Spring may be on hold for a few more days, green thumbs are getting itchy as the gardening community came out in full force to a Wednesday evening chat on Growing Herbs for Cooking, Tea & Medicine. Local herb expert Marie Saretsky guided attendees through some of their favourite herbs, talking about growing conditions, flavour pairings and medicinal properties. The session took place at the Museum.
Saretsky began with a 5-star core of Italian spices – basil, thyme, dill, and cilantro/coriander. The broad-leafed basil, which is prolific from a single plant, has a flavour and aroma that is appealing in all sorts of recipes. It’s also a hedge against depression, anxiety, headaches and acts as a form of aromatherapy.
Rosemary and thyme have a similar universal appeal and can be consumed in salads, soups, and of course as flavourings for everything from poultry to vegetables. Mixed with olive oil or apple cider vinegar, the infusion can provide support for hair and skin care, as well as a dressing for salads. Saretsky also gave guidelines for starting dates and planting dates to avoid harsh conditions and optimize growth.
Dill is a prairie favourite most often associated with pickles, but Marie says adding dill to sauerkraut gives the traditional European dish a whole new flavour profile. It’s good for digestion and it drives away cabbage butterflies and other insects if allowed to range liberally in a garden.
Many diners have a love/hate relationship with cilantro depending on their sensitivity to its alleged “soap flavour.” It’s a staple in Thai cuisine, and Saretsky recalls a rich and robust bone broth soup that relied on cilantro for its appeal.
“Years ago, I had some mercury fillings removed from my mouth,” Marie recalled. “It was an interesting procedure because they were considered toxic. Afterward, I was given cilantro drops which are used to remove any heavy metals that are left in your body after that procedure.”
Calendula is a flowering plant that’s part of the marigold family. The edible flower makes its way into salads, cakes, plate garnishes as a bright and visually appealing accompaniment. Again, Saretsky makes the case that it's a great tea, but it’s also a remarkable remedy in salves when infused into oil and mixed with beeswax as a binder. The product apparently is useful in treating eczema, sunburns, bug bites and other skin irritations.
Lemon balm, a leafy plant with a familiar citrus aroma, makes a great tea for kids, she says. A member of the mint family, it also provides calming effects.
Two underrated and overlooked plant products that make for remarkable teas are oat straw and corn silk. Oat straw can be harvested before the kernel has hardened and while it's still in a soft milky state. The stalks can be finely chopped in a food processer. Corn silk is most often discarded with the husk, but it can be preserved, dried and fashioned into a sweet tasting tea.
Attendees stayed to share their own plant discoveries, bug remedies, and best practices for garden or container cultivation.