Although today synthetic products are available to meet just about every
need, before modern times herbs were an important aspect of everyday living.
They were used for many functions including dyes, medicines, room deodorizers,
and of course cooking. It is these culinary uses that most people
think of when they think of herbs, and the most popular reason they
are grown in home gardens.
Most herbs are herbaceous, having non-woody stems, and dying back to
the ground each fall. Many herbs are perennial although some are
annual. These may reseed, however, coming back the following year
and so may give the false impression of being perennial. Most herbs
need sun, heat, and a well-drained soil to grow best.
Basil (Ocimum basilicum), an annual, is one of the most popular
herbs. It grows one to two feet high. You can pinch the white
or purple flowers off to help make the plant branch. The different
types of basils have various leaf sizes and colors, but generally the upright
plants have purple or bright green leaves. The pungent fragrance
enhances tomato sauces and dishes. Basil also can be made into a
delicious pesto. One type of basil has a cute, small globe-shaped
form with tiny leaves, which is an excellent choice to use along a path
or to edge a bed.
Parsley (Petroselinum crispum) is another of the all-time favorite
cooking herbs. If you grow only one herb, make it this one.
Parsleys are popular in pots indoors on kitchen windowsills. Technically
a tender biennial, it is grown as annuals from slow to germinate seeds.
Parsley is the popular garnish that garnishes plates in many restaurants
and can be used in salads, soups, and other dishes. It also makes
a nice edging to beds with some selections having ruffled or curled leaves.
Dill (Anethum graveolens) also makes the top three of favorite
annual herbs. It is used as a flavoring and, of course, in pickles.
Both the seeds and the feathery leaves are used for flavoring. This
is a tall herb, growing two to four feet high, depending on selection.
It could be used in the middle of borders for a fine texture.
Of the perennial herbs, a couple of tender ones with woody stems also
are popular. Bay laurel (Laurus nobilis) has thick, aromatic,
evergreen leaves. It makes an attractive container plant to overwinter
indoors if room. The leaves can be dried and used to flavor soups,
stews, and sauces. Rosemary (Rosmarinus officinalis) can be kept
outdoors in summer in large pots, then brought indoors in winter into a
bright yet cool location. It can be used not only as an aromatic,
but also in cooking for sauces, soups, teas, and for flavoring lamb.
Mints (Mentha) are among the most common perennial herbs and
should be sited with care as the roots are quite aggressive. To avoid
this problem, plant in containers, keep well watered, and repot often to
keep plants vigorous. Peppermint and spearmint are the most popular,
but you also can plant other flavors such as apple and lemon mints.
Mints are used medicinally, as well as in cooking to flavor tea, jelly,
salads, candy, ice cream, and beverages.
Chives (Allium schoenoprasum) are familiar to most gardeners.
They resemble and smell like small onion plants and can be chopped and
used to flavor salads, soups, and egg dishes. The pinkish purple
flowers are attractive, especially if grown in a row along a walk, but
make sure you cut off these flowers right after bloom. If you allow
them to go to seed, you will have chives everywhere and forever!
Thyme (Thymus) is the other main perennial herb that should be
included in a culinary garden. Being a very low groundcover plant,
thyme is suitable for rock gardens, planting between stones in walks and
patios, and even for growing in low-mown lawns. There are many species
and selections, some more ornamental than others either in flowers or foliage.
Strongly scented thymes are used to flavor meats or in soups.
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University of Vermont
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