By Barbara F. Smith

This week, we discuss one native herb that’s not well known and one non-native herb that will likely be familiar. Each is a late summer bloomer in the BBG Herb Display Garden providing a welcome pop of color to the herb beds, which have largely gone quiet – with the season of flowering for many herbs having passed.

One of my personal favorites (pictured above) is Canadian burnet (Sanguisorba canadensis), also known as American burnet or white burnet, a herbaceous perennial herb native to North America. Called “stunning” and “a sight to behold,” this member of the Rose family can reach 4-5 feet tall, with branched stems bearing terminal spikes of fuzzy, creamy-white flowers—reminiscent of candles or bottlebrushes—that bloom from summer through autumn. The flowers open from bottom to top of the spike, revealing abundant pollen and nectar that attract bees. Their pinnate leaves (pinnate meaning: like a feather, with a central stalk and leaflets on either side) have narrowly oblong, toothed leaflets. The leaves concentrate around the base of the plant. These robust plants prefer full sun or part shade, rising from a “stout woody rhizome.”

The US Forest Service has listed Canadian burnet as a threatened or endangered species in nine States, although not in Massachusetts. This threatened or endangered designation is likely because Canadian burnet’s native habitat is wet, swampy areas or bogs, which are diminishing in size/area as development increases.

As described in Rodale’s “Illustrated Encyclopedia of Herbs,” Canadian burnet is one of the “most venerable of the forgotten herbs, used medicinally for centuries.” The genus name – Sanguisorba – derives from the Latin words for ‘blood’ and to ‘drink up’, likely because poultices of the leaves and roots were believed to staunch bleeding. Native Americans used the herb in their traditional medicinal ways, as an infusion to treat diarrhea, internal bleeding, and fever, and to ease childbirth. Also, Canadian burnet has been used in various folk remedies for astringent effect.

Today Canadian burnet is used in skin care preparations to improve skin conditions. Its anti-inflammatory properties aid in treating minor cuts and wounds and to reduce swelling and speed healing. It is also used to support urinary health due to its mild diuretic effect. Some believe that parts of this plant can be poisonous, but sensitivity varies with factors, including age, weight and individual immunity.

Consider adding this showy, low maintenance herb to your garden. Canadian burnet is generally pest-free and disease-free, and it is well suited to flower borders or beds, prairie plantings or wildlife gardens. It is an ideal choice for wetland restoration purposes.

Garlic chives (Allium tuberosum) is one of the most familiar culinary herbs for gardeners and cooks alike. Native to China, garlic chives are widely cultivated and naturalized. You may be wondering what the difference is between garlic chives and ‘regular chives’ (Allium schoenoprasum)? Although within the same genus, these plants may be readily distinguished by their leaves, flowers, bloom times and flavor. Garlic chives have flat, strap-shaped leaves with white starry-cluster flowers that bloom in late summer; they have a garlicy flavor when cooked, rich and savory. Regular chives have round, slender, hollow stems, mauve globes of blossoms that bloom in spring, and an oniony flavor.

These short-lived herbaceous perennials are hardy to zone 5, preferring full sun or part shade to thrive. Garlic chives may be harvested as needed, by taking the outside leaves first. It is suggested that the stalks be cut before seeds ripen to avoid zealous self-sowing. They are best used fresh rather than dried. Also best to be added at the end of the cooking process so that their flavor does not become bitter.

Garlic chives blossoms can be featured in fresh bouquets or dried for craft use.

Asian cuisines favor garlic chives for stir fries, noodle dishes and garlic butter. The flowers may be used as garnishes. Consumption of garlic chives has been associated with digestive and circulatory benefits. Modern scientific research indicates that garlic chives have antibacterial properties and modest cardiovascular benefits.

WHAT’S HAPPENING IN THE BBG KITCHENS?

In the cool kitchen, the Herb Associates Kitchen Crew assembled ingredients for Peach Basil Shrub and set the Shrub to blend for a week before bottling. A Mixed Herb Dressing (photo above) was prepared. Chive Lemon Finishing Salt and Basil Lemon Finishing Salt were combined and set to dry for bottling during the next meeting. Ever wonder how to use a finishing salt? These unrefined, all natural flavorings enhance the texture and depth of taste to your foods (think grilled meats, eggs, pastas for example). Remember, finishing salts go “on” your food rather than “in” your food.

A new batch of Bread Dipping Herbs was prepared. This is a go-to tasty way to have a casual appetizer. Add some Bread Dipping Herbs to a small amount of your favorite oil (salt optional) and dip your chunk of baguette or focaccia in for a delicious and easy taste treat.

A batch of Herbes de Provence was created, with garden-sourced herbs of many kinds – lavender buds, savory, thyme, rosemary, marjoram and tarragon. The photo above shows the ingredients before they were pulsed to powder for use in your favorite Provencal-inspired dishes. Another customer favorite, a blended Herb Salt was assembled and bottled. Several harvested herbs were set to dry for use in future products – Thai Basil, Green Shiso, Lemon Verbena, Basil, Chamomile and Mint.

In the warm kitchen, the crew prepared a new batch of Opal Basil Jelly, with its deep red/grape color and a new batch of Mint Jelly, for a somewhat Christmasy-feel on the counter when ready for labeling.

The summer season is flying by, although the Herb Associates will be active until the BBG Harvest Festival in October. Come to the Garden to see what’s blooming now and do stop by the Visitors Center Gift Shop to discover all the Herb Associates products available for purchase. Thank you for your ongoing interest in all things herbal at the Berkshire Botanical Garden.

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.