This month's featured herbs for class were Rosemary and Thyme.
Rosemary's official name is rosemarinus, which loosely translated, means Dew of the Sea. The officianlis means that it is officially
identified as a medicinal herb. It is a member of the mint family. There are two types of rosemary: a low growing sprawling prostrate, and an upright
shrubby plant that can get to six feet. Legend has it that it will grow no higher than the height of Christ. Rosemary is also called, Polar Plant, Pilgrim
Herb, Compound Weed and Juniper Bush. It's grown primarily for seasonings, essential oils, and for it's medicinal properties. When grown in the
garden it makes a great accent plant or border planting.
Pam did a great presentation. At the beginning of class we made very simple wreaths that she encouraged us to place upon our heads. The ancient Greeks used
to do that to improve memory and to stimulate the brain and the aroma from the bruised leaves is a wonderful aromatic. We also looked at the structure of
the leaves and identified the oil glands that were present by looking at the through some magnifying glasses. Rosemary should be picked for it's best
flavor and amount of oils as the plant is beginning to bloom and during blooming. That is when it is at it's peak, unlike other herbs that should be
picked prior to them blooming. Pick herbs in the morning after the dew has left the plants.
She also demonstrated how to make herb vinegars and infused oils. Herbed oils should be stored in the refrigerator and not left out and are to be used
within six weeks. If plant material is left in the oil, care should be taken to avoid botulism. If you see air bubbles in area around the organic material,
discard and do not use. Many bacterias thrive in an anaerobic environment. Actually, the herbs should be removed after infusing and discarded and not left
in the oil. She preferred a sunflower oil over an olive oil because of the heavy taste of olive oil. It's really up to personal preference on oils.
When using vinegar, she used a white rice vinegar to place the herbs in. All glassware was thoroughly sterilized before using.
Note: Most Farmer's Markets do not allow herbal oils to be sold because of concerns of botulism. Herbal vinegars are okay. Steep for six weeks, strain
and bottle.
To use the herbs, rinse thoroughly with water and pat dry.
Thyme is also an ancient herb, and it's root name comes from the Greek thymus for smoke. It was also used in Egypt as a part of the
mummification process they did. When growing thyme it should be kept regularly sheared to keep it in shape and to prevent it from become so sprawling and
out of control. It is also a woody herb. The most common thyme you find growing is Mother of Thyme (thyme vulgaris)
Thymol is the main ingredient in Listerine. Thyme has antiseptic and antibacterial qualities and is also used in the prevention of blood clots. It has been
proven that the aroma of thyme has beneficial qualities and the leaves have also been used to purify water. Thyme is also used in produce washes to prevent
bacteria and other germs from growing on our fruits and vegetables.
Pam also brought her no fail propagation pot which was filled with rooting cuttings of various herbs (of which I do not have a picture as my camera died),
which consisted of a large bulb pot filled with a good potting medium with no fertilizer added. In the center of that she had placed a small clay pot that
had been soaked in water prior to placing the the larger container. The top was level with the soil line. Any water that is added to the propagating pot is
done there. This wicks the water into the medium and keeps it evenly moist. This can also be placed in a clear plastic bag to hold moisture in and to
provide a humid atmosphere. Very simple to do.
She had a ton of information and was just so interesting to listen to, I found myself just listening and forgetting to write things down! I did get the
rosemary cookie recipe, however! Those were really quite good.
Rosemary Cookies
8 tablespoons butter
1/2 tablespoon finely chopped rosemary leaves
1/4 cup superfine sugar
1 1/4 cups flour
powdered sugar
(These are like a shortbread)
Cream the butter and sugar together and then work in the flour and rosemary, making a soft dough. Shape into a ball and then roll out 1/4 inch thick. Cut
into rounds with a cookie cutter (2 "). Bake in a 325 degree oven for 10-15 minutes. Cool and then sprinkle with the powdered sugar.


