Since ancient times, herbs have been used in medicines, cosmetics, teas, pot-pourri and of course food flavouring.
Nothing beats the taste of freshly picked basil on a tomato sandwich.
It’s those essential oils that give herbs their great taste. Early morning harvests are best as the plant’s oils will evaporate in the hot sun. The flavour will also be weakened by rapid growth from over fertilization.
Herbs can be grown in a container garden, right by the kitchen door, for easy picking. They prefer full sun, well drained soil and good air circulation. Annuals usually need more water than perennial plants, so do not let them dry out.
Container gardens must be raised off the ground to discourage pests like snails and slugs. Sprinkling soil with oyster shells or diatomaceous earth will discourage those unwanted pests.
Up to one third of the plant may be harvested at a time. Drying of herbs should be done without too much heat or exposure to sunlight. Cookie sheets may be used in an oven set for 40°C (110°F). Some loss of essential oils occurs with drying.
Spread leaves in a single layer for maximum air circulation. Once dry, place in an airtight container and label. Storing whole leaves ensures good flavour and colour.
Some great examples of easy to grow herbs:
Parsley (Petroselinum crispum) is a hardy biennial that has many uses. Flat leaf varieties are best for cooking. It can be grown from seed but is quite slow to germinate. It prefers sun and adequate moisture and can be grown indoors.
Basil (Ocimum basilicum) there are many types of basil. Opal basil is dark purple bronze with pink flowers. Always pinch off those flowers and any centre growth to encourage leaf production. Plants may be started from seed or purchased. Use the leaves in cooking or fresh in salads. The flavour intensifies when cooked. Fresh sprigs can be kept in a glass of water, preferable at room temperature as basil dislikes cold. It may be taken indoors when the weather gets cooler and grown in a sunny window.
Chives (Allium schoenoprasum) have a mild onion flavour. It is an important herb in the kitchen that can be used fresh or frozen. They are hardy perennial plants with narrow hollow leaves and small round flower heads. Always pinch off blooms to preserve flavour. Plants love sunshine and moisture. Chives essential oils are best preserved through freezing.
Nastursium (Tropaeolum majus) is an edible annual flower. The leaves add peppery taste to salads and sandwiches. The flowers can be used as a garnish. Seeds can be pickled and used like capers. There are climbing, trailing or bush varieties.
Bay (Laurus nobilis) is a tender perennial evergreen tree which must be brought indoors to a sunny spot to overwinter. It loves sunshine and well drained soil. Bay leaves are very aromatic, shiny and smooth, and can be clipped back to an acceptable size. Leaves may be picked throughout the year, used fresh, dried or frozen.
Coriander (Coriandrum sativum) or cilantro is an annual, grown for its seeds and leaves. It prefers sun and adequate moisture. Ground coriander seed is an important ingredient in curry powder. It will retain a greater percentage of essential oils when preserved through freezing. Seeds should be dried. Fresh sprigs should be stored in the refrigerator in a glass of water.
Fernleaf dill (Anethum graveolens also known as Fernleaf) is a fragrant annual with delicate leaves that are very attractive. Leaves and seeds can be used. Dry the leaves or freeze. Dill may be grown from seed or purchase potted plants. Grow in sun or part shade.
Sage (Salvia officinalis) is a perennial evergreen shrub which prefers well drained soil in a sunny spot. It can be grown from seed or cuttings. Cut back plants that becomes leggy.
When harvesting, cut just above the first joint of tender growth. Do not make large harvests in late summer or fall. That will allow time for new growth to harden and gather carbohydrates in preparation for winter. However, small harvests can be made during most of the fall. Sage flavour may actually be improved by frost. If grown in a container, this perennial must be replanted in the ground before winter.
Rosemary (Rosemarinus officinalis) is a slow growing, evergreen shrub that must be overwintered indoors. It is strongly aromatic. Rosemary grows wild around the Mediterranean and thrives in hot sun and poor soil. It requires shelter and very little water. Purchase a plant as seeds but it takes a long time to grow. Dry for future use or use fresh.
Katherine Granger is a member of the Fergus Horticultural Society
