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Rosemary (Rosmarinus officinale)

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Harvest & Use
Pinch off new sprigs as desire demands. Rosemary has a pungent, piney flavor; it is traditional in meat dishes, especially lamb. The flowers are also edible, and attractive to bees and hummingbirds. Rosemary is common in herbal shampoos and rinses; it is supposedly useful in a salve for rheumatism and skin problems. It is also used medicinally as a tea to promote liver functioning, but some sources report that it is toxic in concentrated dosages. Rosemary was used to mask the flavor of spoiled meat in olden times. This probably isn't clever. Spoiled vegetables can make you vomit; spoiled meat can kill you. When the corporate-military-industrial complex invents time travel and rich people get to visit the Holy Land in the time of Christ, they will face a cuisine of rotten lamb soaked in a marinade of bad wine and overwhelming amounts of pungent herbs like rosemary. Ha! That should bring the price of time travel down in a hurry.
Appearance
An ornamental, woody shrub with a formal, finely textured appearance. Rosemary grows from three to six feet tall and wide, tending to become spindly if left unpruned. The foliage is dark green above, grayish below, with thin blade-like leaves, conifer-like in some varieties. The 1/2" flowers come in varying shades of blue or violet.
Cultivation
Rosemary likes sunny weather and dry, sandy, soil. It resists drought like a real trooper, but needs the humidity typical of coastal areas (which you might deduce with some knowledge of Latin...see Comment below); strong winds might pose a problem for young plants. Reports of average hardiness are inconsistent, ranging from 25¡ F to 15¡ F; choosing the right cultivar is probably critical in zone 8 and below. Wet soil will reduce hardiness. Foliage is sparse when the plant is grown in rich soil. Fertilize with phosporous and potash if necessary, but not nitrogen. Ideal pH is 6.8; tolerates pH from 5 to 8.5. There are some reports that deer spurn rosemary. Propagation: Rosemary's babies can come from seed or 6" cuttings in spring.
Comment
A low-growing race of rosemary, R. o. prostratus, is available, but is not as flavorful as the upright kind. Rosemary is native to southern Europe and Asia Minor. According to legend rosemary stimulates the mind and releases buried memories. The ancient Egyptians (obsessed with memorabilia to say the least) put it in their tombs; the Romans placed sprigs in the hands of the dead. According to Christian legend, the plant acquired its strong scent when Mary spread the infant Jesus's clothes on it to dry: "rosemary" = Mary's rose. Etymologists know better: The name derives from the Latin rosmarinus, marinus meaning "of the sea" and ros meaning "dew," so named because the plant thrives near the Meditteranean.
Cultivars of Repute
Rosemary cultivars have been selected mainly for ornamental rather than culinary qualities.
* Albus: white flowers, grows to 3'.
* Arp: Hardy to 10¡ F according to some, to -15¡ F and evergreen to 10¡ F according to others.
* Collingwood Ingram: profuse, medium blue and violet flowers; graceful form. Body of shrub reaches 2'-3' in height and 5' wide, with stems arching higher.
* Corsican Prostatus: ornamental prostrate variety with dark blue flowers and silvery undertones; less flavorful than average.
* Ken Taylor: similar to 'Collingwood Ingram', shorter, with brighter flowers.
* Tuscan Blue: tall, columnar form; dark blue-violet flowers.
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Bryan [A]
* Kourik [C, R]

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Russian Olive; Oleaster (Elaeagnus angustifolia)

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Harvest & Use
The sweet, mealy fruit dries naturally on tree. Attracts birds and, if unpruned, other wildlife for shelter. The mourning dove and northern mockingbird nest in Elaeagnus species (Ortho: 32-33).
Appearance
Crooked and thorned; if left unpruned it will develop several trunks and eventually become a thicket. The flowers are small, profuse, and creamy; the fruit is usually yellow, occasionally red, with a silver sheen. The silver-green, willow-shaped leaves (one to three inches long) and light bark are attractive against dark backgrounds (e.g. conifers) and shimmer in the wind.
Cultivation
Will grow in almost any soil, including ones poor in nitrogen; pH must be above 6.0. Tolerates drought well. Tolerates close shearing. Conservationists in the Pacific Northwest are increasingly up in arms over the spread of Russian olive, and its threat to native flora.
Comment
The Russian olive is not a true olive. It is allegedly the tree referred to in the Bible (Isaiah 41:19) as an "oil" tree. The terms "oil", "olive" and Elaeagnus all come from the Greek word for olive,ela’a (olives were the only source of oil in ancient Mediterranea). The scarcer trebizond date (E. orientalis) is similar to the Russian olive, but the flowers even more fragrant; it is said that long ago in Persia, the fragrance affected the passions of women so strongly, their husbands had to lock them up. Perhaps the more available species of Elaeagnus could have a similar effect--be the first on your block to find out!
Cultivars of Repute
King Red
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Reich [C, L]
* Simmons [C, L]

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Sage (Salvia officinalis)

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Harvest & Use
Like rosemary, sage is pungent and can overwhelm more delicate flavors. Frozen leaves retain their flavor better than dried ones; best flavor retention is achieved in dark places (spooky!). The flowers are also edible. Sage is often chosen for rock gardens. The tea is alleged to reduce perspiration and milk-flow in lactating women. Extended internal use (i.e., consumption) of sage may be harmful.
Appearance
A gray-green 2' tall groundcover. The leaves are narrow, gray-green, pebbly, 1"-2" long. The flowers are blue (occasionally red or white), appearing in early summer.
Cultivation
Sage likes full sun and, like many herbs, sandy or rocky soil that is neither rich nor very acidic. Acceptable pH ranges from 5 to 8, with an ideal of 6.5. Sage tolerates drought well.
Comment
This sage, most common in cooking, is native to the northern Mediterranean region. The Romans used it as a salve for just about every ailment (hence the genus name "salvia") including lack of female sexual desire; contemporary medicinal usage has found fewer uses. The Latin "salvus" means "sound" or "in good health", which became "sage" via Old French.
Cultivars of Repute
* Albiflora: white flowers.
* Icterina (or Aurea): leaves are light green, gold-edged; a low, spreading plant; sometimes called "Golden Sage."
* Purpurascens ("Purple Sage"): ornamental; purple foliage.
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Bryan [A]

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Saskatoon; Serviceberry; Juneberry (Amelanchier alnifolia)

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Harvest & Use
Deer, elk, and bears are all fond of saskatoons. Native Americans pounded dried buffalo meat together with serviceberries to make pemmican. Plant 6' apart for a hedge. The fruit is high in vitamin C and attracts birds. The robin, eastern phoebe, scarlet tanager, and wood thrush nest in large serviceberries and hedges (Ortho: 32-33). The plant is a larval host for the western tiger swallowtail and Weidemeyer's admiral butterflies.
Appearance
Soft white, 5-petalled blossoms come early in spring. Papery, elliptic, toothed leaves; grey bark & twigs. Orangey fall colors. Fruits resemble blueberries, the largest reaching 5/8" across. Early in life saskatoons tend to be shrubby, but under favorable conditions they often develop into small trees.
Cultivation
Saskatoons are members of the rose family, and susceptible to its blights. Its fruits are actually berry-sized pomes. Propagation is by woody cuttings, root cuttings, suckers, and seed.
Comment
"Serviceberry" is a case of a popular name referring mainly to a genus rather than species. There are several species of serviceberry, at least one native to every state. The etymology of "serviceberry" is a gruesome yet poignant tale. The pioneers who spent a winter on the Great Plains had to wait for the ground to thaw in spring before they could bury those who didn't survive the season. Only one plant bloomed early enough that its flowers could be laid on the graves at the funeral services, and so it was called the "serviceberry." The best fruiting species is A. alnifolia, popularly called "saskatoon"; A. X grandiflora ("apple serviceberry") is an ornamental tree with tasty but non-abundant fruit. The saskatoon is an historical crop of Native Americans of the Pacific Northwest; the Lewis & Clark expedition used it for food. Saskatoons are cultivated commercially in Canada, so the most complete sources for plants are unsurprisingly Canadian, e.g.:
The Saskatoon Farm
RR #1, Dewinton, Alberta, T0L 0X0, Canada
Phone: 403-938-6245 or 1-800-463-2113
Cultivars of Repute
* Moon Lake: grows six to ten feet high, with large fruit. Productivity is inconsistent.
* Pembina: grows ten feet high; fruit is large and sweet.
* Regent: a notably ornamental variety, growing six feet tall with few suckers and fruit that is sweet and seedless but allegedly less rich than that of other cultivars.
* Smokey: grows eight to ten feet with many suckers and many sweet, mild fruits. Susceptible to rust.
* Thiessen: up to 15 feet high; productive, with large, richly flavored fruits.
General References
* Reich (as "Juneberry")
* Simmons (as "Juneberry")

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Savory, Winter (Satureja montana)

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Harvest & Use
Fresh savory is commonly used to flavor seafood and any legume-based dish. It has a vaguely pepper-like flavor which people often compare to thyme. European chefs used savory much the same way pepper is used now, before pepper was introduced to Europe. Savory is reported by some to repel insects, making it of interest to those who practice companion planting. Most sources suggest harvesting before flowering for best flavor. The official Authorites urge you to wait until the second year before harvesting the shoots; as usual when there are official Authorities, there are groups who ignore them and do just fine. The tea is alleged to aid stomach and intestinal problems, such as cramps, nausea, etc. Savory also has a reputation as an aphrodesiac in some quarters. It has recently found its way into herbal skin care products.
Appearance
Winter savory grows about one foot tall and wide. It is bushy and and requires frequent pruning lest it come to resemble the hair of a son-in-law from the 70's. The leaves are slender and bright green. Flowers are 1/2" wide, white or pink, and profuse.
Cultivation
Likes well-drained, poor soil; propagated by any method. Recommended planting time is after last frost; germination is described as erratic and taking up to 20 days. Winter savory shows greater cold tolerance in dry soils than wet.
Comment
Winter savory is native to the Caucasus mountains (some Authorities say southern Europe). It makes its first appearance in English cuisine in the 16th century, particularly in recipes for trout. The genus name allegedly comes from the latin word for satyr, which may explain the ancient rumor that savory is an aphrodesiac.
Cultivars of Repute
A dwarf form, S. m. pygmaea, that grows 3" tall is also available. Summer savory is a less pungent annual.

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Sea Buckthorn; Sea Berry (Hippophae rhamnoides)

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Harvest & Use
Sea buckthorn berries are too acid for fresh eating, for most palates. But, you know how kids are. The fruit is usually used in juice, sweetened or combined with other fruits. It is loaded with vitamins C and A, and not too shabby for E either. The fruit is ripe when it is bright orange, usually in September. Sea buckthorn is often used in soil reclamation and conservation, because it has a large root system, and fixes nitrogen from the air. The oil (mostly in the seeds) is reportedly effective in treating burns and other skin problems, and internally for ulcers. Russians are the largest users of the oil as a therapeutic product. The twigs contain an astringent (tannin), and some extract from them has been used to expel intestinal parasites. Chinese and Russian research indicates the bark and oils may contain tumor-inhibiting compounds. The plant is also used for dyes and carpentry. The foliage will make your pony sleek and fat (I read this on the Internet so it must be true).
Appearance
Sea buckthorn has the form of a small tree, usually reaching nine to twelve feet. But there is a great deal of variety of height among seedlings; generally the plant is shorter in northern lattitudes (i.e. where the growing season is brief). It suckers freely. It has fine, slender grey-green leaves, and small yellow-green flowers, both appearing late in spring. The flower buds of the male plant are smaller than those of the female. The berries turn bright orange when ripe, and hang on throughout the winter.
Cultivation
Sea buckthorn tolerates drought and saline well; it does not tolerate shade. The soil can be poor (since the plant can take some nitrogen from the air); slightly acid pH is preferred. Sea buckthorn does not thrive in soggy clay. The flowers are very frost resistant. They are dioecious and wind pollinated. Fruit is borne on two-year old wood. Dividing the suckers is the easiest form of propagation; layering in autumn also works.
Comment
Wild sea buckthorn is most common around coastal areas, where its tolerance for salinity gives it an advantage over many plants. It ranges from China to Sweden to Turkey. It's naturalized along the east coast of Great Britain, but not native. Sea buckthorn is heavily cultivated in East Germany and the Soviet Union, where it was treasured during the Cold War for its nutrients, especially vitamin C. Its primary use in those countries has been in juice. Sea buckthorn may have been the first juice in space, courtesy of Soviet cosmonauts. China is increasing its research of the plant. In North America, Saskatchewan agriculture is making a place for sea buckthorn (see Web site below). Generally, German cultivars (bred around the Baltic) do best in maritime climates, while Soviet varieties are the hardiest.
Cultivars of Repute
* Leikora: large bush with large, ornamental berries. Like most German varieties, it shrugs off volatile spring weather.
* Novostj Altaja: fewer thorns than average, adapted to long, cold winters, productive. The fruit is less acidic but less nutritional than average.
* Otradnaya: early ripening, vigorous, good for harsh winters.
* Prevoshodnaya: a new Russian variety, reported to be very ornamental. The berries are better than average for eating out-of-hand.
General References
* Simmons
+ One Green World is carving a niche as a specialist in unusual Russian edibles, such as this. They carry many varieties.
+ Here's a useful publication from the Candian government: http://www.agr.gc.ca/pfra/shelterbelt/shbpub62.htm
+ A specialist nursery and club: http://www.hippophae.com/

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Sorrel; English Sorrel; Sour Dock (Rumex acetosa)

Categories
Harvest & Use
The lemony, acid leaves are used as a green, often with eggs. The leaves contain worthwhile amounts of potassium, and vitamins A and C. French sorrel (R. scutatus) is bitterer than English sorrel. The acid in sorrel is oxalic acid, which may be toxic in large concentrations (the Authorities cannot Agree). Oxalates may inhibit absorbtion of calcium and iron. You wouldn't want sorrel as the main ingredient of anything. Herbalists often use sorrel as an appetite stimulant. Cooking sorrel in aluminum pots will blacken the pots. There is also an American Rumex whose roots the Navajo use to make a rich brown dye.
Appearance
An upright plant reaching 2' in height, with long arrow-head shaped leaves, and red flower spikes.
Cultivation
Sorrel propagates readily from roots, and spreads rapidly. It grows well in shade. Once established, it can be mowed.
Comment
The name "sorrel" comes from a general Germanic root meaning sour. It is probably native to northern Europe and Asia. Thomas Jefferson grew sorrel at Monticello. Naturally, Authorities disagree over Origins: Most say Asia but some say Europe.
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Bryan [A]
* Schneider [R]

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Strawberry (Fragaria X Ananassa )

Categories
Harvest & Use
Common strawberries come in two types: those that bear continuously throughout the growing season, and those that bear in June. Both put out runners like spider plants, junebearers moreso. As with many fruits, commercial varieties are bred for firmness (to withstand shipping), and are picked underripe: home grown specimens are much tastier. The fruit gains no flavor after it is picked. It is often cooked in combination with rhubarb, gooseberries, or banana; Bryan recommends making tea from the leaves. Canned strawberries are widely reviled. Strawberries are a low-calorie, high-fiber source of potassium and vitamin C; small amounts of iron, vitamin A, calcium, and ellagitannins (possible anti-cancer agent) are also present. The flowers attract butterflies.
Appearance
A ground plant with small white flowers and red fruits. Deep green leaves spiral around the crown.
Cultivation
The strawberry's various varieties have a range of hardiness from zone 4 to zone 10, and varying resistance to frost in their blooms. No one variety has such a range, so it is important to get a variety suited to your climate. Generally, everbearers are better for northern climates. Strawberries are usually planted in spring, and it is common to pinch off early flowers in the first year to divert energy to the roots. All strawberries are shallow rooted, and lose productivity after a few years (they also become more blight prone). Strawberries are very susceptible to root diseases, such as Black Root-Rot and Red Stele, and to the root weevil. Very fertile soil can support one plant per square foot. Most varieties need 200-300 chill hours.
Comment
This is the common store strawberry, a cross between two American species, the large-fruited F. chiloensis (native to, you guessed it, Chile) and F. virginiana (native to, you guessed it...). Five Chilean strawberry plants were brought to Europe in the 17th century by Monsieur Amede Frezier, an explorer who had been spying on Spanish fortifications for the French. Secret agent Frezier failed to capture any male pollinizers for his Chilean plants, so they were crossed with some American varieties (originally intended to cross with the native wood strawberry). The eventual result was the common supermarket strawberry of today.
Cultivars of Repute [hardiness zones]
Everbearing:
* Ft. Laramie: one of the hardiest varieties; a productive bearer of medium-sized fruit. [4-8].
* Guardian: large berries, moderately disease-resistant plant. [4-8]
* Ogallala: a hardy variety with a tangy wild-berry flavor, popular in the midwest and mountain areas.
* Ozark Beauty: hardy, very productive, popular throughout the east. [4-8]
* Quinalt: huge berries, popular in the west. [7-9]
* Redchief: disease resistant, heavy bearer.
* Red Rich: widely adapted, somewhat tolerant of saline, productive.
* Tristar: The plant is hardy, disease resistant and precocious. The fruit is medium-sized. [4-8]
Junebearing:
* Earliglow: large, early, sweet, multipurpose fruit. The plant is disease resistant, vigorous, and productive. [4-8]
* Fairfax: another old-fashioned variety said to burst with flavor.
* Florida90: good for deep south, very early ripening, fair flavor.
* Sequoia: large, early-ripening prize-winning berries for fresh-eating, popular with home gardeners (the fruit doesn't ship well). May be slightly everbearing in some areas.
* Shuksan: The large fruit is excellent for freezing; plant tolerates wet soil better than most. [6-8]
* Suwannee: now this is one flavorful berry.
General References
[C= cultivation; R = recipes; L = lore; A = all]
* Bryan [A]
* Grigson [R,L]
+ The Kentville Research station in Nova Scotia has developed many strawberry varieties (and lowbush blueberries): http://res2.agr.ca/kentville/

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Next Section

Russian Olive; Oleaster Elaeagnus angustifolia Saskatoon; Serviceberry; Juneberry Amelanchier alnifolia Sea Buckthorn; Sea Berry Hippophae rhamnoides