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

By Barbara F. Smith

To paraphrase Ed Sullivan (for those of us who remember him) . . . ‘and now for something completely different.’ This column has often explored the history of the herbs planted here at BBG and the many unexpected uses so many herbs have. However, today we will look at some lemony herbs and focus on how yummy their culinary uses can be! Thanks go to Elizabeth Leonard, BBG Herb Display Garden Coordinater, who recommended this theme.

Some have called lemon the “ultimate flavor booster, adding brightness and zest to every dish!” It is remarkable how many herbs you probably have in your spice rack or drawer that also have a lemon variety to try. Most are easy to grow and incredibly versatile.  Often, these lemony herbs are used fresh, although many may also be dried for later enjoyment. Some are perennial, others annual. And each can be useful in many delicious ways, ranging from teas to muddling in cocktails, to salads and vegetables, to soups, stews, and desserts, even in finishing salts. (See the several lemon herb varieties pictured above.) Once you start looking for the recipes, you’ll find them everywhere.

In the Thyme genus, you’ll find Lemon Thyme (Thymus citriodorus), including the varieties Golden Lemon Thyme (with golden-edged leaves) and Mystic Lemon Thyme (a new European variety “like green eyes lined with gold eyeliner”), which has a scent and flavor unmistakably lemony. In the Basil group, you’ll find Lemon Basil (Ocimum citriodorum ‘lemon’), intensely fragrant and ideal for tea or potpourri.

Lemon Verbena (Aloysia citriodora), native to Argentina, was introduced to Europe by Spanish or Portuguese explorers for its oils and perfume. It is considered among the best-smelling lemon-scented herbs, combining sweet, floral lemon and lemon oil fragrances. Its intense lemon flavor is said to be greater than actual lemons! Lemon verbena grows well in containers, too. It’s prized for teas, used in lemonade, cordials, and syrups; fresh, it’s added to salads or dressings, and all manner of desserts. Try placing whole leaves on the bottom of well-greased cake tins, then pour the batter in. Dried lemon verbena is often featured in potpourri and sachets. 

Lemon Balm (Melissa officinalis), a perennial herb related to mints, has a mild lemon flavor with hints of honey; it is sweetly scented of lemon, tempered with a citronella aroma. Characterized as “incredibly useful and underused,” lemon balm flowers are high in nectar and are recommended to be planted near a beehive to support the bees. It’s also great to plant near fruit trees to attract pollinators and help increase the fruit harvest. During Elizabethan times, lemon balm in wine, if taken daily, was said to “renew youth, strengthen the brain, relieve languishing nature, and prevent baldness."

Hillary’s Sweet Lemon Mint (Mentha dulcia citreous), a sweet and fruity mint, was developed as a cross between apple mint and lime mint; it has a citrus edge. It makes delicious tea, alone or blended with other favorites.

One last mention goes to Sorrel (Rumex acteosa), a classic herb used in soups and sauces. Although lemon does not appear in its name, its flavor is sour with a lemony zest taste; the plant is hardy to zone 3. This welcome harbinger of spring is good in salads, egg dishes, and in sauces complementing seafood and all types of poultry.

We did not cover every herb that has a lemon aspect to its flavor, but hopefully, we’ve whetted your appetite to add lemony varieties of herbs to your garden and kitchen use. 

A signal of the turning of the seasons is the blooming of Colchicum (pictured above), also known by the common names of Autumn crocus, meadow saffron, or naked ladies (that, because no leaves are visible). While these flowering plants are not herbs, they are a welcome sight at this time of year. You can find these near the Visitors’ Center at BBG. These perennials grow from bulblike corms, blooming in shades from purple to pink, yellow or white. (Take care, as all parts of the plant are highly toxic and should not be ingested.)

WHAT’S HAPPENING IN THE BBG HERB KITCHEN?

As you’ll observe from the posted photographs, the Kitchen Crew was delighted with the bounty of herbs harvested for use. In the cool kitchen, the Peach Rosemary Shrub was pronounced “delicious” by the team. A new seasonal twist resulted in Apple Sage Shrub.  The Opal Basil Finishing Salt, with its dusky rose color, was bottled and taken to the Gift Shop in the Visitors’ Center, along with the Garlic Lemon Parsley Finishing Salt. These flavorful salts would add the perfect finishing touch to your favorite grilled items. 

New batches of Harriet’s Shiso Dressing and Fresh Basil Tomato Dressing were prepared and bottled, and the Basil Garlic Vinaigrette was labeled and delivered to the Gift Shop. These salad dressings are popular items; they often sell out! Of course, with all the talk of lemony herbs, do try the Herb Associates Luscious Lemon Tea blend, featuring dried lemon verbena, lemon balm and lemongrass.

In the warm kitchen, two new varieties of jelly were created: Orange Rosemary Jelly (what a beautiful color!) and Mint Pepper Jelly (this one’s got a kick!). Looking for that perfect hostess gift?  You needn’t look further than the products prepared by the BBG Herb Associates. Do come by and visit our booth at the upcoming Harvest Festival! Proceeds from sales of our products benefit the Garden.

Particular Resources this Week: “The Complete Herb Book” by Maggie Stuckey, Berkley Books (1994); “The Culinary Herbal: Growing and Preserving 97 Flavorful Herbs” by Susan Belsinger and Arthur O. Tucker, Timber Press (2016); “100 Herbs to Grow: A Comprehensive Guide to the Best Culinary and Medicinal Herbs” by Jekka McVicar, Quadrille/Hardie Grant (2024)

The Berkshire Botanical Garden’s Herb Associates began in 1957 and has 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.