Herbs: An Introduction
I grew up as a kid during WWII, and we always planted a “Victory Garden” in the back yard, behind the Rose hedge. It was a goodly sized plot of ground, probably 30 feet by 40 feet, and over the years I became intimately acquainted with every spade full of dirt there.
Why? Well, because it was my job every spring from the time I was old enough to step on a shovel and plunge it into the ground to spade up that garden plot and ready it for planting. And I had to go into the chicken coop and get the chicken manure and spread it on the ground and spade it in, also. I started doing this by about 1941, when I was 5.
And over by the house there grew this veritable jungle of weeds. But, when you broke off a leaf and chewed it up it tasted pretty good. It was mint. Mint grows wild, in one form or another, pretty much everywhere. You may have some growing wild in your back yard right now? Some people call this an herb. I simply call it “food”. It’s something we learned to eat and enjoy. And I learned how, when walking through the woods, to identify licorice root — a fern, usually growing on old dead trees — and enjoy chewing on it. Also probably classified as an herb, but I simply called it a “food”.
Some people may consider Yucca an herb, others a flower, and others a food. I’m with both the flower and food groups. There are many different varieties of Yucca and several different varieties of Yucca Flowers. Not all Yucca is edible, but some of them are. And they provide nutritional values for us that we can’t get from other food sources.
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