More herb talk

Lemon Balm (Melissa officinalis) is an easily grown bushy herb that grows to about two feet in height and about a foot wide. Its foliage is redolent of the scent of lemon. It has tiny white flowers in midsummer, and it also self-seeds - so once you plant one, you will always have replacements for this annual herb.
The British herbalist Culpeper wrote about this herb in the seventeenth century - "...[Lemon Balm] causeth the mind and heart to be Merry...and driveth away all troublesome cares." Like most herbs, it is antibacterial and antiviral, and is also slightly sedative – calming in other words. It also is good for digestion. If you are nervous or worried on occasion (and who isn’t sometimes?) make a tea with a few torn leaves of Lemon balm – drink with honey, and relax. It will also help your vegetable garden by attracting bees for good pollination – thereby increasing your yields.
I grow basil in the garden yearly. If you grow tomatoes, you need to grow basil as well, as the marriage between basil and tomatoes is well known. We associate basil with Italy and Italian cooking, but it is originally from India where it is known as tulsi, which in Hindi means Sacred Basil. Basil is also used in Thai cooking. Basil is good added to nearly every tomato dish, including sliced tomato sandwiches. Just lay a few leaves of basil on the tomato for a lovely flavor. To use in cooking, stack a few washed leaves on top of each other, roll up and slice thinly to create shreds. Add near the end of the cooking process. I love fresh tomato salad – sliced sweet onions, feta cheese, fresh wedges of tomatoes, torn basil, and balsamic vinegar and olive oil all combined. Basil comes in many varieties and is easily grown. Sun and good soil is all you need, and if you are short on space – grow it in a container. It will grow to two feet or more in height. Bush Basil is a small version easily grown in a pot. Keep pinching off the flowering tops to keep any variety of basil producing all summer. If you dry basil leaves, much of the flavor is lost. Basil is best preserved by pureeing the leaves with water or olive oil; freezing in portions (such as in ice cube trays) and keeping in zip lock freezer bags. That way you can enjoy your homegrown basil all winter.
My German mother mentioned that she remembers that in her childhood, they frequently used an herb called Bohnenkraut (meaning “bean herb” in German) to season beans. It was even sold alongside the fresh beans. After she searched a bit on Google, she found it is the herb known here as summer savory (Satureja hortensis). One of savory’s benefits, along with enhancing flavor is aiding in digestion. It is also supposed to be an aphrodisiac, the Latin name Satureja coming from Pliny the Elder in the first century. Pliny was a Roman scholar who wrote a 37 volume Natural History. (He died from volcanic fumes while trying to investigate the eruption of Mt. Vesuvius) He named this herb after satyrs, who were known for their sexual appetites. Satyrs supposedly lived in meadows of savory – hence implying that savory made them passionate. Another use for savory?
Veronicastrum siberica is a lovely elegant perennial now blooming in my garden next to my “David” phlox and several roses. It is five feet tall with whorls of long leaves placed symmetrically on the stem. It originates in Russia and is very hardy and healthy. There is also a native version with white blooms known as Veronicastrum virginicum. This plant looks great in the middle or back of a garden bed.