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 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.
If long-term storage is a must, consider freezing your herbs. After
cleaning them, seal them into an airtight freezer bag or slice them up
and store them in an unused ice cube tray. These herbs can be pulled
out and used even more than four months later as long as air cannot
reach them. If you need to keep herbs fresh for up to a year, your best
bet is to wash and dry them before placing them in a vinegar-filled jar.
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 pot-pouri 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.
