Days 11, 12, 13, and 14 of 25 Days of December Herbal Celebrations!

Dear Folks,

Celebrating the Multicultural festivities of December, I thought I would pick an herb or spice which is referenced in the Bible (land of three of the Major Religions of the world) and used in many cuisines around the entire world, as a way of gathering together all the wealth of diversity around us - in true celebration.

A note about the herbs and spices I selected. There is agreement on some of the herbs (garlic, onion and mint for example) and some continuing discussion on which plant the Bible referred to.  After many years there is a consensus - although still discussed by some - that the Hyssop of the Bible is Syrian Oregano (Origanum maru).  Since Hyssop (Hyssopus officionalis) is not indigenous to the lands of the BIble but Syrian Oregano is, I have included it as the Biblical plant.

References to Hanukkah are listed in some of the posts but may not fall within the celebration time because the dates vary each year.

Day 11

Herb:  Coriander (Cilantro seed) (Coriandrum sativum) Exodus 16:31  “The house of Israel named it manna, and it was like coriander seed, white, and its taste was like wafers with honey.” Numbers11:7  “Now the manna was like coriander seed, and its appearance like that of bdellium.”

The ancient Hebrews originally used cilantro root as the bitter herb in the symbolic Passover meal.

Cilantro is an herb that is known by two different names depending on whether you are talking about the leaf (cilantro) or seed (coriander).  Some cultures refer to both leaf and seed as Coriander.

Cilantro is probably one of the first herbs to be used by mankind, going back as far back as 5000 BC. It is mentioned in early Sanskrit writings dating from about 1500 BC.

WHAT IS FRESH, GREEN, TANGY, SPANISH AND ASIAN?
By: Catherine, The Herb Lady originally appearing in the East Valley Tribune October 25, 2003
       Cilantro! Coriandrum sativum comes to us by way of the Eastern Mediterranean or Asia Minor.Cultivation dates back to ancient Egypt.  This cool weather annual is also known as Coriander (for its edible seeds) and Chinese or Indian parsley. It is one of those herbs that has no gray areas--you either love it or hate it.  Its taste is described as fresh, green, tangy and sometimes citrusy. The leaves, stems, flowers, seeds (called fruits) and even the roots (in Thai cooking) are edible. A member of the Apaiaceae family which contains parsley (for which it is sometimes substituted) and Dill, it has a long taproot, and two types of leaves--a large flat leaf resembling parsley and a lacy fern-like leaf evidenced before it starts to flower.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_11.html


Day 12

Herb:  Lavender (called Spikenard in the Bible) Song of Solomon 4:14 (Nard)  Solomon Admires his Beloved  13 "Your shoots are an orchard of pomegranates With choice fruits, henna with nard plants, Nard and saffron, calamus and cinnamon, With all the trees of frankincense, Myrrh and aloes, along with all the finest spices."  John 12:3  "Then took Mary a pound of ointment of spikenard, very costly, and anointed the feet of Jesus, and wiped his feet with her hair; and the house was filled with the odor of the ointment."

Lavender, Lavandula is a member of the mint (Lamiaceae).

Lavendula (the Latin name is believed to come from "lavare" — to wash, (a possible reference to the ancient Romans’ habit of adding lavender to their bath water) Augustifolia, is an herb so versatile I call her the Queen of Herbs for this fascinating herb is used in cooking, teas, cleaning (it has antiseptic qualities), in cosmetics, as a headache remedy, and as a pest control (most bugs stay away from lavender). The fragrance is evocative — the fragrance of the fields of spring.

There are over 200 varieties that have been identified. The Augustifolia [English or French] or official lavenders, are the preferred varieties for cooking, but all are edible. As with other multiple variety herbs—some are more palatable than others.

One of its essential oils (linalool) is shared with other herbs including basil androsemary.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_12.html
 
Day 13

Herb: Cumin, Cuminum cyminum, Isiah28:27 “For dill is not threshed with a threshing sledge, Nor is the cartwheel driven over cummin; But dill is beaten out with a rod, and cummin with a club”, Matthew 23:23 "Woe to you, teachers of the law and Pharisees, you hypocrites! You give a tenth of your spices--mint, dill and cumin. But you have neglected the more important matters of the law--justice, mercy and faithfulness. You should have practiced the latter, without neglecting the former.”

Cumin along with other herbs was so valued it was used as currency in the Biblical areas of the world. A member of the Apiaceae (carrot) family, it is from the East Mediterranean to India, and used in many culture’s cooking.  Cumin was introduced to the Americas by Spanish and Portuguese colonists (Wikipedia), and is widely used in Spanish, Asian and Middle Eastern foods.  Indeed most any of these culture’s savory dishes are enhanced with cumin.

Planting:
Growing Cumin is very similar to growing cilantro.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_13.html

Day 14

Herb:  Dill Anethum graveolens) a member of the carrot family, it is also the only member of its subspecies Anethum.  It is mentioned several times in the Bible, including references to it, along with other herbs, as a form of currency.

Isaiah 28:25 “Does the farmer plow continually to plant seed? Does he continually turn and harrow the ground? Does he not level its surface and sow dill and scatter cumin and plant wheat in rows, Barley in its place and rye within its area?”  See also Day 13 quote on Cumin.

Dill, the tangy and fragrant leaf and seed are widely used in everything from pickles, to vegetables, soups, stews and cooked meat dishes.  I can’t image a pantry without dill in it.

Planting:
Dill is easy to grow in the desert garden.  Start sowing seeds in early fall and plant every 2-4 weeks through January for successive harvesting and to ensure you can harvest seeds at the end of the season for use in cooking and to re-sow next fall.

Read More Here

http://edibleherbsandflowers.blogspot.com/2015/12/25-days-of-herbs-and-celebrations_14.html

I hope you are enjoying these 25 days of herbal celebrations and that you are finding neat facts and ideas.

Have a best day in the garden and kitchen. 



-- Catherine, The Herb Lady

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Garlic Planted, Cilantro Re-Seeded, Baby Pumpkin, Me and Roselle, Brining

Dear Folks,

The rain yesterday did two things in my gardens, settled in the garlic I planted on Saturday, October 1st and saved us a watering day.

We got nearly a half inch which means the gardens are nice and wet and do not need the scheduled watering.  Pictured is a clove Elephant Garlic being planted.  Beside that clove are regular garlic ready to be planted.  Plant garlic cloves with the pointy side up.  This will be the center stalk from which the mature head of cloves comes from.

The Allium family includes onions, chives, shallots, garlic, leeks and elephant garlic.  The familiar common Garlic is Allium sativum, while Elephant Garlic is Allium ampeloprasum.   Elephant Garlic is actual a form of leek - on steroids!  It has a milder flavor compared to common garlic's strong, even zingy flavor.

Both grow well here in the valley.  If it looks like I planted too close together -- I did on purpose.  I planted 39+ cloves of common garlic and 8 of the Elephant type.  I always plant extra by planting 3-4 inches apart, so I have "green garlic" to harvest like scallions through the fall/winter/spring.  This delicious addition to your cooking ingredients is a "scallion" only with garlic flavor instead of onion.  Harvest when the greens are about 8-10 inches tall and the clove has swollen slightly.  You can replace with another garlic clove to continue the harvest capability.   Instead, by harvesting every other plant as I need during the cool times, the space between widens allowing more room for each clove to grow to head size.

In April start watching for the plant to send up its flower stalk, called a Scape, it's spiral growth continues and you cut them off when they reach the height of the leaves -- this year it was early May.  Scapes are an edible delicacy only available about 1-2 weeks a year.  Once the Scape is cut off, watch for the leaves to begin turning yellow, about 2-3 weeks later.  This is harvest time. 

Gently dig each plant out, brush off the dirt and hang to dry in a shaded area in the garden or patio.  When the outside skin turns papery it is ready to store.  You can use the green tops as you would scallion tops.  Even the hard center stalk can be used to flavor broths, stews, soups and then removed at serving time.

From the aromatic to the gorgeous, this is my Roselle Hibiscus sabdariffa, now reaching taller than me and beginning the flowering stage moving toward harvest of the gorgeous lemony/cranberry flavored Caylx.  The entire plant is edible.  I've been using the leaves in place of lettuce with their tangy flavor.  While the caylx is known for its high Vitamin C component (if you see "hibiscus" or "red hibiscus" as an ingredient in teas - this is the plant), the leaves also have vitamin C as do the flowers.

Meanwhile, my Cilantro re-seeded and I spotted the new seedlings last week.

I love my gardens.  Many of my favorite plants freely re-seed coming back year after year.  Successive generations of seed is "regional adaptation" at its best.  The seeds which come up naturally are the strongest in your garden.

For this reason I urge you to direct sow if you can.  All of the seeds may not come up, but those which do will be the hardiest.

I am excited about the prospect of an heirloom pumpkin.  I have baby pumpkins on the vine, which has a mind of its own and has spilled out of the raised bed and ranging towards the trees.  I am going to let it roam and just try to keep it out of harm's way while it, hopefully, produces "Upper Ground Sweet Potato Pumpkin" reported to taste like sweet potato and once grown in Thomas Jefferson's gardens at Monticello.

In an "inspired" moment I decided to sow the pumpkin seeds in with the sweet potato, because the SP provided some "nurse" shade to the seed area.  It worked nicely as you can see a bed of sweet potato and pumpkin vines.   I hope to be harvesting pumpkin and sweet potatoes for Thanksgiving.

And, finally I decided to brine more of the Caper buds and berries and have set them to 'work' on the counter.  This is a fermentation brine with no vinegar and when I tried it for the first time, the buds turned out great but the berries not so much because I waited to long to pick them.  This time I picked the berries younger.  What I am looking for is that the berry seeds had not matured turning dark, and that I picked the berry while the seeds are white and immature.  The dark seeds proved to be very bitter, while the berry it self was tasty but not worth eating.  We shall see.  I want to be ready for next spring when the plants start budding and begin a large fermentation jar where I will pick buds regularly adding to my caper version of the old fashioned pickle barrel.  The food you are brining needs to be held completely covered under the liquid so I have a pickle weight wrapped in cheese cloth and tied with a string to allow me to lift and re-position any that rise to the top.  I have a light plastic food cover over it (not seen in the picture) to keep dust off, but allow any bubbles to escape.

That is all for today, folks.  I am always happy to answer questions.

Be sure to check out my youtube channel where I post short videos with helpful tips.

Have a great week in your fall garden!



-- Catherine, The Herb Lady

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