Angelica– The leaves, seeds, stems and roots of this colonial-era herb are believed to contain medicinal properties and ward off evil.

Apothecary Rose– Also known as the “Germantown rose” because of its wide cultivation in Germantown, Pennsylvania during the 18th century, this flower is used to make rosewater, which has both medicinal and cosmetic applications.

Borage– Leaves have a mild cucumber taste and are eaten as a fresh vegetable or a dried herb. In Russian and Polish cultures, it is used to flavor pickles.

Chives– A culinary plant. In the 18th century, rose-colored vinegar was often made from chive blossoms. Garlic chives, also grown in this garden, have rounder, hollow leaves and a mild, oniony flavor.

Chamomile– The flowers are often dried to use in tea. Chamomile actually has no known effect on sleep, but can have negative effects for people with certain hormone issues or allergies.

Blue Sweet Violet– Cultivated for its fragrant flowers. All of our violets are edible, too!

Confederate Sweet Violet– A color variant of the common blue violet, originally found only in small areas of Illinois.

Labrador Sweet Violet– Grows in milder climate; a good companion plant.

Catmint– Related to catnip, but is valued for its ornamental qualities with a lesser scent. The scent of catmint is disliked by many insect species.

Calendula– A member of the marigold family. Historically, flowers were used for medicinal purposes. Can be used as a substitute for saffron.

Common Rue– Native to the Mediterranean. Grown for its culinary and insect repellant properties.

Coneflower– In Native American culture, the purple coneflower was used to treat poisonous bites and stings, toothaches, reduce inflammation, sore throats, colds, and more. The varieties which we have in the garden only differ in terms of flower color, size, and bloom time.

Coral Bells– Grown mainly for aesthetic purposes today, though the Native Americans used the thick roots for medicinal uses by drying and then pounding them into a wound dressing.

Goldenrod– Historically used as a traditional remedy for the respiratory, digestive, and urinary systems. Also used as a yellow dye. The goldenrod varieties in this garden only differ in terms of flower shape and arrangement.

Bronze Fennel– Fennel has a licorice flavor. Its leaves, stems, and seeds are all used in food.

Horseradish– A root vegetable related to mustard, cabbage, and broccoli that is the main ingredient in horseradish sauce.

Lady’s Mantle– Often used for its astringent properties and to stop bleeding; used for women's health issues; and used for gastrointestinal issues, inflammation and a diuretic.

Lavender– Lavender was grown primarily for its scent, unlike most herbs which were historically grown for culinary or medicinal purposes.

Lovage– The stems and leaves taste like celery. Lovage resembles a giant-sized celery.

Monarda (Bee Balm)– Native Americans introduced this herb to the early colonists. Related to mint and can be found as an invasive plant in some places.

Meadowsweet–Used to treat various ailments such as fevers, headaches, and digestive issues. Additionally, meadowsweet was used in brewing and for flavoring foods and beverages. Its pleasant fragrance made it popular for strewing on floors and for use in potpourris.

Motherwort– In folklore, motherwort was believed to guard against evil spirits, cure “melancholy vapors,” restore cheerfulness, and protect the wombs of mothers. This hardy plant can be found as an invasive species in some places.

Mint– Mint tea was and is a common remedy for stomach aches. Mints should be given a boundary as they can easily overtake any available growing space.

Oregano– Native to the Mediterranean, this common culinary herb has become naturalized all over the northern hemisphere.

Scented Geranium– These flowers were believed to have magical properties, with different scents associated with different outcomes. The varieties we have here differ mainly in terms of scent, each one having its own distinct fragrance. Try rubbing the leaves with your fingers on the leaves to experience each one! Compare their scent to the label. Do you think they were accurately identified?

St. John's Wort– An important medicinal plant that was used to treat wounds and depression. Named because it was historically harvested around the 24th of June, or St. John’s feast day in the Catholic tradition.

Rose Campion– A perennial flower related to carnations. This flower self-seeds regularly, and can form large colonies if left unchecked.

Sage– Sage was reputed to improve the memory and aid digestion. In ancient times, sage was highly valued and believed to have a great number of positive effects.

Santolina– The button-shaped flowers were dried for winter bouquets and used for dye. Santolina repels insects and continues to be used today, sometimes placed in sachets in clothing or linen drawers, to repel moths and insects. 

Summer Savory– The leaves added a peppery flavor to soups, stews and stuffings; Summer savory is sometimes called the "bean herb."

Tansy– Used for embalming; also a round-worm treatment and insect repellent.

Thyme– A common herb used in a large variety of dishes and across cultures. Thyme is native to the Middle East but was spread across Europe in the time of the Roman empire.

Valerian– Valerian was used for its tranquilizing effects and is attractive to cats.

White Yarrow– The leaves were used medicinally in “tisanes,” or herbal teas. The flowers provided “delight” freshly cut or dried.

Wood Betony– Wood Betony is a hemiparasitic plant, meaning its roots tap into other plants’ root systems for water and nutrients without killing the host. It requires this lifestyle to thrive, and should be placed near different species of plants.

This was made by marketing and communications intern Ella Simons!