What Is Happening in the BBG Herb Gardens and Kitchen This Week (Sept. 10)?

By Barbara F. Smith

This week’s stunner in the Herb Display Gardens is Perovskia atriplicifolia — otherwise known as Russian sage (pictured above). This sun-loving deciduous perennial sports long panicles of lavender blue flowers on thin white stems with aromatic gray-green leaves. The overall look is loose and upright, with the flowering stems creating a cloud-like image from a distance.

Russian sage grows to a height of 3-4 feet and is deer and rabbit resistant. The plant blooms from mid-summer through fall, and it attracts pollinators. Cut the plant almost to the ground in late winter or early spring to encourage growth on new wood. The plant was named by a Russian botanist around 1840 after B.A. Perovski, a Governor of the Russian Province of Orenburg. Some sources cite a botanical name change since 2017 — to Salvia yangii.

Russian sage is in the large “mint family” of herbs — Lamiaceae — characterized by their square stems and aromatic foliage. This family of herbs is popular both in the garden and kitchen. Some other mint family members are basil, bee balm, hyssop, lavender, marjoram, mint, oregano, rosemary, sage and thyme!

Another late-blooming herb is Feverfew (Tanacetum parthenium) (pictured), a member of the daisy or aster family (Asteraceae), which share a similar flower shape of a central disc surrounded by petals. Notable members of this herb family include arnica, calendula, echinacea, santolina, tarragon and yarrow. Modern research backs the claim of early Greek physicians that feverfew aids in the treatment of inflammations, including certain types of headaches, rheumatism and arthritis. The plant grows to a height of two feet; with plentiful white and yellow daisies, it is a beautiful and fragrant plant for any garden.

Finally, some of the Herb Production Garden’s rosemary (Rosmarinus officinalis) (pictured), was harvested to be made into Rosemary-Orange Jelly by the Herb Associates’ Kitchen Crew. Also in the mint family, as noted, its uses are many — as a popular culinary herb, for example, or in crafts (think wreaths or potpourri). Many varieties are available with such characteristics as upright or prostrate growth patterns; color variations; and scent – from piney and robust to flowery and spicy. In lore, rosemary is “for remembrance.”

The Herb Associates Kitchen Crew were busy producing Apple Cider and Sage Jelly, Opal Basil Jelly, BBG BBQ Sauce, a new flavor shrub — Peach and Basil, and the double lemon simple syrup featuring Lemon Verbena and Lemongrass. Still other "Herbies" were busy stripping dried lavender blossoms to be made into sachets or labelling the production items mentioned.

Recently, the Lenox Garden Club invited representatives of the Herb Associates to make a presentation and demonstration using herbs. Bobbianne Salinetti, Cindy Packard and Theresa Terry shared two recipes from that presentation — for Lemon Basil Vinaigrette and Herb Jelly, adaptable to the herbs available. (Note, recipes for Herb Associate Products are not shared, but similar information has been provided.)

Lemon Basil Vinaigrette. Whisk together: 1/3 cup packed, finely chopped basil; ¼ tsp. garlic powder; 1 TB. lemon zest; 3 TB. lemon juice; 1/8 tsp. salt; 1/8 tsp. pepper; 1/3 cup olive oil, and 2TB. Honey for sweetness (optional). Dress salad and refrigerate any unused vinaigrette.

Herb Jelly. Boil two cups water, remove from heat and add a quantity of the desired herb, to taste. After 20 minutes, strain the herbs from the liquid. Measure 1.5 cups of the herb infused water back to the pan, add and dissolve 3.5 cups of sugar, ½ cup bottled lemon juice or vinegar, and bring to a full rapid boil. Add one packet of liquid pectin and boil for one additional minute. Pour the herbed jelly into jars, add covers and process the jars for 10 minutes in boiling water that covers the jars.

Thank you for your interest in all things herbal at the Berkshire Botanical Garden!

The Berkshire Botanical Garden’s Herb Associates began in 1957 and have been making and selling products for the benefit of BBG ever since. At BBG, the Herb Associates oversee a display garden and production garden, both located near the Center House. Members/volunteers meet every Tuesday morning during the late spring through mid-autumn each year, coinciding when the gardens themselves are open to the public. Members plant, weed and tend the gardens, as well as harvest and process the variety of herbs.