for commercial production because the flowers produce a high-quality essential oil.
PART OF THE PLANT USED: Flowers
IN THE GARDEN: Roman chamomile grows as a low growing, perennial living carpet. It is traditionally used as ground cover in English gardens for pathways and lawns. Grow Roman chamomile as a ground cover under roses; they have a symbiotic relationship that helps keep roses healthy. German chamomile is an annual that grows up to 2 feet tall. Both are easy to plant from seed and will take part-shade with moist, well-draining soil.
HARVEST NOTES:
• Harvest the flowers just as they fully open.
• Dry them on flat drying screens.
FOOD AND FLAVORING: Commonly used for teas. Infuse the fresh flowers in hot water. Use dry flower heads in blends with other herbs, like lavender, for flavorful herb tea mixes. The flowers have a tart, honey-like flavor and can be used fresh in salads and as a garnish for desserts. Chamomile pairs nicely with vanilla flavor for a sweet infusion in cocktails. An herbal hot toddy for evening relaxation: Make a large cup (8 ounces) of hot, strong chamomile tea. Add 1 teaspoon of honey (see the Chamomile Infused Honey recipe on page 126), a squeeze of fresh lemon juice (about ½ teaspoon), and a shot of rum. Sip and enjoy. (For other recipes that use chamomile see pages 118, 126, 127 and 169.)
OTHER USE: Chamomile is widely respected for it healing qualities. The flowers, when sipped as tea, are calming and help encourage relaxation and sleep. Chamomile Tea: Boil water in a teakettle. Transfer boiling water into a warmed glass or ceramic teapot. Add a handful of fresh chamomile flowers and allow to steep for at least 10 minutes, longer for stronger tea.
Chamomile’s healing properties are also used for skin care in lotions and shampoos. Harvest fresh flowers and crush into a poultice with a small amount of coconut oil to create a healing mix for skin swelling and irritation. Relax with warm chamomile tea bags over eyes to reduce dark circles and swelling.
COMMON NAME: Chives
BOTANICAL NAME: Allium schoenoprasum (common chives), Allium tuberosum (garlic chives)
VARIETIES TO LOOK FOR: Profusion® chives (Allium schoenoprasum ‘Sterile’) is a cultivar that flowers heavily. Garlic chives (Allium tuberosum) are a flat-leaved, white flowering variety.
PARTS OF THE PLANT USED: Stems and flowers.
IN THE GARDEN: A hardy, herbaceous perennial, chives are essential in every chef’s herb garden. Chives are not fussy in the garden and do best in well-draining soil in full sun. They can be easily grown from seed. Deadhead faded flower heads to encourage more stem growth through the season. Divide the clumps every 3 or 4 years to keep lush stem and flower production. Chives are also easy to grow inside in a pot on a sunny windowsill.
HARVEST NOTES:
• Harvest fresh for use any time that the plant has matured above ground at least 6 inches. Grasp a handful around the stems and cut, leave at least 2 to 3 inches of the plant behind to regenerate new growth for multiple harvests through the season.
• To dry common chives: Cut the harvested stems into small pieces (about ¼-inch size) and allow to dry on flat drying screens. (The white flowering cultivar known as garlic chives are best used fresh, because they do not stay flavorful in the drying process.)
• To freeze, cut fresh, harvested stems into small pieces, spread in a single layer on a flat baking tray. Place tray in the freezer overnight. Once the chive pieces are frozen, store them in a glass freezer-safe canning jar and cover tightly.
• Chive flowers are best used fresh: You can eat the whole flower head (and a very zingy bite it is) or pull the petals away from the center of the flower head.
FOOD AND FLAVORING: Chives belong to the same plant family as onions and garlic. The flavor of chives is a nice, mild mix of both. Add chives at the end of cooking time, because much of the flavor will be lost in the heat. Sprinkle fresh flower petals and cut stems on all types of salads, soups and savory entrees. Infuse stems and petals into butter and cream cheeses. The dried stems are used in seasoning blends, adding a touch of garlic, without overpowering the mix. The whole flower heads are used in oil or vinegar and will color the liquid a pale lavender-pink. (For recipes that use chives, see pages 106, 108, 112, 134, 142 and 151.)
OTHER USES: Plant chives around roses and nasturtiums to help deter aphids and other garden pests. Garlic chives attract pollinators like bees and butterflies to the garden.
COMMON NAMES: Cilantro, coriander, Chinese parsley
BOTANICAL NAME: Coriandrum sativum
VARIETIES TO LOOK FOR: ‘Santo’, ‘Calypso’, and ‘Slow Bolt’ are cultivars that produce abundant leaves and do not go to seed as quickly as common cilantro.
PARTS OF THE PLANT USED: Fresh leaves. The seeds of the dried fruit of the plant are harvested and commonly known as coriander.
IN THE GARDEN: Cilantro is an annual that changes dramatically in the garden as the temperature rises. This is a cool weather herb; in the summer heat the plant will produce fewer leaves. The stems will lengthen, get thick and begin producing ferny foliage that quickly “bolts” into flower and seed production. The seeds are quick to germinate and like to be consistently moist. I used to plant cilantro seeds in early spring under my greenhouse benches so they could be warm but also shaded, to help the cilantro produce more leaves before it bolted to flower. If you live in an area where danger of frost is late, you can plant a fall crop. Plant seeds so the timing of leaf harvest is about a month from sowing.
HARVEST NOTES:
• Leaves are harvested fresh when young and tender. The older leaves become bitter, when the plant is starting to bolt.
• Gather and cut the stems in a small bunch, then gently
