Plants from the past
Plants from the past
Plants from the past
You may wish to include the following plants in your herb garden. Not all are herbs, but most are ancient and all can be useful.
This is not a definitive list but may be a good place to start your research.
Agrimony (Agrimonia eupatoria) is also known as "Church Steeples' because of its yellow pointed flowers. It grows wild all over the UK wherever it can find a sunny spot. The leaves can be used to make a tisane, or tea, that smells of apricots while the whole plant can be used to make a delicate yellow dye.
Alchemilla (Alchemilla vulgaris) or Ladies Mantle came to the attention of mediaeval magicians who would collect the "magic dew' from its nine-lobed leaves. The leaves were also used in an infusion to relieve headaches, menstrual pains and the symptoms of the menopause.
Anise (Pimpenella anisum) is a liquorice-scented feathery-leafed annual. The seeds were used to treat flatulence and to induce sweating. The Romans used Anise to flavour sweetmeats which they ate after rich food to aid their digestion. The seeds can be eaten to sweeten bad breath.
Basil – Sweet or Common (Ocimum basilicum) is a sweet, fresh smelling fleshy-leaved perennial. It was used extensively in cooking particularly for stews and soups. It was also used as a garnish.
Bay (Laurus nobilis) is an evergreen tree that can be grown in a tub and clipped into formal shapes. It dislikes cold wind and is quite difficult to propagate. Bay leaves dry quickly and easily. They can be stored to provide flavour for stews and fish dishes.
Betony (Stachys Officinalis), also known as Wood Betony, has deeply veined leaves with evenly spaced serrations and distinctive reddish purple flowers. The leaves (but not the root or stem) can be used as an infusion to relieve headaches. They were commonly used in herbal smoking mixtures to relieve bronchitis. Betony was also used in the manufacture of snuff.
Borage (Borago officinalis) is a bright blue flowered hardy annual with whiteish, prickly hairy leaves that smell slightly of cucumber. Children sometimes strung the attractive flowers together to make necklaces. The plant is supposed to expel pensiveness and relieve melancholy. According to tradition it was added to the final stirrup cup for those leaving to fight in the crusades because it is said to bring courage.
Caraway (Carum carvi) is a white flowered plant cultivated for its wonderfully aromatic seeds. The foliage is feathery and tastes a little like parsley. The seeds are used for flavouring confectionary and liqueurs. Traditionally, caraway was laid amongst a person's possessions to deter thieves.
Coriander (Coriandrum sativum) is a rather stale smelling annual with fringe like foliage. The seeds were considered the important part and were used to flavour food and to deter fevers.
Chamomile (Chamaemelum nobile) is a short, creeping annual with cream coloured daisy-like flowers. The plant was used to scent hand-washing water. Chamomile tea is said to be excellent as a headache and stress reliever. Dancing lawns, paths and garden seats were planted with chamomile, for it is said that it "smells the sweeter for being trodden on".
Chives (Allium schoenoprasum) have spiky, hollow grass like leaves and grow in clumps. They are a member of the onion family and have a clean, sharp, but quite delicate onion flavour. They are often used as a garnish. Giant chives are bigger and have a stronger taste.
Dandelion (Taraxacum officinale) is often dismissed by gardeners as a weed but its sharp tasting leaves can be eaten as a salad when young. The winter foliage can be mixed with sorel and cooked like spinach. The yellow flowers make a good wine and the leaves can be added to herb beers to give additional bitterness.
White Horehound (Marrubium vulgare) is a low growing perennial with hairy wrinkled leaves and a white, frosty appearance. It was used to make cough syrups and infusions prescribed for chesty coughs and head-colds.
Lavender (Lavandula angustifolia) flowers were dried and used to give a sweet scent to clothes. Lavender oil was distilled and used in refreshing washes and baths to treat headaches and stress. It was also used extensively as a personal scent and as a moth repellent.
Lemon Balm or Melissa (Melissa officinalis) is an aromatic, lemon scented bush-like perennial. Lemon balm was used to make a delicious herb tea which may be given to those with colds or a fever. It can also be ground up and mixed with beeswax to make sweet smelling furniture polish.
Lovage (Levisticum officinale) is a relatively "easy to grow' plant that can be used as a salad crop or as flavouring to stews. It makes a reasonable substitute for celery. It also produces an aromatic seed that is a wonderful addition to home made bread and cakes.
Lungwort (pulmonaria officinalis) was also known as Lung moss, Jerusalem Cowslip and Soldiers and Sailors. It has both pink and blue flowers. The foliage contains mucilage with can be used to treat coughs and colds. Although not strictly a herb, this plant would have been used extensively and encouraged to grow in convenient location.
Marjoram (Origanum mjorana) is a fairly tender Mediterranean perennial used in cooking, in spiced wine (hypocras), in brewing beer, and in medicines to 'comfort' the stomach. (Origanum onites may be easier to grow in the UK as it has a higher tolerance for damp).
Mint (Mentha) of all kinds was used in food and medicine. Mint vinegar was used as a mouthwash. Mint sauce restored the appetite. Mint was used for all stomach ailments and in treating venom and wounds.
Mugwort (Artemesia vulgaris) is a vigorous and rather ugly perennial. It was used as a charm for travellers and in foot ointments. It was also used to treat "women's complaints'. Most importantly it features in Anglo-Saxon lore as one of the nine herbs which could drive away demons. It was also used to clarify beer and as an appetite stimulant.
Parsley (Petroselinum crispum) is so common nowadays as to need little description. Its curled leaves are not only used as a garnish but can be eaten as a salad. The Romans associated parsley with death. Medieval folklore says that parsley only grows for the wicked. Parsley has always been associated with sexual performance and is said – by differing sources – to be able induce both pregnancies and abortions. Parsley wine is a recognised aphrodisiac, said to be particularly efficacious.
Rosemary (Rosmarinus officinalis) a shrub-like tender perennial with spiky pine-scented leaves and is symbolic of wisdom and faithfulness. Rosemary has a powerful flavour which is too strong for most people. Sprigs were used to flavour meats. The flowers, boiled in tea, were an all-purpose medicine. The leaves boiled in white wine made a stringent face wash.
Rue or the Herb of Repentance (Ruta graveolens) is a sour-smelling evergreen perennial with rounded leaves, also called 'the herb of grace' because it was used as a holy water sprinkler. It was used to treat venomous bites, and poor eyesight in the Middle Ages. It is now considered unsafe for human use by most modern practitioners.
Sage (Salvia officinalis) is a grey/green bush like perennial, symbolic of age and wisdom. The leaves were used in salads and green sauces and as a spring tonic. Sage ale or beer is said to increase cheerfulness. A traditional saying states that: "A man shall live for aye who eats sage in May." Note: Too much sage will 'clean out' your system efficiently.
Selfheal (Prunella vulgaris) also known as "heart of the earth', "hook-heal', "Hercules all-heal' and "woundwort' is a prolific weed. It may not have a place in your garden but is beneficial when located nearby. It has a number of useful attributes including styptic qualities (it is said to staunch a flow of blood).
Soapwort (Saponaria officinalis) was named by William Turner the Tudor botanist. It is also known as Bouncing Bet, Tumbling Ted, fullers herb, bruisewort, latherwort and crowsoap. This pretty pink flowered plant has leaves and stems when boiled can be used as soap for delicate fabrics. It is still used today to clean valuable old tapestries. The common name "bruisewort' suggests that it may also have been used to treat injuries.
Sorrel (Rumex acetosa) is a perennial plant with broad arrow shaped leaves and tiny spiky red brown flowers in summer. It is used to make soup and occasionally mixed with minced meat to add flavour. The leaves can be chopped and eaten as part of a green or tomato salad. A little sorrel goes a long way
Tarragon (Artemisia dracunculus) originates in southern Europe and may have been brought to the UK by the Normans at the time of William the Conqueror. It doesn't generally do very well in the UK and much prefers a warmer, drier climate. It is often used in cooking to bring out the flavour of other herbs but is best known as Tarragon Vinegar, which is made by adding sprigs of the plant to white wine vinegar.
Thyme (Thymus vulgaris) is a low, "cushion like' perennial with tiny leaves, symbolic of courage. It was a cooking herb (bouquet garni) but always removed before serving. It was also used in baths, as an astringent and was burned to fumigate against infection.
Yarrow or Achillea (Achillea millefolium) otherwise known as sneezewort, milfoil, old man's pepper or carpenter's grass. It is a feathery looking perennial with, as its name suggests, many flowers. This medieval cure-all was used to treat headaches, colds and wounds, especially battle wounds, and the bite of mad dogs. It was also recommended for fatigue, cystitis, incontinence and dysentery.
The use of herbs for medicinal and culinary purposes is a fine art and should not be attempted by the untrained enthusiast.
Many of these plants are poisonous if eaten without the correct preparation.
Comments
Leave a comment Trackback