the herb garden
the herb garden
Herbal medicine use is on the increase, with consumers wanting a natural product available. Herbs are natural, but also potent, with individual plants influencing the body in the same way as synthetic drugs do, and can also show that influence quickly. Users should be aware of a herb's ability to treat their condition, it's compatibility with current drug use and any possible side effects that it may have. It is best to consult with a herbalist before you take any herbal product and to make sure that you have the best quality product if you do. I am trained as a chartered herbalist, knowledgeable in the growing, preparation and use of herbs and their effect on the body. More physicians are now becoming receptive to herbal medicine and their knowledge increasing outside the area of traditional medicine.
The unique climate of the east coast of Newfoundland provides excellent growing conditions for medicinal herbs and the harshness of the weather is said to increase the medicinal properties of the herbs, but no firm scientific evidence backs up this claim to date. St. John's wort, mullein, arnica, marshmallow and hyssop, are just a few of the medicinal herbs that grow well in Newfoundland. Burdock, sage, tansy, chamomile, thyme, comfrey, and feverfew are just some of the herbs that flourish in this part of the island - some too well!
Comfrey (above) grows into a huge plant at least 4 feet tall this year with an equal spread. Root cuttings from comfrey take very easily and it's very hardy in Newfoundland. Comfrey's active contituent is allantoin which promotes healing and is commonly used as an ingredient in homemade topical creams and poultices.
A wide variety of medicinal herbs are available. Click here to see some of the plants available at the greenhouse.
Herbs are resistant to many of the more common plants diseases and are relatively pest free. Keeping them weed-free, fed, and watered in dry spells ensures a good harvest during the summer and fall.
Winters in Newfoundland can vary in terms of amounts of snow, but most herbs grown are hardy in Zone 5, Even exposed herbs in the field survived the winter, including some pennyroyal, which is classed as a tender perennial, not expected to make it through the winter months in Newfoundland.
Culinary herbs
Most herbs that are used for seasoning food can be grown in Newfoundland. Thyme, sage, summer savoury, sweet marjoram, oregano, parsley, French tarragon and chives are all successful and, if perennial, suffer little winter damage.Using herbs that you are unfamiliar with can be intimidating, so start out with a small amount at first and remember that dried herbs are more potent than fresh, so you need less of them to make a flavour impact.
Click here for some suggestions for using and preserving the flavour of herbs all year round.
The majority of herbs are best harvested just as they begin to flower. This is when the oils are at their most intense and will give your harvest the most potency. Herbs should be cut when dry and a couple of hours after the sun has been on them, but not in the heat of noon. Herbs should be spread or hung for drying as soon as they have been picked.
Harvesting, drying & storing herbs
Where roots are being harvested, it is usual to wait until fall when the plant has fully developed and has the largest root possible. This is the case in herbs such as valerian, dandelion, marshmallow and burdock. Roots should be washed thoroughly and chopped to speed drying time.
There are several methods of drying aerial portions of herbs, but the most effective, to keep the activie constituents and oils intact, is by hanging them by their stems in loose bunches or place in a single layer on screens so that air can circulate freely. Movement of warm air is one of the most important aspects of effective drying and the use of a fan will keep air flowing.
A dehumidifier unit can be used to dry small portions of herbs, and is useful where small amounts of plant material are used. Most herbs will lose their colour, fragrance and potency if exposed to sunlight, so drying is best carried out in a dark or shaded drying area that is not subjected to direct sunshine.
Drying time depends on humidity and the air temperature. Higher temperatures and a good flow of air makes most herbs dry in approximately 7 days. Plants with thicker leaves and stems may take longer to dry, as will roots. Dried herbs will feel dry to the touch, but not so crisp that they fall to a powder when crushed. Somewhere between crisp and leather, is possibly the best description.
Once dry, the ideal storage for herbs is a dark glass bottle placed in a cool dim room where possible, away from strong odors. Under these conditions, herbs can last in storage up to a year. Herbs should not be kept longer than that, as by then their strength and scent is dissipated.
