The Wonderful World of Mints – Part I – Identifying Mints in the Garden

By Jill Henderson – Show Me Oz –

Of all the plants in the garden, mints are probably the most numerous and sometimes the most notorious.  That’s why most people immediately envision sprightly spearmint, tangy peppermint, or one of the many flavorful cultivars or subspecies of the Mentha genera when mint is discussed.  But Mentha mints only make up a tiny fraction of plants that belong to the Mint Family (Lamiaceae), which contains over 200 genera and more than 7,000 species!  In fact, it might be surprising to learn just how many Mint Family plants reside in our gardens.

Weeds That Heal: Chickweed

By Jill Henderson – Show Me Oz -

There was a time, not so long ago, when almost every woman in charge of a household sought out the wild plants that we generally refer to as weeds.  Rich in vitamins and minerals , many of these plants were welcomed to the table as nutritive spring potherbs.   Others would be gathered and made into healing teas, tonics, infusions, poultices and salves that could be used treat many types of injuries or illnesses.  One of the earliest and most versatile weeds that homesteaders and healers gathered in early spring was the lowly and much maligned chickweed.

Fantastic Fennel: The Herb That Keeps On Giving

by Jill Henderson – Show Me Oz –

(Excerpted in part from the book, The Healing Power of Kitchen Herbs)

Among the myriad of wonderful herbs that one could grow, no honest-to-goodness herb garden is complete without at least one tall, stately fennel plant.  In fact, fennel is not only edible, medicinal and downright gorgeous, but it also attracts hordes of beneficial insects to the garden.  Despite its obvious charms fennel is one of those herbs that even long-time gardeners seem to overlook.  Indeed, I am always surprised by gardeners who mistake my fennel for dill.  Perhaps it is the fern-like leaves or the umbels of bright yellow flowers – after all, the two are closely related and have a very similar shape and form.  But once you have grown fennel in your own garden and tasted its luscious fruits and stems, you will never mistake fennel for anything else.

Garden Time: The Incredible, Edible Onion

By Jill Henderson – Show Me Oz -

Of all the vegetables, herbs and spices used to season food and heal the body, the unassuming onion is rarely given its proper dues.  Every day, billions of onions are sliced, diced, shredded, minced, fried, baked, dried, juiced and sautéed for our culinary pleasures, yet seldom do we sing its praises.  For a plant that serves so many needs and desires in our kitchens, gardens and herbal pantries, the savory, spicy-sweet goodness of onions in all their forms should be elevated to something nearing Nirvana.  

The Indoor Winter Herb Garden

By Jill Henderson

Gardeners can enjoy the sight, smell and taste of culinary herbs long after summer’s end.  By providing adequate light, warmth and moisture, culinary herbs will grow well enough indoors to provide the discriminating chef with plenty of savory flavors for the pot all winter long.

Making Herbal Tinctures: Part II

By Jill Henderson – Show Me Oz

Last week, in Making Herbal Tinctures: Part I, we discussed the different types of solvents (menstruum) used to make high-quality herbal tinctures, including alcohol such as vodka, Everclear, brandy and wine, as well as non-alcohol solvents like vinegar and vegetable glycerin.   But choosing the right solvent is only a small part of the equation.  Indeed, measuring your ingredients properly is the critical key to creating reliable and consistent tinctures.

Making Herbal Tinctures: Part I

By Jill Henderson – Show Me Oz -

In the world of herbalism, tinctures are the star of the show.  For those who grow, gather or use herbs for healing purposes, learning to make tinctures is one of the most important – and easiest – skills to learn.

Garden Time: Multiply Your Herbs & Flowers

By Jill Henderson – Show Me Oz

Now that summer is almost over, it’s time to start thinking about repotting, transplanting and dividing perennial flowers and herbs.  So often, we wait until spring to move or propagate new plants.  But by taking care of those chores now, you not only sidestep more work during the busy spring season, but you also give your new plants a big head start on next year’s growth.

Fenugreek: The Forgotten Herb

By Jill Henderson – Show Me Oz

Fenugreek (Trigonella foenum-graecum) is an ancient herb from the Legume family of plants, Fabaceae.  It is sometimes called Foenugreek, bird’s foot, Greek hayseed or goat’s horn.  Not often seen in modern gardens, fenugreek is herb, spice, vegetable and medicinal all rolled into one tidy little plant.  Grown primarily as an arid-land crop in countries such as India, Nepal, Argentina, France and Spain, fenugreek does well in xeriscape gardens.   Because of its diverse uses, this herb deserves a much stronger presence in the kitchen, the medicine chest and the garden.

At Home in the Kitchen: Herbal Vinegars and Oils

By Jill Henderson – Show Me Oz

Summer’s harvest is never complete until a few bottles of garlic chili oil are tucked away in the pantry and a handful of spicy golden vinegars grace the windowsill.  Both oils and vinegars add a lot of flavor to almost any dish and are ready when you need them as dressings and marinades.  Herbed oil is great stir-frying,   sautéing or braising meats, tofu and vegetables.  Some herbed oils are best made with dry ingredients, while others require the crispness found only in freshly-picked ingredients.  So, while the height of summer is still a way off, now is the best time to begin gathering materials and deciding which blends will work best for your style of cooking.

Herbal Tea: Just Plain Good

By Jill Henderson

Mention the word tea, and most thoughts turn to a strong hot cup of Earl Gray or a tall glass of sweet iced pekoe. But these days tea is more than black—it is green, or herbal, or something akin to hot chocolate. Regardless of how you have thought of it in the past, one thing is certain: tea is medicinal.  And now, with the spring season swinging into early summer, many of the kitchen herbs in my garden are rapidly reaching their flowering stage.  Of course, leafy herbs are at their  peak of perfection just as the flowers begin to open, but I like to allow a few stems to bloom, as well.  The flowers of most herbs are not only flavorful when used fresh or dried, but they also can have medicinal properties themselves and are excellent additions to many herbal tea blends.

Pokeweed: Good Green or Toxic Weed?

By Jill Henderson – - – Show Me Oz

Spring in the Ozarks wouldn’t be the same without gathering and preparing at least one pot of poke.  At our house, this leafy perennial ranks right up there with other spring edibles such as asparagus.  This week I was planning on writing an article on how to prepare poke for consumption, when  a colleague pointed out an article written by Dr. Jean Weese, a Food Scientist with the  Alabama Cooperative Extension Service entitled, Don’t Eat Poke Salad.  As the title suggests, Dr. Weese attempts to dissuade people from eating poke in any form, noting that it contains “at least three different types of poison”.  The controversy over whether poke’s is toxic or edible has been going on for a very long time, but who is right?  Is poke poisonous or is it safe to eat?  Fodder for this week’s Show Me Oz.

Essential Herbs: Lemon Balm

By Jill Henderson

Lemon balm is one of my favorite herbs for many reasons.  To start, it is by far one of the easiest herbs to grow and it’s beautiful to look at, as well.  I particularly like the way lemon balm attracts beneficial insects and butterflies  to my garden.  Occasionally, even the hummingbirds find it intriguing.  I am also partial to lemon balm tea, especially on a cold winter night.  It’s deep earthy lemony flavor brings back a touch of summer sunshine and its soothing and calming properties make it a valuable medicinal herb.

Fall Leaves: Good for the Garden

By Jill Henderson

The clear, cool days of fall are perfect for wrapping up last-minute garden chores, such as winterizing perennial herbs, flowers and shrubs.  It’s also a good time to cultivate (till) the garden or to create new beds for the spring garden.  Fall is also the time of the annual leaf fall in the Ozarks.  Many homeowners spend days trying to get rid of the deepening piles of leaves from their yards.  But instead of raking and burning or bagging them for the garbage, consider putting fall leaves to use in the garden as a protective, nutrient-rich mulch. 

Moving Herbs Indoors

by Jill Henderson

Now that summer has come to an end and the cool sunny days of fall are upon us, it is time to think about preparing the garden for a long winter’s nap.   It is the perfect time to divide and transplant perennial herbs.  But while your at it, why not bring some of that summer sunshine indoors for the winter?  Many herbs growing outdoors can be brought indoors for the winter, providing much needed freshness to both the windowsill and the cooking pot. 

Keeping Herbs Fresh

By Jill Henderson

Fresh herbs are wonderful to have around the kitchen, but you can’t always use them all at once. In cases like this, it is easy to preserve their fresh-picked flavor either by keeping them in the refrigerator or by freezing them immediately. Herbs that are going to be used in the near term can be kept in the refrigerator for short periods of time. Long-stemmed herbs such as onion tops, chives, parsley, dill and cilantro can be kept fresh for up to ten days if their stems are immersed in water shortly after being cut.

Harvesting Culinary Herbs: Part II

By Jill Henderson

Harvest and storage methods are critical components of utilizing herbs or other plant material for culinary or medicinal purposes. Gathering, drying and storing herbs correctly can make a considerable difference in the quality and quantity of essential oils and other chemical constituents in the herb, affecting their flavor, shelf-life and medicinal potential.

Harvesting Culinary Herbs: Part I

By Jill Henderson

Now that the weather has warmed and the cool chill of spring nights has faded into a sweet memory the herbs in the garden have exploded into a miniature jungle of green leaves and small, but lovely flowers. 

Propagating Herbs: Layering & Stem Cuttings

Part 2 of 2 - By Jill Henderson

In the first  part of this two-part series we covered propagating herbs through the process of division.  In this article, we’ll finish the art of propagation through layering and stem cuttings – all fast and easy ways of increasing your perennial herbs and flowers.

An Ode to Rain

By Jill Henderson

After last summer’s brutal drought and a winter uncertain to end, spring brought about some unseasonably warm temperatures and the inevitable spring rains.  And while heavy rains are not uncommon in the Ozarks, deluges are always disconcerting.