In 1796, Israel Crane brought his new bride, Fanny, to a brand new home on the Old Road (now Glenridge Avenue). It’s likely Fanny planted an herb garden that contained many of the plants grown in colonial gardens and through the 1840s.
A physician’s daughter, Fanny knew a thing or two about herb-based remedies: which herbs soothed upset stomachs, tamed a headache, made a tea to calm the nerves, or lessened the chance of infection. She, and most women of the time, also would have used herbs and flowers for dyes, sachets, and decorations.
Perhaps it was in Fanny’s honor that 43 years ago the early leaders of the Montclair History Center, then the Montclair Historical Society, hosted its first Annual Herb Sale.
Here are some of the multitasking herbs commonly found in gardens of the late 18th century that will work just as hard – and look and smell just as lovely -- in your home garden today. You may be surprised by some of the attributes well known to Fanny’s generation, which may be lesser known to us today.
Basil is great with your Caprese salad, but in powder form it had also been used as snuff. A 17th century book noted that basil can “procure a cheerful and merry heart.”
Borage produces vibrant blue flowers and has cucumber-flavored leaves often used in salads. It is also said to drive away melancholy (“borage for courage!”).
Chamomile produces a lovely daisy-like flower which can be used to create a yellow dye and is also well-known for its calming qualities when used as a tea.
Calendula, also known as the “pot marigold,” is one of the cheeriest yellow/orange flowers in the garden. It served many purposes: to create a yellow dye, often for butter and cheese; dried and used in broths, potions, and cough syrup; and was also a go-to ingredient for skincare products.
Catnip makes a tea to sooth nerves, unless you’re a cat!
Feverfew is a member of the chrysanthemum family. Our ancestors used it in a tea known to reduce fevers (hence the name!)
Lamb’s ear was used for medicinal purposes as a wound dressing. The shape of the leaves as well as the soft-to-the-touch fuzzy texture inspire its name. The spire of pretty purple flowers is a bonus.
Lavender was prized for its lovely smell in an era when strong and unpleasant odors were common. Dried stems were placed between layers of clothing or linen to infuse them with scent. The long-blooming purple flowers are pretty, too. It’s also used as a flavoring -- particularly in desserts, jams, and vinegars – and is a key ingredient in “herbes de Provence.”
Lovage leaves have a celery-like flavor and are a great addition to green salads or potato salads. The hollow stems were used as sipping straws and might be worth a try as we “go green.” Because lovage has deodorant properties, medieval young women would hang a bag of it around their necks when meeting their beaus.
Marjoram leaves were used for flavoring foods, in perfumes and sachets, and as an infusion for headaches. And, best of all, snakes will not approach it in the garden.
Mints flavored foods and were used in a refreshing tea thought to be good for digestion. Native Americans were said to have tied bands of spearmint around their heads to cure headaches.
Parsley was not simply used as a garnish and seasoning, but also as a health tonic and to make green dye.
Rosemary has always been used to flavor foods and for its scent in sachets, but is also considered a traditional wedding herb. Place a sprig under your pillow and it’s said to keep nightmares away.
Sage leaves, a Thanksgiving favorite, were used to flavor gamey meat or for medicinal, anti-inflammatory tea. Sage poultices were used to reduce the itch associated with insect bites. Also, a sage rinse was said to keep dark hair “lustrous.”
Summer savory leaves were used as seasoning or crushed to relieve the pain of a bee sting. Stems, after drying, make fragrant tinder for a firestarter – something interesting to try in today’s backyard firepit? The plant sports tiny white flowers towards the end of summer. (Winter savory has similar uses but not as delicate as the summer variety)
Many of these herbs as well as some of other favorites such as Thai Basil, Greek oregano, Jasmine, Horseradish – as well a selection of delicious heirloom vegetables and even some old-timey colonial garden standby’s such as hollyhock -- are available through the Montclair History Center’s Herb and Heirloom Vegetable Sale.
Pre-order forms for the 2021 sale are available here and must be returned by April 11, 2021: 2021 Herb and Veg Pre-order form_Montclair History Center Pre-orders must be picked up by 8 pm on Thursday, May 6.
This year, we will also be allowing in-person shopping, with all necessary COVID precautions in place. In-person shopping hours are:
Thursday, May 6 from 9 am – 8 pm;
Friday, May 7 from 9 am – 5 pm;
Saturday, May 8 from 9 am – 3 pm; and
Sunday, May 9 from 9 am – 3 pm (or until sold out)
Become a member of the Montclair History Center while you’re at the sale and receive a free herb!