has a rich and complex past. The name is said to be an abbreviation of
Basilikon phuton, Greek for "kingly herb," and it was thought to have grown
around Christ’s tomb after the resurrection. Some culinary uses for basil
include sprinkling over salads, sliced tomatoes and pizza. Basil combines very
well with garlic and is a must for Italian cooking. Basil, combined with crushed
garlic, breadcrumbs, lemon peel, beaten egg and chopped nuts makes an
interesting stuffing for chicken.
Chives are very ancient. They were used in
China as long ago as 300 B.C., but were not cultivated in European gardens until
the 16th
century. The West first heard about chives from Marco Polo. Culinary uses for
chives are as a garnish or flavor in omelets or scrambled eggs, salad, and
soups. They can be mashed into soft cheeses or sprinkled on grilled meats. Add
to sour cream as a filling for baked potatoes.
Coriander is a native of southern Europe and
the Middle East and was popular in England until Tudor times. Before departing
from Europe, many early settlers to America included coriander seeds, as did
Spaniards heading to Mexico. Culinary purposes include using the ground seed in
tomato chutney, ratatouille, frankfurters, curries and also in apple pies,
cakes, biscuits and marmalade. Add whole seeds to soups, sauces and vegetable
dishes. The fresh lower leaves, often called cilantro, can be added to salads,
vegetables and poultry dishes.
Lemon Balm is native to central Europe and was
used by the Greeks 2,000 years ago. Thought to attract bees, sprigs were placed
in empty hives or planted near residences to stimulate honey production.
Culinary uses are limited. Some chefs add the fresh leaves to vinegar, wine,
teas and beers. It is also chopped and added to fish and mushroom dishes, or
added to soft cheeses.
Parsley is native to central and southern
Europe. The Greeks associated parsley with Archemorus, the Herald of Death, and
leaves were used to decorate their tombs. Hercules was said to have chosen this
plant for more ornate purposes by having it woven into the crown of victors at
the Isthmian Games. While the Greeks preferred not to eat the herb, large
quantities were fed to horses. The Romans, however, consumed parsley while also
using its unique leaf for garland and decoration purposes. Parsley is a widely
used culinary herb today, valued for its taste as well as its rich nutritional
content. Cooking with parsley enhances the flavor of other foods and herbs. If
you can imagine it, use it!
Sage, a large family of over 750 species, is
widely distributed throughout the world. The Greeks discovered and used sage for
medicinal purposes. Considered sacred, the Romans utilized this herb in sacred
ceremonies. Sage has often been misused and misjudged in the culinary world.
Used with discretion, it adds a lovely flavor to many foods. It also makes a
delicious herb jelly, and adds zip to oil and vinegar.
Yarrow is found all over the world and is
common to North America. This ancient herb was used by the Greeks for its
medicinal purposes. Culinary uses are limited. Young leaves can be used in
salads. Other uses include drying the flower heads for winter decoration or
other craft projects. This unassuming plant also harbors great powers! One small
leaf will speed the decomposition of a wheelbarrow full of raw compost!
This is just a sample of the many herbs that are
stocked at Phelan Gardens. Stop by to check our selection and start your
herb garden today.
ou are planting or caring for your herbs, consider this:
you may be touching a piece of history! True herbs may be connected
to an ancient civilization. Let’s look at a few of the favorites:
