Herb Garden – My 5 Favourite Herbs
You really should start to grow herbs at home, and building your own herb garden, however small at first, offers you a wonderful and healthy 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, originally came from India, where it was considered a ‘royal’ plant. It has a very strong flavor, and is very widely used for cooking in lots of 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 companion plant to tomatoes, and they complement each other perfectly. 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 around the globe, used both as a medicine and as a flavouring. A biennial, Parsley loves a rich soil and sunny position to grow. Parsley is packed with vitamins. 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, Parsley is an wonderful garnish for meat and fish, as well as any dish using onions, and chewing on some Parsley can help to reduce 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 clippers for this. Chives are an ideal garnish, especially in egg dishes and with cheese dishes; fresh Chives can also be sprinkled over 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 Bible and its use has also been recorded in ancient China. Sometimes termed ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in Asia and South America. Used as the basis for many curries, spicy sauces and fresh chutneys and salads. Coriander is so versatile that different parts of this plant are known as different herbs. Grinding the dried seeds to use them in your 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 self-respecting herb gardener. It has a powerful aroma, and there are different types – garden thyme and caraway thyme are the most common. Thyme is a good roasting herb 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, more chewy than other herbs can also can be added to eggs, or cheese dishes as well as vegetables. And don’t be afraid to 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.
