Herbal Blessing: 13 HERB TIPS

July is Herbal Awareness Month and historically, the definition of an herb was a plant with medicinal value, however that definition has been expanded to include not only healthful qualities but also culinary, fragrance, craft, economic and industrial uses. Here are some tips for use of my favorite baker’s dozen, most of which have already been selected as an “Herb of the Year” for their diversity:

BASIL (Ocimum basilicum)

TIPS: A pot on the patio table is said to deter flies and mosquitoes.
Rub fresh leaf on insect bite to reduce itching and inflammation

BEEBALM (Monarda didyma)

TIPS: Beebalm attracts bees, making it excellent to grow near vegetables gardens or orchards.
The fragrance of beebalm deters deer!!

CALENDULA (Calendula officinalis)

TIPS: The flowers close when wet weather is likely to occur and they can therefore be used as a rough means of weather forecasting
The edible petals used as saffron substitute in rice dishes and to color butters & cheeses

CHAMOMILE (Matricaria recutita)

TIPS: The flower heads are picked in full bloom just as the petals slightly droop. Dry face down for potpourri
Great as a relaxing bath, hair rinse to bring out the highlight especially in blonde hair or eye tea to reduce puffiness

SCENTED GERANIUM (Pelargonium)

TIPS: Citrus scented geraniums contain citronella, a known mosquito repellant
The leaves can be used as flavoring agent in cakes, jelly and sugar

LAVENDER (Lavendula)

TIPS: Gather flowering stems just as the flowers open and hang upside down to dry
Infuse in boiling water and add to lemonade for a different twist

LEMON BALM (Melissa officinalis)

TIPS: Polish your wood with leaves from the garden if you run out of furniture polish!!
May be used as a substitute for lemon zest and an addition to lemon juice in any recipe

MINT (Mentha)

TIPS: Mint makes an elegant garnish either fresh or crystallized plus a choice accompaniment to ice tea either as a fresh sprig or combined with half a strawberry in a lemonade ice cube
Harvest only the top five leaves for culinary use

OREGANO/MARJORAM (Origanum)

TIPS: You can substitute marjoram for oregano and vice versa, but not in equal quantities. Always use the same form of the herb (fresh, dried, etc). When using oregano in place of marjoram, use a little less oregano; when using marjoram instead of oregano, use a little more marjoram or add some thyme

ROSE/ROSEHIPS (Rosa)

TIPS: Use rosehips as potpourri ingredient because of the ability to hold a scent plus add texture and color
Organic rose petals are edible but remove the bitter white part at base of each petal

ROSEMARY (Rosmarinus officinalis)

TIPS: Dried rosemary should be soaked in hot water before being added to uncooked foods.
Rosemary combines well with orange & cranberry for sweets

SAGE/PINEAPPLE SAGE (Salvia spp)

TIPS: Pineapple sage is one of last edible flowers & hummingbird plants to bloom in autumn
Sage can be used to whiten teeth and cover grey hair

THYME (Thymus)

TIPS: Thyme is good for new cooks: its flavor heightens most any food but it doesn’t overpower any dish even if you add a little more than intended
Thyme is a good substitute for salt