Welcome to my Blogging from A-Z April Challenge 2020 edition! Let's start off this 26 day show!
Artemisia may be annual or perennial.
Artemisia may not be a familiar herb name, but tarragon is an Artemisia, Artemisia dracunculus.
I have been growing French tarragon in a clay pot since I got it in 2014. French tarragon is the only “real” tarragon used in recipes! It is only propagated through stem cuttings or divisions. If you see seeds offered for French tarragon, they aren’t, they are the culinary inferior Russian tarragon. A perennial that dies back in cold weather, I divide my tarragon each spring. Read more about French Tarragon on F-Day.
Another Artemisia is wormwood, Artemisia absinthium, a perennial I am currently growing from seed. Wormwood will be covered in a little more detail in my W post.
Alliums are well know, at least by their everyday names, herb.
Alliums are grown for both food (onions, garlic, chives), and flowers (drumstick, Purple Sensation, Moly), or in my case, both (Welsh).
|I planted old limp green onions and they grew!|
|Welsh onions in bud|
Chives like full sun, and while many references mention keeping their soil consistently moist, my original chives have been growing in the herb garden for years, and it is on the dry side, with purposely lean soil. They do fine. They also did fine in containers, and my Welsh onions do fine in vegetable beds, where they do get more water and fertilization. I don't think alliums are fussy!
Garlic is covered in G, Onions in O and
stay tuned to C for more on Chives!
Anise (Pimpinella anisum), also called aniseed, is an annual herb in the parsley family. It is not related to either anise hyssop or star anise.
It needs full sun and will reach about 3' high. Anise from seed needs a long growing season, so start it indoors if yours is shorter than 120 days. Anise can be directly sown in the garden, and actually prefers this, as it does not transplant well. It can be grown in deep containers.
Anise is a new one for me this year, I Wintersowed the seeds in January, so it's still a little bitty plant.
Anise is an annual, and it's best to rotate its location yearly.
Dried anise seeds taste like licorice and can be used whole or ground up, in sweets (biscotti is a popular use!) as well as savory dishes. The root and leaves are also edible. The leaves can be chopped into salads, the taste is milder than the seeds.
Medicinally, anise is said to help cold and 'flu symptoms when used as an herbal tea. Anise is used in aromatherapy to combat nausea. There are also a multitude of other claims, but so far research only suggests it's effective in helping with indigestion complaints and irritable bowel syndrome.
**Medicinal doses of anise are likely safe, but more research is needed. Anise may have some of the same effects as estrogen on the body. It is shown to interact with birth control pills, and drugs for certain types of cancer.**