By Barbara F. Smith

The heat! The rain! The harvest! There is much to discuss in this week’s article.

America has just celebrated the 250th anniversary of the signing of the Declaration of Independence on July 4, 1776. In keeping with the theme of recognizing history, this week’s column will be the first of several that focus on herbs native to North America, particularly to New England, that are growing in the Display Herb Gardens or elsewhere at BBG. 

Native plants are those that share a long evolutionary history in a particular region, providing food and shelter for wildlife. Only plants found in North America before European settlement are native here. As a group, native plants conserve water, protect soil from erosion, create habitat and provide food for many animals — birds, pollinators, and small mammals. Generally, native plants require less maintenance, less or no fertilizer or pesticides or herbicides, compared with non-native plants.

We recognize that many herbs we enjoy are non-natives, and their usefulness to people earns them their space in the garden. For example, in the Herb Display Garden, you will find a wide variety of non-native herbs used in cooking, first introduced by early settlers. Previous generations also introduced and used many non-native herbs in medicinal ways. Still other herbs provide color for dyeing fibers/fabrics and yet more bring beauty through fragrance. These attributes do not depend on the native status of the herbs. However, during the last few decades, we have learned of the importance of native plants in supporting insects, birds and other animals, which roles also indirectly benefit people.

With this background in mind, this week, we focus on three native herbs: Beebalm (two species) and Hops. More native herbs will be discussed in future articles.

Monarda didyma — commonly known as beebalm, Oswego tea or bergamot — is one of eastern North America’s most spectacular native wildflowers, renowned for its brilliant crimson/scarlet color. A mint family perennial in zones 4-9 that blooms in July and August, beebalm is deer and rabbit resistant. Its edible, tubular blossoms have been likened to “unkempt mopheads.” They make a colorful addition to salads, herb butters and summer beverages.

Historically, native Americans residing near Oswego, N.Y., among others, brewed a minty, citrusy tea from the leaves, used to treat colds, indigestion, and mouth and throat infections, giving this herb one of its common names “Oswego Tea.” The plant resins were used to soothe bee stings, hence the name “beebalm.” This herb has antiseptic and antimicrobial properties.

Beebalm attracts bumblebees, leafcutter bees and small sweat bees, swallowtail butterflies, and ruby-throated hummingbirds. Native bees nest in beebalm’s dead, hollow stems. It is the larval host to the hermit sphinx and orange mint moths.

Related to beebalm is Monarda fistulosa, commonly known as Wild Bergamot, Appalachian or Eastern Bergamot. It is within the genus Monarda, but a different species. One of North America’s most distinctive and valuable native plants, this Monarda shares many attributes with its crimson cousin described above. It has the same mophead flower shape, although its color is pale purple or lavender. Wild Bergamot has one of the most extensive ranges of any North American wildflower, and it is adaptable to many growing conditions, although it prefers full sun and moderately moist soil. Its presence is an indication for healthy prairie and grassland ecosystems.

Wild Bergamot supports dozens of bee species, butterflies and other beneficial insects. Ruby-throated hummingbirds enjoy the flowers. Its oil-rich foliage has anti-microbial properties that were used by indigenous people. Like beebalm, wild bergamot’s foliage has been used to make tea.

Native Hops (Humulus lupulus var. lupuloides) are herbaceous, perennial twining vines, growing to 30 feet tall and up to six feet wide, with somewhat rough or prickly stems and heart-shaped, lobed leaves. Native hops thrive in various habitats across North America. They have fragrant male and female flowers on separate plants; the female plants produce cone-shaped structures with aromatic and bitter compounds. Indigenous people used hops for traditional applications, such as aiding sleep, treating fevers or bladder problems. The plant has anti-inflammatory and antioxidant properties. Young shoots of native hops were also a food source eaten as salads, and the stalks were used for weaving baskets. This variety is not to be confused with the hops plant introduced by European settlers, which was introduced and cultivated specifically for brewing. The native forms differ genetically and physically from their European counterparts.

WHAT’S HAPPENING IN THE BBG KITCHENS THIS WEEK?

The rain put a definite damper on outdoor gardening duties, but the indoor kitchen crews were very busy! The harvest of herbs yielded mints galore — apple mint, peppermint, Hilary’s lemon mint and spearmint. Some of the mint leaves will be stripped and dried for tea; some fresh leaves will be prepared in simple syrups or shrubs or vinegar; and some served as the base for traditional Mint Jelly.

In the warm kitchen, the crew prepared Opal Basil Jelly, with its brilliant grapey-red color, is always a customer favorite. Pineapple Sage Simple Syrup was cooked and bottled. You’ll recall that “pineapple sage” is a strikingly beautiful variety with light-green, pineapple scented leaves. 

Simple syrups, which contain named herbs plus sugar and water, are the culinary equivalent of a “magic wand”! You can add them to beverages for additional sweetness, try drizzling them over pancakes, blend them into your smoothies or enhance salad dressings or marinades. 

In the cool kitchen, two shrubs were set to infuse — Opal Basil Strawberry Shrub and Ginger Pineapple Shrub. These delicious combinations of herbs, fruit, apple cider vinegar and sugar are the original drink mixers. Although shrubs were fairly common in colonial times, they are having a resurgence of interest. These mixes were a way to preserve fruit prior to refrigeration to be enjoyed long past the growing season. More recently, these mixes have been rediscovered as refreshing and revitalizing. Add some to your favorite cocktail or mocktail, iced tea or lemonade, seltzer or sparkling water. They are endlessly versatile and extremely tasty.

Basil Tomato Dressing was assembled — ooh, the fragrance was divine! Lemon Thyme Finishing Salt was set to dry, and Salt-Free Bread Dipping Herbs were blended. This latest product allows the customer to add salt to taste along with favorite oil for a quick and easy appetizer.

Previously dried leaves of lemon thyme and winter savory were stripped from their stems for use in future products. Thank goodness for the many hands that make light work in the kitchens.

Do visit the BBG Gift Shop in the Visitor Center and purchase some of the Herb Associates products. All proceeds benefit the Garden. Thank you again for your interest in all things herbal at BBG.

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.