Gardening Sweet Spots
By Donna Hessel
In medieval times, the lady of the house had the job of growing, harvesting and preserving herbs. She grew the culinary herbs we are familiar with, but also herbs for medical and household use. No respectable lady would be without her herbal medicines, which often were often used to treat winter colds and fevers. Very few ornamental herbs were grown and those that were also had other uses. For instance, today’s Dianthus or “pinks” were cultivated in medieval times for culinary uses. Pinks back then had a much stronger clove-like flavor and were used fresh to flavor many summer dishes.
Culinary Herb Plants
Herbs for culinary use were grown during the summer and were preserved to add to winter dishes. Herbs had to be harvested in quantity and preserved, usually by drying, to last through the long winter months. Some herbs could be left in the ground throughout winter. Those able to grow through all but the harshest winter conditions included winter savory, some oreganos, garlic and chives. Herbs harvested and hung to dry included basil, curry, lavender, coriander, tarragon, sage and rosemary. Some dried herbs were left hanging and others were stored in jars or crocks or used in salves and vinegars. Rosehip jelly was a special favorite during the winter. Herbed jellies, jams, and wines added variety to diets and were an important source of vitamins and nutrients during the winter months. They added variety to the endless grain and meat dishes in the winter and also served as a camouflage for meats gone rancid or those that had been poorly preserved.
Medicinal Herb Plants
Medicinal herbs grown and dried for use during the winter could be kept for up to a year without losing their potency. Some were powdered or added to fats to create ointments and pastes. Herbs grown for medical use included self-heal (prunella), feverfew, lavender, sage, peppermint, goosegrass, tansy, dandelion, boneset, willow bark and garlic. Self heal, feverfew, and willow were used to break as well as to prevent fevers. Lavender, sage and peppermint were considered digestive aids. Goosegrass (today considered a weedy grass) and boneset were believed to be good for healing breaks as well as cuts and lesions. Dandelion was used as a laxative and diuretic. Sachets were created and carried to stave off illness and to sweeten the air. They served a dual purpose as a deodorant during winter months when bathing was all but impossible.
Household Herb Plants
Household herbs included lavender, rosemary, sage, citron, pennyroyal, peppermint and parsley. These herbs were used to sweeten the air and to alleviate insect pests. Lavender, citron, and rosemary are still used today to deter fleas and moths. We might also use some of these today in the form of aromatic oils to create a soothing or energizing ambience.
Herbs for Textile Dyeing
In addition to the above uses, herbs and other plants were used to dye fabrics. The earliest documentation of the use of natural dyes dates to 2600 BC China. Archeological evidence indicates that only a few plants were initially used to extract natural dyes and they produced muted colors. Here are some herbs, plants, and even spices that can be used to produce various colors. The depth of color varies depending on the type of plant and the time the fabric is left in the dye bath.
- Red: Dandelion Root, St. John’s Wort, Madder Root Powder
- Pink: Rose Hips, Beet Root Powder, Birch Bark, Lavender Flowers (pale, grey-pink)
- Orange: Chili Powder, Barberry, Bloodroot, Annatto Seed Powder, Paprika
- Brown: Black Tea, Black Walnut Hull Powder, Juniper Berries (or Coffee Grounds)
- Green: Hyssop Leaf, Plantain Leaf, Nettle Leaf, Comfrey Leaf
- Yellow: Calendula Flowers, Chamomile, Catnip, Turmeric
- Blue or Purple: Cornflowers (for blue-ish), Elderberries, Hibiscus flowers
Between the 10th and 12th centuries, recognition of dyeing as a skilled trade was established with the Wool Dyers’ Guild in Germany and the Dyers’ Guild of London. Fast forward to the mid-1800s when 18-year old William Henry Perkin, a chemist tasked with making a synthetic quinine to treat malaria, accidentally made the first artificial dye instead. He called it “mauveine”– the color we know today as mauve. After his “invention,” the art of using natural dyes was replaced by chemical dyeing.
Growing Your Own Herbs
It’s interesting that many of the herbs we grow today in our gardens or in containers were not included in medieval gardens. Common culinary herbs grown today include basil, oregano, rosemary, thyme, parsley, chives, sorrel, dill, peppermint, chervil, lemongrass, bay leaf celery, cilantro, fennel, lemon balm, nasturtium, salad burnet, sage, savory, tarragon, lovage, marjoram and sweet cicely.
Whether grown in the ground or in containers, herbs need at least six hours of full sun a day. Soil should be amended with compost or manure and well draining soils and containers are an advantage. Different herbs require different levels of water, so be sure if you are planting herbs in a container you plant those with similar requirements together. Most herbs need little to no supplemental fertilizer, but a slow-release fertilizer added to soil at planting time will benefit their growth. Branches of herbs should be pinched at the tips to encourage a bushy growing habit and higher yield. Deadhead flowers on herbs such as basil to prolong their growth.
Preserving Herbs for Winter Use
The simplest method is to hang herb bunches by their stems in a dark, cool space with ample air flow. Herbs will dry in two to three weeks when hung. Unlike medieval growers, you can keep your dried herbs in zip-lock bags, increasing their longevity. Be sure to carefully label all your herbs before drying because many herbs look deceptively alike when dried. Keep the dried herbs you plan to use for cooking separate from those you might use for household or medical applications.
By growing culinary and other herbs, you’ll not only be carrying on a tradition that stretches back to medieval times and earlier, you will discover how their ornamental and aromatic qualities enhance your gardens. In preserving them, you’ll be able to enjoy their flavors throughout the winter months when fresh herbs are expensive and not always available at the grocery stores.
Herbs, as well as perennials, annuals, ornamental grasses and tomatoes, including heirlooms — and garden decor — will be on sale at Emerald Necklace Garden Club’s Plant Sale & Garden Faire being held Saturday, May 13, 2023. The event is indoors at the Brecksville United Methodist Church on the square in Brecksville. If you live in the neighborhood, stop in to find home-grown plants for your spring gardens.
Article Sources:
“How to Grow Herbs – Indoor and Outdoor Herb Gardens” – Garden Design online newsletter, by Janet Loughrey, Garden Writer
Use of Herbs in Medieval Times – gardeningknowhow.com/edible/herbs/hgen/the-medieval-herb-garden.htm; The Medieval Herb Garden General Herb Care, by Beverly Forehand
Herbs Grown for Culinary Use in Medieval Times – medieval-recipes.com/medieval-garden/herbs/
Herbs for Dying Textiles – herbco.com/s-2510-the-art-of-dyeing-naturally.aspx
Herb Dyers History – herbco.com/s-2510-the-art-of-dyeing-naturally.aspx
“25 Culinary Herbs for a Chef’s Herb Garden” – by Mary Jane Duford – published January, 31, 2023 -homefortheharvest.com/culinary-herbs/
