Herbs are rather tricky to define. They have been grown and used by homo sapiens for eons.
We know that herbs like wormwood (Artemisia) elderberry, hemlock and others were grown by Egyptians at least as far back as 1,600 BCE.
Some are used to flavor foods, others for their medicinal values. Many herbs are grown simply because they are aromatic.
Interestingly, many herbs grow well in dry, sunny desert conditions. Using mulch and drip irrigation will really help your herbs to develop their full flavor, scent and potential. It will also help considerably in conserving water.
For a kitchen herb garden, a space 10 feet by 10 feet will provide enough herbs for the average-sized family.
However, some herbs are actually beautiful plants in their own right, and can hold their own among ornamentals as well. For instance, perennial sage (Salvia officianalis), also known as purple sage, grows about two feet tall, has beautiful purple flowers and nicely textured leaves. It also has a wonderful smell and is a great addition to any desert garden.
There are many, many herbs, which are native plants in western North America, and many of those are included in Weeds of The West. Some are even considered invasive or damaging to crops or livestock grazing areas, mainly because of their invasive natures and fast growth rates, taking nutrients from the soil and preventing food crops or fodder crops from receiving those nutrients.
Plants that are considered herbal and that are included as “western weeds” are varieties and species of Artemisia, amaranth, echinochia, borage,calendula, chervil, chicory, dandelion, elderberry, flax, garlic, mint, mustard, onion, parsley, purslane, roses, sage and sunflowers, to name just some.
Most herbs are used to enhance the taste of foods or to add pleasant aromas and scents to the environment. However, there has been a renaissance of late in the medicinal uses of herbs. There has also been a renewed interest in herbs as part of a decorative, edible garden.
Preparing Herbs for Kitchen Use
Many herbs can be stored. Here’s how to do it. Once the plant has reached full maturity, cut the entire plant from its base, or cut selected leafy stems. Remember, you’re cutting stems, flowers and leaves. Tie the stems together in a little bundle (you can use twine or anything handy) and hang the bundle upside down in a dry, shady area (preferably a shed, barn, kitchen, or garage). This will cause any herbal properties which are in the stems to flow down to the leaves.
Once the leaves and flowers are dry, crush them into a container by rubbing them between your hands. Store the tiny crushed contents in an airtight jar or airtight glass container. Put the container in a dark place (a spice and herbal shelf in a cupboard, or back in the pantry.
If you need to get seeds from your herbs (as might be the case in anise, coriander, also known as cilantro and dill), put the dry seed heads in a paper bag or large clear plastic bag and separate them by hand. (This is a lot easier than it sounds because the seeds, if dry, will literally fall into the bag when brushed by your hand or fingers.)
Here are articles on related subjects:
- Aloe, Amaranth, Angelica and Anise
- Cilantro and Coriander
- Chicory, Parsley and Sage
- Basil, Oregano and Marjoram
