Herb of the Week -- Bee Balm

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

The herb of the week this week is Bee Balm (monarda)
Monarda is a genus consisting of roughly 16 species of both annual and perennial plants also known as bee balm, horse mint or lemon mint (being, technically a member of the mint family), oswego tea, or bergamot.

Bee Balm is edible and medicinal, the entire plant above ground is edible used as a pot herb, and it is also used as a flavoring in cooked foods.

(pot·herb: A plant whose leaves, stems, or flowers are cooked and eaten or used as seasoning.)

This is a brand new addition to our garden this year. I had never grown it before, and had only heard of it briefly before last year.

I got our plant at a perennial swap this spring. A group of students from a botany class at the local high school grew several different plants and then brought them to the swap. Their mission, (or assignment, perhaps), was to educate people on the plants they had brought, then trade them for different plants, which they then had to take back to the school and study. So they didn't care what they traded for, as long as it was something they didn't already have.

I wish there had been such a fun class when I was in school, I may have paid attention more.

The plant that I have is reported to have bright red flowers, but it has not yet bloomed. Supposedly it blooms in June and July, if so, mine better hurry!


The variety with Red flowers is also called Oswego Tea. It was used by American colonists in place of English Tea after the Boston Tea Party, when they threw the English tea in the harbor to protest the high taxes imposed on it by the British.

Bee balm is considered a good plant to grow with tomatoes, as it is said to improve both health and flavor. It also is a good companion plant in general, attracting pollinators and some predatory/parasitic insects that hunt garden pests.

It can be grown from seeds or cuttings, and will grow quickly and if not kept in control, can become aggressive. Like most herbs, it prefers full sun to partial shade, and likes well drained, slightly alkali soil. It can be grown in clumps or masses for a nice effect as a background plant. Planting 18 inches apart would allow plenty of room.

Although not widely used as a culinary herb, largely because it is not really well known or understood, Bee Balm has a flavor slightly citrus and very slightly reminiscent of mint and oregano. It is good with fruit, in salads, in jellies, or with lamb, or wild game. It can also be used in teas or as a garnish. The flowers are edible and are often used with fruit compotes or as a garnish for desserts.
Our Bee Balm, right after it was planted
Medicinally, generally as a tea, it is reported to have beneficial properties that include improving general digestion, easing flatulence, improving appetite, relieving colic, reducing bloating, alleviating menstrual cramping, and reducing nausea and vomiting.

Externally, bee balm is a wonderful aromatherapy herb. Try placing a handful of fresh leaves in a cloth and positioning it under hot running bath water for a relaxing, lemony scented bath. Deeply breathing in the steam may also help relieve cold symptoms such as sore throat, fever, and congestion.

Bee Balm has also shown some merit as an antiseptic and antibacterial, and a clean cloth can be soaked in a tea and used as a compress, or an ointment can be made to help relieve pain and speed healing for minor wounds, insect stings, and for relief of eczema, psoriasis, cold sores, and clearing up acne.

There is some literature that suggests that Bee Balm should not be ingested if there is a history of thyroid problems, and of course, anyone who is pregnant or nursing should use care and seek advise of a professional before using any herb medicinally.

Although Bee Balm leaves can be rubbed directly on the skin as a mosquito repellent, on some people it may cause phototoxicity (sensitivity to the sun), so using undiluted is not recommended without first testing on a small area of skin.
A month after we planted it
Bee Balm uses in folklore and magic are surprisingly rather sketchy and hard to find.
It is ideal for purifying and relaxation spells, when leaves and flowers
are tied in a cloth and placed under hot running bathwater. Because of this, it is considered a good addition to spells or rituals concerning peace, happiness, contentment, restfulness, and ridding oneself of negative energies or hexes.

Bee Balm is bound to Air and Mercury, and due to the influence of both of these (Air for intellect and Mercury for success), it is believed to be a good herb for money and success in business-related spells. Carry a few leaves in your wallet to attract money, or rub leaves on the skin before a business meeting or job interview for success.

Of course, Bee balm is an excellent herb either alone or combined with other herbs for any spell or ritual that calls for a tea or infusion, and it tastes good too!

On that note, I think I'll go pick some, rub it on my hands for money, Make some delicious tea, for peace, happiness, contentment, and see if I can rid myself of any negative hexes that are hovering around. If you see any wild hexes flying away from me, please duck.

Our Bee Balm tonight

I just have to add, I had never tasted this plant, but when I went out to take this picture, I broke some off, so I brought it in and tasted it.

Wow! It really has a unique flavor. Kind of an "Italian herb, mixed with Lemon Balm" flavor. Now that I know what it tastes like, I see myself using this one a lot!

Watch for my giveaway, coming up in the next few days!

Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures. Read all about it here

Herb of the week -- Hens and Chicks

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

My Herb of the week is Hens and Chicks, sempervivum tectorum.


Hens and chicks, also known as Hens and Chickens , Jupiter's Eye (or Beard), Thor's Beard, Bullock's Eye, Sengreen, Ayron, Ayegreen, Donnersbart and Houseleek, has been a favourite herb since ancient times. The plant is native to the mountains of Europe and the Greek Islands.

The literal translation for the name is “Always Green on the Roof” and refers to the plants hardy nature and the fact that they were often planted on roofs in England, Wales, France, and much of Europe. The Frankish King Charlemagne (742-814 CE) told his subjects to plant the herb on their roofs since it reputedly warded off lightning and fire.

A perennial succulent, easy-care herb in zones 5-10, it does very well in rock gardens, along old walls, or edging pathways. Each plant will grow to four inches and produce round rosettes of leaves and flowering stems . A widely cultivated ornamental garden plant, it spreads easily and prefers sandy, dry soil.

The master plant will spread rapidly by offshoots, which can be left to form an attractive matting of plants, or rooted separately for use in other parts of the garden. The name Hens and Chicks came about because the master plant, with all the offshoots around it is reminiscent of a mother hen, surrounded by a brood of chicks.

It takes from 3-5 years for a plant to mature. When mature a plant will produce sparse purple flowers in July on an upright stem that can reach up to a foot tall. There is also a variation available in a deep maroon color. Each plant will bloom only once and then, once it has bloomed it will die, making room for the offshoots to grown and reach maturity.

I know of no culinary uses for Hens and Chicks, in fact, when taken internally, in large doses, the juice will act as a emetic or purgative.

Hens and chicks have medicinal properties similar to those of aloe vera, although in weaker concentration, and the juice is harder to extract.

Freshly pressed leaves and their juice may be used externally to soothe skin conditions, including burns, wounds, ulcers, insect bites, inflammations, hemorrhoids, eczema, and fungal infections, as well as itchy and burning parts of the skin. Folklore also says they will remove warts and corns.

In magic, Hens and Chicks are believed to be an herb of protection, luck and love.
In folk belief, it was a practice to grow Hens and Chicks at the front door so that they would be the first thing a man saw when he returned from the fields. This was believed to increase the sexual prowess of the man of the house, for which reason they were known in Dorset as "Welcome Husband."

In Scotland, ancient magicians perceived something of the Moon in the roundness of the rosettes, and associated them with with moon-magic, fancying the plant mystically capable of deflecting black sorcery.

The Romans grew Sempervivum in vases at the entrance to homes for prosperity, and to show esteem to Jupiter. This was thought to provide protection from storms, fire, and lightening, all associated with Jupiter.

Although my mother grew them as ground cover when I was a child, I never knew until just recently all the fascinating history, folklore, and medicinal value of this unassuming little plant.

Here are some all potted up cute, and ready to go to the Farmers Market this weekend.


Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures. Read all about it here

Herb of the Week -- Comfrey

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

Welcome back to my Herb of the Week feature. I did this all last year, but I got so busy with so many other things that I haven’t had the time to do it yet this year.

When I did this last year, I had so much fun and learned so much about the herbs that I thought it was something I wanted to do again.

I am hoping to be able to research a new herb each week, and write about it.

The herb of the week this week is Comfrey. symphytum officinale.

I had read something about Comfrey at the end of last season, and wanted to try it, so when I found some at the plant exchange I went to in April, I was excited to bring it home and play with it.

This is kind of stepping outside of my comfort zone just a bit, because Comfrey is not really a culinary herb, although some herbalists suggest using the tender young leaves, chopped in salads.

In fact, some people claim that it should not be taken internally at all, but we will get to that later. I’m getting ahead of myself.

Comfrey, a hardy perennial native to Europe, is member of the Boraginaceae family, a cousin to borage and forget-me-not.

With a long history as a healing plant Comfrey is commonly also commonly known as Knitbone, Boneset, Bruisewort, Ass Ear,(I personally like this one best), and Blackwort. Comfrey is an old herb that has been used medicinally for several centuries at least.

The name Comfrey comes from the Latin con firma, meaning with strength. It is believed this is a reference to the plant's ability to heal bones. The botanical name, symphytum, is from the Greek symphyo meaning to unite.

Comfrey is native to Europe, particularly to Great Britain, where is it often referred to as The Wonder Plant.

Besides its’ medicinal properties, Comfrey is very rich in nutrients with both nitrogen and phosphorus levels that exceed barnyard manure and many commercial fertilizers. The nutrients are very easy to extract, so Comfrey has become a favorite supplemental plant for many Natural and Organic Gardeners.

Comfrey is a fast growing aggressive plant, that establishes easily and perseveres stubbornly, so if you plan on growing it, you should carefully consider the location where you are putting it. Chances are, if you decide to move it, you will have two comfrey beds, the new one, and the old one.

Comfrey will grow in full sun, partial shade to almost full shade, it doesn’t like thin, dry soils. In the wild, it tends to grow in shady boggy areas, marshes and river banks.

It will root deep, so dig as deep as you can to give it the best possible start. The long tap root pulls nutrients from deep in the ground. This is why the leaves are so rich in nutrients that the plants around it may lack.

If you just want one comfrey plant it is probably best to buy one from a nursery, or get one, like I did, from a plant swap, a friend or an acquaintance.

Comfrey can be started from seed, but it requires a cold winter to germinate, so if you plant it in the spring, you may not get any plants until the following spring.

If you are looking to establish a larger quantity of comfrey this is usually done with root cuttings, lengths of root 2-6” long that are buried lengthwise in a trench.

Cuttings or plants, should be planted 4-8 inches deep and 18-36” apart. They will grow rapidly and will fill in between the plants in just a year or two. Feel free to work a little manure into the soil before you plant, even fresh chicken manure. Comfrey processes nitrogen so quickly, that there is little to no danger of burning it by adding fresh manure. In fact, in some countries, farmers use a comfrey field as a place to dispose of raw barnyard slurry. This helps keep it out of surrounding waterways.

Once you have planted, the next step is to do nothing. From this point Comfrey is pretty much self managing. Regular water is about all it will ever ask of you to remain healthy. A healthy Comfrey plant will live several decades.

Leaves can be harvested and at any time. If you are growing it to harvest the leaves you can make your first cutting when the plants are about 2' tall. Cut back to within a few inches of the crown. If you begin harvesting early, you may not get flowers. Leaves, flowers and roots are all used in traditional medicine.

One of the easiest uses of comfrey is as a mulch for other crops. Comfrey leaves will slowly release all the nutrients their long tap roots pulled up from the soil. They’re especially good around plants that like a little extra potassium, like fruits and tomatoes. Many people recommend laying a layer of comfrey leaves in the trench before you plant potatoes. The leaves will rot quickly, giving an extra burst of potasium and nitrogen to the potatoes just when they need it the most.

The other main way to use the leaves in gardening is by brewing Comfrey Tea. There are two methods for doing this.

One is to simply fill a bucket, barrel, tub or crock with leaves, weight them down and leave them in the sun for 3-5 weeks. a drainage hole at the base will allow the thick brown liquid to ooze out as it forms, and it can be collected and stored for later use. It is generally recommended that this type of Tea be diluted before using. It should be diluted with water from 1:1 to 1:10, until it is roughly the color of iced tea. It can then be applied to your plants.

The second method is to fill a vat, bucket barrel or tub 1/4th of the way with comfrey leaves and then fill it the rest of the way with water. Again 4-5 weeks in the sun will brew your tea nicely and it should be just the right concentrate to use directly on your plants.

A word of warning. with either method, you will probably have a strong smell coming from the tea as it ferments. This is an anaerobic process, and will smell kind of like raw sewage. I strongly recommend that you use a bucket with a lid, and that you resist the urge to peek in every day or two.

The second primary use for Comfrey, besides as a garden supplement, is the medicinal use.

This is the part where I need to repeat my medical disclaimer.

I am not a medical expert, or even an herb expert. Although many herbs have been shown to have effects on the human body, I include medical benefits of herbs from my research for informational purposes only. You should always consult a medical professional before beginning any herbal regimen or using any herbs medicinally. Herbs should be used medicinally only under the guidance of a trained professional.

Special care and consideration should be taken by anyone pregnant or nursing before using this or any herb medicinally.

OK, having said that, let’s get back to the medicinal properties of Comfrey.

Comfrey may be used either externally or internally. In a recent study artificially large amounts of alkaloids extracted from Comfrey were injected directly into a bloodstream, causing liver failure. This caused a great deal of concern about Comfrey. It has been banned by the FDA from use in commercially produced herbal supplements.

So although it is used widely as livestock food, and although Comfrey farmers have, for years, fed comfrey to their families as a nearly unparalleled source of protein, potassium, calcium, and vitamins A, B12, and C for years in salads, sauteed along with other vegetables, or drunk as a comforting tea, I cannot on good faith condone taking it internally without checking with your doctor. Further, under no circumstances should a pregnant or nursing woman ingest comfrey.

That brings us to the external uses.

Comfrey contains a substance called Allantoin. This is present in both fresh and dried leaves, and in even stronger concentration in the root of the plant. Allantoin is present, oddly enough, in the urine of most mammals, with the exception of humans and apes, and is part of the reason that barnyard manure makes good fertilizer.

Allantoin is, among other things, an active ingredient in over-the-counter cosmetics because it has a moisturizing effect. It increases the smoothness of the skin; promotes cell growth and wound healing, and has a soothing, anti-irritant, and skin protectant effect by bonding with and enveloping irritant and sensitizing agents.

It is frequently present in toothpaste, mouthwash, and other oral hygiene products, in shampoos, lipsticks, anti-acne products, sun care products, and clarifying lotions, various cosmetic lotions and creams, and other cosmetic and pharmaceutical products.

You can extract the allantoin from the roots and the leaves, or use them fresh, dried, or ground to make a poultice.

Making a Comfrey Poultice
What you'll need:

- enough comfrey leaves to cover the affected area in a paste
- Purified water in some form—preferably distilled water or spring water
- a clean piece of gauze, large enough to cover the affected area
- something like an Ace bandage to wrap around the gauze and a pin or tape to hold it in place
- a blender or mortar and pestle
- a saucepan

Grind the leaves with a a mortar and pestle or place them in a blender with about half as much purified water as leaves. Grind or blend away at the comfrey and water until a paste is formed. If it's too soupy, add more leaves. Once you've got your leaves mashed in one way or another, you're ready to heat the paste. In a small saucepan, over very low heat so as not to scald the herbs, heat your mixture to a comfortable, soothing temperature, stirring constantly. Once the desired temperature is achieved, spread the paste thickly onto the gauze, place the gauze onto the wound, sprain, etc., and wrap with the bandaging material securely around the gauze pad. (NOTE: If you have an open wound such as a bite or gash, place a fresh gauze pad between the wound and the poultice paste so as not to introduce debris into the wound. For a scrape or scratch, direct introduction of the comfrey should be fine.) Secure with a safety pin or other sturdy fastening, and leave in place until the poultice has dried out, at which point you'll want to replace it with a fresh one.
Source:
Suite 101 - Herb Gardens - Comfrey, The Miracle Herb,
by Kelsie Gray

An infusion of comfrey, in light olive oil, makes a massage oil that will help sooth rough skin and is said to be beneficial in treating aches and pain associated with arthritis, sprains and muscle soreness. Because it stimulates cell growth, it should speed healing on cuts, burns scrapes and other injuries.

Because it can help to reduce pain and swelling associated with injuries, it used to be believed that it actually helped to heal broken bones. This is where it got the nickname Knitbone. While it doesn't actually help the bone to heal, in my book, anything that helps with the pain and swelling is a good thing.

To make comfrey infused oil:

Ingredients:
* dried comfrey leaf (preferably organic)
* organic olive oil
* clean quart mason jar or similar jar with well-fitting lid **(see above)
* cheesecloth
* clean bottle for finished oil (to hold approximately 16 oz.) **(see above)
Half-fill the mason jar with dried comfrey leaf. Add olive oil to within 2” of the neck of the jar. Cap, shake well, & allow to sit overnight. The next day, top-off the jar with more olive oil (the comfrey will absorb some, so the level will be lower) to within an inch of the top. Shake daily for the first 2-3 weeks. Place in a warm, dark place, if possible. Allow to stand for at least 1 month, although the longer it sits, the better.

To decant, pour contents of mason jar into a large square of cheesecloth (I put it in a strainer over a quart measuring cup). When it stops dripping, gather the edges together, twist, & squeeze. The leftovers may be composted. Pour finished oil into bottle, label, & store in fridge. It will need to be warmed to room temp before using.
Source:
Jedi Workshop, Herbal Oil for Inflammation and Pain.

Now, everyone tells me I have to use olive oil for things like, but I am going to do an experiment. I may shock the herb growing world, but, although I enjoy growing as close to naturally as possible, I am not obsessive about Organic, Natural, products. So, although everyone says not to use baby oil, the only reason I can see not to do so is that it already has some fragrance added.

So, I am going to make some of this with Baby Oil, since we seem to have a bunch of bottles around with just a bit missing. If it doesn't work, I'm not out anything but an already opened bottle of baby oil and a bunch of comfrey leaves. If it does, I saved myself the expense of buying olive oil just for this.

And last but not least, in honor of all the chickweed Tootsie has been pulling, I wanted to include this recipe:

How to Make Comfrey and Chickweed Ointment

Things You'll Need:
2 oz. dried comfrey
2 oz. dried chickweed
2 oz. dried plantain
2 cups tea tree oil or sweet almond oil
3 oz. beeswax
Cheesecloth or muslin
Strainer

Place the beeswax in the top of a double boiler on low heat, and add the tea tree oil or sweet almond oil.
Leave the mixture on low heat low enough for the beeswax to completely melt, and stir in the dried comfrey, dried chickweed and dried plantain until they are thoroughly incorporated into the oils and beeswax.
Continue heating the ointment on the lowest heat setting for several hours, or until it looks like the dried herbs are totally infused into the ointment. Stir the mixture occasionally.
Fold a large piece of clean cheesecloth or muslin and lay it in a strainer. Strain the comfrey and chickweed ointment through the strainer and into a small bowl.
Put the comfrey and chickweed ointment in jars. Allow the ointment to cool, and seal the lids securely.
Source:
e-How, Herbs and Alternative Medicines.
Comfrey and Chickweed Ointment

Finally, whenever I do an Herb of the Week, I like to talk about the magical uses. Someone at the farmers market asked me just recently, if I actually believed in this.

Well, here is my take on it. It wasn't that long ago that there was a very fine, thin line between the witch, who grew herbs and cast spells and the doctor who grew herbs and cured people.
The fact that they both used herbs, and both used many of the same herbs, to treat the same things, makes me think that somewhere, there was an element of truth behind both of their philosophies.

So, while I am not sure that sleeping with a sprig of a particular herb will make me rich, I cannot discount that burning certain herbs may make me sleep better.

I include the magical uses, where I can find them, for informational purposes only. I find them fascinating and like to see the history behind the herb.

Having said that, Comfrey does not have nearly as much of a magical history as many herbs. Perhaps because it was a bona fide healing plant there was no need to create any illusion of magic to accompany it's use.

But I did find the suggestion that worn or carried, comfrey protects and ensures safety during travel. It is suggested that you tuck some into your suitcases so that they aren't lost or stolen.

Also, it is believed that comfrey root wards off the evil of unknown strangers and brings good luck in making travel arrangements. Place the root in a red bag, and keep it on your person while on the road to ensure that you return to find peace in the home and faithfulness in the marriage.

The root is also used in money spells. Reportedly, the leaves, if wrapped around your money and kept folded for three days are said to make your money attract more money, especially when used in gambling.

Upon learning this Diann suggested that I fill my pockets with Comfrey leaves. I expect if I did, it would help the lint in my pockets attract new lint...

Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures. Read all about it here

Guest Blogger Larry Chiapelli

I have exciting news!

I want to introduce a guest blogger who will be making appearances here at I Refuse to Recede.
Last year, I posted a weekly feature called All About Herbs. Each week I highlighted a different herb, exploring history, growing tips, uses, and interesting facts about the herb. I will be starting this feature up again this year.

Larry Chiapelli, owner of Grammas Gardens in Troy Michigan will be contributing some of the posts for this feature.

Larry has been an Italian Horticulturist since he was just a little boy. 15 years ago, he turned a small family flower farm into a large commercial venture.

Larry is a web-designer, architect, published book author, and Michigan State certified nursery owner.

When asked about his experience with plants, Larry responded: "Actually I'm very spiritual, and have been given a gift to mass produce plants. With this ability, I figured out how to control nature in a unique way, which enables me to produce thousands of perennials, herbs, and flowers."

I asked Larry to put together some tips for how to get started growing herbs, here is what he had to say:

Tips for starting a killer herb garden

So, you want to make your own herb garden? You first want to define what kind of herbs you’d like to use for cooking or holistic purposes. Then, you need to define where you want to build this herb garden.

I like to have my herb garden close to the entrance of my house kitchen, That way I can always look outside and monitor its growth, along with having easy access to grabbing herbs for cooking.

Next, you need to create your garden so it’s ergonomically friendly. In other words, can cars drive by, can you safely cut the grass next to the herb garden, and can you access the necessary herbs you need in an easy manner?

A brick walled, herb garden, approx. 1.5 feet deep, filled with compost is a good way to make one. Simply plot out where the herb garden is to be located, dig the perimeter of the garden first, remove all the dirt and roots, edge a dirt wall with a spade-shovel, stack the bricks around the perimeter of the hole, fill with 100% compost, strategically place all your herb plants in, and now you have a killer herb garden.

Don’t try and attempt to start your herbs by seed. Unless you know how to propagate plants by seeds, it’s not worth the time trying to start herb perennials, or even herb annuals. Eastern Market, in Detroit, has plenty of herb growers that sell herbs at a mere $1 a plant. You could literally mix & match an entire herb garden for a around $30.

Here are some pictures of how to construct a fancy, stone herb garden. Also go to my website,
www.GrammasGardens.com, for more information.




Have fun and happy gardening.

*Note, Larry mentioned Eastern Market in Detroit. I have lived in Michigan for over 10 years now and have been telling myself since I moved here that I needed to go there. Maybe this is a good motivation to check it out myself. I'll have to see if I can talk Diann into going on an adventure with me to see what we can find.

~{@ @}~ ~{@ @}~ ~{@ @}~ ~{@ @}~ Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures. Read all about it here

Fertilizer Friday, Breaking my Promise

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

What a dilemma I have this week.

I promised that last week would be my last recycled post, and I have been working on the garden, so I would have something to post about. Sadly, time spent on the garden is time NOT spent on my blog.

I keep reading about people who have cloners for their gardens and I wonder if I could clone myself. But then I realize that Diann would have twice as much stress if there were two of me. Maybe I could just clone HER.

Alas, I have no cloner.

So, would anybody be offended, if I published just one more recycled post?

I swear, I took lots of pictures today and have lots of plans for the weekend, so I should have fun and exciting new stuff for next week's Fertilizer Friday.

OK, hearing no objection, this post was originally published on my blog on Sept 25, 2009. The herb of the week was Fennel.

Here is the post as it originally appeared, (edited for typos as I found them):

The herb of the week is Fennel (foeniculum vulgare),

Fennel is unique, in that it has so many different uses.
The bulb is a vegetable, the leaves an herb, and two different spices are derived from Fennel, one from the seeds, and one from the pollen. What a versatile and interesting plant!

I learned that tidbit from Alton Brown, on Iron Chef America, just this week, and I was fascinated.

Fennel is native to the Mediterranean region, but is now cultivated worldwide. It is an aromatic perennial that grows to about five feet in height, ( mine has never got that tall, but that’s what the experts say) It has dark green, feathery leaves, yellow flowers, and small, ridged, oval-shaped seeds. The tall stalk looks like celery and is often consumed as vegetables, while the leaves look like dill. The seeds, which resemble caraway seeds are used to flavor foods. Although the taste and aroma of fennel are sometimes mistaken for anise or licorice, the plant is actually related to caraway.

Fennel was one of the nine sacred herbs of the Anglo-Saxtons. We learn, from the Book of Shadows, that the Anglo-Saxtons believed that disease was spread by toxins blowing in the wind. Songs, salt, water, and herbs were trusted means of protection from the flying venom.

There were nine types of evil venom, and nine herbs that would counteract them.

According to a 10th century chant, Fennel conveys longevity, gives strength and courage while its pleasant aroma discourages evil spirits. Fennel in the diet promotes good eyesight and fights obesity.

The word fennel developed from the Latin diminutive of fenum or faenum, meaning "hay".



So, it’s off to the garden we go, to plant some fennel. I say this figuratively of course, since the best time to plant fennel is in April, unless of course you are joining us from New Zealand, in which case, now is the perfect time to start thinking about getting it in the ground! Speaking of New Zealand, be very careful before you plant Fennel. Many places, including parts of Australia and New Zealand have laws against cultivating Fennel, as it is classified as an invasive weed

Fennel will grow in almost any soil as long as it's well-drained, although it will produce more leaves in richer soil. Seedlings do not transplant well, so it is best to plant seeds directly in the soil in late April. Seedlings are delicate and will often bolt from the shock of transplanting. "Bolting" means that instead of forming it's edible part, in the case of Fennel, the ‘bulb’, slowly and nicely, a vegetable plant will send up its flower spike. This is usually brought on by shock to the roots, or a sudden temperature change.

We transplanted ours this year, from some clearance plants that I bought, and it immediately bolted, but I’m hoping for better results next year.

You should only have to plant it once. Fennel readily reseeds itself and the following year, unwanted seedlings should be removed before developing long tap roots that will be difficult to pull up. Sow in succession 2-3 weeks apart to maintain a continuous harvest of leaves and seeds. I planted it a few years ago, but somehow it got lost in the shuffle, and the next year, I pulled all the seedlings, thinking that they were stray dill that had got too far off course. Now I know better.

If you don’t plan on harvesting seeds, remove flower heads to promote bushier growth. Fennel can be treated like an annual if desired, can be grown as an annual, although the established roots will survive most winters with protection. That’s what the experts say anyway, this will be the first year I attempt to over winter Fennel, so we’ll see what happens next spring. Michigan winters tend to be a bit harder on plants than the wimpy winters one reads about in herb guides.

Fennel seems to be one of those plants that doesn’t play well with others, in fact, one herb guide I checked stated that:
“ Fennel is allelopathic to most garden plants, inhibiting growth, causing to bolt, or actually killing many plants.”

Ok, I had to look it up too.

Allelopathy: al-le-lop-a-thy n. The inhibition of growth in one species of plants by chemicals produced by another species.

I learned a new word today!

I saw two complete opposite positions in my research. Some sources state that Fennel is especially harmful to dill and cilantro, while other sources say that dill is one of the few companion plants that fennel will not harm.

Personally, I keep my dill and my fennel far apart, because the leaves look too much alike and I don’t want to go out and pick the wrong one by mistake.

There seem to be three main types of fennel:
Florence Fennel, a type with a greatly enlarged “bulb” meant for use as a vegetable; Sweet Fennel--a plant grown mainly for its seeds used as a spice, but like Florence Fennel entirely edible; and Common Fennel, a wild plant of little culinary use sometimes called Bitter Fennel.

You may have noticed the quotation marks around “bulb” in describing Florence Fennel. The ball at the base of the plant, while somewhat resembling a bulb, is nothing more than a swollen leaf base. A true bulb grows underground and can be used to propagate new plants. Fennel reproduces from seeds, or from pieces of the root crown. This is the part directly beneath the bulbous leaf base, that grows in the ground.

Florence Fennel is harvested at about 14 weeks. Simply cut off the plant about ¾” above the ground. This will allow for feathery fronds to grow from the root base, and you will get a harvest of leaves later in the season. You will not get another ’bulb’ this year from that root base, but you will get leaves and may get seeds.

Leaves can be harvested at any time. The younger they are the more tender they will be, but also the more delicate the flavor.

If you are growing for seed, let the plant grow until the flowers, or seed heads turn yellow and ripen, then cut them and put them in a paper sack to dry. When completely dry, you can shake the seeds loose.

I would let the seeds dry even longer before storing them, to make sure that they are completely, 100% dry. If they are not, they will mold, and all the work and time and effort it took to get a bottle of fennel seeds will have all been for nothing.

Fennel bulbs can be frozen or pickled, while the leaves are better enjoyed fresh. It is not recommended that you dry them, as they become crumbly and lose most of their flavor.

(I always have to test things like that when I read them though, so I will probably dry some this year, just to see for myself.)

Once you have harvested your fennel, the next step is to figure out what to do with it.


Fennel may be served on it’s own, in a variety of ways:

You can,

Parboil slices, drain and place in a buttered dish. Cover with grated parmesan cheese and bake for 15 minutes in a hot oven.

Or

Parboil the whole bulb for 10 minutes. Remove and cut into thick slices (about 3-4 per bulb lengthwise). Brown in butter and garlic until the whole garlic clove takes a little colour. Add a little water, cover and slowly braise, turning a few times until done - about 40 minutes. Keep adding small amounts of water so as not to let it burn. The fennel should be lightly brown - allow the liquid to cook down to a little sauce toward the end of cooking time.

Or

Cut in half lengthwise, cut out core and parboil with a lemon slice for 10 min. Bake in hot oven for 20-25 minutes with a sauce.

Or

Steam or sauté thin slices cooked al dente and serve with a tomato or cheese sauce.

Or try one of these recipes:

Fennel with Ham Casserole

Cook ½ lb fettucine
Parboil 1 large fennel bulb as described above.

½ lb ham (thinly sliced)
½ lb Gruyere Cheese (grated) (any good Swiss cheese will work)
¾ c cream
1 Egg

Butter a rectangular baking dish, layer half the noodles, then the fennel, the ham then the cheese. Repeat, ending with the cheese. Mix the cream with the egg and season with salt and white pepper. Pour over the casserole and bake for 30 minutes.

Pickled Fennel

Ingredients
3 lb Fennel (about 9 bulbs)
1 md Orange
2 c White Vinegar
5 T Salt
2 T Sugar
6 Whole pieces Star Anise

Wash fennel and cut away any bruises or bad spots; trim ends and slice into very thin rings. Cut three 1-inch-wide strips of peel from the orange. Remove any pith from peel.
Bring 1 1/2 C water, the vinegar, salt, and sugar to a boil in a large pot.
Meanwhile, fill 3 pint jars halfway with fennel. Place 1 piece of orange rind and 2 pieces star anise on top of fennel. Fill jar with remaining fennel, using the back of a clean spoon to pack it down. Leave 1/4 inch of space beneath the rim.
Pour hot liquid over fennel, covering it by 1/4 inch and leaving 1/2 inch of space beneath the rim of each jar. Place lids on jars and let stand until cool. Store in refrigerator; serve within 3 to 5 days.

Fennel and Tomato Gratin

3 large bulbs fennel, sliced
1 clove garlic, sliced
2 large tomatoes, sliced
1 tbsp olive oil
1 cup stock made from Marigold Bouillon
1 slice bread
1tbsp finely grated Parmesan.

Warm the oil in a shallow pan and arrange the sliced fennel in one layer. Cover and leave 10 minutes before adding the garlic. Stir gently, then rearrange the fennel and cover with a layer of tomatoes. Season and pour over the stock, then cover the pan and simmer on the lowest heat for 15 minutes.
Meanwhile, chop the bread into pieces smaller than sugar cubes, grate the Parmesan, and combine.
Now tip the fennel and tomato mixture into a baking dish, cover with bread mixture, and bake in a medium oven (160 degrees C) for 20 minutes.



Fennel is a source of Calcium, Potassium, Magnesium, Niacin, Magnesium, Phosphorus, Copper, Vitamin C.

Fennel is used medicinally for treatment of flatulence, colic, urinary disorders, and constipation, as well as an eye bath or a compress to reduce inflammation.

Recent research indicates that fennel also reduces the effects of alcohol, and chewing it sweetens the breath. Fusions using the seeds and roots help strengthen the digestion, treat ulcers, and suppress the appetite. However, excessive doses of the oil should not be taken, nor should it be given to pregnant women.

Although the root is sometimes used medicinally, it is not as effective as the seeds. Fennel seed extracts have proven to calm muscle spasms by reducing smooth muscle contractions.



Studies indicate that substances in fennel can reduce airway congestion by thinning and loosening phlegm, which tends to support the addition of fennel in numerous European cough remedies.

An infusion from the seeds makes a good gargle for sore throats or used as a mild expectorant.

A syrup made from an infusion is given for colic and teething pain in babies.

A decoction from the seeds is used in Chinese medicine to relieve abdominal pains, colic, and stomach chills.

Mouthwash and gargles are made from infusions for gum disorders, loose teeth, laryngitis, and sore throats.

Chest rubs are made from the essential oil and combined with eucalyptus and a neutral oil for upper respiratory congestion.

Decoctions from the roots are prescribed for such urinary problems as kidney stones or such disorders associated with high uric acid content as gout.


Fennel also is rich in folklore and in magic, both ancient and modern.

The Greek God Prometheus (from whom Prometheus the Dragon took his name) went to Mt. Olympus and stole fire from Zeus and hid the fire in a giant fennel stalk and brought it down and gave fire to humankind. Later Zeus got very angry at Prometheus for sharing knowledge with humanity and punished him.


Used in cooking, Fennel is said to bring protection to your dinner guests.

Traditionally Fennel is gathered on midsummer's eve and hung in the home for protection. Fennel is hung above doors and windows to protect your home from evil spirits, sorcerers, and from evil spirits from entering into the house. Fennel seeds are placed in keyholes to keep ghosts from coming into the building.

Wearing a piece of Fennel in the left shoe is said to prevent wood ticks from biting your legs. Fennel is also hung up at windows and doors to ward off evil spirits, and the seeds are carried for the same reason. Fennel is used in purification sachets, as well as healing mixtures.

Fennel is still a relatively new addition to our garden. We grew it once before, with limited success, and added it this year, but not understanding how to do it, and it immediately bolted.

I am hoping that armed with this new found information, Fennel can become a regular part of our garden in the future.

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Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures.


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Fertilizer Friday -- Basil

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

They say that April Showers bring Mayflowers, I'm hoping some April sunshine will bring soil dry enough to plant in.

Until then I have at least one more recycled post up my sleeve. This one is about one of my favorite herbs to smell, but one I am still learning about, Basil.

This is the post, as it originally appeared, Sept 4 2009, on my blog.

The herb of the week is Basil. (ocimum basilicum)



I cannot think about Basil, without thinking of Sherlock Holmes.

Sadly, I also can’t hear the name Basil Rathbone, without picturing a leafy green character reminiscent of Sesame Street, The Muppet Show or Vegi-Tales.

But once I move beyond word recognition, Basil is one of the very most fragrant herbs I have ever grown. I hadn’t cooked with it much until recently, and so, I was reluctant at first to put an annual into our garden. But once we started growing it, I was hooked.

If for no other reason than the aroma, Basil is an essential part of our garden now. I can go outside, and drag my fingers across the plants and the fragrance follows me all the way down the walkway.

Basil got its name indirectly from the Greek word basilieus meaning King. But the story doesn’t end there. Basil was not necessarily the king of herbs.

Legend has it that the name came from a mythical creature known as the basilisk (or king of snakes) . This creature was supposed to have the head of a rooster, the body of a serpent, and the wings of a bat. (Think, Harry Potter, Chamber of Secrets)

It was extremely poisonous and even its breath or glare could be fatal. Its appearance is so dreadful, that if it could see itself in a mirror it would burst apart with horror and fear. Basil was said to be the only cure for its bite as well as its breath, which could kill plants and animals.

Another explanation is that, as it was used in embalming, the name came from the Greek basilikon phuton, meaning magnificent, royal or kingly herb. I have no way of knowing which one is true, but personally, I prefer the Basilisk story, just because it is more exciting.

Basil is rich in folklore and superstition. Because of its believed effectiveness against the basilisk, Basil was presumed to have medicinal properties when applied to the bites or stings of animals.

The ancient Greeks and Romans thought that Basil would only be effective if it were planted while the sower was screaming wild curses. They also believed if you left a Basil leaf under a pot, it would turn into a scorpion. Many believed that even smelling the leaves would cause scorpions to grow in the brain!

When the Hindu god, came down to Earth she was supposed to have taken the form of Basil. As such, Hindus hold the herb sacred and ask forgiveness when they touch it.

In Romania there is an old custom that if a boy accepts a sprig of basil from a girl, he is engaged to marry her.

Legend has it that Basil was found growing around the tomb of Jesus. Although many herbal legends seem to share this claim, it may not be too far from the truth in this case. Basil was often used in embalming, dating back to ancient Egypt, and as such was planted in areas in and around tombs, where it would be readily available when needed.

Today, it is a primary ingredient in Italian and Vietnamese, Laotian and Thai cooking, In addition to its culinary uses, Basil is also used in perfumes, soaps, shampoos and dental preparations.



Basil is a fragrant and tasty annual, good raw or cooked, which can be grown indoors or out. It is very sensitive to frost and even to cold winds. It is said to require 6-8 hours of sunlight a day, however, I have several basil plants growing in full shade this year, and they have done remarkably well.

Although it can be grown from seed, there are over 60 different varieties of basil, so there are always many varieties of plants available at the nursery each spring. This year alone we have two different purple basil varieties and two different green varieties.


One of the most important steps in growing a superb batch of basil is the harvest.

The goal is to grow your plant to the maximum height and produce the bushiest plant possible with the most amounts of leaves. That is the secret to growing great basil, and although most people know how to plant and pick and even cook Basil, many, like myself until this season, do not understand the tricks to getting a big full bushy plant. The key is actually in the pruning that you do to produce the best plant.

Fairly early in the growing season, you should try nipping off the end growth of each branch. The plant should have at least 3 sets of leaves at this point, and be at least 1 foot tall, to ensure that you are not going to kill the plant. It is even better if you wait until they have 4 to 6 sets of leaves so that the plant will flourish for a longer period of time. For the first pruning you should cut the plant right above the second set of leaves. This needs to be done every 3 weeks or so, to see a significant growth. If you do this correctly every time then you should be able to produce 15-24 cups of basil per plant per season.

Like most herbs, the best time to harvest the basil is in the morning. It should be right after the morning dew has dried, and before the heat of the afternoon. The essential oils are at their strongest at that time, giving more flavor to the plant. The night before you harvest, you should water down the plant thoroughly to ensure that all the dust and particles have been washed off.

*Note: This strategy will work for many of your herbs. By nipping the end of the branch, you force growth further down the branch, producing a bushier, leafier plant.

Once you have your Basil harvested, there are several things you can do with it. Of course, fresh Basil can be used for many things, from salads to garnishes, to pesto, to pizza.

Basil can be dried or frozen, as well. Neither method will be as good as fresh Basil, but you will still be able to add the flavor of basil to foods long after the growing season has ended.
Before you go preserving all of it, though, you should try this recipe with some of your fresh Basil:

Mozzarella, Tomato and Basil Plate

1 ball (8 ounces) fresh mozzarella
1 large ripe tomato
1/2 cup fresh whole Basil leaves
2 Tablespoons extra-virgin olive oil

Use a serrated knife to halve the ball of mozzarella and then slice into 1/4-inch thick half moons. Slice the top and bottom off of the tomato; chop these pieces into a fine dice and set aside. Slice the tomato in half down through the center and then cut each half into 1/4-inch thick half moons.
Working in a circle on a dinner plate-sized serving platter, overlap the slices of mozzarella and tomatoes. Tuck a Basil leaf in between each layer, allowing much of the leaf to show. Arrange the reserved diced tomatoes in the center of the plate and garnish with another Basil leaf or two. Drizzle the olive oil over everything; sprinkle with the salt and pepper to taste.
Serve with a nice crusty bread, preferably homemade.
Makes two or three servings.

It’s not the same, but this recipe reminds me, My wife makes an absolutely delicious concoction with tomatoes and garlic and Basil that she puts on toasted bread. She knows the fancy Italian word for it, but I just call it good! It was the reason that we decided to grow Basil, even though it is an annual. Basil is one of the few annuals we grow in our herb garden.

And of course, by this time of year, we have all eaten all the zucchini we want for the summer, but the darn plants just wont stop yet, so here is a way to use up a few of those big green behemoths.

Remember, as with most dried herbs, 1 T. fresh basil = 1 t. dried basil.

Zucchini Chowder

2 medium zucchini, chopped (1 large)
1 medium onion, chopped
2 cloves garlic, minced
2 T. fresh parsley minced
1 1/2 t. dried Basil
1/3 cup butter
1/3 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
3 cups chicken stock
1 teaspoon lemon juice
1 can (14-1/2 ounces) diced tomatoes
1 can (12 ounces) evaporated milk
1 package (10 ounces) frozen corn
1/4 cup grated Parmesan cheese
2 cups (8 ounces) shredded Cheddar cheese
Pinch sugar, optional
Chopped fresh herbs, optional garnish

In at least a 4 qt. soup kettle over medium heat, saute the zucchini, onion, garlic, parsley, and Basil in butter until vegetables are tender. Stir in flour, salt and white pepper. Gradually stir in chicken stock and lemon juice; mix well. Bring to a boil; cook and stir for 2 minutes. Add Tomatoes, evaporated milk, and corn; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until corn is tender. Just before serving, stir in Cheddar and Parmesan Cheese.

Add sugar and garnish with chopped fresh herbs, may also be garnished with homemade croutons.


There are many medicinal uses for Basil, The leaves strengthen the stomach and induce perspiration. They are a nerve tonic said to sharpen the memory. During the rainy season
boiled with tea, act as preventive against malaria In case of acute fevers, the leaves boiled with powdered cardamom in half a liter of water and mixed with sugar and milk is reported to bring down the temperature. It should be given every 2-3 hours, with sips of cold water given in between.

Basil has been reported to bring on Menstrual cycles, and so pregnant women should not treat with Basil unless directed by a physician.

Basil is a primary ingredient in many cough syrups and expectorants. It helps to mobilize mucus in bronchitis and asthma. A decoction of the leaves, with honey and ginger may be used to treat bronchitis, asthma, and dry cough. A decoction of the leaves, cloves and common salt is said to give immediate relief in case of influenza. In either case they should be boiled in half a liter of water till only half the water is left then add the other ingredients. Common sense reminds us to be careful when administering any hot liquid, so as to not burn the mouth.

Basil leaves are regarded as an 'adaptogen' or anti-stress agent. Studies have shown that the leaves can provide significant protection against stress. Even healthy persons can chew leaves of basil, twice a day, to help prevent stress. As an added benefit this will help counteract bad breath, and will also contribute to healthy gums.

In Magic, Basil is said to open the pathway to prosperity, promote a sense of love and well being and is reportedly an aphrodisiac for women. Basil is used in purification and wealth spells.

Put basil leaves in all corners of the rooms in your house to aid in protection. Make a basil charm and carry on your person or hang in your car to aid in safe trips. Place basil leaves in your wallet to help in the aid of monetary needs. Carry basil in your pocket for luck in gambling.

To foretell relationships place two basil leaves on burning charcoal. If the leaves fly apart so will the relationship. If the leaves burn quietly the lovers will be in bliss. Basil is used in many potions, for love money health and protection. Use basil incense for purification before rituals. Burn basil for visions questing.

Witches flying ointment is made with the juice of basil. To promote fidelity sprinkle basil over your partners heart. Use basil oil in room diffusers to promote tranquillity.

Basil leaves put on computers is said to keep them working.

And on that note, I hope that a picture on my screen will work as well ~!

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A side note here: Six weeks after I wrote this, that computer crashed irreparably, so I guess I should have used the real thing...

Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures.


Read all about it here

Fertilizer Friday Rosemary

It's Friday, and that means a visit to Fertilizer Friday over at Tootsie Time.
Check out her blog party and see what other people have blooming in their gardens.

It's almost time to start getting the garden going, the snow has all melted, thanks to the heavy rain we got last week, and although it is supposed to be cold again next week, this week has been sunny, warm, and "Springy".

This is the hard time in Michigan. Everyone knows that we will have one more cold snap before Winter is over, it always sneaks up and hits us just when we think Spring is officially here.

It isn't really safe to plant delicate things like tomatoes outside before Memorial Day around here, but we can get a few things going real soon.

In the meantime, I am excited to be able to share some of last years garden with this years friends.

This post, originally appeared on my blog August 22, 2009. The herb of the week was Rosemary. And for the record, once again, our Rosemary did not make it through the winter, and once again we will be replacing it this spring.

Here is my post, as it appeared last summer:

The herb of the week is Rosemary.

Although officially a member of the Mint family, Rosemary, a perennial, evergreen shrub, with needle-like leaves has very little in common with most varieties of mint.

The name Rosemary, has nothing to do with roses, or Mary, but is derived from the Latin, rosmarinus
ros meaning “dew,” and marinus meaning “of the sea”. The name, dew of the sea, presumable came about since it is found growing wild in Mediterranean regions near the sea.

An herb that is not known for its‘ flowers but rather for its’ foliage, Rosemary is planted almost as often for ornamental purposes as for anything else. But despite its’ attractive appearance, it is a very valuable culinary herb. It does flower, generally in the spring, and the flowers are edible as well.

Rosemary is a low maintenance plant, and can actually suffer from too much attention. But there are still a few things you should know to keep your Rosemary plant healthy.

Rosemary can die outside at temperatures below 30 degrees, although I have kept it alive right up until it hit zero. Sub zero temperatures have killed mine every time I tried to keep one through the winter, no matter how much I mulch and try to protect it.

Rosemary will do well indoors, as long as it gets at least 6 hours a day of sunlight, but indoors, there is a danger of powdery mildew forming on the leaves. This is a white powdery fungus that grows if your air is too humid. You can discourage this by letting the soil dry completely between waterings, and keeping a small fan running to provide air circulation.

Powdery mildew will not kill your plant, but it will make it weak, and of course, nobody wants Rosemary and powdery mildew flavored roasted chicken.

It is difficult to grow Rosemary from seed, and you will have more luck with either cuttings or nursery transplants.

Rosemary likes sunlight, air and good drainage. 6-8 hours of full sun a day is ideal.

If you have a climate that will allow you to grow Rosemary outdoors year round, plant your Rosemary in sunlight, with good drainage in a spot where the breeze will blow through it, and where the water won’t pool around the roots.

Rosemary is harvested by simply cutting off a sprig. It can be used fresh or dried, and is good with wild game, chicken, pork, vegetables, or anything else you want to roast. Rosemary does not shrink much when drying, so it is one of the few herbs that you use the same measurement for, whether using fresh, or dried. Having said that, should you choose to powder, or crush your dried leaves, one teaspoon of powdered Rosemary equals two teaspoons of crushed Rosemary.

Freeze whole sprigs of Rosemary. When you need some, slide your thumb and index finger down a sprig, taking off as many leaves as you need. Remember, frozen Rosemary is stronger than fresh

Fresh leaves can be added whole, or chopped coarsely. If using whole leaves you may want to mash them a bit with a mortar and pestle, or if you don’t have one, put them inside a Ziploc back, unzipped, and run your rolling pin over them a few times, to release the oils.

After you have used all the leaves, the twigs can be soaked in water and placed on your coals next time you light up the grill, to add a smoky Rosemary flavor to your food.

A 2-4 inch sprig of Rosemary added to a pot of tea will liven the tea, while the same size sprig added to a pitcher of lemonade will give it a flavor burst that makes it even more refreshing.

Equal parts Rosemary leaves and olive oil, with a dash or hint of soy sauce, makes a good glaze when grilling meats or vegetables.

Mix 1 T each Rosemary, Marjoram, Sage, Olive Oil, And 1 C white wine, for a marinade for meats.

Marinate eggplant “steaks” in this overnight and lay them on the grill for a special treat. Add Rosemary with butter, salt and pepper to flavor baked potatoes.

Rosemary is especially appealing to those on a low sodium diet, as the robust flavor will often reduce the need for added salt.

Besides a culinary herb, Rosemary has many medicinal qualities. It is rich in anti-oxidants and has antibacterial properties as well. Rosemary wine can boost the circulation and nervous systems, while Rosemary tea is used for treating colds, headaches and nervous disorders as well as treating muscle cramps and calming nerves. An emulsion made from Rosemary oil and hot water, when gargled will help a sore throat.
CAUTION: When Rosemary is used as a tea, the dose should not exceed one cup per day. Overdose can cause fatal poisoning.

Laboratory studies in Europe have shown that Rosemary contains chemicals called quinones, which have cancer prevention properties. The studies show that oil from the leaves of the Rosemary plant can help prevent the development of cancerous tumors in laboratory animals. It is quite possible that this applies to humans as well, though the studies have not yet confirmed this.

It has long been believed that Rosemary would help the memory. Shakespeare made reference to this in Hamlet.
In ancient Greece, students wore Rosemary garlands while studying for exams believing it improved their memory.


In superstition and folklore, Rosemary has long been associated with memory or remembrance. At one time Rosemary was used in almost every wedding ceremony. Brides wore wreaths woven with sprigs of Rosemary dipped in scented waters, or they carried Rosemary in their bouquets. At funerals mourners tossed fresh sprigs into the grave as a sign that the life of the departed would not be forgotten. Tapping a fresh sprig of Rosemary against the finger of a loved one was supposed to secure his or her affection. Even today, an offering of Rosemary signifies love, friendship, and remembrance

The folklore doesn’t end there though. For centuries people thought that a Rosemary plant would grow no higher than 6 feet in 33 years so as not to stand taller than Christ. Another story tells that the flowers were originally white but changed to blue when the Virgin Mary hung her cloak on a bush while fleeing from Herod's soldiers with the Christ child. Rosemary possessed powers of protection against evil spirits, or so people thought. In the Middle Ages, men and women would place sprigs under their pillows to ward off demons and prevent bad dreams.

In magic, Rosemary when burned, is believed to emit powerful cleansing and purifying vibrations, and so is smoldered to rid a place of negativity, especially prior to performing magic. It is one of the oldest incenses. It is burned for protection, exorcism, purification, healing, to cause sleep, To restore or maintain youth; to bring love and to increase intellectual powers. Rosemary infusion is used to wash the hands before healing work, and the leaves mixed with juniper berries are burned in sickrooms to promote healing

Rosemary is also thought to be a protective herb. It can be made into a protection wreath, and can be placed above the door or under the bed for protection from evil. Try it in a dream pillow or put it in a pillowcase to protect and ward off bad dreams.

Lastly, and not surprisingly, the fragrance of Rosemary is said to be of benefit as far as emotional spirit, youthful outlook, and pleasant memories. Use it in potpourris and sachets for this purpose.

I grow it because I like the way it smells after a rainstorm, when the sun hits it, and I like to add some when I am grilling chicken. But with all these other uses, I see Rosemary being a more widely used herb for me in the future.

~{@ @}~ ~{@ @}~ ~{@ @}~ ~{@ @}~

Be sure and join me each Tuesday for Tuesday Trivia Tie-in, where readers are invited to share trivia and show off their treasures.


Read all about it here