Popular Aromatic Herbs
July 28, 2008
Herbs typically bring to mind seasonings to make foods taste better or home remedies to heal what ails you. Few people associate herbs with the sensational dried leaves of potpourri or the sweet aromas drifting up their nostrils on a walk through a garden. Oils found in aromatic herbs make them popular in cooking. The same oil that the recipe calls for can fill your house with luscious scents. Even herbs that may never see the kitchen can reward a nearby nose.
Lavender, a Mediterranean native herb, is a beautiful herb with small purple blossoms and has an amazing aroma. It attracts Black Swallowtail butterflies and humans alike. Its fragrance is perfect when used in perfumed sachets.
Sage produces an amazing aroma when the leaves of the plant are rubbed between the thumb and forefinger. The senses will be delighted by its dynamic fragrance. Sage is a member of the mint family and originated in Asia Minor. Fortunately, it can be grown all over the world making it a perfect addition to any herb garden.
Caraway-Scented Thyme is a member of the mint family. It blooms in early summer with beautiful pink blossoms. This small bush attracts butterflies and bees with its bright blossoms and spicy aroma. It makes a wonderful addition to any garden.
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.
Preserving herbs for their aroma is an easy task. One way to preserve for a short term is to put fresh stems in a jar of very cold water and store in your refrigerator. This should preserve the herbs for about a week. A longer way of preserving the herbs is to store them in a jar of oil. This should preserve the herbs for two to three months.
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.
Dried herbs are best for potpourri. Hang them in a cool dark place. Remember though that the oils are what produce the scent. If you leave the herbs exposed to air for too long, the oil will evaporate and remove the scent.
Aromatic herbs can be stored in airtight bags for longer periods of time. The airtight bag keeps the oils in the plant. It is the oils that make the plant fragrant. These herbs are great for potpourri jars or sachet bags.
Of the aromatic herbs, marjoram, thyme, mint and sage all keep their aroma very well when they are dried. When done correctly, they will give off a pleasant scent for weeks.
Comments
