Your Kitchen Herb Garden
Chives (Allium)
These grasslike, 12- to 24-inch-long spears produce rose purple or white
flowers in spring. Perennial. Best: Chives (A. schoenoprasum); Chinese or garlic chives (A. tuberosum). To harvest, snip spears to the ground.
Uses: Dairy products, lamb, mayonnaise, potatoes, rice, salads, sauces, seafood, soups, and vegetables.
(Cat Note: Garlic Chives are wonderful on baked potatoes or chopped and whipped into mashed potatoes)
Cilantro (Corinadrum sativum)
Bright green leaves on foot-tall stems look similar to flat-leafed parsley. Grow types that are slow to bolt (go to seed), which are labeled as such or sold as a variety called 'Slow-Bolt'.Growing: Cilantro grows best in cool weather. If practical, start from seed. Plant in succession every few weeks through summer. Harvest before it starts to flower.
Uses: Beans, curries, fish, lamb, Mexican dishes, pork, poultry, salads, salsas, sauces, shellfish, and stir-fries.
Thyme (Thymus)
Small, pungent leaves grow on stems up to 1 foot tall. Perennial. Best culinary varieties: English or common, French (T. vulgaris variety), golden lemon T. x citriodorus 'Aureus'), and lemon (T. x citriodorus), pictured.Growing: Use as edging for vegetable or herb gardens. Before flowers appear, shear to about 6 inches.
Uses: Breads, casseroles, cheeses, eggs, fish, grains, marinades, meats, mushrooms, poultry, soups, tomato sauces, and vegetables
Basil (Ocimum basilicum)
Fragrant leaves on 6-inch- to 2-foot-tall plants. Annual. Best culinary varieties: 'Italian Pesto', 'Lettuce Leaf', 'Mammoth Sweet', 'Profuma di Genova', 'Red Rubin', 'Sweet Basil'.Growing: Basil thrives when night temperatures are above 60°, so don't rush planting. Prune often.
Uses: Eggs, fish, marinades, meats, pastas, pestos, salads, soups, tomatoes
Oregano (Origanum)
Shrubby perennial grows 2 to 3 feet tall. Best culinary varieties: Greek (O. vulgare hirtum) has gray green leaves; Italian O. x majoricum) has milder bright green leaves.Growing: Plants thrive on little water. Oil is strongest when the plant is in bud but before flowers open. Cut back to 4 inches in late spring, summer, and fall.
Uses: Beans, cheeses, eggs, meats, pastas, salsas, sauces, soups, stews, vegetables.
Flat-leaf parsley (Petroselinum)
Leaves grow in clumps 2 to 3 feet tall. Best culinary variety: 'Giant Italian'.Growing: Start new plants each year. In mild climates, plant in fall or early spring (provide some shade in hot climates); in cold climates, plant in spring after last frost. Pick outside leaves so the center of the plant continues to develop.
Uses: Cheese sauces, pestos, soups, stuffings, vegetables, garnishes
Sage (Salvia officinalis)l
Shrubby perennial 1 to 3 feet tall. Best culinary varieties: 'Berggarten' (for milder flavor, grow S. officinalis, S. o. 'Icterina', or S. o. 'Purpurascens').Growing: Keep plant on the dry side once established. Give afternoon shade in hot climates. Cut just above new growth.
Uses: Apples, beans, breads, butters, cheeses, chowders, fish stock, stuffings, gravies, lamb, marinades, pork, poultry, soups, tomatoes.
Rosemary (Rosmarinus)
Short, narrow leaves on stems 1 to 6 feet tall. Perennial. Best culinary varieties: 'Blue Spires', 'Gorizia', and 'Tuscan Blue'. 'Arp' is hardy to -10°.Growing: These tough plants take wind and salt spray, or inland heat if given moderate water. Prune regularly.
Uses: Beef, breads, cheeses, dressings, eggs, lamb, legumes, marinades, oils, potatoes, poultry, game, seafood, soups, stuffings, vegetables
Sweet marjoram (Origanum majorana)
Oval gray green leaves on 1- to 2-foot-tall plants. Milder and more floral than oregano. Perennial in mild climates.Growing: Needs especially good drainage. Plants thrive on little to moderate water. Oil is strongest when the plant is in bud but before flowers open. Cut back to 4 inches tall in late spring, summer, and fall.
Uses: Cheeses, eggs, fish, gravies, meats, pastas, poultry, rice, sauces, soups, stews, and vegetables.
Herb garden in a pot
(Cat Note: I really want to try an herb garden for the kitchen in a "strawberry pot")
Recipes
Lemon Thyme Vinegar: With a chopstick or skewer, push a 6- to 8-inch strip of lemon peel and 6 rinsed 3-inch sprigs fresh thyme into a clean 12- to 16-ounce bottle. Cover herbs completely with white wine vinegar and seal. Store in a cool, dark place up to 4 months. Lemon
Verbena Vinegar: Replace thyme with 2 or 3 sprigs (6 to 8 in. long) lemon verbena; omit peel.
Purple Basil Vinegar: Use 2 or 3 sprigs (4 to 6 in. long) purple or opal basil; omit peel.
Herb Cheese Log: On a 12- by 15-inch piece of plastic wrap, mix 1 tablespoon each minced fresh chives, fresh cilantro, and fresh basil leaves. Roll a 5 1/2- to 6-ounce log of fresh goat cheese in herb mixture to coat. Set on a small serving dish and drizzle with 2 tablespoons extra-virgin olive oil. Serve with baguette slices.
Fettuccine with Fresh Green Herbs: Boil 8 or 9 ounces fettuccine until barely tender. In a wide bowl, combine 3 tablespoons extra-virgin olive oil, 1/4 cup sliced chives, 2 tablespoons chopped parsley, and 2 tablespoons chopped oregano (or basil, lemon verbena, or thyme). Add 1 teaspoon grated lemon peel, 2 tablespoons lemon juice, and 1/2 teaspoon pepper. Drain pasta, reserving 1/3 cup cooking water. Pour hot pasta into bowl with herbs. Gently mix, adding salt to taste and as much of the reserved cooking water to moisten as desired.
How many plants?
You've made your picks, now how many do you need? Use this list as a starting point.
Basil, four to six plants
Chives, three to four plants
Cilantro, two to three plants
Oregano, two plants
Parsley, one to three plants
Rosemary, one to two plants
Sage, one to two plants
Sweet marjoram, two to three plants
Thyme, three to four plants
(And don't forget MINT: A great herb but plant it in a separate container because it will take over the entire garden!)
