A Biblical Garden

  Our Valley’s first settlers remembered their very own grandparents telling them of the terrible times their family had endured in Europe, of the disease and famine which had occurred during the Thirty Years War or of some equally devastating event.  It was as real to them as the family stories your own grandparents shared with you.

I have always felt that the remembrance of this awful time and the knowledge that their family had survived, gave courage to those individuals who faced the wilderness and the many dangers lurking within.  Perhaps Indian attacks did not seem quite so bad when compared with the things they knew their families had dealt successfully with in the past. After enduring such horror in Europe and living with constant danger on the frontier, a strong religious belief had developed. This belief system had been transferred to their descendants.  

Many people who live in our beautiful Shenandoah Valley do not realize that many of their very own ancestors were personal friends of Martin Luther, but they most certainly were just that.

 Our ancestors who fled Europe, came to Virginia to more freely practice their deep felt religious beliefs.  Once here, they found that the Church of England demanded the right to control those beliefs by taxing them for the support of the Church of England and also by insisting that only a minister of the Church of England could lawfully perform religious duties. Because of these restrictions, many individuals eventually settled on the frontier.  

The area west of the Blue Ridge within the Shenandoah Valley allowed them to practice their faith as they believe God would have them do. One of the main reasons the American Revolution was fought was to guarantee that right for all time. The Bible has been a valued part of our Shenandoah Valley heritage since the earliest days of settlement.  Gardening has also been a treasured part of life here in our Shenandoah Valley. It is only natural that we consider planting a physical or living garden in honor of both of these traditions.

Alliums = Onions and Garlic

 Plants as found in the Bible:

 Alliums  – Numbers 11:5 – 6.  We remember the fish we ate in Egypt freely; the cucumbers, and the melons, and the leaks, and the onions and garlic. But now our soul is dried away; there is nothing at all, besides this manna, before our eyes."

Anemones (Lilies of the field) - Matthew 6:28 -29. "Consider the lilies of the field, how they grow; they toil not, neither do they spin, and yet I say unto you, that even Solomon, and all of his glory, was not arrayed like one of these."

Coriander — Exodus 16:31. “Now the house of Israel called its name Manna: and it was like coriander seed, white; and the taste of it was like wafers made with honey."

Saffron Crocus

Crocus —  The Song of Solomon 4:14.  “Spikenard and saffron (crocus) calamus and cinnamon, with all the trees of frankincense; myrrh and aloes, with all the chief spices."

Cumin - Matthew 23:23. "While unto you, have omitted the weighter matters of the law.”

Dill

Dill — 23:23. Dill is called Anise in the Bible.

 Fig - Malachi 4:33-4.  "They shall beat their swords into plowshares, and their spears into pruning hooks; nation shall not lift a sword against nation, neither shall they learn war any more. But they shall sit every man under his vine and under his fig tree."

Hyssop — Exodus 12:22. "And you shall take a bunch of hyssop and dip it in the blood that is in the basin and strike the lintel and the two side posts."

Mint

Mint - Matthew 23:23. See above under Cumin. Pomegranate - 11 Chronicles 4:13.  "And four hundred pomegranates on the two wreaths; two rows of pomegranates of each wreath."

Rue - Luke 11:42. "But woe to you, Pharisees!  For you tithe mint and rue and all manners of herbs, and pass over justice in the love of God."

Wormwood (Artemisia) - Jeremiah 9:15. "Therefore thus saith the Lord of hosts, the God of Israel, Behold, I will feed them, even this people, with wormwood and give them water of gall to drink."

Beginning in Song of Solomon 4:12 and continuing we learn of the peace and purity of mind which an enclosed garden can give.  A beautiful garden can be planted   using these herbs.  Perhaps you might want to use a piece of statuary or birdbath somewhere in your garden or yard or perhaps even a fish pond to help feed and water the “birds of the air.”

 

Williamsburg's Bruton Parish Church

There are many good examples of Biblical gardens throughout our nation. Bruton Parish Church in Colonial Williamsburg has a lovely herb garden sponsored and maintained by the ladies of the church.

When beginning to use herbs in cooking, it is best to start slowly and then after you are familiar with the taste, try combinations. 

Fresh herbs can be cut and dried to be stored in airtight containers in a dry dark place. When you use dried herbs, you most probably will want to cut the quantity in half of the amount of fresh herbs you normally use.

Herbs are best added to long, slow cooked food such as soups during the last 15 minutes. If the food is uncooked or cold, the sooner they are added, the better.

A few herbs which were used during Bibical times that you may be familiar with  are as follows:

Basil

 Basil - has a spicy, clove-like taste and scent. Use it with zucchini and in tomato dishes, soups, and stews. It can be used in spaghetti and salads.

Coriander - seeds are crushed and added to fruits, peas, and stews.

Rosemary - a strong more distinctive herb. It goes with beef, lamb, chicken and turkey. Boil it with potatoes, toss it into the peas and cauliflower, and minestrone type soups.  A sprig can be placed in spinach while it is being cooked.

Thyme - wonderful in meat and poultry.  It's an aromatic herb with many uses. onions and eggplant.

Lemon thyme - a great herb to even use fresh in salads.  Simply strip the leaves from the stem and sprinkle over fresh salad greens.

Tarragon - another herb that is a favorite of mine. Use only French tarragon for cooking. The Russian variety has little taste and is more for floral arrangements. French tarragon is used in herb vinegars, salad dressings, herb butters, spreads, fish, shellfish, and poultry of all types.

Recipes For Your Enjoyment!

Herb Butter - One stick butter or margarine softened One-half teaspoon lemon juice Three tablespoons fresh herbs chopped very fine Combine ingredients and mix well. Herb butters may be refrigerated for two weeks or stored in the freezer.

Herb Vinegars

Herbal vinegar -1 cup of a fresh herb. You may add more as you develop a taste for the strength that you prefer. Add clean herbs leaves to 1 gallon of white vinegar. Keep in a warm place for three weeks (sun’s okay}. Strain through a cheesecloth and then bottle. You may add sprigs of fresh herbs in the bottles for visual appeal.  You can also blend several herbs to get a flavor you and your family will enjoy. If you choose to seal these bottles with corks, they can be dipped in hot wax and tied with raffia. Label with a pretty tag.

Infusions of Herbs - Infusions are wonderful for adding instant flavor to teas and fruit drinks. They may be frozen in ice cube trays and stored in the freezer. For each cup of fresh leaves add one cup of water. Simmer over moderate heat until hot. Remove from heat and let cool. Strain off liquid and press out leaves until dry. Will keep in the refrigerator for one week or in the freezer for a year-round use.

Lemon and Mint Ice Cubes

Mints, Lemon Balm, Lemon Verbena, etc. are all great to use. By using cubes made of these herbs, drinks do not become diluted by water as from plain ice cubes. Cherries and other fruits can also be added in the cubes for ice rings which can be made for punch bowls. Even a block can be frozen for use in a pitcher by using a clean milk carton for a freezing container. To keep pieces from floating, add fruits in layers, cover with liquid and then freeze before adding more fruits and herbs.