Spices and Herbs for the Home Garden

Herbs

Growing Herbs

The aromatic, medicinal, and flavoring characteristics of herbs have been prized by humans for over 4,500 years. Wormwood, elderberry, hemlock, and other herbs were used by the ancient Egyptians as early as 1600 B.C. Although most herbs have been used primarily for cooking and as scents to enhance our environment, there has been a resurgent interest in medicinal uses of herbs and their decorative qualities in an edible ornamental garden.  The common herbs used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate flavor to foods while the stronger or pungent herbs add zest to foods. A number of additional herbs are used for medicinal or ornamental purposes.

The leaves of most herbs are the part of the plant that is used although the seeds or roots of some herbs can also be used. Herbs are used in small quantities, so usually only a few plants are necessary to provide sufficient fresh and dried herbs for the entire season. Herb gardening is becoming popular. New enthusiasm for “natural” foods has heightened this interest. In addition, herbs add flavor and zest to creative cookery. Most food recipes can be accentuated with proper use of culinary herbs.

Location

The ornamental value of herbs enables them to be grown in flower beds, in rock gardens as borders or as corner plantings. Some herbs are annuals while others are perennial and come up year after year. One can locate annual herbs in annual flower gardens or vegetable gardens. Locate perennial herbs at the side of the garden where they won’t interfere with next year’s soil preparation. Many gardeners establish a small herb garden near the house. Generally, a 6‑ to 10‑foot square or rectangular area is sufficient. Circular or free‑form designs can also be used. Use the information contained here for proper spacing, and locate the tallest herbs to the back of the plot.

As the Garden Grows

Care for the herb garden is similar to a vegetable or flower garden. Select a sunny, well‑drained location. Apply a balanced fertilizer but avoid excessive use of nitrogen fertilizers. Consult the county Extension office for soil preparation, fertilization and other good garden cultural practices. Water as necessary during dry periods. Generally, about 1 inch of water is needed per week, if not supplied by natural rainfall. A mulch helps conserve soil moisture and reduces weed growth as well. Mints prefer moist soil so they require more frequent watering.

Establishing the Herb Garden

Establish annual and biennial herbs by planting seeds directly in the garden or starting seeds indoors for later transplanting to the garden. Save seed produced by the herb plants for next year’s crop, or obtain seed from your friends, local garden center or seed catalog. To save your own seed, harvest the entire seed head after it has dried on the plant. Then allow seeds to dry in a protected location that is cool and dry. After the seeds are thoroughly dry, thresh the seed from the heads and discard the trash. Store in labeled jars in a dark, cool, dry location. Some herb seeds such as dill, anise, caraway or coriander can be used for flavorings.

Perennial herbs can be propagated by cuttings or by division. Divide plants every 3 or 4 years in the early spring. Dig up the plants and cut into several sections. You can also cut 4‑ to 6‑inch sections of the stem, and root these by placing the cuttings in moist sand in a shady area. In 4 to 8 weeks roots should form on these cuttings. Herbs such as sage, winter savory and thyme can be propagated by cuttings. Chives, lovage and tarragon can be propagated by dividing the roots or crowns. Apple mint forms runners or stems that run along the ground so these can be easily propagated by covering a portion of the runner and allowing it to form roots.

Harvesting

 Leaves of many herbs such as parsley and chives can be harvested for fresh seasonings. On these plants, gradually remove some of the leaves as needed, but don’t remove all the foliage at one time. These plants produce over a long period if they are well cared for. On rosemary and thyme, clip the tops when the plants are in full bloom. Usually, leaves and flowers are harvested together. Basil, fennel, mint, sage, summer savory, sweet marjoram, tarragon and winter savory are harvested just before the plants start to bloom. Chervil and parsley leaves can be cut and dried anytime. Harvest lovage leaves early during the first flush of growth.

Drying 

After harvesting, hang herbs in loosely tied bundles in a well‑ventilated room. You can also spread the branches on a screen or cheesecloth, or spread herb leaves on flat trays when only the leaves are needed. To keep dust off the herbs, use a cloth or similar protective cover that allows moisture to pass through. It us generally best to dry naturally in a cool, dark room rather than use artificial heat. Experts use artificial heat, but you may lose flavor and quality by this drying method.

Storage 

When herbs are thoroughly dry, seal them in air‑tight containers such as fruit jars and store in a cool, dark location. Any sign of moisture accumulating in the jars indicates that the herbs are not thoroughly dry. Pulverize flower stalks before putting them in jars. Store foliage herbs either pulverized or as whole leaves, depending on their intended use.

 Potted herbs 

Some herbs can be placed in pots and grown indoors during the winter months. Place in a sunny south window, and use care similar to houseplants. Either dig up herbs toward the end of the growing season and place in pots, or start from seed indoors. Basil, chives, mint, parsley, sweet marjoram and rosemary are best adapted to pot culture.

Herbs and Spice Definitions

The term “herb” has many definitions. It is often defined botanically as an annual, biennial, or perennial that does not produce persistent woody tissue. This, however, would leave out many aromatic trees and shrubs that are often used as herbs. A broader definition might be any plant or plant part that is used for its culinary, cosmetic, medicinal, or aromatic qualities. Spices tend to be more aromatic or fragrant than herbs and have a pungent taste. Spices are generally produced from flowers, fruit, seeds, roots, or bark, while herbs are generally made of fresh or dried leaves, although there are some exceptions.

Growing Conditions

Herbs and spices grown in New Mexico are generally limited to those adapted to neutral or alkaline soil growing conditions. A 10 ft by 12 ft area generally supplies ample space for an herb garden for an average sized family. It’s wise to devote one side of the garden to perennials and biennials and the other side to annuals, which need to be replaced each year. Many herbs, however, are well suited to an edible landscape where their dual natures can be exploited. Good examples include perennial sage with its purple flowers and savory leaves, and Florence fennel whose long, fernlike aromatic leaves surround stems topped with small, yellow flowers in an umbel shaped head.

Soil for an herb garden should be well prepared. Early in the spring, fertilize the soil with a balanced fertilizer and ample quantities of compost. Bed design varies according to the mature sizes of the select plants and the watering technique. Best results are generally achieved with drip irrigation and mulch. Wood shavings, straw, pecan hulls, dry bluegrass clippings, or other organic mulches help cool the soil, reduce water evaporation and salt buildup, discourage annual weeds, and reduce the amount of soil splashing up on leaves.

Planting depth and distance between plants varies with herbs. Some herbs are best propagated vegetatively. Insects and diseases are rarely serious problems on most herbs.

Preparing Herbs and Spices

For curing, stems, flowers, and leaves can be tied together in small bundles and hung upside down in a dry, shady location (such as a garage, shed, or kitchen) until dry. Leaves and flowers also can be dried in a shallow tray in the shade. Dry leaves and flowers can then be pulverized by rubbing them between the palms and hands. Store in airtight glass containers in the dark. Seeds from plants like coriander, anise, and dill can be collected by placing the dry heads in a paper sack and separating the seeds by hand. dry heads in a paper sack and separating the seeds by hand.

Descriptions of Herbs and Spices

The following descriptions can be helpful in selecting herbs to be grown in a small area.

Angelica (Angelica archangelica). A biennial or perennial plant up to 8 ft tall. Often called wild celery, angelica has purplish, hollow stems. Umbel shaped flower head with small white to greenish flowers. Prefers moist, well drained, rich soil and partial shade. Seeds require light (do not cover seed) and 62°F to germinate. Add leaves to soups, stews, salads, and fish for flavor. Stems can be candied.

Anise (Pimpinella anisum). An annual that grows up to 2 ft tall with small, yellowish white flowers in an umbel shaped head. Anise likes relatively dry, well drained soil and full sun. Seeds germinate in 20 days at temperatures of 70°F. Leaves and seeds can be used to make tea and flavor soups, stews, and salads with a licorice like flavor. It enhances the sweetness of cakes, cookies, and other pastries.

Basil (Ocimum basilicum). Often referred to as sweet basil, this annual grows up to 2 ft tall. Leaves are very fragrant. Prefers moist, well drained, rich soil and full sun. Germination is optimum at 75?85°F. Has a rich, mildly spicy flavor. Use fresh leaves for maximum flavor in tomato sauces, salads, vinegars, and eggs, and on lamb, fish, and poultry. Add dry leaves to potpourris and sachets for indoor fragrance. Other species of basil vary in color, form, flavor, and fragrance.

Borage (Borago officinalis). An annual, 11/2 to 2 ft tall with hollow stems and numerous grayish green, hairy leaves up to 6 inches long. Star shaped blue flowers. Prefers rich, moist, sandy loam soils and full sun. Easily grown from seed. Has a crisp, cucumber like flavor. Leaves can be used in teas and salads, and cooked as greens. Candied flowers can be used as decorations on pastries. Leaves also have been used by some herbalists as poultices to soothe external inflammations.

Calendula (Calendula officinalis). A hardy, erect annual covered with fine hairs. Grows to a height of 18 inches. Likes full sun and well drained soil. Sow directly into garden when soil is at least 60°F. Pale yellow to orange ray flowers can be dried and used to color and flavor butter and other spreads. Also adds flavor to soups, stews, and poultry. Reported to be a good antiseptic.

Caraway (Carum carvi). Annual and biennial types grow to 2 ft tall with small, white flowers in compound umbels. Prefers sandy loam soils with full sun to slight shade. Easily propagated directly from seed. Seeds commonly used to flavor rye breads, salads, soups, and sauerkraut. Leaves also are popular in salads, soups, and stews. Roots can be steamed, chopped, and used in soups and stews as well.

Catnip (Nepeta cataria). Gray green perennial that can reach a height of 1 to 3 ft. Soft, white fuzz covers leaves and stems. Flowers are white with purple pink markings. Germination takes place in 20 days at 67°F, but propagation is easier using vegetative cuttings. Likes sandy, well drained soil and full sun to partial shade. Dry leaves and flower heads can be used to make tea to aid digestion and sleep.

Chamomile, Roman (Chamaemulum nobile). A low growing perennial that can reach a height of 9 inches. Leaves are featherlike with downy fuzz. Daisy like flowers have yellow disks with silver white to cream colored rays. Has fresh apple scent. Seeds require 15 days at 65°F for germination. Easier to propagate from mother plant offshoots. Flowers used to make tea. Plant extracts also are used in various lotions, ointments, and inhalations. Should not be confused with German chamomile (Matricaria recutita), an annual with similar characteristics growing to a height of 2 to 3 ft.

Chervil (Arthriscus cerefolium). A hardy annual plant (plain and curly types) with fernlike leaves reaching a height of 2 ft. Flowers are small, white, and borne on compound umbel heads. Likes moist soils with ample quantities of organic matter. Prefers partial shade. Leaves used as a seasoning for soups, stews, and salads. Sprigs popular as garnish.

Chicory (Cichorium intybus). A deep-rooted perennial with dandelion like blue flowers. Grows to a height of 3 to 5 ft. Propagated from seed in most soils. Prefers full sun. Fresh leaves can be cooked like spinach, used in salads, or sautéed. Dry roots can be used as a substitute for coffee.

Chile (Capsicum annuum). An annual plant that varies in height from 1 to 3 ft depending on variety. Fruit exhibit a wide variety of shapes, sizes, colors, and tastes. Pungency varies from sweet to extremely spicy or spicy depending on the amount of capsaicinoids in the fruit. Sweet bell peppers can be used in salads or to flavor stews and soups. Paprika types are used for coloring. Pungent varieties can be eaten fresh (green) or dry pods can be ground and used as a seasoning in various cuisines.

Chives (Allium schoenoprasum). A perennial plant with small bulbs and hollow green leaves that can reach a height of 12 to 18 inches. Forms clumps of plants that periodically have to be separated. Seeds germinate slowly at a temperature of 60?70°F. Forms small, purple flowers during second year after seeding. Prefers well drained, moderately fertile soil and full sun. Fresh, minced leaves are used to season many cooked vegetables. Also adds flavor to poultry, fish, eggs, and cheese sauces.

Clary (Salvia sclarea). A biennial plant with square, fuzzy stems reaching a height of 3 to 4 ft. The plant’s pleasant, balsam like fragrance is popular in both the garden and sachets or potpourris. Prefers sandy loam, well drained soil and full sun. Flowers vary from purple to white. Tea is used for upset stomach. Fresh or dried leaves can be used to flavor eggs, soups, poultry, and salads. Flowers can be used as a garnish.

Coriander (Coriandrum sativum). A bright green, hairless annual plant reaching a height of 1 to 3 ft with small, pinkish flowers in shorts talked umbels. Prefers sandy loam soils with ample organic matter and full sun to partial shade. Minced leaves have a strong citrus taste and are often used to flavor many foods and salsas. Ground seeds are used to flavor gingerbread, cookies, pastries, baked apples, and pears.

Cumin (Cuminum cyminum). A low growing annual, about 1/2 to 1 ft tall. Has finely divided foliage with lavender white flowers. Seeds are used to flavor cookies, breads, cheese, vegetables, and various meats. Ground seeds used as curry powder to flavor Mexican dishes.

Dandelion (Taraxacum officinale). An herbaceous perennial with yellow flowers often found in lawns. Grows 1/2 to 1 ft tall. Younger leaves used in salads, older leaves steamed like spinach. Roasted roots used as substitute for coffee, similar to chicory. Flowers can be made into wine.

Dill (Anethum graveolens). A biennial plant with taproot similar to a carrot. Can reach a height of 2 to 3 ft with blue green feathery leaves. Numerous yellow flowers make up a flat head with compound umbels. Prefers well drained, moist soil and full sun. Leaves used in fresh salads. Seeds can be ground or used whole to flavor various meats, eggs, cheese, and vegetable dishes.

Echinacea (Echinacea angustifolia). A perennial, multistemmed plant that grows to a height of 1 to 3 ft. Stems covered with bristly hairs. Flowers similar to black-eyed Susan with purplish cone shaped centers and purple ray florets. Likes well drained, fertile soil and full sun to light shade. Roots are black and contain caffeic acid glycoside, an antibiotic that helps heal wounds. E. purpurea is highly valued as an ornamental and cut flower.

Elderberry (Sambucus spp.). A deciduous shrub that reaches a height of 12 ft. White flowers in clusters produce purple to black, juicy berries. Prefers fertile, moist soil and full sun to partial shade. Tart, purplish berries are popular in jams, jellies, and wine. Makes an excellent ornamental shrub.

Fennel (Foeniculum vulgare). A perennial plant that is often grown as an annual. The blue green plant has erect, smooth stems that often reach a height of 3 to 4 ft. The small, yellow flowers are borne in a compound umbel. Likes well drained soil and full sun. Fresh leaves are popular in salads, herb butters, and on vegetables, fish, cheese, and eggs. Tender stems can be eaten like celery. Seeds can be ground or used whole for flavoring.

Garlic (Allium sativum). A cool season, hardy perennial reaching a height of 2 ft. Produces segmented bulbs with flat, solid leaves. Bulbs are composed of 516 cloves enclosed in a white or purplish parchment like outer sheath. Prefers well drained, rich soil and full sun to partial shade. Used as an antibiotic and as seasoning to flavor various foods including herb butters, casseroles, stews, soups, meats, fish, poultry, pickles, and vinegars.

Horehound (Marrubium vulgare). A perennial plant that reaches a height of 2 to 3 ft. Stems wooly and bushy. Likes deep, sandy loam soils and full sun. Used in candies and teas to soothe coughs.

Hyssop (Hyssopus officinalis). A compact perennial growing to a height of 2 to 3 ft. Very aromatic with blue to purple flowers occurring in spikes. Flowers can be used to make a mild expectorant tea that helps expel phlegm through coughing. Minty leaves and flowers are used to flavor soups, salads, stews, and poultry.

Lavender, English (Lavandula angustifolia). A bushy, perennial shrub that grows to height of 3 ft. Purple flowers occur in spikes. Prefers well drained, sandy loam soil and full sun. Generally propagated from cuttings, but can be grown from seed. Seeds require 30 days to germinate at 65°F or higher. Seeds should be stored moist in a refrigerator for 3 days before germination. Leaves and flowers can be used as condiments and for teas. Can also be used in wreaths, dried flower arrangements, sachets, and potpourris. Excellent ornamental in garden.

Lemon balm (Melissa officinalis). A perennial plant with square stems. Reaches a height of 2 ft. Prefers well drained soil and full sun to shade. Very aromatic, lemon like scent. Fresh leaves are used in salads, vegetables, poultry, stuffing, punch, and fish. Dried stems and leaves are used in teas.

Lovage (Levisticum officinale). A perennial plant with hollow, ribbed stems like celery growing to height of 5 ft. Prefers fertile, well drained soil and full sun to partial shade. Its celery flavored leaves are used fresh in salads or used dry in soups, stews, and sauces. Stems can be candied or used fresh in salads. Seeds can be ground or used whole for pickling, cheese spreads, sauces, and salads.

Marjoram (Origanum majorana). A tender perennial usually propagated as an annual. Square stems are usually covered in hairs. Reach a height of 1 ft. Prefers sandy loam soil and full sun to partial shade. Seeds germinate in 25 days at 65°F. Leaves and flowers can be used fresh or dried with meat, fish, poultry, salads, eggs, stews, soups, and vegetables.

Mint (Mentha spp.). A perennial with square stems and spreading roots. It grows to a height of 2 ft. Prefers moist, well drained soils and full sun to partial shade. Usually propagated from vegetable cuttings. Numerous species with various scents. Used to calm upset stomach and relieve muscle spasms. Leaves are used in jellies, sauces, and teas, as well as for flavoring in various candies.

Nasturtium (Tropaeolum majus). A low growing, viney annual that reaches a height of 1 ft. Leaves are saucer shaped; red to yellow flowers. Prefers moist, well drained soil and full sun. Grown from seed planted early in the spring. Fresh leaves and flowers give a peppery taste to salads. Excellent ornamental in garden.

Parsley (Petroselinum crispum). A biennial plant growing to height of 11/2 ft. Leaf blades can be flat or curled, depending on variety. Prefers fertile, well drained, moist soil and full sun to partial shade. Soak the seeds in water and germinate at 70° F (25 days until emergence). Leaves and stems are used as garnish in salads and as a condiment. An excellent source of vitamin C, calcium, and iron.

Rose (Rosa spp.) A deciduous perennial with thorny stems usually grown for its ornamental flowers. Prefers well drained soils and full sun to partial shade. The tart, cranberry like rosehips are a rich source of vitamin C. Used in teas, jellies, wines, and muffins. Petals popular in potpourris and sachets.

Rosemary (Rosmarinus officinalis). A perennial evergreen that varies in height from 2 to 5 ft depending on cultivar. Has green, needlelike leaves and pale blue flowers. Plants are generally propagated from cuttings or by layering. Can be propagated from seed, but germination is very slow (25 days at 65°F). Leaves used for tea and as flavoring for beef and pork. Popular in xeriscape landscapes.

Sage (Saliva officinalis). A hardy 21/2foot perennial with woody stems and white to purple flowers. Leaves look pebbly and grayish green in color with velvet like texture. Seeds require 20 days at 70°F to germinate. Leaves are used to flavor soups, stews, sausage, roasted meats, poultry, pork, and vegetables. Attracts bees and makes an excellent ornamental in the garden.

Savory (Satureja spp.). The most popular species are S. hortensis (summer savory) and S. Montana (winter savory). Summer savory is an annual with fuzzy stems. Winter savory is a semi evergreen perennial with a woody base that forms a compact bush. Both reach a height of 11/2 ft and prefer full sun. Winter savory is strongly aromatic, while summer savory has a slightly sweeter aroma. Both are used as potherbs to flavor beans, soups, eggs, cabbage, and other vegetables. Summer savory can be used as a tea and to flavor herb butters and vinegars.

Sweet Cicely Herb (Myrrhis Adorata) Family: Umbelliferae. Perennial. History: At one time the seeds of Sweet cicely were pounded down and used as furniture polish. All parts of this herb were used for medicine. The roots were boiled until tender and given to the elderly as an aid to digestion. Growing pattern:   How to grow: The seeds of Sweet Cicely need to be exposed to the frost for good germination. Space the seedlings 45cm apart and transplant them if necessary when 1 year old. The herb will reseed itself. Soil condition/position: Partial shade in moist soil. Appearance: Sweet Cicely is a thick rooted plant. Its small leaves have a liquorice-like flavor. The seeds have a spicy taste. It grows to a height of 90cm and the whole plant with its lacey leaves and tiny white flowers is highly scented. Uses: Sweet Cicely can be cooked with tart fruits to cut down the acidity. This works well with rhubarb, red currants and gooseberries. it can also be added to omelettes. The ripe seeds can be chewed as an aid to digestion and a tea made from the chopped leaves is said to soothe the stomach.

Tarragon (Artemisia dracunculus). A perennial plant that reaches a height of 2 ft. Leaves are very aromatic. Prefers well drained, fertile, sandy loam soil and full to partial shade. Use fresh leaves sparingly in fresh salads or combine with various French sauces. Also used to flavor meat, fish, poultry, various vegetables, vinegars, soups, cheeses, eggs, and herb butters.

Thyme (Thymus vulgaris). A perennial plant reaching a height of 12 to 19 inches. Many branched, aromatic shrub with lilac to pink flowers. Prefers sandy loam soil and full sun to partial shade. Seeds should be sown indoors for optimum germination at 70°F, then transplanted to permanent location. Used to flavor cough medicines. Leaves are used in salads as garnishes and as flavoring for poultry, fish, beef, lamb, soups, herb butters, vinegars, beans, and vegetables.

Valerian -- A pass along plant that is sometimes used for medicinal purposes. To learn more about it . Click here:: botanical. COM - A Modern Herbal | Valerian - Herb Profile and Information

For pictures to help in identification of herbs go to  Alternative Nature Herbal Medicinal Plant Collection 2003

Click here: Companion Planting

For more information  Herb Research Foundation - Herbs and Herbal Medicine for Health

02/01/2009

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