From the smallest to the
largest all herb gardens have their charms, sweeping against a strand of
lemon grass and viewing sweet marjoram which will be used to season
pizzas, cheese dishes, soups, grilled foods, and salads. Combine this
with the flaunting fragrance of rose, lemon, apple, nutmeg, and mint of
scented geraniums brings in an image of savory delights to enhance
anyone's culinary olfactory perception. Fortunately growing herbs is not
difficult, as most herbs are hardy, pest and disease- resistant. Most
herbs do best with a sunny spot, about 5 or 6 hours of sunlight a day.
You can start with some young plants or (grow them from seeds, but this
will usually take a long time). Once you have established what you want
to grow, where you want to grow them, you can start your herbal garden.
Below are some popular herbs to grow in your garden, with some growing specs, and what they can be used for.
BASIL
A heat enjoying
annual, the basil needs rich, well drained soil and full sun. Some types
are the broad-leaf sweet basil, purple leaf basil, and globe basil. The
basil can be used in a pesto sauce, can be served fresh just before
serving or can be preserved as a basil oil concentrate.
CHAMOMILE
Another popular
herb to grow in your garden the chamomile, grows well in slightly acidic
soil, both in cold and temperate areas. It is a hardy perennial that
prefers full sun, and is easily grown from seed and will often self-sow
if allowed. The leaves and flowers smell and taste like apples. When
they are picked and dried, they can be used to make a calming and
fragrant herb tea that is served with honey and lemon. Also homemade
chamomile tea tastes better than store bought.
CHIVES
This is a hardy
clumping perennial, which likes rich cool soil and full sun, although
they will endure partial shade. Harvest stems when they are
5cm-(2in.) off the ground, they will grow back all season. Fresh chives
lend a delicate hint of onion flavor to omelets, stir-frys, poultry,
vegetable and cheese dishes and seafood.
DILL
Is an annual with a
tall, refined appearance, that likes rich, well drained soil in full
sun. Harvest the foliage by cutting off branches as needed. Harvest the
seed heads when they plump up and change color. Fresh dill can be added
to fish, new potatoes, summer squash, poultry and home baked breads.
They can also be used in pickling recipes.
FENNEL
Is a perennial that
is often grown as a annual in cold and temperate areas. It is fond of
full sun and some wind protection. The licorice-flavored leaves can be
used in salads, or on fish and vegetables, and Italian and Greek cooks
use fennel in pastries.
FRENCH TARRAGON
A hardy perennial
enjoys loose, well drained soil in full sun to partial shade. It
necessitates regular feeding and at least 6 weeks of dormancy in winter
making it difficult to grow in warm regions except as an annual. This
plant seldom blooms and does not set viable seed, so it must be
propagated from cuttings. The leaves harvested in season, are used fresh
in herb butters, sauces such as bèarnaise and salad dressings.
You can preserve the leaves as a oil concentrate or in vinegar.
GINGER
Has grass like
leaves and is a tender perennial, that grows best in warm climates. It
likes rich, well drained soil in partial shade. It requires good deal of
water during the summer, and in cold or temperate regions, it should be
grown in pots that can be taken indoors during the winter. The roots
can be harvested after 1 year, you can cut off as much as needed for
your recipe and the rest you can store in the freezer. If you have more
than you can use you can replant the rest.
LEMON GRASS
Is a tall
grass like perennial that grows best in warmer climates. It loves rich,
well drained soil, full sun or partial shade with plenty of water during
the summer. The fresh foliage or the fleshy portion of the lower stem,
can be snipped and used in Asian recipes. Harvest during the summer, by
cutting the leaves and fleshy stem into small pieces for drying. It can
be used in teas, soups, and poaching liquids.
There are many more herbs that are popular to
grow in your garden, I find that it is best to plan out what herbs you
will be using a lot and concentrate on growing them. Just make sure that
they can be grown in your region, which for the most part should not be
a problem.
