Have you ever thought about what you would have taken on a tiny, crowded ship traveling over a vast, unknown ocean to a new land about which you knew nothing? I hadn’t thought about this scenario, either, until I began research for a presentation about herbs grown and used by early English settlers in Colonial America.

I developed a list of necessary items that the voyagers would need for the voyage: a few articles of clothing and bedding; a cook pot and utensils; tools to build shelters and weapons to fight off wild animals and potential enemies; and the seeds, dried roots, flowers, bark, and leaves to flavor their food and help combat pain, fever, illness, and injury.

The gardens of most early Virginia colonists likely resembled the typical kitchen gardens they had left behind in England. Stylized European and Elizabethan-type gardens were developed later in Virginia by prosperous planters and merchants as communication and trade between the New World and Europe increased.

The aptly named kitchen garden was placed behind and close to the house. The typical colonial kitchen garden consisted of 8” to 12-inch-high raised beds bordered by wood or stone. The beds were 4 feet wide and either 4 or 8 feet long and arranged on either side of a sand, gravel, or herb-lined path. Vegetables, herbs, and a few decorative flowers were planted closely together in the beds with little regard for spacing or placement.

Fresh and dried herbs were crucial to the survival of the early colonists, and most served a variety of purposes. Besides improving the flavor of often unappetizing or spoiled food, herbal preparations served as medications for illnesses and injuries. The same herbs were used in magical potions as well, since magic was closely tied to medicine during this period. In addition, herbal preparations were used to sanitize houses and for personal hygiene and as cosmetic preparations.

Many herbs native to the Mediterranean region were brought to northern Europe and Britain by returning Crusaders. Winter and summer savory have been used for at least 2,000 years to enhance the flavors of meat and strong-tasting vegetables.

Fowl were stuffed with sage leaves, not only to enhance the flavor of gamy meat, but also because some cooks noted that those who ate the sage-stuffed birds did not become ill. We now know that Salvia species, as well as many other herbs, have antibacterial properties.

Parsley has a high chlorophyll content and was chewed to sweeten the breath and also sprinkled on corpses to mask unpleasant odors. Rosemary (for remembrance) was a brain food and dispelled bad odors and also demons. Thyme contains thymol, an antiseptic still found in mouthwash, and was also used as a flavoring for almost any dish. These three herbs, along with sage, are all effective insect repellents.

Lavender is an insect repellent, too, and was also grown to attract bees. Lavender oil in water makes a good disinfectant and dispels unpleasant odors. Young women dabbed on lavender water as a perfume to attract a mate. Pleasant-smelling lemon balm attracts bees, and the leaves can be eaten in a salad or dried to make a lemon-flavored tea.

Spearmint and peppermint were used mainly to ease upset stomachs. It was once believed that mints cure rabies. They do not.

Rue was called the “herb of grace” and used to sprinkle holy water. Primarily a medicinal herb, rue was used to treat a wide variety of physical ailments and considered a strong defense against witches. Do not ingest rue; large doses can cause gastrointestinal distress and mental confusion.

This is a short list of some herbs commonly used by early colonists. If you interested in learning more about the history of herb usage, many National Park and historic homes sites online offer lists of herbs and herbal preparations brought from England and Europe.

The material contained in this column is for informational use only and is not intended as a substitute for the advice of a licensed medical professional.

Italian or flat-leafed parsley, at left, and winter savory, below.