide. Will kill fish & helpful insects. Salad Burnet Root Used for tanning leather Santolina & flowers Deters moths & insects Soapwort Root Shampoo for upholstery & delicate fibers Sorrel Removes rust, mold & ink stains from linen, wicker & silver Southernwood Moth, fly & mosquito repellent Sweet Cicely Entire plant Nectar plant for bees Tansy & flowers Prevents fleas; deters ants & mice Valerian Root Attracts earthworms in soil Wormwood Moth & insect repellent 20

21 MEXICAN BUSH SAGE YARROW FEVERFEW SCENTED GERANIUM BASIL PINEAPPLE SAGE GREEK OREGANO ROSEMARY 21

22 CARDAMOM AJUGA DIANTHUS CHIVES (Onion) ROSE LAVENDER LEMON GRASS RUE 22

23 MUGWORT PINECONE GINGER MINT SORREL ALOE VICKS PLANT STEVIA FENNEL 23

24 MEXICAN BUSH SAGE AJUGA ALOE PARSLEY FENNEL LEMON GRASS OREGANO TARRAGON SCENTED GERANIUM VIOLA 24

25 REFERENCES Carrots Love Tomatoes; Storey Publishing; 1998; Louise Riotte, Author Herbal Remedies; Rodale Press; 1999; Kathleen Fisher, Author Cooking With Herbs; Rodale Press; 1999; Tina James, Author Herbs in the Florida Garden; University of Florida, IFAS Extension; 2003; Circular #570; James M. Stephens, Author Rodale's Illustrated Encyclopedia of Herbs; Rodale Press; 1987; Claire Kowalchik and William Hylton, Editors The Rodale Herb Book; Rodale Press; 1978; William Hylton, Editor The Southern Living Garden Book; Oxmoor House; 2004; Steve Gender, Editor Vegetables, Herbs & Fruit, an Illustrated Encyclopedia; Firefly Books; 2002; Matthew Biggs, Jekka McVicar, and Bob Flowerdew, Authors 25