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Herbes

Here you'll find a wealth of information on how to grow fresh kitchen and medicinal herbs in your backyard, on your balcony, deck or patio, even indoors!

Basil

Is a popular sweet herb of the Mint Family esteemed for flavoring and formerly used for medicinal purposes. An annual of the tropics, it is tender and should not be attempted outdoors until the weather is warm. The small flowers are white or purple, but the plant is grown for its sometimes purple tinged leaves, which are cut during the growing season and used fresh or dried in bundles.

Chamomile

An erect annual (Matricaria recutita), with small, daisylike flowers, is used to make chamomile tea and posessing a number of medicinal qualities.Chamomile tea can be sprayed on propagation flats to prevent damping off. It is also believed to increase the absorption of calcium when added to a compost pile.

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Chives

A perennial, hardy species of onion (Allium schoenoprasum), whose small, slender, hollow leaves, chopped fine, are used for flavoring salads, stews and soups. Handled like onions, the small oval bulbs multiply rapidly, form clumps, develop abundant foliage 6 to 8 inches high and small round heads of tiny lavender flowers.

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Cilantro

An annual or biennial herb (Coriandrun sativum), of the Parsley Family, grown for it's aromatic seeds which are used for flavoring liquors and confections. The plants, which grow about 2 feet high, are cultivated in rows about 18 inches apart, generally from seed sown in early spring. The seed heads which ripen about midsummer are gathered and dried, then beaten with light rods or flails to spearate the seeds. The leaves are most commonly referred to as cilantro and have a much different taste from the seeds, one that is similar to parsley with a dash of citrus flavor.

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Dill

An Old-World annual or biennial herb (Anethum graveolens) of the Parsley Family, grown for it's leaves bitter seeds which are used for flavoring the popular dill (cucumber) pickles.It may be planted in spring or fall. Planted in early spring, dill will produce seeds during the same season. It can also be planted in fall so that the seed germinates on it's own when conditions are right.

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Fennel

A hardy, perennial European herb (Foeniculum vulgare) grown as an annual for its aromatic seeds and fragrant young leaves, both of which are used for flavoring. As the seed is slow to sprout, sow it early in spring. The plants require full sunlight but only the simplest culture in any good garden soil.

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Lavender

Common name for a genus (Lavandula) of fragrant herbs or shrubs of which a Mediterranean subshrub species (L. spica) is grown for ornament in the garden and for its sweet scent when dried. The dried flowers are used to fill sachets and to perfume clothing or linens. Commercially they, and the green parts, are used for making "oil of spike," aromatic vinegar and lavender water.

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Lemon balm

Common name for Melissa officinalis, an aromatic, sweet herb of the Mint Family grown in the herb garden for seasoning, and also used in liqueurs and historically, as a medicine. It grows to 2 feet tall and has small 2-lipped flowers in late summer, and leaves of a decided lemon odor and flavor.

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Marjoram

Wild Marjoram (Origanum majorana), and Sweet Marjoram (Origanum majorana). Perennial herbs usually grown as annuals for their fragrant foliage which is used to flavor dressings and meat dishes.Sweet Marjoram will grow well in any fertile, well-drained and loamy garden soil. .

MintPeppermintSpearmint

Peppermint (Mentha × piperita), Spearmint (Mentha spicata). Hardy perennial herbs of the Mint Family, grown for their leaves which are used to flavor vinegar and jelly (often served with roast lamb and other meats), and to enhance thirst-quenching cooling beverages. Mints should be planted where they will not encroach on other plants, as they spread so readily that, unless curbed, they are likely to become a pestiferous weed. It is ideal for container and hydroponic culture.

Oregano

Also known as Pot Marjoram, Origanum vulgare is a perennial herb and a native of the Mediterranean region. The plant grows to over two feet tall and has oval grayish-green leaves that are frequently used in pizza, spaghetti and marinara sauces, plus many other Italian dishes. It also complements beef or lamb stews, gravies, salads, soups, even tomato juice. It's small flowers can be lilac, pink, purple, or white.

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Parsley

A biennial herb (Petroselinum) grown as an annual. Its many horticultural varieties are grouped as curled leaved (var. crispum), fernleaved (var. filicinum) and Hamburg or "rooted" (var. radicosum). Though the leaves of all are used for flavoring meat dishes, soups, salads, etc., the curled varieties are most popular in America for this purpose and for garnishing, though the fern-leaved are just as attractive. Hamburg Parlsey is generally cooked like parsnips.

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Rosemary

Common name for Rosmarinus officinalis, a hardy evergreen sub-shrub grown chiefly for its aromatic leaves which are used in culinary seasoning and which yield an oil once used in medicine. Small light blue flowers are borne in April or May, in loose clusters that spring from the leaf axils. The foliage is white and woolly on the under side and dark and shiny above. Plants can grow to a height of 6 feet and last for years if given winter protection. Rosemary prefers dry, well-drained soil and in the South and Pacific Coast States, where soil is dry and rocky, they are planted as hedges. There is also a low-growing or prostrate variety.

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Sage

Common name for the two genera Salvia and Audibertia; but most popularly for the hardy sub-shrub Salvia officinalis , which is extensively grown for seasoning dressings used with rich meats, and for flavoring sausages and cheese.

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Tarragon

Common name for Artemisia dracunculus a perennial herb the leaves of which are used for seasoning, especially vinegar.Tarragon is unique in that during growth, it seems to have little aroma, yet after the leaves or tops are harvested, the oils concentrate and start emitting their unique tarragon sweet smell, similar to freshly cut hay. Tarragon is used in vegetable dishes and soups, mild cheeses, egg dishes, fish and white sauces.

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Thyme

The common name for Thymus, a genus of aromatic herbs or shrubby plants of the Mint Family, long cultivated and valued as both ornamentals and sweet herbs. They have small lavender or pink flowers and are planted in the rock garden and the border for ornament, or in the herb garden, to be used for seasoning. They grow easily and are easily increased from cuttings or seed.

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Watercress

Low growing and trailing European perennial Nasturtium officinale, a member of the Mustard Family, is naturalized in springs and wet ground in temperate climates. Though easily grown from seed, it is usually propagated by bits of stem which readily take root in wet soil and need no further attention. Its natural season is from mid-autumn until spring. After its flower buds appear the leaves become too rank in flavor to be edible.Watercress has many culinary, decorative, and medicinal uses.

Source: http://herbgardening.com/