Lemon Herbs my favorite Herbs of the Week with Info from Kathy Musser

 In a recent article in The Essential Herbal Magazine, Kathy Musser of Cloverleaf Herb Farm shared a thorough list of lemon, lime and orange flavored herbs.  It was a great article focusing on the many uses and the distinct flavors of each.

Lemon Verbena

I loved the fact that her first herb in the list was Lemon Verbena, as it is one of my favorite go-to lemon herbs. In her description, she suggested  “Try steeping lemon verbena leaves in warm milk, then cool and strain. Use the infused milk for muffins, quick breads, cakes, puddings, etc. for a wonderful lemon taste.”  I had never tried this before, so I decided an experiment was in order. I Infused Greek yogurt with fresh lemon verbena leaves overnight and then created this savory muffin to serve to the garden club board members.

Savory Lemon Herb Muffins

• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/3 teaspoon baking soda
• 1/2 cup Parmigiano-Reggiano grated
• 1 tablespoon lemon juice
• 1/2 cup plain Greek yogurt infused with 6 to 12 fresh lemon verbena leaves overnight
• 1/4 cup olive oil
• 1 egg
• 1/4 cup fresh basil minced
• 1/4 teaspoon chili powder
• 1 tablespoon lemon zest grated\

Directions:

Preheat oven to 350ºF. Grease a 6-cup muffin tin.

Measure the flour, baking powder, salt, and baking soda into a large bowl. Stir together with a fork until blended. Add the cheese and stir the blend.

In a second bowl, add the lemon juice, infused yogurt, olive oil, and egg. Blend together to combine.

Make a well in the middle of the dry ingredients and pour in the yogurt mixture. Stir by folding over only until just combined. Add the basil, chili powder, and lemon zest last, folding them in only once or twice to distribute evenly. Divide between the six muffin cups.

Bake for 15 to 20 minutes, or until a knife tip or toothpick emerges clean. Let the muffins cool for about 10 minutes before removing them from the tin and transferring to a wire rack.

 

Lemon Balm

Kathy’s article also focused a bit on Lemon Balm.  Knowing it is in the mint family she addressed the spreading issues that some people experience and gave a solution I have never tried before.

“It (lemon Balm) produces loads of small, white flowers which become masses of seeds, which go everywhere, giving lemon balm its bad reputation. As soon as I see flower stalks developing, I cut the plant back hard - nearly to the ground. It recovers quickly and this eliminates the uncontrolled reseeding.”

Lemon Balm Cut back hard

I’ve trimmed mine to eliminate flower stalks, but never cut it back hard, so I decided she might have something and decided to give it a try.  What I got when it came back, were great fresh bright green leaves that were large and very scented.  I will be doing this from now on.

Lemon Balm coming back

Sorrel

Another lemon herb Kathy mentioned was Sorrel  (Rumex acetosa).  I grow a version of this perennial that has distinctive red veins, rather than the plain green style.  I grow this strictly for personal use to put in salads.  Kathy pointed out it has a tart lemon flavor and when you cook it, it “will moderate the tartness. When cooked, it can be eaten like spinach or used in sauces and soup. Sorrel soup is very popular in Europe, eaten as an early harbinger of spring. It’s high in vitamins A and C and produces a clump which increases in size each year.”

Here is a great recipe for Sorrel soup that is a French version.  My husband is a French-style cook, so this is a favorite of his which allows him to use his emersion blender.

French Style Sorrel Soup

• 4 tablespoons unsalted butter, divided
• 1/2 cup chopped green onions, ramps or other wild onion
• 4-6 cups of chopped sorrel, packed
• Salt
• 3 tablespoons flour
• 1 quart chicken stock or vegetable stock
• 2 egg yolks
• 1/2 cup cream

Directions:

Melt 3 tablespoons butter in a soup pot over medium heat. Add the green onions or ramps and turn the heat to medium-low. Cover the pot and cook gently for 10 minutes. While the onions are cooking, pour the stock into another pot and bring to a simmer.

Turn the heat up, add the sorrel leaves and a healthy pinch of salt to the pot with the onions and stir well. When the sorrel is mostly wilted, turn the heat back to medium-low, cover and cook 10 minutes. Stir occasionally. Mix in the flour and cook over medium heat for 3 minutes.

Whisk in the hot stock, stirring constantly. Bring this to a simmer.

To finish the soup, whisk together the egg yolks and cream. Temper the mixture by ladling a little soup into it with one hand, while you whisk the egg-cream mix with the other. Repeat this three times. (You are doing this to prevent the eggs from scrambling) Now start whisking the soup. Pour the hot egg-cream-soup mixture into the pot with the soup, whisking all the way. Add the final tablespoon of butter. Let this cook -- below a simmer -- for 5 minutes. Do not let it boil or the soup will break. Serve at once.

Conclusion

I always suggest that if you love herbs and want to learn from people who are just like you, like Kathy Musser, try subscribing TheEssential Herbal Magazine.  It comes to your email box every two months and is filled with a variety of articles and great photos for beginners and seasoned growers of herbs.  I have been writing for the magazine for years and every issue always gives me new nuggets of herb info.  I am sure it will do the same for you.

 

LaSalle County Historical Society and Illinois Valley Herb Guild Garden - National Garden Month

It is rare to find a public garden that is only there to be an herb garden. I find one every now and then but most gardens we visit have herb gardens as part of a larger garden, rather than the main focus of the experience.  The garden I am focusing on today is just an herb garden.  It focuses on many useful aspects of herbs but it is only an herb garden.

taken March 2015, the garden is still asleep

Located near the one room school house of the LaSalle County (Illinois)Historical Society I have visited this garden many times starting in 2015.  I took photos of it when it was still dormant and cold in March, another time in June during early growth in a rain storm and finally in 2016 when it was the end of the season in October.

This garden is maintained by volunteers so sometimes when I visit it is overgrown and untrimmed, but it is obviously well cared for by the Illinois Valley Herb Guild. 

taken 6-25-15

The Guilds’ herb garden is planted in a traditional homesteading style in four beds defined by the major uses for which the plants were grown in the 1800s. Dyes, Culinary, Medicine and Fragrance are the themes used in the garden.  I like the four-square design and plants included.  I think all the plants used in the garden have roots in the 1800s, but I think not all would be found on the 'frontier.'  But I am not certain what definition of frontier they are using, so I could be wrong. 

Since this garden is only about 12 by 24 feet, constructed with a center X path dividing the plot into 4 rectangular beds.  There is no need for a tour, so instead I thought I would show some of the variety of plants they have in the garden.  

Taken 10-28-16 

This garden was planted probably around 2010 and as a result has some age and many of the plants have reached some spread and have taken hold in their locations and flourished.  It is a joy to walk through and see the plants and touch the scented leaves.  A booklet was published detailing many of the plants in the garden back in 2011 and you can get it from the LaSalle County Historical Society in Utica, Illinois.

I love the groupings and the way the plants are labeled.  I think someone made the labels by hand.

There were several plants I had never grown before in the beds which allowed me to see the mature look of the plant as you rarely can in a nursery setting.  Lady's Bed Straw and Germander are historically interesting plants and to see them in a garden bed was a joy, especially since I have never grown them myself..

Flowering Lady's Bed Straw in June

Lady's Bed Straw is named so because it is thought to be the plant used in the Manger for the Baby Jesus. In the Galium family it is a cousin of Sweet Woodruff, and is another European introduced plant that grows well in Northern Illinois. When in flower they are highly fragrant and hold their scent while dry.  There is a chemical in Lay's Bed Straw that will curdle milk causing it to be used as an ingredient in the making of cheese.  The flowers can be used for making yellow dye and was used to color butter.  It is an all purpose herb which is perfect for a frontier garden.

Germander just getting serious in June.

Germander is used these days as a scented ornamental wreath plant, but traditionally it was used as a treatment for gout.  It is an Mediterranean plant and would have been brought to the US by European settlers. This is probably the creeping versus upright variety due to the short stature and it works as a lawn substitute and grows well in shade and with drought conditions.  I am thinking of adding it to my side yard which is both shaded and dry.  It flowers purple in summer.

Flowering from June to frost, this was enjoying the summer when I snapped this photo

Thread leaf tickseed was popular in 19th century ornamental gardens, but although you can use it as a dye in certain circumstances I think it was less a frontier herb as a landscape plant in more urban areas, especially along the east coast in the 1900s.  I love to grow this, but it is a serious self-seeder, so I put it in pots rather than in the ground to keep the seeds contained.

Clary Sage

I got the best picture of Clary Sage I have ever taken while at this garden.  Even the one in my own garden never looked as nice as this one. Clary Sage is an old plant.  Used by the Quakers in PA, it is a perfect frontier plant.  The aromatherapy benefits include reduction of stress and anxiety.  It is also an anti-inflammatory herb and an antibacterial.

Winter Savory in flower in June

Winter Savory is always a good edge plant and this garden placed on the edge.  I suspect someone came by and trimmed it up shortly after I took this photo.  Winter savory takes on a nice shape if kept trimmed.  And being a perennial it only gets better with time.

St John's Wort flowers look bright even on a cloudy rainy day.

This plant flowers around the Summer solstice in June, (near St. John's Day on the 24th) which is how it gets the name St. John's Wort.  The flowers make a great herbal tincture that is red in color rather than yellow as the flowers might suggest.  The infused alcohol can then be used to treat various ailments, including anxiety and depression.   Historically it was believed to be a panacea that could cure almost anything.

Sorrel going strong in October

French Sorrel is an herb I have never grown.  Considered one of the bitter herbs, it was used by the Egyptians and the Romans to impart a bitterness or acidity to foods, much like we do with lemon juice today.  It can be eaten as a green, with a taste similar to a sour green apple it is in nice counter part to other sweeter foods. 

Flax in October, not tall enough to harvest

Flax is also part of the garden, but my guess is this plant would not have been in the garden as much as it would have been in a field nearby.  Flax was grown extensively in Illinois as a crop for making linen fabric.  To process flax you need a good flowing water source.  This garden is right along a canal which makes it a great place to grow flax but more abundance would give you the flax you needed to weave into cloth.  The process for making fiber from flax to create linen is very harsh and hard on people and the environment, so once cotton was more easily available Flax was abandoned as a cash crop.

taken 10-26-16

After my second visit we stopped in the nearby museum and I picked up a little booklet called "The LaSalle County Historical Society's Settler's Herb Garden" which details photographically many of the plants in the garden with a short one or two sentence description of the use of the plant.  The only thing the book is missing is a bit of information on why they chose the plants they did for the garden, as I am curious.

This garden is near Seneca, Illinois, where my husband and I intend to retire and raise herbs in the next few years, so I will be visiting this garden again, and I recommend you do as well if you are ever along the I&M canal or the Illinois River near Starved Rock.  The address of the museum is 101 E Canal Street, North Utica, Illinois and the garden is east of the parking area beside the one-room school house building.

Weekend Recipe - Chicken with Sorrel Sauce

This recipe is part of our Zodiac Box for Cancer.  We make a number of herb-themed boxes for the signs of the Zodiac and find the right recipes is my favorite part.  This recipe uses Sorrel, an herb that is fresh in the garden right now!  You can make this ahead and leave in the refrigerator for up to 24 hours before baking.

2 boneless chicken breasts

olive oil

1/3 cup sorrel (about 6 leaves) chopped

1 Tbls. margarine

½ cup sour cream

¾ cup light whipping cream

2 tsp. chopped parsley, fresh

1 tsp. fresh tarragon

½ tsp. rosemary

salt & pepper to taste

Fry chicken breasts in a Tablespoon of olive oil with tarragon until just cooked.  Melt a table of margarine in a pan and add sorrel and stir until wilted.  Add sour cream, whipping cream, herbs, salt and pepper.  Cook on warm until finished frying chicken.  Place chicken in a 8 x 8 x 2 inch pan and cover with sauce.  Bake at 350 degrees for 30 minutes.  Pour sauce on squash and top with chicken, and VOILA!

Herb of the Week - Sorrel

Although a bit late, coming in just under the wire before midnight on Wednesday, it is generally a Wednesday event to have the herb of the week, where we highlight how to grow and use a particular herb.  I love lemon herbs, and this week's herb has an almost bitter lemony underflavor that puts it in my book as a lemon herb, but not many use it that way.  So let's learn more!

This week’s Herb of the week is Sorrel

Sorrel is derived from the French word “surele” which translates as “sour.”  There are two sorrels that are commonly used in cooking.  French Sorrel (Rumex scutatus) and Garden Sorrel (Rumex acetosa.)  Both plants have an acidic leaf with a slightly lemon flavor.  French Sorrel is more highly favored, because it is milder.  The sour taste of sorrel leaves is due to their high levels of oxalic acid.  An ancient herb, Sorrell was eaten by the ancient Egyptians and during the medieval era was used to make vinegar.

French Sorrel on the left
and larger leafed Garden Sorrel on the right

To Grow

French Sorrel has round, bright green leaves; very different from the arrow-shaped leaves of Garden Sorrel.  Both grow to about 18 inches with fleshy, large spinach-like leaves at the end of succulent style stems.  They are hardy in Zones 4 to 8 and will tolerate just about any type of soil.  Sow seeds in moist soil in a sunny spot.  You don’t need to cover or much the seeds.  Thin to 12 inches apart.  Harvest the leaves regularly during the growing season and cut back the stalks to keep the leaves tender.  If you allow a few stalks to flower and set seed, the plant will self-seed for next year.  Plants can also be propagated by division.  About every 4 years you can divide them so they do not get too crowded.

To Use

Sorrel’s young tender leaves provide an interesting tang when used fresh in salads.  The larger leaves can be used in traditional sorrel soups.  The fresh leaves can be blanched in boiling water and frozen for later use.  Never cut more than you need, as sorrel does not keep once prepared. 

Sorrel is an important part of French and Polish dishes, often cooked in a cream sauce as an accompaniment to salmon or veal.  Sorrel also pairs well with eggs, goat cheese and poultry.  It is a popular as a salad green in Britain, Ireland and China. 

When cooking with sorrel make sure your equipment is all stainless steel as the leaves can discolor your pots and knives.

Recipes

Sorrel Soup

serves 4

2 cups fresh sorrel leaves

2 medium russet potatoes, peeled and 1" dice

2 tablespoons olive oil

1 cup heavy cream

6 cups water

2 whole eggs

Wash and remove the stems from the sorrel leaves.   Heat the olive oil in a large stockpot, add the sorrel leaves and potato.  Stir until the leaves are wilted.  Add the water and simmer until the potatoes are soft.

Puree the soup with a hand-held mixer or in a food processor until smooth.  Add the cream, salt and pepper to taste and bring back to simmer.

Poached Salmon with Sorrel Sauce

Serves 4

4 cutlets of salmon

½ cup sweet butter

1 large bunch of sorrel, washed and chopped

1 cup heavy cream or crème fraiche

salt & pepper

Poach the salmon is boiling salted water for about 8 minutes.  Remove and set aside on a warm plate.  Melt the butter in a saucepan.  Add the chopped sorrel – it melts into the butter very quickly.  When it has bubbled for a few minutes, add the cream and seasoning, bring to the boil and simmer for 10 minutes.  If you are using crème fraiche, boil very rapidly for a few minutes.  Pour the sauce over the salmon and serve immediately.

copyright 2011, Marcy Lautanen-Raleigh