Herbs and children are a great match. Children learn by looking, touching, smelling and tasting. Herbs need to be rubbed, sniffed and tasted to be fully appreciated. Put the two together–weedy, plain looking herbs and bouncy, curious children–and magic happens.

A group of energetic first graders came to visit on a perfect June afternoon. They wiggled and jiggled in place while introductions were being made and refreshments passed. They munched flower shaped cookies and drank fairy punch (mint, lemon balm and woodruff-infused raspberry ginger ale) served from a flower decorated punch bowl.

Then the garden tour began. We went looking for plants the fairies might like and for plants that smelled good. The teachers and I showed the children how to touch leaves and flowers gently and warned them to be very careful not to step on any plants. After all, you wouldn’t want to damage a fairy or elf that happened to be resting under a favorite leaf or in a flower. The children understood.

We visited the cowslips and put our ears to the dangling clusters of golden bells to see if we could hear the fairies singing. We looked for the fairy rubies inside each bell. Next we found clumps of heartsease and wondered at the little faces. The children learned all the different names for viola tricolor and the stories of each name. They even tasted the flowers and leaves. They obediently closed their eyes tight as I handed each child an agastache leaf. With eyes squeezed shut, they rubbed and sniffed. “What does it smell like?” I asked. “Root beer”, they shouted. We did the same thing with peppermint. This time the answers were “Candy!” “Toothpaste!” The tour continued. We touched, sniffed and nibbled our way through the garden for over an hour. We had a wonderful time.

That was 13 years ago. Every so often I see one of those kids, now eighteen years old. They usually say hello and then remind me of that long ago visit when they were little. Did that experience have a profound effect on any of them? I don’t know. What I do know is the kids I occasionally meet still remember the day–the garden, the stories, the fragrances–and that, I think, is a good thing.

THIS SEASON IN THE GARDEN

* Mediterranean Bay (Laurus nobilis), an herbal tree with multiple names, is the 2009 herb of the year.

Depending on where you live, our common kitchen bay leaf is called bay, bay leaf, sweet bay, Greek bay, Mediterranean bay, Turkish bay, Greek laurel, poet’s laurel or Daphne. Whatever it is called, it is still Laurus nobilis, an ancient tree with fragrant leathery green leaves and sweet, creamy flowers that was sacred to the sun god, Apollo. The ancient Greeks named it Daphne, after a beautiful nymph Apollo loved. The classical Romans called it laurel. By the Middle Ages it had become the bay or berry tree.

A native of Asia Minor, bay trees have been valued for their aromatic wood, flavorful leaves and oil-rich berries for at least four thousand years. The leaves, berries and wood were widely used in medicine, religious ceremonies and for their symbolic meanings throughout the ancient and classical world.

A naturally shrubby evergreen, Laurus nobilis can reach a height of 50 to 60 feet in its warm native lands. It is hardy to only zone 8-9 in North America.

An important culinary herb in kitchens around the world, Laurus nobilis is grown commercially in Turkey, Algeria, Morocco, Portugal, Spain, Italy, France and Mexico for it’s leaves and berries. The pressed and distilled oil is a fragrant addition to soaps, shampoos and perfumes.

Even though it is a tree, Mediterranean bay grows well in pots and tubs. A slow grower, start with a healthy, well-grown plant about 12-18 inches tall. Potted bay trees are susceptible to scale, so carefully check the backs of the leaves and the trunk before you purchase a plant. Bays prefer a slightly sweet potting soil.

Outdoors, give your potted bay tree morning sun and afternoon shade. Indoors, bays prefer full sun, good air circulation and cool temperatures, especially at night. Water sparingly in the winter and feed only in the early spring as tender new growth appears. Bays are easy to shape and prune. They can grow as a shrub or be trimmed into a topiary.

However you grow bay, be sure to use all the clippings. The leathery leaves are easy to dry. Just spread them on a tray in a warm, dry place. When the leaves are fully crisp, pack them into air tight plastic bags or glass jars and store them in a dark, moisture-free place until needed. If you have to many dried leaves to use in your own kitchen, share them with friends or crush them to release their fragrance and add to a winter potpourri.

Bay leaves are indispensable in flavoring soups, sauces and stews. Stir one or two leaves into the pan when you add the liquid. The deep, enriching flavor of Apollo’s leaf is released slowly as the dish simmers it’s way to the table.

PLEASE NOTE:

In the eastern United States the name “laurel” refers to two native evergreen shrubs whose leaves resemble those of Mediterranean bay, Mountain Laurel (Kalmia latifolia) and Sheep’s Laurel (Kalmia angustifolia). Both shrubs are highly toxic and should never be used as a substitute for Laurus nobilis, i.e. sweet bay, bay leaf, Greek bay, Mediterranean bay, Turkish bay etc.

California bay (Umbellularia californica) is often available as cut branches or wreaths for winter decorating. Do not use those leaves in cooking either. While not dangerously toxic in small amounts, the leaves cause allergic reactions in many people.

* It’s weeding season. Shakespeare says “Sweet flowers are slow and weeds make haste”. Now is the time to get down on your knees and carefully pluck those baby weeds before they take over. Put all your early spring and summer weeds in the compost pile or lay them between the rows in the vegetable garden. Spring weeds are rich in stored nutrients the soil needs to reclaim in order to support good plant growth. Don’t waste them. They are Mother Nature’s own spring fertilizer and it’s free!

One word of caution: be careful not to weed out any herbs that may have self-sown. Be on the lookout for seedlings of arugula, dill, fennel, borage, parsley, cilantro, sweet cicely, primroses, heartsease, calendula, nigella, chervil, poppies, nicotiana, feverfew, foxglove and alyssum. Some favorite annual flowers may have seeded also, such as cleome, cosmos, larkspur and sunflowers.

*Some herbs that are especially appealing to children are lambs ears, thymes, peppermint, heartsease, hollyhocks, English chamomile, basils, chives, catnip and lavender. Try adding a few to your garden along with a child or two and see what happens!

Questions, comments, suggestions?? You may reach me at 978-475-2540 or Betsy@betsywilliams.com Happy Gardening! Betsy Williams