Meet a Member of the Woodland Herbal Family: Barbara Keith

(Article by Jenni Parsons)

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My name is Jenni Parsons and I would like to introduce you to my mama and Leah’s nana, Barbara Keith. She is the matriarch of our herbal family. She has been passionately using and growing herbs since the age of 14. While she makes and uses herbal medicines, her talents shine in the kitchen using culinary herbs. In the interest of introduction and encouraging others to play with herbs, she kindly agreed to an interview with me.

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Q. What first inspired you to learn about herbs?
A. When I was in the eighth grade, I won superior in state with my school science project on food additives. I discovered that everything listed after the word salt was an additive. I was shocked at the amount of chemicals added to most food. Food dyes were discovered to be carcinogenic, and most "flavorings" were lab made and very unhealthy.
My first time using culinary herbs came with a new recipe, Bean Beef Savory. By adding a little sage to a mixture of plain ingredients, it became a dish transformed. I continued to learn and try herbs in recipes and dishes both tried and new. My first little herb garden had sage, rosemary, thyme, parsley, and chives. All are still staples in my kitchen.
What I learned with that 6th grade project has remained with me through my life. When I had my children, I made sure to use fresh milk, vegetables from my garden, and fruits from my trees. My chickens provided fresh eggs and meat, and I kept the freezer stocked with beef and pork we raised and butchered ourselves. My herb garden grew larger every year and I discovered that food could be medicine. By adding rosemary to our Sunday pot roast, I was providing my family with extra vitamin c, iron, and calcium. Rosemary helps with muscle pains, improves memory, and boosts the immune system. I made baby food myself, in lieu of the tiny jars full of additives found on the grocery shelves. Armed with healthy homegrown foods and herbs and a blender, I made a much healthier menu for my babies.

Q. What is the weirdest herb you have planted in your garden?
A. Chocolate mint. When I bought the plant it had a lovely chocolate peppermint taste and scent. Once planted in the ground with my other herbs the chocolate taste disappeared and only the scent of mint remained. Then it took off, sending runners to every corner of my garden. I've spent years yanking that stuff out of the ground!

Q: What is your favorite recipe using herbs?
A: It depends, I have so many favorites! If I had to narrow it down, I would pick two: Bean Beef Savory and Lavender Cake.
Bean Beef Savory is an old boy scout recipe and it is the perfect weeknight meal. It is simple to throw together, quick to cook, and served with a green salad and fresh buttered bread, so it makes a wonderful complete meal, and fast.
I first tasted lavender cake in 1994 while visiting Oak Hill Farm in Lebanon, Indiana. Marge Clark, author of the Thyme Cookbook series, led our small group through her large herb gardens. There I attended classes and was able to taste recipes from her books at a luncheon. The moist vanilla lavender cake with delicate icing dotted with fresh lavender flowers was my favorite, and remains my favorite. It is the recipe I make when an occasion calls for something elegant and special.

Q: What is your favorite medicinal herb?
A: The herb I use the most as a medicinal remedy is peppermint. It is a simple and obvious herb with so many uses. It eases a belly ache, sore throat, cough, sinus congestion, and it settles a teething child. Peppermint tea is the medicine I use most.

Q: What is your biggest challenge in the herb garden?
A: I have grown hundreds of different types of herbs over the years. While some herbs are perennial, some are annual plants, so I challenge myself to keep annual plants alive and well through the winter by bringing them indoors with me. Last year I was pleased to share my living room with a very leggy nasturtium plant and this year I hope to keep my lovely rosemary alive until it is time to go back outside. Rosemary is a perennial in many states, but they are notoriously fickle in Ohio gardens. With some gentle January pruning and love and care, I hope to place her back in her spot in the garden come May. It's a fun challenge for me to bring in herbs to care for in the winter months, especially when it is a favorite plant.

Q: Lastly, what advice would you offer to beginners, learning to use herbs for the first time?
A: Don’t be afraid. Everyone uses herbs, whether it be salt, pepper, onion, or garlic. Smell the new herbs, taste them. Try them in recipes you already make to brighten up the dish. Take the culinary herb charts and toss them out the door! If you like it, use it. Try something new, and don't be afraid of herbs.

I am incredibly lucky to have such a mother. Last summer I attended one of her culinary herb classes. She used ground beef to allow the class to taste different herbs to see what each person enjoyed.

By dividing the meat, and adding one herb to each portion, she made meatballs to taste. Many recognized the taste if not the name of the herbs. All went home eager to add to their gardens and visit the herb section of their local shops. I thought this was a wonderful way to try out the different herbs, and I encourage you to do something similar. I hope you heed my mama's sage advice and try something new. To get you started, she has included her Bean Beef Savory recipe to make for your own family.
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Please feel free to ask questions, share your herb tasting stories, and include your favorite recipes as you expand your palate and your spice rack. Don't be afraid of herbs!

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Bean Beef Savory 

1 lbs ground beef
small diced onion
2 cans pork and beans
1 small can tomato sauce
1 small can sliced mushrooms
salt and pepper to taste
1/2 tsp sage

Brown beef in a large skillet, add onion and fry until cooked. Drain grease. Add remaining ingredients, cook until heated through and serve.
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(Main photo by vivalivadia via Flickr)