What is Happening in the Herb Garden and Kitchens This Week?

About 30 herb-loving gardeners convened at the Berkshire Botanical Garden this week for a tour and to visit the Herb Gardens and the Herb Associates in particular. The sightseers were members representing the Northeast and Mid-Atlantic Districts of the Herb Society of America (HSA), a national non-profit, volunteer-based organization whose mission is to  “promote environmentally sensitive preservation, cultivation, ‘knowledge, use and delight’ of herbs through education, research and member interactions, and partnerships with the community” [visit www.herbsociety.org for more information]. Past HSA President Amy Schiavone was among those visiting.

Anna Smith and Elizabeth Leonard, both long-time BBG Herb Associates and HSA members, organized the event along with Roxanne Varian, HSA past Northeast District Delegate (see photos, above). Anna welcomed the visitors with a brief history of the BBG, noting its founding in 1934 and the public, terraced herb garden making news in the horticultural world. The BBG Herb Associates were organized in 1957 when Gertrude Burdsall, Emily Rose and Amy Bess-Miller decided to make and sell herb products to benefit the Garden. The Herb Associates  — a/k/a “the Herbies” — were the first defined group of volunteers at the Garden. The inspiration to grow herbs and sell products evolved to the current day, when Herb Associates oversee display and production herb gardens, and an active Kitchen Crew prepares the products. In 2009, award-winning garden writer Page Dickey redesigned the BBG Herb Display Garden, reimagining themed beds, enhancing plant materials, and bringing more color into the design. Herb Display Garden Coordinator Elizabeth Leonard complimented the volunteers who enthusiastically care for the plants, noting that the BBG has a system to log volunteer hours, which is particularly important for the Master Gardener Interns who help.

BBG Director of Horticulture Eric Ruquist led the group on a tour of the 24-acre Garden, with the beautiful summer day and light breeze providing ideal conditions.

Following lunch at tables bedecked with herb nosegays, the Herb Associates Kitchen Crew, under the coordination of Theresa Michney, held a demonstration of typical methods used, and herb products made, followed by a taste-testing (group photo above). Time-honored favorites, as well as newer recipes and ideas, were discussed with the audience.  

• Did you know lovage stems can make ideal “straws” for drinking tomato juice (or Bloody Marys)? (see photo)!  
• Many herbs can serve as the basis for delicious jellies — think dandelions, opal basil, lavender, and rose geranium (see photo).
• Finishing salts are a way to introduce extra texture and visual interest to dishes.
• Shrubs are among the newer products, featuring fruit in season – today’s taste treat was Blueberry and Elderberry Shrub, with an audience member recommending Tart Cherry and Lavender Shrub as a delicious blend.
• Herb-infused Simple Syrups can bring new flavor notes to your iced tea, lemonade, or cocktails.
• A wonderful bean dip can be made with mashed white beans, briefly sauteed garlic slices and crispy sage leaves, with salt and pepper to taste.  
• New ideas for using Shiso/Perilla?  Try pickling the leaves or using them in a Finishing Salt.

By the way, the group agreed that the pronunciation of “herb” can be either way – saying the “h” or not! Whew – that’s always a question.

The day provided a wonderful opportunity to meet and discuss all things herbal with a like-minded audience.  Many thanks to all who contributed to the success of the event.

WHAT’S HAPPENING IN THE BBG KITCHEN?

Behind the scenes of the HSA meeting, and in the best tradition of using the freshest herbs when the garden produces them, the Herb Associates Kitchen Crew busily prepared Opal Basil Jelly, Lavender Jelly, Strawberry Mint Shrub, and Basil Tomato Dressing.  Do stop by the Gift Shop in the BBG Visitor’s Center to purchase some of these treats.

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.