Herbs - details of herbs - origin, cultivation & uses

Click on a herb name below for further details
Thyme	- an ingredient in bouquet garni
Turmeric	- an aromatic spice used to flavour curries
Valerian	- renowned as a sedative
Vanilla	- the world's favourite flavouring comes from an orchid.
Vervain	- a medicinal herb revered by the Ancients
Vietnamese Mint	- a hot mint for Asian cuisine
Watercress	- egg and Watercress sandwiches are a traditional favourite.
Wintergreen	- a North American herb used as a pain-killer
Winter Savory	- this peppery herb goes well with beans
Witch Hazel	- its astringent qualities make it useful for cosmetics
Wormwood	- use as an insect and pest repellent.
Yarrow	- some say that it makes the flavour of other herbs grown with it more intense

NAME: Garden Thyme (Thymus vulgaris)

DESCRIPTION: Garden thyme is a low-growing perennial to around 40cm tall. Tiny aromatic leaves are born on erect stems. Small lilac flowers are borne in summer and they are quite attractive.

ORIGIN: Mediterranean

CULTIVATION: Thyme requires a hot, sunny location and is at its aromatic best if grown in well-drained soils that are low in nutrients. It will thrive in stony soil and requires little watering once it is established.
Plant seed in spring, preferably in punnets to be transplanted later. New plants can easily be propagated by layering from an established clump or by dividing the plants and replanting rooted sections. The plant will also grow readily from cuttings taken in late spring.
Garden Thyme can be used as an attractive drought tolerant ground cover. The plant should be sheared back after flowering is complete to encourage future bushy growth.

USES: Thyme is a favourite culinary herb and is one of the ingredients in the traditional French bouquet garni along with marjoram, parsley, and bay leaf. It imparts excellent flavour to all kinds of red meat dishes, soups, sauces and vegetable dishes and is a favourite ingredient in stuffings for poultry.
Thyme has also had many traditional medicinal uses especially in the treatment of coughs and colds and also as an antiseptic. (It contains thymol.) The herb was often used to make skin tonics. Thyme oil is reputed to repel head lice, though the smell is very strong and care must be taken with young sensitive scalps.
Thyme is highly attractive to bees and, planted near the vegie garden, can help promote pollination. The bushes may also help to mask the smell of vegetables and reduce some insect attack.

NAME: Turmeric (Curcuma domestica)

DESCRIPTION: A large-leafed tropical plant belonging to the Zingiberaceae (Ginger) family that grows from a brown rhizome with bright yellow flesh. The plant grows to about 1m tall and bears white to pale yellow flower spikes. The yellow tubers are the source of the pungent spice

ORIGIN: India & Southern Asia

CULTIVATION: Turmeric needs rich moist soil, ample water and a warm, sunny location. In cooler climates it can be grown in a greenhouse or conservatory. It needs generous feeding, preferably with animal manure. Plant the rhizomes in spring and lift them around 7 months later or when the lower leaves begin to yellow. Choose pieces of rhizome with healthy buds to replant for next year's crop.

USES: The yellow rhizomes are washed and boiled for hours. The flesh is then dried until it is hard. It is then ground to make the familiar turmeric powder which is an essential ingredient in many curry seasonings. The flavour is warm and slightly bitter and it is very aromatic. Apart from curries, it is used in egg, rice and fish dishes, sauces, mustards and pickles. Turmeric is also used as a fabric dye and to colour foods. In India turmeric has been traditionally used medicinally, especially for minor wounds and skin conditions. It is also used ceremonially in some Asian cultures.

NAME: Valerian (Valeriana officinalis)

DESCRIPTION: Valerian is a perennial herb growing up to 1.5m tall. The indented leaves are carried in pairs along the stem. The flowers are pale pink and borne as flattened heads in summer. The root is the part used and it has a strong smell and a fairly unpleasant taste, but is valued for its soothing properties.

ORIGIN: Europe and parts of Asia

CULTIVATION: Grow valerian in a moist, semi-shaded location. Add organic material to the soil. Plants can be raised from seed planted in spring or by root division. The roots are harvested in autumn. Removing the flowers as soon as they start to appear will result is a larger root mass.

USES: Valerian root has traditionally been used as a sedative and it is an ingredient in many medicines used for this purpose. Fresh or dried valerian root can be used to make a calming tea, though most people find that it is necessary to add honey or other herbs to off-set the taste. The tea may be useful to treat insomnia, cramps and stress, but do not use for extended periods without a break, or if you are taking other sleep-inducing medications. Ground valerian root can also be used to make a soothing bath. The leaves are a very useful addition to compost and valerian is often used as a companion plant, especially in the vegetable garden.

NAME: Vanilla (Vanilla planifolia )

DESCRIPTION: Vanilla is extracted from the seed pod ("bean") of a climbing orchid. (There are a number of species but this species is the one used commercially.) The orchid bears large single leathery leaves and yellow blooms that each last only one day. The flavouring is extracted from the bean after it has undergone a complicated and drawn out process. The beans can retain their flavour and aroma for a year or more and may be reused many times.

ORIGIN: Mexico

CULTIVATION: While the vanilla orchid can be cultivated in areas where the climatic conditions are suitable, the likelihood of getting the orchid flowers to set fruit is quite remote. The vines grow naturally on the forest floor where they use trees as their support by anchoring the thick stems with roots into the bark of their hosts. A mature vanilla orchid can grow to more than 20m tall! The other major problem is that the flowers are naturally fertilised only by a tiny bee native to Mexico and commercial plantations have had to devise a method of hand pollination. For a fascinating insight into the history and cultivation of vanilla, visit http://www.orchidsaustralia.com/vanilla.htm

USES: Vanilla is probably the most popular flavouring world-wide. It is used to flavour milk drinks, cakes, icecream, puddings and much more besides. It is also highly aromatic and is used in a vast range of perfuming agents. Artificial vanilla flavourings are readily available, but for the true vanilla taste, choose real vanilla extract or buy the whole vanilla beans which impart an even more delicious favour.

NAME: Vervain (Verbena officinalis)

DESCRIPTION: A tall, scruffy perennial herb to around 1m tall. It has opposite lobed leaves and terminal spikes of lavender flowers over a long period in summer and autumn. The leaves are not aromatic and the flowers are not perfumed. It has a bitter taste.
See a picture

ORIGIN: The Mediterranean

CULTIVATION: Vervain needs a sunny, well-drained location and good soil. Seeds can be sown in spring. The plants are often found on roadsides and in disturbed sites. It has weed potential, so do not plant it in sensitive areas and prevent it from self-seeding by removing all flower heads for drying or disposal before they can set seed.

USES: A medicinal herb, it was used traditionally as a treatment for liver and bladder problems, coughs and colds, and depression. It has anti-bacterial, diuretic and anti-inflammatory properties. The leaves, stems and flowers are used to make a bitter tasting tea which is taken as a tonic. It has no culinary uses. Vervain was revered by the Ancients and was used in religious ceremonies by the Romans and the Druids and is thought to have been used to anoint the body of Christ. It was also thought to have many magical properties and was also used as an aphrodisiac.

Note: Do not use vervain if you are pregnant.

NAME: Vietnamese Mint (Persicaria odorata syn. Polygonum odoratum)

DESCRIPTION: A very invasive creeping/climbing perennial in the same family as knotweed and quite similar in appearance. It grows to about 80cm tall. The pointed leaves are stem-clasping and patterned with chocolate brown markings which are more noticeable when it is grown in full sun. Small pink flowers appear in summer. The leaves have a very strong hot minty flavour.

ORIGIN: South-east Asia

CULTIVATION: Because the plant tends to be invasive, growing it in a pot is recommended. It makes an attractive pot plant. The plant is also frost sensitive, so pot culture means it can be protected from the cold in winter. Provide ample water and fertiliser in the warmer months.

USES: This very strongly flavoured herb should be used in moderation. It is used in Vietnamese, Thai and Malaysian food, in rice, noodle and chicken dishes in particular. The attractive leaves are often used as a garnish.

NAME: Watercress (Nasturtium officinale)

DESCRIPTION: Watercress is a low-growing creeping plant with rounded leaves and juicy, brittle stems. The flowers are tiny and white. It grows naturally in streams.

ORIGIN: Europe

CULTIVATION: While Watercress is a water plant and normally lives in running water, I have found that it will grow happily in a pond or barrel of water, provided fresh water is added regularly. It will also survive perfectly well in a pot provided that it is kept moist. Choose a semi-shaded spot and harvest the leaves often to keep the plant compact and branching.

USES: Watercress has a fresh peppery taste and makes a great addition to salads. It is also used in sandwiches - egg and watercress being a traditional favourite - and in soups. It is also an ingredient in some Asian stir-fry dishes. The leaves are very rich in vitamins and aid good health.

NAME: Wintergreen - Gaultheria procumbens

DESCRIPTION: A prostrate evergreen shrub to less than 20cm high, it has shiny serrated leaves. Small white Erica-like flowers appear in early summer and are followed by edible red berries. All parts of the pant including the roots are highly aromatic.

ORIGIN: North America

CULTIVATION: Choose a moist semi-shaded position with a light soil enriched with organic material. Wintergreen can be grown from seed but it takes a long time to germinate and must be sown on the surface of the soil. Cuttings can be struck in summer, or existing plants can be divided or propagated through layering.

USES: This plant was used by Native Americans as a general pain killer and for a range of ailments. Its leaves can be used to make herbal tea. A spreading plant, it makes an effective dense ground cover.

NAME: Winter Savory (Satureja montana)

DESCRIPTION: This perennial herb is a low growing shrub to around 50 cm. The leaves are narrow and very aromatic. Small white flowers are borne in summer and are very attractive to bees.

ORIGIN: The Mediterranean

CULTIVATION: The plants may be propagated by seed sown in spring or by taking tip cuttings in late spring. Choose a sunny, well-drained location to grow the plants. Clipping the bushes often for the kitchen will help to keep the bushes compact.

USES: Another name for Winter Savory is Bean Herb. The flavour greatly enhances bean and lentil dishes and also assist with digestion of these foods and aids in the reduction of flatulence. The peppery taste means that it can be used in almost any dish as a substitute for pepper and is a great addition to stuffing.

NAME: Witch Hazel (Hamamelis virginiana)

DESCRIPTION: Witch hazel is a small deciduous tree or large bush which is typically multi-trunked. The leaves are a fresh green with scalloped edges. The leaves go yellow in autumn. In late autumn to early winter the flowers appear on the bare branches. They are bright golden yellow and spider-like. The flowers are followed by woody fruits that take a whole year to mature. When ripe, the capsule burst open, flinging the large black seeds many metres away from the parent plant. The sounds of the capsules popping give the plant its other common name - Snapping Hazelnut.

ORIGIN: North America

CULTIVATION: Witch hazel should be grown in moist soil in a semi-shaded location. It is unsuitable for sub-tropical and tropical areas.

USES: The leaves, stems, fruit and bark of Witch hazel have many medicinal and cosmetic uses. Traditionally a decoction of the plant material has been used to treat a wide range of minor wounds, abrasions, sunburn and stings and to stop bleeding. It is frequently used in preparations to treat haemorrhoids. It is also used extensively in the cosmetic industry where the astringent qualities of the plants are used to make cleansers and soaps.

NAME: Wormwood (Artemisia absinthium)

DESCRIPTION: Wormwood is a highly decorative, soft, silvery-grey foliaged perennial that grows to about 1m tall. The greenish-yellow flowers are small and round and appear in summer and autumn.

ORIGIN: Europe

CULTIVATION: Wormwood does best in a sunny, warm, well-drained position though it will tolerate partial shade. Add plenty of organic material and some blood and bone to the soil before planting. Propagate plants from seed sown in spring or by tip cuttings in late October/November. Pinch out plants to encourage bushy growth and prune back after flowering. The plants release chemicals into the soil which inhibit the growth of competing plants.

USES: The leaves of Wormwood are bitter and acid. Nevertheless, it used to be used to flavour the liqueur Absinthe and was used with other herbs to make Vermouth and Pernod. The active ingredient is thujone and it is now regarded as injurious to health. Wormwood's name comes from its use in herbal medicine as a cure for worms in medieval times. (Don't use it for this or other medicinal purposes.) Wormwood's best use is as an insect repellent and it has traditionally been used to keep moths away from clothes cupboards. An infusion of the leaves can be used as a spray to repel fleas and snails and to kill or repel garden pests. The plant is also a very attractive addition to the ornamental garden and can help deter animals.

NAME: Yarrow (Achillea millefolium)

DESCRIPTION: A vigorous perennial with fine, feathery leaves. It grows to about 60cm tall and often forms a dense mat. The flowers are borne in summer and autumn and consist of flat heads of densely packed, white, pink or yellow tiny blooms. The plant is very decorative. Dried flower heads are often used in floral arrangements.

ORIGIN: The Caucasus

CULTIVATION: Yarrow needs a well-drained sunny position and is not fussy about soil type. Plants can be divided in autumn or spring, or seed can be sown in spring. Yarrow dies down over winter and should be cut back to ground level. It will regenerate when the weather warms up.

USES: Yarrow is mainly a medicinal herb and it is still used in modern medicine for its ability to staunch the flow of blood from wounds. It is rarely used in cooking though a few fresh young leaves could be added to mesclun for variety. Some say that it makes the flavour of other herbs grown with it more intense. The herb is a favourite in cottage gardens where is it generally referred to as Achillea and is prized for its fern-like foliage and pretty, often pastel coloured, flowers. It can become invasive. The plant can be mown and used as a lawn substitute in low-traffic areas.

HERB FILE (Part 5)

HERB FILE
(Part 5)