A selection of carefully chosen herbs, to be ordered online in advance, will be packaged for pick-up at the John Jay Homestead Herb Garden on Thursday, May 20. The N.Y. Unit of the Herb Society of America is ordering the plant selections from Well-Sweep Herb Farm, a three-generation, family-owned herb farm in Port Murray, New Jersey, that has a national following. The herbs are completely organic, and all herbs are propagated at the farm.
Six herbs included in the packages are Well-Sweep’s “Miniature Purple” Basil; Culantro (Mexican Cilantro); Strawberry Mint; “Hot & Spicy” Oregano; True Tarragon; and Lovage. The herbs included in the sale were selected by Toby Baker, master gardener, active in the John Jay Herb Garden, and Unit member since 2006; and Deirdre Larkin, former managing horticulturalist at the Metropolitan Museum’s Cloister Garden, and honorary member of the N.Y. Unit since 1992. The herb list was derived based on the beauty, taste, and versatility of each species, in addition to the probability of their lasting more than one season to become staples in people’s gardens.
“I am particularly excited about this new initiative because it perfectly fulfills our mission of ‘promoting the knowledge, use, and delight of herbs,’” said Nicoletta Salvi, chair of the N.Y. Unit. “Herbs enrich our lives. They make our food taste better and make us feel better. For over 85 years, our Unit has created and maintained public herb gardens in New York and this offering is a way to further introduce, make available and encourage the use of herbs in residential gardens. As always, we invite you to visit us in the Herb Garden at the John Jay Homestead.”
“Miniature Purple” Basil is a cultivar unique to Well-Sweep Farm. It’s a decorative plant that produces sweet, fragrant leaves to flavor any salad. Basil is also high in Vitamins A and C, and has antiseptic and antibacterial properties. This basil also makes a refreshing tea that can improve digestion. To make the tea, just take half a cup of basil leaves and pour a cup of boiling water over it, let it steep for 10 to 15 minutes, strain, and enjoy. To have access to basil during the winter, chop the leaves just after harvesting, and store them in the freezer (you can also store them in ice cubes).
Culantro is a practical alternative to Cilantro, which has an extremely brief growing season in northern climates. The first two herbs, combined with “Hot & Spicy” Oregano, create a Salsa Fresca that works throughout the summer. The recipe (from the Unit’s cookbook, contributed by Betsy Jacobs) for this salsa is:
- 1 cup ripe tomatoes, chopped, salted, and drained
- 1 serrano chili (or 2 jalapeños), chopped
- 1/4 cup red onion, chopped
- 1/4 cup culantro
- 1 clove garlic, chopped
- 1 tablespoon lime juice
- 1 teaspoon olive oil
- 1 teaspoon oregano
- 1/2 teaspoon ground cumin
Mix all ingredients in a bowl. Toss together and leave an hour or so, so flavors can mingle. Before serving, drain off any accumulated liquid.
Strawberry Mint (Mentha spicata crispa) is a sweet, spearmint-type that smells of strawberries and makes delicious tea, or blends well with fruit or chocolate making an excellent garnish for desserts. This variety is hardy to Zone 4, with beautiful lilac flowers. It’s best planted along a fence line to help control its spread, and if grown in containers, the roots must be protected from harsh winter winds.
True Tarragon has always been a Unit favorite, with member and catering expert Sabine Borgogni including it in most Unit lunches since she is often the coordinator. According to Borgogni, “tarragon has a distinct yet delicate anise flavor that elevates a broad variety of dishes, but chicken is what I most like to use it with.”
And last but not least, Lovage is the main ingredient for the ever-popular lovage soup that was served for many years at the Unit’s annual Herb Fair.
In addition to the delicious selection of six herbs, sold at $48 per box, an informative booklet is included with growing suggestions and interesting facts about each herb. Useful recipes and other possible uses for the herbs are also included.
This herb selection can only be purchased online, by visiting herbsocietyny.org, and the herbs can only be picked up on Thursday, May 20, from 1 to 5 p.m., at John Jay Homestead Herb Garden. The Homestead is located at 400 Route 22 in Katonah.
The Link LonkApril 29, 2021 at 12:23AM
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