New Herbs for 2007 Season.

03/14/2007
This year we will be growing the following new herbs and adding them to our availability list:

o angelica (Angelica archangelica): A bittersweet, aromatic biennial with hollow stems and divided leaves. The foliage is eaten like celery in Scandinavia, and the stems are often added to jams and jellies. The seeds are also used to flavor vermouth, vodka and and various liquers. Does best in damp, shady location.

o coffee plant (Coffea arabica): An evergreen shrub with glossy, dark green leaves which bears white flowers in summer followed by red, round beans in the fall. The beans are dried and ground to provide the popular beverage. Likes damp soil in semishade.

o comfrey (Symphytum officinale): A popular perennial fodder crop, grown as a source of high nitrogen mulches, compost and fertilizer for organic cultivation. Bristly perennial with thick roots, large leaves and pink or purple flowers. Grows up to 4 feet tall and enjoys partial shade. Note: difficult to eradicate once established.

o epazote (Chenopidium ambroisoides): A pungent, upright tropical annual much used in Mexican cooking; grows up to 30 inches tall. Enjoys rich, well drained locations in Zones 9 or 10. The leaves are used to flavor bean, corn and seafood dishes.

o fenugreek (Trigonella foenum-graecum): An erect, aromatic annual with divided leaves, yellow flowers, and yellow-brown seeds native to southern Europe. Does best in a well drained, sunny location. Dried leaves flavor root vegetables in Middle Eastern cooking, fresh leaves make a curry in India. Seeds are roasted and used as a spice in Egypt and Ethiopia.

o lime tree, Kaffir (Citrus hystrix): Native to southeast Asia, kaffir lime trees have dark green leaves, white flowers, and dark green fruits with warty skin. Grow up to 10 feet tall and enjoy well drained, light sunny soil, but are only hardy to 45 degrees Fahrenheit. Fresh and dried leaves are used to flavor soups, curries and soy sauce.

o marshmallow (Althea officinalis):An upright perennial with a fleshy taproot, downy stems, ovate leaves and pink flowers growing up to 4 feet tall. Prefers sunny damp locations. Root extract is mixed with sugar, gum arabic and egg white to make marshmallow candy. Both the leaves and the flowers are edible.

o paprika (Capsicum annuum): Native to South America, these annual plants can grow up to 3 feet tall and enjoy a sunny, warm and dry location. The red peppers have a mild, sweet taste, with some hotness at the tip. May be used fresh, or dried and ground up to form red paprika powder for seasoning.

o sage, white (Salvia apiana): A pungent perennial native to California, which grows 2-5 feet tall. White summer flowers and gray leaves which turn white. Prefers sunny, dry location. Formerly used in religious ceremonies by native American tribes, this herb is now in demand for its fragrance. The seeds may be roasted and ground as a cereal.

o tea plant (Camellia sinensus): Small evergreen shrub with long leaves and white flowers, up to 6 feet tall. Enjoys rich, moist soil in partial shade. This is the plant whose leaves are steamed and dried for green tea, or fermented and dried for black tea.