A hedgerow climber, also widely cultivated, found growing on rich, moist land. There are two kinds of hops commonly used in herb gardens: both are vigorous vines and must be trained to climb. Both are hardy perennials. Leaves are vine-form and the flowers are clusters of peculiar form, green-yellow, fragrant. The fruit, papery green, cone-formed, covered with loose scales are called strobiles (bitters). They possess a yellow, resinous dust, lupulin, which gives the herb most of its medicinal virtues. The bitters are an important flavor ingredient in some beers. The shoots of hope, blanched and eaten young taste like asparagus.
The whole herb is useful for its tonic properties. It is also pain reducing and hypnotic. It has been used to increase breast milk and to sooth therefore irritable infants. It is one of the best medicinal plants known. It will restore poor appetite, and its log-term use helps to prevent anemia. It helps to remove intestinal worms and has been used for toothache and neuralgias.
For external use in aches and skin rashes in the form of poultices made from crushed hops. If possible, cut 5 to 6 hops small and eat them row with addition of a little honey or make a tea from a heaped tablespoonful of hops in one cup of cold water, simmer for 2 to 3 minutes. Steep and drink half a cup morning and night.
The Saffron has been considered an important trade item from earliest times and has long been used as a medicine, dye, perfume and condiment. Originating in Persia it spread to India, China and Mediterranean by the 10th century. Such was the standing of the drug that severe penalties were imposed to those that adulterated Saffron. Hans Kolbele was buried alive in Nuremberg in 1456 with his impure drug.
Saffron crocus is a perennial herb with numerous narrow, linear leaves to 40cm long, crowing from the rounded corm. Fragrant, blue, lilac or purple flowers, 3 cm in diameter, with deeper purple veins and yellow anthers, appear in autumn. The saffron spice is produced from the three-branched blood-red style. It takes 4000 flowers to produce 25g of dried Saffron. The herb is sterile and is only propagated by corms planted in rows 15 cm apart in late summer. It needs well drained soil, sun and warm summers in order to flower.
Saffron is employed in many culinary dishes both for taste and color, in some liqueurs and the traditional saffron cakes and loaves of Cornwall in England. Formerly the herb considered an aphrodisiac. Saffron is known to have digestive, circulatory and blood pressure reducing properties. It is also the richest known natural source of Vitamin B2. Apply externally, as a paste, for inflamed skin and sores.
A cultivated garden shrub native to Chile and Peru, distinguished by its bright green, narrow leaves, dotted with glands which contain sweet-smelling, lemon-like oil that gives the herb its special fragrance. Given good growing conditions and rich soil can grow quite high, almost into a tree. Its strong perfume makes it a popular tea-herb. The many small flowers, bloom in late summer, are small and light purple.
The herb is famed as a remedy for toothache and earache. The fresh leaves are pulped and then spread over cotton wool pads that have been dipped in boiling water and squeezed dry. The hot herbal pads are then holding tightly against the aching teeth or ears. The herb is also esteemed as a non-addictive sedative. It is very kind to the nerves, a remedy for sleeplessness, a cure for nervous spasms, to sooth stomach and intestinal aches and flatulence.
Take the herb as a tea, two cups a day. One or two chopped leaves can also give a fruit salad or fruit juice an unusual touch.
Bergamot is hardy perennial herb native to North America and a member of the Lamiaceae family. It is both fragrant and decorative. It grows to a height of 50 to150cm and leaves are opposite, serrated, 5-15 cm long, 3-6cm wide and dark green with reddish leaf veins. It is flowering from July to late August and flowers are spiky, tubular, 3-4cm long ranging in color from white, pink, mauve through to bright red. It is particularly attractive to bees and hummingbirds and a welcome addition to any herb garden when controlled (it could become invasive). It grows best in full sun, but tolerates light shade and will thrive in any moist soil that is rich and well-drained.
Besides its medicinal qualities, the flowers and leaves are good ingredients for potpourri making. Both may be used fresh or dried but drying should take place in darkness to preserve color. Leaves and flowers are used in salads and with pork dishes but the herb is mostly known for making Oswego tea (as drunk by the Oswego Indians). Propagation is by root division in spring, by cuttings in autumn or by seeds. Harvest leaves any time once plant is established and flowers when in full bloom. Powdery mildew may become a problem.
bergamot
This is a small to medium, up to 2 feet, upright biennial herb with feathery, aromatic, bright green foliage. Leaves resemble those of carrots. The flowers are white tiny and appear in mid summer, followed by seed cases each containing two ribbed brown seeds, if the summer is long and warm. It takes two years for the herb to mature and bear flowers. Seedlings do not transplant well so plant in the garden in clumps in spring or autumn and thin later to about 15cm/6inc apart. The plant prefers a well drained soil and a sunny spot for best results.
Use the young leaves when required in salads and soups for a dill-like flavor. The pungent seeds are much used in bread, confectionery, dumplings, cream cheese, meat dishes such as pork casserole. The roots can be boiled and used as vegetables with white a sauce. In combination with other herbs such as pansy and sage, caraway has been used medicinally to ease coughs and sooth sore throats and laryngitis
Native to Eurasia both the black and white mustard are annual herbs from the brassicacae family, found on waste land and gardens. Mustard is also cultivated as a pasture herb. Black mustard varies in height from 90 to 180 cm while white mustard grows from 30 to 90 cm. Leaves are cross-form, hot, biting. Both types of herb have typical yellow crucifer flowers. Seeds are long, narrow and very hot. Good mustard is a mixture of the powdered white and black seeds.
Both mustards prefer a sunny position and they do well on average soil, however, while black mustard likes plenty of moist, white mustard should not be to damp little lime is advisable on acid soils. Mustards are grown from seed usually at spring time with black mustard sown one or two weeks earlier than white mustard. You must water only to keep the soil lightly damp but not wet.
The tender young leaves are cut to be used in sandwich and salads. The whole seeds are added to curries, soups, stews, pickles and sauces Mustards are also used a) in herbal medicine as a remedy for colds, congested lungs, pneumonia, pains and stiffness. b) as a green manure crop, dug in the soil just at flowering time, returns nitrogen to the soil stored in mustard biomass and c) as an effective weed suppressor due to mustard’s ability to grow fast and its allelopathic inhibition. This is, chemicals found in most species of the genus brassica inhibit weed seed germination.
Mustard
This is an ornamental perennial hardy herb to 150cm high resembling a large specimen of celery with a 15 cm carrot like root and highly aromatic leaves. Yellow flowers bloom in midsummer in clusters. Seeds are yellowish-brown with ribs. Lovege is used in soups, stews, meat and fish dishes, salads and white sauces. As lovage has a powerful aroma only small amounts are used.
The herb is usually grown from seed sown as soon as it is ripe, late summer, directly into the garden, 1cm deep and with a space between plants of 80cm. To plant lovages prepare a well drained, rich, moist, slightly alkaline soil. Lovage can be grown in full sun or partial shade but it does not do well in hot areas. Keep the soil weed free and regular watering is essential especially in summer dry areas. Propagation by division can also be used as long as the division has a growing eye.
Leaves and stalks can be picked regularly but do not remove the central stem. Leaves can be dried and stored in glass jars. Roots are lifted in the third year and can be used fresh or dried. The herb is a good companion plant for parsley and cucumber. Do not use during pregnancy.
Basil Pesto
This is my favorite pesto recipe.
1 1/2 cups fresh basil leaves
3 tablespoons olive oil
3 tablespoons vinegar
3 tablespoons pine nuts
3 cloves chopped garlic
1/4 teaspoon ground pepper
1/2 teaspoon salt
1/2 cup chopped parsley
1/4 cup chopped chives
1 cup Parmesan cheese.
Place In a food processor pine nuts, garlic, salt, pepper, oil and vinegar. Add fresh herbs and blend until smooth and creamy. Pour the mixture into a bowl and stir in the Parmesan cheese. Add pesto and stir into freshly cooked pasta with a little melted butter if desired.
Serve with smoked salmon
100g black mustard seed
50g white mustard seed
600ml water
100g English mustard powder
200ml cider vinegar 1 teaspoon salt
1 teaspoon turmeric
60g chopped dill.
Place mustard seeds in a glass bowl and add water, cider vinegar, salt and turmeric. Mix well. Place the bowl over a saucepan of water but without the bowl touching the water. Heat the water on a low heat and gently cook the mixture for 3 1/2 hours but do not allow it to boil or the mustard will become bitter. Once cooked, let it cool and add in the chopped dill. Cover and keep in the refrigerator. This is delicious herb mustard that goes well with smoked salmon.
Serves 6
Great herb-flavored recipe
12 chicken legs
125g butter
4 cloves garlic, crashed
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 teaspoon dried chives
1/2 teaspoon ground turmeric
2 small fresh springs rosemary
salt
pepper.
Soften butter in a saucepan and add garlic, parsley, marjoram, rosemary, turmeric and stir to mix well. Spread some over both sides of each chicken leg. Put into a baking dish, sprinkle with salt and pepper, add the rosemary springs and bake for 50 minutes or until tender, basting occasionally with the juices in the pan. Serve hot with vegetables