Posts Tagged With: herbs

Celebrate Seasons

Jacqueline Soule here, busy in the hustle and bustle of the holidays, getting baskets of garden goodies ready for gifting.  Many of the topics we Savor Sister have discussed over the years are finding their way into those baskets.

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Some of the topics I featured in the last twelve months that are great for gifts:
* lemon cordial – December 2016
* pomegranate (made into jelly) – January 2017
* seeds (some used as herbs) – March 2017
* lemon pickle – April 2017
* turmeric root (chopped and dried) – June 2017
* sunflower (dried heads for friends with birds) July 2017

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All of these gifts from your Southwest garden require planning ahead.  Harvesting, drying, preserving the bounty of the earth takes time and effort at the time that the bounty is offered.  Sharing the bounty is – in so many ways – the entire point of this season, no matter what religion or non-religion you embrace.

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As the solar year cycles through, the days get shorter and shorter, the darkness of night gets longer and deeper, until, on one specific day, the days start getting longer again, and darkness decreases.  We humans now living with artificial light may miss the point of just how tremendous this turning back the dark is.

 

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To celebrate this season of renewed light we give gifts that were generated by light! Solar light that is – light that shines down on the earth, ripening the grain so we can make flour, ripening the cane so we can make sugar, growing the trees for cinnamon and cloves, causing the flowers that grow into vanilla beans, and then we combine them in many tasty ways.

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We would not be here, nor have any gifts to give, without the bounty of the earth and sun.  Even if you give gifts made of plastic and metal, the plastic comes originally from plants, and metal came up out of the earth.  Points to ponder as the sun cycle continues and the days grow longer once again.

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However you celebrate the season, I wish you joy and peace and bounty in the year ahead.

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JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, Month-by-Month Garden Guide for Arizona, Nevada, and New Mexico (Cool Springs Press, $26).
© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site.  Photos © Jacqueline A. Soule may not be used.  Some photos in this post are courtesy of Pixabay.

Categories: Cooking, Edible Landscape Plant, fruit, Gardening, herbs, Kino herb, Sonoran herb, Southwest Food | Tags: , , , , , , , , , , | 1 Comment

Admirable Anise

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Jacqueline Soule here with another delightful herb you can plant now in your winter garden – anise.

The fragrant anise plant has a long history of use.  Pictures of it have been found in ancient Babylonian carvings, Egyptian tombs, and Roman ruins.  Ancient uses were perhaps medicinal as well as ornamental.  We know that by the Middle Ages anise was used in cooking, medicine and mouse traps.

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Anise seed and fresh leaves are used to promote digestion and to relieve stomach upsets.  An infusion (tea) of the seeds has been shown to increase glandular secretions, including gastric glands, sweat glands, and mammary glands.  Anise has mild expectorant qualities, thus it was once used in asthma powders, and is currently used in some cold remedies.  There is some indication that it is also helpful to alleviate menstrual cramps.  In aromatherapy, anise properties are: digestive, head-clearing, warming, clarifying, respiratory, and muscle relaxant.

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Much of the anise plant is useful.  Leaves, flowers, and seed are edible, and are often used as a flavoring agent.  Spice uses vary by ethnic origin, but generally the seed is used, as it is most flavorful and easily stored.  If you have access to fresh anise, enjoy leaves and the edible flowers in salads or sautéed with other greens.  And let us not forget anise is used to make liqueurs, including anisette.

In the 1970’s there was some concern that anise oil was carcinogenic.  Those fears have since been shown to be groundless.

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Star anise has a similar flavor but comes from the fruit pods of a tropical tree.

Planting and Care.  
Native to the dry rocky soils of the eastern Mediterranean, anise does well in our area.  Late September to November is the ideal time to plant seeds.  In its homeland, anise grows after the start of their winter rains (the only rain they get).

Due to its taproot, and dislike of being transplanted, anise is generally planted from seed and rarely found for sale as seedlings.  That said, if do you see seedlings -go ahead and buy some.  Much quicker results.

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Plant seed in well drained (sandy) soil.  Keep evenly moist for the best flavor and highest seed production.  Plants require at least six hours of sun and can be grown in containers at least two feet deep.  Fertilizer is not necessary, but if you desire ample seeds, a flowering fertilizer, high in phosphorous, helps produce an ample seed crop.

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Anise seed cleaned and ready for cooking.

Harvesting and Use.
Use anise leaves fresh in salads or as a flavoring in cooking.
Leaves may be used fresh or dried for tea or use as a culinary herb.
Seeds are harvested for use and can be winnowed with a kitchen colander or strainer.

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About Jacqueline: If you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tubac Presidio, Tucson Festival of Books and other venues. After each event I will be signing copies of my books, including the latest, “Southwest Fruit and Vegetable Gardening,” written for Arizona, Nevada and New Mexico (Cool Springs Press, $23).

© Article copyright by Jacqueline A. Soule. All rights reserved. Republishing an entire blog post or article is prohibited without permission. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

Categories: Edible Landscape Plant, Gardening, herbs, Kino herb, medicinal plant, Sonoran Medicinal, Southwest Food | Tags: , , , , | 2 Comments

Joy of the Mountains in Tucson

Jacqueline A. Soule here to tell you of a wonderful perennial herb to plant in your garden or landscape this coming month.  Oregano comes to us from the arid mountains of the eastern Mediterranean, including present day Greece and Turkey.  Oregano grows well here in the Old Pueblo forming a lovely low mounding landscape plant with a little added water.

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In shady sites of our Southwestern yards, oregano can grow quite green and lush.

The name, oregano is translated from the Greek as joy of the mountain. (oros = mountain, ganos = joy) so imagine the rocky Greek mountains as you plant your oregano. Rocky or sandy soil (not clay) works well. Some afternoon shade in summer is best for healthy plants.

Origanum vulgare 'Hot & Spicy'

Origanum vulgare ‘Hot & Spicy’ likes the heat and has very strong flavor. Like most herbs, it does best in well drained soil and does not thrive if overwatered. Photo courtesy of Monrovia Growers.

Oregano comes in many species, subspecies and varieties. For the best type able to grow here in the Old Pueblo, go with the true Greek oregano, Origanum vulgare subspecies hirtum. Since many nurseries do not label with correct scientific names, look at the leaves. The one you want will have smallish leaves with silvery hairs on them. When you rub a leaf between your fingers, it should release a strong fragrance of oregano. Avoid the oreganos that are mildly scented, musky scented, or have larger, not very hairy leaves. Indeed, you may run across marjoram (Origanum majorana) or even Italian oregano (Origanum X majoricum). These have their place in the kitchen and in the garden, but don’t plant them next to Greek oregano. The more vigorous Greek oregano will over run the others.

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Majoram is closely related to oregano. It also grows well here.

Like many herbs, the best time to harvest oregano is just before it blooms. Many herbs increase their production of essential oils as they go into bloom since it is a time when they really need to protect themselves from pests. When you first start growing oregano, harvest may mean pinching a few stalks back with your fingers. Once your patch gets larger, trim it with strong kitchen scissors to about two inches high, so it forms a low mat of leaves. Don’t worry, it will get tall again.

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Ideally farvest any oregano you wish to use before it flowers. Once it begins to flower, I like to leave the blooms for the pollinators.

Dry all herbs out of direct sunlight. I spread the cut stems on top of folded paper bags placed on top of the bookshelves. A ceiling fan running during the day helps dry them quickly. The quicker the drying, the less breakdown of the chemical compounds inside the leaves, and thus the sweeter the oregano flavor and less bitter the background notes.

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In the nursery look for the oreganos with very hairy leaves. It is one sign og a true Greek oregano.

Besides its culinary uses, oregano is used medicinally as an antiviral, antibacterial, antifungal, and antiparasitic. The oil of oregano is reported to destroy organisms that contribute to skin infections and digestive problems, strengthen the immune system, increase joint and muscle flexibility, and improve respiratory health. The medicinal properties or oregano appear to be from high concentrations of thymol and carvacrol. Caution is needed since carvacrol appears to reduce the body’s ability to absorb iron. Moderation is, as always, important.

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Spread out the branches of your oregano and bury all but the tip. The branch will root where buried (blue arrow). This is called layering and is and easy way to propagate your herbs.

Please do tell me your favorite way to use oregano in the comment section below.  We Savor Sisters love to hear from our readers!

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As well as in the ground, oregano can be grown in pots. Normally one doesn’t mix iris and oregano but I needed a spot to put the iris, and then it was about to bloom,,, and if you are a gardener, you know how it goes.

JAS avatarIf you live in Southeastern Arizona, please come to one of my lectures. Look for me at your local Pima County Library branch, Steam Pump Ranch, Tumacacori National Historical Park (National Park Service Cenntenial this year!), Tucson Festival of Books and more. After each event I will be signing copies of my books, including the latest, “Southwest Fruit and Vegetable Gardening,” written for Arizona, Nevada and New Mexico (Cool Springs Press, $23).
All photos (except where noted) and all text are copyright © 2015, Jacqueline A. Soule. All rights reserved. I receive many requests to reprint my work. My policy is that you may use a short excerpt but you must give proper credit to the author, and must include a link back to the original post on our site. Photos may not be used.

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Categories: Sonoran Native | Tags: , , , , , , | 3 Comments

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