A Taste for Herbs. Sue Goetz
The more commonly grown bee balm, Monarda didyma, has tangy flower petals, as well as fragrant leaves. In culinary dishes use varieties with red flowers; they are the ones that have the spiciest flavor. Look for these varieties: ‘Gardenview Scarlet’, ‘Cambridge Scarlet’ and ‘Violet Queen’. Monarda citriodora ‘Bergamo’ and Monarda fistulosa ‘Claire Grace’ are nice varieties for tea making.
PLANT NOTE: Monarda is not the source of flavor for true Earl Grey tea. True bergamot is Citrus aurantium var. bergamia. The flavor and fragrance of wild bergamot (Monarda fistulosa) is very similar and can be used as a substitute.
PARTS OF THE PLANT USED: Flower petals and leaves
IN THE GARDEN: Most Monardas are perennials that can spread aggressively in moist garden soils. M. didyma cultivars do well in partial shade, but need evenly moist, well-draining soil. M. fistulosa needs full sun, with moist, well-draining soil. Don’t crowd plants in mixed planting beds; some varieties are prone to powdery mildew. The ones I have listed above have been shown to have excellent powdery mildew resistance.
HARVEST NOTES:
• Harvest only young fresh leaves. Older leaves have a rough texture and less flavor.
• Dry the leaves whole on drying screens and store in tightly sealed glass jars.
• To use the edible flowers, use just the petals by gently pulling them out of the center of the flower. The flower petals do not hold their flavor in the drying process, so they are best used fresh.
FOOD AND FLAVORING: Use the brightly-colored flower petals in salads and to flavor and adorn butters and cream cheeses. The leaves of Monarda are tangy and heavy with camphor and make a tingly, refreshing tea. Add the dried leaves to tea mixes to give a deep bergamot aroma. The flavor is especially tasty and enhanced when mixed with citrus-flavored herbs like lemon verbena. (For recipes that use Monarda, see pages 118, 152 and 169.)
OTHER USES: The leaves used in teas are reputed to help ease nausea and aid with digestion. In reference to its common name, bee balm is used as a healing soother for bee stings: Grab a few fresh, tender leaves, crush into a pulp and place at the site of the sting. Bee balm is an excellent pollinator plant in the garden, attracting bees and butterflies. Hummingbirds are highly attracted to the bright-colored flowers.
Gardenview Scarlet (Monarda didyma)
Wild Bergamot (Monarda fistulosa)
COMMON NAMES: Chamomile, German chamomile, Roman chamomile
BOTANICAL NAME: Matricaria recutita (German chamomile), Chamaemelum nobile (Roman chamomile)
VARIETIES TO LOOK FOR: Both types of chamomile are used interchangeably in teas and medicine. Roman chamomile has a sweeter, green apple-like aroma and is better used in cooking and teas. Double chamomile (Chamaemelum nobile ‘Flora Plena’) is a lovely double flower form. Bodegold Chamomile (Matricaria recutita ‘Bodegold’) is a variety bred for commercial production because the flowers produce a high-quality essential oil.
PART OF THE PLANT USED: Flowers
IN THE GARDEN: Roman chamomile grows as a low growing, perennial living carpet. It is traditionally used as ground cover in English gardens for pathways and lawns. Grow Roman chamomile as a ground cover under roses; they have a symbiotic relationship that helps keep roses healthy. German chamomile is an annual that grows up to 2 feet tall. Both are easy to plant from seed and will take part-shade with moist, well-draining soil.
HARVEST NOTES:
• Harvest the flowers just as they fully open.
• Dry them on flat drying screens.
FOOD AND FLAVORING: Commonly used for teas. Infuse the fresh flowers in hot water. Use dry flower heads in blends with other herbs, like lavender, for flavorful herb tea mixes. The flowers have a tart, honey-like flavor and can be used fresh in salads and as a garnish for desserts. Chamomile pairs nicely with vanilla flavor for a sweet infusion in cocktails. An herbal hot toddy for evening relaxation: Make a large cup (8 ounces) of hot, strong chamomile tea. Add 1 teaspoon of honey (see the Chamomile Infused Honey recipe on page 126), a squeeze of fresh lemon juice (about ½ teaspoon), and a shot of rum. Sip and enjoy. (For other recipes that use chamomile see pages 118, 126, 127 and 169.)
OTHER USE: Chamomile is widely respected for it healing qualities. The flowers, when sipped as tea, are calming and help encourage relaxation and sleep. Chamomile Tea: Boil water in a teakettle. Transfer boiling water into a warmed glass or ceramic teapot. Add a handful of fresh chamomile flowers and allow to steep for at least 10 minutes, longer for stronger tea.
Chamomile’s healing properties are also used for skin care in lotions and shampoos. Harvest fresh flowers and crush into a poultice with a small amount of coconut oil to create a healing mix for skin swelling and irritation. Relax with warm chamomile tea bags over eyes to reduce dark circles and swelling.
COMMON NAME: Chives
BOTANICAL NAME: Allium schoenoprasum (common chives), Allium tuberosum (garlic chives)
VARIETIES TO LOOK FOR: Profusion® chives (Allium schoenoprasum ‘Sterile’) is a cultivar that flowers heavily. Garlic chives (Allium tuberosum) are a flat-leaved, white flowering variety.
PARTS OF THE PLANT USED: Stems and flowers.
IN THE GARDEN: A hardy, herbaceous perennial, chives are essential in every chef’s herb garden. Chives are not fussy in the garden and do best in well-draining soil in full sun. They can be easily grown from seed. Deadhead faded flower heads to encourage more stem growth through the season. Divide the clumps every 3 or 4 years to keep lush stem and flower production. Chives are also easy to grow inside in a pot on a sunny windowsill.
HARVEST NOTES:
• Harvest fresh for use any time that the plant has matured above ground at least 6 inches. Grasp a handful around the stems and cut, leave at least 2 to 3 inches of the plant behind to regenerate new growth for multiple harvests through the season.
• To dry common chives: Cut the harvested stems into small pieces (about ¼-inch size) and allow to dry on flat drying screens. (The white flowering cultivar known as garlic chives are best used fresh, because they do not stay flavorful in the drying process.)
• To freeze, cut fresh, harvested stems into small