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, gives you a wonderful and healthy way to eat fresh organic produce every day if you wish. Just reach out and pick your favorites. To read more visit Herb Gardening. Here are a few of my own favourites.
1. Basil – one of the great culinary herbs, originated in the far east, where it was considered a ‘royal’ plant. Basil has a very strong flavor, and is very widely used for cooking in lots of European countries – such as Greece, Italy, and France. Basil gives off a lovely fresh aroma. 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 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 is used in everything, but especially in soup. In addition to soups, Parsley makes a great addition to salads, casseroles and omelets. And of course, Parsley is an wonderful garnish for meat and fish, as well as any dish that features onions, and eating a sprig can help to dissipate garlic odours after a meal..
Chervil – a small biennial herb with a very delicate, fern-like leaf. Originally found in southern Russia and the Middle East, and today used all over Europe, in particular in France. Chervil grows to about 45cm tall, and pruning encourages a healthy growth. Fond of moisture and best grown in the shade. Chervil tastes somewhat like Parsley, and also slightly like aniseed. Best used towards the end of cooking, great with egg dishes, fish and shellfish, meats, salads, sauces and also with vegetables.
4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for thousands of years. It is even mentioned in the Bible 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 Asia and Europe. 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? This is Coriander. Using the leaves to add to some Indian or Asian dishes? You’re now using cilantro!
Thyme – is a must grow for any serious herbalist. 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, although a bit chewy for some can also can be added to egg dishes, or cheese dishes as well as vegetables. And you should experiment with it on your fish or poultry also. You’ll be pleasantly 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.
