Basil, Cilantro and Rosemary!
I can hardly say or think Basil without a craving
for pesto :)
It is fairly easy to grow given at least a half day of sun and
good well drained soil.
Areas in the garden that have some afternoon shade are great for
producing nice plump leaves.
I usually allow mine to put on some size and just as the tops
start to show the first sign of immature buds start harvesting
the tops which makes the bushes branchy and dense. If they do
start to set flower or they bolt into seed these parts are equally
edible as are the tender leaves. Granted they're a bit stringier
and chewier than leaves but spun down in the food processor they
will make a nice paste :)
You should be careful not to overwater it especially when young
since it is prone to damp off.
Basil orginally came form Africa and Asia like so many of our
favorite herbs has a rich history stretching back thousands of
years. In India it was considered to contain a divine esscence
and was used to swear oath in upon in the court. I'd have surely
gone to jail… Yes, your honor, I promise to eat the basil,
the whole basil and nothing but the basil! Munch, munch, munch!
Hehe…
Basil was also said to be found growing around Christ's tomb after
the resurection. As a result some Greek Orthodox churches use
it to prepare the holy water and pots of basil are set below the
altar. In Haiti it is considered the property of Erzulie who is
both love goddess and powerful protector. Rural Mexicans are said
to carry sprigs in their pockets to attract money and to keep
a lover's eye from roaming :) Oh my darling, give me basil and
I'll love you forever! :)
There are many varieties of basil that have
come into cultivation over the years.
The most familiar and popular is sweet basil (Ocimum basilicum).
It's the one that is commonly used in soup, salad, sauces, and
of course, pesto!
Other large leaved basils include purple basils and lettuce leaved
basil which has large curly leaves with good flavor and excellent
yield.
There are also "flavored" basil cultivars such as lemon,
licorice and cinnamon each having a scent and flavor of basil
crossed with whichever name they have. Of these lemon is my personal
favorite and I like to dry it with garlic and use it as a salad
and sandwich sprinkle. It also makes a good sprinkle over a roast
prior to baking especially those that are somewhat fatty. Did
someone mention groundhog? :) Nope not me.. :)
There are also small leaved varities like green
goddess and green bush often referd to as "Greek basil".
These have a milder flavor and a dense compact habit and will
perform better in poor soils than their large leaved cousins.
Medicinal uses include usin basil leaves steeped in wine for several hours as a tonic, Infusing as a tea to aid digestion and esstial oil used as an inhalant to reduce mental fatigue.
The flowers can be used as an infusion in bathwater and plants set on windowsill are used to deter flies.
Cilantro/Coriander - Coriandrum sativum
Basically two herbs in one. The leaves are
Cilantro that is used in salsa and the seeds are Coriander.
The nomenclature as cilantro is relatively modern but this plant
has a deep and long history of cultivation as Coriander that goes
back at least 3000 years. It is mentioned in ancient Sanskrit
texts, Egyptian papyri, in the Tales of the Arabian nights, and
in the Bible as well. The ancient Romans brought Coriander north
with them as they expanded the empire into Europe. They used it
as a preservative by mixing it with cumin and vinegar and rubbing
it into meat. The ancient Chinese associated it with immortality
while Europeans of the middle ages used it in love potions :)
Oh my darling, you have given me Coriander and I shall love you
forever! Hehe… :) Medicinally the plant has been used as
a digestive tonic and mild sedative as a tea and essential oil
for soothing rheumatic joints.
This herb is also rather easy to grow given rich light soil and sun. It does well in containers using any good potting mix. It also bolts to flower quickly so if you use the leaves in salsa watch for the shooting stalk that is inevitable with this plant and get your leaves before they yellow and drop!
An interesting note I ran across while researching
this one was a note that said not to plant it near fennel.
That Fennel seems to duffer from exposure to Coriander and that
Anise benefits from it..
The root is also edible and can be cooked as vegetable.
Rosemary - Rosemarinus officinalis
Rosemary's popularity as a topiary plant dates back to the time of Shakespeare. One legend of Spanish origin says that Rosemary was the bush that sheltered the virgin Mary on her flight to Egypt and that as her cloak brushed the flowers they turned from white to blue. Rosemary has had a reputation for healing properties over the centuries ranging from strengthening memory to use as a disinfectant. It was burned near the sick to purify the air and tossed about on the floors of law courts to protect the well from the threat of catching "jail fever" (typhoid) from prisoners being tried there. It had been used as a remedy to stimulate circulation ease pain by rubbing it on affected areas of the skin. When eaten it aids in the digestion of fat. It is also used as an antiseptic and as an ingredient in mouthwash.
Rosemary can be slow to grow. Seed sown in
November will yield nice little 3" pots by Mother's day.
It likes sun and good well drained soil as is the case with most
blue/gray foliage perennials. It's risky to winter outside in
Cincinnati but acclimates well as a container plant indoors in
a bright window or solarium.
There are several hybrid forms currently cultivated
ranging in mature plant height from a trailing form appropriately
called "prostrate" Rosemary which grows only several
inches tall with a spreading habit to the species of the plant
which grows to nearly 6'. Flowers range in color from blue to
pink to white.
There is a pine scented cultivars (R. officinalis corsicus "pine
scented") as well. One variety "arp" is supposed
to be hardier than the rest. This variety may winter well here.
I've not tested it :) Feedback from anyone who has is welcome
:)
Due to the thick sappy resin that flows through
Rosemary's veins it keeps it's scent and flavor very well which
makes it ideal for dried arrangements as stalks and dried leaves
as a culinary herb.
The dried stems can be burned like incense or tossed in the fire
for an aromatic enhancement :)
These 3 herbs along with sage featured in last weeks article were our top picks for winter plants.
The total list is up to about 15 varieties
:)
The spring list will be close to 100!
If you like to use dried herbs in crafts or
are looking for a source to buy quality oils a new shop has opened
up here on Greenhouse row. It's called Nature's gift shop. The
proprietor is Jane Staubitz and she is a talented floral designer
specializing in dried herbs. She uses only all natural ingredients
in her herbal bath body and massage oils as well.
Very nice stuff! She's also well versed in herbal uses from the
practical to the spiritual.
Her shop also features gem trees that she makes by hand, stones,
woven hemp rope jewelry and macrame' herbal oil bottle holders
handmade by her daughter Nicole.
The shop also features oils and pastels from nature artist Susan
Runck.
The prices are also quite reasonable. She'll be open this weekend
from 9 to 5 Saturday and Sunday.
If you like these types of products check her out. I think you'll
be as impressed with the quality and craftsmanship of her products
as I was :) The shop is located in the brick house just to left
of Osterbrock's driveway and is clearly marked with a large green
and white banner sign on the front porch.
The phone number there is 541-3277. Jane is friendly and easy
to talk to :)
'til next time,
Happy gardening!
Alice