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!

Herbs stories reflect the thinking of ancient times, people’s beliefs and superstitions, and how they linked with their history.   Herbs were used for different reasons and over time many of them became reliable ways to treat illness or promote health.   The  subject that one does not read much about is the nutritional value of herbs.  That is something that we have been able to analyse and understand in modern times.  The following stories about parsley are both fact and legend.  They are our history. Enjoy!
Germinating parlsey seeds is a hit or miss affair as any gardener will tell you.  In the mid 17th century there was a belief that when you planted parsley seeds  they would have to travel to the devil nine times before they would germinate. The seeds that did not germinate belonged to the devil.  Now that is an interesting way of saying that  germinating parsley seeds is a real gardening challenge!

Several  herbs were connected with death.  Parlsey was no exception. The ancient Greeks believed that parsley was sacred.  It was used for decorating  the tombs of the deceased  but  this was only one way it became  associated with death.

Ancient Greek mythology tells the story of Opheltes, the child of the Nemean king who was left in the charge of his nurse.  One day whilst they were out in the field, the nurse was asked the way to a water supply by some travelling warriors known as the Seven.  She left the child to direct the travellers and he was killed by a dragon. The travellers then buried the body and the name of the child was changed to Archemorus which meant Forerunner of Death. The Nemean games were started in his memory and were held every third year.  It was common in those days to hold games at funerals.   Winners were often crowned with wreaths of parsley.   There are other legends around Archemorus.  One is that he was slain by snakes and the parsley sprouted from his spilled blood.

Another myth is that the Greeks  dedicated the parsley plant to Persephone the Greek goddess of spring and, paradoxically,  the underworld.

With all these stories going on it is not surprising that the Greeks never ate parsley but they did feed it to their war horses.

‘To be in need of parsley’  is an ancient way of saying that  a person was so sick they were not expected to recover.

Another Greek saying was “Oh! we are only at the Parsley and Rue” arose from the fact that Greek gardens often had borders of parsley and rue. The meaning of the saying was that a project had not reached completion.

The Romans had different ideas about parsley.  Wreaths of parsley were used at weddings to protect against evil spirits.   The Romans also believed that parsley protected them from intoxification. They used it at meals as a breath freshener.

Charlemagne was a herb enthusiast. He is partly responsible for parsley becoming more popular in the kitchen.   One of his favorite foods was cheese flavored with parsley seeds.

One of  the greatest European botanist of his time was a man called Joseph Pitton de Tournefort who lived in the 17th and 18th centuries. He somehow got a crazy idea that  parsley contained an acrid and corrosive salt.  He believed  that when parsley became wet and was left in contact with a glass,  the glass became extremely fragile and  broke easily.  It would be interesting to know how he arrived at that conclusion!

Philip Miller was chief gardener at the Chelsea Physic Garden in England and contemporary of Tournefort.  His claim to fame lay in the fact that he built the Chelsea Garden to a standard the it apparently outranked  all the gardens of Europe for its amazing variety of plants of different spcies and from different parts of the world.  Referring to parsley, Miller said  that not only could it could prove fatal to small birds, but in humans it could damage eyesight  and aggrevate or even cause epilepsy.  There must be an interesting story behind that observation.

On the other hand, Pliny (23 – 79 AD) said that  parsley was a cure for ailing fish.  (Depends what ails them I would say!)

Fact. During the Hebrew celebration of the Passover a vegetable is   dipped into salt water and eaten.  It is a reminder of new life, of spring, and the salt is a reminder of the slavery that Jews in history underwent.   Parsley is one of the plants used for this ceremony.

Fact.  Parsley used to be  used by the Romans as a breath freshener especially after eating raw garlic and onions.  As there was no dentistry up until fairly recently, historically speaking, bad teeth must have been common.   Parsley must have been much appreciated for this quality.

I love this story.   Parsley  was once planted by farmers as a crop for sheep in the belief that it would keep them healthy.  The story goes that the local rabbit and hare populations thought this was a great idea and made heavy inroads into the crop.  Farmers had to fence their fields.  Realising this, gardeners decided to plant carnations in their parsley crops as an alternative.  The leporidae population (fancy name for hares and rabbits) merely trampled the carnations to get to the parsley.

We enjoy many herbs from the mint family.  However there is one plant that is literally death. It is called Poison Hemlock  or Fool’s parsley because it strongly resembles the flat leaf parsley. or. Apparently in the Middle Ages people preferred to grow curly leaf parsley so that they knew exactly what they were eating.    If you are up to date with your ancient Greek history you will remember that Socrates, the Greek philosopher,  was poisoned with a heavy dose of hemlock for upsetting local Important People!

England is always a good source of myths and legends and old wives tales.

If you cut  parsley  you  will be crossed in love so if you dont want to be crossed in love, do not cut parsley.  Apparently dreaming about parsley was another significantly bad idea which lead to more problems in your love life.

‘Welsh parsley is a good physic’.    ‘Welsh parsley’ was polite speak for  the gallows rope.

Peasants in Hampshire, England would not give away any parsley because it would bring them bad luck.  I am not sure what happened in other parts of England!

Parsley grows better if you are pregnant when sowing it.   Sorry guys! Parsley grows better if the woman of the house “wears the pants”  Again, sorry guys!!

Again from Suffolk in the south of  England.  Sew parsley on Good Friday and it will come up double.   (I wonder what happens to the devil that has to be visited nine times?)

(The English again) Where parsley’s grown in the garden, there’ll be a death before the year’s out.

In Devonshire, England,  transplanting parsley apparently offended the guardian of parsley beds, and the transgressor would be punished within the year.

Since the Tudor era parsley was thought to be a remedy for baldness so when you have tried everything else try parsley.  (Do you drink parsley  infusion tea or rub it on?)

Parsley was once thought to be effective against poisons. One of our sources suggested that parsley’s ability to counteract the strong smell of garlic as a possible source for this belief and usage.

Apparently it can be used to get rid of head lice. Simply infuse the parsley in hot water and allow to cool. Apply to the head after usual shampooing and wrap your head in a towel for 30 minutes and allow to dry naturally.   (First get head lice……Let me know how it goes.)

Good herbs gardening!

The well known rosemary bush which we see in many gardens is valued for its medicinal and culinary uses among other things.  It has a long and fascinating history of facts, beliefs, legends and stories.  Those stories are part of our history. Here are some of them.  Enjoy!

Rosemary is for remembrance.  From ancient times, rosemary was was associated with death  and was thought to assist with the entrance of the deceased into the land of the dead.  Often a sprig of rosemary would be placed in the hands of the deceased at a funeral or thrown into the grave.  This tradition of rosemary as a funeral flower signifying remembrance  was used in England until the 19th century.   However, from a practical perspective,  rosemary might also have been one of a number of aromatic herbs used at funerals to diminish the stench from the dead body.

Both Shakespeare and Thomas More wrote about the herb referring to its association with remembrance and therefore friendship, and as a plant to be used at funerals as a remembrance of the dead.

Carrying on with the remembrance theme,  rosemary had many associations with weddings and love. Several centuries ago both bride and groom would carry rosemary to the wedding ceremony.  It would be woven into the bride’s bouquet or head-wreath.  The plant was there as a reminder to the groom and bride of their vows and as a symbol of loyalty, love and happiness.   The guests too would wear a sprig of rosemary.   From this idea rosemary became a love charm.  Newly married couples would plant a rosemary branch on their wedding day.  If the plant prospered it was a good omen for the marriage.

Rosemary was associated with falling in love.  If one person tapped another with a rosemary sprig which contained an open flower, the couple would fall in love.   If a person was confused as to a choice of suitor they could plant several different plants in pots and name each one for a potential lover.  The plant that grew fastest and strongest signified who would become that person’s lover.

About a thousand years ago in England the custom was to stuff  rosemary inside a  doll called a poppet.  The poppet became a surrogate for the person and whatever intentions were transferred to the poppet would be effective on the person it represented.   It was used to attract a lover, to attract healthy vibrations and also to cure illness.

Rosemary has long been associated with the Virgin Mary.  It is said that the plant had white flowers until one day, on her flight to Eqypt she placed her cloak on a rosemary bush and the flowers turned blue. The name rosemary was supposed to have associations with the name of Mary.  However this is not true.  Rosemary grows in dry rocky areas of the Mediterranean and the sailors name it ros and marinus which translated into dew of the sea.

Another explanation of the name comes from the legend  It was thought that the rosy “dew” was the blood and semen of Poseidon /Neptune who was apparently castrated, his  parts being thrown into the sea impregnating the waves and from which Aphrodite emerged.  Alternatively, the testicles of Uranus who as castrated by his son were thrown into the sea and Aphrodite arose out of the sea from the testicles. Aphrodite became the the mythical goddess of love, beauty and raw sexuality.    When she emerged from the sea, the local nymphs or naiads covered her body with the myrtle plant however pictures portray rosemary being used as well.  The associations with the castration led to the belief that rosemary is also a  symbol of virility and fertility making it even more appropriate at a wedding ceremony.

One ancient story is that the balm that was used for the corpse of Jesus has miraculous healing powers for whoever drank it.    The “hero” of Miguel de Cervantes’ book, Don Quixote de la Mancha, told his sidekick, Sancho Panza, that he had found the recipe.   The ingredients were oil, wine, salt and rosemary.  The mad knight made the concoction and while boiling the ingredients intones the Our Father 80 times plus the Hail Mary and the Creed.  On drinking the potion both men became very ill but recovered.
As so often in folklore, witches come into the picture.  Placed outside a home, rosemary would discourage witches and placed under a pillow, warded off evil spirits and allowed the sleeper a peaceful night’s sleep without the horrors of nightmares.  Apparently for this to work, the person must not be a “sinner”.  This tradition became common in Spain.

In the 14th century people’s  belief in the powers of rosemary to ward of bad things was so great that they placed on the door of a house, to prevent them from  catching the black plague

The legend later was extended to the belief that in households where rosemary grew well, the woman obvious ruled the household.  Men in the 16th century used to remove rosemary bushes thus indicating that their wives were not dominating the roost!

I suppose the wedding associations of loyalty were extended to honesty.  In the 14th century, rosemary could be used to cure a thief from his evil ways by washing his feet in a basin of water and rosemary.

In England, garlands of rosemary were wound around Church pillars, sprigs were strewn on floors and branches were placed on altars.
Rosemary also has associations with ancient Jewish folklore.

Apparently Charlemagne, called the father of Europe, was a keen herb enthusiast and grew the rosemary herb in his royal gardens.

Rosemary  became a cologne  used by Napoleon Bonaparte

The association of rosemary with memory led to Greek scholars wearing head garlands of the plant to assist them in their studies and in examinations. .

These are just some of the stories surrounding the rosemary plant which has been used by people for thousands of years.  Today we still regard it as a basic herb for flavoring food, use it in potpourris and, well, it might help us to remember things too.

It is a simple and easy plant to grow and has many uses medicinally and in the kitchen.    Definitely a plant worth growing in your home herb garden.

Good herbs gardening!

Herbs plants in olden days often provided the only medicines available to mankind and animals. The incredible story here is that planet Earth not only provided us with food but created plants that could actually cure whatever ails us. Although many drugs today are man-made, often the essential knowledge comes from understanding essential properties of plants.

Can you imagine for a moment that you are living perhaps 500 or a thousand or even three thousand years ago? You get sick and there are no doctors, no hospitals, no pharmacies down the road. What would YOU do?

Well you would send someone out into the countryside to pick a certain medicinal herbs plant. And then you probably brew an infusion tea and drink it.  And you started to get well again.

Over time people discovered which plants worked and over hundreds of years the wisdom of herb healing grew until it became  a truly remarkable fund of knowledge.  Eventually  a few hundred years ago people began to develop their own home herb gardens.  Herbs on tap so to speak.

Herbs served mankind in other ways to.  Living hundreds of years ago could be scary. I mean all those dragons and devils and serpents and scorpions and other things that go bump in the night. So the right herbs plant did a second duty by protecting you from these evils.

Herbs plants have been part of the history of the human race for many centuries. The stories that have come down through history, some fact and many legend, are part of our understanding of ourselves and of our past.  Herbs plants were the first global pharmacy and for 80% of the world’s population they might still be the only pharmacy they can afford.

Herbs stories reflect the thinking of ancient times, people’s beliefs and superstitions, and how they linked with their history.   Herbs were used for different reasons and over time many of them became reliable ways to treat illness or promote health.   The  subject that one does not read much about is the nutritional value of herbs.  That is something that we have been able to analyze and understand in recent times.  Many herbs are full of vitamins and minerals we require daily.

Herbs have made an invaluable contribution to the welfare of the human race in other ways  as well.  Lemon grass and burdock have fascinating stories attached to them.

This section relates some of the stories of these magnificent plants.  Their stories have everything.  Some are amazing, some scary, some inspirational and some funny.

I hope you enjoy them!

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!

Basil is reputed to have been cultivated Iran and India and Asian countries  for more than 5000 years.  It is one of the most commonly used herbs worldwide and over the centuries more than 60 different basils have evolved.

Legend has it that Alexander the Great brought it to Greece in the third century BCE (BC)

It is mentioned in a very famous book  by Dioscorides called De Materia Medica (Latin for Regarding Medical Matters). Written in the first century BCE, this is the earliest modern pharmacopeia and one of the most influential books about herbs that has ever been written.

Religious significance
Holy Basil, is used to prepare holy water in the  Greek Orthodox Church.    The Bulgarian Orthodox Church, Serbian Orthodox Church, Macedonian Orthodox Church and Romanian Orthodox Church use basil to prepare holy water and pots of basil are often placed below church altars.

It was used an  an embalming and preserving herb, proof of which is that it has been  found in mummies of ancient Egypt.

Basil was also a symbol of mourning in Greece

The basil plant is  known as tulsi in India and has been  deeply connected to the  Hindu  religion  for  centuries.  The name tulsi originates from a story about the goddess Tulasi and is said to have grown from her ashes.   Another version says that the girl was called  Vrinda. she   threw herself onto her husband’s funeral pyre and was burned to death.  The Hindu gods rewarded her act of devoted love by creating from her burnt hair  a sweet smelling plant called tulsi or basil.
A widely accepted version of the story relates how Tulasi was tricked into betraying her husband when she was seduced by the god Vishnu who pretended to be her husband. Devastated, the tormented woman killed herself.  The god  Vishnu was  impressed and declared that Tulasi  would be “worshiped by women for her faithfulness” and would prevent women from becoming widows.

Tulsi means “incomparable one” and is important in maintaining the health of the household.   For at least 3000 years, Hindu homes have been considered incomplete without tulsi plants.  In fact in many homes a shrine is built and here the tulsi plants are kept. The shrine is decorated with images of the gods .   Some families may group many plants which is called called a “tulsi-van” or “tulsivrindavan”.  For millions of Hindus this is the place for daily prayers.  Then at night a lamp is left burning beside it. The tulsi plant represents the  Hindu symbol for love, protection, purification and eternal life.   Tulsi is the way to get into heaven and thus Hindus are buried with a tulsi leaf placed on the chest.

There could be a practical aspect to having basil in the house.  Tulsi was used as a remedy for  malarial fever. It has qualities as a disinfectant, and also has properties  as a repellent for mosquitoes, flies and other  insects.    Allied to that belief, is the story about the Mumbai Victoria Gardens.  When they were being established the gardeners were plagued with mosquitoes and became sick.   The Hindu  managers, recommended planting  tulsi plants all around the property.   This seems to have removed the mosquitoes and the gardeners  recovered.

The basil plant is also associated with stories about Lord Krishna.  Tulsi was a princess who fell in love with Lord Krishna, much to the chagrin of his consort.  However It appears that Tulsi’s love for Lord Krishna was returned.   Every year, on a certain date in the month of Karttika on the lunar calendar, the ritual of Tulsi Vivaha takes plance.   Tulsi is ceremonially married to Lord Vishnu.  Celebrations of this marriage go on for  five days timed to end on the day of the full moon in October which is  the beginning of  the annual marriage season in India.
Yet another story says that Vishnu’s wife, Tulasi, took the form of basil when she came to earth and so believers are very careful not to damage tulsi plants and even ask for  forgiveness if they touch the plant unnecessarily.

Tulsi, being  sacred to the Gods Krishna and Vishnu is still found  growing around temples.
It is thought that areas where many tulsi plants grow, are ideal places in which to concentrate and worship.  Other writers have noted the basil plants mood changing effect.  It was also thought to be a soother of tempers.  In modern aromatherapy, basil is used to cheer the heart and mind. The  aroma is said to relieve sadness and depression.
Tulsi is an important herb used in Ayurveda medicine.  Medical records show that it has been used for thousands of years.

Facts and legends
As with other herbs basil is associated with a couple of pretty gruesome legends.

In Sicilian folklore, basil is associated with both love and death. There was a lady called Lisbetta who had a lover.   Her brothers slay the lover.   He then appears to Lisbetta in a dream to show her where he is buried.   Lisbetta (and this is X rated!) digs up the body and cuts off the head which she then puts in a pot and grows the basil plant on top.   She waters the pot every day with her tears.  When the brothers discover the pot they remove it and the poor damsel dies shortly thereafter from grief.  And would you know that a basil plant sprouted from her hair!

In ancient Rome, it is thought that the Greek name basilicum was confused with another word basilisk (or basilicus).   This was a mythical serpent or scorpion whose one glance would kill.
A couple of really practical basil old wives’ tales follow. Carry it in your pocket and it brings money to your business.. Basil planted on your property will keep goats away and also prevent you from becoming inebriated…

In the language of flowers, popular in Victorian days, Basil means both hatred common basil) and best wishes (sweet basil)

The Greek word for basil means royal or kingly. It was believed that only the king himself should harvest this herb, and only with the use of a golden sickle.

In Italy, basil is associated with sympathy and compassion which is supposed to arise between those who wear sprigs of it.

In Tudor times, small pots of this were given by farmers’ wives to visitors as parting gifts.

Jewish folklore believes that basil is a source of strength when fasting.

Greeks  believed that basil would open the gates of heaven to someone dying. However at one time in ancient Greece basil represented hatred

In Romania, an engagement is signified when a boy accepts a sprig of basil from a girl. In Moldavian  it is slightly different.   If a man accepts a sprig of basil from a woman, he will fall in love with her.

In Greece today, basil represents a symbol of fertility in certain religious rituals.

In Haiti, basil is thought to belong to the goddess Erzulie the voodoo goddess of love and is used in love spells . .

An old European legend  claimed  that basil was a symbol of Satan.

Ancient Greeks and Romans believed that in order to have a good crop of basil, it was important for the gardener to plant the seed while  ranting and swearing especially cursing  the ground in which you are  sowing the basil.   There is a French idiom semer le baslic (sowing basil)  which means to rant. Another version of this need to rant and rave explains that  basil could cause insanity.  On the other hand, ranting also provided protection from the mythical “scorpion”  which killed with a glance.

In African folklore basil is a protection against scorpions. But the connection with scorpions was a belief held in many countries.  A French physician, Hilarius,  wrote that scorpions would breed inside the brain if someone smelled basil too much.

In medieval times, it was believed that scorpions were created from  basil. If you wanted your very own scorpion, then you needed to place a few basil leaves under a flowerpot and wait.
When the pot was lifted some time later a scorpion would be found underneath.

Another story involves a guy called Mizaldus, who said that if you threw basil into a pile of horse manure, the pile would then breed “venomous beasts” such as snakes. However, yet another writer, Culpepper said that if you applied basil to the area bitten by said venomous beasts  “it speedily draws the poison to it”

An English botanist, Parkinson tells us that ‘being gently handled it gave a pleasant smell but being hardly wrung and bruised would breed scorpions’.

To the ancient Romans, it was a symbol of hatred, yet basil eventually became a token of love in Italy. In some regions of Italy, sweet basil is known as “kiss-me-Nicholas or bacia-nicola.” It is thought to attract husbands to wives, and a pot of basil on a windowsill is meant to signal to a lover. Young maidens would wear a sprig of basil in their hair to profess their availability.
Pliny thought it was an aphrodisiac; his contemporaries fed it to horses during the breeding season.

Pots of the basil herb are often seen in sidewalk restaurants in France – there  to act as an insect repellent and deter flies and mosquitoes.

Today, as well as being used as a culinary herb, basil is also used  in perfumery, incense, and herbal holistic remedies.

These are only some of the many tales about basil. Which is not really surprising when you remember that it has been part of various human cultures for thousands and thousands of years.

Forget the scorpions. Today the basil plant  is used largely for culinary purposes and also as a medicinal herb. It is an important herb for many dishes and therefore deserves a place in   your home herb garden.

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.