A garden is one of the great joys of life, offering respite from the fast-paced and often stressful work week. One type of garden almost everyone can manage is an herb garden.
Many staple cooking herbs can be grown in a sunny window or balcony. If you are lucky enough to have a larger space, you can landscape a garden with garden herbs. Fresh garden herbs have a much better taste and "vitality" compared to purchased supermarket “fresh” herbs and dried versions in jars. Your garden herbs can be preserved in herb butters and vinegars to use when the weather is not so fine.
Typically, garden herbs are not fussy plants. They like well-drained soil, dislike overly wet conditions and thrive in containers, given at least six hours of daylight. Mint, parsley, rosemary and thyme can do with less.
A "strawberry" pot can house several herbs in a compact space on a sunny balcony.
Below is provided a short list of culinary garden herbs adaptable to windowsill, balcony or garden cultivation, along with some food matches.
Basil: Sweet basil comes in several varieties, used in pesto, with cheese dishes, salads and especially tomatoes.
Chives: This perennial offers leaves and flowers for use in salads. Snip leaves for dips, omelets or a garnish for baked potatoes.
Marjoram and Oregano: Marjoram is the cousin of oregano and is good in dishes combined with other garden herbs of a subtle nature. True oregano is best suited to provide a real punch, such as chili and many Greek dishes.
Parsley: This garden herb is often underrated, but sheer delight in any dish, packed with vitamins A and C.
Rosemary: Parsley, sage, rosemary and thyme. A time-honored combination. Rosemary is a terrific heart tonic, too. Use in stews, on roasts and grilled potatoes.
Sage: Unlike many herbs, sage retains its fragrance after hours of cooking. Separate poultry skin from meat and rub between with melted butter and sage for a heavenly result. Use in stuffings, pork and sausages to combat digestive problems due to fat. Pizza and pasta are also sage-friendly.
Tarragon: Seeds will not produce true French tarragon, which is the only aromatic variety for cooking. Purchase as a plant. Use in potato salad, chicken, fish and seafood dishes. Be aware that tarragon does not partner well with most garden herbs.
Thyme: Thyme is another garden herb best purchased as a plant. Rub the leaves between your fingers to find an aromatic scent you like, as varieties vary widely. Thyme goes well in a range of dishes, and combines nicely with other herbs.
When you have an abundance, pick extra herbs and make herb butters. Soften a cube of butter and mix in finely chopped herbs. Refrigerate briefly to harden enough to shape into a roll. Herb butters can be frozen, to be used by the slice for breads, pasta dishes and sauces.
Your garden herbs will provide year-round enjoyment, both growing them and on the plate.