to the silvery gray-green Sage leaves soft as my dog's ear.
I’ve been gardening for many years and, much as I love my
vegetable garden and flower beds, it’s the herb garden that I find most
rewarding. I use herbs in virtually all aspects of my cooking—snipping them
into salads and soups, rubbing them onto meats to be roasted or grilled,
stirring them into sauces and marinades, and even baking them into breads and
cookies. They elevate a mundane meal to flavorful and unexpected heights. Of
course you can buy fresh herbs at most food markets, but growing your own is
easy and brings bountiful returns.
Herbs take the least amount of tending out of all the plants
I grow, and they produce during much of the year, even in New England—from those
first Chive shoots to the frosty Sage that I harvest in early winter for
holiday meals. I planted both of these herbs around twenty years ago and every
year they faithfully return. The same goes for my other favorite herbs: Creeping
Thyme, French Tarragon, Garlic Chives, Greek Oregano, Peppermint, and Winter Savory,
all of which are perennial in the Northeast.
In addition to perennial herbs, a few annuals I
couldn’t do without and so I add them every year: Rosemary, which I dig up and
keep in a pot inside during the winter (with mixed success); Lavender, which
sometimes overwinters; Cilantro and Dill; and three kinds of Basil—Spicy Globe, which is
small-leaved and compact, Genovese, which is the best for making pesto, and Purple
Basil for its color (the latter two I grow in my vegetable garden because I
like to have several plants of each and they need more room).
Growing herbs in pots on a windowsill or balcony is
rewarding too, but if you’ve never planted an herb garden and have a small,
sunny spot, it’s well worth the minor effort it takes to start one. First,
although herbs are quite resilient, before putting any in the ground, it’s a
good idea to consult a Plant Hardiness Zone Map to find out which herbs are
perennial in your area. Planting them in a protected spot, such as along a wall
or fence, can improve their hardiness, but be sure that they get enough sun. Most
herbs like full sun and well-drained soil. Other than that, they’re not very
picky and can thrive in a wide variety of locations and soil types.
Still, it’s important to prepare the soil by turning over the
top eight inches with a shovel, removing the sod, rocks, and weeds. Healthy
soil is friable, meaning that it feels crumbly if you pick up a handful. If
it’s sticky and dense, there’s too much clay and it won’t drain well. Adding
organic material, such as composted manure (which you can find at a nursery),
will improve the soil and enable your herbs to thrive.
Herbs vary in terms of how much space they need to grow, so
follow the planting guidelines for each herb. Some, like Globe Basil, are compact,
whereas others such as Peppermint like to sprawl. Herbs can be grown from seed,
although buying small plants will ensure that you have foliage to harvest the
first year. Water the plants when the soil becomes dry, but be careful not to
over water them. If your soil is healthy, you won’t need to fertilize very much.
I apply an organic fertilizer around every three years and my herbs couldn’t be
more robust. Once your herb garden is established, it’s very low-maintenance;
all I need to do throughout the season is some light pruning and weeding.
Now for the best stage of the process—harvesting.
You can start harvesting your herbs as soon as there’s enough foliage, and
continue as long as at least two sets of leaves remain on the plant. In
general, though, don’t remove more than one third of a stem’s length. Most
herbs grow quickly, so it won’t take long for you to have more than enough.
It’s best to cut herbs in the morning, with a pair of scissors, after the dew
has dried but when the plant’s essential oils are still abundant. To strip the
leaves from the woody stem, run your thumb and first two fingers along the stem
in the opposite direction from which the leaves are growing, et voila!—they
fall right off.
The flowers of many herbs are edible as well, and to me are sometimes
the best part. Chive and Garlic Chive blossoms, in particular, provide several
weeks’ worth of tasty and pretty blooms; just pull off the blossom and then
remove its base to separate it into florets.
Lavender buds, probably the most
well-known herbal flower, are versatile in both cooking and baking, and a sprig
is also a fun addition to a summer drink. Some herbs though, like Basil, become
slightly bitter after they flower. If you pinch off the bud as it starts to
form, that will prevent the flavor from turning.
Once you start using fresh herbs in your cooking, it’s hard
to return to dried ones (one of my least favorite aspects of living on Planet
Harsh). Fresh herbs are more subtle and pure in flavor and have a softer
texture. If you’re in the habit of cooking with dried herbs, though, and like a
strong herbal note in your food, you’ll need to use around three times the
amount of fresh herbs to achieve the same strength.
It’s easy to dry your own herbs harvested from your garden
to have on hand throughout the year. The best time to collect them is just
before they flower. Gather a few sprigs, wash and pat them dry, and then tie them
together with twine. Hang them in a warm, dark, well-ventilated room, and in
about two weeks all the moisture should have evaporated. Pull the leaves from
the stems, crumbling them if you’d like, and store them in labeled, airtight
containers in a cool, dark, dry place.
Freezing herbs also works well. I store them in labeled
baggies (press out all the air before you seal them), and then pull them out to
add to soups and stews all winter long. You don’t need to thaw the herbs before
adding them to the pot. I prefer this technique to drying my herbs
because they’re closer to the taste and texture of fresh herbs.
With so many opportunities to incorporate fresh herbs into
your cooking throughout the year, herb gardening is well worth a try. The
benefits in the kitchen are huge, not to mention the pure pleasure of sitting
outside near your herb harden on a warm afternoon and having the breeze carry its fragrances to you. Planet Lovely, indeed.
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