An Eden of herbs: Bible inspires fragrant garden

Milwaukee Journal Sentinel (MCT) - In the beginning, God created gardens. And they would come to produce more than tempting fruit for Adam and Eve.

There was basil, seen after the resurrection, growing around Jesus' tomb. There was horehound "Marrubium," a musky, bitter-tasting herb used by Jews during Passover.

All told, the Bible mentions more than 66 herbs.

Most of them now grow in the Rev. Keith Amborn's backyard sanctuary at the parsonage of the church where he preaches on Sundays, St. Paul Evangelical Lutheran Church in Milwaukee, Wis.

Some plants in Amborn's Bible herb garden could be considered weeds, but not by Amborn. His thistle patch is a reminder of God cursing the ground because of Adam's sin, he said, referring to thistle references in Genesis 3:18. Seventeen Hebrew words apply to plants with prickles and thorns, he added.

The fruit of temptation, by the way, wasn't an apple, Amborn said, because there weren't any apples in the Holy Land. "It was either an apricot, an orange or a pomegranate."

And the tree that Zacchaeus, the "wee little" tax collector, climbed so he could see Jesus pass through Jericho wasn't the sycamore that grows in Wisconsin, Amborn said. It was what we call a mulberry tree, which grows 30 to 40 feet tall and has a short main trunk that divides into many branches near the ground so it can be climbed easily. Amborn's garden naturally includes a mulberry tree, too.

"It's the stories behind the things in my garden that make them important to me," said Amborn, a gentle man with a passion for gardening that he traces back to his father.

"These plants are tied to biblical times. The people of biblical times learned to use them for food and medicine. They are the living link between us and the people of distant times. ... The onion and leek, the dill, mint and rue of our lives were also part of the everyday lives of the Bible people."

Amborn has read many herb books and has visited other Bible herb gardens. His garden has grown to serve many purposes.

"I memorize sermons out here," Amborn said, as he described each herb in the backyard sanctuary. "I can't sit and memorize. I have to walk around and preach it and learn it."

When Amborn and his wife, Bonnie, lived near La Crosse years ago, their parsonage was in the countryside, and their neighbors included a herd of cows grazing in a pasture. "I preached to the cows," Amborn recalled with a chuckle. "They would come up to the fence and listen. And when they walked away, I knew the sermon was long enough, and it was time to say, 'Amen.'"

While there are no cows here to prompt an "Amen," there's a sense of peace in Amborn's garden that encourages reflection.

"It's quiet," he said. "At night in August, you get the fireflies. And you don't hear the traffic. ... In the morning, after the sun has shone on the herbs for a while, you don't smell the bus exhaust. You smell rosemary and basil. The fragrance changes with the direction of the wind."

Three of the most important events in the Bible took place in a garden, Amborn points out. According to the creation story, sin entered the world when the serpent (Satan) tempted Eve to eat fruit from the Tree of Knowledge of Good and Evil. In the New Testament, Jesus was strengthened in his commitment to go to the cross in the Garden of Gethsemane. After his crucifixion, Jesus was placed in a tomb in a garden.

Amborn's garden is actually a collection of mini-gardens throughout the spacious backyard. Each has a theme, from the "back door herb garden" near the back door of the parsonage to the "patio garden," the "hummingbird garden" and the "wattle fence" area _ a chain-link fence interwoven with branches, like a basket weave. Historically, a wattle fence enclosed animals, orchards and gardens.

Basil is part of Amborn's "back door herb garden." A "basil ladder" showcases several types of basil, including bush basil, dark opal, lemon basil, purple ruffles and sweet basil. The word basil is thought to come from the Greek word for "king" and harkens back to Jesus' tomb.

While it's not an herb, a passion vine with a particularly striking flower also alludes to the crucifixion. Catholic priests in Peru saw a religious symbolism to the plant in 1620, Amborn explained. Also known as Passiflora incarnate, it winds its way up the back side of the parsonage.

The purple color of the passion vine's flowers represents the passion of Christ, Amborn said. The radial filaments represent the crown of thorns; the 10 petals and sepals represent the 10 faithful apostles; the top three stigmata represent the three nails; and the lower five anthers represent five wounds.

The curling tendrils represent whips used by Jesus' persecutors, and the lobed leaves represent the hands of the tormentors, he said.

Each passion vine flower blooms for one day, opening around noon. Amborn cuts the vine to the ground in the fall, and it returns the next spring, resuming its climb up the side of the house.

Amborn's "bitter herb garden" includes sorrel, Swiss chard, kale and horehound. This plot represents the Hebrews being commanded to eat Passover lamb with bitter herbs, symbolizing the bitter bondage in Egypt and the haste with which they left.

A separate fenced herb garden includes four beds of herbs separated by flagstone steps in the shape of a Greek cross, with four arms of equal length. One of the beds includes the ancient herb hyssop, mentioned in the Old Testament for purification, as well as lemon grass, which is related to calamus or reed cane in the Bible. God included calamus in his directions to Moses for making and using holy oil.

Above the driveway is an archway strung with artificial yellow lilies and a "beehive chandelier" with yellow citronella candles. Happy bees are more than a decorating theme _ they also flitter around the yard. "If you don't bother them, they won't bother you," Amborn said.

Over time, the garden has grown its own ministry.

Curious neighbors in the Enderis Park neighborhood sometimes drop by to explore the biblical herbs. Amborn welcomes questions and interest.

Last month the garden was part of the Enderis Park and Enderis East Neighborhood Association's Garden Walk. Church members served refreshments incorporating herbs from the Bible garden, including lemon balm punch, rosemary-pineapple cooler, minty grape cooler, herbed cheese and crackers, herbed popcorn and several herb cookies.

"I've also given talks to ladies of the church about herbs," Amborn said.

"You see the beauty of the Creator here," he said. "I do believe He made everything that is in my garden and gave it to us for a purpose, whether it was for food or medicine.

"It's up to us to find out its use."

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LEMON BALM PUNCH

Makes about 1 gallon

2 quarts boiling water

2 large handfuls fresh lemon balm leaves, washed

A few sprigs lemon verbena or lemon grass (optional)

2 quarts ginger ale or grapefruit-orange juice

Ice for serving

In a large pot bring water to a boil. Reduce heat to low and add lemon balm and, if desired, lemon verbena or lemon grass. Or, pour boiling water into teapot and add the herbs. Let simmer 5 to 10 minutes or steep 20 minutes. Cool and then strain. Blend with ginger ale or grapefruit-orange juice and serve with ice.

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HERBED POPCORN

Makes 8 to 10 cups

˝ cup (1 stick) diet or regular margarine (or butter), melted

1 teaspoon dried oregano

1 teaspoon dried parsley

˝ teaspoon dried basil

˝ teaspoon garlic powder

˝ teaspoon onion powder

8 to 10 cups popped popcorn

Shredded Parmesan cheese for topping

Salt to taste

Season margarine with oregano, parsley, basil and garlic and onion powders. Let sit awhile to allow flavors to blend, then stir into hot popcorn. Top with Parmesan and salt.

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HERBED CHEESE

Makes about 1 ˝ cups

1 package (8 ounces) cream cheese, room temperature

3 cloves garlic, crushed

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh chives

1 teaspoon caraway seeds

2 teaspoons chopped fresh dill

4 teaspoons chopped and crushed fresh parsley

Freshly ground black pepper to taste

Combine all ingredients in blender container and blend until smooth. Press into any shaped mold. Cover and refrigerate 2 to 3 hours or overnight.

Variation: Dried herbs may be used in place of fresh herbs. Reduce amount by half.

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LEMON THYME COOKIES

Makes 5 dozen

2˝ cups flour

1 teaspoon cream of tartar

˝ teaspoon salt

1 cup (2 sticks) butter, room temperature

1˝ cups sugar

2 eggs

3 tablespoons dried lemon thyme or 6 tablespoons fresh lemon thyme

In medium bowl, sift together flour, cream of tartar and salt. In mixing bowl, cream butter with sugar; add eggs and mix well. Work in flour mixture until well blended; stir in lemon thyme. Chill overnight.

Preheat oven to 350 degrees.

Roll dough into walnut-size balls. Bake in preheated oven on greased cookie sheet about 10 to 15 minutes, or until light brown.

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MINT COOKIES

Makes 3 dozen large or 6 dozen small

1 cup (2 sticks) butter, room temperature (or ˝ cup (1 stick) butter and ˝ cup solid vegetable shortening)

˝ cup sugar

2 cups flour

Ľ teaspoon salt

˝ teaspoon peppermint extract

2 tablespoons crushed dried mint leaves (or 4 tablespoons crushed fresh mint leaves)

Additional sugar

In mixing bowl, cream butter and the ˝ cup sugar; add flour, salt, extract and mint. Mix thoroughly. Chill dough.

Preheat oven to 350 degrees.

Form dough into 1-inch balls and roll in sugar. Place on ungreased cookie sheets. Press each dough ball with thumb. Bake in preheated oven 12 to 15 minutes, or until light brown on bottom.

Variations: Add chocolate chips and/or favorite chopped nuts; roll in mint sugar; ice with milk chocolate candy while warm; glaze with pale green icing. For an interesting plate of cookies, try several variations.

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© 2008, Milwaukee Journal Sentinel.