Herbs are broadly defined as any type of plant material used for scent, flavor, medicinal or spiritual purposes. In cooking, herbs are used primarily for adding scent and flavor to foods. Most types of herbs used in cooking are leaves of some type of plant, but some herbs are flowers as well, such as nasturtium and pansy.
The very sensible practice of planting a garden close by the kitchen for easy access, or “kitchen gardens” was brought to this country by European settlers. And while many gardeners and those that simply want to have a few varieties of fresh herbs at their disposal continue to plant kitchen gardens, many others have turned to growing herbs in pots or decorative containers scattered around their patios or yards.
Not only are herbs healthy to eat, they flavor our food, they can decorate our homes and many varieties are medicinal in value as well. It is not just basil, oregano, rosemary or maybe a patch of dill anymore. In fact, there are 120 culinary herbs and 76 medicinal herbs in existence.
Culinary herbs can be added to salads, soups, sauces, marinades and rubs for meat and poultry, egg dishes, appetizers – even desserts! And they can add just the right touch as a garnish to many dishes. Suggested herbs for various culinary applications follow:
Poultry: Thyme, Sage, Oregano, Rosemary, Tarragon, Lemon Thyme
Fish: Dill, Parsley, Fennel, Garlic, Bay laurel, Lemon Basil
Vegetables: Tarragon, Dill, Garlic, Chives, Thyme, Mint, Basil, Chervil
Meat Dishes: Rosemary, Bay laurel, Oregano, Marjoram, Mint, Parsley, Sage, Horseradish
Desserts: Angelica, Mint, Rose Petals, Rose Hips, Lavender
There are no hard and fast rules here – enjoy experimenting with tastes and textures. Some of these herbs are perennial plants, ones that come back each year and multiply. Others such as rosemary, marjoram and bay laurel are considered “tender perennials” and cannot survive New Hampshire winters. Grow these in containers that you can set outside during the growing season and then bring into a sunny indoor location to overwinter. Set them back outside in the spring.
Anyone who has ever grown a houseplant successfully is the perfect candidate for growing herbs in containers. No struggling with rock hard soil and greedy tree roots and no need for the perfect garden spot.
If you have a considerable amount of shade in your yard, you can just place a container of herbs in the sunny spots you do have where the sun lingers longest – or cluster a few together for a nice effect.
You can also set your plant containers on benches, tree stumps or any other elevated place to avoid having to bend and stoop when you go to harvest a few sprigs or leaves of herbs to add to a recipe or a serving dish.
Containers of herbs are more than simply potted gardens – they are outdoor art. Fill a window box, baskets, old wooden boxes, tin pails, decorative pots, hollowed out tree stumps – even kitchenware such as a colander with an array of herbs to create eye-catching bright spots of edibles just outside your kitchen door, on your patio and in your yard.
Many herb plants have pretty flowers and they are all attractive in their own right with a variety of sizes, color, textures and aroma. My personal favorites are rosemary, lavender and thyme. Just a gentle touch of the leaves or sprigs as you walk by and certainly when you pick them is such a reward.
Many herbs also attract pollinators such as hummingbirds, butterflies or bumblebees; all so necessary to pollinate our vegetable and flower gardens and fruit trees.
There are a variety of ways to design an herb garden. Basically, whatever suits your lifestyle.
Raised bed gardens are excellent for ease, less bending and they warm up early in the spring. They also can be watered easily. A window box hanging outside your kitchen means you can just open the window and take in the aromas of the herbs following a fresh rain.
My first herb garden was contained within the wooden framework of an old window sash. I just pulled the grass up from a square of lawn located just outside my kitchen door, hand-tilled it a bit and then firmly set the window frame on top of it, peeling paint and all. Then, I planted a different variety of herb in each “window pane” and watched it grow. Little did I know, fledging gardener that I was back then, that I had “done the right thing” by corralling these herbs in their own little spaces. I was not aware that the chocolate mint plant that I simply had to have was a prime example of a renegade plant that knows no bounds. Mint is notorious for taking over so be sure to keep your mint plants in pots.
As for herbs and their medicinal uses, nothing says it better than “parsley, sage, rosemary and thyme.” (Thank you, Simon & Garfunkel). There are many medicinal uses for the myriad of herbs we all can grow in our gardens and containers.
Parsley: Very nutritious, excellent for dealing with bad breath. Just chew on a sprig.
Sage: The very name of its genus “Salvia” means “to heal.” Sage was originally considered only for its medicinal qualities of relieving both mouth and throat inflammations. These days sage is a very necessary component of turkey stuffing as well as many other culinary applications.
Rosemary: Known to relieve indigestion, stress, anxiety, sunburn, headaches, coughs, colds and more. Who knew?
Thyme: A strong antiseptic. Good for coughs, congestion, indigestion or gas. And so very fragrant.
Obviously, herbs are very versatile and can serve many purposes so why not stop by your local garden center or, if you are a little more ambitious, pick up a package of seeds, and plant yourself a herb garden. Make it your own and savor its blessings: decorative, fragrant, culinary and medicinal.
(Some of the information here comes from the “Kitchen Garden Herbs” factsheet produced by UNH Cooperative Extension. This fact sheet and many others pertaining to agriculture are available online at extension.unh.edu or by calling 1-877-398-4769. Joyce Kimball is a Master Gardener and a member of the Bow Garden Club.)