What's in the Garden?
Below is a list of the herbs in the garden and how they were used by the early colonists.
Bed #1
Spearmint- a tea made from the leaves was used to relieve symptoms of indigestion, nausea and vomitting. Leaves were chewed to freshen breath and also put in bath water to treat skin diseases.
Rosemary- used for many medicinal purposes including as a tonic to treat digestion, depression, headaches, and muscle spasms, also used as an expectorant. Externally, it was made into an ointment to treat rheumatism, sores, eczema, bruises and wounds. Rosemary tea was used as an antiseptic wash and to sterilize instruments.
As a spice, it was used with tomatoes, cheese, eggs, potatoes, squash, soups and salad dressing. Before refrigeration, it was rubbed in to meats to prevent spoiling.
Variegated Sage - as a culinary herb, it was used in teas and savory dishes. Medicinally it was used to stimulate digestion and appetite, to regulate hormones such as menstrual irregularities and menopausal symptoms and was thought to enhance memory and cognitive functions.
The burning of sage has been used by Native American cultures to connect with the spiritual realm, or to achieve a healing state.
Sorrel - sorrel has a sour flavor and was used in salads, soups and stews. Medicinally, it was used to treat fevers, skin tumors, wounds and swellings. Sorrel’s drying effect on the body helps to decrease mucous production.
Thyme- was used to make fats taste better and prevent them from spoiling. Thyme ointments were used to treat warts, gout and sciatica. It was also thought to be an effective remedy for headaches, stomach aches and nightmares. Additionally, thyme was used to repel moths where wool and furs were stored.
Dill - used as a seasoning for fish, cucumber dishes, eggs, potatoes and soups. Dill seeds were used to treat stomach ailments, colic, hiccups and bad breath.
Rue - used to keep away moths, it had a reputation as a disinfectant. Also used in curing ailments of the eye and as an antidote to the bite of mad dogs and venemous creatures.
Marjoram - used in beverages, broths, meats, baked goods, stuffing and condiments. Dried leaves and essential oil were used to treat respiratory and gastrointestinal problems. Wreaths were often used in weddings and to decorate tombs as it was a symbol for happiness and healing.
Basil - used as a stewing herb, fragrance and sweetener. Medicinally it was used to treat heart problems, melancholy, respiratory ailments and skin conditions.
Parsley - used as a garnish and flavoring in many dishes, adding flavor and color. The leaves were chewed to freshen breath. Medicinally it was used as a diuretic, to help pass kidney stones, to decrease discomfort with menstruation and childbirth and inflammatory diseases.
Lemon Verbena - used in flavoring baked goods, jellies and preserves and as a refreshing tea. Medicinally used for digestive disorders.
Bed #2
Nasturtium- The leaves, seeds and flowers were used as natural antibiotics to treat internal infections. Teas and tonics were used to treat sore throats and colds. Often planted as a companion plant in gardens because they attract beneficial insects and repel pests.
Sweet Woodruff- used medicinally as an anti-inflammatory poultice for wounds and cuts. It was also placed among linens as a pleasant smelling moth repellant. Culinary uses included flavoring teas and May wine, and as a vanilla substitute in cream-based desserts.
Tansy - Leaves were used to repel flies, ants and fleas and were often hung in colonial kitchens. It was also used to pack meat and other perishables to delay spoilage. Medicinally it was used to treat intestinal worms and other digestive disorders.
From the 17th-19th century, Europeans and Americans wrapped corpses in tansy to prevent rapid decay and eventually had a strong association with death.
Comfrey- leaves and roots both contain substances that relieve pain and inflammation. Extracts were made into ointments, creams and salves. Leaves were used to make poultices for external wounds and for helping broken bones to heal. Comfrey tea was used for internal/digestive ailments.
Bee Balm- colonists drank bee balm tea as a substitute for English tea during the Boston Tea Party boycott. Bee balm tea was also used to treat coughs, colds, fevers, anxiety and pain. A natural antiseptic, liquid from the stem was used directly on minor wounds and made into poultices for larger wounds and skin infections. Native Americans introduced this herb to the early colonists.
Wormwood- medicinally used to treat intestinal disorders, expel worms and parasites and improve digestion. Culinary uses included bittering spices in farmhouse brewing and as a traditional stuffing for goose.
Wormwood clippings were often added to chicken nesting boxes to repel lice, mites and fleas.
Fever few- used to relieve pain, inflammation and fever. It is sometimes referred to as medieval aspirin. It is closely related to chamomile.
St. John’s wort- used to treat kidney and lung ailments, insomnia and depression. It is still used today as an over the counter anti-depressive and to treat menopausal somatic symptoms.
Chamomile - tea was used to treat insomnia, promote calmness and soothe the digestive system. An anti-oxidant, it was used topically to help contract and close wounds. Its anti-inflammatory and anti-bacterial properties were used to reduce inflammation andalm irritated skin.
White Horehound - a tonic was used to treat coughs, colds and congestion. It was also used for digestive problems including loss of appetite and indigestion.
Bed # 3
Lavender Cotton - the parts that grow above ground and root bark were used to treat digestive problems, prementstrual syndrome, intestinal parasites, jaundice and muscle spasms. It was also applied directly to the skin to repel insects.
Anise Hyssop - had many medicinal uses. Its expectorant and cough suppressant properties were used to treat upper respiratory illness, asthma and sore throats. It was used as a poultice to treat burns or made into a salve to treat wounds. A wash was used to relieve the itching from poison ivy.
It can be eaten fresh, used in baking or added to teas and cooking seasonings.
Echinacea- or purple coneflower, contains active substances that boost immune function, relieve pain and reduce inflammation. It was used as a painkiller and for a variety of ailments including toothache, coughs, colds sore throats and snake bite. The entire plant is used, leaf, flower, stem and root.
Borage - traditionally used as a sedative and a diuretic, a treatment for seizures and kidney disease. The edible blue flowers have a sweet taste that are perfect for desserts and garnishes.
Bronze fennel - the licorice-like flavor of the leaves, seeds and bulbs enhance many dishes and can be used in tea for its calming properties. Medicinally was used to treat many ailments including digestive issues, menstrual cramps and inflammation. In the garden it repels harmful insects like aphids and slugs and was used as a dye plant to produce pale yellow and forest green colors.
Calendula - a salve made from the flowers was used to treat a variety of skin conditions including eczema, rashes, especially diaper rash and acne. Calendula also helped with cleansing and decreasing pain of minor cuts, wounds and burns. In cooking, the flowers were used to color salads, soups and stews.
Lavender - lavender oil was thought to have anti-septic and anti-inflammatory properties, and was used to treat burns, bug bites and wounds. It was also used to treat anxiety and insomnia. Its intense fragrance was used to scent baths, beds, clothes, hair and rooms. Dried lavender bunches were placed in wardrobes and chests of drawers to repel insects and protect linens from moths.
Marigold - known for repelling garden pests such as tomatoes hornworms, cabbage worms, squash bugs and whiteflies, they also repel rabbits and deer. The flowers and leaves have anti-inflammatory and anti-microbial effects and were used in the same way as Calendula (in the same family) to treat skin conditions and wounds. The brightly colored flowers were used to dye fabrics.
Bed #4
Chives - medicinally, chives were used to expel parasitic worms. In cooking they were used to add a mild onion -like flavor to dishes. The edible flowers can be used in salads or to make blossom vinegars.
Lemon Balm - considered a calming herb, it was often used in combination with other herbs like chamomile, valerian and hops to promote relaxation. It was used to soothe indigestion and colic and could help heal wounds, insects bites and stings. In cooking, it was used as a flavoring for candies, liqueurs and wine. The leaves can be used fresh or dried and are a common ingredient in herbal teas.
Oregano - used topically to treat skin irritation and infection. The leaves were chewed to treat toothache, indigestion and coughs. In cooking, oregano was a popular flavoring for meats, fish and vegetables.
Red Valerian - credited with sedative qualities, it was used to ease anxiety and insomnia. Young leaves were eaten raw or cooked as a pot herb. The roots were used in soups and stews.
Tarragon - tarragon had/has many medicinal properties including antibacterial, antimicrobial and anti-inflammatory. Essential oil was used to reduce swelling and promote circulation. A digestive tonic was used to get rid of intestinal worms.
In cooking, tarragon has a sweet anise-like flavor that goes well with poultry, eggs, soups, sauces, marinades and rubs.
Yarrow - crushed yarrow was used to treat wounds and burns. Dried leaves were used to make tea to treat colds,headaches and fevers.
Yarrow can stimulate menstruation and excessive menstrual bleeding, and should be avoided during pregnancy.
Summer savory - early settlers used summer savory to treat indigestion and expel intestinal parasites and as an appetite stimulant. In cooking, it has a salty, peppery flavor that can be used in place of marjoram and/or thyme in savory dishes.
Sage - sage tea was used to gargle for mouth wounds, sore throats and bad breath. It was used as a tonic to cleanse the body and has antiperspirant properties. Sage can be planted next to vegetables to deter pests like cabbage moths and carrot flies. In cooking, sage’s sweet and bitter flavor was used for poultry and pork and in stews.
Hops - hops had many uses in a colonial kitchen garden. They were used in beer brewing to balance the sweetness of malted grains and preserve the beer. A wax extracted from the tendrils was used as a reddish-brown dye. Stalks were used for basketry and wicker work. Young shoots were eaten in salads in the spring.
Bed #1
Spearmint- a tea made from the leaves was used to relieve symptoms of indigestion, nausea and vomitting. Leaves were chewed to freshen breath and also put in bath water to treat skin diseases.
Rosemary- used for many medicinal purposes including as a tonic to treat digestion, depression, headaches, and muscle spasms, also used as an expectorant. Externally, it was made into an ointment to treat rheumatism, sores, eczema, bruises and wounds. Rosemary tea was used as an antiseptic wash and to sterilize instruments.
As a spice, it was used with tomatoes, cheese, eggs, potatoes, squash, soups and salad dressing. Before refrigeration, it was rubbed in to meats to prevent spoiling.
Variegated Sage - as a culinary herb, it was used in teas and savory dishes. Medicinally it was used to stimulate digestion and appetite, to regulate hormones such as menstrual irregularities and menopausal symptoms and was thought to enhance memory and cognitive functions.
The burning of sage has been used by Native American cultures to connect with the spiritual realm, or to achieve a healing state.
Sorrel - sorrel has a sour flavor and was used in salads, soups and stews. Medicinally, it was used to treat fevers, skin tumors, wounds and swellings. Sorrel’s drying effect on the body helps to decrease mucous production.
Thyme- was used to make fats taste better and prevent them from spoiling. Thyme ointments were used to treat warts, gout and sciatica. It was also thought to be an effective remedy for headaches, stomach aches and nightmares. Additionally, thyme was used to repel moths where wool and furs were stored.
Dill - used as a seasoning for fish, cucumber dishes, eggs, potatoes and soups. Dill seeds were used to treat stomach ailments, colic, hiccups and bad breath.
Rue - used to keep away moths, it had a reputation as a disinfectant. Also used in curing ailments of the eye and as an antidote to the bite of mad dogs and venemous creatures.
Marjoram - used in beverages, broths, meats, baked goods, stuffing and condiments. Dried leaves and essential oil were used to treat respiratory and gastrointestinal problems. Wreaths were often used in weddings and to decorate tombs as it was a symbol for happiness and healing.
Basil - used as a stewing herb, fragrance and sweetener. Medicinally it was used to treat heart problems, melancholy, respiratory ailments and skin conditions.
Parsley - used as a garnish and flavoring in many dishes, adding flavor and color. The leaves were chewed to freshen breath. Medicinally it was used as a diuretic, to help pass kidney stones, to decrease discomfort with menstruation and childbirth and inflammatory diseases.
Lemon Verbena - used in flavoring baked goods, jellies and preserves and as a refreshing tea. Medicinally used for digestive disorders.
Bed #2
Nasturtium- The leaves, seeds and flowers were used as natural antibiotics to treat internal infections. Teas and tonics were used to treat sore throats and colds. Often planted as a companion plant in gardens because they attract beneficial insects and repel pests.
Sweet Woodruff- used medicinally as an anti-inflammatory poultice for wounds and cuts. It was also placed among linens as a pleasant smelling moth repellant. Culinary uses included flavoring teas and May wine, and as a vanilla substitute in cream-based desserts.
Tansy - Leaves were used to repel flies, ants and fleas and were often hung in colonial kitchens. It was also used to pack meat and other perishables to delay spoilage. Medicinally it was used to treat intestinal worms and other digestive disorders.
From the 17th-19th century, Europeans and Americans wrapped corpses in tansy to prevent rapid decay and eventually had a strong association with death.
Comfrey- leaves and roots both contain substances that relieve pain and inflammation. Extracts were made into ointments, creams and salves. Leaves were used to make poultices for external wounds and for helping broken bones to heal. Comfrey tea was used for internal/digestive ailments.
Bee Balm- colonists drank bee balm tea as a substitute for English tea during the Boston Tea Party boycott. Bee balm tea was also used to treat coughs, colds, fevers, anxiety and pain. A natural antiseptic, liquid from the stem was used directly on minor wounds and made into poultices for larger wounds and skin infections. Native Americans introduced this herb to the early colonists.
Wormwood- medicinally used to treat intestinal disorders, expel worms and parasites and improve digestion. Culinary uses included bittering spices in farmhouse brewing and as a traditional stuffing for goose.
Wormwood clippings were often added to chicken nesting boxes to repel lice, mites and fleas.
Fever few- used to relieve pain, inflammation and fever. It is sometimes referred to as medieval aspirin. It is closely related to chamomile.
St. John’s wort- used to treat kidney and lung ailments, insomnia and depression. It is still used today as an over the counter anti-depressive and to treat menopausal somatic symptoms.
Chamomile - tea was used to treat insomnia, promote calmness and soothe the digestive system. An anti-oxidant, it was used topically to help contract and close wounds. Its anti-inflammatory and anti-bacterial properties were used to reduce inflammation andalm irritated skin.
White Horehound - a tonic was used to treat coughs, colds and congestion. It was also used for digestive problems including loss of appetite and indigestion.
Bed # 3
Lavender Cotton - the parts that grow above ground and root bark were used to treat digestive problems, prementstrual syndrome, intestinal parasites, jaundice and muscle spasms. It was also applied directly to the skin to repel insects.
Anise Hyssop - had many medicinal uses. Its expectorant and cough suppressant properties were used to treat upper respiratory illness, asthma and sore throats. It was used as a poultice to treat burns or made into a salve to treat wounds. A wash was used to relieve the itching from poison ivy.
It can be eaten fresh, used in baking or added to teas and cooking seasonings.
Echinacea- or purple coneflower, contains active substances that boost immune function, relieve pain and reduce inflammation. It was used as a painkiller and for a variety of ailments including toothache, coughs, colds sore throats and snake bite. The entire plant is used, leaf, flower, stem and root.
Borage - traditionally used as a sedative and a diuretic, a treatment for seizures and kidney disease. The edible blue flowers have a sweet taste that are perfect for desserts and garnishes.
Bronze fennel - the licorice-like flavor of the leaves, seeds and bulbs enhance many dishes and can be used in tea for its calming properties. Medicinally was used to treat many ailments including digestive issues, menstrual cramps and inflammation. In the garden it repels harmful insects like aphids and slugs and was used as a dye plant to produce pale yellow and forest green colors.
Calendula - a salve made from the flowers was used to treat a variety of skin conditions including eczema, rashes, especially diaper rash and acne. Calendula also helped with cleansing and decreasing pain of minor cuts, wounds and burns. In cooking, the flowers were used to color salads, soups and stews.
Lavender - lavender oil was thought to have anti-septic and anti-inflammatory properties, and was used to treat burns, bug bites and wounds. It was also used to treat anxiety and insomnia. Its intense fragrance was used to scent baths, beds, clothes, hair and rooms. Dried lavender bunches were placed in wardrobes and chests of drawers to repel insects and protect linens from moths.
Marigold - known for repelling garden pests such as tomatoes hornworms, cabbage worms, squash bugs and whiteflies, they also repel rabbits and deer. The flowers and leaves have anti-inflammatory and anti-microbial effects and were used in the same way as Calendula (in the same family) to treat skin conditions and wounds. The brightly colored flowers were used to dye fabrics.
Bed #4
Chives - medicinally, chives were used to expel parasitic worms. In cooking they were used to add a mild onion -like flavor to dishes. The edible flowers can be used in salads or to make blossom vinegars.
Lemon Balm - considered a calming herb, it was often used in combination with other herbs like chamomile, valerian and hops to promote relaxation. It was used to soothe indigestion and colic and could help heal wounds, insects bites and stings. In cooking, it was used as a flavoring for candies, liqueurs and wine. The leaves can be used fresh or dried and are a common ingredient in herbal teas.
Oregano - used topically to treat skin irritation and infection. The leaves were chewed to treat toothache, indigestion and coughs. In cooking, oregano was a popular flavoring for meats, fish and vegetables.
Red Valerian - credited with sedative qualities, it was used to ease anxiety and insomnia. Young leaves were eaten raw or cooked as a pot herb. The roots were used in soups and stews.
Tarragon - tarragon had/has many medicinal properties including antibacterial, antimicrobial and anti-inflammatory. Essential oil was used to reduce swelling and promote circulation. A digestive tonic was used to get rid of intestinal worms.
In cooking, tarragon has a sweet anise-like flavor that goes well with poultry, eggs, soups, sauces, marinades and rubs.
Yarrow - crushed yarrow was used to treat wounds and burns. Dried leaves were used to make tea to treat colds,headaches and fevers.
Yarrow can stimulate menstruation and excessive menstrual bleeding, and should be avoided during pregnancy.
Summer savory - early settlers used summer savory to treat indigestion and expel intestinal parasites and as an appetite stimulant. In cooking, it has a salty, peppery flavor that can be used in place of marjoram and/or thyme in savory dishes.
Sage - sage tea was used to gargle for mouth wounds, sore throats and bad breath. It was used as a tonic to cleanse the body and has antiperspirant properties. Sage can be planted next to vegetables to deter pests like cabbage moths and carrot flies. In cooking, sage’s sweet and bitter flavor was used for poultry and pork and in stews.
Hops - hops had many uses in a colonial kitchen garden. They were used in beer brewing to balance the sweetness of malted grains and preserve the beer. A wax extracted from the tendrils was used as a reddish-brown dye. Stalks were used for basketry and wicker work. Young shoots were eaten in salads in the spring.