Aromatic Herbs
Herbs may be known as used for medicinal purposes and for seasoning in meals, however they are also very nice to use for aroma in the garden or even in a potpourri bowl or jar. The herbs we use for cooking are used because of the oils within the leaves. The oil is what also gives them their scent. But even when they look unappetizing, these aromatic herbs are a joy to sniff.
When we think of these types of herbs, Lavender comes to mind. Native to the Mediterranean region, its tiny purple blossoms are lovely to behold and just as enjoyable to smell. Perfect for perfumed sachets, it also works splendidly scattered around the edges of a garden where it will also lure Black Swallowtail butterflies!
With origins in Asia Minor, sage, a derivative of the mint family, is often planted for its sensational scent. By rubbing it’s leaves between your thumb and index finger, you’ll gain a true appreciation for the herb’s fragrance.
Caraway-Scented Thyme can be a fantastic herb to add to your garden. This sweet bush lures bees and butterflies, and also attracts herbalists with its spicy aroma. It is also a member of the mint family, and blossoms lovely pink flowers in early summer.
Sweet Marjoram is a member of the mint family and this aromatic herb has been very popular for years. Do not confuse it with its close relative, Origanum Vulgare which is Oregano. Sweet Marjoram has a slight spicy odor making it a perfect compliment in perfumed soaps and potpourri bowls.
It is simple to preserve herbs. Fresh sprigs will keep well for about one week when placed in a jar of water (like a bouquet) and refrigerated. They also can be stored in preserving oil for 8 to 12 weeks. Rinse the herbs and allow them to dry for about 60 minutes, then place them in a container and cover with the oil.
Freezing is an option when you wish to store them for longer periods of time. Wash them, then dry them. Then, you should put them in a plastic bag that is safe for freezer storage, or you can chop them into smaller pieces and put them into an ice cube tray. Kept away from air, they should last for at least four months. To keep them fresh for up to a year, however, wash and dry, and then place them in a jar of vinegar.
Herbs must be dried to be used in potpourri. Oils in the herbs are what provide the aromatherapy benefits. So when you hang your herbs in a cool, dry place to dry; do not leave the plants exposed to air for extended periods. This will cause all of the precious oils to evaporate and lose their fragrance.
Though that is ideal for a potpouri jar or satchet bag, in order to extend the life of the herbs other methods are necessary. One way to accomplish this is to use an airtight bag. These bags prohibit oil from escaping the plants and prolong their life.
Many common aromatic herbs respond well to the drying process. Thyme, mint, sage, and marjoram are among those that, when done properly, will remain fragrant for weeks.
