Civilizations have been growing herbs since antiquity, using these flavorful and aromatic plants for their medicinal qualities, flavor in foods, fragrance, pesticidal properties, and industrial applications. Herbs are considered easy to grow, and can be grown year-round within the right environment.
|Angelica||Used as a sweetener; in salads; as decoration on baking|
|Anise||Flavor for baking, cooking, liqueurs; leaves in salads|
|Balm||Garnish for seafood; sweetener; used to make tea; flavor in drinks/food|
|Basil||Flavor for sauces, salads, meat; soothes indigestion|
|Bay||One leaf is powerful enough to season a pot of soup, stew, etc; leaves repel insects|
|Borage||Decorative on pastry; young leaves eaten in salad|
|Burnet||Young leaves in salads and soups, refreshing in drinks; mix with butter for flavor|
|Caraway||Young leaves in salads/soups; seeds add flavor to baked goods/cheese dishes/pork/lamb|
|Chervil||Chop for soups/omelettes; used in French cooking like parsley; add fresh leaves to salads/potatoes/poultry and fish dishes|
|Chives||Chop and add to salads, hamburgers, potatoes, sauces, spreads|
|Cicely||Use green seeds for soups and salad dressings; use roots raw or boiled (like fennel); sweetener for pie or over fruit;|
|Coriander||Young leaves can be used in salads/soups; seeds are ground and used in curry, on various meats, sprinkled on baked goods|
|Costmarry||Used to make tea; use a little to flavor salads or iced drinks; repel moths|
|Dill||Dried or fresh leaves flavor soups, salads, vegetables, meat dishes.|
|Fennel||Thin slices of bulb in salads/slaws; leaves can be chopped and added to various dishes, especially citrus dishes; seeds are frequently used in Italian and Indian dishes|
|Garlic||Chop, crush, grate, slice and add to most dishes; different varieties have various strengths of flavor|
|Horseradish||Shredded/grated root is used to make sauce primarily for meat dishes|
|Hyssop||Leaves are slightly bitter with an intense aroma of mint; used to make tea, flavor honey, and used moderately to flavor food|
|Lovage||Young leaves add flavor to soup/stews/sauces/salads; stem bases are blanched and eaten like celery; leaves are used to make tea|
|Marjoram, pot||Used in stuffings, sausage, omelettes, cheese dishes, soups/stews; chopped leaves are used on lamb/pork/veal. Slightly bitter compared to sweet marjoram|
|Marjoram, sweet||Fresh leaves in salad; used the same as pot marjoram|
|Mint||Used to flavor gum, mouthwash, candy, salsa, jellies; used in iced drinks or to make tea; garnishes lamb;|
|Oregano||Dried, crushed leaves are used for Italian, Mexican, and Spanish dishes, including sauces/stews; sprinkled on grilled vegetables, meat and fish; combines well with garlic and spicy foods|
|Parsley||Used fresh or dried as a garnish on potato, rice and meat dishes; fresh parsley is used in soups, salads and sandwiches|
|Rosemary||Sprigs are used on top of meat dishes before roasting/broiling; added to soups, salads, stews, rice dishes; strong flavor so use sparingly|
|Sage||dried or fresh leaves used for a variety of meat and vegetable dishes; flavors salads, pickles, soup and stuffing; fresh leaves used to flavor iced drinks|
|Savory, summer||Peppery, mint-like flavor; used in meat sauces; seasoning with beans; fresh leaves in salad, omelettes; popular in teas, butter and vinegar|
|Savory, winter||Slightly more bitter than summer savory and a taste of pine. Used in much of the same uses as summer savory|
|Sorrel||Can be used in place of spinach; used in omelettes, soups, stuffing, potato dishes and salads|
|Tarragon||One of the four fine herbes of french cooking; used in chicken, fish, egg and cheese dishes; used in stews; used in carbonated drinks for flavoring|
|Thyme, common||Used with lamb, poultry and tomatoes; widely used in soups, stews, and sauces|
|Thyme, lemon||Used much the same as common thyme; used in puddings, custards and fruit dishes|
The ideal soil for growing herbs should be approximately 50% loam and 50% porous. Compacted soil does not allow room for water, air, or plant roots and should be avoided or worked into shape. In order to improve the texture, structure, and fertility of the soil, well-decayed compost is recommended. Each spring, till 1-2 inches of compost into your soil. As an additional note, most herbs grow best a soil with a pH of 6.5-7.5. Taking the time to prepare your soil for growing herbs will provide better crops.
When growing herbs, be aware of the spacing each herb requires. Usually, herbs require sunlight, so be sure place taller plants behind the smaller herb plants. Some plants, like mint, will take over the garden, so be sure trim these herbs back regularly as they push the boundaries.
Companion planting herbs is a suggested consideration when planning a herb garden. Some herbs will attract bees aiding in pollination, while some herbs will repel harmful insects. A little research before planting is suggested.
Herbs should be grown as close to the kitchen as possible. Find a spot with good soil that recieves at least a half day of sun. This will allow you easy access when preparing that special meal.
Soak the garden periodically, especially if you have good drainage. Most garden plants require approximately 1 inch of water per week. Periodic soaking of the soil is preferred over frequent light watering. This method loses much of the water to evaporation, and draws the roots to the surface. Review the needs of your individual herbs before planting.
As a general rule, harvesting herbs is best done just before the herb plant blooms, which is when the leaves have the most flavor. The best time of day to harvest herbs is early in the day when aromatics are at their highest. Some herbs can just have the leaves picked while others require longer snippets taken off. Review information on your specific herbs for best growing herbs practice.