By Barbara F. Smith
 

Gold of amber 

red of ember 

brown of umber 

all September

— "Autumn," by Ursula K. LeGuin

We blinked our eyes and the autumnal equinox came and went, so quickly. The harvest moon of Saturday, Sept. 26, marked the first full moon after the equinox. Harken back to a time when families and farmers might use the extra hours of moonlight to harvest before the first frost. It’s a time for us all — gardeners and non-gardeners alike — to recognize the abundance of nature and feel gratitude for what our work has brought.

With lots of blue sky and sunshine in recent days (beyond the nor’easter), it’s hard to focus on shorter days and frosts to come. However, garden tending remains important, and the Herb Associates in the BBG Display and Production gardens have begun the end-of-growing-season tasks. Soon annual herbs like dill and basil will be removed from the beds and, if not used in the kitchen, composted; tender perennials will be dug up, potted, and transported likely to the solar greenhouse to overwinter. Those will include rosemary, bay laurel, lemon verbena. More mulch will be added to the perennial beds, where herbs such as lavender, tarragon, fennel, thyme and mint abide.

This week, Figwort (Scrophularia spp.*) was transplanted into the medicinal bed of the BBG Herb Display Garden. (By the way, ‘spp.’ stands for multiple unspecified species within a genus, in Latin ‘species pluralis.’) As the Xerces Society noted in in its writeup about this herb, “the odds are pretty good that you’ve never encountered figwort, or if you have, you’ve taken no notice.” Related to mulleins, Figworts grow to three feet tall, with square stems, opposite leaves, and inconspicuous, two-lipped flowers forming clusters. These perennial, non-woody herbs tolerate shade and wet conditions in Zones 4-8, making them good candidates for rain gardens or for siting along stream banks. The plants are not usually browsed by animals. Their flowering period is over, but you’ll get an idea of the plant from the photo above. Beyond the simple appearance, there is much to recommend this herb.

To begin, its name gives a clue. The genus name Scrophularia relates to a form of tuberculosis, for which the herb was used in treatment. Figworts have long been used in traditional medicine for chronic skin complaints, itching, and swollen glands. Its leaves have been used topically to aid healing of burns and wounds, abscesses, sores and sprains. The plant has been studied for its anti-inflammatory and antioxidant activity, although trials with people are few.

There are about 200 species in this genus, mostly native to Europe. However, two species are native to North America: Late Figwort (S. marilandica) in eastern states, and Lance-Leaved Figwort (S. lanceolata) more broadly distributed across North America. Another species naturalized in North America is known as Common Figwort or Woodland Figwort (S. nodosa).

Figworts are among the best nectar species for attracting native butterflies, bees, insects and birds, including the ruby-throated hummingbirds. In the 1880’s, “Simpson’s honey plant” (another name for figworts) was mass-planted in parts of the Midwest, where beekeepers claimed a single acre could produce 400-800 pounds of honey prized for being light, clear and aromatic. While there are diverse opinions today on whether Figworts alone can support a honey business, without question their abundance of nectar attracts pollinators and beneficial predatory wasps. Plant these if you are interested in ecological restoration or native plant gardening.

WHAT’S HAPPENING IN THE BBG HERB KITCHENS?

In the cool kitchen, the Crew were busy utilizing the available harvest, preparing Zippy Oil-Free Herb Dressing, Basil Vinegar and Tarragon Vinegar. A batch of Mixed Herb Finishing Salt was assembled, and the Chive Finishing Saltmade last week was bottled. 

In the warm kitchen, the Crew prepared a batch of Harvest Marmalade and another seasonal favorite – Apple Cider and Sage Jelly. A new batch of Dandelion Jelly was also made, utilizing an infusion of petals frozen at their springtime blooming.

All of these Herb Associates products, and more, are available at the BBG Gift Shop in the Visitor’s Center. Each is made with the freshest ingredients, largely grown at the BBG Production and Display Gardens, and prepared with tender care at the Center House. They make delightful hostess gifts, or you could buy these delicious treats for yourself. Do come to the Berkshire Botanical Garden Harvest Festival on Oct. 10 and 11, from 10 to 5 p.m. and check out our wares at our booth in front of the Center House. Proceeds from our sales benefit the Garden. See you there!

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.