Herb Garden - My 5 Favourite Herbs
I highly recommend that you start to grow herbs at home, and building your own herb garden, however small at first, gives you a healthy and easy way to eat fresh organic produce as often as you like. Hopefully this article will give you a nudge!. To read more visit Herb Gardening. Here are a few of my own favourites.
1. Basil – one of the most widely used herbs, originated in the far east, where it was considered a ‘royal’ plant. Basil has a very pungent flavor, and is very widely used for cooking in many European countries – such as Greece, Italy, and France. It is actually considered a symbol of fertility in the Mediterranean region! An Annual, and very easy to grow, a great companion to tomatoes in the ground, and in the kitchen. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Also very popular in soups and stews, and of course used to make pesto.
2. Parsley – a very widely used herb all over the world, used both for flavor and for medicinal purposes. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is rich in vitamins A, B, and C. It can be used in everything, but especially in soup. Also, Parsley makes a great addition to salads, casseroles and egg dishes. And of course, it’s an wonderful garnish for meat and fish, as well as any dish using onions, and eating a sprig can help to dissipate garlic odours after a meal..
3. Chives – belong to the onion family but boast a much more delicate flavor. Chives grow easily in the sun, and need moisture and should be cropped twice a year – use a scissors for this. Chives are a great garnish, especially in egg dishes and with cheeses; fresh Chives can also be added to salads, soups, or enjoyed with a freshly baked potato, with some melted cheese..
4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for many centuries. It is actually mentioned in the Old Testament and its use has also been recorded in ancient India. Sometimes referred to as ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in the Middle East and Europe. Used as the basic herb in curries, spicy sauces and fresh chutneys and salads. Coriander’s versatility is so great that different parts of this plant are known as different herbs. Using ground Coriander seeds and using with meats, like veal or pork? You’re using coriander. Using the leaves to add to some Indian or Asian dishes? You’re actually using cilantro!
Thyme - is a must grow for any serious herb gardener. It has a powerful aroma, and there are different types – garden thyme and lemon thyme are the most common. Thyme is a great seasoning for just about any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork or even beef before you place them in the oven. Thyme, although a bit chewy for some can also can be added to eggs, or cheese dishes as well as vegetables. And you should experiment with it on your fish or poultry also. You’ll be nicely surprised.
Copyright 2009 Colin West
Colin West is now a full-time gardener. He has been a gardening enthusiast all his life, and has recently completed a new ebook “How To Grow Your Own Herb Garden” which is available online.
