The important thing to remember about herb gardens is that they are relatively easy to cultivate and will do well as long as they have good drainage and ample sun. Growing herbs adds great beauty to the landscape and provide variety and flavor to any recipe in which they are used. Click on the articles below for guides, ideas and more.
Best when used fresh, growing chervil is easy in pots, in the garden and indoors.
Chervil (Anthriscus cerefolium), also known as French parsley, is a well-known culinary herb of the carrot family frequently found in French cooking. It’s a key ingredient in fines herbes, often combined with fresh chives, parsley, tarragon and sometimes dried majoram. By itself, it adds its unique parsley-anise flavor when added to eggs, cheese dishes, cream sauces and meats including veal, chicken and seafood.
Chervil loses much of its distinctive flavor when dried. It’s by far at its best when fresh-picked, whether in sprigs added to a spring salad or as a late addition to beurre blanc and other white sauces. (more…)
An easy to grow annual, borage leaves and flowers have a mild cucumber-like flavor.
Sunlight: Full sun to partial shade
Maturity: 55-75 days
Height: 18 to 36 inches
Spacing: 12 to 24 inches apart, 2 to 4 feet between rows
Star-shaped borage (Borago officinalis) flowers hang in clusters and are a beautiful blue color. Bees love the bright blooms and rely on the herb as a nectar source, literally covering the plants some days. Leaves and stems are covered with fine, silver or white hairs and appear to be almost woolly.
Borage flowers can be used to decorate cool, summer-time party drinks and add color to salads and desserts. Both the flowers and leaves are edible and provide a light cucumber flavor. Grows well in containers and may be used as a companion plant with tomatoes and squash. Plants are 2-3 feet tall and self-sow readily. Hardy annual. (more…)
A how-to guide for growing this classic culinary herb.
Sunlight: Full sun to partial shade
Maturity: 60-90 days from seed
Height: 18 to 24 inches
Spacing: 6 to 12 inches apart, 1 to 2 feet between rows
A member of the mint family, home gardeners are growing basil (Ocimum basilicum) for its luscious flavor and wonderful aroma. This extremely popular herb is available in many beautiful varieties, all of which make uniquely flavorful and aromatic additions to gardens and borders.
Colorful, compact plants grow well in containers — both inside and out — and add interest to herb and ornamental flower beds. Excellent fresh or dried, the classic large-leaved variety is a favorite in Asian and Italian cuisine and is best known for pesto. Fragrant plants grow 18-24 inches tall and are very productive. Tender annual. (more…)
How to grow rosemary, indoors and outdoors, in pots.
It’s been over a year since I moved from Montana to the sunny and somewhat warmer (or considerably, depending on the day) climes of Northern New Mexico. Despite the passing of those 13 months, I still mourn the loss of my rosemary. After all, we’d grown close considering all the time I’d spent moving them around, indoors and out, to avoid the coldest weather but to guarantee they had enough sun. They provided many a sprig or just a flat leaf or three (rosemary, as all cooks know, is strongly flavored) to slide in under the skin of chicken or to flavor a pork roast stew. (more…)
Guarantee the herbs you grow are preserved at the peak of their flavor. Here’s how.
In many parts of the country, the beginning of August is the time to harvest and dry herbs. Many leafy herbs have budded and are ready to flower… the perfect time to harvest for drying. Herbs at this stage — just ahead of flowering — have the most flavorful, aromatic oils. Some herbs — basil, rosemary, lemon balm, parsley and rosemary — can be harvested multiple times over the course of the summer. It’s best to harvest in the morning after the dew has dried. Inspect your pickings carefully for dead or diseased leaves or signs of mold. Most herbalists recommend rinsing herbs and gently shaking them dry. We’ve always felt that rinsing removes valuable oils and try to keep it at a minimum, especially after a previous day’s rain. (more…)
How to grow this kitchen herb favorite from seed and transplants.
When the abundant moisture of spring has given way to drier summer conditions, it’s time to plant oregano. Both culinary and decorative — it’s delicate blossoms will attract pollinators to your garden as well as make for attractive additions to salads — oregano is one of the most rewarding herbs to grow. It can be started from seed, but buying plants is the easiest way to get them started (they can also be propagated from cuttings or from root divisions). Oregano is hardy to zone 5 and can be overwintered in zone 4 with a thick covering of straw or mulch. It’s a perennial and will provide tasty leaves and flowers for years before it becomes too woody and sharply flavored. To encourage longevity, cut plants back almost to the ground at the end of the growing season. Often grown in containers, oregano also grows well in terraces and rock gardens. A Mediterranean plant, it likes full sun but will tolerate some shade, as I found out growing it in an old tub under a pear tree in the Pacific Northwest. Oregano isn’t fussy about soil conditions but does require good drainage. It needs little water and is perfect for moisture-sensitive xeriscapes. (more…)