HERB FACTS

WHAT IS AN HERB?

The term "herb" has more than one definition. Described by botanists as a "small, herbaceous, seed baring plant": this definition is expanded by The Herb Society of America to include a wider range of plants by including annuals, vines, trees, shrubs, and even ferns and moss that are used for their flavor, fragrance, medicinal properties, and for coloring (dye plants). Our purpose is to share with you the top ten herbs grown for culinary uses.

Hardy. Shrub-like. In a protected place with good drainage, can survive for many years. Rosemary is a strong herb so use sparingly. Great for lamb (with some garlic), chicken and pork. Mince leaves can be used in breads, sauces, salad dressings, marinades, and even cookies!

Hardy perennial; can be grown for its interesting foliage as well as for culinary uses. Poultry stuffing, sausage ad marinades for grilling.

Indispensable annual for the kitchen garden. Numerous vanities including Sweet, Spicy Globe, Cinnamon, Lemon, Purple, Thai, and many more. Used for pesto, tomato dishes, Thai curry, vinegar, jellies - the list goes on. Easily grown from seed.

Bulbous perennial. Beautiful pom-pom type bloom in spring. Chive blossoms are great for flavoring vinegar, salads. Use chopped chive leaves in cream soups, egg dishes, mushroom dishes, and of course, sour cream.

Oregano herocleoticum or Greek oregano is a hardy perennial desirable for cooking. Grows vigorously and produces tiny white flowers. Great for flavoring tomato sauces, chicken, foccacia.

Oregano marjoram, sweet marjoram, is a very tender perennial best treated as an annual. Delicate flavor and prized for cheese dishes, salads, and poultry seasonings. Essential in Italian dishes such as pasta sauce, pizza and salads.

Hardy perennial that comes in upright and creeping forms, and in many flavors. Creeping lemon thyme is an excellent choice - easy to grow, delightful to taste and smell. Good ground covers in sunny spots - blooms in spring. Use in salad dressings, soups, stews, to flavor chicken, fish, port, and for vinegar.

Biennial - if you plant in spring, you will have a parsley crop until the following winter. Flat leaf, Italian parsley is more flavorful. Use as garnish, to flavor soups, sauces or just to "green" up your flower beds along with decorative cabbage.

Cool season, annual. Plant seeds at 2 week intervals from fall through spring. Protect plants from afternoon sun as weather warms. Delicious with fish, cucumbers, and sour cream dips. You can freeze in zip lock bags, flowers and see heads with some leaves to be used for making dill pickles. "Bouquet," "Duscat" - plentiful feathery, flavorful leaves.

Spearmint is probably the best choice for a beginning herb gardener. Vigorous growers! Can be confined to growing in pots. Many flavors - lemon, apple, pineapple, chocolate, orange, etc. Excellent in teas, lemonades, fruit punch, and or course, Mint Juleps! Try leaves chopped into fruit cups, cookies, or mint sauce for lamb.

Trendy, tender annual - leafy stage of coriander. See at intervals in coolest part of the garden. Great in Mexican food (especially a GREAT salsa) and Thai food (Thai calls for even the root of cilantro).

Tarragon, Savory, Mexican Mint Marigold, Lemon Grass, Ginger, Kaffir Lime leaves, Bay, Fennel, Lavender, Garlic Chives.