leaves are light green on top and gray- green underneath. The tiny flowers cling to green balls the size of pearls that grow on marjoram’s wandering stems.
Mint (Mentha)
Mints come in endless variations, and all are spreading plants that will take over a garden. Grown in pots, they make well-behaved subjects that produce an abundance of stems that can be used fresh or dried, whole or chopped. Mint makes a great accent herb in condiments and is a perfect touch brewed into winter and summer teas or chopped into fruit or grain salads. Leftover stems from pur- chased bunches will root readily in water. Most strains of peppermint are heavily blushed with red; spearmint is usually bright green.
Oregano (Origanum vulgare) Oregano can be used fresh or dried. It has a warm aroma and robust flavor that is popular in Italian, Greek, Spanish and Mexican dishes. It is frequently added to vegetables, (especially peppers and tomatoes), soups, stews, meat pies, pasta sauces, shellfish dishes, stuffings, dump- lings, herb scones and breads, as well as fish, roast beef, lamb, chicken and pork.
Parsley (Petroselinum species) There are two main varieties of parsley: curly-leaf and Italian or flat-leaf. Both are best fresh, and have a celery-like flavor. Curly parsley often looks best on the plate, although flat-leafed types typically have a deeper, more rounded flavor that stands up to cooking. Parsley is especially good in omelets and other egg dishes, mashed potatoes, soups, pasta sauces, vegetable dishes, salads and tabouli. It also enlivens sauces. Parsley grows as a circular rosette of stems and mature plants produce rounded clusters of white flowers.
Rosemary (Rosmarinus officinalis) The aromatic evergreen rosemary has a pine-like, slightly lemony flavor and aroma. It blends well with other herbs and spices, especially garlic and thyme, and can be used as a seasoning for soups, stews, eggs, tomato sauces, vegetables, roasts, fish, poultry dishes and marinades. It makes a delicious tea, hot or iced. Rosemary plants grow gray-green, needle- like leaves that remain evergreen in mild winter climates. Rosemary flowers present
in pale blue or pink.
Sage (Salvia officinalis) Sage lends its smoky flavor to many dishes and can be used fresh or dried, with leaves that are whole, crumbled or rubbed. Sage, along with garlic and cracked pepper, makes a good seasoning rub for meats and complements seafood, sausages and beans. It also is useful for flavoring sauces, dressings, stuffings and savory breads. The sage plant grows long, narrow, oval, gray-green leaves with a pebbly texture; showy blue sage flowers grow on upright spikes.
Thyme (Thymus vulgaris) Fragrant thyme can be used fresh or dried and has a slight lemony-mint aroma and taste. Thyme is often used in soups, chowders, stews, sauces and stuffings. It also goes well with lima beans, potatoes, squash, tomatoes, eggs and croquettes, as well as a variety of meats, poultry and fish. Thyme is a small, stiff plant with oval, grayish-green leaves; its lilac flowers grow in small clusters.
Sources: The New Food Lover’s Com- panion; The World of Herbs and Spices;
CulinaryHerbGuide.com;
GardenHerbs.org
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natural awakenings May 2011 53
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