[Read with this cautionary note: I am not an expert. I'm slowly stumbling forward learning and putting new things in practice. The following information provided is a summary of research done, much of it accomplished by scanning through the web and gleaning the most commonly presented and reasonable information. Please consider these as my personal notes about each plant. If you have health problems, consult a professional. I'm just here to take up a corner of 'net.]
Bee Balm
What? There are two varieties carrying around this common name, Monarda Didyma and Monarda Fistulosa. M. Fistulosa (also known as Wild Bergamont, Oswego tea, and Horsemint) has lavender flowers. It grows wild in the NE and is less fragrant than M. Didyma. M. Didyma has scarlet flowers.
Useful? Both plants are great pollinator attractors. The entire plant from ground up is edible, and used externally as an antiseptic (compress) and aromatherapy to soothe cold symtpoms. Like the cousins in the mint family, it can be used internally for digestion and as a calming therapy. I found some reference to it being used as a seasoning, especially for poultry.
Warnings? Avoid if you have had thyroid problems.
How? Flowers and leaves can be used fresh or dried.
My plan: I'm going to wait until the plant flowers to get a read on which variety I'm growing. I'll probably end up drying the leaves to use in a 'calming' tea blend over winter.
Anise Hyssop
What? A member of the mint family. Not the pink and white Hyssop Oficianilis of England herbal lore, the flowers are an indigo/purple color. Many references list is as a N. American wild flower. It can get 2 to 4 feet tall.
Useful? The bees love it. I need to move it out of my herb collection area and over near my flowering fruits and veggies to help attract the pollinators. The flowers are quite beautiful and retain their color when dried. Like the rest of the mint family, it can be used in tea. Little medicinal information documented, but it is a mint so it goes with digestion aids. The flavor is of licorice and dried or fresh leaves can be used to flavor teas, puddings, cakes, etc. The Kids call this one the "candy plant" and like to pick a leaf for munching on when we walk by the pot.
Warnings? This is not a substitute for hyssop. Pink and white flowers = hyssop, purple = anise hyssop. Just so we all know what we're looking at.
How?Flowers and leaves can be used fresh or dried.
My plan: I'm going to try to take advantage of the bee power of this plant and move it next to my flowering fruits. The Kids can continue to munch on the leaves. When winter frosts are imminent, I'll pick the leaves and dry them for tea and seasoning baked goods.
Lemon Balm
What? More mint. The leaves smell much like lemon drops - lemon with a sweet overtone. Like all mint, under the right conditions it will take over the world. I highly recommend using containers to limit it's expansion.
Useful? The bees love this one, too. Edible from the ground up. Often brewed in tea for calming properties. Can be applied topically (in a cream) for cold sores. It has antiviral properties and can be taken as a tea, essence, capsule, etc.
Warnings? May interact with thyroid medications. Not for pregnant or nursing women.
How? If you're already making your own soap, oils, or beauty creams this is a great additive. For tea, leaves steeped fresh or dried.
My plan: I'm going to dry what I can when winter hits and keep it separate as I figure out the right balance of herbs for our bedtime cup of tea. In the meantime, I'll continue to add fresh leaves to my sun tea pot for a sweet, slightly lemony flavor.
Rosemary
What? A small evergreen shrub. Not generally hardy in our zone but can successfully be wintered over with care. Famously listed in that song. Anecdotal evidence for improving memory.
Useful? A little rosemary goes a long way, and fresh is far superior to dried. Well worth a corner of the herb collection.
Warnings? I didn't find any. Except: be cautious when using. A little is great, and you can always add more if it wasn't quite enough. Taking it out is so much harder.
How? Fresh from the plant, chopped fine. Added at different stages of cooking depending on the recipe.
My plan: Use it more. It is amazing with chicken. Also makes a fantastic side item when combined with honey, drizzled on some peaches, and grilled.
Bay Laurel
What? It's a tree. Or, it will grow up to 60ft in the right temperate conditions. In this zone, it will be more like a small bush. Dark green, waxy leaves. This is the same bay leaf you can find dried in the herb pantry. Very slow growing.
Useful? The jury is out. Mostly, it's used an a culinary herb to lend a certain flavor and fragrance to soups, stews, and tomato sauces. It's got some historical references, but since I don't make a practice of weaving leave filled stems into crowns, I probably won't be using it that way. However, critics do say that fresh bay leaves are incomparable to dried.
Warnings? Not hardy in this zone. Will need to be cared for meticulously if outdoors or brought indoors for the cold season.
How? Fresh leaves right off the plant, or whole branches if you weave.
My plan: See how it goes. My plant is a tiny little thing and I've got a stack of dried leaves in the pantry right now. I'm hoping it will overwinter.
Pennyroyal
What? Yet another mint. Very different in flavor and odor, however. Small leaves, moist growing conditions, not as hardy as other mints.
Useful? Historically used for everything from digestion aid to headache remedy. Sits with the mint family in the general modern herbal world. Also was used in culinary applications, but it's quite pungent and would need lots of experimentation. If you're a Nirvana fan, it's just plain cool to be growing it.
Warnings? None that I found, but I'd stick with the recommendations to avoid if pregnant, nursing, or suffering thyroid issues (the warning set for the mint family).
How? Fresh or dried leaves.
My plan: Try to grow it. Two starter plants have failed so far this year. But The Husband really wants enough to brew some tea, being completely taken in by the flavor.
Basil
The Lowdown: Herb. Green. Goes great with tomatoes. The basis for pesto. Necessary in pizza sauce. Shall I go on? Can also be used in soaps, creams and essences if it's a scent you find favorable. Will not winter in our zone. Harvest throughout summer for great fresh taste. As frost threatens, pull all the leaves and dry them for flavor applications over winter. The more I cook fresh summer produce from my garden, the more I want to use fresh basil.
Oregano
The Lowdown: Solid culinary herb. Creeping plant. In spite of my best efforts to ignore it, my oregano has chugged on for years now, slowly trying to take over the whole bed. In the late spring, I cut it back to a more manageable degree. I prefer this item dried because trying to pick and chop all those tiny leaves drives me to distraction. I also think the flavor is better developed dried. Just pick, wash, and set aside to dry someplace warm (and preferably bright). Hang if necessary. Once it's crunchy and dry, hold above a big bowl or cookie sheet and rub it between your hands. Go gently and the leaves will crumble, making it easier to pick out the stems. I don't generally let this herb go to flower, but I admit to willful ignorance in Fall.
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