| Herbs | |
| Basil, Columnar | Mint, Corsican |
| Basil, Eleonora | Mint, Mojito |
| Basil, Italian | Mint, Peppermint |
| Basil, Lemon | Mint, Spearmint |
| Basil, Pesto Perpetuo | Oregano, Golden |
| Basil, Siam Queen | Oregano, Greek |
| Basil, Spicy Globe | Oregano, Italian |
| Basil, Sweet Mammoth | Parsley, Curled |
| Catnip | Parsley, Flat-leaf Italian |
| Chamomile, German | Rosemary, Arp |
| Chives | Rosemary, Barbeque |
| Chives, Garlic | Rosemary, Blue Spire |
| Cilantro | Rosemary, Common |
| Dill, Bouquet | Rosemary, Prostratus |
| Dill, Fernleaf | Rosemary, Salem |
| Dill, Long Island Mammoth | Rosemary, Spice Island |
| Epazote, Mexican Tea | Rosemary, Upright |
| Fennel, Bronze | Rue |
| Fennel, Common | Sage, Berggarten |
| Geranium, Citronella | Sage, Common |
| Geranium, Citrosa | Sage, Golden |
| Lavender, Munstead | Sage, Purple |
| Lavender, Phenomenal | Sage, Tricolor |
| Lavender, True English | Stevia |
| Lemon Balm | Sweet Annie |
| Lemon Grass | Tarragon, French |
| Lemon Verbena | Thyme, English |
| Marjoram, Sweet | Thyme, French |
| Mint, Apple | Thyme, Lemon |
| Mint, Chocolate | Thyme, Summer |
| Thyme, Winter | |
Companion Herbs
| Herb | Companion and Effects | |
| Anise | Grows well with coriander, and together they are a good deterrent for snails and slugs. | |
| Basil | Improves growth and flavor of tomatoes. Indoors repels houseflies. Do not plant near Rue. | |
| Beebalm | Also companion to tomatoes. Improves growth and flavor. | |
| Borage | Companion to tomatoes, squash, and strawberries; deters tomato worms; attracts bees. | |
| Caraway | Improves the growth and flavor of peas. Plant here and there - loosens soil. | |
| Catnip | Plant in borders; deters flea beetles. | |
| Chamomile | Companion to cabbage and onions. Improves growth and flavor. Tea is good for plants as well as people. | |
| Chervil | Companion to radishes; makes them hotter and crisper. | |
| Chives | Loves to be near carrots, roses, and apples! Makes them grow and taste better. | |
| Comfrey | "Plant healer". Good garden barrier plant. | |
| Dill | Helps corn, lettuce, cucumber, carrots, and tomatoes. | |
| Fennel | Plant this away from your garden - not friendly to anyone! | |
| Flax | Protects potatoes against Colorado potato beetle. Also helps clay soil. | |
| Garlic | Plant near roses and raspberries, and throughout the garden to deter Japanese beetles | |
| Horehound | Repels grasshoppers. Improves fruit yield on tomatoes. | |
| Horseradish | Plant at corner of potato patch to deter potato bug. | |
| Hyssop | Companion to cabbage and grapes, deters cabbage moth; keep away from radishes. | |
| Lavender | Butterflies and bees love it! Repels rabbits, mice, ticks, moths and mosquitoes. | |
| Lemon Balm | Plant with cucumbers and tomatoes. | |
| Lemon Verbena | Repels midgies, flies, and other pests. | |
| Loveage | Improves the health of all nearby plants. Invigorating to beans and sweet peppers. | |
| Marjoram | Companion to sweet peppers and sage. | |
| Mint | Companion to tomatoes and cabbage; deters cabbage moths; repels mice, and flies. | |
| Nasturtium | Companion to radishes, cabbage, and cucumbers. Repels aphids, squash bugs, and striped pumpkin beetles. | |
| Parsley | Likes chives, tomatoes, carrots, roses, and asparagus. | |
| Rosemary | Plant near cabbage, beans, carrots, sage; deters cabbage moths, bean beetles, carrot flies | |
| Rue | Likes roses and raspberries, disliked by cats and dogs. Incompatible with sage, basil and cabbage. | |
| Sage | Good with tomatoes, carrots, cabbage, cabbage and rosemary. | |
| Santolina | Good with roses. | |
| Southernwood | Companion to cabbage; deters cabbage moth. | |
| Summer Savory | Companion to onions and beans. Deters bean beetles. | |
| Thyme | Good for most other herbs and veggies; particularly eggplant and cabbage. | |
| Valerian | Stimulates growth of all other plants and vegetables in the vicinity; attracts earthworms. | |
| Yarrow | Invigorating to cucumbers, corn, and other herbs, enhances essential oil production. |
The Herb Book
In a world of chemical fertilizers, insecticides, artificial flavorings and preservatives, many are seeking a more wholesome and natural way of life. And the emphasis is on herbs. Herbs are once again finding their way back into our gardens and lives. People are rediscovering the many varied uses of herbs to flavor foods, to make fragrances, cosmetics, dyes and natural insecticides.
Culture
Contrary to popular belief, herb gardening does not require special knowledge or large formal gardens. Herbs, being hardy and adaptable, are easy to grow. Unless otherwise noted, provide herbs with full sun and well drained soil. Indoor herbs should receive at least 5 hours of sunlight or 12-14 hours of artificial light daily.
Harvest
The best time to harvest the foliage of most herbs is just prior to blooming. Parsley, lovage, burnet, and savory leaves are best harvested young. Clip the foliage in the morning after the dew has evaporated but before the sun becomes too hot. Cut approximately 1/3 of the foliage off to encourage the plant to put on new growth. Use only the younger leaves because they have more flavor and are less bitter.
Seeds are ready to be harvested when the seed heads change color; usually greenish-brown. To harvest, cut off seed heads on a hot, dry day. Dry for two weeks on harvesting tray, then store in an airtight container.
Roots are dug as soon as the leaves start to form in the spring or as they begin to die back in the fall. One should only harvest about 1/3 of the roots so as not to rob the plant of all its stored nutrients. Rinse soil off roots before drying, but do not use a brush.
Preservation
Air Drying: To air dry herbs, hang in bunches upside down in a dark, well ventilated area. Or spread in a thin layer on screens or frames covered with cheesecloth.
Oven Drying: Spread a thin layer on a cookie sheet and bake at no more than 120 degrees F. until they are dry and crispy.
Microwave Drying: Place a few sprigs on a towel and heat on the lowest setting for 30 seconds at a time until dry and crumbly. Timing will vary with different herbs.
Freezing: Remove leaves from stems. Herbs with small, fine leaves should be frozen on the stem. Other larger leaves can be chopped or frozen whole. Do not crowd the leaves in the package, and place them in the freezer where they won't get crushed. Thaw them out and use them the same as you would fresh herbs.
Storage
Store herbs in airtight containers away from heat and light. Glass is best because plastic will absorb the essential oils. Store herbs, dried or frozen, for no more than a year because they begin to lose potency.
Some of the information contained in this catalog is from the vast body of already published herbal folklore, and is not intended as medicinal advice or guarantees of any nature.
Today there's an abundance of information in bookstores and libraries on herbs. Some of the popular areas of exploration in herbs are: herb baths, herb vinegars and oils, facial preparations, potpourris, and herbs in cooking. You might want to obtain a couple books on some of these subjects, and have fun exploring the uses of herbs! Here are a few ideas!
Herbal Theme Gardens
Some of the information contained in this catalog is from the vast body of already published herbal folklore, and is not intended as medicinal advice or guarantees of any nature.
BEE GARDEN |
These plants are especially attractive to bees:
basil, bay, beebalm, borage, catnip, chamomile, fennel, germander, horehound, hyssop, lavender, lemon balm, marjoram, oregano, rosemary, sage, savory, and thyme.
INDOOR HERB GARDEN
Plan an indoor herb garden for year-round flavor and fragrance: try basil, chervil, chives, dill, fennel, lavender, lemon balm, lemon verbena, marjoram, mint, oregano, parsley, rosemary, sage, tarragon, and thyme. Be sure to provide adequate light!
SHAKESPEARE GARDEN
The following are nonpoisonous plants mentioned in the writings of Shakespeare. All were popular in Elizabethan England: bay, burnet, calendula, carnation, chamomile, hyssop, johnny-jump-up, lavender, lemon balm, marjoram, mint, mustard, myrtle, parsley, pinks, rose, rosemary, savory, strawberry, and thyme.
MEDIEVAL GARDEN
These are among the plants that were protected within the walled monastery gardens during the Middle Ages: angelica, caraway, chives, iris, johnny-jump-ups, lavender, lemon balm, marjoram, mint, pinks, rose, rosemary, sage, santolina, and southernwood.
FRAGRANCE GARDEN
A garden designed for fragrances is a delight to all senses, Use angelica, basil, bee balm, catnip, chamomile, scented geraniums, heliotrope, hyssop, lavender, lemon balm, lemon verbena, marjoram, mint, pennyroyal, rosemary, sage, savory, southernwood, tansy, thyme, valerian, sweet woodruff.
GRAY AND SILVER GARDEN
Gray and silver gardens are an old tradition in English Gardening. Some plants to use are: apple mint, sage, gray lavender cotton, horehound, lamb’s ear, lavender, silver thyme, and yarrow.
SEASONED FLOUR
2 tsp. mixed dried herbs and spices, 2 cups flour, salt and pepper to taste. Use for gravies, breads,sauces, biscuits, and pizza crust.
HERB TEAS
Pour 1 pint boiling water over 1 ounce fresh leaves. Steep several minutes. Use angelica, comfrey, borage, catnip, germander, horehound, lemon verbena, marjoram, mints, rosemary, sage, scented geraniums, thyme, or yerba buena.
CHAMOMILE HAIR RINSE
Boil 1/2 ounce dried chamomile flowers in 1 pint water for 20 minutes. Use as final rinse after shampooing.
TRADITIONAL PESTO SAUCE
4 tbs. finely chopped basil, 2 tbs. chopped walnuts, 3 crushed garlic cloves, 3 tbs. Parmesan cheese, 5 tbs. olive oil, 2 tbs. melted butter. Grind basil, nuts and garlic with pestle. Add cheese and grind until puree. Slowly add oil and butter. Blend all together. Gently heat sauce before pouring over pasta.
HERB SALTS
Use less salt and get more flavor by grinding dry herbs with sea salt: fresh herbs can also be used. Bake at 200 degrees F. for 40 - 60 minutes, stirring frequently.
HOREHOUND CANDY
Boil 1/4 cup dried horehound leaves with 2 cups water for 10 minutes. Steep 5 minutes and strain. Place 2 cups sugar in a small, deep sauce pan, stir in 1/8 tsp. cream of tartar. Add horehound and cook to a hard ball stage. Pour on buttered dish.
INSECT REPELLENT BREW
Chop up roots, stems, and leaves of onion, garlic, horseradish, red pepper, mustard, and mints in blender. Add water to make one quart of repellent. Spray on infested plants.
