Rosemary (Rosemarinus officinalis), my favorite herb. I added to chicken, pork, fish, soups, stocks, and sauces. Also, it gives the home a wonderful aromatic scent. Simply clip off small leaves and place them in a potpouri container and brew for a fresh outdoors scent or cut stems and use in floral arrangement. In the bathroom, I used it for a soothing and aromatic bath, tie on herb bouquet (rosemary, and lavender) to the faucet with a string, water will pour over the sprigs as it fills the tub. Lavender will calm the mind, rosemary a light astringent stimulate and rejuvenates. The sprig will last for about two weeks.
The rosemary in my herb garden is the Tuscan Blue variety. Rigid upright branches to 6 feet tall grow directly from base of plant. Leaves are rich green above, grayish underneath. Flowers blue violet 1/4 to 1/2 inch bloom in winter and spring. I notice that the flower attract birds and bees. Plant in a sunny location, endures poor soil, but good drainage is a must. I fertilize every spring with compost tea and prune lightly in the fall.
Ancient time England rosemary were wound around church pillars and branches were placed on altars. I wonder if they still do in this modern day? Another folklore I read, a sprig placed under the pillow would repel evil spirits and bad dreams. Dried rosemary was laid in the bed linen to insure faithfulness. Whether this is true or not it remain to be seen.
Thyme (Thymus) another wonderful herb. Excellent for meat, stuffings, soups, and shellfish. Folliage usually heavily scented. Attract bees. Grow in full sun to light shade in well drained soil. I prune in fall to encourage growth. You can also propagate from cuttings taken early in the summer. This herb plant started from seed, slow to germinate, I thought it will never maket it. Now it has grown large and sturdy. A common variety Thymus Vulgaris, shruby perennial 6-12 inch high narrow to oval, fragrant. Tiny lilac flower in dense whorls, June and July. Good container plant.
Bouquet Garni: 2 sprigs parsley, 2 sprigs thyme, 1 rib celery, 1 sprig marjoram, 1 dried bay leaf, and 1 sprig rosemary. Cut the celery into two equal pieces about 2 1/2 inch length, and place the herbs between them. When tied securely, this makes a firm little bundle of aromatics. Good for stocks and soups.
Herbes de Provence:
3 tablespoons dried marjoram
1 tablespoon dried rosemary
3 tablespoons dried thyme
1/2 teaspoon dried sage
3 tablespoons dried savory
1/2 teaspoon fennel seeds
1 teaspoon dried basil
Combine all ingredients. Mix well and spoon into small jar.
Makes 3/4 cup
Happy gardening.....
