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Your favorite herbs

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Your favorite herbs

Herbs – Most people can instantly name their favorite wild animal: a giant tiger, a sleek python, a cuddly panda or a playful otter. The reason they state the affinity for the beings are many: a quality that the animal seems to imbibe, the habitat they live in or just the marvel of their physical attributes. After all who wouldn’t want to swim like a dolphin, soar like a condor or live in the rainforest canopy? But if you ask most people what their favorite herb is, the answers are slow to come, or something sarcastic about the one that is smokable. The answer comes slowly to me, too, not because I don’t know, but because I just can’t choose. The herbs in my garden bring me year-round beauty, joy and wonder.

Spring: In the herb garden, the lemon balm is the first to poke its leaves out from under the straw. Dark green and vibrant, it beckoned me to pick a leaf and sniff it. It whispered of bees and new batches of tea. Then came the Baikal skullcap, next the oregano and, finally, new bluish-green leaves at the base of the lavender emerged. Oh, and somewhere in there came the spearmint creeping into areas it shouldn’t. Clary Sage, too, begins popping up all over in sometimes very unusual places, not limiting itself to any garden at all. The patch of calendula, once again reseeded itself so well the young plants, practically form a mat. Once again, the growing season is on and these plants seem to thrive in Flagstaff’s unique growing environment.

Summer: Summer is the time for fresh herbs; calendula petals for salads, spearmint leaves for mojitos, lemon balm leaves for teas, oregano for savory sauces, lavender flowers in lemonade. The calendula I grow came originally from seeds from Thunderfoot Earthworks in the Verde Valley. The flower colors are the most vibrant shades of yellow and orange. So vibrant, they would be garish as clothing (unless you are a Lily Pulitzer fan). I happily get lost gazing at all the color variations: plain yellow, plain orange, orange centers with yellow rays, yellow centers with orange rays. Every year, I try to decide which combo is my favorite as I cut the flower heads for drying.

Somewhere around early to mid summer, I begin harvesting the herbs in earnest. For the oregano, lemon balm and spearmint, I dry the leaves, preferably before they begin flowering. To dry the herbs, cut sprigs of leaves, bundle them together with an elastic band and hang them upside down in a cool, dark room.

Fall: Somewhere after the hubbub of the new school year quiets down, I begin to strip the dried leaves for storage. The aromas of dried plants are pungent. Oregano has a slightly hairy feel and an earthy smell. Spearmint smells so strong it commands attention. Lavender flowers are slow to strip off the stem. It takes a lot of sprigs to get enough flowers. The calendula flowers are somewhat faded when dried but still stunning. Store the herbs in glass containers that are absolutely dry (even a little moisture can create a moldy, unusable mess) in a cool, dark place. Harvest enough for a year’s use.

Winter: Winter time is tea time. Sitting by the fire and drinking in favorite combinations of dried herbs, mixing my herbs with ones bought at Winter Sun. It is a time for making salves, shampoos and facial steam mixes. Outside all signs of the herbs greenery are gone, hidden under snow and frozen in the ground. But soon enough, the tender shoots or new seedlings will emerge starting the whole cycle over again.

I really am hard pressed to pick a favorite, and these are only the ones that I grow. This morning, it is lemon balm — its leaves looking so juicy and sweet. By midsummer it may be the purple blossoms of the dolphins-shaped skullcap or the heady scent of clary sage. Herbs, especially the mint family, grow easily and well in Flagstaff, despite drought, freezing and monsoons. Plant them yourself and find your favorite.

Ann Brown is a Master Gardener who is married with two daughters, a dog, a cat, and eight chickens, and who has a passion for herbs. Dana Prom Smith edits Gardening Etcetera, blogs at http://highcountrygardener.blogspot.com and emails at [email protected].

Bill & Sheila’s A-Z of herbs


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Common herbs can provide good taste, good health

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Common herbs can provide good taste, good health

Last week, I wrote on the health benefits of certain spices and foods in our common pantry, however, there are some of the most common kitchen herbs that need to be recognized. They not only help your meals taste great, they also have incredible healing properties.

Here are some of my favorite kitchen garden herbs and their benefits to you. Last year, I had a great time growing these in my garden and selling them fresh at the market. Look for fresh, chemical-free herbs this year at market as well.

• Parsley: Parsley is one of the richest sources of vitamin C. It is also a wonderful source of Vitamins A, K and folic acid. And did you know that the leaves and roots of parsley can be used for urinary tract infections?

The root is especially good to help dissolve and expel stones and gravel. All parts are good for digestive weakness and bronchial and lung congestion. It is a wonderful diuretic, meaning it is helpful in ridding the body of excess water. Parsley’s volatile oils — particularly myristicin — have been shown to inhibit tumor formation in animal studies, and particularly, tumor formation in the lungs. Vitamin C-rich foods, such as parsley, provide humans with protection against inflammatory polyarthritis, a form of rheumatoid arthritis involving two or more joints.

Add more parsley to your food and make a tea by pouring a cup of boiling water onto 1-2 teaspoons of the leaves or roots and let infuse for 5 to 10 minutes. Drink three times a day, for extreme medicinal effect.

• Sage: Do you know that the Chinese have traded green tea for sage for years? They are wise enough to know the benefits of these ancient kitchen herbs. Its reputation as a panacea is even represented in its scientific name, Salvia officinalis, derived from the Latin word, salvere, which means “to be saved.”

Increased intake of sage as a seasoning in food is recommended for people with inflammatory conditions like rheumatoid arthritis, as well as bronchial asthma and atherosclerosis.

Having trouble remembering things? Research published in the June 2003 issue of Pharmacological Biochemical Behavior confirms that of all the herbs, sage is an outstanding memory enhancer.

For menopausal women, sage eliminates night sweats, cold sweats and hot flashes. It regulates hormonal changes, eases irritated nerves and banishes depression.

It can also relieve dizziness, trembling and emotional swings. It eliminates headaches, strengthens the liver, aids digestion and decreases excess gas. Best of all, sage actually bestows extra decades of life on its users. It is antiseptic to most bacteria inside and on your body, and is filled with anti-oxidants that retard wrinkle and grey hair, prevent cancer and it provides much needed minerals.

As a medicine, you can make sage tea by infusing 1 to 2 teaspoons of dried leaf in one cup of hot water, drink up to 8 times a day. Do not drink as a tea excessively over a long period of time, as the essential oils in sage can accumulate in the kidneys and liver.

• Rosemary: Is there anything better than lamb cooked with some fresh sprigs of rosemary? Well, there’s more to this herb than meets the eye.

Rosemary has a toning and calming effect on digestion. Rosemary also has calming effects by working against fatigue, sadness, anxiety, calming muscle soreness, digestive pains and indigestion caused by stress. It can treat premature baldness, acting as a hair growth stimulant when applied to the scalp as an infused oil.

One cup of rosemary tea is as effective as aspirin for headaches and other inflammatory symptoms, including arthritis. Rosemary also contains anti-inflammatory compounds that may make it useful for reducing the severity of asthma attacks. In addition, rosemary has been shown to increase the blood flow to the head and brain, improving concentration.

Heidi Harrabi is manager of the Austin Area Farmers Market. Her column appears weekly in the Austin Post-Bulletin.

Bill & Sheila’s A-Z of herbs

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Sage advice for Thanksgiving dinner

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Sage advice for Thanksgiving dinner

Sage is one of those herbs chefs love to love. With its earthy,
peppery perfume and textured leaves that fry crisp like chips or
saute soft like blankets, it offers a range of savory sensations
that can help pull together an elegant Thanksgiving menu.

Sage is beloved around the world for its heady aroma and its
ability to coax depth from nearly any ingredient. Primarily known
for the way it enhances various meats – the veal and pork
saltimbocca of Italy, the ham of Germany, even mutton in the
Balkans – it also stars in vegetable dishes such as minestrone
soup. Marinades are made from it, cheeses are studded with it, teas
in China are brewed from it.

The British pair sage with onions to flavor poultry and sausage.
Sound familiar? Think traditional stuffing with sausage and sage,
or the one here with cranberries; creamy and crisp roasted potatoes
peppered with sage; and a golden turkey dappled with the
almond-shaped leaves.

“It’s almost effervescent, it has a great pronounced flavor,” said
Scott Drewno, executive chef of The Source in Washington. And its
ability to complement the other flavors of the season makes it a
perfect choice for Thanksgiving.

“It’s an herb that’s warming, like cinnamon, star anise,” Drewno
said. “(It’s) ideal for the fall and the winter.”

Sage also has the distinction of being both versatile and unique. A
friend to many ingredients, but a slave to none, its instantly
recognizable taste can put a distinctive stamp on your holiday
meal.

“It’s unusual,” says Niki Segnit, author of “The Flavor Thesaurus.”
“It doesn’t taste like anything else.”

SAGE VINAIGRETTE

In a blender, combine 1/2 cup extra-virgin olive oil, 1/4 cup red
wine vinegar, 1/4 cup orange juice, 6 chopped fresh sage leaves, 1
teaspoon minced fresh thyme, 1 teaspoon minced fresh oregano, and
salt and pepper to taste. Blend until smooth. Serve with your
favorite greens.Makes 12 servings.

PEPPERED SAGE CORNBREAD

Prepare boxed cornbread mix according to package directions. Add 2
tablespoons of minced fresh sage and 1 teaspoon ground black
pepper. Bake as directed. Makes 12 servings.

CRANBERRY SAGE STUFFING

In a large skillet over medium-high, heat a splash of oil. Saute 1
chopped yellow onion, 1 diced carrot, 1 diced celery stalk and 2
tablespoons minced fresh sage. Add 1/2 cup dried cranberries and
1/2 cup orange juice. Simmer until the orange juice is mostly
evaporated. Stir into a 12-ounce bag of stuffing mix, then prepare
according to package directions. Makes 8 servings.

Sage Roasted Turkey and Gravy

1 large yellow onion, cut into chunks

1 large carrot, cut into large chunks

1/2 cup (1 stick) butter, room temperature

2 teaspoons salt

1 teaspoon ground black pepper

1/4 cup minced fresh sage, plus 12 whole leaves

12- to 14-pound turkey

1/2 cup white wine

2 cups chicken or turkey broth

1/4 cup all-purpose flour

Heat the oven to 350 degrees. Place the onion and carrot in the
bottom of a large roasting pan. Fit the roasting pan with a
rack.

In a small bowl, mix together the butter, salt, pepper and minced
sage. Gently loosen the skin of the turkey and massage some of the
butter under the skin on the breasts and legs of the turkey.
Massage more of the butter on the interior of the cavity, as well
as on the outside of the skin all over the bird.

Place the 12 whole sage leaves under the skin of the turkey in
various spots. Place the turkey in the roasting pan on the rack,
breast side up. Cover with foil and roast for 1 hour. Remove the
foil and roast for another 1 to 1-1/2 hours, or until the breast
meat reaches 160 degrees and the thickest part of the thigh reaches
170 degrees.

Remove the rack and turkey from the roasting pan and cover with
foil and a few kitchen towels to keep warm.

Remove and discard the onion and carrot pieces from the pan. Place
the pan over medium-high heat on the stovetop (it may rest over
more than one burner, if so, turn on both) and add the wine.
Scraping the bottom of the pan to loosen any browned bits, bring
the juices to a simmer.

In a small bowl, whisk together the broth and flour. While stirring
continuously, pour the broth mixture into the pan. Bring to a boil
and stir for 3 minutes. Adjust the seasoning with salt and pepper
as needed. Strain the gravy, if desired. Serve alongside the
turkey.

Sage Roasted Potato Wedges

5 pounds Yukon Gold potatoes

1/4 cup olive oil

1/4 cup minced fresh sage

2 teaspoons salt

1 teaspoon ground black pepper

Heat the oven to 350 degrees. Cut the potatoes into
1/2-inch-thick wedges. Use paper towels to pat the wedges dry, then
transfer to a large bowl. Drizzle the potatoes with the olive oil
and toss to coat. Sprinkle with the sage, salt and pepper. Toss
until evenly coated. Arrange the wedges in a single layer on 2
baking sheets. Roast for 50 to 60 minutes, turning occasionally
until the potatoes are evenly browned. Makes 12 servings.

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Award Winning Aromatic Plants

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I recently was involved in the exhibition of a show garden at the 2006 “Garden Heaven” exhibition. I worked along with Terra Garden Ireland based in Claregalway on the bronze medal winning Malaysian themed garden “Neo Nusantara”. The garden combined wood, stone, earth and planting with two unique water features. The design aimed to appease and rejuvenate the five senses. Sight, touch, sound, smell and taste. Beautiful dark woods and running water used in the construction were a delight to the senses of sight, touch and sound. I used carefully selected planting to arouse the sense of smell. Here are two of the plants I used to add scent to the garden. Use them to add scent to your garden as well.

Sage, for scent and flower

Salvia x sylvestris “Mainacht” commonly known as May night sage is a hardy perennial native to Western Asia and Europe. This sage is a colourful plant with indigo-blue flower spikes throughout June and July. In order to achieve this prolonged flowering you must remove the flower spikes as soon they start to fade. The striking flowers are held above the plants wrinkled and aromatic grey-green leaves. As well as exciting the gardener’s sense of smell, this plant will also excite and attract plenty of butterflies and bees. These visitors will add an extra and welcome visual element to your garden. You need not worry that Salvia x sylvestris “Mainacht” is going to engulf or overpower you planting areas. It only grows at a moderate pace to height of 60cm (2ft), with a similar spread. Position this reliable perennial in the front or middle of a well-drained border. It does really well in sun or dappled shade where the bright blue flowers will add a colour boost to green leaved plants.

English lavender for scent and butterflies

The second scented plant is Lavandula angustifolia “Hidcote” commonly known as English lavender. This small evergreen shrub (some people say herb) originated in Europe and Asia and grows to a height of 0.6 metres (2ft); with a similar spread. Growing in many gardens throughout the country, its long stalked deep purple flower spikes wave gently above narrow grey-green aromatic leaves. These blooms will last for many weeks to come whilst on the plant, when cut for indoor display these flowers will last up to 10 days. I suggest you cut back the flower stalks after flowering to maintain the plant’s compact shape. Care must be taken not to cut into old wood as this can cause large areas of the plant to die back. The oil of lavender extracted from this frost hardy shrub is used to this day in the production of soaps, scented candles, perfumes and making potpourri. Lavender copes well with free draining or sandy soils and is an ideal container plant in full sun due to its drought resistance. I would recommend this scented plant for edging walkways or simply if you want to attract some butterflies into your garden space. Another great lavender for this purpose is Lavandula angustifolia “Munstead”



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