Greenhouse News - Seedlings

We had just started our partnership with Roosevelt High School (click here for details), and worked with them for a few days when it was time for spring break.

The kids get time off, but somebody still has to water the plants.

So the advisor and I have been making sure that everything got lots of TLC.

The Horseradish is off to a great start.


The Thyme and Marjoram were the first ones to sprout and they are really looking good.



The Dill, Oregano, Salad Burnet, Savory, and Bunching Onions, have all sprouted, and many of the edible flowers we planted are showing a few sprouts per tray.






By next week, when the kids come back to school, there should be lots and lots of seedlings for them study.

We are very excited about this partnership and, because we want to share our progress with everyone we can, this post will be linked to Fertilizer Friday, a blog party where garden enthusiasts share the happenings from their gardens.


Click here, so you can visit Fertilizer Friday for tips, ideas, suggestions and pictures from gardens and gardeners around the world.

Business Partnership

We have recently entered into a partnership with Roosevelt High School, in Wyandotte MI.



Roosevelt has an amazing Agriscience program, dedicated to helping students learn about careers and a future in agriculture.

A recent article about the program had this to say:

The program [incorporates] FFA and supervised agricultural experiences, with a strong emphasis on landscaping, floriculture and greenhouse activities...

...Students put in as much effort outside the classroom as they do at their desks, working on the school's natural turf athletic fields, maintaining two working greenhouses and an in-house floral shop, and marketing their own poinsettias and other holiday foliage products.

Students raise and merchandise annuals and perennials for a spring sale and for use in RHS school gardens. In addition to their two working greenhouses, Roosevelt ag students also maintain city gardens containing ornamental and edible plants, process their own tomato crop as part of Campbell Soup's national gardening promotion effort, and raise their own flock of chickens to compete in the FFA broiler contest.

Along the way, they learn the importance of sound recordkeeping practices and business skills; promote proper pet care and host pet adoption days; coordinate activities with local garden clubs; and interact with public officials on the school board, Wyandotte Downtown Development Authority and city council.

Roosevelt's FFA program has grown into a regional powerhouse, currently boasting more than 120 students and routinely earning chapter and individual proficiency awards. RHS students have attended every state FFA convention for the past five years and gone on to the national FFA convention four times.

I met the advisor for this program at the farmers market last year, and as we talked, we realized that by adding herbs to the repertoire of plants the students grew and understood, we could enhance their program while helping to keep herbology, which seems like a dying craft, alive.

So we began recently, working with a small group of students, introducing them to herbs and working with them in the greenhouse to plant a wide variety of seeds.

In two days, this week, we were able to plant seed for just over 1250 herbs plants.



We planted many of the standard herbs commonly grown by beginners, as well as a few of the more unusual herbs.

Some of these plants will end up in the school gardens, some will end up being sold, and some will be used strictly to grow seed for next year's gardens.

As the year progresses we hope to be able to teach the students how to prune, and care for their plants, how to harvest herbs, and how to dry, preserve and use the herbs that they grow.

This is an exciting partnership for us and we are looking forward to a long term relationship with the high school.

Unusual Herb Presentation.

On Tuesday evening I gave a presentation for the Monroe Herb Study Group, at the library in Frenchtown MI.

The presentations I have done so far this year were all aimed at getting basic information to beginning herb gardeners, to help them start an herb garden.

I usually discuss the basics of herb history and soil preparation, and then give some tips on herb selection. I end with some specific information and tips on several of the most common herbs grown by beginners.


After I had agreed to do this presentation, I got an email from one of the officers of the group, pointing out that most of the members of this group were experienced herb growers, and I may want to gear my presentation toward advanced topics rather than novice herb information.

So I picked some of the more unusual herbs to talk about. As the group members arrived, they saw this picture projected on the screen:



I gave them each a blank answer sheet so they could fill in the ones that they knew.

Most of the people there were able to identify at least a few of them. want to play along?

Take a pencil and paper and see how many of them you can name.

OK, times up.

Here is a brief recap of eight unusual or uncommon herbs that the experienced herb gardener may want to consider adding to their garden.



Epazote
Dysphania ambrosioides
Other Names: Jesuit's tea, Skunkweed, Mexican Tea, Wormseed,
Pigweed, West Indian Goosefoot, Hedge Mustard, Jerusalem Parsley
Used in Mexican cuisine for thousands of years dating back to the Aztecs who used it for cooking as well as for medicinal purposes. Considered by many to be essential in any authentic Mexican dish. The taste is strong, slightly bitter, with hints of lemon or citrus.

It also known as wormseed because of it's effects on preventing worms in animals. It is often added to animal feed for this reason.

Epazote is poisonous in large quantities, and the pure concentrated oil is an explosive.

When cooked with beans, it can help relieve gas. (This is called a carminative)

The smell has been described as a combination between kerosene and dirty socks. The word epazote comes from the Aztec words 'epatl' and 'tzotl' meaning smelly animal.

Although it is not the same, Savory can be substituted for Epazote in many recipes. The flavor will be different but they both go well with similar foods, and they are both carminatives.

A self seeding annual, it prefers full sun, dry but not arid, neutral light soil, and can grow as tall as 36” tall.


Tea Berry
Gaultheria procumbens
Other Names: Eastern Teaberry, Checkerberry, Boxberry, or American Wintergreen, Canada Tea, deerberry, ground berry, hillberry, mountain tea, spiceberry

Grows in acid soil, In full sun to full shade,, although it generally produces fruit only in sunnier areas

Leaves and fruits (berries) have a clean minty flavor used in teas and candies. Inspired the name of Clark’s Teaberry chewing gum.

Native Americans brewed a tea from the leaves to treat, headache, fever, sore throat and various aches and pains. During the American Revolution, wintergreen leaves were used as a substitute for tea, which was scarce.

Wintergreen oil is made almost exclusively of methyl salicylate, a precursor to common aspirin. People with allergies to aspirin should not use wintergreen oil.

In the spring, Wintergreen leaves are bronze-colored, tender, and edible. They toughen in the summer, turning a dark green, and emit the familiar wintergreen aroma when broken. Wintergreen is a nice autumn ornamental, as its leaves become red or purple in colder regions.

The leaves will have a much stronger flavor if allowed to ferment for 24-72 hours before using.



Red Shiso
Perilla frutescensOther Names: purple mint, Japanese basil, or wild coleus Beefsteak plant
Used in Japan to make tempura, and to color pickled plums. Its purple-red leaves add a splash of color to the herb garden.

An attractive annual, Shiso aggressively self-sows.

Use fresh in salads, soups, and as a garnish for fish

In the summer of 2009, Pepsi Japan released a new seasonal flavored beverage, Pepsi Shiso.

Perilla oil has a rich taste and scent slightly resembling dark Sesame Oil. Perilla seed can be cooked with meals, roasted, crushed to intensify its taste and/or mixed with sesame and salt.

The pure oil, while toxic to some animals, is a source of Omega 3 fatty acid.


Cuban Oregano
Plectranthus amboinicus
Other Names: Spanish thyme, Indian borage, Mexican thyme, Mexican mint, in Cuba, interestingly enough, it is known as French Oregano.

A succulent perennial herb it can reach up 10 20 inches in height with fleshy leaves in opposite pairs. It occasionally produces pale violet flowers.

Cuban Oregano is neither Cuban, nor Oregano. It is actually of Middle Eastern Origin, most likely from India and it is actually more closely related to Coleus than it is Oregano.

This is a sprawling herb that will take up a lot of room indoors, but is also a tender herb, very sensitive to the cold, so in Michigan, it will need to be taken inside in the winter..

Although not grown for its flowers, occasionally it will produce spikes of a small purple flower in the fall.

It is sometimes used as a substitute for Oregano, and if you find a food that is labeled "Oregano Flavored" odds are that this is the plant that was used.

It can be used as a substitute for sage in many recipes, is widely used in stuffing and has a flavor somewhere between Oregano and Thyme, with just a hint of sage.



Costmary
Tanacetum balsamita
Other Names: scented salvia, farmers' salvia, balm leaf, fragrant leaf, bible leaf
Costmary is an "old-fashioned" herb which gardeners are beginning to re-discover. In the Victorian era, nearly every kitchen gardener grew this sweetly scented plant

A flowering perennial, Costmary should be renewed by division every few years, since the old plant becomes bare at the center. Costmary blooms from late summer until long into the fall. The daisy-like flowers are small and yellow and, like the leaves, have an exquisite fragrance.

Costmary obtained the name 'Bible Leaf' when sermons were unendurably long. A leaf was placed between the pages of the Bible; when fatigued it was taken up and sniffed in an effort to keep one awake. It still makes a fragrant and fun bookmark and has the added benefit of repelling insects, especially the small ones that like to feed on paper.

Has a mint like flavor and smell with a hint of citrus.

This herb loves light and sunshine. Plants are quite hardy and survive cold winters.


Salad Burnet
Sanguisorba minor
Other Names: Salad burnet, Garden burnet, Small burnet, Pimpinela (not to be confused with Pimpinela anisum)
An herbaceous perennial, it grows from up to 20“ tall and the same distance across.

It is used as an ingredient in both salads and dressings, having a flavor described as "light cucumber". Typically, the youngest leaves are used, as they tend to become bitter as they age.

Brought to the New World by the first English Colonists, it was a favorite of Thomas Jefferson and Francis Bacon.

In summer the plant produces tiny red blossoms on green flower globes and these can be used as an attractive garnish. They are edible, but lack flavor.

It will self seed if the flowers are not cut, but cutting the flowers will produce a fresh crop of tender leaves.

Sanguisorba translates literally at “drink up blood”. This plant was used medicinally in Elizabethan times to treat internal bleeding. Knowing this soldiers would drink it in tea or wine before going into battle.


Anise
Pimpinella anisum
Other Names: Anis, Aniseed,, Anisi Fructus, Pinella, Shatpushpa, Sweet Cumin.

An herbaceous flowering annual member of the carrot family, known for its’ flavor which is also found in licorice, fennel and tarragon.

Sow directly into the ground or transplant very early, established plants do not transplant well.

Hippocrates recommended it for coughs, and the Roman scholar Pliny used it as a breath freshener.

Anise seed will germinate more rapidly if sown near coriander. It has been shown that the presence of coriander improves the actual seed formation of the anise plant.

The leaves are used in salads or as a garnish and dried for teas and in eggs, fruit, cheese, pastries, cakes, and cookies

The delicate white flowers are a favorite of honeybees.



Comfrey
Symphytum officinale
Other Names: Knitbone, Ass Ear, Black Root, Blackwort, Bruisewort, Consolidae Radix, Consound, Consuelda, Gum Plant, Healing Herb, Knitback, Salsify, Slippery Root, Wallwort

Known for centuries as the Miracle Herb because it was a favorite of herbal practicioners and healers.

Has a deep tap root that will go as deep as six feet into the ground to draw out minerals and nutrients, especially potassium.

Plant it where you want it, because it will be very hard to move it once established.

The leaves have concentrated potassium and nitrogen, but very little carbon, so they decompose very rapidly. This makes them a natural compost plant and an excellent source of organic fertilizer.

The plant is very tolerant and grows in almost any site except shallow or dry chalky soil. It does not do well in containers.

The leaves and roots contain allantoin, an anti-irritant and anti-inflammatory compound found in medicated creams and lotions shown to stimulate and accelerate cell proliferation.

Baked Potato Salad

Since chives are in season and we are running crazy with them, I try to use them in a lot of recipes. Last year I found a recipe for "Baked Potato Salad". And I made it several times because it is so easy and so yummy and not to mention, very inexpensive!

Here's a picture of the ingredients:




How easy and simple are those ingredients!

Recipe:
(I so rarely measure anything so, I hope I can guesstimate it for you)

I had all these little Yukon Gold potatoes that had bad spots so, that is why I thought I would use them up to make this dish.

1 cup of sour cream. Add more if you like it really creamy.

about 1/2 C chopped chives

Unfortunately our dill is still too little to chop, so I am using a half of a teaspoon of dried dill that we dried last year. I way prefer the fresh, but oh well.

Remember, when using dried herbs use the 1:3 ratio.
1t dried herbs = 3t (1T) Fresh herbs.

salt and pepper to taste

Boil potatoes. Let cool (you can leave the skins on if your like potato skins). Slice cooled potatoes into about 1/2 inch slices. In a separate bowl, I toss in the rest of the ingredients and stir everything up. Then I gently toss the potatoes with the dressing (you don't want potato mush LOL). Put in fridge for a bit (let the flavors come out). Serve!




I have added crumbled cooked bacon and/or shredded cheddar cheese to this before as well and that is also very tasty. And I have used Ranch dressing instead of sour cream. I liked that, but I prefer the real baked potato flavor that straight sour cream gives better

Originally posted at The Thrifty Groove

Herbed Butter

One of my favorite things to do with our herbs is to make herbed butters. It is the easiest things to make and it gives butter a special touch.

You can use any herbs that you like. Fresh or dried will work. Play around with combining flavors.

I have made four different herbed butters for you today. These are the most popular ones I make.

Rosemary, Dill, Mint and Oregano.

My rule of thumb for ratio of herb to butter is simple:

1/4 teaspoon dried herb & 2 teaspoons of softened butter.

1 teaspoon crushed fresh herbs & 2 teaspoons of softened butter.

Just cream the herb and butter together.

   Refrigerate for at least 4 hours so the flavors really meld into the butter. When I make herbed butters I tend to play with the butter and put them into fun molds. It is a fun way to present butter at a party or just a dinner get together. it is that extra little wow factor.

I purchased two of these deviled egg carriers at a thrift store. They did not have the lids so they were only .49 cents. I saw them and thought they would be so cute for molded butter pats for Easter. I just filled in the eggs and put in the fridge.

These ended up not coming out of the container as easily as I had hoped. If I were having a dinner party, I would have taken time to carefully smooth them out with my finger so they were much prettier.

  Since I have 4 different flavors of herbed butter here, I use two of my little topiary cardholders and put two signs with the flavor in each (front and back).

You can see some of them cracked and some just did not have smooth edges. That is a easy fix. Like I said, the warmth of your fingers works the best.

It is so nice to add little extra details like this. And it is fun to treat your family and friends to different flavored butter. As the hostess, it just shows that you enjoy going a little bit above and beyond for the people you care about.

   Yummy on fresh pretzel rolls!

There are so many variations you can try. Garlic butter is probably our number 1 favorite here. I also like to make a lemon.lime cracked pepper butter. So, just try some flavors you normally enjoy.

Herb Class This Week

Just a reminder, I will be doing an herb presentation Tuesday April 5 at the Macomb County Extension Office.

I'd love to see you there.

Herb of the Week -- Cuban Oregano

This weeks Herb of the Week is Plectranthus amboinicus, commonly known as Cuban Oregano. I have talked about this before, but herb names are funny sometimes. Cuban Oregano is neither Cuban, nor Oregano. It is actually of Middle Eastern Origin, most likely from India, and although it, like most culinary herbs, including Oregano,is a member of the Lamiaceae or Mint family, it is actually more closely related to Coleus than is is Oregano.

Coleus, of course, is a plant grown for it's attractive leaves, and Cuban Oregano, in many gardens is grown for its appearance more than its use. But it is a flavorful herb, used in cooking quite a bit in the Carribean, Java, India and Malaysia.

Also known as Spanish thyme, Indian Borage, Mexican thyme, Mexican mint, Húng chanh (Vietnam)and Orégano Brujo (Puerto Rico), in Cuba, interestingly enough, it is known as French Oregano.

A succulent perennial herb it can reach up 10 20 inches in height with fleshy leaves in opposite pairs. It occasionally produces pale violet flowers.

This is a sprawling herb that will take up a lot of room indoors, but is also a tender herb, very sensitive to the cold, so if you live in an area where you have any frost, it will not do well outside.

For this reason, many people tend to grow it in a container, letting it grow up throughout the warm months, but cutting it way back to take indoors in the winter.

Unlike most herbs, Cuban Oregano requires a heavier soil, (one with peat or other organic matter in it, to help hold the moisture) and should not be allowed to dry completely before watering.

I was introduced to this herb through the Michigan Master Gardeners Herb Garden at the Michigan State University County Extension office in MaComb County. They had it growing in their garden, and at the end of the season, they graciously allowed me to cut some to experiment with. I also attempted to root some cuttings, and so far three of the four that I rooted are alive, one of them doing quite well. I hope it survives the winter so I can plant it outdoors when it gets warm.

Available in both plain and variegated varieties, this herb is very aromatic, much like Rosemary, and will give off a strong smell after a rainstorm, or on a warm sunny humid day.

Brushing the leaves with your fingers is enough to release some of the oils, leaving your fingers smelling faintly like a cross between thyme, oregano and rosemary, with just a hint of citrus.

Research shows it is most effectively grown from cuttings and does not need rooting hormone. It grows best between 65-75 degrees, growth will slow significantly below 60 and may, while not truly bolting, tend to get a bit leggy or spindly at temperatures much higher than 80. Planting in full sunlight, rather than partial shade, tends to help this problem.

Although not grown for its flowers, occasionally it will produce spikes of a small purple flower in the fall.


Harvesting the plant is very easy, as the leaves are brittle and will fall off in your hand if you handle the stems too roughly, so simply holding a tray under the stems and running your fingers down them will quickly strip the leaves.

Of course, judicious pruning will allow you to harvest the plant and still have an attractive plant growing. Never harvest more than 2/3 of any plant at one time.

Culinary uses for Cuban Oregano seem to be mainly with meat of stuffing although it may be used other ways as well. It holds it's flavor a little better under heat than some herbs, and therefore is good for stuffing, especially strong flavored meats such as wild game.

It is sometimes used as a substitute for Oregano, and if you find a food that is labeled "Oregano Flavored" odds are that this is the plant that was used.
When cooking with it, it should be used sparingly so as not to overpower the flavor of the meat/fish.

It is used for Meat in fish in Africa, Southeast Asia, the Caribbean. Eaten in Salads in the Caribbean, cooked with fish, mutton and sour soup in Asia, eaten raw with bread and butter, fried in batter, or used as a flavoring for beer and wine in India and is the principle flavoring ingredient in Cuban Black Bean Soup.


Medicinally, It is said to be very good for coughs and sore throats, the most effective way to administer it simply by chewing a leaf.Inhaling the vapor from crushed leaves is said to help clear blocked nasal passages, while a paste made from crushed leaves is said to help burns, sores, insect bites and stings, and skin conditions such as eczema.

Tea made from the leaves is used in various parts of the world for treating: Bronchitis, Asthma, Colds, flues, other viral conditions, Indigestion, flatulence, stomach cramps, Insomnia, and Pain associated with headaches.

Lest you think this is the miracle drug herb, remember, I am not in the business of giving medical advice, I cant vouch for the things I find in my research, there have been very few clinical studies done on the medicinal properties of most herbs, and one should always consult a physician before attempting to treat any serious medical condition.


Although I couldn't find a lot of history on magic and folklore associated with this plant, there is evidence that some Brazilian people and especially African Immigrants to Brazil used it in rituals. It was burned as an offering and to consecrate temples, and also widely used in protection and cleansing magic.

Some folklore suggests it as a sign that fairies have blessed a place. Contemporary pagan magic often uses it as a smudging agent to purify a space before the undertaking of a spell. Worn as a sachet, it is said to increase psychic sensitivity.

Herb Presentation.

The herb presentation at the Clinton MaComb Public Library this week was a success. It was well attended, and the audience was interactive.


All but a handful of those attending were gardeners, and about 80% already grow herbs of some kind and came to learn more.

I offered a prize to the first person who could produce something made from herbs. The winner promptly held up a tube of lotion containing lavender and got a packet of our Chive and Dill vegi dip, our best seller at the market last year.

We discussed the difference between spices and herbs, a few facts about the history of herbs, the reasons to grow herbs, and talked briefly about the way to prepare soil and where to plant an herb garden.

We talked about the different sizes of herb gardens, from tabletop planters to large English style gardens.


Then we talked about some of the more popular herbs, including basil, oregano, thyme, rosemary, dill, mint, chives, chamomile, lavender, and tarragon.


We talked a little bit about tips for planting and growing each one.

We discussed Comfrey, and some of the known and unknown qualities of that plant.


I ended with a question and answer period that lasted about 30 minutes.

Everyone got a copy of my herb chart "Popular Herbs for the Beginning Gardener".

It was a fun presentation and seemed to be well received.

We discussed the potential of returning for more classes about how to harvest and how to use herbs, and I am looking forward to that possibility.

Herb of The Week -- Bee Balm

The herb of the week this week is Bee Balm (monarda)
Monarda is a genus consisting of roughly 16 species of both annual and perennial plants also known as bee balm, horse mint or lemon mint (being, technically a member of the mint family), oswego tea, or bergamot.

Bee Balm is edible and medicinal, the entire plant above ground is edible used as a pot herb, and it is also used as a flavoring in cooked foods.

(pot·herb: A plant whose leaves, stems, or flowers are cooked and eaten or used as seasoning.)

This is a brand new addition to our garden this year. I had never grown it before, and had only heard of it briefly before last year.

I got our plant at a perennial swap this spring. A group of students from a botany class at the local high school grew several different plants and then brought them to the swap. Their mission, (or assignment, perhaps), was to educate people on the plants they had brought, then trade them for different plants, which they then had to take back to the school and study. So they didn't care what they traded for, as long as it was something they didn't already have.

I wish there had been such a fun class when I was in school, I may have paid attention more.

The plant that I have is reported to have bright red flowers, but it has not yet bloomed. Supposedly it blooms in June and July, if so, mine better hurry!


The variety with Red flowers is also called Oswego Tea. It was used by American colonists in place of English Tea after the Boston Tea Party, when they threw the English tea in the harbor to protest the high taxes imposed on it by the British.

Bee balm is considered a good plant to grow with tomatoes, as it is said to improve both health and flavor. It also is a good companion plant in general, attracting pollinators and some predatory/parasitic insects that hunt garden pests.

It can be grown from seeds or cuttings, and will grow quickly and if not kept in control, can become aggressive. Like most herbs, it prefers full sun to partial shade, and likes well drained, slightly alkali soil. It can be grown in clumps or masses for a nice effect as a background plant. Planting 18 inches apart would allow plenty of room.

Although not widely used as a culinary herb, largely because it is not really well known or understood, Bee Balm has a flavor slightly citrus and very slightly reminiscent of mint and oregano. It is good with fruit, in salads, in jellies, or with lamb, or wild game. It can also be used in teas or as a garnish. The flowers are edible and are often used with fruit compotes or as a garnish for desserts.
Our Bee Balm, right after it was planted
Medicinally, generally as a tea, it is reported to have beneficial properties that include improving general digestion, easing flatulence, improving appetite, relieving colic, reducing bloating, alleviating menstrual cramping, and reducing nausea and vomiting.

Externally, bee balm is a wonderful aromatherapy herb. Try placing a handful of fresh leaves in a cloth and positioning it under hot running bath water for a relaxing, lemony scented bath. Deeply breathing in the steam may also help relieve cold symptoms such as sore throat, fever, and congestion.

Bee Balm has also shown some merit as an antiseptic and antibacterial, and a clean cloth can be soaked in a tea and used as a compress, or an ointment can be made to help relieve pain and speed healing for minor wounds, insect stings, and for relief of eczema, psoriasis, cold sores, and clearing up acne.

There is some literature that suggests that Bee Balm should not be ingested if there is a history of thyroid problems, and of course, anyone who is pregnant or nursing should use care and seek advise of a professional before using any herb medicinally.

Although Bee Balm leaves can be rubbed directly on the skin as a mosquito repellent, on some people it may cause phototoxicity (sensitivity to the sun), so using undiluted is not recommended without first testing on a small area of skin.
A month after we planted it
Bee Balm uses in folklore and magic are surprisingly rather sketchy and hard to find.
It is ideal for purifying and relaxation spells, when leaves and flowers
are tied in a cloth and placed under hot running bathwater. Because of this, it is considered a good addition to spells or rituals concerning peace, happiness, contentment, restfulness, and ridding oneself of negative energies or hexes.

Bee Balm is bound to Air and Mercury, and due to the influence of both of these (Air for intellect and Mercury for success), it is believed to be a good herb for money and success in business-related spells. Carry a few leaves in your wallet to attract money, or rub leaves on the skin before a business meeting or job interview for success.

Of course, Bee balm is an excellent herb either alone or combined with other herbs for any spell or ritual that calls for a tea or infusion, and it tastes good too!

On that note, I think I'll go pick some, rub it on my hands for money, Make some delicious tea, for peace, happiness, contentment, and see if I can rid myself of any negative hexes that are hovering around. If you see any wild hexes flying away from me, please duck.

Our Bee Balm tonight

I just have to add, I had never tasted this plant, but when I went out to take this picture, I broke some off, so I brought it in and tasted it.

Wow! It really has a unique flavor. Kind of an "Italian herb, mixed with Lemon Balm" flavor. Now that I know what it tastes like, I see myself using this one a lot!

Herb of The Week -- Hens and Chicks

My Herb of the week is Hens and Chicks, sempervivum tectorum.


Hens and chicks, also known as Hens and Chickens , Jupiter's Eye (or Beard), Thor's Beard, Bullock's Eye, Sengreen, Ayron, Ayegreen, Donnersbart and Houseleek, has been a favourite herb since ancient times. The plant is native to the mountains of Europe and the Greek Islands.

The literal translation for the name is “Always Green on the Roof” and refers to the plants hardy nature and the fact that they were often planted on roofs in England, Wales, France, and much of Europe. The Frankish King Charlemagne (742-814 CE) told his subjects to plant the herb on their roofs since it reputedly warded off lightning and fire.

A perennial succulent, easy-care herb in zones 5-10, it does very well in rock gardens, along old walls, or edging pathways. Each plant will grow to four inches and produce round rosettes of leaves and flowering stems . A widely cultivated ornamental garden plant, it spreads easily and prefers sandy, dry soil.

The master plant will spread rapidly by offshoots, which can be left to form an attractive matting of plants, or rooted separately for use in other parts of the garden. The name Hens and Chicks came about because the master plant, with all the offshoots around it is reminiscent of a mother hen, surrounded by a brood of chicks.

It takes from 3-5 years for a plant to mature. When mature a plant will produce sparse purple flowers in July on an upright stem that can reach up to a foot tall. There is also a variation available in a deep maroon color. Each plant will bloom only once and then, once it has bloomed it will die, making room for the offshoots to grown and reach maturity.

I know of no culinary uses for Hens and Chicks, in fact, when taken internally, in large doses, the juice will act as a emetic or purgative.

Hens and chicks have medicinal properties similar to those of aloe vera, although in weaker concentration, and the juice is harder to extract.

Freshly pressed leaves and their juice may be used externally to soothe skin conditions, including burns, wounds, ulcers, insect bites, inflammations, hemorrhoids, eczema, and fungal infections, as well as itchy and burning parts of the skin. Folklore also says they will remove warts and corns.

In magic, Hens and Chicks are believed to be an herb of protection, luck and love.
In folk belief, it was a practice to grow Hens and Chicks at the front door so that they would be the first thing a man saw when he returned from the fields. This was believed to increase the sexual prowess of the man of the house, for which reason they were known in Dorset as "Welcome Husband."

In Scotland, ancient magicians perceived something of the Moon in the roundness of the rosettes, and associated them with with moon-magic, fancying the plant mystically capable of deflecting black sorcery.

The Romans grew Sempervivum in vases at the entrance to homes for prosperity, and to show esteem to Jupiter. This was thought to provide protection from storms, fire, and lightening, all associated with Jupiter.

Although my mother grew them as ground cover when I was a child, I never knew until just recently all the fascinating history, folklore, and medicinal value of this unassuming little plant.

Here are some all potted up cute, and ready to go to the Farmers Market this weekend.

Herb of The Week -- Comfrey

The herb of the week this week is Comfrey. symphytum officinale.

I had read something about Comfrey at the end of last season, and wanted to try it, so when I found some at the plant exchange I went to in April, I was excited to bring it home and play with it.

This is kind of stepping outside of my comfort zone just a bit, because Comfrey is not really a culinary herb, although some herbalists suggest using the tender young leaves, chopped in salads.

In fact, some people claim that it should not be taken internally at all, but we will get to that later. I’m getting ahead of myself.

Comfrey, a hardy perennial native to Europe, is member of the Boraginaceae family, a cousin to borage and forget-me-not.

With a long history as a healing plant Comfrey is commonly also commonly known as Knitbone, Boneset, Bruisewort, Ass Ear,(I personally like this one best), and Blackwort. Comfrey is an old herb that has been used medicinally for several centuries at least.

The name Comfrey comes from the Latin con firma, meaning with strength. It is believed this is a reference to the plant's ability to heal bones. The botanical name, symphytum, is from the Greek symphyo meaning to unite.

Comfrey is native to Europe, particularly to Great Britain, where is it often referred to as The Wonder Plant.

Besides its’ medicinal properties, Comfrey is very rich in nutrients with both nitrogen and phosphorus levels that exceed barnyard manure and many commercial fertilizers. The nutrients are very easy to extract, so Comfrey has become a favorite supplemental plant for many Natural and Organic Gardeners.

Comfrey is a fast growing aggressive plant, that establishes easily and perseveres stubbornly, so if you plan on growing it, you should carefully consider the location where you are putting it. Chances are, if you decide to move it, you will have two comfrey beds, the new one, and the old one.

Comfrey will grow in full sun, partial shade to almost full shade, it doesn’t like thin, dry soils. In the wild, it tends to grow in shady boggy areas, marshes and river banks.

It will root deep, so dig as deep as you can to give it the best possible start. The long tap root pulls nutrients from deep in the ground. This is why the leaves are so rich in nutrients that the plants around it may lack.

If you just want one comfrey plant it is probably best to buy one from a nursery, or get one, like I did, from a plant swap, a friend or an acquaintance.

Comfrey can be started from seed, but it requires a cold winter to germinate, so if you plant it in the spring, you may not get any plants until the following spring.

If you are looking to establish a larger quantity of comfrey this is usually done with root cuttings, lengths of root 2-6” long that are buried lengthwise in a trench.

Cuttings or plants, should be planted 4-8 inches deep and 18-36” apart. They will grow rapidly and will fill in between the plants in just a year or two. Feel free to work a little manure into the soil before you plant, even fresh chicken manure. Comfrey processes nitrogen so quickly, that there is little to no danger of burning it by adding fresh manure. In fact, in some countries, farmers use a comfrey field as a place to dispose of raw barnyard slurry. This helps keep it out of surrounding waterways.

Once you have planted, the next step is to do nothing. From this point Comfrey is pretty much self managing. Regular water is about all it will ever ask of you to remain healthy. A healthy Comfrey plant will live several decades.

Leaves can be harvested and at any time. If you are growing it to harvest the leaves you can make your first cutting when the plants are about 2' tall. Cut back to within a few inches of the crown. If you begin harvesting early, you may not get flowers. Leaves, flowers and roots are all used in traditional medicine.

One of the easiest uses of comfrey is as a mulch for other crops. Comfrey leaves will slowly release all the nutrients their long tap roots pulled up from the soil. They’re especially good around plants that like a little extra potassium, like fruits and tomatoes. Many people recommend laying a layer of comfrey leaves in the trench before you plant potatoes. The leaves will rot quickly, giving an extra burst of potasium and nitrogen to the potatoes just when they need it the most.

The other main way to use the leaves in gardening is by brewing Comfrey Tea. There are two methods for doing this.

One is to simply fill a bucket, barrel, tub or crock with leaves, weight them down and leave them in the sun for 3-5 weeks. a drainage hole at the base will allow the thick brown liquid to ooze out as it forms, and it can be collected and stored for later use. It is generally recommended that this type of Tea be diluted before using. It should be diluted with water from 1:1 to 1:10, until it is roughly the color of iced tea. It can then be applied to your plants.

The second method is to fill a vat, bucket barrel or tub 1/4th of the way with comfrey leaves and then fill it the rest of the way with water. Again 4-5 weeks in the sun will brew your tea nicely and it should be just the right concentrate to use directly on your plants.

A word of warning. with either method, you will probably have a strong smell coming from the tea as it ferments. This is an anaerobic process, and will smell kind of like raw sewage. I strongly recommend that you use a bucket with a lid, and that you resist the urge to peek in every day or two.

The second primary use for Comfrey, besides as a garden supplement, is the medicinal use.

This is the part where I need to repeat my medical disclaimer.

I am not a medical expert, or even an herb expert. Although many herbs have been shown to have effects on the human body, I include medical benefits of herbs from my research for informational purposes only. You should always consult a medical professional before beginning any herbal regimen or using any herbs medicinally. Herbs should be used medicinally only under the guidance of a trained professional.

Special care and consideration should be taken by anyone pregnant or nursing before using this or any herb medicinally.

OK, having said that, let’s get back to the medicinal properties of Comfrey.

Comfrey may be used either externally or internally. In a recent study artificially large amounts of alkaloids extracted from Comfrey were injected directly into a bloodstream, causing liver failure. This caused a great deal of concern about Comfrey. It has been banned by the FDA from use in commercially produced herbal supplements.

So although it is used widely as livestock food, and although Comfrey farmers have, for years, fed comfrey to their families as a nearly unparalleled source of protein, potassium, calcium, and vitamins A, B12, and C for years in salads, sauteed along with other vegetables, or drunk as a comforting tea, I cannot on good faith condone taking it internally without checking with your doctor. Further, under no circumstances should a pregnant or nursing woman ingest comfrey.

That brings us to the external uses.

Comfrey contains a substance called Allantoin. This is present in both fresh and dried leaves, and in even stronger concentration in the root of the plant. Allantoin is present, oddly enough, in the urine of most mammals, with the exception of humans and apes, and is part of the reason that barnyard manure makes good fertilizer.

Allantoin is, among other things, an active ingredient in over-the-counter cosmetics because it has a moisturizing effect. It increases the smoothness of the skin; promotes cell growth and wound healing, and has a soothing, anti-irritant, and skin protectant effect by bonding with and enveloping irritant and sensitizing agents.

It is frequently present in toothpaste, mouthwash, and other oral hygiene products, in shampoos, lipsticks, anti-acne products, sun care products, and clarifying lotions, various cosmetic lotions and creams, and other cosmetic and pharmaceutical products.

You can extract the allantoin from the roots and the leaves, or use them fresh, dried, or ground to make a poultice.

Making a Comfrey Poultice
What you'll need:

- enough comfrey leaves to cover the affected area in a paste
- Purified water in some form—preferably distilled water or spring water
- a clean piece of gauze, large enough to cover the affected area
- something like an Ace bandage to wrap around the gauze and a pin or tape to hold it in place
- a blender or mortar and pestle
- a saucepan

Grind the leaves with a a mortar and pestle or place them in a blender with about half as much purified water as leaves. Grind or blend away at the comfrey and water until a paste is formed. If it's too soupy, add more leaves. Once you've got your leaves mashed in one way or another, you're ready to heat the paste. In a small saucepan, over very low heat so as not to scald the herbs, heat your mixture to a comfortable, soothing temperature, stirring constantly. Once the desired temperature is achieved, spread the paste thickly onto the gauze, place the gauze onto the wound, sprain, etc., and wrap with the bandaging material securely around the gauze pad. (NOTE: If you have an open wound such as a bite or gash, place a fresh gauze pad between the wound and the poultice paste so as not to introduce debris into the wound. For a scrape or scratch, direct introduction of the comfrey should be fine.) Secure with a safety pin or other sturdy fastening, and leave in place until the poultice has dried out, at which point you'll want to replace it with a fresh one.
Source:
Suite 101 - Herb Gardens - Comfrey, The Miracle Herb,
by Kelsie Gray

An infusion of comfrey, in light olive oil, makes a massage oil that will help sooth rough skin and is said to be beneficial in treating aches and pain associated with arthritis, sprains and muscle soreness. Because it stimulates cell growth, it should speed healing on cuts, burns scrapes and other injuries.

Because it can help to reduce pain and swelling associated with injuries, it used to be believed that it actually helped to heal broken bones. This is where it got the nickname Knitbone. While it doesn't actually help the bone to heal, in my book, anything that helps with the pain and swelling is a good thing.

To make comfrey infused oil:

Ingredients:
* dried comfrey leaf (preferably organic)
* organic olive oil
* clean quart mason jar or similar jar with well-fitting lid **(see above)
* cheesecloth
* clean bottle for finished oil (to hold approximately 16 oz.) **(see above)
Half-fill the mason jar with dried comfrey leaf. Add olive oil to within 2” of the neck of the jar. Cap, shake well, & allow to sit overnight. The next day, top-off the jar with more olive oil (the comfrey will absorb some, so the level will be lower) to within an inch of the top. Shake daily for the first 2-3 weeks. Place in a warm, dark place, if possible. Allow to stand for at least 1 month, although the longer it sits, the better.

To decant, pour contents of mason jar into a large square of cheesecloth (I put it in a strainer over a quart measuring cup). When it stops dripping, gather the edges together, twist, & squeeze. The leftovers may be composted. Pour finished oil into bottle, label, & store in fridge. It will need to be warmed to room temp before using.
Source:
Jedi Workshop, Herbal Oil for Inflammation and Pain.

Now, everyone tells me I have to use olive oil for things like, but I am going to do an experiment. I may shock the herb growing world, but, although I enjoy growing as close to naturally as possible, I am not obsessive about Organic, Natural, products. So, although everyone says not to use baby oil, the only reason I can see not to do so is that it already has some fragrance added.

So, I am going to make some of this with Baby Oil, since we seem to have a bunch of bottles around with just a bit missing. If it doesn't work, I'm not out anything but an already opened bottle of baby oil and a bunch of comfrey leaves. If it does, I saved myself the expense of buying olive oil just for this.

And last but not least, in honor of chickweed, I wanted to include this recipe:

How to Make Comfrey and Chickweed Ointment

Things You'll Need:
2 oz. dried comfrey
2 oz. dried chickweed
2 oz. dried plantain
2 cups tea tree oil or sweet almond oil
3 oz. beeswax
Cheesecloth or muslin
Strainer

Place the beeswax in the top of a double boiler on low heat, and add the tea tree oil or sweet almond oil.
Leave the mixture on low heat low enough for the beeswax to completely melt, and stir in the dried comfrey, dried chickweed and dried plantain until they are thoroughly incorporated into the oils and beeswax.
Continue heating the ointment on the lowest heat setting for several hours, or until it looks like the dried herbs are totally infused into the ointment. Stir the mixture occasionally.
Fold a large piece of clean cheesecloth or muslin and lay it in a strainer. Strain the comfrey and chickweed ointment through the strainer and into a small bowl.
Put the comfrey and chickweed ointment in jars. Allow the ointment to cool, and seal the lids securely.
Source:
e-How, Herbs and Alternative Medicines.
Comfrey and Chickweed Ointment

Finally, whenever I do an Herb of the Week, I like to talk about the magical uses. Someone at the farmers market asked me just recently, if I actually believed in this.

Well, here is my take on it. It wasn't that long ago that there was a very fine, thin line between the witch, who grew herbs and cast spells and the doctor who grew herbs and cured people.
The fact that they both used herbs, and both used many of the same herbs, to treat the same things, makes me think that somewhere, there was an element of truth behind both of their philosophies.

So, while I am not sure that sleeping with a sprig of a particular herb will make me rich, I cannot discount that burning certain herbs may make me sleep better.

I include the magical uses, where I can find them, for informational purposes only. I find them fascinating and like to see the history behind the herb.

Having said that, Comfrey does not have nearly as much of a magical history as many herbs. Perhaps because it was a bona fide healing plant there was no need to create any illusion of magic to accompany it's use.

But I did find the suggestion that worn or carried, comfrey protects and ensures safety during travel. It is suggested that you tuck some into your suitcases so that they aren't lost or stolen.

Also, it is believed that comfrey root wards off the evil of unknown strangers and brings good luck in making travel arrangements. Place the root in a red bag, and keep it on your person while on the road to ensure that you return to find peace in the home and faithfulness in the marriage.

The root is also used in money spells. Reportedly, the leaves, if wrapped around your money and kept folded for three days are said to make your money attract more money, especially when used in gambling.

Upon learning this Diann suggested that I fill my pockets with Comfrey leaves. I expect if I did, it would help the lint in my pockets attract new lint...