Hooked on herbs!

  • by Jennifer Kneuss
  • January 31, 2012
  • 489
                        
Summary: Gardeners who discover the joys of growing their own collection of fresh herbs handy for use in the kitchen, find them to be an invaluable addition to their culinary ventures. Thousands of years of history have shown that herbs have played a crucial role for mankind. Medicinal, culinary, aromatic, and ornamental uses have assured herbs’ place as valuable plants. It is important to differentiate between perennial, biennial, and annual herbs. Perennials are sown once and then come up again and again, usually for many years. Biennials grow the first year, but do not flower until the second, after which they die. Annuals must be reseeded each growing season, although some do self-sow somewhat. Herbs aren’t fussy. They don’t require fantastic soil or lots of fertilizer. In fact, many herbs prefer mediocre soil and actually thrive on frequent harvesting, which serves to promote constant new growth. The average American gardener will most likely find that there are several basic herbs that are relatively easy to grow for everyday use. Whether on a sunny windowsill, in a special herb garden, or simply among the vegetable garden plants, anyone not allotting at least a small amount of space to growing herbs is missing out. • Basil – A cook’s staple, basil is an annual. Varieties include Thai, Genovese, lemon, cinnamon, sweet, African blue, and spicy globe basils. Easy to start from seed. • Chives – Perennial with a delightful, onion flavor. Propagate by dividing the root clumps or from seed. • Cilantro/Coriander – Annual, grows well from seed, and known by several names. Cilantro is the name of this plant’s leaves, popular for use in Mexican dishes. Very strong flavored. Coriander is the name of the plant’s dried seeds, which are used whole or ground. Cooks use them in soups and stews, curries, sausages and pickles, and in ratatouille. • Dill - Well loved annual, with feathery fronds. Leaves and seeds are both delicious. Difficult to transplant, so direct sow the seeds where you want them to grow. • Lavender – Wonderfully scented, perennial lavender is used as an aromatic herb most frequently, but also for some culinary purposes. Grows slowly, so most people propagate it by rooting fresh cuttings. Loves rocky, dry soil and plenty of lime. Lavender needs protected from harsh winter weather. • Mints –Beware the wild perennial mints! These herbs, which include peppermint, spearmint, pennyroyal, apple mint, pineapple mint, have a strong tendency to overthrow any other plants in their path. Their roots grow extensively, so it is best to plant them in pots sunken down into the soil or in beds with deep barriers around the perimeter. Mints are renowned for building up poor soil, so a large patch of them can do wonders. The problem is, once they are established, they are almost impossible to fully eradicate. Great for flavorings and delicious, refreshing teas. • Oregano – This hardy perennial will come back time and again, and is great on pizzas and in Italian sauces or on steak or lamb. Oregano sprawls, so give it plenty of room. Loves even the poorest soils. • Parsley – Hardy biennial. High in vitamins A and C as well as iron. Use fresh or dried. Most gardeners plant from seed each year. • Rosemary – Tender perennial, so does not do well in extreme cold. The heady scent of this evergreen shrub is unmistakable. Takes a long time to grow from seed, so advisable to propagate from cuttings. Enjoys sun and soil rich in lime. Great for meats/roasts and in dressings. • Sage – Perennial. Seeds must be started very early in the season. Great with pork. • Tarragon – Perennial, best grown from root cuttings or division. Needs winter protection. Young leaves are absolutely the best, as tarragon does not dry well. Tastes similar to anise. • Thyme – Perennial with many varieties, including common, lemon, wooly, mother-of-thyme, and golden thymes. Great seasoning for many different foods.


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