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Herbs
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FAVOURITE HERBS - CULINARY, MEDICINAL AND ORNAMENTAL
HUMBER NURSERIES "GREEN THUMBS GUIDES"
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The Lore of Herbs
The history of herbs is as old as the history of man and they are as popular today as they have ever been.
The practical uses of herbs give them a broad appeal. Each of us can approach herbal gardening from our own point of view and for our own purposes.
- The culinary herbs are the delight of cooks. Fresh from the garden they add flavour to our meals. For winter use they can be dried or frozen or a sunny window sill can still produce fresh foliage.
- Fragrant herbs can be dried for sachets and potpourries for a wealth of pleasant aromas. Many make soothing and fragrant herbal teas.
- While most of our traditional medicinal herbs have either been refuted or replaced by modern pharmaceuticals, many claim relief from migraines with the daily use of a few leaves of Feverfew. And no doubt there are still discoveries yet to be made.
- The ornamental value of herbs would be reason enough for their continuing popularity.
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In the landscape they can be used as groundcovers or fillers between other plants. Many of them have interesting textures or coloured foliage.
- In containers, herbs make attractive ornamentals for the kitchen, living room or patio.
- The folklore of herbs is a subject of interest to many and is as good a reason as any for growing them.
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ANISE (Pimpinella anisum)
Culinary annual
60 cm tall
Full sun
Licorice flavoured leaves are used in salads.
The seeds flavour baked goods and liqueurs.
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ANGELICA (Angelica archangelica)
Culinary biennial
120 cm tall
Semi-shade in moist soil
Boiled roots and stems are used like celery
Candied stems are traditional in
confectionary
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BASIL (Ocimum basilicum)
Attrractive annual
Culinary herbs
Many varieties
30-60 cm tall
Full sun
Essential to Italian cuisine particularly pesto
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BEE BALM (Monarda didyma)
Perennial herb
60-90 cm tall
Sun or partial shade
Famous ingredient of Oswego tea
Foliage is aromatic between citrus and mint
Attractive flowers
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BORAGE (Borago officinalis)
Annual flowering herb
30-90 cm tall
Sun or shade in dry soil
Cucumber flavoured leaves are used in salad or to flavour iced drinks.
Star-shaped blueflowers
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BURNET PIMPINELLA (Sanguisorba minor)
Hardy perennial
30-60 cm tall
Full sun
Salad Burnet – use fresh new foliage in salads
Green Sauce – a German favourite for potatoes or hard-boiled eggs
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CARAWAY (Carum carvi)
Hardy biennial
60 cm tall
Full sun
The seeds are a popular flavour in
Scandinavian cookery, rye bread and many liqueurs
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CATNIP (Nepeta cataria)
Hardy perennial
60-90 cm tall
Sun or partial shade
Used as a relaxing tea or a special treat for cats
Be prepared for unusual antics from your pets!
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CHAMOMILE (Anthemis nobilis)
Hardy perennial
60-90 cm tall
Sun or partial shade
Chamomile tea is made from the flowers
Once used as a lawn before lawn grasses came into use
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CHEVRIL (Anthriscus cerefolium)
Culinary annual
30-60 cm tall
Best in partial shade
Parsley-like foliage has a mild anise flavour
Used in salads
Enhances the flavour of other herbs
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CHIVES (Allium schoenoprasum)
Hardy perennial
30-45 cm tall
Sun or partial shade
Attractive plant for the perennial border
Round heads of mauve flowers
Foliage has mild onion flavour
Chop and add to salads, cheese or egg dishes
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CORIANDER (Coriandrum sativum)
Culinary annual
30-45 cm tall
Full sun
Becoming better known as Cilantrofrom its use in Italian recipes
Parsley-like foliage with similar use and sometime called Chinese Parsley
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DILL (Anethum graveolens)
Culinary annual
90-120 cm tall
Full sun
Fine cut feathery light green leaves
Both seeds and foliage are used as flavourings, most famously for dill pickles
A slightly bitter taste reminiscent of Caraway
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FEVERFEW (Chrysanthemum partenium) (Matricaria)
Hardy perennial
30-90 cm tall depending on variety
Highly ornamental with yellow or white flowers.
The leaves are used to relive migraine headaches.
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FENNEL (Foeniculum species)
Perennial grown as a culinary annual
120-150 cm tall
Full sun
Both common Fennel and FINOCHIO have bulb-like lower stems eaten as a vegetable
A variety called SMOKEY has coloured foliage
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GARLIC (Allium sativum)
Perennial bulb
60-90 cm tall
Full sun
Essential flavour known since ancient times
Strong onion aroma and taste
Harvest in fall when leaves die down
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GERANIUMS (Pelargonium species)
Ornamental tender perennials
Scented leaved varieties are sometimes used for culinary purposes
All make good house plants
Flavours include rose, peppermint and lemon
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HOREHOUND (Marrubium vulgare)
Hardy perennial
30-90 cm tall
Full sun
Best in poor dry soil
Used herbally for coughs and sore throats
Famous flavour of Horehound Candy
Aromatic gray foliage good in perennial border
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LAVENDER (Lavandula species)
Perennial
Many varieties, some quite hardy
45-90 cm
Best in full sun in well-drained soil
Grown for its fragrance and used in toiletries and perfume
Hidcote and Munstead are will-known cultivars with purple flowers
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LEMON BALM (Melissa officinalis)
Hardy perennial
60 cm tall
Sun or partial shade
Prefers rich moist soil
Fresh or dried leaves make a refreshing lemon flavoured tea
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LEMON VERBENA (Aloysia triphylla)
Marginally hardy perennial
150-180 cm tall
Full sun
Amazing that it is at all hardy given its South American origins
Woody deciduous shrub can be brewed as a tea or sprigs used like mint to garnish iced drinks
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LOVAGE (Levisticum officinale)
Perennial herb
150-180 cm tall
Sun or partial shade
Like a very large celery and of similar use
The ingredient of MAGGI yeast extract
Both leaves and stems are used in salads, stews and soups
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MARJORAM (Marjorana hortensis)
Perennial grown as an annual
Similar to and often included with the Oreganos
Important ingredient in Mediterranean cookery
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MINTS (Mentha species)
Many varieties of hardy perennials that vary from 30-60 cm tall
Sun or shade
Some are very ornamental and all can be used for flavouring sauces, teas, etc
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OREGANO (Origanum vulgare)
Perennial usually treated as an annual
60 cm tall
Full sun in well drained soil
The essential pizza herb and much used in Italian, Spanish and Mexican cookery
The gold leaved type is very ornamental
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PARSLEY (Petroselinum crispum)
Biennial used as an annual
Many varieties -curled, triple curled, Italian, etc.
Adds excellent fresh flavour to soups and stews
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ROSEMARY (Rosmarinus Officinalis)
Perennial
60-90 cm tall
Best in full sun in poor dry soil for improved flavour.
Used to season oven-baked goods, roasts, etc.
A good house plant
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SAGE (Salvia species)
Hardy perennials
60-90 cm tall
Full sun
Garden sage is used for pork and goose and for meat stuffings
Attractive gray foliage
Many ornamental varieties have coloured leaves or showy flowers
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SAVORY (Satureja species)
Winter Savory is perennial, Summer Savory an annual
Pleasant peppery flavour that is much used with bean dishes
Both grow about 45 cm tall and need full sun
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SORREL (Rumex species)
Hardy perennial
60-90 cm tall
Full sun in rich soil
Can be eaten as a vegetable or added to salads
Sorrel Soup is a French regional classic
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SWEET BAY (Laurus nobilis)
Tender shrub for indoor culture in good light
Essential culinary herb for stews, spaghetti, meat loaf and stuffings
Can be used fresh or dried
The leaves are removed before serving
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SWEET CICELY (Myrrhis odorata)
Hardy perennial
60-90 cm tall
Shade or partial shade in rich moist soil . The spicy green seeds add an anise flavour. Like fennel, the roots can be eaten raw or cooked
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SWEET WOODRUFF
(Asperula odorata ) (Galium o.)
Hardy perennial
15-30 cm tall
Best in shade in rich moist soil
The flowers are used in May Wine or steeped for a tea
Excellent when massed as a groundcover in moist shade
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TANSY (Tanacetum vulgare)
Hardy perennial
60-90 cm tall
Full sun
Long used as a herbal medicinal plant, now only grown as an ornamental
Fine ferny foliage and bright yellow flowers
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TARRAGON (Artemisia dracunculus)
Perennial culinary herb
30-60 cm tall
Full sun or partial shade
French Tarragon has a distinctive anise-like flavour
Can be used fresh or dried in egg dishes and with fish
Russian Tarragon has a milder less pungent taste
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THYME (Thymus species)
Hardy perennials
Many varieties from 5 to 30 cm tall
Full sun. Common thyme is used fresh or dried in vegetable juices, stuffings etc.
Thymus herbabarona is caraway scented and used to flavour roasts
Very attractive in pathways or rock garden
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VALERIAN (Valeriana officinalis)
Hardy perennial
100-120 cm tall
Full sun or partial shade
Once used medicinally, now only an ornamental
For perennial or bog garden
Good cut flower for fresh arrangements |
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HERBS DRIED OR FROZEN
DRYING
After a summer-long enjoyment of fresh herbs, you will not wish to be without them in winter.
Herbs with long stems such as Marjoram, Sage, Savory, the Mints and Rosemary can be hung in bunches upside down to become crackly dry. Keep them under cover out of direct sun. After a week or two you can take them down and remove the leaves.
Large leaved herbs like Basil or short tip cuttings can be dried on a tray or screen.
Store the thoroughly dried herbs in airtight containers in a dark cool place.
Leaves will keep their flavour best if you leave them whole and break them up only as you use them.
FREEZING
Some herbs do not dry well and are better frozen: Fennel, Burnet, Dill, Tarragon, Chives and Basil.
Dill, Chives and Basil need only be washed, chopped and frozen. Others should be blanched by dropping into boiling water for one minute then rinsed under cold water. Freezing is very handy if you only put small quantities in each wrapping, enough for one recipe.
FREEZING IN ICE CUBES
Fill the ice-cube tray with finely chopped fresh herbs and top with water.
When frozen, the cubes can be stored in poly bags in the freezer. To use, drop one or two in the pot while cooking.
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HERB RECIPES
PASTA AL PRESTO,
BLENDER RECIPE
2 firmly packed cups of fresh basil leaves
Freshly ground black pepper, to taste
3 cloves of garlic, peeled and finely chopped
1 strong pinch of salt
2 tablespoons of pinenuts (pignoli) or walnuts
½ cup olive oil
Blend at high speed. Add more oil if too thick. When whipped like butter, add ½ cup freshly grated Parmesan cheese. Mix well with piping hot, buttered pasta sufficient for four servings.
HERB BUTTER
Spread herb butter on vegetables and French bread or melt them on steaks or hamburgers.
Rosemary butter is good for lamb chops, steak and fish.
Oregano butter is perfect for broiled tomatoes.
Use half a cup of fresh herbs or two tablespoons of dried herbs with half a pound of butter.
Beat together until smooth in bowl or blender.
Not meant for long storage, the flavour is best if used within a few weeks.
HERB JELLY
Jellies enhanced with herbs are good on toast or hot breads or to accompany meat dishes
THYME GRAPE JELLY
3 cups of grape juice
1 teaspoon dried Thyme
2 teaspoons of lemon juice
1 – 2 oz. Package of pectin
3 – ½ cups of sugar
Heat juice and herbs to scalding. Remove heat, let stand 15 minutes. Strain through cheesecloth. Return liquid to pot and add lemon juice and pectin. Bring to a boil. Add sugar and bring to a rolling boil, stirring constantly. Remove from heat, skim off foam and pour into sterilized jelly glasses. |
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