FOR THOSE WHO DON’T LIKE TO READ… (at least read what I write)… I want you to CHOOSE AN “UNUSUAL” HERB (must be legal) for MY herb GARDEN… OFFER YOUR IDEA (or vote for someone else’s) in the comments. The PRIZE… I will mark that square (containing your herb) with your name or your blogs name… (I label all of my herb sections with white labels see below… You will get the entire square…)
Just to give a small HINT… (for those competitive types). I only plant herbs in this garden (with the exception of two sections for strawberries… my SIX year olds section) I have planted in the past the usual savory herbs… Last year I started looking for “herbal tea” and less common herbs… I am looking for either a “FORGOTTEN… or UNCOMMON” herb.. or an herb that would be great for HERBAL TEA… I will give this a week or two… and than name the winner..
One last thing… I am not trying to ruin the concept of “post only weekend stuff here”… Here is my excuse… Visiting NY and returning home has thrown me off… Monday will have to serve as a “proxy” for the weekend… Please excuse this protocol breach… I was traveling home… had flight delays… spent the night sleeping on the floor of the airport… etc. (great excuses huh)… I promise to be back on “point” next weekend.
10 Suggestions so far…
(click “Continue reading” to see suggestions and more information)
(here are the suggestions)
1. LEMON THYME (Kimberly – My Frugal Farmstead)
Lemon Thyme looks like English Thyme and grows like English Thyme but that is where the similarity stops. Lemon Thyme definitely smells like lemon and tastes like lemon. It can be used in any recipe calling for lemon juice, lemon zest or lemon flavoring.
2. Mint (Accidently Single)
The leaf, fresh or dried, is the culinary source of mint. Fresh mint is usually preferred over dried mint when storage of the mint is not a problem. The leaves have a warm, fresh, aromatic, sweet flavor with a cool aftertaste, and are used in teas, beverages, jellies, syrups, candies, and ice creams.
3. Chocolate Mint (Amber Eldredge Blunt )
Leaves of chocolate mint plants add versatility to drinks, desserts and garnishes for a variety of dishes you prepare in the kitchen. Growing chocolate mint, both indoors and outside, is an easy way to always have a fresh supply of the chocolate herb plant.
4. Coriander (Suze – Obsolete Childhood)
(Coriandrum sativum) which produces seeds that lend a warm, citrusy flavor to tea. You can steep the leaves by themselves or add them to a rich black tea for additional flavoring. The best part is that you can use this herb in multiple ways. The leaves, used in cooking, are known as cilantro or Chinese parsley.
Fenugreek is used as an herb (dried or fresh leaves), spice (seeds), and vegetable (fresh leaves, sprouts, and microgreens). Cuboid-shaped, yellow- to amber-colored fenugreek seeds are frequently encountered in the cuisines of the Indian Subcontinent, used both whole and powdered in the preparation of pickles, vegetable dishes, daals, and spice mixes such as panch phoron and sambar powder. They are often roasted to reduce bitterness and enhance flavor.
The dandelion is a common garden herb, with easily recognized flowers. During the spring season, the leaves and the root of the dandelion begin to produce mannitol, which is a substance utilized in the treatment of conditions such as hypertension and a weakened heart in continental Europe – where it is often prescribed by herbalist for patients with these conditions. An herbal dandelion tea made using the roots and the leaves of the herb is good to take from about the mid of March to about mid May in the treatment of such conditions.
7. Sweet Annie(richardjh3 – silentimpressions)
Sweet Annie, also known as sweet wormwood or qing hao, is an easy-to-grow annual herb. It grows well in the hot sun and doesn’t require a lot water. This fragrant herb can grow as tall as 6 feet. Once harvested, sweet Annie has many uses, from medicinal to decorative.
8. Bee Balm(madgeface – Little Golden Notebook)
Monarda is a genus of flowering plants in the mint family, Lamiaceae. The genus is endemic to North America. Common names include bee balm, horsemint, oswego tea, and bergamot, the latter inspired by the fragrance of the leaves, which is reminiscent of bergamot orange. Use fresh flowers as a garnish for green salads, fruit salads, cakes, or preserves. The aromatic leaves serve as a substitute for mint and can be dried for tea. Dried leaves and flowers are also useful in sachets and potpourri.
9. Black Pepper(Springstart@life – thenewleaf2016)
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning. When dried, the fruit is known as a peppercorn. When fresh and fully mature, it is approximately 5 millimetres (0.20 in) in diameter, dark red, and, like all drupes, contains a single seed. Peppercorns, and the ground pepper derived from them, may be described simply as pepper, or more precisely as black pepper
10. Lemon Verban(Yodamom – Eating My Books)
Aloysia triphylla is native to South America and grows to 15″ height in Argentina and Chili where it is found on roadsides. The Spanish brought it to Europe where it was used in perfume. It has been a favorite for garden rooms in North America since its introduction in the 1800’s As a culinary, lemon verbena makes one of the best beverage teas, especially when blended with mint. It can also be used to brighten the taste of fish, poultry, veggie marinades, stuffing, salad dressing, jellies, and vinegar.
Back Story… DETAILS… and HINTS:
(I know…more stuff to read… but I promise this will help you know what I am looking for and help you win the prize)
Above… SOME of… last years harvest of herbs… What you are actually looking at is my dried “flowers” box…
- Anise (I like to miss pronounce this one… so sweet… add to any tea like mint and you wont need sugar )
- Borage (interesting fresh flavor… like cucumber… great flower when fresh for decorating cakes, pies, cookies, salads.. yes I decorate my salads)
- Camomille (very common I think you should know this one… )
- Lavender (another common… can be used both for savory or sweet… just use with moderation)
- Yarrow (what a wonderful subtle flavor… can be used for both savory or sweet… can’t cook with it unless it is dried… it will loose its flavor… For my tea.. this is one of the secret additions that make it special… often left this off when giving the recipe… so mine would always be better)
You can also see lavender sugar (little bit of flowers… in sugar) and my teapot… What you can’t see is all the other herbs I planted… i.e. Lemon Balm, Mint, Dill, Oregano, Tarragon, Basil, Rosemary, Thyme, Coriander, etc… OH…. don’t want to forget to mention… Horehound (ugly plant)… which I planted next to the anise… (liked the way that sounded together… and love horehound tea and candy...)
Weird Weekends Favorite Herbal Tea Recipe: (amounts are adjusted for my pot… and I can make two or three pots with this amount… I gave amounts to show ratios)
- 1/2 teaspoon of anise
- 1/2 teaspoon of camomille
- 1/8 teaspoon of lavender
- 1/2 teaspoon of yarrow
- (should be very sweet… but if not add lavender sugar to taste…)
Second favorite tea… is just a simple Anise-Mint combo… equal parts… no sugar necessary… (first caught on to the “anise” miss pronunciation fun when I asked someone at work… to smell my anise tea… and they said “no way… that is disgusting”… I pronounced the word using a “long a”)
We planted all but the one square this Monday as a family… (plus other garden beds)… Here is a picture with the invite to join my family in planting… Find us a new special plant… be creative… I am actually open to any idea even beyond herbs… (again must be legal…)