New Herbs for 2005 Season

03/10/2005
This year we will be adding the following new herbs to our inventory:

o African Blue Basil (Oscimum kilimandscharicum) - a perennial basil with purple stems and dark green, purple veined leaves with a sweet camphor like aroma. These plants have done surprisingly well in the greenhouse over the past several months, despite several nights of temperatures (inside the greenhouse) falling into the 40's.

o Calendula (Calendula officinalis) - the pot marigold, which grows up to 16 inches tall with golden flowers. While the golden petals are used in a wide array of culinary applications, such as rice, soup, cheese and butter, they are also useful for treating a number of skin problems, such as eczema, ringworm and athelete's foot.

o Rose scented Geraniums (Pelargonium capitatum)

o Provence Lavender (Lavendula x intermedia) - Grown on a large scale for its oil and flowers in Provence, France, this lavender is actually a cross between an English lavender (Lavendula augustifolia) and a Spanish lavender (Lavendula latifolia).

o Lemon Grass (Cymbopogon citratus) - this tropical herb is a clump forming perennial with arching, lemon schented leaves which grows up to 3 feet tall. It does well in sunny, damp and warm locations. The leaves are used for teas, fish and chicken dishes. (Note: this herb is not freeze hardy in our area.)

o Rosemary, Majorca Pink (Rosmarinus officinalis) - like most rosemaries, this variety enjoys a sunny, dry location on a southern exposure. Unlike most rosemaries, however, this variety has pink, rather than blue, flowers, and grows up to 4 feet tall. The fresh leaves may be added to beef, pork or chicken dishes, as well as to bottles of olive oil or vinegar to lend a piquant pungency to your salads.

o Sage, Golden (Salvia officinalis) - a variety of sage with golden variegated leaves. Like most sages, the leaves may be used to flavor pork, liver, goose or sausage.

o Thyme, Golden Lemon (Thymus citriodorus) - has lemon scented, golden leaves and pale lilac flowers, grows up to 12 inches tall. Like other sages, it is a perennial and enjoys sunny, dry locations. Use the leaves for flavoring in fish, poultry and vegetable dishes.

o Valerian (Valeriana officinalis) - a variable, clump forming perennial with aromatic leaves and pink flowers. Does well in damp soil in part shade. Grows up to four feet tall. The roots are lifted in the second year after the leaves have died off, and can be used to prepare a safe and effective tea sedative.