By Barbara F. Smith

August rain: the best

of the summer gone, and

new fall not yet born.

The odd uneven time.

— Sylvia Plath

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.

The first herb of note for today’s column is Garden Sage (Salvia officinalis). Although past its blooming stage in the BBG Herb Display Garden, Garden Sage has such beautiful foliage that it requires recognition. This hardy, perennial subshrub is native to the northern Mediterranean coast. The cultivar “Berggarten” (mountain garden), with its origin in Germany, is characterized as the “best agronomic plant of available cultivars with very large leaves, few flowers and an oil that matches imported sage” (see photo). It flowers in June, with 12-30” tall whorls of pink, purple, blue or white blossoms, depending on the variety. Hardy to Zone 4, Garden Sage prefers full sun and well-drained soil to thrive.

Some herbs are tremendously useful, and Garden Sage is one of those. As a popular culinary herb, it is widely used in flavoring such items as sausage and stuffing, specialty liqueurs and bitters. Its lemony camphor-like “pleasantly bitter” flavor works fresh in salads or cooked in eggs, breads, pasta dishes, meats and vegetables. 

The officinalis as its species name indicates medicinal uses. For example, the oils of Garden Sage have antiseptic, astringent, and irritant properties, useful in treating sore throats, mouth irritations and lowering blood sugar in diabetics. American Indians are said to have combined garden sage with bear grease in a salve to cure skin irritations, or used as an infusion in baths, or even as a “leafy disposable toothbrush.”

The aromatic oils of Garden Sage have been used in perfumes and soaps. They also have been used as an ingredient in certain insect repellants (to avoid flies and cabbage moths). Its fragrant flowers attract bees, resulting in “splendidly aromatic honey.” In cosmetics, a Garden Sage infusion has been used to color silver hair, or in lotions to simulate the skin, or as an after-shave astringent. Dried sage leaves are often used in herbal wreaths.

Garden Sage may be used in dyeing fabrics/textiles. When mordanted with alum, Garden Sage yields a yellow/buff color to wool; with chrome, a yellow color, and with iron as a mordant, a green/gray color.

Garden Sage is often a companion planting with cabbages, carrots, strawberries, tomatoes or marjoram, but not with onions.

The second herb for discussion, commonly called Jasmine Tobacco or Sweet Tobacco, (Nicotiana alata) is native to Brazil and Argentina. The genus name honors Jean Nicot (1530-1600), a French ambassador to Lisbon who introduced tobacco to France. The species name ‘alata’ translates to ‘winged.’

Currently blooming in the Herb Display Gardens insect repellant bed, Jasmine Tobacco is sometimes called Nicotiana (said “nih-koh-shee-ah-nah”), which is the name of its genus – also known as tobacco. In our climate, this herb is treated as an annual that grows readily from seed and self-sows given the right conditions. The species plants are rarely available except grown from seed, having been replaced widely in commercial nurseries by compact cultivars. The species’ flowers are tubular, with five petals creating a star shape at the front. The flowers may be white, yellow, pink, green or maroon, and make a popular addition to bouquets. Jasmine Tobacco plants reach three feet tall, with large green leaves that are spoon shaped. This plant is not used for smoking.

Popular for its distinctly rich, floral fragrance, Jasmine Tobacco’s scent may be used in aromatherapy for relaxation or support well-being. It has antioxidant properties beneficial for overall health and wellness. In traditional medicine, Jasmine Tobacco was used as a mild sedative, helpful in managing stress and hormonal fluctuations. All parts of the plant contain nicotine, which may be extracted and used as an insecticide. However, that use has declined, given considerations of its toxicity to humans and beneficial insects and the availability of effective alternatives.

WHAT’S HAPPENING IN THE BBG HERB KITCHENS?

In the warm kitchen, the Crew prepared batches of Rosemary Orange Jelly and Grape Rosemary Jelly, beautiful to look at and delicious to taste! Do you ever just eat spoonsful from a jar and skip the toast or cracker? That would work with these two varieties!

In the cool kitchen, fresh batches of Sweet and Sour Stir Fry Sauce, Harriet’s Shiso Dressing, and J. Wilson’s Tarragon French Dressing were prepared. Occasionally, Herb Associates’ products bear the name of a member who inspired or developed the product. The Shiso Dressing nods to Harriet’s fondness for Asian cuisine. Jean (the Bean) Wilson was one of the original members of the Herb Associates, inspiring generations of herb volunteers. A batch of Salt-Free Herb Seasoning, an all-round go-to combination useful to perk up scrambled eggs, salads and to sprinkle on meat or poultry was also prepared.

The labeling team was very busy, affixing product labels and ingredients to Chive Finishing Salts, Sage Lemon Finishing Salts, Fennel Finishing Salt, Bread Dipping Herbs, Peach Basil Lemon Thyme Shrub, Rose Petal Jelly and Jalapeno Jelly. You can find these Herb Associates’ products and many more at the Visitor’s Center Gift Shop.

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.