THE CULTURE OF HERBS

Evening Star, Issue 23038, 17 August 1938, Page 17

THE CULTURE OF HERBS

Every garden should have a special plot for the cultivation of herbs, for, apart from their value in improving flavour, aromatic herbs in cooker}’ have a stimulating action on the system, whilst their medicinal properties, which at the present day are in danger of being lost sight of, are too valuable to he ignored. The cultivation of all the more valuable and better-known herbs is simple. They can be raised from seed, which should sown any time during spring or autumn, or, better still, the roots can be bought and planted out 12in or 18in apart, according to the space available. If seeds are sown, a warm, sunny position in the garden should be chosen. The seeds are small, so they do not require deep planting. A rich, sandy loam is suitable for most herbs, and during growth they should be watered' well and mulched and the surface soil between the plants should be .kept well_ stirred with a hoe. The best time to gather herbs is when they are in full bloom. They should be gathered after sunshine, when they are perfectly free from moisture. Tie them in bunches, and hang them up in a shady place to be dried by the circulation of air. Some people prefer to dry them in a Dutch oven before the fire, as they say the quicker method preserves the flavour and aroma more fully, but opinions are divided on this point. If dried before the fire, care must be taken not to burn them. When quite dry, pick the leaves off and reduce them to powder, which is sieved and stored in an air-tight bottle. The following is a list of the more widely-known herbs and their uses;— Anise.—The little fruits are pierced with tubes filled with an aromatic essential oil. The frKits, which are the

commercial aniseed, are used as flavouring, and the extracted oil is used medicinally. Bal m.—lt exudes an oily, aromatic substance which is used for healing and soothing pain. Basil.—Sweet and bush are the two chief varieties of this herb. They are more employed' in French than in English cookery, and have a highly aromatic odour resembling that of cloves. Borage..—The stems bear short sprays of brilliant blue flowers, and the leaves have the odour of cucumber. Borage is supposed to have exhilarating properties, and is used as an ingredient in claret cup, from a belief that it cools the liquor. Camomile.—The double variety is the most cultivated. The dried flowers can be infused like tea. They are also used in browing, like hops, and for hair washes. Carnnvny.—The loaves and roots were formerly employed as pot herbs. The seeds only arc now used', chiefly iu cakes and confectionery. Chervil.—The curled variety, like parsley, is used for garnishing. The tender leaves are employed in salads. The roots are poisonous. ■ Chicory.—This herb has bright blue flower heads. The dried roots are ground and roasted, and used as an adulterant to or a substitute for coffee. Dill.—lt resembles fennel, but is smaller. It is used in pickles, more particularly with cucumber, and sometimes in soups and sauces. Fennel is used in fish sauces,' soups, and salads. In Italy, where it grows to a large size, it is cultivated as we cultivate" celery. Thus treated and blanched, it loses its strong taste, and is eaten with oil, pepper, and vinegar. Horehound.—A bitter decoction _of the leaves is used in domestic mbdicine as a remedy for coughs. Hyssop.—The leaves and flowering tops are dried for medicinal purposes. Laurel or bay leaves are employed to flavour ctlstards, hasty puddings, etc. They should be used sparingly. Lavender comes from the same localities as rosemary, and resembles rosemary iu habits and methods of culture, and’also in medicinal properties. Marjoram is used for soups and stuffings, and is heating in nature 1 . Mint.—Spearmint or garden mint is the kind most cultivated for cookery. It is boiled (to be afterwards withdrawn) with peas and softie other dishes. . It improves the flavour of pea soup, and corrects the flatulency which that dish often causes. Parsley.—The curly variety has superseded the plain-leaved variety, as it is equal in flavour, and is superior in beauty for garnishing purposes. Pennyroyal.—An aromatic herb of the mint family. A medicinal. oil is distilled from the fresh tops and leaves. Coriander has sftiall, roundish, aromatic fruits, which are used for flavouring in cookery. Rosemary.—Powdered, the leaves are used in confectionery, and the dried sprigs, because of their fragrance, are good to lay among linen. Rue, also called “ Herb of Grace,” has a strong odour, and hot, bitter taste. Its medicinal virtues were formerly much in repute. Sage‘is used chiefly in stuffings, and for - cqrrectiiig the richness of certain kinds of meat, such as pork, goose, and duck. , Savoury.—There are two kinds, winter and summer, both used as, pot herbs. Tansy.—The use of tansy in cookery is very ancient. The juice of the leaves, and sometimes the leaves themselves, chopped arid bruised, are used to flavour puddings. Tarragon has a powerful smell and aromatic '' taste, ‘ and is' ! 'ettip!dj’6d ' in France I to correct the coldness of salad herbs. It is used in pickles and soups, and when infused in vinegar makes a gbpd fish sauce. , Lemon thyme has a strong perfume like the rind of a lemon. The leaves and youijg shoots of the common variety are used for stuffings, soups, and Sauces. Wormwood is used as a powerful tonic.