Too Much Oregano

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Herbs should do so well in an herb garden.

Vegetation management after several weeks of neglect has been . . . interesting. While we were unable to work, and during their most active growth of the year, weeds proliferated more than they had ever gotten away with before. As most get cut down by weed whackers, I pull those that mingled with desirable plants that weed whackers must avoid. It is a tedious process.

One of the more tedious of these projects, and perhaps the most tedious so far, required the removal of abundant weeds from a dense row of carpet roses. Fortunately, it was not as bad as I expected it to be. They young man who weeded this area during winter had done a remarkably thorough job, and eradicated most of the dreaded oxalis and tougher perennial grassy weeds.

The weeds that I pulled were big and impressive, but pulled out relatively easily. A few thistles were unpleasant to handle, but even they came out easily. Mock strawberry between some of the roses was still in good condition after the weeds that mingled with them were gone. I realize that I do not adequately appreciate all the weeding that happens here that I am not aware of.

Besides mock strawberry, another species that gets to stay in parts of the area that it spreads into is some sort of oregano. It seems to be common Italian oregano, but also seems to develop leaves that are slightly larger than they should be. It is too docile to be a problem for the roses, but occupies space that would otherwise be taken by weeds. Besides, it is nice to have around.

Even oregano needs to be managed sometimes. Quite a bit of it got pulled from the roses along with the weeds. I suppose it must be dried now.

Rose Hips

P91117Chopped dried rose hips can be purchased from a supermarket in town that stocks an impressive variety of useful bulk herbs. They are used as a dietary supplement and remedy for several minor ailments. Although most of the copious vitamin C they contain while fresh is ruined by drying and storage, they are still popularly used as a remedy or preventative for colds and flu.

It would be reasonable to assume that the rose hips that are available in markets would be from a species that has been cultivated and developed for a few centuries. After all, rose hips have been used as an herbal supplement for a very long time. Surprisingly, those that are available in the local market here are from the common and native California wild rose, Rosa californica.

That means that those that grow wild on the outskirts of the landscapes here produce the same rose hips that can be purchased in markets. There are only a few others species of wild rose that grow wild in California, and even fewer that are endemic locally. Those in the picture were actually planted into a landscape composed of natives, but are thought to be Rosa californica.

I normally leave these rose hips for the birds; but because the birds take all my cotoneaster berries, I am not too worried bout them getting enough to eat. I left the rose hips that are pretty where they can be seen, but took quite a few that were out of view on the backside of a riparian thicket of rose bramble. I do not yet know what to do with them, but will figure that out later.

Once dried, these rose hips will be easily pulverized into coarse and seedy ‘grounds’ that can be added to blends of herbal tea.P91117+

Scented Geranium

60511Window boxes were supposedly invented in Venice to contain aromatic plants that repelled mosquitoes (and probably because garden space was so minimal in Venice). Hanging plants like nasturtium and ivy geranium are traditional window box plants because they do not obscure scenery or sunlight. Scented geraniums are also popular because they are be so strongly aromatic.

Scented geraniums are of the Pelargoniuim genus, so are related to ivy and common geraniums, but are a mix of a few different specie and hybrids. Their foliage can smell like rose, lemon, orange, apple, strawberry, ginger, mint or other herbs or spices. Specialty geranium growers may have nearly a hundred varieties to choose from, which is less than half of the known varieties.

Not many scented geraniums bloom with impressively colorful flowers. However, many have interestingly textured, colorful and lobed foliage that might be velvety or even raspy. The more compact varieties stay less than a foot tall, and spread laterally very slowly. Others have longer but limber stems that lay low as they spread like sloppy ground cover. A few stand upright as tall as five feet.

Autumn Sage

50909Perhaps in the wild, it blooms in autumn. Where it gets watered in home gardens, even if watered only occasionally, autumn sage, Salvia greggii, blooms all through summer as well. If pruned back severely over winter, it starts to bloom even sooner in spring. The tiny flowers are red, rose, pink, peach, very pale yellow, lavender or white. Some poplar cultivars have bi-colored flowers.

Compact autumn sage that does not get much more than a foot tall is uncommon. Larger cultivars get four feet tall and broad, with more open growth. Most get about three feet high and a bit wider. Without severe winter pruning, stems can eventually get twiggy, with sparse foliage on the exterior. The tiny aromatic leaves are less than an inch long, and visually resemble oregano.

Even though it is not native to California, autumn sage is popular for native landscaping because it does not need much water. Just like native sages, it attracts butterflies and hummingbirds.

California Bay

70823Just because California bay, Umbellularia californica, can be used like Grecian or sweet bay for culinary purposes does not necessarily mean that it should be. California bay has a stronger and much more pungent flavor and aroma. Some might suggest substituting less than half California bay for Grecian bay. However, even if the intensity is adjusted accordingly, the flavor might be off.

As the name suggests, California bay is native to California. However, because it is from rainier climates, it prefers a slight bit more water than it would get naturally in the drier parts of the local chaparral climate. It provides nice cooling shade in large landscapes, but is a bit too dark and messy for refined home gardens. The aromatic leaf litter can annoy delicate annuals and seedlings.

Well exposed trees can eventually get more than thirty feet tall and almost as broad. Forest trees that compete with other trees can get a hundred feet tall! Small trees can be shorn as hedges. If not watered too generously, the roots tend to be rather complaisant. However, old trees can eventually develop massively distended burl growths known as lignotubers at the bases of their trunks.

Coneflower

80704The native American coneflower, Echinacea purpurea, of the Midwestern prairies has been popular within its native range longer than anyone can remember, and has become more popular in the West as extracts of echinacea became a fad in herbal medicine several years ago. Modern garden varieties and cultivars have been bred and hybridized for larger and more colorful flowers.

Coneflower has developed from a sturdy but relatively simple prairie wildflower into a flashy and potentially garish perennial, with white, pink, red, orange, yellow, purplish pink or pale green daisy (composite) flowers as wide as three or even four inches. The fat and bristly rust-colored centers become more prominent as the outer petals (ray florets) fold downward to form a domed cone.

The sturdy upright stems can get taller than three feet and wider than two feet, although some garden varieties are more compact. The somewhat raspy basal foliage is full and fluffy, but becomes progressively sparser higher up the stems. Some rare cultivars bloom with double flowers. New growth replaces the old annually, and with plenty of sunlight, blooms through the warmth of summer.

Medicinal Herbs Versus Culinary Herbs

80704thumbThey are NOT the same thing! Many herbs can be useful for both culinary and medicinal applications, but the distinction between the two is very important. Culinary herbs are used to flavor foods. Medicinal herbs are used like pharmaceutical drugs; but they lack the main safety feature of standardization. That means that they are potentially toxic and seriously dangerous if used improperly!

Even standardized pharmaceutical grade herbal products that are very precisely portioned into specific doses that contain very specific rates of active ingredients have the potential to be toxic if misused, and are of course toxic to anyone who is allergic to what is being used. They must be regarded with the same sort of caution that is warranted by any other pharmaceutical medication.

Digitalis is a perfect example of a very toxic plant that is used medicinally. All parts of the plant are very poisonous! Digitalis is so toxic that it is no longer used directly as an nonstandardized and nonpharmaceutical medicinal herb. However, in a standardized pharmaceutical form, it is still sometimes prescribed for cardiac disorders. Many of us grow it just for elegantly tall flower spikes.

In our own home gardens, the strictly culinary herbs are relatively safe. Even those that can also be used medicinally are not likely used for culinary applications in quantities sufficient to be toxic. Some herbs that are used for herbal tea have more potential for toxicity, particularly if consumed regularly or excessively. Even seemingly innocuous chamomile tea, in excess, can cause nausea.

Herbs that are grown and used for medicinal applications warrant the most caution. The active ingredients as well as other chemicals in such herbs can not be accurately quantified, and are quite often variable. Doses that are measured as small volumes of plant parts might contain minimal traces of active ingredients, but could just as easily contain toxic rates. Herbalists recommend consulting with a physician prior to using any of the more potent of medicinal herbs, even if the herbs come from the garden.

Oregano

80627It is considered to be an Italian herb, but since it was popularized in America in the late 1940s, oregano, Origanum vulgare, has become more popular in Italian-American cuisine than it is in Italy. It is now the traditional ‘pizza herb’ for American style pizza. Oregano happens to be one of the few herbs that is preferred dried rather than fresh. Only foliage is used, either before or after bloom.

Prior to bloom, foliage is low to the ground, on wiry stems. Blooming stems stand vertically as tall as two feet, with more foliage and tiny purplish flowers that are not very flashy. The flavor of the foliage on the upright blooming stems is distinct from that of the prostrate vegetative stems. The opposite leaves are only about an inch long, or slightly longer. Flavor can be variable with weather.

Flavor is also variable by cultivar. Some are spicier than most. Some are more bitter. Some cultivars were marketed to be more visually appealing in the garden than flavorful in the kitchen. ‘Nana’ is a dwarf. ‘Aureum’ is variegated with yellow. The famously flavored ‘Greek Kaliteri’ has compact growth, with atypically thick and slightly fuzzy leaves that are dark on top and purplish underneath.

Herbs For Kitchen And Garden

80627thumbHerbs might be in our garden right now, whether we are aware of it or not. Trailing rosemary happens to be a popular and practical groundcover, and some varieties grow as low shrubbery. A few varieties of thyme also work as ground cover for small areas, or between stones. Various lavenders are popular low mounding shrubbery. Quite a few common landscape plants are also herbal.

It is important to be aware though, that some varieties of herbal plants are better for landscape applications, and others are better for herbal applications. All cultivars of rosemary can be used for culinary applications, but some happen to be grown specifically for that purpose because of superior flavor. Cultivars with the best flavor may not be as useful for groundcover or as low shrubbery.

The same goes for the lavenders. French lavender may be the best for culinary applications, but the various Spanish and English lavenders might be better options for landscape applications, cut flowers or for their aroma. California bay that grows wild as a big tree is actually a completely different genus than the shrubbier culinary Grecian bay, and can ruin a recipe if used as a substitute.

As if that were not complicated enough, once the preferred herbal plants are identified, it is important to know how to use them. Chive, cilantro, parsley, mint and most others are usually preferred fresh. Lavender and bay leaf are more often used dried. Rosemary, oregano and sage can be used fresh or dried, depending on the desired flavor. Almost any herb can be dried for convenience.

Drying herbs is convenient for those that are only available within certain seasons, even if they can be used fresh while in season too. For example, chamomile is not a foliar herb like most, but is unbloomed floral buds that must be harvested at a very specific time. They should be plump, but not completely open. Once harvested and dried, they are useful for herbal tea throughout the year.

Herbs can be flowers, seeds, bark or any part. Most are foliage of the family Lamiaceae.

Pot Marigold

70405Just before the weather gets warm enough for real marigolds, and after the weather starts to get too cool and rainy for them, pot marigold, Calendula officinalis, is at its best. It can bloom at any time of year, depending on when it gets planted, but prefers cool and humid spring and autumn weather. It is not so keen on frost in winter, or the arid warmth of summer that real marigolds enjoy.

They are just as versatile as real marigolds are, and work nicely in pots, but they are known as pot marigold because of their history as culinary herbs. They also have medicinal applications, and can bu used for dye. Mature plants do not often get bigger than a foot tall and wide, with somewhat coarse light green foliage. The two or three inch wide flowers are bright yellow or orange, and can sometimes be double.