What is Happening in the Herb Garden and Kitchens This Week?

By Barbara F. Smith

BBG Herb Display Garden Coordinator Elizabeth Leonard recommended the two herbs of interest this week:  Plantain and Mexican Oregano (photos above).

What, you may be thinking, can plantain possibly be good for?  You may be surprised! Plantago major, more particularly, broadleaf plantain, is an herbaceous, flowering, perennial species that grows in lawns and waysides because it thrives in compacted or disturbed soils and can survive repeated tramplings. Its roots work to break up hardpan soil and help stop erosion. As British herbalist Mrs. Grieve put it, plantain “is a great disfigurement to lawns.” Plantain is rarely grown in gardens “because of its reputation as an insistent and pernicious weed.”

The name plantain evolved from the Latin word planta, meaning the sole or tread of a foot. Plantain is native to Europe and Asia and is hardy to zone 3. There are more than 200 species of plantains.

All its leaves originate from a basal rosette; they are thick and broadly oval, with longitudinal veins. Its stalks bear long, dense, cylinder-shaped flowering spikes and seeds. Reportedly, Native Americans referred to the plant as “white man’s foot” both for the shape of its leaves and because the plant followed white settlers wherever they went. This highly adaptable plant spreads widely.  

Plantago major, the broadleaf species, has been widely used medicinally since ancient times. The earliest account noted was written by Greek botanist Pedanius Dioscorides, who prepared an encyclopedia on herbal medicine in the first century – “De Materia Medica” – which served as a resource for physicians and herbalists for centuries. Through the centuries, plantain has been used to treat such varied complaints as insect bites and stings, sore feet, ailments of the eyes, tongue, and mouth. A decoction of plantain was considered good in treating kidney disorders, and powdered root was used to ease complaints of the bowels. As one writer noted, “There is almost no disease that has not been treated with one plantain or another over the years” (for example, plague, fevers, headaches, and gout, to name a few). Modern herbalists still hold plantains in high regard for the treatment of infections or feverish, respiratory complaints. Its anti-malarial and anti-Giardia effects have also been proven.

Cosmetically, an infusion of plantain leaves has been used as a skin lotion, having stimulating and cleansing properties. For dyeing purposes, the whole plant may be used to yield a dull gold or camel color, depending on the mordant (alum or chrome).

Ornamentally, there are some varieties of interest – P. major “Rosularis” (with roselike flower heads instead of spikes) not widely available, but useful in cottage gardens; and the variegated P. lanceolata “Marginata,” often used in rock gardens. These plantain varieties attract beneficial insects and are a good addition to pollinator gardens. They are heat and humidity-tolerant and deer-resistant.

Plantain leaves are highly nutritious, if somewhat bitter and acrid to the taste. They contain calcium, vitamins A, C, and K. Young leaves may be eaten raw, for example, in a salad or steamed like spinach.  Older leaves may be boiled, although they may prove chewy and hard to digest. Birds relish plantain seeds. As an aside, the herb plantain is not related to the fruit plantain, which is a starchy type of banana usually eaten as a vegetable.

In the literary world, both Chaucer and Shakespeare mentioned plantains in their writings (in the Prologue to the Canterbury Tales and in Romeo and Juliet, respectively).

With all this information, we can certainly look at plantain with fresh eyes!

Turning to Oregano, we learn that the category is usually divided into four groups:  Turkish, Spanish, Greek, and Mexican. Our discussion focuses on Mexican oregano (Lippia graveolens), which is a member of the verbena family, different from “true oregano,” the oregano used in Mediterranean cuisine, which is a member of the mint family. While the species are unrelated, they share a few flavor and aroma compounds called terpenes that make them taste and smell similar. Mexican oregano has a brighter taste with floral and citrus notes and a hint of anise. It is native to Mexico and South America.  True oregano has a slightly sweet taste with bitter and peppery notes; it is native to southwestern Europe and Asia.

If you have a recipe that calls for Mexican oregano, you may substitute marjoram, which has a flavor closer in taste than true oregano has. Mexican oregano is easy to find in most grocery stores or online.  Most of its economic value derives from culinary use and as an additive to food products.  

However, there has been considerable scientific research regarding certain compounds of Mexican oregano that have “bioactive potential on the human body and against relevant microorganisms or have antifungal and inflammatory properties.” This research has also shown antiviral potential against human respiratory syncytial virus (hRSV) and against the HIV-1 virus. Other properties are larvicidal, which would have an agronomic purpose as green pesticides. Further, certain compounds found in Mexican oregano can serve as “possible inhibitors” of the COVID-19 proteins.  

WHAT’S HAPPENING IN THE BBG KITCHENS?

The Herb Production Garden team harvested the last lavender blossoms, a large, fragrant basketful. The Kitchen Crew laid the fresh lavender, catnip and rose geranium leaves to dry (several photos above). In the days to come, the lavender will be incorporated in two different sachets, and the catnip will be included in the filling for the knitted mice that Herb Associates create. The dried rose geranium leaves will likely be included in some teas to be prepared.

In the “cool kitchen,” other Herb Associates assembled Lavender Sugar with dried blossoms (ready for your chosen shortbread cookie recipe), and Strawberry-Opal Basil Shrub, a tasty favorite, was prepared, capturing summer in a bottle. Add this to your cocktail (or mocktail) of choice. Raspberry Herb Vinaigrette was made – such a lovely color!  

At the stove, Foard’s Garlic Scape Jam sent clouds of fragrance throughout the kitchen, attracting passersby to exclaim at the delicious aroma!  Its piquant flavor with some goat cheese and a tasty cracker would be a great snack.

On your next visit to BBG, do stop by the Visitors’ Center Gift Shop to purchase one or more of the Herb Associates’ products, proceeds from which benefit the Garden.

Particular Resources for the article this week:  Essential Herbal Wisdom by Nancy Arrowsmith, Llewellyn Publications (2009); National Institute of Health/National Library of Medicine/National Center for Biotechnology Information (articles regarding Plantain and regarding Mexican Oregano); North Carolina Extension “Gardener Plant Toolbox” (regarding Plantain); “What is Mexican Oregano and Is It Really Different from the Other Stuff” Bon Appetit article by Jarrett Melendez, August 11, 2021.

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 with 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.