Aromatic Herbs

Not only are herbs used for seasoning in food items, they are also used for medicinal purposes. They are also great for providing wonderful smells in your garden or home and for aromatherapy. The oils contained in the leaves of many of the aromatic herbs used for cooking are what makes them so useful. The oil is also what gives the herbs a pleasurable scent. Even if you wouldn’t eat an herb, they make a delight for the senses.

Lavender is familiar to almost everyone. It has a great scent and dries nicely, making it perfect for sachets. With its delicate plum-colored flowers, this aromatic herb (with origins in the Mediterranean) attracts Black Swallowtail butterflies and makes a great addition to any garden — as a border or planted throughout.

Sage, another aromatic member of the mint family, has been enjoyed for many years. It originally grew in Asia Minor, but can now be found growing in every corner of the world. It is an olfactory delight for anyone who rubs its leaves between their fingers.

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.

Another one of the aromatic herbs that belongs to the mint family and has been around for hundreds of years is Sweet Marjoram. Often used in perfumed soaps, Sweet Marjoram has a spicy aroma and is great when used as part of the potpourri after being milled. Don’t mix it up with its cousin Origanum Vulgare, also known as Oregano, that is found in the wild.

It is simple to preserve herbs. Fresh sprigs will keep well for about one week when placed in a jar of water (like a bouquet) and refrigerated. They also can be stored in preserving oil for 8 to 12 weeks. Rinse the herbs and allow them to dry for about 60 minutes, then place them in a container and cover with the oil.

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.

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.

If you want to preserve your hand-made herbal potpourris and sachet bags longer, you will need to use tried and true preservation methods. To keep the essential oils inside an herb plant, store it in an airtight bag.

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.