By Jack Staub
Gardening specialist Jack Staub keeps his stimulating sequence on certain additions for your backyard with seventy five unprecedented Herbs to your backyard.
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Now consider borage’s distinctive woolly, gray/green, languidly drooping form growing in a stout rosette to 2 or 3 feet and its gorgeous star-shaped, bright blue blossoms with their signature black “beauty marks” (anthers, actually), and I believe we are on to something. The flavor of borage is refreshingly cucumber-y, the leaves being excellent steamed or sautéed, the stems peeled and used like celery, and the fresh flowers showstopping in salads and, candied, on desserts. In medieval England, borage leaves were steeped in wine or cider with lemon and sugar to create a “cool tankard” and a little happiness on a sweltering summer eve.
The illustrious Dr. a decoction of it ... for the fastening of loose teeth, diabetes, a too-abundant female relief ... vomiting, diarrhea, and to prevent miscarriages,” and in the early twentieth century, the always reliable Mrs. ” What we now know is that, containing about 20 percent tannin as well as gallic acid, starch, and gum, bistort’s rhizomous root more than lives up to its antique reputation, making it one of the strongest astringent medicines in the vegetable kingdom as well as highly styptic and, therefore, excellent for contracting tissues and staunching bleeding.
Soapwort 67. Savory (Summer) 69. Stevia 70. Tarragon (French) 71. Thyme (Garden) 73. ” —Ovid, Metamorphoses, Lib. XV This has been a fascinating journey for me. Although I have probably cultured at least half of the herbs I offer to you in this volume, and have surely sought the comforting warmth of chamomile or lemon balm tea on a blustery day, chewed a sprig of parsley for refreshment, and noted the dynamic nutritive value of dandelions and such, my herbal acquaintance has mainly been in a culinary vein and, therefore, my medicinal knowledge sadly lacking.
75 Exceptional Herbs for Your Garden by Jack Staub