Herbal Blessing: HERBS–GARDEN TO TABLE

"Every moving thing that lives shall be food for you.
I have given you all things, even as the green herbs.”

Genesis 9:3

Recently, five members (Dee Chism, Vera Keeton, Kathy Cappy, Audrey Sullivan and Joyce Harris) of the New Smyrna Beach Garden Club partnered with Burns Science and Technology Charter School in Oak Hill, FL to do weekly presentations on herbs to their combined 7th and 8th grade science class. The presentations included what herbs are, how they have been used in the past, what purposes they are used for today and how they are grown. In addition, several individual herbs and combinations were studied in more depth.

Each session the students also had a hands on activity which ultimately resulted in planting 8 barrels of herbs with handmade labels in their existing gardening area between the raised planting beds on either side of the greenhouse and which may be used in the school kitchen along with the vegetables they grow. Some of the herbs were started from seed, some from divisions and cuttings and some were provided by Full Moon Natives as plants.

Here is the overview of each session:

WHAT ARE HERBS

· History

· Definition – Herbs & Spices

· Activity – Observe examples of each herb/spice source and examples of the various uses today

HOW TO GROW HERBS

· Propagation – Seeds, Cuttings, Division

· Labels

· Activity – Demonstrate cuttings and divisions
Plant seeds

WHEN & WHERE TO PLANT HERBS

· Planting Requirements & Maintenance

· Planting Location

· Companion Planting

· Container Planting

· Activity – Prepare 8 containers
Transplant seedlings in greenhouse

ALL ABOUT HERBS

· Bay (Laurus nobilis)

· Fennel (Foeniculum vulgare)

· Spearmint (Mentha spicata)

· Rosemary (Rosmarinus officinalis)

· Scented Geranium (Pelargonium spp)

· Activity – Observe herbs
Plant in barrels + Butterfly Garden + Veggie Garden

HERB COMBINATION – EDIBLE FLOWERS

· Texas Tarragon (Tagetes lucida)

· Nasturtium (Tropaeolum majus)

· Chives (Allium spp)

· Activity – Observe herbs + Plant in barrel

HERB COMBINATION - TEA

· Lemongrass (Cymbopogon citratus)

· Lemon Verbena (Aloysia triphylla)

· Lemon Balm (Melissa officinalis)

· Activity – Observe herbs + Plant in barrel

HERB COMBINATION - HEALTH

· Thyme (Thymus spp)

· Calendula (Calendula officinalis)

· Sage (Salvia officinalis)

· Activity – Observe herbs + Plant in barrel

HERB COMBINATION - ETHNIC

· Basil (Ocimum basilicum)

· Oregano (Origanum vulgare)

· Parsley (Petroselinum spp)

· Activity – Observe herbs + Plant in barrel

HARVEST OF HERBS

· Harvest Techniques

· Preservation

· Activity – Demonstration and Tasting of Herbal Products

In the final session, we all enjoyed tasting the following made from some of the herbs we planted:

TEXAS TARRAGON MUSTARD: Mix 8Tbs dry mustard, 4Tbs honey and 1tsp salt together and add enough cider vinegar to make a smooth paste. Add 4Tbs minced Texas tarragon. Store in sterilized covered jars, refrigerate and let set 1 week before use. Use within 3 months.

CINNAMON VINEGAR: Heat but DO NOT BOIL 2c white wine vinegar. Place in sterile glass canning jar, add 1-3” cinnamon stick, cover with plastic wrap, add lid and store in dark location for 2-3 weeks, shaking jar daily. Strain vinegar in coffee filter. Put into a sterilized bottle and seal.

PINEAPPLE MINT PINWHEELS: Add 1/2c drained crushed pineapple and 1Tbs fresh mint to 8oz softened cream cheese and combine well. Spread on flour tortillas, roll up, wrap in plastic wrap and refrigerate overnight. Slice into 1” pieces before serving.

NASTURTIUM PINWHEELS: Combine 8oz softened cream cheese with 4Tbs chopped nasturtium petals and 1tsp garlic herb blend. Spread on flour tortillas, add nasturtium leaves, roll up, wrap in plastic wrap and refrigerate overnight. Slice into 1” pieces before serving.

LEMON THYME HONEY: Place 2 large sprigs of lemon thyme and 1c honey in a saucepan and heat for 2 minutes then steep for 15 mins. Strain to remove herbs, place in a sterilized jar and refrigerate to keep fresh.

LEMON-ROSEMARY BUTTER: Chop 1Tbs fresh rosemary and 1tsp fresh lemon thyme and combine with 1 stick butter & 1tsp fresh lemon juice then refrigerate. May be wrapped and frozen

CINNA-BASIL JELLY: Bring 2 1/4c water to a boil, pour over 1 1/2c fresh basil and 1-3” cinnamon stick, and then steep 30 mins. Strain and return to pan, add 3 1/2c sugar and 3Tbs lemon juice. Boil until sugar dissolves, stir in 3oz liquid pectin and boil 1 minute. Cool slightly, skim off foam, and pour into jars and water-process for 10 mins.

CALENDULA CORNMEAL CRISPS: Cream 1c butter and 1c calendula sugar, then add egg and mix well. Add 1/2c chopped pecans and 1/2c dried cranberries to the butter mixture. Add 2c flour, 1/2c cornmeal and 1tsp baking soda, then 1tsp vanilla. Roll into two logs, wrap & refrigerate overnight. Slice, sprinkle with calendula sugar and bake at 350 degrees for 10 mins.
CALENDULA SUGAR: Mix 1/2c calendula petals with 1c sugar in a food processor until well mixes. Store in an airtight container and use in recipes

GARLIC HERB SALT: Peel and chop garlic then put into a food processor. Add 1/2c fresh basil, 1/4c fresh rosemary, 1/4c fresh oregano and 1Tbs fresh ground black peppercorns a little at a time until they are chopped fine. Slowly add 24oz sea salt. The salt will begin to dry out the herb paste. When it is mostly dry and a suitable size, spread onto waxed paper and let dry overnight or until the color becomes a pale green. Store in airtight container. Rub on meat or poultry before grilling.