For thousands of years, herbs have been used to flavor foods and cure illnesses. Herbs contain compounds that work with the body to promote healing. The medicinal uses of herbs listed here are intended for minor illnesses such as a sore throat or fever. Herbs can be used as part of a cure for serious illness or disease, but you should always seek professional advice from a qualified health care practitioner.
Growing Herbs
Herbs as a group are relatively easy to grow. Begin your herb garden with the herbs you enjoy using the most. For example, choose basil, oregano, and fennel for Italian cooking; lavender and lemon verbena for making potpourri; or chamomile and peppermint if you plan to make your own teas.
The optimum growing conditions vary with each individual herb species. Some of the most popular herbs such as lavender, rosemary, thyme, bay laurel, marjoram, dill, and oregano are native to the Mediterranean region. These herbs grow best in soils with excellent drainage, bright sun, and moderate temperatures.
When growing herbs follow these basic guidelines:
·
Plant herbs in average garden soil with organic matter added to improve texture and drainage.
Plant herbs in average garden soil with organic matter added to improve texture and drainage. ·Choose a site that receives at least 6 hours of direct sun each day.
Choose a site that receives at least 6 hours of direct sun each day. ·Avoid ground where water stands or runs during heavy rains.
Avoid ground where water stands or runs during heavy rains. ·Compensate for poor drainage with raised beds amended with compost.
Compensate for poor drainage with raised beds amended with compost. ·Apply balanced fertilizers sparingly to leafy, fast-growing herbs. Heavy applications of fertilizer, especially those containing large amounts of nitrogen, will decrease the concentration of essential oils in the lush green growth.
Apply balanced fertilizers sparingly to leafy, fast-growing herbs. Heavy applications of fertilizer, especially those containing large amounts of nitrogen, will decrease the concentration of essential oils in the lush green growth. When grown outdoors and given ample air circulation, sunlight, and water drainage, herbs rarely suffer severe disease or insect damage. Natural predators and parasites usually keep mite and aphid populations below damaging levels. This is especially true in gardens with a wide diversity of plants. Insecticidial soap is a safe, effective control against severe outbreaks of aphids, mites, and whiteflies. Hand-pick larger pests such as beetles and caterpillars.
Culinary use
Herbs can be dried for future use or picked fresh from the garden to use right away. Fresh herbs will have the most nutritional value while dried herbs are concentrated and have a stronger flavor. You can combine your favorite herbs into a blend that makes a wonderful substitute for salt. Many herbs that are traditionally known as culinary herbs have medicinal properties. Cooking with fresh herbs is one of the healthiest and tastiest things you can do for your body. Most herbs improve digestion, so they help to digest the foods you are eating them with.
Medicinal use
Herbs can be steeped in hot water to make tea, extracted into alcohol for astringent use, or into oil for skin formulas. Herbs are used in facial creams, hand lotions, deodorants, and shampoo.
Recipe for sore throat/congestion and sinus pressure
1 tablespoon fresh chopped Peppermint
1 tablespoon fresh chopped Monarda (Bee Balm)
1 tablespoon fresh chopped Thyme
3 cups water
Finely chop the herbs so that their flavor and aroma is released. Place the leaves in a pot and pour the water over them. Heat to boiling. (You can inhale the steam as it begins to rise) Let simmer for a few minutes, then strain the liquid into an airtight container to store in the refrigerator for up to 2 weeks. Pour some of the tea into a coffee mug right away while it’s still hot and add a small amount of honey if you prefer a sweet taste. This tea will break up lung congestion and make breathing easier. Try it. It really works!
We are asked a lot about how to preserve the herbs that were grown during the season. One way is to create herbal vinegars for cooking. They make wonderful gifts, too.
Some herbs that can be used are fresh bee balm; pineapple sage (the flowers create a beautiful pink vinegar); chives and chive blossoms; dill weed and seeds; fennel herb and seeds; garlic cloves; marjoram; oregano; peppermint leaves; rosemary leaves; spearmint leaves; tarragon; and thyme leaves.
Basic instructions to make vinegar:
Put your fresh herbs in a clean quart jar, stuff the jar full!
Pour in 16 ozs of apple cider vinegar or until jar is full.
Apply lid, (a metal lid will rust), use a cloth lid or plastic. Label the vinegar with date and ingredients and then let sit for 4-6 weeks in a pantry or cupboard. You can also used white wine vinegar or any flavor you prefer. Get creative and use a decorative jar to give as a gift.
Another clever way to preserve herbs that were grown in the garden:
Chop one tablespoon of your favorite herb into small pieces and place in each cube of an ice cube tray. Fill with water and freeze. Once frozen, place cubes in freezer bag, label with name and date. When cooking soups, stews, pot roast and sauces, just add a few cubes to the pot.
Recipes
Grilled Vegetables Basted in Herb Sauce
The general rule is to cut the vegetables into pieces that will cook quickly and evenly. All pieces should be of consistent thickness and no more than about 3/4 to 1 inch thick. Do not over cook and you'll have vegetables better than you thought possible. If you like grilling vegetables and want to try smaller things, use a grilling basket to keep them out of the fire.
Combine minced garlic, a few pinches each of chopped rosemary, oregano, and thyme; 1 tsp salt, 1 tsp pepper, and 1/4 cup each of raspberry white wine vinegar (the vinegar is optional) and olive oil. Whisk all ingredients well then place in a Ziploc bag. Add your favorite vegetable and shake well. Let sit for at least 10 minutes, can be marinated for several hours in the refrigerator. Grill until done, enjoy! The great thing about herbs is that you can choose your favorites when making this sauce. Like Basil but not Rosemary? Simply substitute your favorite. Create your own combinations. The possibilities are endless. That's one of the things that makes herbs so vesatile! Griwng your own is SOOO much more affordable than purchasing fesh or dried herbs in the store.
This is a great way to eat summer vegetables from the garden. Garden vegetables that are good for the grill:
Squash
Zucchini
Bell pepper
Chili Peppers
Tomatoes
Asparagus
Eggplant
Onions
Olive Oil Dipping Sauce (just like you'd find in fine Italian restaurants).
1 cup Olive Oil
1 Tbsp minced garlic
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
2 tsp chopped fresh oregano
2 tsp chopped fresh rosemary
2 tsp black pepper
½ tsp crushed red pepper
½ tsp salt
Stir together all ingredients and pour into shallow bowls. Shake a few tablespoons of grated Parmasan cheese over mixture and serve with warm, crusty bread.
Below is a listing of herbs that we have (inventory varies with the season). Our herbs are locally grown and no toxic insecticides are used in the growing of these herbs.
Allium: Chives- Pink spheres of small flowers appear in April and May. Makes an attractive low-growing border for flowerbeds or kitchen gardens. A tasty addition to egg, cheese, and potato dishes. Fresh leaves taste better than dried ones. Has been used for centuries in the Orient as a cold, flu, and lung congestion remedy.
Aloysia: Lemon Verbena- The leaves have a strong lemon scent. This annual can be kept in a pot indoors to enjoy in the winter. Used in preserves, stuffing, desserts, and makes a wonderful tea. Aids digestion and kills bacterial infections such as E. coli and staph. Like most lemon scented herbs, it will treat colds, sinus congestion and indigestion. A hot tea will lower a fever. Can be used as an insecticidal spray to kill mites and aphids.
Artemesia: French Tarragon- Leaves have an aniselike flavor. Tarragon is an important addition to any kitchen herb garden. Used in salads, pickles, fish and chicken dishes. Makes delicious herb butter. Best known as a flavoring for vinegar. Leaves can be chewed to numb a toothache or improve digestion.
Coriandrum: Coriander- The leaves are Cilantro, the seeds are Coriander. Wispy, feathery leaves with small flat clusters of white to pink flowers. The leaves, also known as cilantro, give a distinct taste to Mexican, Thai, and Vietnamese dishes. The seeds are used in baked goods and sweets and make many bitter-tasting medicines taste better. Improves the appetite and aids in digestion. The oil is an antiseptic that reduces inflammation.
Echinacea: Purple Coneflower- One of the most popular plants for perennial gardens. Large daisy-like purple flowers appear from June to September. Seed heads are eaten by goldfinches and other birds. Makes an excellent cut flower. The root of Echinacea is used to boost the immune system and acts as a mild, natural antibiotic that is effective against strep and staph infections. Concentrated extract can be purchased to add to hot herbal tea which is more potent than the pill form.
Hypericum: St. John’s Wort- Multi- branched perennial herb with yellow flowers from June thru August. Studies have shown that compounds in St. John’s Wort are potent antiviral and antibacterial treatments for flu viruses, and possibly even the AIDS virus. Helps to improve sleep patterns and anxiety symptoms. Well known for repairing nerve damage and reducing pain and inflammation. The essential oil is more effective than tea.
Lavendula: English Lavender- Woody shrub with very aromatic leaves and flowers. Purple bloom spikes appear from June to August. An excellent perennial for flowerbeds. Plant near a walkway where the aroma will be released when brushed against. Lavender requires excellent drainage and performs best in raised beds. A tincture of Lavender will relieve muscle spasms and the essential oil is a potent remedy for bacterial infections including staph, strep, pneumonia, and most flu viruses. Lavender ointment can be rubbed on burns, bruises, varicose veins and skin injuries. The straight oil can be dabbed on insect bites to stop the itching. Use the essential oil in a warm bath to soothe sore muscles and relax the mind and body. Add leaves and flowers to potpourri.
Mentha x piperita: Peppermint- Very fragrant, spreading herb. Can be invasive, so best grown in pots that can be sunk into the ground. Mints are one of the most widely used of all aromatic herbs. Popular in desserts, beverages, candies, gum, ice cream and of course, afterdinner mints. The pleasing flavor of peppermint helps with indigestion. Studies have found it to be a remedy for irritable bowel syndrome. Menthol is the main component of mint and has been proven to kill bacteria and viruses living in the stomach. Clears congestion of the lungs. Eases nervous headaches including migraines.
Mentha pulegium: Pennyroyal- A member of the mint family that makes a good groundcover. Place it along a flagstone path where its fragrance can be enjoyed when stepped on. Pennyroyal is best known as an insect repellant. The essential oil or crushed leaves can be rubbed on the skin to repel mosquitoes. Will also reduce the itch of insect bites. Hot tea made from pennyroyal leaves is one of the best herbs to induce sweating and reduce fever.
Monarda: Bee Balm- Bushy, spreading perennial with very ornamental flowers from June thru September that are a favorite of hummingbirds. Try a blend of Monarda and mint leaves in iced tea to give it a citruslike flavor. When inhaled as a steam, it will relieve sinus pressure and lung congestion. A hot tea helps relieve cold and flu symptoms and opens airways.
Ocimum: Sweet Basil, Genovese Basil, Thai Basil- Tender annual that grows quickly to fill bare spots in the garden. Best planted after threat of any frost. Pick leaves often to keep a bushy growth habit and keep flower spikes pinched off. A staple in any kitchen garden that is essential in all tomato and Italian dishes. The leaves of basil relieve indigestion and nausea.
Origanum majorana: Marjoram- Small, bushy habit with oval, very aromatic dusty green leaves. Small white flower spikes from June thru August. Marjoram is used with oregano and basil but has a sweeter taste that enhances tomato, bean and cheese dishes. An age-old remedy to improve digestion and increase sweating to lower fevers. The essential oil relieves muscle cramps.
Origanum: Oregano- Bushy, mounding habit with white-pink flowers from July thru September. Heat and dry soil intensifies the flavor. Popular in bean, tomato, cheese and egg dishes and on pizza. Reduces muscle spasms and inflammation, improves digestion and aids in respiratory problems.
Petroselinum: Parsley- Soft, leafy mounding form that is very ornamental. Often planted with pansies and ornamental cabbage in the fall. Essential in the kitchen garden for a constant supply of fresh leaves. A main seasoning on omelettes and also used in sauces, tomato dishes and on potatoes. Parsley leaves, seeds and roots are used to treat urinary tract infections and kidney stones. Increases blood flow to the digestive organs and reduces fevers.
Rosemarinus: Rosemary- Evergreen shrub growing to 3-4’ high. Mulch heavily in winter and plant in a well-drained location with protection from winter winds. Can be pruned into topiary shapes or trimmed into a formal hedge. Ornamental blue flower spikes appear from May thru July. Extremely fragrant leaves have a strong flavor. Used with peas, greens, meats, and eggs. Rosemary leaves increase circulation, relieve headaches, and kills bacteria and fungi. Used to inhibit the formation of bladder and kidney stones. Will repel insects, including wool moths.
Salvia officinalis: Garden Sage- Small, evergreen shrub with wooly textured leaves. Ornamental varieties for flowerbeds include purple sage and tri-color sage that have the same flavor. A strong antioxidant and antibacterial that is added to meat and sausage as a flavoring and natural preservative. Sage is the main seasoning in stuffing. A well-known cold and flu fighter. Used as a gargle for laryngitis and tonsillitis. Very effective against staf infection.
Thymus: Thyme- Creeping groundcover with small very fragrant leaves. Blooms from May thru August. Excellent in rock gardens and along a path as a fragrant groundcover. Used in chowders, sauces, stews, tomato dishes and many vegetables. Treats coughs and clears congestion. Makes an excellent gargle for sore throats. Thymol is a main component of thyme and is used in cough drops, mouthwash (like Listerine) and vapor rubs. Destroys bacteria and kills intestinal parasites.
Herbs
Garden Care
by the Season
Hall County Agribusiness of the Year 2007
- Full Bloom Nursery-
Photo: from left: Billy Skaggs
(Hall County
Extension Director)
Kellie and Tim Bowen
(Owners of Full Bloom Nursery)
“Your garden will do for you in proportion to
what you do for it”.
Award
Water Issues
Meet our Honey Bee
"A callused palm and dirty fingernails precede a Green Thumb."
Georgia Agri-Business Council
Credentials
| ||||
Copyright © 2008 Full Bloom Nursery. All Rights Reserved.
Site Design by Express Marketing Solutions LLC
Back to Top
Back to Top
Back to Top
Back to Top
Member of
