Description
Dill, also known as dill weed, belongs to  the Apiaceae or Umbelliferae family.   Other herbs from the same family are cumin, parsley, anise, Gotu Kola, coriander/cilantro and caraway.  Carrots, parsnips and celery are vegetables that belong to the same family.

The name umbelliferae refers to umbrellas.  The flowers in this family come from one center point and  resemble the the spokes of an umbrella turned upside down.

The botanical name for dill is Anethum graveolens.

Dill originates from the Mediterranean basin,  West Asia and Eastern Europe where it grows wild. However, today dill is grown in many countries around the world, each country producing a plant with slightly different qualities.   It is a semi-hardy perennial in its native habitat but its regarded an annual in frost prone zones.

Newer varieties of dill are replacing the original rather large and ungainly older form. They are more compact and leafy and neater looking as a plant. Two good choices are Bouquet and  Fernleaf.   Fernleaf reaches only 18 inches tall.  It has has fragrant yellow blooms from midsummer into fall. It is also slow to go to seed, which gives you more time to harvest leaves. Bouquet is an early bloomer that has large seedheads and dark blue-green foliage.

Dill looks very similar to fennel, another herb in the same family.   However there are differences. Fennel smell is similar to  anise. Fennel has a swollen bulb at the end of the stem which is eaten as a vegetable. Dill flowers are smaller than Fennel flowers.  Dill plant reaches up to a height of 1 meter, half the height of fennel.  Dill leaves are broader than fennel leaves but the seeds are shorter and narrower than fennel seeds.

Cultivation and Propagation
Having grown wild for centuries, dill is resilient and easy to grow.  However the plant does have preferences.  Dill prefers a well -drained, medium-rich soil in full sun.  Prepare the soil by  removing  weeds and digging  in well rotted animal manure or homemade compost.

Plant your dill  seeds once the frosts are finished – this could be in April.  Dill does not take kindly to being transplanted,  so sew the seeds directly into your prepared ground. Just scatter them over the ground or into shallow rows.   Just cover the seeds with  soil or fine sieved compost, pat the ground firmly and  water carefully so you do not disturb the seeds.  If you find it difficult to scatter seeds evenly, a useful tip is to mix the seed with a little sand before planting them.

The seeds should germinate in around 2 weeks.  Remove the weaker looking plants as they grow until you have strong seedlings spaced about 24cms  (10-12 inches) apart.

You can also start dill plants by planting the seeds peat pots and then move them into the garden later. When planting them outside, gently tap the pot to dislodge the plant and soil  so that you do not disturb the tap root. According to where you live and the weather, you may want to cover new transplants from the sun for a couple of days to minimize the stress factor while they get used to the new environment.

Once established, dill requires very little attention.  Water the plants during dry periods.  Remove weeds when necessary so that the dill plants can benefit from the nutrients in the soil and the water you provide.  If your soil is reasonably fertile, you will not need extra fertilizer.

In optimal conditions you will find the dill is ready for harvesting in 8 weeks.   Although dill prefers full sun, in very hot climates, afternoon shade will prevent over stressing the plants.

Try placing dill at the back of a flower bed to enhance your flower garden.  The delicate feathery leaves will add a pleasing contrast to other plants in the bed.  Cut the flowers for a decorative arrangement in the house.

Fernleaf  or Bouquet are dills developed especially for container growing.   These varieties  will grow to a height of about 18inches.  Fernleaf is appreciated for its fragrant yellow flowers but bouquet is the best choice if you are growing dill for its seed.

Dill is beneficial to neighboring plants as it attracts useful insects.

You can harvest the dill seeds for planting the following year.

A note of caution if you plant dill and fennel.  Keep them well apart in your garden or they will cross pollinate.

Harvesting
Immediately before cooking, wash fresh dill under running water and pat dry. Fresh cut dill can be stored in the refrigerator safely for several days.  Placing the stems in a cup of water keeps the leaves fresh for longer. A majority of cooks prefer fresh dill to dried because of its superior flavor.  Or you can put chopped dill leaves in ice cube trays, cover with water or broth, and freeze to have on hand for soups and stews.

Dill  can be stored in the  freezer.  Simply separate the leaves into individual portions and place them in freezer bags in the freezer. Dill leaves which are freeze-dried retain the flavor better than dried leaves.

Dill leaves are  best harvested before the flower buds have opened.   Placing the leaves on a tray in a warm dark place with good air circulation or dry them in a food dehydrator.    Afterwards the air dried leaves  need to be stored  in an airtight container in a dark place.

Harvesting dill early in the  morning when the leaves contain more moisture and a better flavor.    Keep dill plants trimmed regularly to prevent the plants from “bolting”.

Dill seed is best harvested at the end of the plant’s life cycle. Wait until the flowering is over and the stem begin to dry out.  When the seeds are a golden brown color place a bag over the  flowers and secure the opening.  Now cut the stem and hang the stems upside down in a warm place to dry out further.  After a couple of weeks you should find that you can crush the dead flower heads in your hands and the seeds will fall out.   Another way is to  put your freshly harvested flower heads on a sheet inside the freezer and after a few days you should find the seeds will separate from the heads.

Culinary
Dill leaves,  seeds and flowers are used in the kitchen. Dill is of course a prime ingredient of dill cucumber pickles.  Its has a light fresh flavor which enhances delicately flavored foods  without overpowering them. Try it with seafood, such as salmon, trout, sea bass, or scallops.

The dill seed is used in curries, salad dressings, meat dishes, processed foods, in baking breads and in cheeses and also used in herb butters, egg, meat stews and  soups. The leaves tend to have stronger flavor than the seeds. Dill leaves are  used to flavor dishes made with vegetables of all types, and are  good with  fish, lamb, meat.  Try out dill in casserole dishes, soups, pasta.   The dill flower heads can be  tossed in with a salad.

Dill vinegar, is made by soaking the seeds in vinegar for a few days. The French use dill seeds for flavoring cakes and pastry, as well as for flavoring sauces. Dill  can be used to make a herbal infusion tea.

Nutritionally, dill will add protein, carbohydrate, phosphorus, iron, magnesium,  calcium and potassium to your diet. It also contains a small amount of riboflavin, niacin and zinc. Dill also contains vitamin C.   Dill  is used in a salt free diet to enhance flavor.

Medicinal
The earliest known record of dill as a medicinal herb was found in Egypt 5,000 years ago. The leaves, oil and seeds of dill are used for treating health problems.

The name dill comes from the  Anglo-Saxon word ‘dylle‘,which means to soothe.  Dill seeds have a beneficial effect on the digestive system and is a prime ingredient of “gripe water”  used to relieve colic in infants. The seeds used to be chewed to relieve intestinal gas.  It is also a breath freshener.

Dill is reputed to have  anti-microbial and  anti-oxidant properties. It is being tested for  anti-cancer properties.

The  herb is believed to cure flu, cold and chronic coughs. Boiled in wine, it is supposed to cure hiccups.

For indigestion try infusing 13gm bruised seeds in a cup of boiling water. Strain and take one tablespoonful.

Other Uses
Dill is used in the  food industry for flavoring and  in liqueurs. It is also used in  soaps, perfumes, detergents, creams, and lotions.

Dill is an easy to grow herb, a decorative plant,  and a versatile culinary herb which combines well with other herbs. Whether in your garden or a container, this is a useful addition to your home herb garden.

Good herbs gardening!

These days more and more people are developing their own home herb gardens so that they can have fresh herbs, organically grown whenever they want them even if they have never grown anything before.  Picking your own herbs when you want to is very different from buying packs of fresh herbs, or bottles of dried ones.

Chives are onion-like plants which can be used in many different ways.   They have either a mild onion or garlic flavor.    Chives is an ideal easy-to-grow  herb for novice gardeners .

Description
Chives grows in clumps of bulbs.  The plant is a herbaceous perennial.  Herbaceous means that in colder areas it will die back in winter and then reemerge when the ground warms up in the following spring.  Perennial means that the plant lives for more than two years.

This is a real beginner’s herb plant.  It is easy to grow, has attractive  purple flowers, takes  up little space and grows well in the garden or in a container.

The Chives herb  belongs to the same family as onions, garlic and leeks.  Its official name is Allium schoenoprasum and it comes  from the Alliaceae family.

Cultivation
You have a number of choices for growing  chives.   You can grow chives from seeds or from division.  Or you can buy established seedlings at your local nursery or in a large  supermarket.

Planting Seeds

If you are going to plant seeds, you need a warm place.   If you are living in a cold area, plant your seeds indoors before the end of the frosts ready to go into the garden when spring has arrived.   The seeds will take around 4 weeks to germinate.  You will find detailed instructions on growing planting seeds elsewhere.

The mature plant will  grows only up to a height of about 30-50cm (12 to 20 inches).  You can put it into a container or into the ground.

The first year your clump of chives will need  time to mature.  It is a good idea to grow several clumps so that you can harvest a little from each plant.

Alternatively if you can get a few bulbs with good roots from someone with a  well established plant you will have results much faster.   If you are far from home, wrap your plant in wet newspaper or tissues for the journey home.  When you get home you can plant your bulbs as separate plants making sure they will get plenty of sunshine. They need a well drained soil too.  If it is warm enough, plant them out of doors, otherwise in pots indoors until the weather warms up.

Chives like  full sunshine.   They will need watering when the soil is beginning to dry out.  This will happen  more frequently  during hot weather.

Fertilize occasionally with any general purpose fertilizer.

Well established chives  self seed and so can provide you with more plants than you need.  Remove the flower heads after flowering and before their seeds have formed to prevent self seeding. .

There are two main types of chives, one with a slightly onion like taste Allium schoenoprasum and one with a more garlic flavor  Allium tuberosum.  You might consider growing both varieties.

Harvesting
You can harvest your chives whenever you wish to.
You can  freeze chives.   Wash and dry your cut stems, chop them into 1/2 inch lengths and  half fill ice cube trays with herbs and then and top with water and freeze.  Store the cubes  in labelled plastic bags.

Culinary
When using chives in cooking add them towards the end of the cooking to keep their flavor.
Try adding chives to fish dishes or stirfry’s.  Sprinkle chopped chives onto soups before serving.    Add chopped chives to  salads, dips,  sauces and sandwiches.  Use them anywhere you want to add a mild onion or garlic flavor. The flowers are  edible and you can make  your salads very  special.by adding chive flowers.

The leaves and the flowers  can be added to herbal vinegars. Use them to  garnish your food.

“Fines herbes” is a  mix of herbs used together in cooking in France and other European countries. .  The herbs include chives, tarragon, chervil and/or parsley and are essential for  traditional dishes in France.

Chives are rich in Vitamin K and Vitamins A and C.  They contain magnesium, calcium, phosphorus potassium and sodium.  All of these are needed for the normal functioning of the body.

Medicinal
Chives do not feature as important medicinal herbs.  They are reputed to have some antibiotic and   anti-inflammatory properties.

Chives, chopped and sprinkled on food, are said to aid digestion and stimulate appetite

If you are a novice gardener, then definitely try your hand at growing chives in your home herb garden.

Good herbs gardening!

This delightful herb will give you so much pleasure and it is an easy plant to grow, indoors, in a container, it wont mind.  A definite choice for your home herb garden.

Description
Rosemary Rosmarinus officinalisis is another member of the prodigious mint family, lamiaceae.  It is an evergreen perennial shrub with an ash-colored scaly bark and  long green needle-shaped  leaves growing in on opposite sides on the stem.  It will grow up to two meters high in warmer climes and less in colder areas.  There are a number of different species of rosemary some of which  are low growing and spread outwards rather than growing straight up.

Native to the Mediterranean part of Europe, rosemary appreciates full sun.   Much of the Mediterranean area has limited rainfall so the plant does not enjoy soggy feet, and probably the biggest threat to the plant is waterlogged soil which will rot the roots.  Depending on the species the plant may have different color flowers  ranging from light to dark blue, white or pink.

It is considered easy to grow for beginner gardeners, and is pest-resistant. Some of the species do well in containers and hanging baskets. The fragrance is noticeable just standing near the bush.

Rosemary has long been regarded as the herb for remembrance. It has been used for cooking and medicinally for hundreds of years. One of its recommended uses is for bad breath.  Coming across other herbs with the same reputation reminds one that modern dentistry is, well, modern!

Cultivation
Rosemary can be grown from seed or cuttings or layered.  Having said that, even experienced gardeners find it difficult to get rosemary seeds to germinate.  Many of the  seeds do not germinate and the ones that do can take weeks.

A tip you might like to try is to stratify the seeds before planting .  This means to place the seeds inside an airtight container such as a self locking plastic bag, and then place the bag in the freezer for a couple of weeks.   Remove them from the freezer and leave them in the  bag  until they have reached room temperature plus an extra 24 hours.     The seeds can be placed in seed trays using a good seed growing mix.   They need to be lightly covered only.  Keep them in the dark and make sure the atmosphere is humid and warm.  Once they germinate, place them in the light and make sure they are warm.  At this stage they do not require a humid atmosphere.   You can plant them outside when the ground is warm and they have a  few leaves.   Lastly, pat yourself on the back.  You have succeeded where many gardeners fail!

However, if you want to be more sure of success, grow your plants from the stems of another rosemary bush. You need a stem that is not woody.  Cut about 2inches and with scissors remove the leaves.  Dip the bottom of the stem into a rooting powder and plant it gently into a pot containing a good starting mix. Keep the cutting moist but not wet which may mean misting or watering several times a day,  It will take around 14 days to root. Once it is well established you can plant it into a larger container and then into the garden.

Layering is great fro the prostate rosemary.  You merely need to peg down a branch into the soil and wait.  It will root itself. Then you can cut the stem away from the mother bush and you have your baby rosemary.

Wherever you plant your rosemary it will need a really well drained soil. A good sandy loam is ideal,.  If your soil is heavy, add sand or small stones  to make sure it drains properly.   Another trick is to raise the bed in which you plant it so that the soil can drain. This is important advice as the one thing rosemary will not tolerate is waterlogged soil.

Rosemary is recommended for Zone areas 8-10. It is a perennial and will tolerate a little frost.    You may wish to mulch the roots to protect them in winter, otherwise, if your plant is in a container you can take it indoors for winter.

This is an ideal plant for beginners.  It really looks after itself and just requires a little pruning to keep it in the shape you want.

Harvesting
Be sure to harvest only well-established rosemary plants.

It is best to wait until any new growth has hardened off, usually in summer and early fall.The prime time for harvesting rosemary for optimum flavor is just prior to flowering.  Avoid harvesting while the plant is blooming.  Cut the stems above the woody growth and discard any  brown or yellow leaves.

You can dry rosemary naturally by hanging stems upside down in a dry area with good air circulation.  Drying rosemary fast will  help to retain its green color and its essential oils.  Otherwise you can place small stems  on to screens to dry.

Rosemary can be frozen. First of all place the sprigs on a baking sheet that has been covered with waxed paper or place inside a plastic bag and seal. Place inside the freezer.  Once the leaves are frozen strip the leaves from the stems and store in an airtight container.   The leaves will lose a lot of their color. Alternatively, place leaves without the stems into ice cube trays and top up with water or oil.  When the cubes are frozen, store in plastic bags, seal and label the contents and the date.

Culinary
Nutritionally, rosemary is extremely high in iron, calcium, and Vitamin B6.

Rosemary is an excellent culinary herb in sweet or savory dishes. It is used in meat and vegetable dishes and lemon flavored drinks and desserts. Experiment with amounts until you get the flavor you desire.  It blends well with bay, chervil, chives, parsley and thyme.

The fresh and dried leaves are used in traditional Mediterranean dishes.  The taste is  slightly  bitter and astringent.   You can add it to lentils, mushrooms, peas, potatoes, spinach, squash, tomatoes.  Try it in soups and sauces.  It is traditional with lamb and goes well with poultry and pork.    Add it to cheese and egg dishes.   Some cooks add it to biscuits, bread, and cakes.  It is used in vinegar, or flavored cooking oils.  Try it with jams and jellies and add it to your next punch recipe. Add it to cold drinks.

Rosemary leaves and sprigs can be used as a garnish. The flowers can be used in salads.
A herbal infusion tea can be made from rosemary leaves.  The best species for the kitchen is  common rosemary as it is less pungent.

Medicinal
Rosemary is a medicinal  herb that has been used for centuries.   It appears to have a positive effect used externally as well as internally..

It stimulates blood flow beneath the skin and therefore is often used as a bath additive to refresh a tired body.  It has been used as a mental stimulant for a tired brain.   This stimulation of the circulation from the outside, has made it  a useful ingredient in cosmetics as a rejuvenator and in hair products. Rosemary is used in dandruff shampoos and is said to prevent premature baldness.

Rosemary has calmative effects and has been used for this purpose in combination with other drugs.  It has been used to treat anxiety and depression,

In Hungary, “Hungary water” was devised to alleviate the pain of rout and rheumatism.  The essence of rosemary was added to wine.  The plant also has anti inflammatory agents and has been used to  improve circulation in an area and thus is helpful for sprains, backache, tendonitis and bursitis.

Rosemary  contains antibacterial, anti-fungal and anti-parasitic properties.  Its analgesic properties have been used for headaches and migraines.   It can  be used in mouth rinses and gargles

Rosemary’s association with remembrance also comes into the medicinal field.  In ancient days, Greek physicians recommended garlands of rosemary for students to help their memory.  Apparently in modern times this theory was tested by pumping the  smell of rosemary into an area where people were working.   There was evidence of an improved memory.

The active ingredients of rosemary have an antioxidant effect and may lower the risk of neuro-degenerative disease and of strokes.

Rosemary has a therapeutic effect on asthma, the digestive system, the  liver, gall bladder  and heart disease.

Current research is examining the herb’s usefulness in fighting and preventing cancer.  It has been suggested that it could be a useful alternative to the cancer drug Tamoxifen which can cause a range of unpleasant side effects.  Research is ongoing in different countries.

Rosemary has been used for the common cold.  It can be taken as a drink, used in gargles for a sore throat and also used to promote diaphoresis – sweating – to lower fever and remove toxins from the body.

In normal culinary use, rosemary is unlikely to be toxic however in medicinal doses, there could be side effects and it is wise to consult a herbologist before using rosemary  medicinally.

Other uses
In the garden rosemary is used as a hedging and to make topiaries.  It produces a yellow green dye.  It is used in aromatherapy, in candles, potpourris  and  as an incense..  Apparently the wood was used  to make  lutes during the Renaissance period.   It has deterrent qualities for insects  and one mention suggests that it is a deer deterrent.

This is a really useful basic herb for your home herb garden. Grow it inside or outside, it won’t mind.

Good herbs gardening!

Description
The basil  plant herb comes from the large mint family Lamiacae and is native to tropical and sub tropical climates.  It is related to a number of well known herbs – mint, rosemary, sage, savory, marjoram, oregano, thyme and  lavender. In its own climate zone it can be grown as a perennial otherwise it  dies off at the end of the season.   Basil is appreciated mostly for its culinary use and because it is easy to cultivate. It does have some medicinal uses and is rich in natural antioxidants.

Not only does basil come from a large family, it is a large family with about 60 different varieties of basil plants and counting.   So different areas tend to grow their specific type of basil and it gives distinction to their local cuisine.  It is prominent in Italian cuisine and used a lot in Asian countries such as Thailand, Vietnam, Cambodia, and Laos.  It is popular in India. As with other well known herbs, people think that if a plant smells like basil it must be basil.  Thus there are some plants bearing the name which do not belong to the mint family.

Typically the basil plant has opposite leaves and flowers on spikes.  The height can differ from 0.3 to 3 meters (1-10 feet) and leaves and flowers vary.  Most people are familiar with sweet basil (Ocimum basilicum), the common culinary basil, The Asian varieties tend to be stronger and have a slightly clove-like flavor.  Lemon basil has a lemony smell and flavor and is used a lot in Indonesian cuisine.

Basil herbs can be used raw and added to cooking.  They can be made into a herbal infusion tea and a tonic.

Growing
Basil is native to warmer areas and grows best with those conditions.  Thus it requires  heat and plenty of light.  It is not frost tolerant.  It can do well indoors.

To get an early start on the season in colder areas, it is advised to plant seed indoors about a month before the last frost or under glass.  This applies to temperate areas such as northern Europe, Canada, the northern states of the U.S., and the South Island in New Zealand.  Plant out of doors  in late spring/early summer when there are no more frosts and the earth has warmed up a bit. Choose a sunny spot where the soil is well-drained.

The seeds should be planted on top of the soil or just lightly  covered with soil and watered enough to keep them moist.  Cover the seeds or keep them in a dark place until they germinate. This will take around 8 to 14 days.  If you are buying seeds, you need to buy them from a reputable supplier.  The packets are often mislabeled and you could wind up with a plant you never intended.

When the seedlings have a few leaves they can be transferred into a small pot or the original pot thinned out.  Indoors, they need to be placed on an  equator-facing windowsill and protected from drafts.  However they can be grown without natural light under under fluorescent grow lights.

Basil can be grown also from seed or cuttings.  Before the plant flowers, cut a portion of the stem about 4 inches long, remove any leaves and put the stem in a small cup of water. Place it on a windowsill and change the water daily until roots form. Once the plant has rooted it can be moved into a small pot.

The development of flowers  slows the production of essential oil on that particular stem. So pinch off the flower part before it can bloom.  However you can leave other stems to flower and then harvest the seed pods to plant the following year.  This way you definitely know which species of basil you are planting.

The plants benefits from pinching off leaves as it promotes further branching and leaves. This way you produce a nice bushy plant.

The soil should be moderately rich and the plant will tolerate some shade.  There are different views about adding fertilizer. Some people believe it will spoil the flavor, others use a nitrogen fertilizer and yet others use an organic balanced fertilizer containing nitrogen, phosphorous and potassium.   My choice would be to consult other gardeners and find out what works best in their soils.

Culinary
Dried basil gives of a spicy scent and according to the species, the scent and taste differ.  This is a herb that needs to be used when it is fresh as the dried herb loses most of its flavor, and what little flavor remains smells and  tastes very different from fresh basil     It is a good idea to grow some in a pot either indoors or near the kitchen door to have it on hand.   You might even experiment with growing it indoors in winter at least to lengthen the growing period.  Given optimal conditions it might do quite well.

Basil has been used for centuries in Asian and European cuisines but now is known world wide.  Over time different types of basil have developed which give a particular cuisine its distinctive taste.  It is used in cooking and raw in salads and other dishes rather as you would scatter parsley on to a dish.

The commonly used sweet basil is  is a good source of vitamin A,  calcium, potassium and it has  smaller amounts of vitamin C plus other vitamins, minerals, protein and fiber.  Basil seeds are high in dietary fiber.   Basil contains flavonoids  and antioxidants

Basil is used for flavoring soups, stews,  meat, seafood, chicken, vegetables and fish dishes. Try it in stuffings and rices.   Basil is used with cheese, jellies, in vinegars and oils,  as a herbal infusion tea, and is added to drinks and liqueurs. and desserts. It makes salads special.  Chop it and sprinkle it on tomatoes with olive oil.  Basil is commonly used fresh in cooked recipes  added at the last moment, as cooking quickly destroys the flavor.  Even basil’s flowers are edible and can be candied or added to salads and other dishes

The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched quickly in boiling water.

It is prominently used in Italian cuisine.  In French cooking it is included in herbes de provence and bouquet garni. Genovese Basil is part of Italian pesto.  Try making your own combinations of flavors. The following herbs go well with basil.   Garlic, juniper, marjoram, mustard, oregano, paprika, parsley, pepper, rosemary, sage and  thyme.

In Taiwan, basil leaves are deep-fried and also steeped in cream or milk to add flavor to ice cream or chocolates.

The Vietnamese Basil is sometimes used with fresh fruit and in fruit jams and sauces It is popular when added to  strawberries or  raspberries or plums.

Cinnamon Basil is especially good with Middle Eastern and Asian style cooking

As happens, different growing conditions produce different flavors so that although you may have planted one species it may not taste the same as it does in another country.   Another very good reason for your own home herb garden is that more and more  commercial interests are taking over the herb supply market.  Is Italian pesto always made in Italy with Italian grown basil?   If the answer is no, then for purests you must be your own gardener and supply your own needs.

When soaked in water the seeds of several basil varieties become gelatinous and they  are used in Asian drinks and desserts  They are used for their medicinal properties in Ayurveda, the traditional medicinal system of India.

Tonic basil wine can be a great way to regain a flagging appetite or as a relaxant after a stressful day.  fYou need 2 handfuls of washed,  dried and minced basil leaves.  Place them into a bottle and pour on  a litre of red wine and add on a spoonful of honey. Leave it to macerate for 5-7 days shaking the bottle 4-5 times a day.  Filter the wine and put it into a bottle with a good seal.  As an appetite stimulant it should be drunk 30 minutes before a meal. The dose for adults is 100ml 3 times a day, and a spoonful of the tonic 2-3 times a day for children.  Sounds great doesn’t it!

Basil herbal infusion tea is made by pouring boiling water onto about six washed basil leaves. Leave it to steep for about 5 minutes and remove the leaves.  You can drink this herbal tea with a little lemon or natural sweetner. Basil tea has a  relaxing effect.  Just the thing after a stressful day.  Some people find it seems to act as a mild diuretic.

Medicinal*
Over the centuries basil has been used for a number of different ailments.

O. americanum has been used in Brazil for kidney problems and rheumatism.

In Sudan and India it is used for skin parasites.

The leaves and roots of O. kilimandscharicum have been used to treat colds and stomach complaints in Africa .

It has been used also for earache, anorexia, menstrual irregularities, malaria, fevers and fungal infections, acne and headaches and as an analgesic.  Several basil species have antimicrobial/antibacterial and anti-inflammatory  properties.

Animal studies have suggested that basil can have an impact on sugar levels and help insulin release in diabetics.

Basil leaf tea is recommended in nervous system fatigue, insomnia and painful menstruation. This tea also acts on minor intestinal  problems and has an effect on urinary infections.   It  can be sweetened with bee honey.

To avoid the unpleasant effects of insect stings rub the wounded spot with fresh leaves or apply a compress.

In case of insect stings, wounds, eczema.  Dab it onto the sting or put it on a pad and apply the pad and leave it for some time.

Why not plant a couple of different varieties of basil plants in your  home herb garden and   find out  how using a different varieties can enhance your dishes.

Good herbs gardening!

* Disclaimer: Information on Home Herb Garden about various medicinal uses of herbs is provided for your enlightenment, entertainment and education only.  Please do not use these herbs without expert advice from properly qualified personnel.   See my full disclaimer for more information.

To put it bluntly, the only way you will know if you are using marjoram or oregano is if you grow the two herbs in your home herb garden.   They are often confused in nurseries and in retail establishments. So if you buy a starter plant you need to recognize its smell or buy from a nursery that sells both plants.

The reason for the  confusion is carvacrol, a creosote-scented phenol which exists in many of the oregano plants, in marjoram and also in plants from other families leading them to be named oreganos in error.  This is one time we need to use the Latin names to avoid confusion.

Description
Marjoram is  known as Sweet marjoram and contains a chemical called sabinene hydrate giving it its sweet taste.  The plant’s Latin name is Origanum majorana.   Oregano also known as Wild marjoram is known as Origanum vulgare. Both these plants come from the mint family (Lamiaceae) and both  originate from Europe and Eurasia.   O. vulgare is found in  mountainous regions growing in small clumps but given advantageous conditions it grows bigger.

So, marjoram is  O.majorana and oregano is  O.vulgare.

Other plants which contain carvacrol are known as Mexican oregano (Lippia graveolens), Jamaican oregano (Lippia micromera), Cuban oregano (Plectranthus amboinicus), and another Mexican oregano (Poliomintha bustamanta).

To confuse the situation further, there are many hybrid oreganos.   Origanum xmajoricum, is  a hybrid of  O.vulgare and O.majorana.  Oregano plants in the mint family that do not contain carvacrol  are not used for cooking.

Why this long explanation?  If you have been getting different results from using marjoram or oregano it could be because you were using different herbs, wrongly labelled.  The only way you can correct that situation is to grow the herbs yourself.

The two herbs do differ in taste.   Marjoram (O.majorana) is milder, and has a sweet fragrance with a slight aftertaste perhaps of mint.  It does not overpower and therefore used in herbs mixes such as  bouquet garni , Herbes de Provence and fines herbes.  It is an essential ingredient of Ratatouille, a French dish from the Cote D’Azur and in other dishes belonging to Provençal cuisine.
The taste and smell of oregano (O.vulgare) is stronger, more pungent than marjoram (O.majorana) in taste. It is peppery with a bite and has a lemon thyme after note. However in Europe where it has the right climate, it is described as being  aromatic, warm and slightly bitter to taste and is so strong that it almost numbs the tongue.   Oregano does not produce the same flavor when grown in climates colder than its original habitat.

Culinary
There is a big overlap in the ways the two herbs are used.  Oregano is essential for  pizza, but marjoram can also be used.  Both herbs are used in mushroom dishes, with meats, poultry, cheese and fish dishes.  They are both used in stews and soups, in bean dishes,  egg dishes and with vegetables.   Marjoram (O.majorana) is used in stuffing for chicken and turkey roasts, in homemade sausages and meats that are to be cured or smoked – dishes common in northern Europe.  There is a saying about this gentler herb,  “when in doubt, use marjoram”.  Both are used in salads and in vinegars. Oregano  (O.vulgare) is used in spreads and dips, pasta sauces and with other strong tasting food like capers, olives  and anchovies.

So it would appear that unless you are making a traditional dish like ratatouille the choice of herb is up to you.

If you are using fresh herbs, it is a good tip to add them at the end of the cooking so that they retain their flavor. Dried herbs need to be  added early on.   Sprinkle fresh chopped herbs on cooked vegetables.    Marjoram (O.majorana) goes well with barbecues and grilled meats.  It can be added to the oil or rubbed into the meat prior to cooking to add flavor.

If you are buying herbs from the supermarket, make sure the leaves are fresh and crisp.  They can be put into a plastic bag and kept in the refrigerator for about three days. The leaves of both marjoram and oregano can be frozen or dried. Keep dried marjoram or oregano in a cool, dark placed in an air-tight container for up to 6 months.

Growing
Marjoram has oval gray green leaves on square green stems. Oregano’s leaves are dark green, a little bigger and have reddish stems. Marjoram has small clusters of pink and white very fragrant flowers which perfume the air when lightly touched.  Another name for marjoram is knotted marjoram referring to the way its flowers display.  Oregano has mauve-white to reddish-purple flowers.

Both  marjoram and oregano take around 14 days to germinate from seed, Sow seed indoors  about 0.6cm (¼ inch) deep.   Thin out the less successful seedlings and plant out of doors after the last frost. . They can also be grown from root division, cuttings or layering.   One plant of each is probably enough for the average household.

Oregano comes from harsh mountainous regions is a tougher plant than marjoram.  It withstands dryness better than marjoram and may need less watering.    Both are small aromatic shrubs that grow to approximately 60cm  (2 feet).

Both herbs will tolerate full sun or a light shade.  A well drained soil is very important. Water regularly until the plants are established and then allow the soil to dry between watering.  Moist roots will affect the strength of the flavor.

In a hot area, you may need to mulch the plants to protect the roots.  Pinch  back to induce a good bushy appearance.  This will also improve the flavor.

The leaves can be harvesting after about two months, and the plants benefit from the pruning and the flavor is best before the plants flower. The leaves can be dried and stored or chopped and put into ice cube trays, topped up with water and frozen.  When you remove them, pack into plastic bags and don’t forget to label them with name and date.

Both herbs  grows easily as an annual in containers.  Put them in a sunny window. According to the amount of sunshine the plants receive, they may need the addition of grow lights.

The herbs are well habituated to European and Eurasian growing conditions, in America they are recommended in hardiness areas of 6b to 11 although some gardeners grow them in zone 5.

Medicinal
It appears that both these herbs have been used for similar problems.

A USDA analysis showed that these two culinary herbs have the highest amount of antioxidants, and more when they’re fresh than when they’re dried.

Recent test studies tube indicate that the essential oils of oregano are effective in inhibiting growth of the methicillin-resistant staphylococcus aureus (MRSA).

The flowering leaves and tops of Marjoram are steam distilled to produce an essential oil that recognized by many as being  the finest and most fragrant essential oil among all herbs.
It is widely used in aromatherapy massages  to provide relief for muscular aches.
Marjoram has been used for problems of the respiratory system for asthma and as a    decongestant of bronchial passages and sinuses and as an expectorant.

Marjoram is thought to be more relaxing than oregano, and it is used to soothe the nerves, reduce tension and mitigate stresses.  It has sedative qualities which  relieve insomnia  and  tension headaches.

Marjoram leaf promotes healthy digestion and treats simple gastrointestinal disorders, such as  appetite loss, indigestion, nausea and flatulence.

It has an effect on the circulatory system.   Tests indicated that it prevents cholesterol buildup, improves blood circulation and may reduce high blood pressure.

The caffeic acid in the marjoram leaf have analgesic and anti-inflammatory effects.  For centuries it has  been used  to alleviate aches and pains, stiff joints, toothache, rheumatism, menstrual pains, and minor injuries.

The leaf also has a detox effect through its diuretic and diaphoretic properties.

Marjoram leaf is considered to have  antiseptic, anti fungal and antibacterial properties which make it useful in the healing process.  It  heal wounds and prevents scarring.

Marjoram can be used as a herbal infusion tea by pouring boiling water over the leaves and leaving the brew for several minutes before drinking.

It appears that oregano has the same medical benefits as marjoram

History
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans. Legend has it  that  Aphrodite created the herb as a symbol of happiness.  This gave rise to a bridal tradition in Greece and Rome where newly wed couples were adorned crowned with  garlands of marjoram to ensure a happy marriage.

A city in Sicily is named Marjoram after the herb which grows wild  in the area.    Sicilians  held the belief that marjoram had the power to banish sorrow. In the Isle of Crete, marjoram represented a symbol of honor and was worn by its leaders.

Marjoram has associations with the Hindu religion.

Hippocrates, the father of medicine, used oregano as an antiseptic as well as a cure for stomach and respiratory ailments.

In the Middle Ages with no refrigeration,  marjoram was used  to preserve and disinfect meat.

There are mentions in the Bible of a herb called hyssop and some debate as to whether this herb was in fact marjoram.  However hyssop is a different herb.

We know that marjoram flourished in England because Shakespeare refers to it in a sonnet.
“The lily I condemned for thy hand,
And buds of marjoram had stol’n thy hair . . .”

The herb was used on tombs in Greece to give peace to departed spirits.

Aristotle recommended it as an antidote for poisoning, claiming that tortoises swallowing a snake would immediately eat wild marjoram as an antidote to prevent death.

Apparently the botanical name,  origanum derives from the Greek oros and ganos, meaning “joy of the mountain”.  In Greece it grows wild on the hillsides

Legend had it that if you anointed yourself with marjoram before sleeping, you would dream of your future spouse.

Za’atar is a herb mix common in the middle east which contains salt, sesame seeds and sumac and also oregano.  In Lebanon, children are encouraged to eat a za’atar sandwich for breakfast before an exam as it is believed that  this particular spice mixture makes the mind alert and the body strong. Palestinians have a similar tradition.
Maimonides (Rambam), a medieval rabbi and physician who lived in North Africa and Egypt, prescribed za’atar for its health advancing properties.

Other Uses
Both herbs are used as a herbal tea infusion.

Marjoram is placed  on pillows to induce sleep.  It is placed in moth bags to deter moths, in potpourris for it fragrance and on hair and skin for its perfume

Because of the mildly antiseptic properties of marjoram, some herbalists recommend adding it to herb bath mixtures to relieve tension and muscle aches.  A stimulating herbal bath mixture might contain mint, bay, basil, and marjoram.

These herbs have many benefits for your health, not the least being the natural antioxidants they provide in your diet and contribute to your wellness.  One of each in your home herb garden would be a good idea, wouldn’t it?

Good herbs gardening!

* Disclaimer: Information on Home Herb Garden about various medicinal uses of herbs is provided for your enlightenment, entertainment and education only.  Please do not use these herbs without expert advice from properly qualified personnel.   See my full disclaimer for more information.

Anyone who grows parsley from seed will tell you that getting the seeds  to germinate is a gardening challenge of note and can take anything from 3 to 6 weeks.  The difficulty in germinating parsley seeds gave rise to the mid 17th century legend  which says that parsley seeds have to travel 9 times to the devil and back before they will germinate!.  There was a superstition that parsley belongs to the devil.  The seeds that do not germinate belong to the devil.   As with many herbs which have been cultivated for centuries, there are a number of fascinating old myths and legends about parsley.

The problem arises because the seed coats contain furanocoumarins which are a kind of germination inhibitor.  These compounds inhibit the germination of other seeds, so that parsley can establish its own space. However, parsley itself may be affected by the furanocoumarins.  Many gardeners shorten the germination time by pouring boiling water over the seeds and leaving them overnight before planting them.  Others say that germination can be hastened by freezing the seeds for a period. The idea is that when they come out of the freezer they think that winter is over and will become active.

There are various choices for planting the seeds.  A few brave souls  plant  seeds straight into the garden.  However the preferred way is to plant the seeds in pots either under glass in autumn, or indoors on a sunny windowsill.  Place multiple seeds  into pots filled with a potting mix and cover them with  only about 1/4 inch (6mm) of soil.   If you haven’t subjected the seeds to boiling water, you can do it when they are in the pot.  Keep the soil moist but not wet and er… then do your favorite seed germination dance!!

Once you have your seedlings, you need to know that parsley is fussy about being moved.   Thin out the unwanted seedlings leaving one good one in the pot  to grow.   You can carefully move your baby plant to a bigger pot and then eventually to your garden.  The tap route needs to be handled very gently.  If you planted your seeds in the garden, also thin them out.

Things get a lot easier after this.   The parsley plant will cover a space of around  to about In  one square foot (30cm sq).  It will grow up to  6-12 inches/15-30 cm tall.

The plant likes a good soil and can get thirsty so it needs to be watered regularly. If you intend to keep it for a second year, you may need to add some  winter mulching to protect the plant from hard frost.  It will die back and then grow again in the following season.

Parsley is a biennial.  It only flowers in the second year and makes a better culinary herb in its first year.  So many chefs treat is as an annual.

Plants do react to their environment and some gardeners will take a pot of parsley into the house or into a greenhouse  when the days get colder so that they can lengthen the growing period.   This can happens naturally in warm areas.

There are three types of parsley.   The curly leafed variety which makes a popular attractive garnish. The Italian flat leafed parsley tends to be more straggly and floppy.   The tastes of the two leaf parsleys are different so a keen chef may use both.

A  third type which is grown for its tap root is used in Europe as a vegetable and is gradually spreading to other countries. It looks rather similar to a parsnip but the taste is quite different.  It is used in soups and stews and for medicinal purposes.

Parsley is a herb that should be on everyone’s menu because it is jam packed with goodness!  It contains minerals including iron, calcium, magnesium, phosphorus, potassium, sodium and sulfur.  There are vitamins in useful amounts.  These include Vitamin A, Vitamin B including  Thiamine,  Nicotine  acid,  Riboflavin and biotin are also present and Vitamin C.  It is full of antioxidants. It also contains chlorophyll.   With all that, it seems a crime that many people merely use parsley to decorate their food!

Parsley may be cut from the stalks any time after the leaves become well-formed. Cut the outside leaves and stems and allow the inner leaves to grow.

When your crop is producing more than you can use, you can dry the herb.   Tie the stalks together and preserve both the color and the flavor by dipping it into boiling water then iced water. Hang it in a dry place until you can crumble the leaves. If you are in a dusty environment, cover the herbs with a paper bag.  Stored in an airtight container.

A second method is to chop your fresh parsley and then put it into ice cubes trays.  Top up with water and freeze.  The ice cubes can be placed in plastic bags and labeled with name and date.

Parsley grown indoors
There are a few pointers to succeeding in growing parsley indoors. The first is that you need a deep pot to accommodate the tap root.  Choose a south facing window if you are in the northern hemisphere.  Make sure there are no drafts.   The plant will need 4 to 6 hours of sunshine or you may need to use a grow lamp.  Plants indoors need a little more love than those grown outside.  Watch the heat and the watering.  If it is very dry, misting your parsley will be good for it. The pot needs to drain well, so you might put some stones in the bottom before your potting mix.  Also stand the pot in a tray so that when you do water, the excess can easily be drained away.  Turn your pots regularly so that all sides of the plant get sunshine.

In the kitchen.
The curly leaf variety of parsley is used often as a garnish.  It stays firm and will enhance any dish.  Both curly and flat leaf parsley can be used in almost any savory dish you are preparing – stews, stuffing, vegetable dishes, potatoes, sauces, eggs, dips, biscuits, omelets, rice, pasta dishes, meat, fish, shellfish, and poultry. It can be eaten raw in salads, mixed with soft cheeses or butter.   It helps to bring out the flavor of other herbs and is therefore always included in a bouquet garni.

Parsley can be added during the cooking process and again just before serving for a stronger  flavor.  In Scotland my aunt used to always serve soup with a side bowl of chopped parsley.  Added at the table, it had lost none of its flavor.

Parsley is part of the very large carrot family of plants.  A few of the other members of the same family are dill,  chervil,  angelica,  celery,  caraway, coriander,  fennel,  parsnip,   anise, lovage and fool’s parsley, the highly toxic  poison hemlock

Companion Plants
Almost every widely cultivated plant of this group is a “companion plant”.   This means that when it grows near other plants it benefits them in some way. Parsley flowers attract wasps and predatory flies which  drink the nectar and  then they prey on insect pests on nearby plants.

Medicinal
For medicinal use Italian parsley and the parsley root are used.    Chinese and German herbologists recommend parsley tea to help control high blood pressure.   Cherokees used it as a tonic to strengthen the bladder.

Magnesium  stimulates  muscle activity and muscle relaxation.   Iron is important for the formation of  healthy red blood cells.

Used as a herbal infusion tea, parsley benefits the kidneys and will detox the body, act as a diuretic and selectively eliminate water and sodium whilst reabsorbing potassium.

Parsley contains histidine (an amino acid) which has been shown in animal research to inhibit  tumor growth because it can neutralize certain types of carcinogens in the body.

It has been used as an emmenagogue. This means that it will stimulate the blood flow in the pelvic area and the uterus.  It can stimulate menstruation when it is absent and has been used to terminate pregnancy together with other herbs.  Therefore pregnant women should not use it in medicinal strengths.

Other Uses
Parsley is used as an antiseptic dressing for wounds.
When crushed and rubbed on the skin, parsley can reduce itching in mosquito bites.
Due to its high chlorophyll content parsley  is frequently used as a breath freshener especially after eating raw garlic and onions.
It is beneficial for  rheumatoid arthritis and lessens inflammation.
It can be used to get rid of head lice.
Burned twigs of parsley will act as a room freshener
Parsley tea improves digestion and flatulence.
With other herbs it becomes a moth repellent.
The tea can improve the skin.
Blended with rosemary and lovage it can be used as a hair rinse to stimulate hair growth.

History
The name parsley is a corruption of two Latin words petros (rock)  and selinon (celery).  It was apparently named because the plant was frequently found growing in the middle of rocks.

The ancient  Greeks had a couple of blood thirsty stories about parsley. One is that the king’s son Opheltes was killed by a dragon and buried.  One of the men who buried him felt the omens were bad for him and his companions and began to call the dead child  Archemorus which meant “Forerunner of Death”.   Some time later the Nemean games were started to honor Archemorus and wreaths made from parsley were used to crown the victors. These games apparently were an extension of  games played at funerals where tombs were decorated with parsley and so somehow the poor parsley herb became  associated with death.

Greek mythology can be a complicated  web of intrigue which beats any soap opera  we have today.  An even more gruesome story suggests that Archmous was actually  consumed by snakes and as his blood ran, the parsley plant sprouted from the blood.

With all this talk of death, Greeks  considered it unwise to bring parsley into the house let alone eat it,  although it was apparently fed to the horses.

The Romans used parsley for a garnish and as a flavoring. They would place parsley on their tables and hang it around their necks to ward off unpleasant odors.

There are many different stories about parsley arising from different cultures.   English history abounds in myths and legends.

Medieval Europeans believed that you could kill someone by plucking a sprig and invoking that person’s name at the same time.

It is thought that parsley arrived in  America in the 17th century.  Today is widely grown and used.

And so briefly, that is the story of parsley.  Nature has been generous in giving us this nutrient packed herb.   Our diet will benefit from it and it can be added to so many of our foods.    Fresh parsley?  A must for your home herb garden.

Good herbs gardening!

* Disclaimer: Information on Home Herb Garden about various medicinal uses of herbs is provided for your enlightenment, entertainment and education only.  Please do not use these herbs without expert advice from properly qualified personnel.   See my full disclaimer for more information.

Herb garden plants are diverse. They can be annuals, perennials, or biennials as you see in other types of plants.

There are hundreds of different types of herbs, some used frequently and many not so well known.

Herbs are not difficult to grow but you should find out a little about the ones you are interested in growing so that you know how to take care of them. This article will get you started in understanding general different types of herb plants and what they are used for.

Chives Flowers

Some annuals like basil, cilantro, and summer savory will not survive a frost. They need to be planted from a seed or a small plant every year. Perennials like sage and winter savory can survive colder temperatures and will return year after year. Biennial herbs are plants that form leaves in their first growing season and flowers and seed in the second season, then die. Biennial herbs like parsley, angelica, or caraway should be sown in late spring directly into the garden.

Herbs are also grouped into the categories for which they are used. Culinary herbs are probably the most widely grown and used by herb gardeners. Different national cuisines rely often on herbs to gain their own particular flavors. Herbs with strong flavors, herbs like chives, thyme, basil, sage, savory, and marjoram are generally used in small quantities to add flavor to different types of food. Parsley is an extremely popular herb that is used both in food and also as a garnish.

Aromatic herbs have pleasant smelling flowers or foliage. Oils from aromatic herbs such as loyage, mint, and rosemary can be used to make different types of perfumes, toilet water, and can be added to candles and soaps for instance. Parts of aromatic herb plants used intact can also be used in the home to scent linens or clothing. They can also be dried and made into potpourri which will enable them to be able to retain their aroma for a long period of time. Lavender and lemon verbena are great herbs to use for potpourri.

Some herbs are used for medicinal purposes. For centuries herbs were the people’s pharmacy both to cure illness and to promote health. Present medical knowledge recognizes that certain herbs are beneficial to one’s health. However, herbs used for medicinal purposes should be used carefully. Some herbs are harmless but others can be dangerous if eaten.

Some herbs are grown simply for their beauty. They may also have practical uses but this is not what is valued. Ornamental herbs have brightly colored flowers and foliage. Many have whitish or various light colored flowers like valerian which has crimson blossoms and borage and chicory which grow gorgeous blue flowers.

Herbs are also useful in other ways. For example, mint may be used for pest control.

While herbs can be categorized into different categories by what they are valued for, many herbs have multiple purposes. Whatever the reason you have an interest in herbs, by understanding herb garden plants you are able to pick the herbs that will be most useful to you.

Good herbs gardening!