Growing Herbs Indoors
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History of Herbs
Adapted from Pub. NE 208 published by the Cooperative Extension Services of the
Northeast States
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.
Herbs for Beginning Gardeners
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.
Outdoor Herb Culture Tips
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.
Indoor Herb Gardening
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. There 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.
Drying Herbs
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.
Harvesting
Cut 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.
Culture
Lovage 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.
Harvesting
Use 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.
Harvesting
Pick 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.
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