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

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.

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

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 March 5 2001 -- Stevia

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.

Our herb bed is still under 6-8" of snow, although it was over 40 degrees today and the snow was melting like crazy. Maybe soon I can get back outside and play in the dirt, but until then, I am so glad Tootsie is letting me recycle some posts, so I can feel like I am a gardener still.

My recycled post of the week is about Stevia, another fairly new herb to us. We tried it last year, and learned a lot in the process. We ended up with about 2 Tablespoons of finely ground powdered Stevia.

Hopefully we will grow it again this year, with much more productive results.

Here is my post, as it appeared on my blog, originally posted August 1, 2009. (with some spelling errors and typos corrected.)

The herb of the week is Stevia (Stevia rebaudiana).

Technically, Stevia describes about 250 plants closely related to asters and sunflowers, which are mostly native to South America, but Stevia Rebaudiana, also know as Sweetleaf or Sugarleaf, is commonly referred to simply as Stevia, and it is the plant I want to address this week.

This plant was a fluke for us. I had seen something online where I could request a free sample of a non-sugar sweetener. Always looking for new ways to eat sweet without adding ‘junk to the trunk‘, as it were, I sent for some and when they arrived I read about the product. Seems they were a crystal made from a plant called Stevia. So, when I saw Stevia plants at the nursery this spring, I thought, “What the heck, let’s try some”.

A bit of history here, Stevia was banned from the United States for a while, then, when it was allowed, the FDA only allowed it to be sold as a nutritional supplement, or an additive, they didn’t allow it to be called a sweetener. It wasn’t until December of 2008, that they finally allowed it to be sold as a sweetener.

Stevia is 30 to 40 times as sweet as sugar, and it appears, that there is a rapidly growing market for this plant. It is widely used worldwide, in Japan since the 1970’s, in China since the 1980’s, and more recently Canada, and is gaining acceptance in the US as well.

The plant is somewhat unattractive and unassuming , but seems to be very hardy and low maintenance.

There does not seem to be much information available as to the origin of the name, although there is a bit of controversy over the pronunciation. While some people pronounce it Stee-vee-uh and others prefer Steh-vee-uh, it seems the proper Latin pronunciation is Stay-vyuh. However, like many words, this one has become Americanized and the most common pronunciation here is Stee-vee-uh.

So, now that we've got that out of the way, let’s talk about growing it.

Organic gardeners in particular should find Stevia an ideal addition to their garden. Though nontoxic, Stevia plants have been found to have insect-repelling tendencies. Their sweetness seems to be a kind of natural defense mechanism against aphids and other bugs . Perhaps that's why crop-devouring grasshoppers have been reported to bypass Stevia under cultivation.

While tolerant of most soil types, Stevia prefers a sandy loam or loam. Any well-drained soil that produces a good crop of vegetables should work fine. Stevia will grow well in partial shade, but will do equally well in full sunlight.

In North America, Stevia survives winters only in the warmest areas such as southern California, Florida, and Mexico. In colder areas, Stevia is planted after the last frost and treated as an annual.

Planting from seeds is difficult and can be discouraging, so I would recommend buying some plants from a nursery. The ambitious gardener may then take cuttings and winter them inside for next year. The less ambitious gardener, or the one with less room than ideas, like myself, may finds it easier, and ultimately more rewarding to simply buy new plants next spring.

Stevia prefers well drained soil, and care should;d be taken to avoid water puddling or pooling around the roots, as it seems particularly prone to root rot.

Stevia will do well in a container garden, or a pot as long as it is at least 12” deep and 12” in diameter.

Plants should be spaced at least 18” apart, as they can reach up to 30”” tall, and, with the right tricks can bush out and grow 18-24 inches wide. Not knowing those tricks, I have three Stevia plants that are tall and spindly and did not bush out very much at all.

Pinching off the tops of the main stem, and then subsequent stems, will result in a shorter bushier plant. Flowers should be removed as soon as the buds appear. , Because it is a member of the “Aster” family, once flowering has begun, not a single normal leaf will be produced. Removing flower heads will not encourage new leaves.. Failure to harvest plants before several flowers have opened, will allow these flowers to impart a bitter/dirty flavor to the leaves.

Your strategy for harvesting your Stevia plant will depend on the region you live in and whether or not you intend the plant to overwinter. The later in the year you can wait to harvest, the sweeter the leaves will be, as the plant continues to produce steviocides. A full harvest will probably occur in late September or early October.

If you intend to keep your plant over the winter, remove the leaves from the top of the stem down to about 4-6” above the ground. If, like me, you plan to replant, the just cut the entire stalk.

The stem is not nearly as sweet as the leaves, but does have some steviocides in it, feel free to experiment by using it to stir your tea.

The leaves are traditionally dried, and then powdered, in a blender or coffee grinder. The powder can then be used as a sweetener for tea, or other beverages, or in many other recipes.

Not all Stevia plants are created equal, so you will want to experiment with yours, but it has been claimed that one teaspoon of powder can equal the sweetness of one cup of sugar.

Of course, the green flecks can be unattractive if using Stevia to sweeten something like whipped cream, for example, so there are other ways to extract the flavor.

Hot liquid will release the steviocides, so steeping the leaves in hot water or, whirling them in a blender with hot water, and then straining the bits will give you a sweet water.

One article I read, suggested heating a cup of vodka to just below boiling and then adding it to one cup of finely chopped leaves. After letting it stand for 24 hours and straining the leaves out, the resulting liquid can be used, a few drops at a time, to sweeten a variety of beverages, or for many other cooking applications, where precise measurement is not critical.

Of course, Stevia can be picked as needed throughout the growing season, and One fresh Stevia leaf is enough to sweeten a cup of tea or coffee or a glass of lemonade. Or you may try adding the leaves to baked beans, barbecue sauce, salad dressings, etc.

Medicinally, Stevia is fairly new to the scene, various studies have found the leaf to contain proteins, fiber, carbohydrates, iron, phosphorus, calcium, potassium, sodium, magnesium, zinc, vitamin A, Vitamin C and an oil which contains 53 other constituents. Quality Stevia leaves and whole leaf concentrate are nutritious, natural dietary supplements offering numerous health benefits.

It is sold in some South American countries as an aid to people with diabetes and hypoglycemia. Studies have also indicated that Stevia tends to lower elevated blood pressure but does not seem to affect normal blood pressure. It also inhibits the growth and reproduction of some bacteria and other infectious organisms, including the bacteria that cause tooth decay and gum disease. This may help explain why users of Stevia enhanced products report a lower incidence of colds and flu and why it has such exceptional qualities when used as a mouthwash or added to toothpaste. Many people report significant improvement in oral health after adding Stevia concentrate to their toothpaste and using it, diluted in water, as a daily mouthwash.

There doesn't seem to be a lot of Magic, superstition, or folklore surrounding Stevia, perhaps because it is still so new on the local scene, although Brazilian and Paraguayan native cultures have been using it for centuries.

The plant was an experiment for us this year, we have used the leaves to sweeten herbal teas and have been pleased with the results.

I look forward to playing with it more in the future and intend to make it a regular plant in our garden.

Don't forget to sign up for my giveaway, you can be entered up to 6 different times!


Read all about it and enter here.

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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I apologize in advance to any anonymous posters. Because of the large amount of SPAM I was getting, I had to block anonymous comments.
Sorry,

Troy

Fertilizer Friday Feb 26, 2010 -

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.

This weeks reycled post is about an herb that we grew for the first time last year. We enjoyed it, and are hoping to have it in our garden again this year. The plant went dormant at the end of the season, and we potted it and put it inside in a cool dark place to sleep. I'm hoping that it comes out to play in the spring. If not we will probably replace it, because we really liked it.

Here is the post as it appeared on July 26 2009. I did something odd when I copied it over and a couple of the pictures got blurred. Hopefully in a few months, I will have some brand new pics of a full vibant plant to show off.

The herb of the week is Lemon Verbena

Lemon Verbena (aloysia triphylla) also sometimes called Lemon Bee Brush is a deciduous perennial shrub native to South America where it can reach 10 to 15 foot heights. Here, in cooler climates, it generally is more restrained. It grows well year round in zone 9, in other zones will do well during the warm months, but should be taken inside during the winter.

Not to be confused with the 250 or so different species of beautiful flowering plants in the genus Verbena, Lemon Verbena, a completely different, but related plant, has a somewhat disappointing flower, but makes up for it with an incredible scent.
Although a cousin of Verbena, the flower that share a common name, Lemon Verbena differs in that it produces only 2 seeds per flower, while true Verbena produces 4 seeds per flower.

Once it was discovered that it was not truly a verbena, the plant was given the name Aloysia in the early 1800’s named after Maria Louisa, Princess of Parma, wife of King Carlos V of Spain.. One only has to smell the leaves of the plant to know where the better known name Lemon Verbena came from. The Triphylla part of the name is a nod to the fact that leaves generally grow in clusters of three, although this is not always the case. Many plants will have four, or even five leaves per cluster.

In Gone With The Wind, Scarlett O’Hara’s Mother Margaret Mitchell states that Lemon Verbena is her favorite scent.

Not being an avid fan of Gone With The Wind, I have to admit that I had not heard of this plant before, so when we added it to our garden this year, it was a new and exciting mystery for me. I love plants like that. They give me a chance to play, to try new experiences and learn new things.

Lemon Verbena has a long history as a sacred and medicinal plant. Garlands and wreaths of it were commonplace at festive ceremonies as well as its use in teas and drinks for ceremonial occasions and for bridal posies and festive parades. Considered to be a calming and gentle medicine, its history is lost in the mists of time. But every village square and place of worship had lemon verbena planted around it and hedges of it protected graveyards, inns and places of family gathering.

Lemon Verbena is a fast growing plant that Likes full sun, but will tolerate some shade, likes fairly dry soil, and does not require a lot of extra care. If you want tall, spindly, branches, you can just let it go, or if you want to keep it shorter and bushier, pinch off the ends of the stems from time to time, to force new growth. These tender leaves you just pinched off are the best for culinary use, as the larger older leaves tend to be a bit tough.

Leaves can be harvested as needed or as available throughout the year, or stripped from twigs and branches as you prune the plant to fit the space you have available for it. Commercially it is harvested once during full bloom, and once again at the end of the growing season.

The plant will lose it’s leaves in the fall, like most deciduous trees, so, it is not a bad idea to harvest them when you see the first one drop, rather than wait for them to die and dry out and look bad.

The leaves are useful for many things. Where grown commercially, oil extracts are provided for use in cosmetics and toiletries.


Culinary uses for Lemon Verbena seem to be mainly desserts and beverages, although the tender leaves can be used chopped up in salad dressings or in fruit salads, or left whole as a garnish for chilled drinks. You can also use the leaves in cooking fish or poultry or add it to marinades. You will get the lemon taste, but be aware you wont have the acidy “tang” of lemons. Try adding a few leaves to the pot when you cook rice, easily taking them out when the rice is done.

Another very easy way to use the leaves is to steep them in milk, the milk then used as an ingredient for puddings, cake or cookie icings, or homemade ice cream -- for anything calling for milk that would be pleasant with a lemony addition.

6-10 leaves can be buried in a cup of sugar, and left to sit, then use the sugar, like the milk above, in anything that would benefit from a light hint of lemon.

Pastry chefs have been known to put a few leaves on the bottom of a cake pan before they pour the batter in. The heat releases the oils into the cake as it bakes. Just remember to peel off the leaves and throw them away when you take the cake out of the pan.

Try an infusion of Lemon Verbena in Olive Oil, with just a bit of garlic, brushed over skewered chunks of summer squash, mushrooms, cherry tomatoes, green peppers, and onions, grilled to perfection as a gourmet addition to any picnic or barbecue this summer.

Or you can make your own “Mrs. Dash” type seasoning, to use on a variety of different foods, I like it on Baked potatoes, steamed vegetables, or cottage cheese.

Herb Seasoning

1/2 cup dried dill weed
1 tbsp. dried lemon verbena
1/2 cup dried minced onion
1 tbsp. dried lovage, or celery seeds
2 tsp. garlic powder
2 tbsp. dried thyme
1 tsp. paprika
1 tbsp. dried marjoram

In batches, grind all ingredients together. Store in an airtight container out of the sunlight and away from heat.



Want some more ideas?


Blend Lemon Verbena with Lavender and Rosemary for a massage oil.

Mix dried leaves with whole cloves and stick cinnamon, for air fresheners, put some in cheesecloth in your vacuum bag to freshen air while you clean, or in the back of your drawers, (it may be uncomfortable to sit down if you misinterpret which drawers I am talking about.)

Tie a bunch of fresh Lemon Verbena sprigs over the hot water tap and make a scented bath. This helps tired muscles relax; aching shoulders release their tension and even the nasal passages are opened by the strong refreshing scent. Lemon verbena has the ability to help break down cellulite, as well as to exert a soothing, healing and toning effect on the skin.

Add 1 cup of boiling water to 15-20 leaves, steep for about an hour, remove the leaves and use the water as a hair rinse, after you have used shampoo and conditioner, leaving your head feeling and smelling fresh and clean.

Medicinally, the best way to use Lemon Verbena is by steeping it to create a tea.
Place four leaves in a cup of boiling water, let it stand for five minutes, stir, strain, add a slice of lemon and a touch of honey and sip slowly to ease tension, anxiety, stress and indigestion and to reduce fever. Its calming, soothing properties seem to ease a feverish cold, relax muscles, ease asthma, colic, flatulence and diarrhea.

Personally, I would add a mint leaf or two, both because I like the way Mint and lemon combine, both the aroma and the taste, and because Mint and Lemon Verbena share many of the same benefits.

A word of caution. Although it is not officially a narcotic, Lemon Verbena tends to be very relaxing when consumed as a tea, so you should be careful when driving or using heavy machinery after drinking it.

Lemon Verbena is reported to have a positive effect on the liver and is recommended by herbalists in tea form for recovering alcoholics.

There seems to be a difference of opinion when it comes to the magical properties of Lemon Verbena.

Hoodoo magic teaches that Lemon Verbena is said to break up old conditions and clear away unwanted things and people. You can make a “Break-Up Packet“ to bring strife to a couple and cause them to divorce. Simply steal a piece of clothing or use a photo from each, (a lock of hair will work as well), place Lemon Verbena between the two items to sour the couple, wrap the items in cloth, and bury the packet under the doorstep where the couple must cross over.

Meanwhile more traditional earth magick holds that Lemon Verbena is bound to the moon and water. It is used in spells associated with healing, health, friendship, love, and success. Historically, it is a symbolic plant used to transmit messages between lovers.
Carry Lemon Verbena in a charm or sachet to find love, or burn it as an incense when doing spells related to success. Drink as a tea to ease emotional pain after the break-up of a relationship or other personal hurt. Soak leaves in wine for several hours, strain, then share the wine with the object of your affection to influence love.

I’m afraid you’re on your own on this one, use it whichever way you want, I cannot guarantee the result….

Strictly as a point of information, and I cannot stress strongly enough that I do not endorse, suggest, or recommend this, many of the South American Native cultures believe that the plant will cure snakebite and is an antidote for poisons, and they carry a packet of the seeds with them, to be chewed if bitten by a poisonous snake or spider, or exposed to poison in any other way.

I think I’ll end with a much better way to use Lemon Verbena, and one I DO endorse and recommend, came to me, courtesy of a UK Organization, known as The Herb Society, where I found the following recipe in one of their articles: (its written in “British” but it looks pretty easy to translate…)

Strawberry Lemon Verbena Dessert

Serves 3- 4

A small handful of lemon verbena leaves
45g (1½oz) Sugar Cubes
340g (12oz) Ripe Strawberries (hulled)
250g (9oz) Mascarpone Cheese
Few springs of tender lemon verbena for decoration.
Method - Put the Lemon Verbena leaves into a mortar or strong bowl, with the sugar cubes. Pound with a pestle or the end of a rolling pin, until the sugar is crushed, and the lemon verbena leaves have disintegrated, colouring the sugar a beautiful green.
Now crush the strawberries with a fork (a food processor is too harsh). Gradually work the crushed strawberries into the mascarpone cheese, with enough of the verbena sugar to sweeten to taste. Spoon into individual dishes or glasses and serve topped with a spring of tender lemon verbena and a strawberry dipped in verbena sugar.


Now, I’m suddenly hungry…….

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

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

I apologize in advance to any anonymous posters. Because of the large amount of SPAM I was getting, I had to block anonymous comments.
Sorry,

Troy

Fertilizer Friday Feb 5, 2010 - Dill

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.

This weeks recycled blog post is about Dill. We have all the dill we want, and have two large bags of dried dill, just waiting for a whole bunch of pickling cukes, so we can make up some pickles. If we grow dill this year, it will probably be so we can harvest the seed. (I really mean if we allow it to grow wihout pulling it all up; We haven't planted dill since the first time 8 years ago.)

Here is my Dill post, as it originally appeared on my blog June 26, 2009: (Corrected for typos and spelling errors.)

The herb of the week is Dill. (peucedanum graveolens) also known as (anethum graveolus) This is another one that my mom grew a lot when I was a kid. Her Homemade Dill Pickles are some of the best I have ever had. I use her recipe, and they are almost as good as hers. I’ll include the recipe later.

The word Dill is believed to have come from the Norse “Dilla” meaning to calm or to lull.This has a dual meaning in that not only is Dill tea used to treat insomnia, but Dill seed is said to help relieve gas and acts as an anti flatulent.

Dill, like Cilantro and a few other herbs, is a plant that produces leaves, that are used as an herb, and seeds that are used as a spice

When speaking of the leaves, either in fresh or dried form, it is customary to call it “Dill Weed“, while the seeds (technically these are fruits of the plant, that contain a smaller seed, but let’s not get technical) are generally simply referred to as “Dill” although some cooks use the term “Dill Seed”

For my purposes, I will differentiate where necessary by using the terms Dill Weed, to refer to the feathery plants, and Dill Seed to refer specifically to the seeds.
When making pickles, my mother used the whole plant, the fronds, stems and seeds included, and simply called it “Dill”.

Dill is technically a perennial, and in the right climate will last several years, but it is sensitive to cold, will lose its hardiness at temperatures below about 40° F and will winter kill at temperatures below freezing so, for most people it is easier to just reseed every year.

I just let a few heads seed completely off at the end of the season, and I have enough Dill plants growing everywhere the next year that I never have to plant it. I simply move them around to where I want them and let them go.

When planting from seed plant directly in the ground, in mid spring. It should grow well in most soils, and do well in full sun or partial shade. It doesn’t do quite as well in full shade, however, it will grow in full shade, so if that is the only place you have room to plant it, don’t let that stop you. Keep in mind that the plants can get up to 30” tall, so you want to make sure you plant them where they have room to grow. They will be spindly, so if you live in an area where there is a lot of wind, plant them closer together so they can support each other, or you may end up staking them to keep them from falling over.

You should see plants in about two weeks and be able to harvest in about 8 weeks. Some gardeners recommend reseeding in early summer, so that you have an ongoing crop. But we always have more Dill than we need anyway, so have never done this.

Dill should not be planted to close to Fennel, as the plants can cross pollinate and you will get a hybrid mix between the two. This may be good or bad, but hybrids generally do not reproduce effectively, so you likely won't have any new plants next year.

Small amounts of Dill can be harvested throughout the season, and if taken from the end of the stalk, will encourage some new leaf growth, and prolong the growing season. The plant will stop producing leaves or fronds as soon as it starts to produce flowers. So if you are not looking for flowers or seeds, as soon as flowers appear, you can cut the entire plant down to about 2”. Although not all of the plants will regenerate, you should have some new growth from the existing roots before the end of the season.

If you are harvesting seeds, wait until the heads have fully developed and just started to turn from yellow to brown, but before they have completely turned brown. Then the heads can be cut and allowed to dry in a paper bag. The seeds should loosen and fall free as they dry.

Ancient Romans believed Dill had fortifying qualities. Gladiators were given food covered with Dill, to give them strength. It is one of the earliest medicinal herbs known in Europe, widely regarded as one of the best for stomach aches in small children. Dill is mostly a culinary herb today, but it does have some value in medicine, mostly as a stomach soother and anti-gas remedy. Dill is known for acting as an antibacterial and antispasmodic agent and as a diuretic. It is also said to increase mother's milk and help treat breast congestion from nursing. It is mild, and makes a good remedy for colic in babies.

Dill water is used often for relief of the above symptoms, and can be made by adding 8 drops of Dill oil to 1 pint of water. Take up to 8 teaspoons per day of this concoction. Dill can also be made into a Tea, and sweetened with honey, or prepared as an infusion by steeping 2 teaspoons of Dill Seed in 1 cup of boiling water for 10-15 minutes, then straining. Take 1-2 cups per day.

An alternate method to administer Dill is to place 5 drops of Oil on a sugar cube.

Instructions for how to make your own essential oils from herbs can be found by clicking here.



Dill is widely used in pickling, where most of the plant is used. “Dill Pickles” have become a North American classic and in Europe Sauerkraut and Dill vinegars have been popular for centuries.
It is especially popular in Russia and Scandinavia, where it is used in sauces, casseroles and soups.
It is also used on cakes and breads, particularly in rye breads, the way caraway is used. Dill should be used sparingly as the flavor grows. Its' flavor works well in sour cream and yogurt sauces. The chopped fresh leaves are frequently used with trout and salmon, shrimp, deviled eggs, green beans, cauliflower, beets, soups, cottage and cream cheese. Fresh, frozen or dried, the ferny foliage and seeds are a tasty flavoring for fish, lamb, new potatoes and peas.
Remember to add Dill at the end of cooking process, because cooking will destroy much of its flavor. It has a strong flavor so be sparing when adding it to food or it can overwhelm other flavors.

Moms Dill Pickles

Pickling Brine.
4 C Hot Water
1 C White Vinegar
¼ C Salt.

Mix well, until salt is completely dissolved. It may help to cook this on the stove top in order to dissolve the salt, but it isn’t absolutely necessary.

Fill prepared wide mouth quart jars as full as possible with whole pickling cukes. (Any cuts in the skin of the cucumbers will result in a soggy pickle.)
Add
3 cloves fresh garlic
1 small handful of dried Dill (stems, heads, seeds are all OK) I tried to get a measurement for this, and failed, but she uses about 5-7 pieces of Dill 4-6 inches long.
Fill to just below the top with Pickling Brine.

Place jars in cold water bath and heat to boiling. As soon as they boil, take them out, turn them upside down and let them seal. (You are not trying to cook the pickles, just seal the bottles.)

No matter what month the pickles are made, My mom always said they wouldn’t be good until Thanksgiving. So, she made pickles all summer, and by Thanksgiving they were ready. Now, it’s possible they may be ready sooner, I don’t know. I do know that if you eat them before they are done pickling they taste very nasty, so I always wait until Thanksgiving and open the first bottle of this years pickles to go with Thanksgiving dinner.


Baby Carrots with Dill Butter

1 (16 ounce) package baby carrots
2 tablespoons butter
1 tablespoon chopped fresh Dill Weed
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Place carrots in a saucepan with enough water to cover. Bring to a boil, and cook 10 minutes, until tender. Remove from heat, and drain. Gently toss with butter, Dill, and lemon juice. Season with salt and pepper.



Dill is commonly used as a protection herb, and is often placed in a child's crib to keep him safe. It can also be carried on the person in a sachet or charm, and dried seed heads are hung in doorways for protection purposes. A sprig was hung over a doorway in bygone days in Europe, to protect against witches and sorcery.

Dill is said to inspire lust and passion, and to elevate existing feelings of love. To use in love and lust charms and sachets. Place the seeds in a muslin bag under your shower water, or bath water to make you irresistible to your lover.

I wonder... ...if I eat a Dill pickle, instead of taking a bath in Dill water, hanging a sachet of Dill seed around my neck, and putting Dill sprigs under my pillow and over my doorway, will I still be safe from witches and sorcerers, and irresistible to my wife?

Maybe I should do it both ways, just in case.

Luckily, we have plenty of dill growing.

A special thanks to the following sites, that I used in my research this week:

Epicenter, Encyclopedia of Spices
Garden Action
Gardens Ablaze
All Recipes.com