What Is Happening in the BBG Herb Gardens and Kitchen This Week (Sept. 3)?

By Barbara F. Smith

The garden light in early September takes on a special golden look. Combined with clear blue skies, a light breeze and cooler temperatures, the contrast with last month’s heat and humidity is entirely welcome. In the Herb Display Garden, two plants in particular catch the eye — or is the eye-catching done by the host of buzzing bees that surround the flowers? 

American Burnet (Sanguisorba canadensis) (pictured above) is a tall (2’-5’) herbaceous perennial native to coastal northern United States and Canada. In bloom, its upright, sturdy flower spikes resemble masses of white candles grouped together, or perhaps bottlebrushes. A member of the rose family, American Burnet is one of the last flowers to bloom in its northern range — August through October. The creamy colored flowers produce abundant pollen and nectar that attract various bees. The plant’s genus name derives from the Latin “sanguis” meaning blood and “sorbere” to drink up. Ages ago, herbalists prepared tea from this plant used to stop hemorrhaging or to treat wounds.  More recently, the tender young leaves of the plant — which taste somewhat like cucumbers — may be used in salads, to flavor vinegar, or herbal butter.

Garlic Chives (Allium tuberosum) (pictured above) is another late-season bloomer, with loose clusters of starry, white flowers atop 12-18” stems rising over strappy, blue-green flat leaves. As you might expect given its name, the plant may be used culinarily in a manner like chives, onions or garlic. Garlic chives combine the herbal note of chives with a more robust note of garlic flavor. A short-lived herbaceous perennial native to Asis, this herb’s prolific seeds seem to sprout everywhere, which may be a plus for some gardeners. Its ornamental value in the late season garden is outstanding.

With thoughts of the BBG’s Harvest Festival about a month away, the Herb Associates Kitchen Crew were busy creating later season products, which are available in the Visitor’s Center Gift Shop and are always a hit at the festival. As ever, the products vary to fit home dining or entertaining. On the sweeter side, you’ll find Harvest Marmalade (a yellow tomato/citrus/herb delight — think toast topping, or crackers with cream cheese) and Apple Cider and Sage Jelly (great accompaniment for a pork roast or chops, even turkey). You’ll find Mint Jelly (pair with lamb). Raspberry Vinaigrette or Harriet’s Shiso Dressing will enhance your seasonal salads. Finally, packets of “Calming Tea” – with dried chamomile and lemon balm leaves were prepared. 

Still other “Herbies” were busy stripping dried lavender blossoms off their stems to be used in sachets. Last week’s batch of Herb Salt jars were labeled and delivered to the Gift Shop. One of the Garden’s greeters, whose desk is in the entryway to the Center House where the Herb Associates meet and prepare their wares, came by to investigate all the wonderful fragrances to be enjoyed by those nearby to the kitchen. “It just smells wonderful!” she declared.

Come see for yourself on your next visit to the Berkshire Botanical Garden.  The Herb Associates meet every Tuesday morning to plant and maintain the Display and Production gardens and to prepare all the various products to support the Garden’s work.

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.