Sprawling ground cover forms of rosemary, Rosmarinus officinalis, that get only a foot or so deep are the most familiar. Taller upright types that can get to six feet tall can be quite sculptural. There are several shorter shrubby types in between that can be allowed to grow wild or shorn into tight hedges.
All rosemary is densely foliated with small narrow leaves not much more than an inch long. It is used as an herb because it is so aromatic and flavorful. Tiny flowers bloom in various shades of blue through winter and spring, and sometimes again in autumn. Stems that root where they touch the ground can be dug and moved as new plants.
Once naturalized in the garden, chamomile, Matricaria recutita, can get to be too much of a good thing. Seed sown in at the end of winter or early in spring typically does very well in the first year. The new plants bloom abundantly by the middle of summer and eventually become rampant and sparse enough to get cut back by the end of the following winter. The largest and most productive plants can die at the end of their first year, but are only replaced by the formerly smaller plants that survive getting cut back through winter to get an early start the following spring. Self sown seed can fill in where last year’s plants do not, and can migrate into places where no one would have thought to plant them!
The finely divided, lacy foliage stands nearly two feet tall, and more than half as broad on somewhat floppy stems. The inch wide daisy flowers that are white around the edges of big yellow centers can be dried to make chamomile tea.
‘Snowball’, ‘Golden Ball’ and ‘White Stars’ are actually varieties of related Chrysanthemum parthenium that are sometimes sold as chamomile. Feverfew, chamaemelum nobile, stays dense and low, and can be a nice ground cover for small areas. I grew my favorite traditional chamomile (as well as feverfew) from seed from Renee’s Garden.
Even passion flower can make a nice, albeit colorless, tea.
When she was younger, my niece, who happens to be the most elegantly refined girl in Gilroy, enjoyed doing tea. She certainly had the technique, as well as two patient grandmothers, to indulge in this particular tradition properly. The only problem was caffeine.
She was such a young lady; and her Nana and Grandma refrained from the consumption of caffeine. Black tea, made from the fermented bud leaves of tea camellias, was not a good option. Even green tea, made from the same leaves but without fermentation, contains some degree of caffeine. Herbal teas were more practical, as well as appealing to the discriminating taste of a young lady of such impeccable refinement.
There are all sorts of herbal teas made from flowers, leaves and fruit that can be grown in home gardens. Mint, chamomile and lemon grass are perhaps the most well known. Peppermint, spearmint and the many other varieties of mint all have unique flavors. Lavender, particularly French lavender, and some of the many sages can be used to add a bit of their distinctive flavors, too.
Thinly sliced and dried ginger and licorice root make spicy teas that are also good remedies to a mildly upset stomach. However, flowering ginger is not as robust as herbal ginger is. Finely chopped dried berries, cherries, apricots and quince, as well as the rinds of lemons and oranges, add their fruity flavors. The extensive tea list at the White Raven in Felton features teas flavored with dried hibiscus flowers, pelargoniums and rose hips.
Experimenting with herbal tea is like cooking. Within reason, anything goes. Tea can even be made from the dried young shoots of Douglas fir! The only plants that can not be used as tea are those that are potentially toxic.
Tea can of course be enjoyed hot, cold, or even at ambient temperature. Herbal tea is almost always made from dried plant parts, but can be made from fresh parts as well. The various mints have different flavors if brewed from fresh bits taken directly from the garden instead of dried leaves. I actually like to add a few fresh leaves from rose scented geranium (pelargonium) to common sun tea made by leaving black tea to brew out in a jar in the sun.
While they are in season, I also like to add a thin slice of fresh quince, which is so strongly flavored that it is just as effective fresh as it is dried for sun tea or hot tea. Apples and crabapples are also nice, but with much milder, and perhaps even boring, flavor. I prefer to eat the apples and then drop the cores into tea. A Slice or two of richly flavored fig can be good in sweetened hot tea.
Propagation is not a problem for mint, Menthaspicata. It grows very easily from cuttings, even in water. Alternatively, it grows efficiently from division of its dense network of basal stolons. A more likely problem is its potential invasiveness. It spreads everywhere it finds water, even into other vegetation. Therefore, it is more popular in pots than in the ground.
Mint is as popular for its herbal or culinary application as for its aesthetic appeal. Various cultivars and hybrids provide various flavors and aromas of mint. It is handsome alone in pots, or can mingle nicely with annuals, perennials or herbs. It is a traditional component of mixed window boxes. With containment it can be a splendid small scale ground cover.
Mature growth is generally less than a foot high. It can sprawl almost three feet high onto low shrubbery, though. Occasional shearing, particularly after winter, maintains tidier and lower growth. Paired evergreen leaves are about two inches long, with serrated margins. Slender floral spikes of tiny white or pink flowers may get slightly shabby during summer if not shorn.
Mints have a sneaky way of migrating around a garden.
What most people who have grown the various mints remember about them is that they have a sneaky way of getting around the garden. They do not seem to be aggressive or weedy, but can be invasive with their subterranean stems nonetheless. That is why they are so commonly grown in pots, planter boxes or even pots sunken into the ground. Contained plants that get cut back at the end of winter every year look much better than unkempt plants that do what they want to anyway.
Once established, mint does not need any attention at all and only moderate watering. However, it performs much better with somewhat rich soil, regular watering and occasional grooming to remove old stems and spend flower stalks, (as well as getting cut to the ground in winter). Mints tolerate considerable shade or can be just as happy with full sun exposure.
Spearmint, Mentha spicata, is probably the most popular mint, with rich green serrate leaves that are a bit smaller than those of the second most common mint, peppermint. Minute pale blue flowers bloom in vertical trusses at high as two and a half feet. Most of the foliage stays lower, about a foot deep. The leaves can be used for flavoring fresh from the garden or dried. Like all mints, spearmint is very easy to propagate by division of rooted stems.
California bay can work somethin like culinary sweet bay.
While the winter weather is still cool and damp, most of the herbs in the garden are not very impressive. Like vegetables though, herbs that are new to the garden should be planted as winter ends when no more frost is expected. Also like vegetables, some herbs are easier to grow from small plants or seedlings purchased from nurseries, and others are easier to sow directly from seed. Some are annuals or biennials. Others are perennials. Still others are woody plants.
Basil, cilantro and dill are commonly and easiest to grow from seed. Tarragon, sage, marjoram, mint and thyme are probably easier to grow from small plants found in nurseries. Chives, oregano, fennel and parsley are easy to grow by either means. Woody plants like rosemary, lavender and sweet bay can be grown either from small plants in the herb section of a nursery, or more substantial landscape plants.
All sorts of plants are grown as herbs to be used as seasoning, aroma (foliar fragrance) or even medicinally. Some are best grown strictly as herbs in an herb garden or incorporated into the vegetable garden because they lack visual appeal or because they eventually get cut and harvested. Others function quite well out in more refined landscapes.
Basil, cilantro, tarragon, sage, dill and marjoram are more utilitarian but less visually appealing herbs for the herb or vegetable garden, although some look good until they get harvested. Chives, mint, oregano, parsley and thyme look good enough for a landscape, and are not often harvested in quantities large enough to compromise their appearance. Fennel also looks good enough for the landscape, but then gets removed completely when harvested.
A few herbs are actually more often grown for their practicality in the landscape than in the herb garden. Thyme sometimes gets planted as a ground cover between stepping stones, since it is so compact and imparts its fragrance if trampled. Rosemary is actually a rather common ground cover where the soil does not hold enough moisture for more demanding plants. The various lavenders are nice ‘perennial’ shrubs. (‘Perennial’ shrubs do not last as long as woody shrubs.) Sweet bay is a nice small tree where space is limited, or can be shorn into a small hedge.
It seems that most herbs like good sun exposure and warmth during the summer, with well drained soil. Most do not need too much water once established. Only basil and parsley need regular watering. Chives and mint are not so needy, but do prefer to be watered regularly as well. Mint is commonly grown in pots because it can be somewhat invasive.
Grecian bay is, as its name suggests, endemic to Greece and the Mediterranean region. California bay, Umbellularia californica, is native to California and southwestern Oregon. The two are very different. Although California bay can be useful for culinary application, it is twice as pungent. For replacing Grecian bay in recipes, half as much should suffice.
California bay also grows much larger and more irregularly than Grecian bay. With good sun exposure, it grows more than forty feet tall. Where it competes for sunlight in forests, it can grow a hundred feet tall. Domestic trees typically develop on single vertical trunks. Wild trees might develop several leaning trunks. Foliar canopies are densely evergreen.
California bay is uncommon within urban home gardens because it is so big and messy. It is more likely to inhabit rural gardens either by self sowing or by being there first. Some old trees that grew from stumps of older trees can develop basal decay. Stumps might be difficult to kill. Foliar and floral detritus inhibits smaller vegetation and seed germination. Some abhor the foliar aroma.
Borage can bloom pink, although it should fade to blue.
Borago officinalis, borage blooms almost exclusively with blue flowers. Those that bloom with white flowers are a naturally rare variant, although a slightly less than natural white blooming variety is available. Although white is my favorite color, I wanted to grow the more common sort that blooms with blue flowers merely because, to me, blue seems like the more natural color for the species. Besides, white borage flowers look rather bland. Actually, I am not much more impressed with blue borage flowers, but wanted to grow borage just to see what all the fuss was about. Though they were not expected to be viable, I was pleased that someone shared some expired seed with me. Because I expected none of them to grow, and expected that even less than none would grow if I delayed sowing them until after winter, I tossed the seed into the cans of other plants in the recovery nursery. I figured that if one or a few grew, I could pull them up and can them separately. Only a few days later, they all seemed to be germinated and growing! I extracted and plugged them into one more six-pack than a full flat of cells, which is forty-two seedlings! The problem is that summer is over, and borage does not overwinter well, even here. I am pleased with them nonetheless, and am confident that some can survive with shelter. I figured that with so many seedlings, that one or more might possibly bloom with white flowers. I noticed floral buds a while ago, so was watching for my first borage bloom. I was not expecting this! What is weirder is that all are blooming like this. Apparently, it is normal for borage to bloom with pink flowers that fade to blue during autumn.
White sage is so aromatic that it may be be objectionable to some.
‘White’ is not often associated with ‘sage’, since so many sages are known for the rich shades of purple, blue and red of their flowers. Others have lavender, pale blue, pink, yellow or ‘almost’ orange flowers. Compared to these, the whorls of small, slightly blushed white flowers of white sage, Salvia apiana, are relatively unremarkable, even though they are held as high as a foot and a half above the shrubby foliage on elegantly slender flower spikes.
However, the evergreen silvery foliage of white sage is quite remarkable both visually and aromatically. It is so aromatic that some people may actually find it to be objectionable. Those who initially grow white sage as an herb or for use as incense later realize that it also becomes a prominent ornamental, particularly with dark green foliage, like junipers or arborvitaes, to contrast with its strikingly silvery color. Mature plants get taller and wider than three feet, with simple three inch long leaves. After spring bloom, flower spikes can be shorn off to promote fuller foliar density. I prefer to prune stems back more aggressively to promote more aromatic vigorous vegetative (non-blooming) growth. These vegetative stems become less aromatic as they too eventually bloom.
Spanish lavender is as herbal as English lavender.
While waiting for my white mocha at the White Raven coffee shop, I noticed white sage smudge sticks (incense) for sale. I also noticed that white sage is a component of at least one of the many herbal teas available. Although white is my favorite color, I am doubtful that it would be one of my favorite flavors. White sage seems to me to be much too pungent. I suppose that I should at least try it to satisfy my curiosity. Otherwise, the many other herbal teas included more docile but equally compelling herbs like sunflower petals, cactus flowers, chamomile, lavender, mint, catnip and various geraniums.
My mocha was ready too quickly, before I could investigate all of the herbal teas. Since I needed to get out of the way at the counter, I went to peruse the incense, where I again noticed some familiar herbs, like various sages, lavender, rosemary and bay laurel. A few plants that I do not commonly think of as herbs are common components of incense as well, such as juniper, cedar and pine. This was all too baffling; so I took my mocha to a table out front by a roadside garden, where I noticed some of the exact same herbs that I came outside to get away from!
All these fancy herbs and incenses and girly boutique beverages are simply not my cup of tea. Although at the White Raven, I know better than to be surprised by what might be in an excellent tea. Regardless, the garden out front is still more my style, and reminds me of how so many utilitarian herbs can also be very appealing ornamentals.
Rosemary, lavender and several of the sages are actually quite common in ordinary landscapes, whether or not anyone even notices that they have herbal merit. Some types of creeping thyme are sometimes used as ground cover in small areas, particularly around pavers or stepping stones where they release their fragrance if lightly trampled. Santolina and various yarrows and scented geraniums are less ordinary, but are similarly grown more often for their aesthetic value than as herbs. In my own garden, I really do not know what yarrow is good for. I like to add geranium leaves to sun tea, even if it makes it a girly boutique beverage.
Some herbs are almost too happy in my garden. The feverfew, chamomile and nasturtiums (my favorites!) that grew from seed from Renee’s Garden two years ago have spread outside of their area. I actually gave my mints away before they could escape. The catnip is confined to a hanging pot by the neighbor’s cat who gets sufficiently overindulgent to eradicate any self sown seedlings below. I never would have guessed that an inebriated cat could be so useful! Calendula, chive and oregano have all been grown from seed and become happily naturalized.
Tony Tomeo 