The day and month of our birth is associated with a sun sign and, just as the characteristics of these signs are associated with a flower or stone, they are also associated with a Garden Herb.

Herbs can be mixed and combined, based on the characteristics of the Herb, to produce a "recipe"that's meant to match your individual characteristics. These particular herb combinations are meant to bring you strength in times of stress or sickness. The qualities of the herbs harness the positive qualities the individual sun signs with the intention of creating balance and positive growth.

• Aries- March 21-April 20
  

  Allspice, basil, cayenne, garlic, ginger, mustard, onion, pepper.

  
  

• Taurus - April 21- May 21
  

  Apple, apricot, blackberry, cherry, heather, hibiscus, raspberry, rose.

  
  

• Gemini – May 22- June 22
  

  Clover, eye-bright, fennel, lemongrass, lemon verbena, marjoram, parsley.

  
  

• Cancer - June 23- July 23
  

  Aloe, lemon balm, chamomile, mimosa, lavender, lilac.

  
  

• Leo – July 24- Aug 24
  

  Chicory, ginger, cinnamon, peppermint, golden-seal, rosemary, St. John's Wort, sandalwood.

  
  

• Virgo – Aug 24- Sept 23
  

  Caraway, dill, eyebright, horehound, lily of the valley, marjoram, savory.

  
  

• Libra – Sept 24- Oct 23
  

  Catnip, passion flower, persimmon, rose, sugar cane, violet.

  
  

• Scorpio – Oct 24-Nov 22
  

  Ginseng, dill, patchouli, pomegranate, saffron, vanilla.

  
  

• Sagittarius – Nov 23- Dec 21
  

  Anise, clove, fig, hyssop, mugwort, myrtle, nutmeg, rosemary, sage.

  
  

• Capricorn – Dec 22- Jan 20
  

  Comfrey, horsetail, mint, poppy, sassafras, woodruff.

  
  

• Aquarius – Jan 21- Feb 19
  

  Anise, bittersweet, citron, dandelion, lemon verbena, rosemary, sage.

  
  

• Pisces – Feb 20 – Mar 20
  

  Aloe, bay, cotton, eucalyptus, lavender, Norfolk Island pine, rue.

• For a more in depth look at the Herbs associated with your Sun Sign visit: PlantingSeedsBlog.com
  

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Mix together and store in a covered container. Use in tuna salads, seafood, or dressings.

Combine parsley, thyme, oregano, rosemary, basil, and bay leaves; store in an airtight container. Use in stews,soups seafood, chicken or vegetables. Makes 3 tablespoons. Store covered tightly.

Combine bay leaves, celery salt, dry mustard, black pepper, nutmeg, cloves, ginger, paprika, and cayenne. Store in an airtight container. You can use this as a substitute for Old Bay or other seafood seasonings. It's good on chicken as well.

Crush any leaf herbs like the thyme so they are very fine. Mix all together and store in container. Great for stir fries, roast chicken, or fish.

Grind or crush the dried herbs and mix together. Place into a jar and seal tightly. Store in a cool dark place.

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There are more than 40 varieties of basil and Botanical Interests offers eleven of the most popular with one more being added for the 2007 season. The distinctive characteristics for each variety are listed here and are also printed on the front and back of every packet, but your own taste buds will most likely be the determining factor.
 
Cinnamon, Organic
·   Cinnamon aroma and flavor.
·   Attractive violet flowers.
·   Great in teas and potpourri.
·   Sweet flavor, excellent combined with other fruity flavored herbs.
 
Custom Blend
·   7 unique varieties giving a blend of color, textures, flavors, uses and fragrances.
·   Includes:  Lemon, Anise, Cinnamon, Purple Ruffles, Dark Opal, Thai and Genovese basils.
 
Genovese Italian
·   A pesto-making favorite.
·   Large leaf.
·   Strong flavor and aroma.
 
Greek Spicy Globe
·   Small mounding plant (12” wide and 6” tall).
·   Excellent border plant.
·   Strong flavor, small leaves.
·   Slow to bolt.
 
Greek Mini Yevani, Organic
·   Organic selection of Greek Spicy Globe.
 
Italian Large Leaf
·   Very good used fresh and for pesto.
·   Large leaf.
 
Lemon Mrs. Burns
·   Strong lemon/citrus fragrance and flavor.
·   Excellent for vinegars, salad dressings, fish dishes, and sprinkled in salads.
·   Good container variety.
 
Lime
·   Combined flavor of basil and lime, very tasty.
·   Great in vinegars, with fish, salad dressings, sauces, oils and sprinkled on salad.
·   Good with standard basil dishes as well as pesto.
·   Good container variety.
 
Napoletano
·   Large, crinkled leaves.
·   A top choice for eating fresh.
·   Tender leaves, mild, sweet mellow flavor.
·   Good for pesto.
 
Red Rubin
·   Dark purple. All-America Selections Winner, 1992.
·   Clove-like spicy flavor.
·   Too strong for pesto.
·   Great for vinegars, in pasta dishes.
·   Good garden ornamental, containers.
 
Thai Siam Queen
·   Superior Thai basil. All- America Selections Winner, 1997.
·   Sweet, spicy flavor.
·   Very aromatic leaves (licorice aroma).
·   Large leaves, compact plants
·   Beautiful pink and purple flowers.
·   Good container variety.
 
Petra, New in 2007
·   Large leaf.
·   Dark purple.
·   Sweeter than Red Rubin.
·   Great for pesto and salad color.

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Growing Basil

Basil is an annual herb in non-tropical climates and a member of the mint family (note the square stem). It is a great companion plant to tomatoes, eggplant and peppers.

It is easily grown indoors or outside, but is very sensitive to frost injury and prefers a 70-degree soil temperature. A sunny location in well-drained, rich soil with ample moisture will keep it very happy. A soil pH of 5.5 to 6.5 is best and fertilizer should be used sparingly as too much will decrease the fragrant oils.

The flower buds should be pinched-off, as the production of flowers tends to add bitterness to the leaf flavor. Don’t be afraid to prune your plants every 2 to 3 weeks – the bushier the better. Cut it back to about 1/4 inch above a node.

If grown indoors in a pot, give the plant a south-facing window, a minimum of four hours of bright light and away from any drafts.
 
Basil Harvest & Storage

Since basil is so sensitive to cold, make sure you do your final harvest before the first cold snap. The ideal time is on a sunny morning after the dew has evaporated and before the day becomes hot. You will also have more oils (better flavor) if watering is withheld the two days before harvesting.

Pull the whole plant out of the ground for your final harvest and use only the leaves. Basil is best fresh, but can also be preserved by drying, freezing, bottled in oil, or steeped in vinegars.
 
Drying Basil:  In general, basil loses much of its favor when dried. The faster the herb dries, the more flavorful the results.

Good air circulation, low humidity and out of direct sunlight is best. Covering with a single sheet of newspaper while drying outdoors will help retain its green color. Bunches can be tied together and hung upside down or laid out on screens.

Those with gas oven pilot lights can quickly dry herbs by placing them on cookie sheets (with oven and oven light off) for a day or so. Check the basil daily to assure thorough drying before storage.

Basil retains its flavor better if stored as a large leaf and crushed at time of use. Store in tightly sealed glass jars away from heat and light.
 
Freezing Basil:  My favorite method. Chop the leaves in a food processor, add olive oil to create a smooth, loose paste and freeze in ice cube trays. These cubes can then be put into a freezer bag and used as needed in soups, stews, and pasta or for making pesto. For the best pesto flavor, add the cheese and pine nuts after thawing.

For a basil and oil puree to use fresh or to be frozen for winter use, combine two cups of dry, packed basil leaves and 1/4 to `/2 cup of olive oil.

Frozen basil is best when used within six months.

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Basil, the King of Herbs 

To many gardeners, basil is truly an incredible herb. There are dozens of known varieties of basil of which Ocimum basilicum or Sweet Basil is the most commonly grown. It is enjoyed for its rich and spicy flavor with a trace of mint, clove and even licorice.

Along with basil’s wonderful fragrances and flavors, some varieties are also used as attractive ornamentals in the summer landscape and others add interest to cut flower arrangements.

Basil is native to India, Africa and Asia, but has a long history of legend and use worldwide. In Tudor England, little pots of basil were often given as graceful compliments by farmers’ wives to visitors. In present-day Italy, basil is a symbol of love, but represented hatred in ancient Greece.

The ancient Greeks painted poverty as a ragged woman with a basil at her side. Both the early Greeks and Romans thought the plant would only grow if the gardener shouted and cursed while sowing the seeds. Some of you may already be proficient at that technique with other plantings.

Historically basil has been recommended for digestive complaints and mild headaches and anxiety. Perhaps that was not the basis for hiding the head of John the Baptist in a pot of basil or why Keats wrote of Boccacio’s Isabella burying the head of her murdered lover in a pot of basil and watering it with her tears.* It may have been the scent that was of interest or basils’ anti-bacterial and anti-fungal qualities.

To the gardener, however, basil is enjoyed steeped in a cup of tea, mixed into potpourri, added to Italian, Mediterranean and Thai food or French turtle soup.  

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You are Very Welcome Courtney!I too am looking foward to using my herbs.I have been using my chives and my dill is about ready to use also.

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Eliz, Thank you for all of your information concerning herbs.  It's most helpful.  Am looking forward to having an herb garden this year and the benefits of good health from them. 

Thanks!!!  

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Rosemary

Rosemary is a dense,evergreen,aromatic shrub with resinous needlelike leaves and soft blue,pollen rich spring flowers loved by bees.

Uses:Rosemary leaves are an ancient savory herb,especially popular in Italian dishes and with shellfish,pork and lamb.The antiseptic,antitioxidant leaves help preserve food,aid digestion of fat and are included in several slimming compounds.The flowers can be used fresh as a garnish or crystallized as decoration.Distilled flower water makes a soothing eyewash.The leaves are used in cologne,dark hair conditiong rinses and dandruff shampoos.Rosemary stimulates circulation and eases aching joints by increasing blood supply.

Remark:The distilled oil of the flowering tops is invigorating,antibacterial and antifungal.It stimulates the central nervous system and blood circulation,relieving muscle pain.

Planting:Start seeds indoors in midwinter or plant stem cuttings.Or use nursery plants.

Harvest:Snip fresh leaves as needed.To dry,cut the plant back by half while in bloom.

Storage-Dry in a shady,well ventilated area.Store in airtight containers.In cold climates,pot up stem cuttings in late summer for use during winter.

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Oregano

This woody perennial has pungent,dark green leaves and clusters of flowers in late summer.

Uses:Oregano leaves have powerful,peppery flavor and is used in alot of Italian dishes and Mexican chili powders.The tea the rouge is a tonic and relieves coughs,muscle spasms,nervous headaches and menstral pain.The leaves are antiseptic and applied to swellings,rheumatism and stiff necks.The flowering tops yield a reddish dye. 

Remark:The essential oil is a powerful antiseptic,useful in room sprays.It penetrates muscles but is not used in massage as it irritates skin and mucus membranes.

Planting:Sow seeds in mottled or partial shade after danger of frost.Pinch back plants to encourage bushiness.

Harvest:Sprigs can be snipped when the plant is 6" high.it is best picked in early morning.Pick as needed,stripping the plants of the outermost stems and leaves.Stop major harvesting about 1 month before expected frost date.This reduces the chances of losing it from winter kill.

Storage:It is best when cutted as needed.It will keep for several days on the refrigerator in a glass of water covered with a plastic bag.Dry in a sunny well ventilated spot.Store in air tight containers.It will retain flavor for 1 year.

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Mint

Most mints,including the best known spearmint and peppermint,are creeping plants that hybridize easily,producing infinite variations.They have erect,square branching stems,aromatic foliage and flower in leaf axils.

Uses:Spearmint,peppermint and applemint flavor sauces,vinegar and julep and are crystallized.Spearmint and peppermint oils have a mild anesthetic action and a cool refreshing taste.They flavor candy,drinks,cigarettes,toothpastes,and medicines.Mints are a stimulant,aid digestion and reduce flatulence.Peppermint has additional antiseptic,antiparasitic,antiviral and sweet inducing properties.It is included in ointments and cold remedies.And is given for headaches and other aches and pains.In an inhalation the essential oil treats shock and nausea and improves concentration.

Planting-Plant seeds or root divisions early in the spring.Divide when necessary.They grow very quickly and spread out.

Harvest:Clip some anytime.It is best picked in early morning.Pick youngest shoots for best flavor.Cut just above a leaf node.

Storage:Best when used fresh.Dry by hanging stems or laying them on screens in an airy place out of direct sun.store dried mint in air tight containers;it will retain flavor for 1 year.Mint leaves can also be frozen in ice cubes to be used in ades.

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Green Onion

Green Onion sometimes called spring onions or scallions, but shouldn't be confused with shallots, which they are not.

They are a variety of onion which is harvested when very immature, before the bulb gets too round. In fact, the smaller and thinner the bulb, the better.

Both the green and white parts are used, just trim off the root end and the very tips of the leafy part before chopping.

Green onions are mild, as far as onions are concerned, and they really should be eaten raw, at most barely cooked in stir fries or added at the very last minute, otherwise they lose that bright green color and become rather limp.

Diced green onions are often used in soup, noodle, seafood, and sauce in eastern dishes.

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Select healthy, fresh-looking bunches with bright green color. Before storing, rinse and shake dry; wrap in paper towels, enclose in a plastic bag, and refrigerate for up to 1 week. Although dried parsley is available, the fresh herb is preferred.

To chop or mince fresh parsley:
Holding the stems, gather the leaves into a tight, compact bunch. Using a chef's knife, cut across the bunch to chop the leaves coarsely. Discard the stems, unless using in a long-simmered dish. To mince, gather the chopped leaves. Steadying the top of the blade, rock the knife in an arc until desired fineness is reached.

 http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Parsley

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Parsley

Parsley (Petroselinum crispum) is a bright green, biennial herb and used also as spice that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor. Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf (P. neapolitanum). Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol.

Another type of parsley is grown as a root vegetable. This type of parsley produces much thicker roots than types cultivated for their leaves. Although little known in Britain and the United States, root parsley is very common in Central and Eastern European cuisine, where it is used in most soups or stews. Though, it looks similar to parsnip it tastes quite different.

The use of curly leaf parsley is often favored, because it can not be confused with poison hemlock like flat leaf parsley or chervil.

Parsley is used as a food plant by the larvae of some Lepidoptera species including the Mouse Moth and The Nutmeg.

In parts of Europe, and particularly in West Asia, many foods are served with chopped parsley sprinkled on top. The fresh flavor of parsley goes extremely well with fish. Parsley is essential to several West Asian salads, e.g., tabbouleh which is the national dish of Lebanon. In Southern and Central Europe, parsley is part of bouquet garni, a bundle of fresh herbs used to flavor stocks, soups and sauces. Additionally, parsley is often used as a garnish. Persillade is mixture of chopped garlic and chopped parsley. Gremolata is a mixture of parsley, garlic, and lemon zest.

Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims parsley enhances mental alertness, and affects the immune system.

Cultivation: Parsley grows well in a deep pot, which helps accommodate the long taproot. Parsley grown indoors requires at least five hours of sunlight a day.

Medicinal Uses: Parsley tea may be used as an enema. Chinese and German herbologists recommend parsley tea to help control high blood pressure, and the Cherokee Indians used it as a tonic to strengthen the bladder. It is also often used as an emmenagogue.

Parsley also appears to increase diuresis by inhibiting the Na+/K+-ATPase pump in the kidney, thereby enhancing sodium and water excretion while increasing potassium reabsorption
When crushed and rubbed on the skin, parsley can reduce itching in mosquito bites.
Potential health concerns: Parsley is high (1.70 g per 100 g, [1]) in oxalic acid, a compound involved in the formation of kidney stones and nutrient deficiencies.

http://en.wikipedia.org/wiki/Parsley

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Garlic

Garlic has a clustered bulb made up of several cloves enclosed in a papery tunic.It has a single stem with long thin leaves and an umbel of edible flowers.

Uses:The cloves add flavor to savory dishes.Garlic purifies the blood,helps acne,and reduces blood pressure,cholesterol and clotting.tests confirm antibiotic activity against samples of candida,cholera,staphylocuccus,salmonella,dysentry and typhus;and mild antifungal action.Garlic clears phlegm,providing treatment for colds,bronchitis,pulmonary tuberculosis and whooping cough.Tests show it has a role in treating lead poisoning and diabetes.

Remark:The allium species form one of the most popular and widely used flavoring groups.All alluims contain iron and vitamins and are mildly antibiotic.

Planting-Plant garlic cloves in a sunny location in the early spring.In late summer when tops begin to turn yellow,bend them over with the back of a rake.

Harvest bulbs when foliage turns brown.Store bulbs in a net bag or braid tops to for a rope.Hang in a cool,dark,well ventilated area.It will last for aboout 3 months.Garlic will sprout in the refrigerator,reducing its flavor.

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Dill

This aromatic annual has blue-green,threadlike foliage and umbels of summer flowers,followed by oval seeds.

Uses:Uniquely flavored,dill offers culinary seeds and leaves.The immature green seed heads give the best flavor.They are used in pickles,vinegar,and potato saladLeaves and seeds are good in sour cream ,meat and fish.The mineral rich seeds benifit a saltfree diet and flavor savory and sweet dishes.Distilled plant oil flavors food,drink and infant gripe water for colic.The seeds aid digestion and an infusion reduces flatulence,hiccups,stomach pains and insomnia.A seed decoction gives a nail strenghtening bath.

Indian dill oil treats digestive pain.

Planting:Sow in a sunny location after danger of frost.

Storage:It is best used when fresh.But will keep several days in a jar of water covered with a plastic bag in refrigerator.Dill leaves can be stored several months by layering them with pickling salt in a covered jar in the refrigerator.When ready to use just wash them and use as if fresh.Cut the leaves,long stems and all into sectionsshort enough to fit into a plastic bag(don't chop the leaves into bits or fragrance and flavor will be lost).Dill can be frozen in plastic bag for 6 months.

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Chives are often used as border plants in landscaping because of their neat appearance and attractive flowers. They can also be grown on the windowsill. Dig a small clump from the garden in late summer, pot it and leave it outside until it goes dormant. Then place it in a sunny window and wait for your winter taste treat.
Harvesting can be done anytime after a mature plant is 5 or 6 inches high by snipping a few leaves 1 or 2 inches above the ground and making certain that not all leaves are harvested from a single plant. The leaves have less flavor once the flower heads appear. The young flowers can also be harvested for use in salads, garnishing and in making flavored vinegar.

A close relative of common chives, garlic chives (Allium tuberosum), has a mild garlic taste, flat leaves, and white star shaped flowers in late summer. This plant is also called Oriental or Chinese chives. There is a variety that has mauve flowers.

Chives were probably first used by the Chinese almost 5000 years ago and then by the ancient Greeks. Marco Polo enjoyed chives and spread the word to the west. The Siberians gave Alexander the Great the gift of chives just prior to his marriage. (This was considered very appropriate since chives were reputed to be an aphrodisiac and that reputation lasted into the 19th century.)

Chives have the flavor of sweet mild onions and are wonderful in almost anything except something sweet.

It is best to use fresh chives as a garnish because one gets both taste and decoration. If used in cooking, the chives should be added during the last 1 or 2 minutes to retain flavor.

Storage:Chives can be stored in refrigerator for several days in a jar of water covered with plastic.They freeze well.Snip into small pieces and put in a tightly sealed container.Will keep for 6 months.To dry ,snip and spread on a screen in a dark,dry,well ventilated place until dry.Store dried chives in a tightly covered jar.They will keep for 1 year.

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Sweet Basil

This annual or short lived perennial has square stems,toothed leaves with strong,fresh,clovelike scent and small white scented alte summer flowers.

Uses:The warm,spicy taste of the popular herb's leaf combines well with garlic,tomatoes,eggplant and Italian dishes.Basil flavors vinegar,pesto sauce and oil.The essential oil flavors condiments and liqueuers and scents perfume and soaps.

The leaf wine is tonic and aphrodisiac,as basil stimulates the adrenal cortex.The leaves are mosquito repellent,expel worms and treat ringworm,snake bite,insect bites and acne.An infusion aids in the digestion and is antibacterial.

Remark:Inhaling the essential oil refreshes the mind and stimulates a sense of smell dulled by viral infection.In massage oils,it is a nerve tonic and eases overworked muscles.Basil should be avoided on sensitive skin and during pregnancy.

Planting:Start seeds 6-8 weeks early indoors or sow directly outside after all danger of frost.Keep plants pinched back for continuous growth.

Harvest:Snip the leaves off the stem before buds  open.

Storage:Basil is best used when just picked.It can be refrigerated for several days in a jar of water covered with a plastic bag.It can be frozen in plastic bags and will keep for 6 months(blanch it first to retain color and flavor);it also freezes well when ground with butter or oil.Dry basil by hanging it upside down in a dark,dry,well ventilated room and store in airtight container.It will retain flavor for 1 year.

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