The Huron Expositor, 1997-04-16, Page 26tivs values (parsley for potassi-
um).
n fact, doctors of yesteryear
relied heavily on their herb gar-
dens for curing ills of their
patients. Nevertheless, it's best
not ..xperiment too much with
medicinal herbs unless you really
know what you're doing. Some
common herbs having medicinal
properties are quite poisonous if
ingested (foxglove or digitalis,
castor bean and rhubarb leaves).
HERB NOVICES
If you're a novice with herbs,
stick to something easier like
making herbal vinegars for home
use or gift giving. All you do is
add fresh leaves of your favorie
herb to a pot of vinegar just below
the boiling point. The vinegar
must not boil or the acetic acid
which preserves the herb's essen-
tial oils will be destroyed. Herb
jellies (mint, sage or tarragon) can
be made by adding a sweetener,
vinegar and fruit pectin or clear
jelly.
Or if you're interested in mak-
ing your own fragrant potpourris
for gift giving, almost any sweet -
scented herb can provide the dried
petals, leaves, seeds and stems
necessary. Lavender is a must.
• It's best to select flowers at their
peak of bloom and leaves at the
height of the growing season. Pick
them in the early morning when
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Many re -discovering uses of herb gardens
Here's an idea for you. Perhaps
you have an empty space in your
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Although an herb garden is not
the absolute necessity it was in
bygone days, many people are
rediscovering the pleasures and
multitude of uses afforded by
herbs fresh from the garden or
dried for winter.
Whether grown outside or inside
the house, there's nothing like
fresh parsley, rosemary or chives
to add zest to your kitchen's cui-
sine. People on salt -free diets can
mix up their own special season-
ings to accent the natural salts in
meat and fish. Parsley and savory
are particularly useful in making
herb salts. Some herbs, like lemon
balm, mint or German camomile
make delightful teas said to have
soothing qualities, and many
herbs have extremely high nutri-
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the concentration of essential oils
is greatest, and store in a dark,
well ventilated area until dry. To
fix the scent, add two teaspoons of
powdered °nit root to each quart
of dried flower petals. Thoroughly
mix ingredients and store in a lid-
ded jar for two to three weeks,
allowing nature to cure your pot-
pourris. Mixtures using tansy and
artemisia ma. excellent drawer
sachetsas they will repel moths
and othW insects.
The most widely used annual
herbs are anise, dill, summer
savory, fennel, coriander and bor-
age. The most popular perennial
herbs include lemon balm, winter
savory, sage, mint and tarragon.
Parsley and caraway are really
biennials but are generally treated
as annuals.
In general, herbs are not partic-
ular about the soil type as long as
it is well drained. Poor soils pro-
duce highly aromatic foliage
while richer soils provide more
abundant, less fragrant foliage.
Most herbs prefer at least four to
five hours of direct sun but there
are a few which will grow well in
shady areas (mint, woodruff,
sweet cicely, and chervil). The
planting bed, especially for peren-
nial herbs, should be prepared to a
depth of eight to 12 inches. Add
sand to increase drainage and peat
moss to condition the soil.
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