Herbs
A guide to growing and using herbs.
Featured Herb:
Violet viola odorata
The charm of the violet never fades. Today we enjoy them in salads or crystallized on cakes, but the the ancient Geeks they represented fertility and the Romans used them as a cure for insomnia.
Description
Perennial, to 6 inches tall. Zones 5 to 8.
Flowers: Purple, blue, pink or white 1/2 inch flowers have two upper and three lower petals with the central bottom petal forming a tube at the base which contains anthers. The petals are often streaked or striped. Violets bloom in early June.
Leaves: Oval, kidney or heart shaped, dark green, smooth or downy, reaching 2 1/2 inches wide. Violets die back in winter.
Flavor and fragrance: Violets have a delicate, sweet flavor and aroma.
How to Grow
When to plant: Buy young established plants and transplant in the spring, summer or early fall. Plant seeds in the fall where they are to grow so they can experience the freeze-thaw periods they need for germination. If you plant the seeds in spring, simulate these conditions by freezing the seed for two weeks, letting it thaw for a day or two and freezing and thawing again. Plant it in the garden as soon as you can scratch a furrow. Divide established plants in early spring, just as their leaves begin to peek above the soil. Violets spread very rapidly. Once established you will never be without them.
Where to plant: Violets prefer partial shade but will tolerate full sun.
Soil and fertility: Moist, but well-drained, rich soil. Mulch each fall with chopped hardwood leaves for winter protection and a source of nutients.
Plant spacing: Space plants 1 foot apart.
Pests: Slugs, spider mites.
Diseases: Crown rot, downy mildew, leaf spot.
Harvesting
When to harvest: Pick flowers when they are fully open. Gather leaves early in the spring.
How to harvest: Cut each flower or leaf with it's stem.
Drying: Press between sheets of absorbent paper placed inside a book. Store dried flowers in complete darkness for best color retention.
Crystallizing: Crystallize fresh flowers only. Paint the flowers with an egg white wash, then sprinkle with fine granulated sugar.
Uses
Cooking: Fresh flowers are an excellent edible garnish. Float them on fruit soups and punches. Add them to fruit salads, green salads, and gelatins. use crystallized flowers to decorate cakes and pastries. Add the young leaves to salads.
Crafts: Violets can be added to potpourris, but they lose their frangrance quickly and their color fades in the sun.
Tea Herbs
Fresh or Dried?
You can make tea from either fresh or dried herbs. Fresh herbs have more water in their leaves, so you will have to use larger amounts of them, usually twice the amount, to achieve the same taste. Pick at least two tablespoons of fresh herbs per cup of brewed tea.
Teas to try
Chamomile and valerian
Anise, chamomile and bee balm
Lemon verbena, lemon grass and lemon thyme
Betony and lavender flowers
Borage flowers, lemon verbena and lemon balm
Scented geranium and chocolate mint
Chamomile and spearmint or apple mint
Scented geranium and lemongrass
Spearmint and peppermint
Herbal recipes
Lavender Cookies
2 eggs
1/2 cup margarine
1 cup sugar
1 tsp. lavender leaves
1 1/2 cups flour
2 tsps. baking powder
1/2 tsp. salt
confectioner's sugar
rosewater
Preheat the oven to 375 degrees. Put the eggs, margarine, sugar and lavender in the blender, and run on low until well mixed. Sift flour, baking powder and salt into a mixing bowl. Add other ingredients and stir until well blended. Drop dough a teaspoon at a time onto ungreased cookie sheet. Bake until lightly browed. Blend enough rosewater into confectioners sugar to make a smooth frosting. Ice the cookies and let them set until the frosting is firm.
Lavender Mint Tea Punch
6 tsps dried mint 6 cups boiling water
1 Tbsp. dried lavender bloosoms 1 liter ginger ale
1 cup purple grape juice
ice cubes with fresh mint leaves frozen inside
Brew the mint in the water for at least ten minutes. Add lavender blossoms, allow tea to cool. Strain and add the ginger ale, grape juice and ice cubes. Serve in a punch bowl.
by Susan Wittig Albert
If you enjoy reading about herbs and also love a good murder mystery, try this great series.
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