The Value of a Herb Garden

New Zealand Journal of Agriculture, Volume 79, Issue 3, 15 September 1949, Page 267

The Value of a Herb Garden

By

A. G. KENNELLY,

Vegetable Instructor,

Department of Agriculture, Christchurch.

TO the experienced cook and to the true garden lover alike a wellplanned and well-established herb garden offers an endless source r / all j l- l £ r i .n of pleasure. A herb garden which forms part of the home vegetable garden is usually dominated by plants grown for flavouring or garnishing, but the attractiveness of the herb garden is likely to be greatly enhanced if plants are also included for medicinal use, for use in beverages, for their scents, making perfumes, filling sachets, dye, „_£ I- T l all j “ Li- l j\ • confectionery, or to attract bees. . A herb garden established in a weed-free situation requires very little attention, particularly if most

of the plants are perennials.

WEED control in the herb garden W must be rigorous, and plants such as mint which: tend to encroach on others should either be chopped back regularly or planted where their spread will de no harm. A piece of tin sunk into the ground around them is usually effective. It need not show from above. Some home gardeners use the top of an oil drum; a 5-, 10-, or 40-gallon drum may be used.

Common. Herbs

Herbs such as parsley, mint, sage, chives, and thyme should be grown in practically every good-sized home garden.

Parsley is usually. best sown twice a year. A sowing can be made now if the soil is well drained, as seed is frequently slow to germinate. Seedlings should be thinned early and spaced 10 to 12in. apart. Liberal spacing is desirable, as plants then have less tendency to run to seed prematurely.

Mint is usually propagated by rooted cuttings of the creeping or underground stems. In gardens inclined to be dry it should be planted under or near a water tap. Its tendency to spread when conditions suit it can be overcome by surrounding it with a sheet of tin about Bin. deep. ;

Sage is usually grown as a perennial and is usually propagated by cuttings chosen from good stock. There are two kinds of common sage. The broad-leafed kind, which flowers little or not at all, is usually preferred, though the narrow-leafed kind is also valuable. Sage grows up to 14 to 16in. tall and should be set out about 18in. apart in a warm situation. It is probably the most commonly used of all herbs for seasoning.

Chives have tops like spring onions and are propagated by division. Clumps can be replanted each year from late autumn until early spring any time conditions are favourable. They should be set out about 12in. apart and clumps cut regularly in succession to ensure a supply of young leaves. The leaves of chives are used similarly to spring onions, though they are milder than most varieties of spring onions. They are useful chopped and placed in sandwiches and salads or mixed in scrambled eggs. Usually they are grown in clumps, but rarely the • clumps are completely

broken up and individual “bulbs” are set out about 2in. apart and grown. on to be used like spring onions. T • 4. , ...... Thyme is of two principal kinds common /i and lemon. Both are perennials and are propagated by seed, the breakmg up of clumps, and by cuttings; plants should be set out about 12in. apart on a reasonably dry, welldrained border. Good drainage is important, as thyme readily suffers injury in wet soil conditions. Other interesting kinds of thyme are the silver, orange, and golden varieties. In addition, there are several varieties of wild thyme Though practically every large-sized garden in the Old World includes a herb garden where plants are grown for their beauty and fragrance or for medicinal or culinary uses, people in New Zealand are in general less familiar with and thus less apprecia&m Ularly country people, in the Old World. Many home gardeners in New Zealand feel that they cannot afford the

space and the time required for the upkeep of a large herb garden, but where herbs are appreciated a small border or corner at least should be set aside for their cultivation. A herb garden will be valued by the housewife not only for its utilitarian worth, which she will appreciate in her capacity as cook and housekeeper, but for the quaintness, fragrance, and beauty of the plants themselves. In addition, most busy housewives will appreciate the air of peace which a well-estab-lished herb garden offers. Herb Edgings for Paths Apart from them use in formal herb gardens, many herbs can be used very effectively as edgings for paths, and

in addition some prostrate herbs will greatly enhance the attractiveness of paved paths if planted in the interstices of the flagstones. Where traffic is light and reasonable care is taken by weeding and not walking on them in wet weather good paths can be made entirely of herbs such as the prostrate varieties of thyme, mint (Mentha requienii), calamint (Calamintha alpina), English pennyroyal, and burnet. ’ 6 , . , , . Where ground space is lacking, herbs can also be planted m holes cut in a barrel or steel drum in the same way as is sometimes used for strawberries. If it is desired to move the barrel occasionally, the centre should be filled with a box made by nailing three or four planks together at the to ‘ ishtly -‘ )acktd otraw m tne cenTre . . Use in Rock Garden A small rock garden planted with herbs also makes quite an attractive garden feature . Dwarf or low-grow-mg herbs should be chosen except for backgrounds or screens. If desired, the herbs can be interplanted with alpines or similar subjects which are

more usually grown in the . rock garden. Low-growing herbs useful for rock garden planting are. the thymes, calamint, pennyroyal, English chamomile, violets, thrift, sweet woodruff, chives, catnip, sage, dwarf basil, nasturtium, winter savory, and dwarf lavender.

For those who prefer to confine their attention to a few fragrant and simplygrown herbs the different varieties of mint, thyme, and sage offer many possibilities. Mentha requienii is especially useful for a path in a shady part of the garden. It is one of the most fragrant mints, probably exceeded in fragrance only by Mentha citrata (sometimes called bergamot mint). Apple mint (Mentha >rotundifolia) is a stately plant often used in Ihe herbaceous border. Especiallygood strains grow up to about sft. high.

Varieties of spearmint (Mentha spicata) are most commonly used for mint sauce, though horse mint, M. longifolia (syn. sylvestris), is also used. Horse mint is occasionally seen growing wild, but is less used because of its downy leaves. There are the two varieties of peppermint (M. piperita) , white (var. officinalis) and black (var. vulgaris), from which oil is obtained, and Mentha pulegium, or English pennyroyal, a herb popular for medicinal purposes. Varieties of thyme are even more numerous. Garden thyme is usually listed as Thymus vulgaris, and wild thyme as T. serpyllum. The little Corsican thyme (T. herba-barona). is commonly grown in rock gardens. It has a strong and attractive scent and because of its prostrate habit and strong growth is also used ,for grow-

ing on flagstone paths. There are some yery fine varieties grown as garden thyme. The commonest of them, usually known as T. vulgaris citriodorus, is now listed by botanists as T. serpyllum vulgaris, and is very attractive. There are a number of varieties

of it, some of which are very popular. The variety known as T. fragrantissimus is much sought after, but is rarely seen. Paths made of thyme are fairly enduring, though they do not stand up to heavy traffic. Prostrate varieties of T. serpyllum are most used. Thymus serpyllum lanuginosus (a plant often grown in rock gardens) and varieties closely related to it are good for the purpose, though the more colourful T. serpyllum coccineus is also popular. T. serpyllum citriodorus is usually considered to have the finest scent of the different varieties of thyme. There are numerous other varieties of thyme, including attractive plants which grow over Ift. high, but the foregoing is sufficient to indicate some of the possibilities of the genus.

Sage affords a more limited number of useful varieties. Apart from the common sage (.Salvia officinalis'), which is obtainable in two main varieties, the narrow grey-leafed and the seedless broad green, the bestknown sage is Salvia sclarea or clary.: It is a very fine herb and looks well in the herbaceous border. Though common clary usually grows only about 3ft. high, some varieties grow up to about sft. Clary has a very strong scent which can be detected at some distance. Decoctions of clary are used for bathing the eyes. In addition to the foregoing varieties, there are a number of other interesting sages. Some of the finest-scented sages would probably be difficult to obtain in New Zealand, but those mentioned and other ornamental sages are available.

Selection of Herbs

Perhaps rhe simplest way for a beginner whose knowledge of herbs goes little beyond the old standbys such as chives, parsley, mint, sage, and thyme to make a selection of plants for a herb garden is to choose herbs

from lists in which they are grouped according to the purpose for which each is commonly grown. A selection could be made from the following (the parts of the herb used are given in parentheses): t- , . „ , , usea m oaiaas Anise (leaves), basil (leaves), borage (young leaves), calendula (flower petals), caraway (leaves), cardoon (blanched inner leaf stalks) chervil (leaves) , chives (leaves) , chicory (roots, blanched shoots, and leaves), dandelion (leaves) dill (flowering umbels and leaves), house • leek (leaves), lemon balm (leaves), New Zealand spinach (leaves), nasturtium (leaves, petals, and pickled seed), rampion (cooked roots and leaves),

sampire (pickled shoots), summer savoy (leaves), sorrel (leaves), sweet marjoram (leaves), tarragon (leaves), thymes (leaves). Boiled as Vegetables (Pot-herbs) Borage (leaves), cardoon (blanched inner leaf stalks), chicory (leaves, roots), chenopodium or Good King Henry (leaves), hops (young shoots), lovage (leaves), New Zealand spinach (leaves), orache (leaves), poke weed (tender shoots) rampion (roots and leaves), skirrit (roots), sorrel (leaves) , tampala (leaves), white mustard (seed leaves and immature stems). _ T , „ „ Used for Flavouring Grown for Seeds: Anise, caraway, coriander, cumin, dill, nasturtium, sesame.

Grown for foliage: Angelica, basil, borage, burnet, chervil, chives, lovage, mints (various), parsley, rosemary, sage, savory, sweet bay, tarragon (French), thyme.

Grown for Fragrance

Medium-tall to tall plants: Angelica, bergamot, common tansy, fern-leaf tansy, daphne, dill, dropwort, lemon balm, lovage, pineapple sage, sweet bay, sweet cicely, southernwood, sweet wormwood.

Dwarf to Medium-tall: Basil, burnet, calamint, chamomile, catnip, clove pink, dame’s rocket, English pennyroyal, feverfew, heliotrope, hyssop, lavender, marjoram, mints, nasturtium, rose geranium, rue, sage, sweet maudlin, sweet woodruff, sweet marjoram, sweet basil, thymes, tarragon, violets, winter savory, yarrow.

Herbs which Attract Bees

Basil, borage, catnip, chamomile, chicory, daphne, dropwort, foxglove, germander, hyssop, Italian bugloss, lavenders, marjorams, melilot, red bergamot, rosemary, sweet cicely, sage, teasel, thymes, winter savory.

The common herbs such as parsley, thyme, sage, and mint can be obtained from practically all seedsmen. A few seedsmen also list some of the lesscommon herbs, but where a comprehensive list is required it is usually necessary to go to a grower who specialises in herb production; there are several in New Zealand. _ At least one publishes a comprehensive catalogue of herbs which includes a considerable amount of descriptive matter on about 400 or 500 herbs or plants used for similar purposes, including a number o£ native plants. To those interested in herbs such a catalogue is a joy to study. ’

iBOOKfREVIEWI

“Flue-cured Tobacco Growing m New Zealand:” R. Thomson THIS bulletin, published by the Department of Scientific and Industrial Research,' deals in a very practical way with the technique of growing and curing flue-cured tobacco types under conditions applying to Nelson, where all New Zealand commercial tobacco growing is now located. After giving a brief introduction to the subject of tobacco in general and discussing conditions of soil and climate required for its successful cultivation the author sets out carefully all the operations in growing and curing, from seed sowing to final grading, and includes a section on establishment for the benefit of new and prospective growers. The bulletin brings together in concise form up-to-date knowledge and advice on flue-cured tobacco culture in New Zealand based on experience and research gained at the Tobacco Research Station, Riwaka, Nelson. The bulletin is available from the Research Station and from the Department of Scientific and Industrial Research in Wellington at 2s. 6d. per

copy.

—N.J.A.

Outstanding Sturmer Apple Tree

ASTURMER apple tree in the orchard of Mr. L. O. Bousfield, Twyford, Hastings, has shown a remarkable performance over a number of years. Phenomenal crops have been, harvested from this tree and usually range from 40 to 60 loosepacked bushel cases of high-quality fruit (each case well filled). The last six season's crops have been as follows: 1944, 47 loose bushels; 1945, 44; 1946, 60; 1947, 40; 1948, 58; and 1949, 43. (The 1947 crop was reduced by late frosts affecting fruit set.) Part of the tree and the 1949 crop are shown above. The tree is in the centre of a large block of good-type Sturmer trees growing on some of the best orchard land in the district. The block of trees is about 26 years old and is understood to have been worked on Northern Spy stocks. All the trees have received similar treatment, but the outstanding tree is very much larger than the average, having a spread of 26ft., a . height of 15ft., and a trunk diameter of I4in. Annual growth is consistently good all over the tree, entailing considerable thinning out and shortening back at pruning time. Fertiliser application, has been light and the crop is thinned heavily each year. It seems obvious that the stock of this particular tree is something other than Northern Spy and quite' possibly of seedling origin. The main limbs of the tree are of very heavy timber- and though the branches usually hold up well under the weight of the crop, some propping has been found ■ advisable. >. —T. CONWAY, Orchard Instructor, Department of Agriculture, Hastings.