By Barbara F. Smith

Surely one of the most familiar and popular herbs is Lavender (Lavandula angustifolia), also known as English lavender or common lavender, which is flowering extravagantly in the Herb Display Garden (photo above) to the delight of visitors and bees alike. This summer bloomer is native to the Mediterranean and naturalized in the southern United States, preferring full sun and well-drained soil conditions to thrive. Lavender is useful in almost all ways that herbs are useful, but this article will focus on three main attributes — its fragrance, use medicinally and culinarily. 

In modern times, the virtue of lavender’s scent is probably its most well-known quality. Described as “fresh, light and clean,” common lavender oil is a star in many finer perfumes. As an essential and timeless ingredient, lavender harmonizes with a wide range of fragrance families, from fresh aromatics through floral notes, woody scents and rich orientals. Lavender is a popular ingredient in soaps and body creams. Its fragrance has been long associated with fresh linens.

Lavender’s history as a medicinal herb goes back centuries. As one author put it, “in typical early herbal duality, countless other applications aside, lavender was prized both for its calming and aphrodisiacal effects, having been broadly employed to dispel headaches while, at the same time, being strewn about Cleopatra’s chambers to entice both Julius Ceasar and Mark Anthony” (Jack Straub, 75 Exceptional Herbs for Your Garden). Know that lavender has many medicinal properties or uses — it is antioxidant, anti-inflammatory, anti-microbial, and used in aromatherapy and as an expectorant. According to the book Shaker Medicinal Herbs, the Shakers used lavender to promote health and wellbeing, support respiratory functioning, modulate the nervous system, and reduce bloating. The Farmers’ Almanac recommends the anti-tick strategy of planting lavender along with rosemary, mint and garlic chives around the perimeter of your garden or your yard, as ticks avoid these plants.

Lavender’s culinary purposes are somewhat underappreciated. Its leaves have a peppery taste, and its flower buds are sweeter. Those buds are famously featured as an ingredient in Herbes de Provence. They also may be used in desserts, to flavor sugar and liqueurs; or they may flavor simple syrups, jellies or vinegars.

In current lavender news, during the recent heatwave, lavender plants have largely replaced the usual decorative hydrangeas at the Wimbledon tennis tournament as the hydrangeas were wilting in the heat.

The second herb for discussion is Golden Oregano (Oreganum vulgare), pictured above. This mint family member takes its name from its beautiful foliage that lends a bright focal point to a garden bed and works as a superbly aromatic groundcover. In summer it bears delicate pink and purple flowers. Golden oregano has received the Award of Garden Merit from the Royal Horticultural Society. It is relatively pest free and deer resistant. Best growing results will occur with plenty of sunshine and somewhat dry conditions.

Golden oregano’s essential oils have antibacterial and antifungal properties, with a history of use treating digestive issues, coughs and asthma. Its antiviral property inhibits replication of viruses, and its anti-inflammatory property helps the body respond to stress. Poultices with golden oregano have been used to treat aching muscles or insect bites. 

This species of oregano has more medicinal uses than culinary ones. Different species of oregano have varying levels of fragrance and flavor. If you are interested in the culinary uses for oregano, let your nose be the guide when purchasing your plants. The foliage should smell strong and pungent.

In the Herb Kitchens, the crews were enjoying the recent harvest of lemon thyme and basil. Some of the lemon thyme will be made into the latest finishing salt. Also made this week were batches of Spicy Herb Dressing (see photo) a zingy, tomato-based dressing with plenty of chives, and J. Wilson’s Tarragon French Dressing, both longtime customer favorites. Sage and Pineapple Shrub joined the ranks of the fruity/vinegary syrups that brighten the summertime beverage scene.

In the warm kitchen, a Lavender Simple Syrup was prepared, and a new batch of Foard’s Garlic Scape Jam filled the place with divine aromas. A small amount was put aside so the Herb Associates could have a taste! A treat for the cooks!

As ever, all this productivity means that some Herb Associates were busy labeling and tallying inventory to be delivered to the Visitor Center’s Gift Shop. Do stop by and support the Garden with your purchases.

Until next time, thank you for your 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.