As we enter “the odd uneven time” that is September, leaves are scuttling in the entryway to the Herb Gardens. Mornings are cooler and the sunlight hits at a different angle. Yet there is much to observe and enjoy.
Late-summer may have quieted many of the herb beds, but two very different stars are still putting on a show. Plus, peek into the BBG kitchens for peach basil shrub, finishing salts, Herbes de Provence, jellies and other herbal creations keeping the Herb Associates busy through harvest season.
The Herb Display Garden always offers something of interest to learn. This week’s somewhat unfamiliar herbs are Pennyroyal and Wild Marjoram. Here we find two different plants with the same name, and a single name for multiple plants. Hope you’re still reading after that sentence!
A stroll through the Herb Display Garden yields a view of scores of plants at peak growth and beauty; this week’s topic will focus on two splendid herbs blooming with distinctive flowers. As usual, their histories and uses prove interesting.
This week, two familiar garden favorites reveal some surprising secrets. Discover how cheerful nasturtiums and signet marigolds have brightened gardens, inspired artists, flavored kitchens, and even earned a place in history.
After a week of soaking rains, the Herb Associates still found room to welcome two fascinating native plants to the garden — one a pollinator powerhouse you've probably overlooked, the other the minty favorite hiding behind familiar candies and teas. Plus, peek inside the BBG kitchens, where fresh herb syrups, dressings, shrubs, and a brand-new bread-dipping blend are keeping the season delicious.
One is tough and adaptable. Another is a staple used in herbal teas and liqueurs. Another potentially can be a federal crime to cultivate. And in the kitchens, it's all about jellies and vinaigrettes and drying our abundance for later purposes.
The gardens are soaking up the rain, the kitchens are buzzing with the harvest and a few remarkable native herbs are ready for their moment in the spotlight. Discover the plants that have been part of New England's story long before the first Fourth of July.
A most familiar and popular herb, and for good reason! Plus, a mint family member, award-winning, superbly aromatic groundcover. And what are we doing with the harvest of lemon thyme and basil?
Feverfew is a fragrant, daisy-like perennial prized for its ornamental beauty, traditional medicinal uses and natural insect-repelling properties. This week's Herb Display Garden also features blooming silver tansy and Jewels of Opar, fresh mulch and compost, and seasonal kitchen favorites including garlic scape jam, herb salt, infused vinegars, and new chive butter.
Roses take center stage in this exploration of potpourri, the centuries-old craft of blending dried flowers and herbs into natural, fragrant mixtures. From historic household traditions to hands-on garden recipes, let's look into the art of creating beautiful scents from the garden.
A humble sage plant may flavor your holiday turkey, attract pollinators, soothe a sore throat, and even color fabric, and that's just the beginning. Let's explore the fascinating stories behind sage and Carolina allspice, then tempt your taste buds with mint jelly, rhubarb jam, sweet-and-sour sauce, and refreshing fruit shrubs made from the garden's bounty.
Liz Leonard, Herb Associate coordinator for the BBG Herb Display Garden, is delighted to point out the newest bed containing a variety of herbs used to prepare herbal teas.
The Herb Associates are busy cultivating legendary medicinal plants like goldenseal and comfrey, each with a rich history of healing, beauty, and the occasional cautionary tale. Just steps away, the kitchen is transforming spring harvests into small-batch treats that capture the flavors of the season.
A surprise burst of tropical heat turned the Berkshires into a fragrant herbal wonderland, where pearly-white irises, historic blue-dye woad, and minty wintergreen all stole the spotlight. Meanwhile, the BBG Herb Crew kicked off the season with fresh-picked herb dressings and whimsical jellies, proving that springtime in the garden smells delicious, tastes delightful and comes with a side of Revolutionary War tea trivia.
Spring is in full bloom at Berkshire Botanical Garden, where herb-infused cookies, sparkling “Mai Bowle” and thriving gardens kicked off a season rooted in tradition and fresh beginnings. This year’s herbal journey celebrates the surprising power of plants like the dandelion — once cherished by early Americans and now making a delicious comeback in everything from healing teas to seasonal jelly.
Winter might look quiet, but our Herb Associates remind us that gardening really kicks off in January — with dreaming, planning and plotting where a few good herbs can go. From fragrant beds and edible flowers to lifelong lessons and community roots, here's a cozy nudge to start small, think big and let herbs steal the show all year long.
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