1. Herbs have
played an important part in man's life for countless years -- in his politics,
romance, love, religion, health, and superstition.
Celery was
used by the Abyssinians for stuffing pillows. Ancient Greeks and Romans crowned
their heroes with dill and laurel. Dill also was used by the Romans to purify
the air in their banquet halls.
Some herbs
were given magical properties, probably because of their medicinal uses. The
early Chinese considered artemisia to have special charms. In France during the
Middle Ages, babies were rubbed with artemisia juices to protect them from the
cold. Ancient Greeks used sweet marjoram as a valuable tonic, and parsley as a
cure for stomach ailments. Rosemary was eaten in the Middle Ages for its
tranquilizing effects and as a cure-all for headaches.
Chives, still
a common herb often found growing wild, had economic importance throughout Asia
and many Mediterranean countries. Odd as it seems now, the early Dutch settlers
in this country intentionally planted chives in the meadows so cows would give
chive-flavored milk.
Mint, another
popular herb today, also had its beginnings early in history. Greek athletes
used bruised mint leaves as an after-bath lotion. In the Middle Ages, mint was
important as a cleansing agent and later was used to purify drinking water that
had turned stale on long ocean voyages. Mint also was given mystical powers It
was used to neutralize the "evil eye" and to produce an aggressive
character.
Mustard was
lauded by Hippocrates, the ancient Greek physician, and Shakespeare called it a
desirable condiment in several of his plays.
Other herbs
with importance dating back to early times include basil, saffron, sage, savory,
tarragon, and thyme.
Early settlers
brought herbs to America for use as remedies for illnesses, flavoring, storing
with linens, strewing on floors, or burning for their pleasant fragrances. Some
herbs were used to improve the taste of meats in the days before preservation
techniques were developed. Other herbs were used to dye homespun
fabrics.
Herb gardens
were almost an essential feature of pioneer homes. They were placed in sunny
corners near the house to be readily available to the busy homemaker. As the
population of the new country grew, people from many nations brought herbs with
them. This resulted in an exchange of slips, seeds, and plants.
Many herbs
familiar to settlers from other countries were found growing wild in the new
country. These included parsley, anise, pennyroyal, sorrel, watercress,
liverwort, wild leeks, and lavender. American Indians knew uses for almost every
wild, nonpoisonous plant, but they used the plants chiefly for domestic purposes
-- tanning and dyeing leather and eating..
Definition, Number, and Types of Herbs Available
Early herb
gardens were the major source for food seasoning. The need for homegrown herbs,
however, declined with the advent of modern stores. Today, many gardeners are
rediscovering the joy and pleasure of producing their own herbs.
Definition of
Herb
From the
botanical viewpoint, an herb is a seed plant that does not produce a woody stem
like a tree. But an herb will live long enough to develop flowers and
seeds.
Number of
Herbs Available
A true herb
connoisseur can select from a wide variety of common and not-so-common herbs.
For example, the E & A Evetts Ashfields Herb Nursery of Shropshire, England,
lists 57 herbs, 16 mints, 17 onion-type herbs, 20 sages, and 17 thymes in a
recent catalog.
The Brooklyn
Botanic Garden Handbook on Herbs lists 73 different types of
herbs.
Some herbs fit
into one or more classifications according to use -- culinary, aromatic,
ornamental, and medicinal.
Culinary
Herbs
Culinary herbs
are probably the most useful to herb gardeners, having a wide range of uses in
cooking. These herbs, because of their strong flavors, are generally used in
small quantities to add flavor. Parsley, produced in the largest amount, is used
mostly as a garnish. Next in popularity is sage -- an important flavoring in
pork sausage. Other popular culinary herbs include chives, thyme, savory,
marjoram, mint, and basil.
Aromatic
Herbs
Aromatic herbs
have some novel uses and are not as popular to grow. Most have pleasant smelling
flowers or foliage. Oils from aromatic herbs can be used to produce perfumes,
toilet water, and various scents. For home use, the plant parts are used intact,
often to scent linens or clothing. When dried, many aromatic herbs will retain
their aroma for a considerable period. Some common aromatic herbs include mint,
marjoram, lovage, rosemary, and basil.
Ornamental
Herbs
Ornamental
herbs have brightly colored flowers and foliage. Many have whitish or
light-colored flowers. Valerian has crimson blossoms while borage and chicory
are blue-flowered. Such herbs as variegated thyme, mint, lavender, and chives
produce variegated foliage.
Medicinal
Herbs
Medicinal
herbs have long been thought to have curative powers. But while present medical
knowledge recognizes some herbs as having healing properties, others are highly
overrated. Medicinal herbs should be used carefully. Some herbs are harmless
while others can be dangerous if consumed.
Herb
Types
Herbs also can
be classified as annuals, biennials, and perennials. Annuals bloom one season
and then die. Biennials live for two seasons, blooming the second season only.
Once established, perennials overwinter and bloom each season.
Beginning herb
gardeners may have a problem deciding which herbs to plant because of the large
number of herbs from which to select. A quick check of your supermarket shelf
will give you some idea of the types of herbs used in cooking and also will
serve as a planting guide. Many cookbooks also offer information on uses of
various herbs as flavorings.
Following is a
good variety of flavors and uses of recommended herbs for beginners:
Strong
herbs -- winter
savory, rosemary, sage
Herbs strong enough for accent -- sweet basil,
dill, mint, sweet marjoram, tarragon, thyme
Herbs for blending --
chives, parsley, summer savory
As your
interest and needs increase, you can add to the variety of herbs in your garden.
Keep in mind that herbs can be annuals, biennials, or perennials when selecting
herbs to grow for the first time.
Annuals
(bloom one
season and die) -- anise, basil, chervil, coriander, dill, summer
savory
Biennials (live two seasons, blooming second season only) --
caraway, parsley
Perennials (overwinter; bloom each season once
established) -- chives, fennel, lovage, marjoram, mint, tarragon,
thyme,
winter savory.
Most commonly
used herbs will grow in the Northeast. If you have room, you can make herbs part
of your vegetable garden. However, you may prefer to grow herbs in a separate
area, particularly the perennials.
Herb Garden
Size
First, decide
on the size of your herb garden; this will depend on the amount of variety you
want. Generally, a kitchen garden can be an area 20 by 4 feet. Individual 12- by
18-inch plots within the area should be adequate for separate herbs. You might
like to grow some of the more colorful and frequently used herbs, such as
parsley and purple basil, as border plants. Keep annual and perennial herbs
separate. A diagram of the area and labels for the plants also will
help.
Site and Soil
Conditions
When selecting
the site for your herb garden, consider drainage and soil fertility. Drainage is
probably the most important single factor in successful herb growing. None of
the herbs will grow in wet soils. If the garden area is poorly drained, you will
have to modify the soil for any chance of success. To improve drainage at the
garden site, remove the soil to a depth of 15 to 18 inches. Place a 3-inch layer
of crushed stone or similar material on the bottom of the excavated site. Before
returning the soil to the bed area, mix some compost or sphagnum peat and sand
with it to lighten the texture. Then, refill the beds higher than the original
level to allow for settling of the soil.
The soil at
the site does not have to be especially fertile, so little fertilizer should be
used. Generally, highly fertile soil tends to produce excessive amounts of
foliage with poor flavor. Plants, such as chervil, fennel, lovage, and summer
savory, require moderate amounts of fertilizer. Adding several bushels of peat
or compost per 100 square feet of garden area will help improve soil condition
and retain needed moisture.
Sowing Herb
Seed
Nearly all
herbs can be grown from seed. Although rust infects mints, very few diseases or
insects attack herbs. In hot, dry weather, red spider mites may be found on
low-growing plants. Aphids may attack anise, caraway, dill, and
fennel.
A few herbs,
such as mints, need to be contained or they will overtake a garden. Plant them
in a no. 10 can or bucket; punch several holes just above the bottom rim to
allow for drainage. A drain tile, clay pot, or cement block also can be used.
Sink these into the ground; this should confine the plants for several
years.
Herbs can also
be grown in containers, window boxes, or hanging baskets. These methods will
require more care, especially watering.
If possible,
sow seeds in shallow boxes in late winter. Transplant seedlings outdoors in the
spring. A light, well-drained soil is best for starting the seedlings indoors.
Be careful not to cover the seeds too deeply with soil. Generally, the finer the
seed, the shallower it should be sown. Sow anise, coriander, dill, and fennel
directly in the garden since they do not transplant well.
Most biennials
should be sown in late spring directly into the ground. Work the soil surface to
a fine texture and wet it slightly. Sow the seeds in very shallow rows and firm
the soil over them. Do not sow the seeds too deeply. Fine seeds, such as
marjoram, savory, or thyme, will spread more evenly if you mix them with sand.
Some of the larger seeds can be covered by as much as one-eighth of an inch of
soil. With fine seeds, cover the bed with wet burlap or paper to keep the soil
moist during germination. Water with a fine spray to prevent washing away of the
soil.
Cutting and
Division
Cutting and
division also are useful in propagating certain herbs. When seeds are slow to
germinate, cuttings may be the answer. Some herbs, however, spread rapidly
enough to make division a main source of propagation. Tarragon, chives, and mint
should be divided while lavender should be cut.
Harvesting
Herbs
Fresh leaves
may be picked as soon as the plant has enough foliage to maintain growth. To
ensure good oil content, pick leaves or seeds after dew has disappeared but
before the sun becomes too hot. For dry, winter use, harvest leaves before the
flower buds open. Pick the seed heads as the color changes from green to brown
or gray. Wash dirty leaves and seed heads in cold
water; drain thoroughly before drying.
Winter
Protection
Perennial and
biennial herbs should be winter protected. Many herbs are shallow-rooted, which
makes them susceptible to heaving during spring thaws. Mulch with straw, oak
leaves, or evergreen boughs 4 inches deep to protect the plants. Apply the mulch
after the ground has frozen in early winter. Do not remove the mulch until
plants show signs of growth in early spring. Early removal could result in some
early frost damage.
Herbs can also
be grown indoors for year-round enjoyment. Growing herbs indoors is no more
difficult than growing them in the garden.
Indoor plants
will need essentially the same conditions as herbs grown outdoors -- sunlight
and a well-drained soil mix that is not too rich.
Select a south
or west window. Different herbs have different light requirements, but most need
a sunny location; in winter, "grow lamps" or fluorescent lamps are helpful in
supplementing light.
When planting,
mix two parts sterilized potting soil and one part coarse sand or perlite. To
ensure sweetness of the soil, add a cut of ground limestone per bushel of soil
-- or 1 teaspoon of lime per 5-inch pot. Thhere should be an inch of gravel at
the bottom of each pot to ensure good drainage.
Consider the
water needs of each herb. Growing plants need more water as do plants in clay
pots or hanging baskets. Misting and grouping the plants on a tray of moistened
pebbles will help keep them in a humid condition. Don't drench herbs -- avoid
getting herb roots soggy.
Annual herbs
can spend their full life cycle in a pot indoors. Perennial herbs, however, will
do better if you place them outdoors during the summer. Plunge the pot in soil
up to its rim, or keep it in a protected location on the porch or patio.
Herb plants
need sun during the summer months, so place them accordingly. To prevent the
loss of foliage and avoid plant damage, bring herbs indoors before frost. A
light frost is helpful on mint, chives, and tarragon; it tends to induce a rest
period and make the resulting new growth firm and fresh.
You can
maintain an indoor herb garden indefinitely by periodic light feeding, yearly
repotting, renewing annuals, seasonal moves outdoors for perennials, and
occasional pruning. Water plants as needed. Use several planters or a divided
one to allow for different moisture needs of plants.
If you have an
herb garden, you'll find that home-dried herbs can be just as tasty as those
bought at the store. However, proper handling is as important to the success of
your herb harvest as good cultural practices.
Preparation
Most herbs are
at their peak flavor just before flowering, so this is a good time to collect
them for drying and storage. To be certain, check drying directions on specific
herbs in a reliable reference book. Cut off the herbs early in the morning just
after the dew has dried. Cut annuals off at ground level, and perennials about
one-third down the main stem, including the side branches.
Wash herbs,
with the leaves on the stems, lightly in cold running water to remove any
soil, dust, bugs, or other foreign material. Drain thoroughly on absorbent
towels or hang plants upside down in the sun until the water
evaporates.
Strip leaves
off the stalks once plants have drained and dried, leaving only the top 6
inches. Remove all blossoms.
Natural or Air
Drying
Herbs must be
dried thoroughly before storing. Herbs with high moisturecontent, such as mint
and basil, need rapid drying or they will mold. To retain some green leaf
coloring, dry in the dark by hanging plants upside down in bunches in paper
bags. Hanging leaves down allows essential oils to flow from stems to leaves.
Tie whole stems very tightly in small bunches. Individual stems will shrink and
fall. Hang in a dark, warm (70o-80oF
[21.1o-26.7oC]), well-ventilated, dust-free area. Leaves
are ready when they feel dry and crumbly in about 1 to 2 weeks.
Drying
Seeds
Seeds take
longer to dry than leaves, sometimes as much as 2 weeks for larger seeds. Place
seed heads on cloth or paper. When partially dry, rub seeds gently between palms
to remove dirt and hulls. Spread clean seed in thin layers on cloth or paper
until thoroughly dry.
You also can
dry herb seeds by hanging the whole plant upside down inside a paper bag. The
bag will catch the seeds as they dry and fall from the pod.
Over
Drying
For quick oven
drying, take care to prevent loss of flavor, oils, and color. Place leaves or
seeds on a cookie sheet or shallow pan not more than 1 inch deep in an open oven
at low heat less than 180oF (82.2oC) for about 2 to 4
hours.
Microwave
ovens can be used to dry leaves quickly. Place the clean leaves on a paper plate
or paper towel. Place the herbs in the oven for 1 to 3 minutes, mixing every 30
seconds.
Silica Gel or
Salt Drying
Silica gel or
noniodized table salt can be used to dry or "cure" non-hairy leaves. Clean and
blot dry leaves before placing them in a tray or shallow pan of the silica gel
or salt. After the leaves have dried, approximately 2 to 4 weeks, remove the
leaves from the drying material, shake off the excess material, and store them
in glass containers. Before using, rinse leaves thoroughly in clear, cold
water.
Another method
of drying herbs is to remove the leaves from the plants, wash them, and spread
them thinly on screens to dry, avoiding exposure to bright light. Cheesecloth
makes a good screen material and stretches well.
Freezing
Herbs
Herbs also can
be frozen. Harvest herbs according to recommendations. Wash them thoroughly and
blanch them in boiling, unsalted water for 50 seconds Cool them quickly in ice
water and then package and freeze them. Washed fresh dill, chives, and basil can
be frozen without blanching.
Storage
When
completely dry, the leaves may be screened to a powder or stored whole in
airtight containers, such as canning jars with tightly sealed lids.
Seeds should
be stored whole and ground as needed. Leaves retain their oil and flavor if
stored whole and crushed just before use.
For a few
days, it is very important to examine daily the jars in which you have stored
dried herbs. If you see any moisture in the jars, remove the herbs and repeat
the drying process. Herbs will mold quickly in closed jars if not completely
dry.
Once you are
sure the herbs are completely dry, place them in the airtight containers, and
store them in a cool, dry place away from light. Never use paper or cardboard
containers for storage as they will absorb the herbs' aromatic oils.
Herb Description, Culture, Harvesting, and Use
Anise
(Pimpinella
anisum)
Description
Anise is a
dainty annual that grows from 1 ½ to 2 feet
high. It has finely cut, serrated leaves and very small, whitish flowers in flat
clusters. The leaves and seeds have a warm, sweet taste that suggests
licorice.
Culture
Anise grows
rapidly from seed. Plant after all danger of frost has passed. If planted in
rows, thin to 6 to 8 inches apart in rows 2 feet apart.
Harvesting
The green
leaves can be cut whenever plants are large enough. Gather seeds about 1 month
after flowers bloom.
Use
Anise
leaves can be used in salads and as a garnish. Use the seeds to flavor
confections such as cakes and cookies. Oil from anise seed is used in
medicine.
Basil
(Sweet) (Ocimum
basilicum)
Description
Basil is an
attractive annual, about 18 inches tall with light-green, fairly broad leaves.
The flowers are small, white, and appear in spikes. There are several species of
cultivated basil, one having purple leaves.
Culture
Basil grows
easily from seed planted after all danger of frost has passed. Pinch stems to
promote bushy, compact growth. Avoid lush growth as it may reduce the
flavor.
Harvesting
Green leaves
can be picked about 6 weeks following planting. It is best to cut leaves for
drying just before flowers open.
Use
Spicy-scented
basil leaves are one of the most popular of all herbs used in cooking. Cooks
favor basil for tomato dishes in either fresh or dried form.
Borage
(Borago
officinalis)
Description
Borage is a
decorative annual with coarse, hairy leaves and stems and beautiful sky-blue
flowers in a star shape. The plant grows about 2 to 3 feet tall.
Culture
Borage is
easily grown from seed and will sow itself. This plant does best in dry, sunny
places. Although it is difficult to transplant, you can stretch out the harvest
by sowing three times at 4-week intervals.
Harvesting
Pick blossoms
as they open. Use leaves fresh anytime; they are seldom dried.
Use
Sprays of
borage flowers and leaves are used to give a cool, cucumber-like flavor to
summer drinks. Bees are attracted to the borage plant.
Caraway
(Carum
carvi)
Description
Caraway is a
biennial plant that grows about 30 inches tall. The flowers appear in flat,
white clusters and, like the finely cut leaves, resemble those of
carrots.
Culture
Caraway can be
easily raised from seed. Usually, plants do not bear seed the first year they
are planted, but if planted in the fall, they will bear seed the following year.
This herb is not easily transplanted. If sown in rows, thin to 8 to 12 inches
apart in rows 3 feet apart. Protect roots with mulch in winter.
Harvesting
Seeds can be
picked when ripe, about a month after flowering, when they are grayish-brown in
color.
Use
Caraway seeds
have a warm, aromatic odor and flavor and are popular in cooking. The oil of
caraway seeds is an important ingredient in liqueurs. Use in Hungarian-type
dishes, coleslaw, cheese spreads, meat stews, and fish casseroles.
Catnip
(Nepeta
cataria)
Description
Catnip is a
hardy perennial plant that grows 3 to 4 feet tall. The heart-shaped leaves are
green above and gray below. The plant has purple flowers.
Culture
Catnip is a
hardy plant that will grow in sun or shade. It can be grown from seed or
propagated by division. When young, the plants are decorative. As they grow
older, however, they become scraggly. It's best to plant catnip as a background
plant.
Harvesting
Cut and dry
the mature leafy tops and leaves.
Use
Catnip leaves
are used for tea and seasoning and also are attractive to cats.
Chervil
(Anthriscus
cerefolium)
Description
Chervil is an
annual plant that grows up to 2 feet tall. It's lacy leaves resembe parsley but
are a lighter shade of green. The flat heads have delicate white
flowers.
Culture
Chervil can be
raised from seed sown in the garden in early spring. Seedlings are difficult to
transplant. Thin plants 3 to 4 inches apart. For denser foliage, cut the flower
stems before they bloom.
Harvesting
Pick leaves
just before the buds break. Cut and dry the green, tender leaves.
Use
Chervil leaves
are used much like parsley -
in soups,
salads, sauces, egg dishes, and cheese soufflés.
Chives
(Allium
schoenoprasum)
Description
Chives are
small, dainty, onion-like plants that grow in clumps reaching about 10 inches in
height. They are a hardy perennial with decorative, light purple
flowers.
Culture
Chives demand
little care other than dividing when they become overcrowded. They are easily
propagated by division or from seed and make attractive border
plants.
HarvestingCut fresh
leaves for use as they grow.
Use
Chives are
used to impart a delicious, subtle, onion-like flavor to foods.
Coriander
(Coriandrum sativum)
Description
Coriander is a
dainty annual plant that grows about 2 feet tall. It has finely divided leaves
that are both strong-smelling and ill-tasting. Small white or purplish-tinged
flowers appear in small, flat heads.
Culture
Coriander is
easily grown from seed sown in the garden in spring. This plant does well in any
good garden soil. Thin plants 7 to 10 inches apart.
Harvesting
Harvest plants
when 6 inches high or pick leaves sparingly when plants are 4 to 6 inches tall.
Gather seeds as they ripen in mid-summer.
Use
Coriander
seeds, round and about one-eighth of an inch in diameter, have a delicious
perfumed taste and odor and are used as a condiment in confections.
Dill
(Anethum
graveolens)
Description
Dill, a
popular annual, has bluish-green stems that contrast with finely divided,
yellow-green, plume-like leaves and yellowish flowers. Dill grows about 2 to 3
feet high.
Culture
Dill is easily
grown from seed sown in the garden in spring after all danger of frost has
passed. Sow the seed where you want it to grow as it is difficult to transplant.
Stake tall plants.
Harvesting
For best
results, pick leaves just as flowers open. Pick seeds when they are flat and
brown.
Use
Both the
leaves and seeds of dill are popular for flavoring pickles, sauerkraut, and beet
dishes. It can be combined with garlic and pepper to produce a highly flavored
Mediterranean or East European pork roast (often cooked over a spit outdoors).
The seeds yield a fragrant oil.
Fennel
(Florence)
(Foeniculum dulce)
Description
Fennel is a
perennial (but usually grown as an annual) that grows to about 3 to 4 feet tall.
The leaves are finely divided into thread-like segments and are light
green.
Culture
Fennel grows
easily from seed planted in the garden in spring. Sow in full sun. Space rows 3
feet apart. Thin plants 10 to 12 inches apart and stake when 18 inches tall to
protect from wind.
Harvesting
Pick seeds
when ripe. The best stems for eating are the tender flower stalks just before
they blossom.
Use
Fennel seeds
are used as a condiment. The leaves have an anise-like flavor and the stems can
be eaten like celery. Seeds can be used in cheese spreads and vegetable
dishes.
Horehound
(Marrubium
vulgare)
Description
Horehound is a
somewhat coarse perennial plant that is covered with a whitish down. The leaves
are crinkled and tend to turn downward.
Culture
Horehound
grows well in light soil and withstands full sun and intense heat. It is a hardy
plant but needs protection where winters are very cold. Horehound can be
propagated from seed, cuttings, or by division. Because of its weedy growth
habits, it is best to place this plant in the background.
Harvesting
Leaves and
small stems can be cut in May before plants bloom.
Use
Horehound is
the source of the familiar old-fashioned horehound candy.
Hyssop (Hyssopus
officinalis)
Description
Hyssop is a
hardy perennial that grows no more than 2 feet tall. It has woody stems, small
pointed leaves, and spikes of small purple flowers. There also are forms with
pink or white flowers. If kept clipped, it makes a good border or small
hedge.
Culture
Hyssop will
grow in rather poor soil and is easily propagated from seed. When it is
established, it is a quite hardy plant.
Harvesting
Use the
youngest leaves and stems as needed.
Use
Hyssop's
pungent leaves are used to flavor liqueurs and sometimes are used as a
condiment. Oil obtained from the leaves is used in making perfume.
Lavender
(Lavandula
vera)
Description
Lavender is a
many-branched, somewhat woody, perennial plant growing 1 ½ to 3 feet
tall. The narrow leaves are about 2 inches long and have a pleasing gray-green
color. The small lavender flowers are borne on long-stemmed, slender
spikes.
Culture
Lavender grows
best in rocky, dry, sunny places with an abundant amount of lime in the soil. It
can be propagated by seed or cuttings. If winters are severe, the plant needs
protected.
Harvesting
Cut whole
flower spikes when the first flowers begin to open, and dry.
Use
Lavender is
one of the most famous of all herbs for the fragrance of its dried flowers and
the oil distilled from them. It is used most often in sachets and
perfumes.
Lovage
(Levisticum
officinale)
Description
Lovage is a
hardy perennial with large, rich green leaves that resemble those of celery. The
leaves are stronger tasting, but sweeter than celery.
CultureLovage does
best in a rich, fairly moist soil and can be propagated from seed planted in
late summer.
Harvesting
Use the leaves
fresh, or dry them at any time.
Use
The leaves and
stems of lovage give a celery flavor to soups and salads. Blanch stem bases
before eating.
Marjoram
(Sweet) (Marorana
hortensis)
Description
Sweet
marjoram, usually grown as an annual, is one of the most fragrant and popular of
all herbs. Its growth habit is low and spreading, and it reaches a height of
about 8 to 12 inches. It has small, oval, gray-green leaves that are velvety to
the touch.
Culture
This plant can
be easily grown from seed or cuttings. In colder climates, it is best treated as
an annual or kept overwinter as a pot plant. Its color makes it an attractive
border plant.
Harvesting
Sweet marjoram
leaves can be used anytime. Cut the leafy stems at flowering and dry for future
use.
Use
Sweet marjoram
leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived
from the leaves is used in making perfume.
Oregano (Wild
marjoram) (Origanum
vulgare)
Description
Oregano, also
called "wild marjoram," is a hardy perennial that has sprawling stems which can
grow to 2 feet tall. This plant is much coarser than sweet marjoram and smells
more like thyme. It has small pink or white flowers.
Culture
Oregano grows
well in poor soil and can be propagated by seed or division. Thin plants 10 to
12 inches apart. Stimulate foliage by cutting back flowers. Replant when plants
become woody in 3 to 4 years.
HarvestingUse fresh
leaves as needed. Preserve leaves by drying.
Use
Oregano leaves
are used extensively as a flavoring on pizza. Sprinkle leaves over lamb or steak
rubbed with lemon juice. Add to other Italian-type sauces.
Parsley
(Petroselinum crispum)
Description
Parsley is a
hardy biennial that is usually treated as an annual. It is popular because of
its much-divided, sometimes curly leaves which have a characteristic flavor and
smell.
Culture
Cut parsley
when the leaves are of suitable size. Leaves can be used fresh or dried.
Use
Parsley is one
of the most familiar of all herbs and is used for both garnishing and flavoring.
It is relatively high in vitamins A and C and iron.
Peppermint
(Mentha
piperita)
Description
Peppermint is
a perennial plant with spreading rootstalks and many upright stems 2 feet or
more in height. Its dark green leaves and reddish-tinged stems have a
characteristic warm, spicy scent. Tiny purplish flowers appear in thick terminal
spikes 1 to 3 inches long.
Culture
Peppermint
does best in a rich, moist soil. Propagate by division or cuttings. The plant
will grow in sun or shade. It is best to renew beds every 3 to 4
years.
Harvesting
The more
frequently the sprigs are cut, the better the growth. Use leaves at any time.
Leaves to be dried are best taken just as flowers begin to appear.
Use
The leaves are
used in tea and for other flavoring. Oil from the plant is used in products such
as chewing gum, confections, toilet water, soap, and liqueur.
Rosemary
(Rosmarinus
officinalis)
Description
Rosemary is a
hardy evergreen shrub in areas where winter temperatures stay above
5oF (-15oC). In the Northeast, however, this perennial
should be taken indoors and kept as a pot plant during winter. The narrow leaves
have a leather-like feel and a spicy, resinous fragrance.
Culture
Rosemary grows
best in well-drained, sunny locations in lime-rich soil. It can be propagated by
cuttings or grown from seed. Pinch the tips to direct growth.
Harvesting
Use fresh
leaves as needed.
Use
Rosemary is a
popular flavoring for meats and dressings or as a garnish on large roasts. Oil
from leaves is used in medicine.
Sage
(Salvia
officinalis)
Description
Sage is a
woody, hardy perennial plant with oblong, wooly, gray-green leaves that are
lighter underneath and darker on top. Sage grows 2 to 3 feet or more in height
and has a tendency to sprawl.
Culture
Start from
seed or cuttings. A slow starter, sow seed indoors and transplant. Plant sage
where it will receive full sun. Space plants 2 to 2 ½ feet apart.
Plants eventually become woody and should be renewed every 3 to 4
years.
Harvesting
Pick the
leaves before or at blooming. Cut back the stems after blooming.
Use
This aromatic
and slightly bitter herb is noted for its use in stuffings for poultry, rabbit,
pork, and baked fish. It also can be used in sausage or meat loaves.
Savory
(Summer)
(Satureja
hortensis)
Description
Summer savory
is a tender annual that grows up to 18 inches tall. It has small bronze-green
leaves and very small white or lavender flowers. The leaves are pungent and
spicy.
Culture
Summer savory
grows best in a well-worked loamy soil. Seed can be planted in the garden in
spring.
Harvesting
Cut leafy tops
when the plants are in bud. Hang in an airy, shaded place until crisp and
dry.
Use
Summer savory
is popular as a condiment with meats and vegetables and is generally considered
sweeter than winter savory.
Savory
(Winter)
(Satureja
montana)
Description
Winter savory
has dark green, shiny, pointed leaves much stiffer in texture than summer
savory. It is a woody perennial plant growing to 2 feet in height with small
white or lavender flowers.
Culture
Winter savory
does best in a light, sandy soil. Keep dead wood trimmed out. Propagate by
cuttings or raise from seed.
Harvesting
Pick young
shoots and leaves at any time. The leaves are almost evergreen but not as
pungent in winter. It is best dried for winter use.
Use
Winter savory
is a condiment often used as a flavoring in liqueurs. Its taste is not as sweet
as summer savory.
Spearmint (Mentha
spicata)
Description
This hardy
perennial plant has pointed, slightly crinkled leaves that are a lighter shade
of green than peppermint. The whole plant has a sweet characteristic
smell.
Culture
Spearmint
grows best in a somewhat moist soil and can be propagated by cuttings or
division. Renew beds every 3 to 4 years. Growth is enhanced by frequent
cuttings.
HarvestingPick the fresh
leaves and leafy stem tips for use at any time. For drying, it is best to cut
leaves just as flowering begins.
Use
Spearmint
leaves are used in teas and to flavor cold drinks and make mint sauce. The oil
is used in confections.
Tarragon
(Artemisia
dracunculus)
Description
Tarragon is an
herbaceous perennial that grows to about 2 feet tall. It has multibranched
growth with narrow, somewhat twisted, green leaves.
Culture
Tarragon will
grow in full sun but seems to do better in semishade. It can be propagated from
root cuttings or by division. It needs protection in winter in cold climates.
Make new plantings every 3 to 4 years.
Harvesting
It is best to
use fresh young leaves and stem tips. Flavor is lost when tarragon is
dried.
Use
Tarragon
leaves have a distinctive flavor similar to anise and are used in salads,
marinades, and sauces. Leaves yield flavor to vinegar when steeped.
Thyme
(Thymus
vulgaris)
Description
Thyme is a
low-growing, wiry-stemmed perennial that reaches about 6 to 10 inches in height.
The stems are stiff and woody and leaves are small, oval, and gray-green in
color. The lilac flowers are borne in small clusters and the leaves are very
aromatic.
Culture
This plant
grows best in light, well-drained soil. Thin plants 8 to 12 inches apart. It is
best to renew the plants every few years. Propagate with cuttings, divisions, or
by direct seeding. Thyme is an attractive edging plant or a spreading plant
among and over rocks.
Harvesting
Cut leafy tops
and flower clusters when first blossoms open and dry.
Use
Thyme is
widely used as a seasoning. Oil of thyme is used in medicines and perfumes. It
goes well in gumbos, bouillabaisse, clam chowder, poultry stuffings, and
slow-cooking beef dishes.
Woodruff
(Sweet) (Asperula
odorata)
Description
Sweet woodruff
is a low, spreading, perennial plant that forms clumps about 8 inches in height.
The slender leaves are borne in starry whorls. The flowers are tiny and white
and form in loose clusters. When the plant is crushed, it has a sweet scent
similar to freshly mown hay and vanilla.
Culture
Sweet woodruff
can be grown as a perennial if winters are not too severe, but it needs winter
protection or should be taken indoors in cold climates. It will thrive in
semishade and makes an attractive ground cover under taller plants.
Harvesting
Harvest and
dry plants in the spring when fragrance is the strongest.
Use
Sweet woodruff
is most often used in flavoring German May wine and in other drinks.
