Beyond the Herbal Basics
by Rosemary Divock

ARTICLE FIRST APPEARED: 1998 Summer

As the gardener's awareness of the broad classification of herbs grows, there is an interest to add new plants to one's garden. Beyond the basic herbs used in cooking, for medicinal purposes, and for onamental viewing, new varieties add beauty and excitement to the gardening year.

While African Blue Basil [Ocimum kilimandscharicul x O. basilicum purpurescens] has been around since 1982, it really became a new type to get to know and grow in 1997 (why?). This interesting basil is a tender perennial, which means it will continue to grow indoors in a pot but cannot survive a Midwest winter outside. African Blue Basil actually tries to set seed, but it cannot because it is a sterile hybrid. It flowers profusely and in order to keep it looking tidy and lush you must continually deadhead its flowers.

It's worth every snip of your pruning shears because the African Blue Basil is a show-stopping focal point in your garden with its purple flowers and green and purple leaves. It is a cross between Opal Basil and African Camphor Basil, native to East Africa. The camphoric quality is somewhat too overwhelming to be used in cooking, but its fragrance fills the air and adds purple foliage to a fresh herb bouquet.

When planted in the ground, the plants will get about 3' tall and about as wide. It can only be propagated by cuttings from an existing plant. So when you fall in love with it in your garden, make sure you start some cuttings near the end of the season.

Many of us grow and use Cilantro regularly during the summer months, Probably the only drawback is the fact

If you like the taste of Cilantro, then you'll love Papaloquelite, which has the same distinctively pungent essential oils as Cilantro, plus a more complix taste combination of geen peppers and cucumbers. Both Papaloquelite and Cilantro have a distinctly strong taste and scent. In fact, Cilantro's name is derived from the Greek word for "bedbug" [koris], and Paploquelite is also known as mampuritu, a Spanish word for "skunk".

Paploquelite grows easily from seeds sown directly onto the ground once the weather has warmed the soil to 60 desgrees Fahrenheit. Of course it can be sown indoors about 6 weeks prior to the last frost date [circa May 15 on average], then transplanted outdoors. The plant grows to a heaight of three to four feet with blue-green lacy leaves and ery showy purplish starburst flowers when it goes to seed. Be sure to cut them off before the seeds are blown about or you'll have many volunteers next year.

It is used like Cilantro--its leaves can be added to salsa and gazpacho. The flavor is best fresh as it does not freeze well. In Mexico and the Southwest whre it grows wild, restaurants have a glass of water with Paploquelite branches for diners to pluch leaves to add to their dishes for additional flavoring.

Cuban Oregano [Plectranthus amboinicus] is exotic in numerous ways, though it has the familiar taste and scent of oregano. The essential oils that give this herb its characteristic oregano scent are carvacrol combined with camphor. It has light green, succulent, scalloped leaves with an ivory-white band around the leaf edge. Cuban Oregano is so decorative that it looks as if it could only be ornamental. When you touch its velvety leaves, you are overwhelmed by its culinary oregano scent. It is both an ornamental and an edible herb.

Cuban Oregano is a tender perennial, introduced in America from Spain, and it will grow in a mound about three feet tall as well as wide. It can also be grown in a pot in a hanging basket indoors. It can be propagated by taking cuttings in late summer when they will root quickly. It likes to grow in full sun in a sandy soil that is well-drained.

A good way to experience the taste of Cuban Oregano is to sprinkle a small amount of its chopped fresh leaves in bean dishes or bean soups. Its intense flavor can be mellowed by lightly tasting the leaves before sprinkling them over salad greens. Be adventurous--add Cuban Oregano to rice and chicken dishes with onions, garlic, and other herbs.

This season look for the new exotics to add to your herb garden for eye appeal, aroma and spice.

Rosemary Divock owns Thyme from Rosemary, an herb farm located about 10 miles northeast of Lake Geneva, WI. Rosemary is well known for her fresh wreath and herbal bouquet classes, cooking classes, and luncheons. She supplies fresh herbs and jellies to many area restaurants. Class and lecture schedules are available by calling (414) 642-4042 or AHerbLady @Juno.com. Her farm is located at N6535 State Road 120, Elkhorn, WI 53121, just down the road from another TWG nursery friend, Northwind Perennial Farm. Rosemary is also author of Growing & Using Herbs in the Midwest [Amherst Press, 1996].

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