Primary Herb Garden ActivityHerb Activity SheetMaking a lavender bag

You will need A fine net of about 20x20cm A tea plate A pair of scissors A round-ended needle with a large eye About 30cm of embroidery thread or similar A short length of narrow silk ribbon.What you doTo prepare the lavender Pick about 20 stems of lavender on a warm sunny day. The middle of the morning is best, when the sun has dried the dew. Arrange them carefully on a wire tray to dry. A cake cooling tray is ideal. Make sure the flower heads and stems do not touch each other. Place on a sheet of paper in an airing cupboard. Leave for about 1 week.To make the bagFollow these steps and the pictures on the right.1. Strip the dried heads carefully from the stems.2. Cut a circle of net using a tea plate as a template.3. Cut 30cm of embroidery silk or similar. Thread a round-headed needle with a large eye. Use a running stitch. Sew the thread approximately 2 cm from the edge of the net circle. As you sew, ease the thread carefully. Take care not to pull too hard. It may tear the net!4. Draw up the thread to form a bag, leaving a gap at the neck. Put 2 teaspoons of lavender heads inside the bag. Pull the thread tight and knot together with a reef knot. (Click hereto find out how to tie a reef knot).5. Tie top with ribbon, using bow.Make as many bags as you have lavender heads for.Uses Place in your clothes drawers and cupboards to make your clothes smell nice and to keep moths away Or, if you think you might like a lavender bath, hang the bag over the hot tap while you run the water.

1. Strip the dried heads

2. Cut a circle of net

3. Sew around the edge

4. Draw up thread to make bag

5. Tie end with ribbon

Herb Activity SheetCooking with herbs

Herbs add interest and flavour to cooking. A few leaves of herbs added to soups, stews and sauces make all the difference!Why not try the following?Bouquet GarniUse either fresh or dried herbs. Tie together the stalks of a fresh sprig of parsley, thyme, marjoram and a bay leaf and drop into your soup stew or sauce while cooking. Or tie the dried herbs into piece of muslin so that they can be easily removed before serving.Fines HerbesThis is a mixture of equal quantities of chopped fresh parsley, chervil, chives and tarragon. Add it when making an omlette or scrambled eggs. Sprinkle it over cooked carrots, haricot or butter beans. Include it in a green salad.If you don't have all the above herbs, just use some.Herb ButterChop herbs such as sage, parsley, thyme and mint. Mix into softened butter to make a savoury spread. Or add some lemon juice, salt and pepper to serve with fish or grilled meat.Herb Vinegar Fill a screw-top jar with freshly gathered, young, clean, dry leaves. Fill to the top with good malt vinegar. Replace the lid and leave for about three weeks. You will need to shake the jar regularly during this time to mix everything together. Strain and rebottle in a clean jar, preferably a vinegar bottle for easy pouring.Find out how to maketarragon vinegar.Herb Tea Put a few leaves of fresh thyme, sage, lemon balm, mint or a Lavender flower head in a cup. Pour on boiling water and cover with a saucer. Leave for about 3-4 minutes (when it is cool), then strain it before drinking it.Lavender and lemon biscuitYou can make a tasty biscuit containing lavender.Click hereto find a recipe that you can try with the help of an adult.

Lavender and lemon biscuit

Bouquet garni

Preparing fines herbes.Parsley, chives and tarragon shown here

Sage butter

Mint tea

Keen young chefs

Drying and preserving herbs

Try these activities out for yourselves!Drying lavender1. Pick the Lavender heads when they are closed and the top florets have just burst. This gives you the strongest perfume because it contains the highest concentration of oils.2. Spread the complete flower head on a tray to dry either in an airing cupboard or under the bed. Turn the flowers often to make sure that all parts of properly dry.3. You can use either the complete flower heads, or strip the separate flower heads from the stems.Use them in pot-pourris or small bags made from cotton material. See Activity sheets 5 and 6.Other herbs may be dried a similar way.1. Bunches of herbs can be picked on a dry day, preferably in the morning, after the dew has gone, but before the sun gets too hot. Tie them together at their stems and hung upside down to dry.2. Find an airy, dust-free place out of the sun. An airing cupboard is ideal. This is important as the sun will bleach the colour, smell and flavour from the herbs. Leave until they are brittle enough to break easily between your fingers - about one week.Oryou can spread them on a tray or shelf between sheets of newspaper or muslin. Remember to turn them daily to allow the air to dry them properly.Orif the air is dry and out of direct sunlight, leave them where you hung them to let their perfumes scent a room.Herbs used in cookingLeaves of herbs for cooking can be arranged separately on a drying rack and turned regularly.Drying rootsRoots of some herbs can also be dried.1. Liquorice, horseradish and marshmallow, need to have their skin peeled first.Butleave the skin on the root of others such as angelica and dandelion.2. Cut the roots into 1cm slices and dry in the same way as the flowers. It takes roots longer to dry (often several weeks).OrTo dry them more quickly, place in a warm oven until the slices are light and brittle.3. Pack them in an airtight tin or a dark glass jar. (pictures)Freezing herbsPlace some mixed herb leaves inside a small plastic bag, seal and put in the freezer compartment of a refrigerator.Or, place leaves of borage flowers in water in ice cube trays and freeze them.Although frozen herbs lose some of their flavour, they are ready to use when required.Other activitiesNow that you can dry herbs, you can make dried herbs all year round.Look at other Activity sheets to find uses for dried herbs.Find out How people dried herbs in the past How dried herbs are used now How many different dried herbs are sold in your local supermarket Where herbs come from What other uses for herbs are

Various herbs drying on rack

Mixed bunch of herbs prepared for hanging to dry

You can store dried herbs in an air-tight jar. Be sure to label the jar so you don't forget forget what is in there.

Mixed herbs that had been put in a small plastic bag before being put in the freezer. They are now crumbly and ready to use.

Dried fennel in a paper bag.

What is a pot-pourri?A pot-pourri is a mixture of dried herbs, which smells good and looks pretty. It is an ornament and air-freshener all in one. It is usually placed around the house in attractive jars or bowls.The word 'pot-pourri' comes from the French meaning 'rotten pot'. In Medieval times people made a moist pot-pourri from fresh herbs. Today we usually use dried herbs.Making a pot-pourriFirst collect some containers You can use bowls, jars and small baskets. Or you could decorate some yoghurt pots or small cardboard boxes. Some containers have holes in the sides to let the fragrances out. Some have lids to keep the scent in when the room is not being used.Collect a mixture of different ingredients Use dried leaves, flowers, bark, seeds or berries. Choose ingredients that have interesting colours, shapes, textures or even sounds, when you run your fingers through them! Choose herbs and spices that smell nice together.Stir them together Mix in a bowl using your hands. Check your results. Do you need to add more of anything? Go to next step when the mixture is just as you want it.Place in containers Place it carefully in your container. Arrange some of the interesting ingredients by shape and colour. Cover it with clingfilm to stop it spilling if you are carrying it home from school.Some ideas for pot-pourri ingredients Leaves- mint, lemon balm, sage, thyme, rosemary, marjoram. Flowers- lavender, rose, geranium, nasturtium, pansy, primrose, polyanthus, violet, pot marigold (calendula) sunflower petals, lilac, heather.Click to see note on drying flowers. Fruits- dried orange, lime, or lemon peel, dried hawthorn berries. Spices- cinnamon sticks, whole nutmegs, cardamom pods.HistoryThe Elizabethans liked pot-pourris to ward of bad smells and germs.The Romans used scented herbs in their homes. They usually used the strewing method. They strewed (covered) the floors of their homes with different sweet smelling herbs, which also repelled insects. They also had under floor heating. This warmth made the beautiful perfumes smell stronger.Each morning the strewing herbs on the floors were swept up and used to light the fire. New fresh herbs were then laid down. Oregano was part of the mixture because it kept away ants, mice and rats, especially in the kitchen area.Check out ourHistory pageto learn more.

Selection of drying plants and leaves to use in a pot-pourri

A completed pot-pourri mixture in a bowl

A selection of bowls and baskets you could use for your pot-pourri

Spices like cinnamon sticks, cardamom pods and whole nutmeg may be used in pot-pourris

Making a tussie mussie

A tussie mussie was a posy of flowers and herbs carried by people in Medieval and Tudor times to hide bad smells. They were also thought to protect people form disease - particularly the plague.

Tussie mussies both look nice and smell nice.Before you startYou will need A variety of herbs and flowers Some fine string A length of ribbonStep 1Start with a sweet smelling flower of your choice.Step 2Add round it some lavender.Step 3Now add some rosemary.Step 4What about adding some other herb? Try lemon balm or mint perhaps.Step 5Tie with some fine string and finish with a piece of ribbon.Herbs you can useOf course, you don't have to use the herbs and flowers just described. You can use anything safe which smells and looks nice. Here is a list of possible herbs to use Rosemary Lavender Mint Lemon Balm Sage Tansy Yarrow Thyme Honeysuckle Clove Carnations Meadowsweet Violets Lily Of The Valley Scented Geranium Leaves Roses Marigold Flowers Fennel Cotton Lavender Hyssop Lemon Verbena Chamomile Bay Leaves

Step 1

Step 2

Step 3

Step 4

Step 5The completed tussie mussie

OriginsPomanders are perfumed balls usually made from an orange.From medieval times right up to the 18th century, they were carried, worn or hung in rooms against "foule, stinkying aire".

Henry V carried a musk (a pungent, sweet perfume) ball of gold.In the court of Queen Elizabeth I, pomanders were worn in bejewelled gold and silver containers.Today they can be bought in the form of perforated pottery balls to hang in wardrobes or bedrooms.IngredientsBefore you start, you will need 1 medium or large orange About 1 oz (25g) cloves 1 teaspoon of orris root powder 1 teaspoon of ground cinnamon A length of ribbon and a similar length of tape A few pins and a cocktail stick A paper bag or tissue paperOrris root is available from Health Food shopsMethodStep 1Gently knead the orange in your hands to soften the skin.Step 2Use the tape to divide the surface of the the orange into four equal parts and pin the tape in place. Later, the ribbon will go where you have put the tape.Step 3Pierce the skin of the orange with the cocktail stick and set in the cloves, either in a pattern or to completely cover the orange.Step 4Mix the orris root powder and ground cinnamon and put in a paper bag or on a sheet of greaseproof paper. Roll the orange in these spices.Step 5Wrap the orange in tissue paper or leave in the paper bag and store for a few days in a dry, warm place. An airing cupboard is ideal. Leave until the skin under the tape is dry.Step 6When dry, remove the tape and decorate with the ribbon and with a bow.

Step 2. Use the tape to divide the surface of the the orange into four equal parts

Step 3. Pierce the skin of the orange with the cocktail stick and set in the cloves

Step 4. Mix the orris root powder and ground cinnamon and roll the orange in these spices.

Finally, decorate with the ribbon and with a bow.

Growing Herbs From Seeds

Seeds can be grown directly into the ground, but they can also be started in trays and pots using compost.Seeds usedbasil, marjoram, garlic chives and rocket.Materials Seed compost (preferably peat-free compost) Seed trays or pots of about 8cm diameter)What you do1. Almost fill the tray/pots with damp compost2. Using a rounded-end spatula, sprinkle a few seeds thinly over the compost3. Cover with a thin layer of compost4. Water sparingly5. Place in a warm, light place (on a window sill or in a conservatory) and wait for the seedlings to appear. This should take between 2 -5 days, depending on conditions6. Water regularly to keep the compost damp7. Turn the pots/trays regularly when the seedlings appear.Do you know why you need to do this?8. When the seedlings are big enough, prick out the young seedlings.("Prick out" means lift out the seedlings carefully and plant them in another, perhaps bigger, pot or tray where they will have more room to grow.) You can prick them out into your garden.How can you tell when the seeds are big enough?Growing seeds in different conditionsAll green plants need Light Water Soil HeatCan you think of an experiment to test this?Clue: suppose you excluded one of the things mentioned above.Then Test Condition 1 might be Light -no Water -yes Soil -yes Heat -yesThink about How long your test will last How you will make sure it is a fair test What you notice when the seeds begin to germinate When you prick out the young plants, what you notice about the seedling Counting how many seedlings germinated (grew into plants) Estimating the number of seeds that did not germinate (the seed packet might give you a clue how to do this) Writing down your observations Using a table to record your findings Doing some reading to find out why a plant needs leaves and roots Writing a report on what you did, using your observations. Include your table of results and any drawings you make.

Seed pots

Seed trays

Seed Trays planted and labeled

Seed trays and pots planted

Seeds germinated between 2 to 5 days

So you like writing stories and poems?Rosie and Nick like writing stories and poems - I expect you do too.Well then, you'd probably like to use your imagination and make up a short story, or a poem, about a herb.Below are a few suggestions to help you get started.It may be oneabout how the herb got its name. Look at the Fact Sheet onTarragon. Its Latin name isArtemisia dracunculus. You will see 'dracunculus' means little dragon. Now there's an interesting story to write. How did it get that name?Use your imagination and write the story.Or, another ideamay come to you if you look at the Fact Sheet onLavender, or theHistory of Herbsweb page.There you will find a lot of ideas for short stories. For example, you might like to write a story about how Zeus changed the birds into Lavender. Or a story about Elizabeth I and lavender jam ('conserve', as it was called then).You may need to do some research for your story to find out what the difference between 'jam' and 'conserve' is.Another ideais to write a mystery story. It might be that the mystery can only be solved by working out the names of herbs. But you will have your own ideas, I'm sure.Or, if you are studying The Tudorsat school, you will learn that herbs were used a lot in Tudor times. Go to the History of Herbs page and use some ideas from there. For example, you could write a romantic story about a kitchen maid and a stable lad who got marriedI'm sure you will have lots of good ideas yourselves.Send us your storyand we can put it on the website for other children to read. Send it toStoriesThe Herb SocietySulgrave ManorBanburyOX17 2SD

Or go to ourcontact pageto find out how to email us but do ask an adult if you can email it to Rosie or Nick.

'Dracunculus' means little dragon. The Latin name for tarragon isArtemisia dracunculusThis would make a good story.

What about a story telling how Queen Elizabeth I liked lavender conserve.

Or write a detective story about herbs.

You do not need a spare plot of ground at your school to make a herb garden. You can easily grow herbs in containers. However, they do require a little more care and attention.Choosing your containerAlmost any container is suitable provided it has: drainage holes a wide base to prevent it falling over it is big enough and suitable for the plantSome herbs can be grown in hanging baskets, but you must prepare the basket well and choose the site to hang it carefully. Hanging baskets do not like full sun all day or high winds. As herbs grow quickly they can become root-bound and dry out. The herb must also be picked regularly to stop it straggling.Preparing the containerWhich compost?The best compost for growing herbs isJohn Innes No. 3because it is soil based and contains longer-lasting nutrients. This means less feeding. It also holds moisture well. If it does dry out, it absorbs water quickly. However, take care not to over-water!John Innes No. 2will also do. The higher the number, the more added nutrients. Use different compost for hanging baskets because John Innes composts are too heavy for themSee below for different kinds of compost.Filling and planting Wash any pots that have been used before. Check the drainage holes. Are there enough? Are they unclogged? Place gravel or broken pots in the bottom. This prevents the holes from filling with soil Fill the container three-quarters full with compost Remove the herb very carefully from its pot. If the soil is moist, it will tap out when turned upside down. Be careful not to disturb the roots. Place plant in the centre of the container and add more compost around it until the plant is able to stand upright without support. Gently firm the soil around the plant, adding more compost, leaving a 2-3cm rim. Water the plant wellHanging basketsneed to be lined with sphagnum moss and a layer of black plastic with drainage holes cut in it. Half fill with compost and arrange the herbs carefully. Put 3-4 trailing herbs at the edge and 1-2 upright ones in the centre. Take care not put in too many as they spread and grow quickly. Fill to the top with compost and water well. Allow it to drain before hanging it in a suitable position that is not too high - it must be watered frequently in dry hot weather - sometimes twice a day!Caring for your container herbsSummer Water regularly - do not let the pots dry out Move out of the noonday sun Dead-head any flowers (or pick them for drying) Feed weekly, preferably with an organic liquid feed (seaweed) Cut off any pest damaged leavesAutumn Cut back perennial herbs (these grow year after year) Weed and feed the containers, after removing the top few centimetres of soil Bring indoors (or put in a cold greenhouse) any tender plants before the first frost Do not water so oftenWinter It is best to put all container-herbs in doors, or at least cover them to protect them for severe weather Minimum watering onlySpringsome herbs may need re-potting. You can usually tell if their roots are spreading from the bottom of the container. Use the next size up Carefully remove the herb from the old pot Remove dead leaves and prune the straggly shoots and cut the growing tip of perennial herbs - this encourages bushy growth Replant after preparing the container as above Water well Begin feeding when new shoots appearDifferent types of compostMultipurpose Potting compost Widely available, light, clean and easy to use. Needs frequent watering and feeding. Do not let it dry out as it does not take up water well.Peat-free composts Coir - made form the fibers found between the husk and the outer shell of a coconuts Composted tree barkFurther reading:Jekka McVicar,Jekka's Complete herb book, Kyle Cathie Ltd, 1994

Place gravel or broken pots in the bottom of the container to prevents the holes from getting blocked with soil

Fill the container to three-quarters full with compost

Here is a finished pot with rosemary.It is a good idea to put gravel or wood chips on the top of the compost to hold in the moisture and stop weeds.

Arrange your pots into nice groupings

You can put a few different herbs in a big pot. This one has rosemary, bay, tarragon and flat-leaf parsley.

Rosie asks, "Can you identify the herbs in the pot below?Click on the picture to enlarge it. Then see how many herbs you can name. Use the Fact sheets on this web site to help identify each herb.

Bag of compostPeat-based composts should be avoided. We are running out of supplies of peat because of over use.

Herb puzzlesTry your hand at the following puzzles. You will find it easier if you print the page first.AnagramsSort the letters to find the names of the herbs1. EYMTH2. RIRDCENOA3. EGSA4. YPLRASE5. CPAELMEEAN6. AJRMAOARM7. OEMRYRAS8. ETTLNEE9. NLFENE10. LDNIADNOESolution to anagrams.Word Search

Find the following herbs in the above letter grid by reading across, down or diagonally.BORAGECALENDULACATMINTCHAMOMILECHIVESDILLELDEREYEBRIGHTGARLICLEMONLAVENDERLEMON BALMLOVAGEMARJORAMMELISSAMINTMUGWORTNASTURTIUMNETTLEONIONPARSLEYROSEMARYRUESAGETHYMEYARROW

Solution to word search.Crossword

Across1 Melissa or lemon ____ (4)6 This spice comes in quills from the inner bark of a tree and is used to flavour cakes, biscuits, curries and chutney (8)9 Used in curries and is one of the oldest herbs. Its seeds were found in Egyptian tombs.(9)11 Used to flavour sweets and toothpaste (10)12 Mainly used to flavour ice cream and chocolate (7)Down1 A leaf from this tree goes into a bouquet garni (3)2 Has the same name a a medieval staff with a metal spike (4)3 Used in sauce to go with roast lamb (4)4 Julius Caesar found the natives of Britain stained with this (4)5 A yellow flower with four petals, used in herbal medicine and for treatment of stomach upsets (9)7 This little known herb used to be grown in kitchen gardens. The roots and leaves were eaten (7)8 Our feline friends love this3(7)9 Small unopened buds usually pickled in vinegar . They are also found in tartare sauce (6)10 Shakespeare called this the herb o'grace o'Sundays (3)Solution to crosswordReturn to the schools home pageCopyright of The Herb Society, 2006 - 2008

SolutionsAnagrams1. THYME2. CORIDANDER3. SAGE4. PARSLEY5. ELECAMPANE6. MARJORAM7. ROSEMARY8. NETTLE9. FENEL10. DANDELIONReturn to Puzzle pageWord Search

Return to Puzzle pageCrossword

Return to Puzzle pageCopyright of The Herb Society, 2006 - 2008