The Holistic Garden, a Garden for the Senses
Walk into any garden, anywhere in the world, and chances are that each of the five senses will be stimulated--especially the olfactory. Smell is our most primitive sense. An aromatic garden can lift the spirit and provide year-round enjoyment. A garden created for its qualities of scent is a constant delight, both for the gardener and garden visitors. What are the best plants to select for such a garden?
The Scent Garden is arranged as an experience for all, but especially the blind, mentally handicapped, and wheelchair-bound. Here you can take in the smells of the plants. The Scent Garden presents 90 different species. The planting does not follow a botanical system, as do many of the other exhibits in the Botanical Garden. Closely related plants often have very similar odors, and are therefore placed a bit separated so as to provide a varied olfactory experience. Plant scents are the end-products of metabolism, and have two main functions: to attract animals for pollination, or to repel animal predators. Many plant odors are quite pleasant, whereas some are rather noxious. The agreeable-smelling plants are those that dominate the Scent Garden .
Definition, Number, and Types of Herbs Available
Early herb gardens were the major source for food seasoning. The need for homegrown herbs, however, declined with the advent of modern stores. Today, many gardeners are rediscovering the joy and pleasure of producing their own herbs.
Definition of Herb
From the botanical viewpoint, an herb is a seed plant that does not produce a woody stem like a tree. But an herb will live long enough to develop flowers and seeds.
Number of herbs available
Some herbs fit into one or more classifications according to use -- culinary, aromatic, ornamental, and medicinal.
Culinary Herbs
Culinary herbs are probably the most useful to herb gardeners, having a wide range of uses in cooking. These herbs, because of their strong flavors, are generally used in small quantities to add flavor. Parsley, produced in the largest amount, is used mostly as a garnish. Next in popularity is sage -- an important flavoring in pork sausage. Other popular culinary herbs include chives, thyme, savory, marjoram, mint, and basil.
Aromatic Herbs
Aromatic herbs have some novel uses and are not as popular to grow. Most have pleasant smelling flowers or foliage. Oils from aromatic herbs can be used to produce perfumes, toilet water, and various scents. For home use, the plant parts are used intact, often to scent linens or clothing. When dried, many aromatic herbs will retain their aroma for a considerable period. Some common aromatic herbs include mint, marjoram, lovage, rosemary, and basil.
Ornamental Herbs
Ornamental herbs have brightly colored flowers and foliage. Many have whitish or light-colored flowers. Valerian has crimson blossoms while borage and chicory are blue-flowered. Such herbs as variegated thyme, mint, lavender, and chives produce variegated foliage.
Medicinal Herbs
Medicinal herbs have long been thought to have curative powers. But while present medical knowledge recognizes some herbs as having healing properties, others are highly overrated. Medicinal herbs should be used carefully. Some herbs are harmless while others can be dangerous if consumed.
Anise (Pimpinella anisum)
Description
Anise is a dainty annual that grows from 1 1⁄2 to 2 feet high. It has finely cut, serrated leaves and very small, whitish flowers in flat clusters. The leaves and seeds have a warm, sweet taste that suggests licorice.
Culture
Anise grows rapidly from seed. Plant after all danger of frost has passed. If planted in rows, thin to 6 to 8 inches apart in rows 2 feet apart.
Harvesting
The green leaves can be cut whenever plants are large enough. Gather seeds about 1 month after flowers bloom.
Use
Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.
Basil (Sweet) (Ocimum basilicum)
Description
Basil is an attractive annual, about 18 inches tall with light-green, fairly broad leaves. The flowers are small, white, and appear in spikes. There are several species of cultivated basil, one having purple leaves.
Culture
Basil grows easily from seed planted after all danger of frost has passed. Pinch stems to promote bushy, compact growth. Avoid lush growth as it may reduce the flavor.
Harvesting
Green leaves can be picked about 6 weeks following planting. It is best to cut leaves for drying just before flowers open.
Use
Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form.
The fragrances created by this popular herb add flavor to your garden, and to your cooking. Green basils provide some handsome leaves; or experiment with the Spicy Globe, glossy Genovese, and burly lemon. Some basils provide some intriguing purple hues - the smoky color of 'Osmin' for example. Basil, as is true with many herb plantings, longs to be touched. Rub the leaves gently, and experience the true range of aromas these herbs are capable of bringing to your garden, and your table.
Bay Laurel Tree
The Bay Laurel (Laurus nobilis, Lauraceae), also known as True Laurel, Sweet Bay, Grecian Laurel, Laurel, or Bay Tree, is an aromatic evergreen tree or large shrub reaching 10–18 m tall, native to the Mediterranean region.
Known as laurel by the Greeks who wore it as a garland round their heads. Also known as Bay laurel and Sweet bay.
Bay Laurel is the Sweet bay laurel tree which has been grown as long as historical records have been kept. It is a small tree which grows to about 15-20 feet tall in mild climates. It grows very slowly, as most trees do, gaining only about 1 foot each year. This is an ideal plant to grow in a large container for the first 5 years of its life and if you live in an area where the winters are mild (above 25 degrees in winter) you can plant them outdoors. Otherwise just leave it in the pot and bring it indoors during the winter. Do not give this plant too much water, it needs very little - especially in the wintertime.
To use the Bay Laurel leaves you can pull individual leaves off the sides of the stem. Cutting off the tip will create branching which will make a fuller shrub type plant. You will not notice the scent of Bay Laurel until you cook the leaves, the flavor is stored in the leaf and not strong until the oils are released in the pot.
For cooking, keep in mind that fresh Bay is stronger than the dried leaves so don't overdo it. Use one leaf in stews, pot roasts, spaghetti sauces, and more.
One of the most versatile herbs, Bay laurel can be grown as a tall evergreen tree with it's glossy foliage or in containers often as standard. Hardy to around -7C. Another great advantage of a container bay laurel is that it can be a houseplant in the winter.
The leaves are used in the French herb mixture 'bouquet garni' and it is often used to flavour stews and meat dishes.
Bergamot (Monarda didyma)
Bergamot, Scarlet Beebalm, Scarlet Monarda, Oswego Tea, or Crimson Beebalm) is an aromatic herb in the family Lamiaceae, native to eastern North America from Maine west to Ohio and south to northern Georgia. Its name is derived from its odor which is considered similar to that of the bergamot orange. The scientific name comes from Nicolas Monardes, who described the first American flora in 1569.
Description
This hardy perennial plant grows to 0.7-1.5 m in height, with the stems square in cross-section. The leaves are opposite on the square stems, 6-15 cm long and 3-8 cm broad, and dark green with reddish leaf veins and a coarsely-toothed margin; they are glaborous or sparsely pubescent above with spreading hairs below. It has ragged, bright red tubular flowers 3-4 cm long, borne on showy heads of about 30 together, with reddish bracts. It grows in dense clusters along stream banks, thickets and ditches, flowering from July to late August.
Cultivation and uses
Bergamot is extensively grown as an ornamental plant both within and outside its native range; it is naturalized further west in the United States and also in parts of Europe and Asia. It grows best in full sun, but tolerates light shade and will thrive in any moist soil that is well-drained. Several cultivars have been selected for different flower color, ranging from white through pink to dark red and purple.
The name Oswego Tea comes from the Oswego Indians who taught the immigrants how to use it for tea after the Boston tea party in 1773. The flowers and leaves are good ingredients for potpourri making.
Note that the bergamot herb is not the source of bergamot oil, used to flavor Earl Grey tea; that comes from the bergamot orange, a Mediterranean citrus fruit.
Borage (Borago officinalis)
Description
Borage is a decorative annual with coarse, hairy leaves and stems and beautiful sky-blue flowers in a star shape. The plant grows about 2 to 3 feet tall.
Culture
Borage is easily grown from seed and will sow itself. This plant does best in dry, sunny places. Although it is difficult to transplant, you can stretch out the harvest by sowing three times at 4-week intervals.
Harvesting
Pick blossoms as they open. Use leaves fresh anytime; they are seldom dried.
Use
Sprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks. Bees are attracted to the borage plant.
Caraway (Carum carvi) or Persian cumin
Description
Caraway is a biennial plant that grows about 30 inches tall. The flowers appear in flat, white clusters and, like the finely cut leaves, resemble those of carrots.
Culture
Caraway can be easily raised from seed. Usually, plants do not bear seed the first year they are planted, but if planted in the fall, they will bear seed the following year. This herb is not easily transplanted. If sown in rows, thin to 8 to 12 inches apart in rows 3 feet apart. Protect roots with mulch in winter.
Harvesting
Seeds can be picked when ripe, about a month after flowering, when they are grayish-brown in color.
Use
Caraway seeds have a warm, aromatic odor and flavor and are popular in cooking. The oil of caraway seeds is an important ingredient in liqueurs. Use in Hungarian-type dishes, coleslaw, cheese spreads, meat stews, and fish casseroles.
Catnip (Nepeta cataria)
Description
Catnip is a hardy perennial plant that grows 3 to 4 feet tall. The heart-shaped leaves are green above and gray below. The plant has purple flowers.
Culture
Catnip is a hardy plant that will grow in sun or shade. It can be grown from seed or propagated by division. When young, the plants are decorative. As they grow older, however, they become scraggly. It's best to plant catnip as a background plant.
Harvesting
Cut and dry the mature leafy tops and leaves.
Use
Catnip leaves are used for tea and seasoning and also are attractive to cats.
Chervil (Anthriscus cerefolium) - cerfeuil
Description
Chervil is an annual plant that grows up to 2 feet tall. It's lacy leaves resemble parsley but are a lighter shade of green. The flat heads have delicate white flowers.
Culture
Chervil can be raised from seed sown in the garden in early spring. Seedlings are difficult to transplant. Thin plants 3 to 4 inches apart. For denser foliage, cut the flower stems before they bloom.
Harvesting
Pick leaves just before the buds break. Cut and dry the green, tender leaves.
Use
Chervil leaves are used much like parsley - in soups, salads, sauces, egg dishes, and cheese soufflés.
Chives (Allium schoenoprasum)
Description
Chives are small, dainty, onion-like plants that grow in clumps reaching about 10 inches in height. They are a hardy perennial with decorative, light purple flowers.
Culture
Chives demand little care other than dividing when they become overcrowded. They are easily propagated by division or from seed and make attractive border plants.
Harvesting
Cut fresh leaves for use as they grow.
Use
Chives are used to impart a delicious, subtle, onion-like flavor to foods.
Dill (Anethum graveolens)
Description
Dill, a popular annual, has bluish-green stems that contrast with finely divided, yellow-green, plume-like leaves and yellowish flowers. Dill grows about 2 to 3 feet high.
Culture
Dill is easily grown from seed sown in the garden in spring after all danger of frost has passed. Sow the seed where you want it to grow as it is difficult to transplant. Stake tall plants.
Harvesting
For best results, pick leaves just as flowers open. Pick seeds when they are flat and brown.
Use
Both the leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet dishes. It can be combined with garlic and pepper to produce a highly flavored Mediterranean or East European pork roast (often cooked over a spit outdoors). The seeds yield a fragrant oil.
Fennel (Florence) (Foeniculum dulce)
Description
Fennel is a perennial (but usually grown as an annual) that grows to about 3 to 4 feet tall. The leaves are finely divided into thread-like segments and are light green.
Culture
Fennel grows easily from seed planted in the garden in spring. Sow in full sun. Space rows 3 feet apart. Thin plants 10 to 12 inches apart and stake when 18 inches tall to protect from wind.
Harvesting
Pick seeds when ripe. The best stems for eating are the tender flower stalks just before they blossom.
Use
Fennel seeds are used as a condiment. The leaves have an anise-like flavor and the stems can be eaten like celery. Seeds can be used in cheese spreads and vegetable dishes.
This herb provides a robust licorice scent to your garden. Fennel is also said to invite valuable insect varieties that will serve your other plantings well.
Horehound (Marrubium vulgare)
Description
Horehound is a somewhat coarse perennial plant that is covered with a whitish down. The leaves are crinkled and tend to turn downward.
Culture
Horehound grows well in light soil and withstands full sun and intense heat. It is a hardy plant but needs protection where winters are very cold. Horehound can be propagated from seed, cuttings, or by division. Because of its weedy growth habits, it is best to place this plant in the background.
Harvesting
Leaves and small stems can be cut in May before plants bloom.
Use
Horehound is the source of the familiar old-fashioned horehound candy
Hyssop (Hyssopus officinalis)
Description
Hyssop is a hardy perennial that grows no more than 2 feet tall. It has woody stems, small pointed leaves, and spikes of small purple flowers. There also are forms with pink or white flowers. If kept clipped, it makes a good border or small hedge.
Culture
Hyssop will grow in rather poor soil and is easily propagated from seed. When it is established, it is a quite hardy plant.
Harvesting
Use the youngest leaves and stems as needed.
Use
Hyssop's pungent leaves are used to flavor liqueurs and sometimes are used as a condiment. Oil obtained from the leaves is used in making perfume
Coriander (Coriandrum sativum)
Description
Coriander is a dainty annual plant that grows about 2 feet tall. It has finely divided leaves that are both strong-smelling and ill-tasting. Small white or purplish-tinged flowers appear in small, flat heads.
Culture
Coriander is easily grown from seed sown in the garden in spring. This plant does well in any good garden soil. Thin plants 7 to 10 inches apart.
Harvesting
Harvest plants when 6 inches high or pick leaves sparingly when plants are 4 to 6 inches tall. Gather seeds as they ripen in mid-summer.
Use
Coriander seeds, round and about one-eighth of an inch in diameter, have a delicious perfumed taste and odor and are used as a condiment in confections.
Ginger (Zingiber officinale)
Also called: Nagara, Shen-jiang, Sunthi, Gan-jiang
Parts used: Root, Rhizome, Volatile Oil
Ginger tea is a classic home remedy for throat issues and colds, a decoction made with a slice of the root with a bit of honey. Ginger is a key element in many traditional medicines; both Chinese and Ayuvedic traditions have been using it for centuries.
It has anti-coagulant, diuretic, and carminative properties, making it a must-have in every home. Keep a ginger root in the fridge to use for culinary and medicinal purposes.
Used topically, a warm ginger poultice is good for aching muscles, as is the essential oil blended with a carrier oil and used in a massage.
WARNING: Ginger is a blood thinner. Do not combine with aspirin or other prescribed blood thinners.
Lavender (Lavandula vera)
Description
Lavender is a many-branched, somewhat woody, perennial plant growing 1 1⁄2 to 3 feet tall. The narrow leaves are about 2 inches long and have a pleasing gray-green color. The small lavender flowers are borne on long-stemmed, slender spikes.
Culture
Lavender grows best in rocky, dry, sunny places with an abundant amount of lime in the soil. It can be propagated by seed or cuttings. If winters are severe, the plant needs protected.
Harvesting
Cut whole flower spikes when the first flowers begin to open, and dry.
Use
Lavender is one of the most famous of all herbs for the fragrance of its dried flowers and the oil distilled from them. It is used most often in sachets and perfumes.
Ever popular Lavender is available in a wide range of varieties, all of which provide a scent experience that lets you know summer has arrived.
Lemon verbena – vervain (verveine citronnelle)
Description:
Lemon verbena is a perennial shrub which can reach a height of 1 m. Lemon verbena has long unifoliolate leaves with a pleasant typical lemon scent. The flowers are small and have a white or purple colour.
Parts used: The leaves and flowers of lemon verbena are used.
Medicinal properties:
Lemon verbena has antipyretic, antispasmodic, sedative and stomachic.
Traditionally, lemon verbena has been used to treat asthma, fever, colds, fever, flatulence, stomach upset and diarrhea. Lemon verbena tea is consumed for its relaxing effects.
Other facts:
Lemon verbena originates form Argentina and Chili.
Lemon verbena is also used to flavour foods (jams, desserts and fruit salads) and alcoholic beverages. Lemon verbena is also used in toilet water and eau de cologne.
Lemon Verbena was brought to Europe in the 17th century and is still very popular in France, where it is used to make tea. Recently, lemon verbena has become more popular in other countries. Unlike many other herbs, dried lemon verbena will retain its lemon scent for a long period.
Plant this highly popular scent, (recently popularized in the Zen Garden line of Tea Tree & Verbena products), and prepare for an olfactory event. Most known for its lemon variety, check with your local nursery for other special options available.
Lovage (Levisticum officinale)
Description
Lovage is a hardy perennial with large, rich green leaves that resemble those of celery. The leaves are stronger tasting, but sweeter than celery.
Culture
Lovage does best in a rich, fairly moist soil and can be propagated from seed planted in late summer.
Harvesting
Use the leaves fresh, or dry them at any time.
Use
The leaves and stems of lovage give a celery flavor to soups and salads. Blanch stem bases before eating.
Marjoram (Sweet) (Marorana hortensis)
Description
Sweet marjoram, usually grown as an annual, is one of the most fragrant and popular of all herbs. Its growth habit is low and spreading, and it reaches a height of about 8 to 12 inches. It has small, oval, gray-green leaves that are velvety to the touch.
Culture
This plant can be easily grown from seed or cuttings. In colder climates, it is best treated as an annual or kept over winter as a pot plant. Its color makes it an attractive border plant.
Harvesting
Sweet marjoram leaves can be used anytime. Cut the leafy stems at flowering and dry for future use.
Use
Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.
Oregano (Wild marjoram) (Origanum vulgare)
Description
Oregano, also called "wild marjoram," is a hardy perennial that has sprawling stems which can grow to 2 feet tall. This plant is much coarser than sweet marjoram and smells more like thyme. It has small pink or white flowers.
Culture
Oregano grows well in poor soil and can be propagated by seed or division. Thin plants 10 to 12 inches apart. Stimulate foliage by cutting back flowers. Replant when plants become woody in 3 to 4 years.
Harvesting
Use fresh leaves as needed. Preserve leaves by drying.
Use
Oregano leaves are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak rubbed with lemon juice. Add to other Italian-type sauces.
Melissa officinalis L. (Lemon Balm)
Parsley (Petroselinum crispum)
Description
Parsley is a hardy biennial that is usually treated as an annual. It is popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell.
Culture
Cut parsley when the leaves are of suitable size. Leaves can be used fresh or dried.
Use
Parsley is one of the most familiar of all herbs and is used for both garnishing and flavoring. It is relatively high in vitamins A and C and iron.
Peppermint (Mentha piperita)
Description
Peppermint is a perennial plant with spreading rootstalks and many upright stems 2 feet or more in height. Its dark green leaves and reddish-tinged stems have a characteristic warm, spicy scent. Tiny purplish flowers appear in thick terminal spikes 1 to 3 inches long.
Culture
Peppermint does best in a rich, moist soil. Propagate by division or cuttings. The plant will grow in sun or shade. It is best to renew beds every 3 to 4 years.
Harvesting
The more frequently the sprigs are cut, the better the growth. Use leaves at any time. Leaves to be dried are best taken just as flowers begin to appear.
Use
The leaves are used in tea and for other flavoring. Oil from the plant is used in products such as chewing gum, confections, toilet water, soap, and liqueur.
Rosemary (Rosmarinus officinalis)
Description
Rosemary is a hardy evergreen shrub in areas where winter temperatures stay above 5oF (-15oC). In the Northeast, however, this perennial should be taken indoors and kept as a pot plant during winter. The narrow leaves have a leather-like feel and a spicy, resinous fragrance.
Culture
Rosemary grows best in well-drained, sunny locations in lime-rich soil. It can be propagated by cuttings or grown from seed. Pinch the tips to direct growth.
Harvesting
Use fresh leaves as needed.
Use
Rosemary is a popular flavoring for meats and dressings or as a garnish on large roasts. Oil from leaves is used in medicine.
Sage (Salvia officinalis)
Description
Sage is a woody, hardy perennial plant with oblong, wooly, gray-green leaves that are lighter underneath and darker on top. Sage grows 2 to 3 feet or more in height and has a tendency to sprawl.
Culture
Start from seed or cuttings. A slow starter, sow seed indoors and transplant. Plant sage where it will receive full sun. Space plants 2 to 2 1⁄2 feet apart. Plants eventually become woody and should be renewed every 3 to 4 years.
Harvesting
Pick the leaves before or at blooming. Cut back the stems after blooming.
Use
This aromatic and slightly bitter herb is noted for its use in stuffings for poultry, rabbit, pork, and baked fish. It also can be used in sausage or meat loaves.
Savory (Winter) (Satureja montana)
Description
Winter savory has dark green, shiny, pointed leaves much stiffer in texture than summer savory. It is a woody perennial plant growing to 2 feet in height with small white or lavender flowers.
Culture
Winter savory does best in a light, sandy soil. Keep dead wood trimmed out. Propagate by cuttings or raise from seed.
Harvesting
Pick young shoots and leaves at any time. The leaves are almost evergreen but not as pungent in winter. It is best dried for winter use.
Use
Winter savory is a condiment often used as a flavoring in liqueurs. Its taste is not as sweet as summer savory.
Tarragon (Artemisia dracunculus)
Description
Tarragon is an herbaceous perennial that grows to about 2 feet tall. It has multibranched growth with narrow, somewhat twisted, green leaves.
Culture
Tarragon will grow in full sun but seems to do better in semishade. It can be propagated from root cuttings or by division. It needs protection in winter in cold climates. Make new plantings every 3 to 4 years.
Harvesting
It is best to use fresh young leaves and stem tips. Flavor is lost when tarragon is dried.
Use
Tarragon leaves have a distinctive flavor similar to anise and are used in salads, marinades, and sauces. Leaves yield flavor to vinegar when steeped.
Thyme (Thymus vulgaris)
Description
Thyme is a low-growing, wiry-stemmed perennial that reaches about 6 to 10 inches in height. The stems are stiff and woody and leaves are small, oval, and gray-green in color. The lilac flowers are borne in small clusters and the leaves are very aromatic.
Culture
This plant grows best in light, well-drained soil. Thin plants 8 to 12 inches apart. It is best to renew the plants every few years. Propagate with cuttings, divisions, or by direct seeding. Thyme is an attractive edging plant or a spreading plant among and over rocks.
Harvesting
Cut leafy tops and flower clusters when first blossoms open and dry.
Use
Thyme is widely used as a seasoning. Oil of thyme is used in medicines and perfumes. It goes well in gumbos, bouillabaisse, clam chowder, poultry stuffings, and slow-cooking beef dishes.
Thyme has been a popular herbal planting for many years. The creeping variety is said to be wonderful for placement between paving stones. Lemon and lime varieties add a special 'touchable scent' experience to your garden.
Valeriana officinalis
Valerian (Valeriana officinalis, Valerianaceae) is a hardy perennial flowering plant, with heads of sweetly scented pink or white flowers. This "sweet" smell is quite overpowering when the flower is placed into a vase. The flowers are in bloom from June to September. Valerian was used as a perfume in the sixteenth century.
Valerian has been used as a medicinal herb since at least the time of ancient Greece and Rome. Hippocrates described its properties, and Galen later prescribed it as a remedy for insomnia.
Woodruff (Sweet) (Asperula odorata)
Description
Sweet woodruff is a low, spreading, perennial plant that forms clumps about 8 inches in height. The slender leaves are borne in starry whorls. The flowers are tiny and white and form in loose clusters. When the plant is crushed, it has a sweet scent similar to freshly mown hay and vanilla.
Culture
Sweet woodruff can be grown as a perennial if winters are not too severe, but it needs winter protection or should be taken indoors in cold climates. It will thrive in semishade and makes an attractive ground cover under taller plants.
Harvesting
Harvest and dry plants in the spring when fragrance is the strongest.
Use
Sweet woodruff is most often used in flavoring German May wine and in other drinks.
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