Lavender (Lavandula augustifolia)
Perennial, full sun tp partial shade. 45 cm tall, transplant 2.5 cm spacing in late spring , hardy to 0 deg C. Lavender flowers are added to jams , breads , and vinegars. The scent is popular in soaps and potpourri sachets.
Marjoram (Origanum majorana)
Marjoram is the dried leaves from an herbal plant called the Origanium hortensis. The name Marjoram is a Greek word that means “Joy of the Mountain.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. Marjoram is a pretty user friendly herb that is used quite traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram compliments quite nicely sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads.
Marjoram is a relative to the mint family. You get the most flavors from Marjoram if you use the fresh leaves rather than fried marjoram. One big difference between Oregano and Marjoram is while Oregano tends to prosper in taste the longer it simmers in a sauce or stew, marjoram is the opposite and should be added into the dish as late as possible. Although Marjoram is sweet and mild, it is also at the same time minty and has a hint of citrus. The biggest Marjoram exported in Egypt. Marjoram blends very well with Bay Leaves, pepper, and Juniper. While all vegetables can benefit from a hint of Marjoram, it seems to work best on adding and enhancing the flavor of cabbage and legumes.
Many people find a great benefit from Marjoram in aromatherapy oils. Marjoram is said to have a soothing and warming effect with a spicy and warm scent. This explains why it is so popular with those who enjoy the many benefits of aromatherapy. Many times for aromatherapy oils it will be mixed with lavender, bergamot, and cedar wood. Beyond the great world of aromatherapy Marjoram has many other beneficial uses too as it is used as an analgesic, antiseptic, antispasmodic, and as a diuretic. The many uses of Marjoram include treatment for anxiety, arthritis, bronchitis, bruises, colic, constipation, digestive problems, gas, insomnia, muscle aches and pain, PMS, Rheumatism, sinusitis, and sprains.
Quite often people use Marjoram on a daily basis in various forms. Some prefer it as a tea which has been used throughout history for easing such ailments as hay fever, indigestion, sinus congestion, asthma, stomach upset, headache, dizziness, coughs, colds, and disorders associated with the nervous system. Some even use the tea as a mouthwash. One or two cups of marjoram tea per day have proven to be extremely therapeutic. Marjoram can be made into an ointment or salve by crushing the dried herbs into a paste, adding just a tiny bit of water. This is a common way to treat sprains and Rheumatism. Even still, some will mix the Marjoram into a paste and then into an oil to use for tooth pain or gum issues.
Marjoram should not be ingested internally in a medicinal or herbal form during pregnancy but can be eaten as an herb that is added to food. As you can see, Marjoram is a very essential and beneficial herb that was used in ancient times and is commonly still used today.
Mint (Mentha spp.)
Mints are best propgated by cuttings that are rooted in the spring or autumn, or by division of an exsisting plant. Nint can be invasive, so consider growing them in a pot. Be sure to pick leaves before the plant goes to flower.
Oregano
If someone says Oregano, it is likely that you will think in terms of cuisine. You would be right as most people do think of Oregano is sauces and so forth. However, there are actual medicinal properties to Oregano as well. Oregano makes a luscious cup of savory tea that works well for gas, indigestion, bloating, coughs, urinary problems, bronchial problems, headaches, and swollen glands and to induce and regulate a woman’s menstrual cycle. Others swear that is can cure fevers, diarrhea, vomiting, and same jaundice.
In the capsule form the leaves are dried and then crushed and placed into the empty capsule shell. Further, even others use the dried leaves by crushing them and adding just enough water to create a paste like substance and use it for a cream to apply for arthritis, itchy skin, sore muscles, and swelling. For a relaxing and soothing bath use Oregano leaves in the bath water. Finally, some people make Oregano oil and claim it helps rid toothaches.
In Jamaica people burn Oregano scented incense to ward off coughs and other respiratory distresses. Oregano has been used in ancient Greece and many other places across the globe where people have found a different use for Oregano besides cooking. Oregano is a perennial herb that is relative to the mint family and it is a very important culinary herb that is used in a lot of Greek and Italian cuisines. For cooking purposes it is the leaves that are used and while some like nothing but a fresh Oregano sprig, most will agree that the dried Oregano is much more flavorful.
Especially in Italian cooking you will notice a distinct relationship between the uses of Oregano in combination with Basil. The two always seem to create the perfect marriage especially in a tomato sauce. Oregano is also used on many vegetable dishes as well as a seasoning on various meats. The Greeks would never consider cooking with Oregano in their pantry. The famous Greek salad boasts its flavor of Oregano. No one could imagine eating a piece of pizza without a taste of Oregano added to it.
Oregano is commonly mistaken for Marjoram as the plants look very similar. Outside of the kitchen Marjoram and Oregano are best friends and do a lot together. The pair has quite plentiful properties in the areas of antioxidants and antibacterial. Together they are not only a great combination for flavoring food but also for preserving it too. Because both of their oils are perfumery they are placed in many different soaps and lotions. They are also used in combination for many potpourris and home décor.
There is no denying that Oregano has been around since ancient times both in and out of the kitchen. It had many medicinal properties then and it still does now. It was used in the kitchen and it is still used there now so those from ancient times started a tradition that is still followed to this day. Oregano’s uniqueness is fully utilized in many different ways and will be for years to come.
Parsley (Petroselinum spp.)
When it comes to herbs, traditions have changed, varieties have increased, but through it all, Parsley has just stayed Parsley, flat or curly leaf, nothing major and no need for change. Use it as an herb or use it as a garnish, it does not matter people still love it. Often used fresh or dried, fresh is more popular and has very easy access when purchasing it or growing it. Storing it is simple, just wrap it is a damp paper towel and place it in a baggie and store it in the fridge. Parsley is used for all kinds of sauces and salads. Parsley can pretty much be added to anything and is used often to color pestos but it is very frequently used as a garnish.
Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more. Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth. Parsley tracks all the way back to Hippocrates who used it for medicinal purposes for cure alls and as an antidote for poisons.
He also used it for ridding kidney and bladder stones. Many of these prior claims have been validated through modern science and it is true that Parsley is rich in vitamin A and C and is also shown to clear toxins from the body and reduces inflammation. Parsley has three times the amount of Vitamin C than oranges do!
Back in much earlier times, any ailments that was thought to be caused from a lack of Vitamin C was treated with Parsley such as for bad gums and loose teeth, for brightening what were considered dim eyes. The Greeks almost feared Parsley because it was associated with Archemorus, who too was an ancient Greek. Ancient tales tell that Archemorus was left as a baby on a parsley leaf by his nurse and was eaten by a serpent. For this reason the Greeks were terrified of Parsley which sounds kind of silly now but it took a while for them to get over that.
Parsley was also used to regulate menstrual cycles because parsley contains apiol which mimics estrogen, the female sex hormone. Parsley was also used to ward off Malaria and is told to have been very successful in doing so and it aided with water retention as well. Although these are old wives tales as some might call them when you consider them for just a minute they really do make a lot of sense.
Some of these old remedies still are used in part today such as the use of Parsley for kidney stones, as a diuretic, for rheumatoid arthritis, as a stimulant, for menstrual regulation, to settle the stomach, and as an appetite stimulant. You can purchase Parsley juice at herbal stores and it can be very healthy for you although it might not taste the greatest it can be mixed with other juices to enhance the flavor. Dried Parsley really has the least amount of nutritional value to it.
Rosemary (Rosmarinus officinalis)
Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.
First it is burned and then added to a BBQ to flavor various foods. Sage, unlike many other herbs has a high nutritional value to it and is rich in iron, calcium, and vitamin B-6 and is more nutritional in its dried form rather than fresh. Rosemary should be harvested just as you are going to use it because it truly loses its flavor once dried. Gardner’s swear that if you plant some Rosemary plants in and around your garden, the Rosemary will fend off moths, beetles, and carrot flies.
Older Europeans loved Rosemary and believed that it improved memory and also used it as a symbol of remembrance and was often tossed into fresh graves before they were buried over. Traditionally it has been said that Rosemary, left untrimmed, would grow for thirty three years where it will reach the height of Christ when he was crucified. Many would also place sprigs of Rosemary underneath their pillows to ward of evil and nightmares. Often the wood that comes from the stems of the Rosemary plant was used to make musical instruments. Remember that people back then liked to utilize every piece of something as not to waste. Today, many wreaths are made from Rosemary as a symbol of remembrance.
Today, Rosemary is still used for many things besides cooking as it is in potpourris, air fresheners, shampoos, and cosmetics. There has also been scientific evidence that Rosemary works very well as a memory stimulant. Rosemary has also shown some cancer prevention properties in animals. But further Rosemary has shown a strong relationship in relaxing muscles, and to soothe stomach upset as well as menstrual cramps. The main thing to remember when using Rosemary for this purpose is that if you use too much it can actually cause a counter effect.
When made into a tea it is ingested for calming nerves and anxiety and as an antiseptic. Rosemary when used as a tea many people find to taste very good. Making the tea from Rosemary is quite simple actually, just pour boiling water over the leaves and steep for 10-15 minutes. A little sugar can be added by you should not add any cream. A few sprigs can be added to oils and vinegars to flavor the products which add a nice taste for cooking.
When used cosmetically it can lighten and tone human hair and when mixed with equal parts of shampoo it has been known to strengthen hair too. It also makes for a nice additive in hot bath water. Rosemary is still used quite commonly today however more so for cooking than anything else.