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 as often as you like. Just reach out and pick your favorites. To read more visit Herb Gardening. These 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. 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 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 – probably the most 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 is used in many dishes, but especially in soup. In addition to soups, 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 eating a sprig can help to reduce garlic odours after a meal..
3. Chives – belong to the onion family but have a more delicate flavor. Chives like sunshine, and need moisture and top dressing twice a year – use a scissors for this. Chives are an ideal garnish, especially with eggs and with cheese dishes; fresh Chives can also be added to salads, soups, or enjoyed on 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 the Middle East 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 certain Indian or Asian dishes? You’re now using cilantro!
5. Sage – another old medicinal herb now used in cooking. Have you ever eaten sweet sausage with sage, then you know how awesome this herb can be as an addition to cooking. The dried leaves of the sage plant are also a traditional addition to the stuffing of chickens and turkeys. Sage is traditionally used lamb and pork, as well as a variety of cheese and omelet dishes. Sage can easily be grown from its seeds. An excellent herb to use with rice dishes like duck, goose or pork, and as mentioned great in stuffings.
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.
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