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An herb is a seed plant that does not produce a woody stem but will live long enough to develop flowers and seeds. Herbs are used for flavoring and scents, and both values are caused by oils in the plant tissue. The Brooklyn Botanic Garden Handbook on Herbs lists 73 different types of herbs. Herbs are classified as annuals, biennials, and perennials and they may fit into one or more classifications – culinary, aromatic, ornamental, and medicinal– according to use.
Most herbs should be grown in full sun, but a few tolerate light shade. They prefer a well-drained soil of medium fertility with a pH of 6.0 to 7.0. An organic mulch in summer benefits the plants. High fertilization, excess moisture, and shade result in low oil content and weak flavor. The oil content in many herbs is at its highest just before the plants begin to flower.
You can start most popular herbs from seeds. Annual, and some perennial, herb plants are sold at nursery and garden centers. Seeds and plants are offered by many mail order catalog companies. Because herbs are used in very small amounts, just a few plants of each type may be enough but if you want a large quantity of a particular herb, such as sweet basil for making pesto, plant the herb in the vegetable garden. Otherwise, prepare a small bed especially for herbs – or plant in containers – so that they can be enjoyed for their appearance as well as their fragrance. Grow herbs started from containers so they can be set in the garden without disturbing the roots. Borage and dill are two herbs that do not transplant well if bare-root. Either scatter seeds in the garden where these herbs are to grow, or start plants in containers.
Herbs have few pests, which is good because there are few, if any, pesticides approved for use on these plants. When planting herbs in the vegetable garden, protect them from pesticides used on vegetables.
Beginning herb gardeners may have a problem deciding which herbs to plant because of the large number of herbs from which to select. A quick check of the supermarket shelf will give you some idea of the types of herbs used in cooking and also will serve as a planting guide. A good variety of flavors and uses of recommended herbs for beginners are: (1) Strong herbs (rosemary, sage, oregano); (2) Herbs strong enough for accent (sweet basil, dill, mint, sweet marjoram, tarragon, thyme); (3) Herbs for blending (chives, parsley).
Specific Herbs and Their Characteristics
Anise: Annual grown for licorice-flavored leaves and seeds; slow growing; difficult to transplant bare-root. Anise leaves can be used in salads and as a garnish. Use the seeds to flavor confections such as cakes and cookies. Oil from anise seed is used in medicine.Basil (sweet): Annual grown for its leaves; available in several different flavors and plant types; easily gown from seed; purple leaf types make attractive vinegar. Spicy-scented basil leaves are one of the most popular of all herbs used in cooking. Cooks favor basil for tomato dishes in either fresh or dried form.
Bay, sweet: tender perennial, evergreen shrub; source of bay leaf; requires cool greenhouse protection in winter; frequently grown as a container plant; start with a nursery-grown plant. Leaves used to flavor meat and fish dishes and are a component of the traditional French seasoning, bouquet garni
Bergamot: Perennial; also known as bee balm; grown for minty leaves; flowers attract bees and hummingbirds; start from crown division or seeds; one of the sweetest smelling herbs. Use leaves and flowers in salads; leaves make an aromatic tea. Also a valuable addition to pot pourri.
Borage: Annual grown for cucumber-flavored leaves and attractive, small blue flowers; attracts bees; makes a large, unruly plant; difficult to transplant bare-root. Sprays of borage flowers and leaves are used to give a cool, cucumber-like flavor to summer drinks.
Caraway: Biennial grown for seeds which appear in the second summer; sow directly to garden in furrows. Seed is known for flavoring rye bread, and it is used to flavor cakes, biscuits, cheese, carrot and potato dishes, and pickle and sauerkraut blends.
Catnip: Perennial grown for leaves; a mint; grow from seed, cuttings, or division. Catnip leaves are used for tea and seasoning and also are attractive to cats.
Chamomile, German: Annual; grown from seed. Flowers used for tea.
Chamomile, Roman: Low growing perennial; propagated from seed or divisions. Flowers used to make a bitter tea or to brighten blond hair.
Chervil: Annual grown for its tarragon flavored leaves; grow from seed; will self-sow in compost-enriched soil. Used in poultry, seafood, vegetables, vinegar, and soups.
Chives: Perennial grown for onion-flavored leaves; attractive purple flowers; grow from seed or division. Chives are used to impart a delicious, subtle, onion-like flavor to foods.
Coriander: Annual; grow from seed; fresh green leaves known as cilantro and Chinese parsley. Coriander seeds have a perfumed taste and odor and are used as a condiment in confections.
Dill: Annual grown for seed heads and leaves; prefers cool weather; grow in spring and fall; doesn’t transplant well bare-root; scatter seeds where plants are to grow or use container-grown plants. Popular for flavoring pickles, sauerkraut, and beet dishes.
Ginger: tender perennial grown for pungent root; treat as annual (plant in spring and harvest in fall); propagate by root cuttings; prefers moist, rich soil.
Lemon balm: perennial mint grown for lemon-scented leaves; grow from seed, division, or cuttings. Used in curries and spice blends.Lemon verbena: shrubby tender perennial grown for leaves; propagate by cuttings; grow in container and provide winter protection. Use in salads, as a flavoring for meat stuffing and herb butter, and in tea.
Lemongrass: tender perennial grown for lemon-flavored leaves; attractive as ornamental grass with blue-green color; leaves have sharp edges. Used in oriental cooking.
Marjoram: Perennial grown as annual; grown for leaves; grow from seed, cuttings, or by layering. Sweet marjoram leaves, fresh or dried, can be used as a flavoring in cooking. The oil derived from the leaves is used in making perfume.
Mint: perennial; many different flavors and leaf and plant types; spreads rapidly; prefers moist soil, tolerates shade; keep cut for tender growth. Use in teas, beverages, jellies, syrups, ice creams, confections, and lamb dishes.
Oregano: Perennial grown for leaves; grow from seed, cuttings, or division. Leaves are used extensively as a flavoring in sauces and on many foods.
Parsley: Biennial grown as annual; grown for leaves; grow from seed; prefers moist soil. Used for both garnishing and flavoring. It is relatively high in vitamins A and C as well as iron.
Rosemary: Tender to perennial evergreen shrub; grown for leaves; available in different plant types, upright and creeping; adapted to pot culture; prefers moist, well-drained soil. A popular flavoring for meats and dressings or as a garnish on roasts. Oil from leaves is used in medicine.
Sage: Perennial available as common, golden, and variegated; grown for leaves; grow from seed, cuttings, or layering; prefers well-drained soil. An aromatic and slightly bitter herb noted for its use in stuffings for meats, poultry, and fish. It also can be used in sausage or meat loaves.
Tarragon: Perennial grown for licorice-flavored leaves; French tarragon the only type to grow and only grows from stem and root cuttings; suffers with summer heat. Leaves have a distinctive flavor similar to anise and are used in salads, marinades, and sauces. Leaves yield flavor to vinegar when steeped.
Thyme: Perennial, but not reliably hardy; variety of flavors and plant types; grown for leaves; propagate by seed, cuttings, or divisions; prefers well-drained soil. Widely used as a seasoning. Oil of thyme is used in medicines and perfumes.
Sources: MSU Cares, Mississippi State University Extension Service; West Virginia University Extension Service
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