The Power of One: A GreenBridges™ Story

by Debbie Boutelier

(Editors’ note: This article originally appeared in a recent HSA newsletter. It has been edited for clarity for this post.)

In a recent GreenBridges™ presentation, I mentioned the power of one several times. I’d like to share a short story about how the power of one worked in my GreenBridges™ garden. My garden was certified a number of years ago, and I have been slowly incorporating more native plants into my landscape. (We all NEED a reason to buy more plants, right???) 

When COVID hit, and we all had to stay home more, I decided it was time to kick my garden projects into full speed and actually complete those projects that had been in the planning stage for a while. (I’m not going to admit how long they were in the planning stage, so don’t ask!) I made a pledge to myself at that time that at least 90% of the plant material to finish these projects would be natives. I knew a lot of our local natives, but it was so much fun researching the lesser known species and then actually finding them. 

Fast forward to this past spring. When the weather started warming up, I noticed more pollinators busy in the garden collecting nectar from the early blooming plants. THEN, I noticed the number of butterflies that were enjoying my garden. Oh my gosh, for several weeks, I would go out into the garden and literally feel like I was in a butterfly house at a botanical garden! The butterflies swarmed around me as I worked in the beds. It made my heart so happy! I wish I had made a video, but I was living in the moment. There were different swallowtails, gulf fritillaries, skippers, hairstreaks, Eastern tailed-blues, sulfurs, American painted ladies, viceroys, buckeyes, and some I did not recognize. I enjoyed their presence immensely. Even though that period was totally glorious, I still have good numbers of the winged beauties visiting daily. 

My granddaughter and I enjoyed raising swallowtail and gulf fritillary caterpillars this summer. We  released 47 swallowtails and nine fritillaries. The swallowtails slowed down after having eaten every morsel of parsley, dill, and fennel in my garden. I saw more fritillaries at that time of the season as they voraciously attacked the passionvine. By the end of the summer, those vines were leafless, but that’s fine with me. I know they will be back next year to provide for the new generations.

I also need to mention the bees. They have also immensely enjoyed the bounty in the garden. Earlier in the season, my granddaughter and I stood under the Vitex trees while they were blooming and listened to the buzzing. The trees were alive with movement and sound! Even though the Vitex agnus-castus is not native to our country, it is still welcome in my garden for the amount of nectar it provides for the winged visitors.

Though just about over, this has been a spectacular gardening season. I truly believe that each of us can make a difference right where we are. The effort is so worth it!

It is easy to get your garden to be a certified GreenBridges™ garden. The application is on The Herb Society of America website: https://www.herbsociety.org/get-involved/greenbridges-initiative.html  Just answer a few questions and take a few pictures to send with the application. We are actively building green bridges across communities, towns, cities, regions, and the entire country. Let your power of one join with the rest to make a huge difference for our native plants and pollinators.

Photo Credits: 1) Pipevine swallowtail (Alabama Butterfly Atlas); 2) Monarch butterfly caterpillar (Christopher Upton, US National Arboretum); 3) Gulf fritillary (TexasEagle, CC BY-NC 2.0); 4) Bee on Echinacea flower (Christopher Upton, US National Arboretum).

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Debbie Boutelier is The Herb Society of America’s GreenBridges™ Chair and HSA Past President. She is an Alabama Advanced Master Gardener and has studied the medicinal uses of herbs for many years, completing a three-year intensive study of the medicinal aspect of herbs at the Appalachian Center of Natural Health. Debbie now teaches nationally and presents seminars and workshops on the many aspects of herbs, organic gardening, nutrition, and other garden related topics. Debbie’s herb passion has led to the creation of her small cottage herb business, Rooted in Thyme Apothecary.

Starting Anew, Again

 

Another move means another new time for figuring out what conditions herbs will like. It seems to me it’s never the same. I’m always learning about sun, soil, and specifics to please them. For instance, we moved to a new apartment in December from full-almost-too-much sun to very little light, and I wrote off the herbs’ survival when we moved. I went out this morning to clean up the porch, toss the debris, and see just how much work there was to be done before my annual after-Easter shop. Instead of finding dead plants, the Italian parsley in one container and the curly leaf in another have been very happy, filling up their porch pots with gay abandon, the Italian parsley even bolting and seeding. Apparently, they liked the neglect, the freezes, the lack of sun and the dreary winter. Or maybe the indirect sun from facing North is not all bad?  

Of course, I really don’t know if Easter is the right marker for planting. I’m in another climate zone now in Raleigh, North Carolina, which is much different from my pre-pandemic home in Charleston, South Carolina. Easter has been the dividing time between winter and spring planting for so long that it is ingrained in my habits. I’ve been planning to do a big spring shop after a patio sprucing for weeks, trying to figure it all out. One thing for sure, I don’t need any parsley. I do need a new wicker chair as when I sat down to take photographs, one of our two gave way with an astounding crack. (My favorite former mother-in-law gave them to me twenty some years ago, saying they were antiques. My brother and husband have been trying to get me to throw them away for the last nineteen, but I was determined to keep them as long as I could, even moving them here, just for the memory of someone I loved dearly.) 

Top on my list are fennel, lemon balm, sage, oregano, rosemary, and as many kinds of thyme and basil as I can get. Cilantro would be a good addition, too, maybe even keeping up with the parsley and self-seeding. Truth be told, I enjoy coriander seeds more than I do their herb, cilantro, itself. So, too, I have  enjoyed fennel over the years and favor it rather than its look-alike, dill. It seems to me to be the ideal plant, always yielding something, whether fronds for chopping, seeds for grinding, or stems for salads, and stem and fronds for poaching fish. They were the only herbs happy all year round in front of my restaurant in Social Circle, Georgia, in 1970 and beyond, reproducing wildly, tall and stately, their arms stretched out with spokes and seeds. Whatever I did, it was making the fennel happy. It was the catalyst for many of my recipes, including Fennel Bread, a favorite. The chances of replicating my former restaurant garden’s abundance now is pretty low, since it is a pot garden, but I’ll be happy with enough variety of herbs to cook all year long and some seeds to store for later use. And the kitty will be pleased with some catnip, assuming I plant it high enough so she doesn’t sit in it first thing, unknowingly destroying it like she did last year. 

Chances are there won’t be enough room to please us both with all we want, but we’ll be happy with what herbs we can get provided kitty and I can each have a place to sit in a patch of sun with a few birds to sing to us.

Editor’s Note: The Herb Society of America is grateful that Ms. Dupree will be presenting at The Society’s annual meeting of members in Charleston, SC, this week.

Photo credits: All photos courtesy of the author.

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Known as the “Queen of Southern Cooking,” Nathalie Dupree is a best-selling author of 15 cookbooks and her wisdom and recipes have been featured in Bon Appétit, Food and Wine, Southern Living, Coastal Living, Better Homes and Garden, Redbook, Cosmopolitan, and Good Housekeeping. A beloved and respected teacher, she has appeared in more than 300 television shows on The Food Network, PBS, and The Learning Channel. She won James Beard Awards for “Southern Memories” and “Comfortable Entertaining,” as well as her most recent book, “Nathalie Dupree’s Mastering the Art of Southern Cooking.” She was also honored with the prestigious “Grand Dame” of Les Dames d’Escoffier.

Herbs for Holiday Baking

By Peggy Riccio

When I think of herbs for Christmas, I always think of the Simon and Garfunkel “Scarborough Fair” song:  “Are you going to Scarborough Fair? Parsley, sage, rosemary, and thyme.” Sure, there is peppermint and plenty of spices, but these herbs seem to be the most popular during the holidays. I think that is because these plants are still green in the garden. In my USDA Hardiness Zone 7 Virginia garden, I can still pick these plants in December to use in the kitchen. My mint plants, always in containers, overwinter well, and I can harvest spearmint and peppermint.

When using these herbs, don’t just think of flavor and cooking. Think of the plant itself, the structure, size, weight, and texture of the branches and leaves. Think of how the stem or leaf can be used to decorate the dish and your table. 

Parsley

Parsley is a biennial plant, hardy to Zone 4. It grows to about a foot tall the first year, and then flowers and sets seed the second year. There is the curly type and the flat leaf type. For flavor, use the flat leaf type. The curly type is great for garnishing. In my garden, I sow seed every year to have fresh parsley. We have mild winters, so the plant remains evergreen all winter long. Parsley is best used fresh. It has a very delicate leaf structure and stem that will wilt easily. Compared with these other herbs, parsley has a relatively benign fragrance. This makes it an ideal garnish; however, it wilts too fast to use as a holiday decoration. But picture the color of green parsley in a red cranberry dish or the pretty scalloped leaves—or tightly curled leaves—in a bowl of mashed potatoes for interest.

Parsley mixes well with garlic and butter, either melted butter or a parsley/butter mix for the table. To make parsley butter, simply add a few tablespoons of chopped, fresh leaves to a stick of butter that has softened. Mix and put in the fridge to harden again or put in molds. Parsley with garlic can be added to stuffing or a breadcrumb topping for a casserole dish. Parsley, and other herbs, can be added to roasted vegetables, including roasted potatoes. Melted parsley butter is great with seafood, especially lobster and shrimp.

Sage

Sage is a perennial plant that becomes a small woody shrub. It is hardy to Zone 4 and remains evergreen during the winter months. Culinary sage (Salvia officinalis) has green leaves, but there are many other types of sage with variegated leaves, blue-green leaves, or even broader leaves. All sages are edible. (Edible, in this case, means it won’t harm you. However, they may not be as tasty as Salvia officinalis.) Use the culinary sage for cooking, but if you have other sages, look at their leaves for decorative uses. The leaves are thick and large enough that they can be used for decoration if cut a few days in advance. For example, tie a sprig of sage and rosemary with red ribbon and put on the place settings. Add variegated sage to floral arrangements. Use varieties with large leaves such as ‘Berggarten’, or use large, mature leaves from other types to serve as a garnish for vegetable dishes, pumpkin pie, or sweet potato pie. With the large-textured leaves, make butter pats and place on baked potatoes (pipe soft butter on sage leaf and place on tray, and then place in fridge to harden). 

Traditionally, sage is used in stuffing or dressing and as a poultry rub. Sage works well with cooked corn, cornbread, and corn chowder. Sage can be added to cheese spreads, potatoes, roasted vegetables, squash, sweet potato, and Brussel sprouts. Sage also pairs well with citrus fruits.

Rosemary

Rosemary is a perennial that grows to be a large woody shrub, several feet tall. It is marginally hardy in the Washington, D.C. metro area, so it is best to pick a cultivar that is known for being hardy, such as ‘Arp’, ‘Hill Hardy’, ‘Nancy Howard’, ‘Dutch Mill’, and ‘Salem’. Rosemary is a great plant to have in the garden, because it has many uses. Because the long stems are flexible, and the leaves do not dry out quickly, you can use rosemary for decorating as well as cooking. Cut a 6- to 8-inch branch, roll in a circle, and tie with florist wire. Attach decorations and color with a hot glue gun such as small cones, plaid bows, and red berries to make a small wreath. Or, don’t add anything and use it to wrap around candles and napkins. Rosemary stems can be inserted in glass vases with red and white candy canes, added to any floral arrangement, or placed under a turkey or ham on a platter. 

In the kitchen, rosemary is great on roasted vegetables, biscuits, pork, as a poultry rub, or with butter. It does well with yeast breads, rolls, and biscuits, and stuffing or dressing. It also pairs well with apple and pear desserts. If you are making mulled wine or mulled apple cider, consider adding a sprig of rosemary as a stirrer.

The small rosemary plants that are for sale during the holidays can serve as table-top Christmas trees by adding mini-lights, balls, and bows.

Thyme 

Thyme is a perennial groundcover that is hardy to Zone 5. Thyme has very thin, wiry stems and small leaves. Because the leaves are small and lightweight, they are ideal for “confetti” on small appetizers or on a thick chowder. The stems themselves are too brittle to use for decoration, but if you have an indoor floral or green arrangement, you can insert a chunk of your thyme (pulled from your plant in the garden) to spill over the edges of the container as a “spiller.” 

Thyme is great in yeast rolls and biscuits, cooked vegetables such as carrots, squash, and mushrooms, cheese spreads, potato, pork and seafood, stuffing and dressing. Thyme also pairs well with butter and garlic. As with sage, there are many types of thyme that are all edible, but the flavor may vary. There are plants with silver leaves, plants with gold-edged leaves, and plants with gold leaves. These can be used as decoration. Then, there are “flavored” thymes such as orange, lemon, or coconut, which work well in baked goods. Consider lemon thyme pound cake and orange thyme cookies.

Mint

Mint is an herbaceous perennial hardy to Zone 5 and very invasive. If you are growing mint, grow only in a container. It is so hardy that it will survive winters here in containers, which should be about a foot high and wide. Mint roots very easily. If you are going to use a lot of mint in your holiday baking, you can take cuttings in the fall to increase your plants. You can even take cuttings so you can give mint plants away as gifts, tied with a red bow, and a recipe card.

There are many types of mint available for use, but during the holidays, spearmint and peppermint are the most popular. These leaves do not wilt quickly; they are firm with great texture. This makes them ideal for garnishing and decorating baked goods. Place mint leaves on cupcakes, cakes, fruit salads, and use as a garnish for drinks. 

Fresh peppermint leaves can be chopped and added to chocolate chip cookie dough or a brownie mix. A sprig of peppermint can be added to hot cocoa, like a stirrer. Fill glasses with peppermint sprigs and real peppermint candy canes. Add crushed spearmint leaves to whipped cream and add to fresh fruit. Use spearmint to make a jelly for pork or lamb, or add to vegetables, such as carrots and peas. 

Make a simple syrup with mint and pour over fruit salad, add to a drink, or use when baking. Make a syrup by boiling one cup water with one cup sugar in a small saucepan. Add one cup of fresh herbs and smash the leaves up against the pot with a wooden spoon. Simmer for 15 minutes, cool and strain, and pour the syrup in a glass jar. Keep in the fridge for a few weeks. 

These are just ideas to get you started, but once you start working with an herb, seeing the leaves, smelling the aroma, you will get inspired to use these other herbs for your home during the holidays.

 

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Peggy Riccio is the owner of pegplant.com, an online resource for gardening in the Washington, DC, metro area; president of the Potomac Unit, Herb Society of America; regional director of GardenComm, a professional association of garden communicators; and is the blog administrator for the National Garden Clubs, Inc.

Parsley – Herb of the Month and Herb of the Year

By Maryann Readal

The spotlight is shining on parsley this month. Parsley (Petroselinum crispum) is The Herb Society of America’s Herb of the Month for January and the International Herb Association’s Herb of the Year™ for 2021. The three most common varieties of parsley are P. crispum or curly-leaf parsley,  P. crispum var. neapolitanum or flat-leaf Italian parsley, and P. crispum var. tuberosum or turnip-root parsley which is grown for its root and is used in soups and stews.

Parsley has an interesting history dating back to Greek and Roman times. To the Greeks, parsley symbolized death and was not used in cooking. However, according to Homer, the Greeks fed parsley to their chariot horses as they thought it gave them strength. The Greeks believed that parsley sprang from the blood of one of their mythical heroes, Archemorus, whose name means “the beginning of bad luck.” From then on parsley had an association with death and misfortune. Victorious athletes in the Nemean games were crowned with wreaths of parsley, symbolizing the contest’s origin as a funeral game dedicated to Archemorus. The Greeks had a saying: “De ‘eis thai selinon” (to need parsley), which meant that a person was near death. They also decorated their tombs with parsley.

The Romans, on the other hand, wore wreaths of parsley to ward off intoxication and used it at meals to mask the smell of garlic. Perhaps this is where the idea of parsley as a garnish originated. It is said that the Romans also covered corpses with parsley to cover the smell of decay. 

The Romans and the Greeks used parsley as a medicine. Pliny the Elder (23-79 CE), in Chapter 20 of his book The Natural History, talks about using a decoction of parsley seeds for  kidney troubles and ulcers in the mouth, and goes on to say that “fish also, if they are sickly in ponds,  are revived by fresh parsley.”  

The Romans brought parsley to England, where colorful folklore arose around the herb, much of it centering around death and ill luck. In Devonshire, it was believed that transplanting parsley would offend the guardians of the parsley bed and that the person doing the transplanting would be punished within the year. In Surrey, it was believed that if someone cut parsley, that person would be crossed in love. In Suffolk, it was thought that parsley should be sown on Good Friday to ensure it coming up double. It was believed that when planting the seeds of parsley, the seed went to the devil nine times and back, with the devil keeping some of the seeds for himself.  This may have been an explanation for the slow germination of parsley seeds. 

Parsley began to be eaten during the Middle Ages.  Charlemagne was said to have grown large quantities of parsley in his gardens for this purpose. Early immigrants brought parsley to the Americas where it was used as a culinary herb.

The association of parsley with death and misfortune played out again in 1937 with the execution of Haitian immigrants in the Dominican Republic. An immigrant’s safety depended on if they could pronounce the word “parsley” correctly. This was called the Parsley Massacre and you can read about this tragic piece of history connected with parsley at https://www.ibtimes.com/parsley-massacre-genocide-still-haunts-haiti-dominican-relations-846773.

Parsley is a versatile herb in the kitchen. It adds brightness when sprinkled over any finished dish, and is good in salad dressings, soups and stews. It is one of the ingredients in fines herbes, the French persillade, South American chimichurri, and Mexican salsa verde. The Japanese deep fry parsley in tempura batter, and the Swiss serve deep fried parsley with their fondue. And of course, it is used in pesto. It truly is a universal herb.  Herbalist Madalene Hill, former President of The Herb Society of America, in her book Southern Herb Growing, says that her green butter recipe “should accompany most steaks and that its use will probably relegate the steak sauce and ketchup bottle to the back of the refrigerator where they belong.”  Her recipe is simply one stick of softened butter combined with two cups of finely chopped parsley and one tablespoon of lemon juice.

Parsley is a biennial herb and is easy to grow in moist soil in sun or part shade. It is a good companion plant in the garden, warding off asparagus beetles.  Tomatoes, peas, carrots, peppers and corn will also benefit by having parsley nearby.  The flowers attract bees and hoverflies which eat aphids and thrips. It is also said to improve the scent of roses and keeps them healthier. I like to use parsley as a border plant in my garden, which the Greek and Medieval gardeners were also fond of doing. A benefit of including parsley in your garden is that it is a host plant for the swallowtail butterfly, which will frequently lay eggs on the plant.

Without a doubt, parsley does have medicinal benefits. It is high in vitamins A, C, and K, and contains antioxidants. The leaf, seed, and root are used in medicine. People have used it to treat bladder infections, kidney stones, gastrointestinal disorders, and high blood pressure. Some apply parsley to the skin to lighten dark patches and bruises. It is also used for insect bites.  Pregnant women are advised not to take parsley in medicinal amounts, as it increases menstrual flow and has been used to cause abortion.

For more information on parsley, go to The Herb Society’s Herb of the Month web page and the Essential Facts for Parsley.

Photo Credits: 1) Curly leaf parsley (Amanda Slater); 2) Italian parsley (Maryann Readal); 3) Parsley root (schoolphotoproject.com); 4) Parsley pesto (Wikimedia Commons); 5) Swallowtail caterpillar (Wikimedia Commons) 

References

Fowler, Marie. Herbs in Greek mythology. The Herbarist. 2010. 

Gardening Know How. Information about parsley. https://www.gardeningknowhow.com/edible/herbs/parsley  Accessed 12/13/20.

Ghosh, Palash. Parsley Massacre:  The genocide that still haunts Haiti-Dominican relations. International Business Times. https://www.ibtimes.com/parsley-massacre-genocide-still-haunts-haiti-dominican-relations-846773  Accessed 12/21/20.

The Herb Society of America. Essential facts for parsley. https://herbsocietyorg.presencehost.net/file_download/inline/140a12b8-0fe0-4a52-ac2c-2b61ea6e786a Accessed 12/22/20.

Hill, Madalene and Barclay, Gwen. Southern Herb Growing. Fredericksburg, TX., Shearer. 1997.

History of parsley-Proverbs & folklore.  http://www.ourherbgarden.com/herb-history/parsley.html Accessed 12/15/20.

Pliny the Elder. Natural History.  Internet Archive. http://www.attalus.org/info/pliny_hn.html Accessed 12/21/20.

WebMD. Parsley. https://www.webmd.com/vitamins/ai/ingredientmono-792/parsley Accessed 12/22//20.

Medicinal Disclaimer: It is the policy of The Herb Society of America, Inc. not to advise or recommend herbs for medicinal or health use. This information is intended for educational purposes only and should not be considered as a recommendation or an endorsement of any particular medical or health treatment. Please consult a health care provider before pursuing any herbal treatments.

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Maryann is the Secretary of The Herb Society of America and a Master Gardener. She is a member of The Society’s Texas Thyme Unit in Huntsville, TX. She gardens among the pines in the Piney Woods of East Texas.