Grey storm light leaks through

heavy clouds and the rain plays

the world like a drum.

— Peter Galen Massey

By Barbara F. Smith

In late July, the Berkshires witnessed a surge of precipitation, with several storm events dropping three inches of rain, even temporarily halting the weather-prepared Herb Associates from their usual tasks of planting, trimming, weeding and generally caring for the Herb Display and Production Gardens.

Nevertheless, new seedlings were planted, and a herb new to the Display Garden was added: figwort (Scrophulariaceae spp.) This genus is native to New England.

The Latin name gives a clue to its early history – it was used to treat scrofula, a form of tuberculosis characterized by swollen lymph glands. The plant’s roots’ shape resembles the infected glands’ shape. Similarly, its common name “figwort” takes its cue from the early use of the plant for treating hemorrhoids, an ailment once known as “figs.” As a poultice, it was used on burns, wounds and abscesses, sores and sprains. Native Americans used figwort poultices to treat sunburn, sunstroke and frostbite, and as an infusion made from its roots aid women recovering after childbirth. Modern herbalists use it for thyroid problems.

This large wildflower/herb may grow to six feet tall, with small flowers. Found at forest edges, meadows and fields, figwort tolerates partial shade and wet conditions. According to one source, “odds are pretty good that you’ve never encountered figwort, or if you have, you’ve taken no notice.” However, the pollinators do – figwort is one of the most prolific nectar producing plants in the world (xerxes.org). It attracts a huge number of native bees, wasps, flies and ruby-throated hummingbirds. Figwort is the host plant for varieties of caterpillars, including those of checkerspot butterflies.

Consider adding figwort to your herb or flower garden, or even in containers. Good companion plants would be chamomile and lavender which can thrive under figwort and reduce soil compaction. This underrated herb’s production of nectar and pollen will increase biodiversity in your garden. Be patient, as it will take 3-5 years to fully mature.

This week, our second herb of interest native to North America is wintergreen (Gaultheria procumbens), also known as eastern teaberry. This low-growing (4-8” tall, 6-12” wide) woody perennial has glossy, leathery leaves and bears flowers in July that form red berries eaten by many wild animals, including turkeys, pheasants, mice, fox and bears. A somewhat showy plant, wintergreen’s preferred habitat is wooded areas and clearings with partial shade and moist soil. Although it has a sweet-spicy mint odor and flavor, wintergreen is not in the mint family. Instead, it belongs to the Ericaceae (heath) family. Wintergreen has been described as having a “unique, powerful aroma, combining a strong medicinal scent with fruity and woody notes.”

Wintergreen was used for medicinal purposes by many groups of indigenous peoples – Algonquin, Penobscot, Sioux, Nez Percé, to name some. Wintergreen has anti-inflammatory and diuretic properties. The leaves were crushed into a poultice used as a remedy for arthritis, sore muscles, wounds and rashes. Internally, a tea of wintergreen relieved fever, sore throats, upset stomachs, ulcers, and gonorrhea symptoms. Some revolutionary-era colonists substituted wintergreen tea for the taxed, imported teas.

In the culinary arena, nibble on wintergreen leaves for a natural chewing gum, or make yourself some minty-flavored ice cream. You likely have enjoyed Lifesavers, Tic Tacs, and root beer, or used mouthwash flavored with wintergreen. The flavor may also be found in a variety of confections. Cosmetically, wintergreen is used in lotions or bath powders. As a potted plant, wintergreen makes a popular year-end holiday gift.

WHAT’S HAPPENING IN THE BBG KITCHENS?

In the warm kitchen, the Herb Associates Kitchen Crew made a batch of Thai Basil Simple Syrup. You’ll recall Thai basil is known for its bold, anise-like flavor and zing. If you’ve never tasted Thai basil, you’re in for a treat. Simple syrups may be added to lemonade or iced tea, cocktails or mocktails for a bit of sweetness.

In the cool kitchen, the crew bottled and labeled the Thyme Lemon Finishing Salt assembled last week. Wonderfully fragrant Basil Tomato Dressing was prepared, always a crowd pleaser (see photo above). Harriet’s Shiso Dressing, with a bouquet of herbs shown above, was made. You’ll recall that shiso is a member of the mint family, prized (particularly in Japanese cuisine) for its bright, complex aroma, which carries a hint of mint, basil, anise and lemon. Green shiso leaves are eaten raw or lightly cooked. Red shiso is more bitter, often used to flavor pickles and drinks rather than eaten raw. 

Also prepared was a Thyme Raspberry Shrub, joining the growing family of shrub products made by the Herb Associates. Add to your favorite cocktail, lemonade, sparkling water or tea for a tasty, distinctive flavor.

A new product – Bread Dipping Herbs – was prepared. This savory blend of rosemary, oregano, garlic basil, parsley and salt may be added to your oil of choice. Just add chunks of crusty bread and dip to your heart’s content. A quick, delicious appetizer is ready in minutes!

Thank you for your interest in all things herbal happening at the Berkshire Botanical Gardens. You can find Herb Associates’ products in the Visitor Center’s Gift shop; your purchases help to support the 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.