Scarborough Fair

I've seriously neglected this blog, but I hope to dig my herbal knowledge out of the musty back room of my brain and share it with you on a regular basis.

A few days ago the Song Scarborough Fair kept running through my mind.  It reminded me of my daughter teasingly calling one of my favorite herb blend my "Scarborough Fair" blend.  I hadn't even thought about it, but I had all those herbs growing in my garden, and I combined them often.  The following article came about as a result.

Are You Going to Scarborough Fair   Parsley, sage, rosemary and thyme. . . 

So goes the song “Scarborough Fair”.  For some today it may just be words, but those four herbs were common, easily obtainable and essential for the health and well being of the people in the middle ages.  I don’t find much reference for their use as culinary herbs, but they are antibacterial, antifungal, antiseptic, carminative, sedative, stimulant, tonic, rejuvenative vermafuge, vulnerary.  Some contain all those properties.

During the middle ages parsley was used as a poison antidote.  It was also thought to ward off drunkeness.  The poison antidote is understandable as the leaf is a powerful kidney cleanser.  The leaves, root and seeds are all used in modern herbalism, but only the leaf should be used without the direction of a professional.  The diuretic properties of the leaf make it useful for treatment of high blood pressure.

A poultice may be made of parsley to treat bruises, sprains and insect bites.

Growing sage in the mediaeval garden was a sign of prosperity.  If sage flourished in the garden it was

considered a sign that the woman ruled the house.  There is an old saying “Why should a man die who has sage in his garden”.  Sage is a panacea meaning it is good for any thing that ails you.  It has been used for centuries by cultures all over the world for smudging.  Although among primitives this was done to drive out evil spirits, many modern day cultures burn sage in their medical clinics to cleanse and disinfect.  

The leaf is made into a tea to treat respiratory and digestive ailments among other things.  This tea can be use topically for a hair rinse to alleviate oily scalp and dandruff.  There are many other medicinal uses for sage.

During the sixteenth century Europeans carried pouches of rosemary to ward off the plague.  It was used as a strewing herb in public places to ward off disease and infection.  Today we use it to improve memory, increase circulation, relieve depression, stress, headache, anxiety and fatigue.  

Rosemary can be made into a tea for a hair rinse to alleviate dandruff, dry scalp and to strengthen the hair follicles.  The dried herb is put into pillows to promote sleep and pleasant dreams.

Roman soldiers used thyme as a bath herb to give them courage.  It was often burned as incense.  In that era

incense was used to fumigate.  Thyme was burned to deter scorpions.  It was used to treat snake bite and the sting of poisonous insects.  Today it is used to deter bacterial, fungal and viral infections.  Thyme is warming to the lungs and taken internally can help with respiratory ailments like whooping cough, flu, colds etc.

Topically thyme is used to kill lice, crabs and scabies.  It is still used topically to treat insect bites.  It is also helpful in treating athlete’s foot, and ringworm.

These herbs are all used as culinary herbs today and using them regularly can help build your immune system and make you healthier in general.  There are many more medicinal uses for all of them.

Parsley, Spearmint and Lemon Balm

Three invaluable herbs you'll want in your spice rack or on your herb shelf.

Eight or ten years ago I planted a tiny pot of lemon balm and about 20 feet away I planted a tiny pot of curley leaf parsley. I planted several herbs in between them without taking note of companion planting or what plants grew well together. Nothing I planted between the two survived more than a couple of years.

The lemon balm grew into a lush, beautiful clump, but unlike most mints, didn't spread out through runners and roots and become invasive. The parsley struggled year after year providing me with enough of a harvest to flavor a few meals but nothing more.

Four years ago I cleared out everything between the parsley and lemon balm and planted a tiny pot of spearmint which struggled bravely the first year, took a little better hold the next year, and last year provided me with a fine harvest.

I wasn't able to work much in my yard last year or the year before, but I did notice that the lemon balm was beginning to spread, and the parsley was thriving and last year I got more than enough parsley to last me through the winter.

While refreshing my memory on companion planting this spring I came across a warning not to plant parsley and mint together. They don't like each other! ??? I went out and looked over my herb bed to find parsley mingling with the spearmint on one side and lemon balm mingling with the spearmint on the other side having a PAR-TAY! Oh wait. Maybe that's a mad rush to claim territory. I pulled parsley and lemon balm out of the spearmint and pulled a little spearmint from each side of the main clump, leaving space between the three. We'll see how they do this year. I sure don't want the lemon balm and spearmint cross pollinating.

Parsley is a wonderful kidney tonic and is great for a plate garnish and for giving depth and richness to sauces, stews and soups.

Spearmint, like all mints is calming while giving clarity of mind. It's a great addition to a tall glass of lemonade or iced tea during the summer. It's also carminative and is an aid to digestive upset.

Lemon balm is a sedative and is often used to combat mild depression. It doesn't retain its medicinal properties when dried, but does retain its flavor. It's also good in lemonade and iced tea as well as adding a fine lemon flavor to desserts and sauces.

Parsley is a powerhouse of vitamins and minerals and as such should be a part of our everyday lives. Medicinally, parsley has been used in the treatment of kidney stones, bladder infections and jaundice conditions as well as digestive problems. It is well known as a diuretic, laxative and emenagogue. Typically the roots have been used, and may be necessary in extreme conditions, but a tea made from the leaves can be very effective.

Parsley is thought to have originated along the coast of the Mediterranean Sea and has been in use by the Greeks since before recorded history. It’s medicinal properties were appreciated long before it was recognized as a food. Its ability to cleanse the palate and freshen the breath led to the use of it as a plate garnish.

In culinary applications, parsley added to any dish will help bring out the flavor of a single food, or blend various herbs and seasonings into a deep, rich taste. Dried parsley can be used as effectively as fresh parsley, but a fresh leaf is the most effective to freshen the breath.

Parsley is very high in Vitamin A, Potassium, Calcium, Magnesium, Niacin, Phosphorus, Vitamin C, Protein and Riboflavin, plus trace amounts of many other vitamins and minerals.

Pass the parsley please!