Grow Herbs in Your Garden

Herbs bring a lot of value to the home garden. Most are easy to grow, needing only sunshine and well-drained soil. Some herbs are annuals. Other perennial varieties stay vibrant and productive for years. They work great as container plants, grown alone or mixed with other plants. The contrasting leaf shapes, textures, colors and sizes make herbs excellent ornamental plants. On the practical side, most herbs are drought tolerant, making them great candidates for xeriscapes or rock gardens. Depending on the plant, the usable parts include roots, stems, bark, leaves, fruit, seeds and oils. There are hundreds of plants that are considered herbs. Here are just a few of the better-known members of the family.

• Basil (Ocimum varieties) is a culinary favorite, especially for those who consider pesto a basic food group. Grown as an annual, basil’s many varieties can have big or small leaves, upright or mounding form, and green or purple foliage. Basil likes the heat of summer. Keep the flower buds pinched back for maximum leaf production. Basil grows to around 2 feet in height.

• Bay (Laurus nobilis) is another kitchen standard, sometimes known as bay tree. While bay trees can grow up to 50 feet tall, 10 feet is a more normal size to expect at maturity. Bay makes a dramatic statement when grown in a large container.

• Catnip (Nepeta cataria) is indeed a favorite of felines. Its color, fragrance and form make it a great addition to any herb garden. Catnip and its smaller cousin catmint (Nepeta mussinii) range from 1 to 3 feet in height.

• Chamomile (Matricaria recutita) brings to mind tea, potpourri and bath products. Add some color to an often uncolorful herb garden with chamomile’s delicate, yellow-and-white, daisylike flowers. Chamomile grows up to 2 feet tall.

• Chives (Allium schoenoprasum) are appealing both for their grasslike appearance and distinctive pink flowers. The mild onion flavor is excellent for seasoning. Chives grow about 8 inches tall.

• Cilantro and coriander (Coriandrum sativum) give you a two-for-one benefit from the same plant. Cilantro leaves are a must for fresh salsa. Coriander seeds are used in many recipes. The plants grow 1 to 2 feet tall.

• Dill (Anethum graveolens) is used for much more than just pickles. Dill can also be used to season vegetable, meat and egg dishes. The tall, feathery plants add contrast to the herb garden. Mature height can be 5 feet.

• Fennel (Foeniculum vulgare) is also one of the taller herbs, growing up to 6 feet. Colors range from green to bronze. Stems, leaves and seeds are all used in the kitchen.

• Garlic (Allium sativum) is perhaps one of the most well-known herbs in the onion family. Its cloves have a strong odor and can be used in many dishes. Garlic chives grow 18 to 36 inches tall and bear white flowers from late spring to early summer.

• Geranium (scented Pelargonium varieties) invites you to stop and smell the foliage. That’s where the aroma is. The blooms are also quite attractive. Scented geraniums vary greatly in size, color, leaf shape and scent.

• Lavender (Lavendula varieties) is best known for its fragrance and is a favorite for drying. Its name also describes its color. Depending on the variety, the plants grow 1 to 3 feet tall.

• Lemon balm (Melissa officinalis) has deliciously scented foliage that’s a treat in the garden. It looks like oversized mint and, if not kept in check, can quickly spread both by runners and seed. Lemon balm grows 2 to 3 feet in height.

• Lemon grass (Cymbopogon citrates) is used as a culinary additive in Asian cooking, and it also makes an attractive and aromatic ornamental plant. Lemon grass is fast growing, but it doesn’t grow well in the cold. It can reach 4 feet high in a season and is easily propagated by division.

• Marjoram (Origanum varieties) is a very close relative of oregano. Sweet marjoram is a tasty salad additive and also used in potpourri. Marjoram can reach 2 feet in height.

• Mint (Mentha varieties) has fragrant leaves that lend themselves wonderfully to chopping and crushing for use in desserts, drinks and yogurt sauces. Plants grow quickly and can take over the garden if you’re not careful. Consider growing mint in containers. Choose from dozens of flavors and varieties for cooking or aroma. Depending on the species, mint can reach 36 inches in height.

• Oregano (Origanum varieties) is a staple in many Italian and Greek dishes. There are many varieties, and some are more flavorful than others. Expect most types to grow to 18 inches.

• Parsley (Petroselinum crispum) is a great filler in the garden or window box. Don’t relegate it to the corner of the dinner plate as a garnish; fresh parsley has a great flavor. Parsley grows to about 2 feet in one season.

• Rosemary (Rosmarinus officinalis) is a favorite for seasoning pork and soups. It can reach a diameter of 4 feet when grown in a protected area. It blooms in late winter and early spring and has a savory, pinelike scent.

• Sage (Salvia officinalis) leaves and flowers are used in cooking and salads. Can you imagine stuffing without sage? The plant’s upright form also provides visual contrast in the herb garden. A sage plant can reach 3 feet in height.

• Stevia (Stevia rebaudiana) is renowned for its sweetness. This native of South America is just finding its way into modern herb gardens. A mature stevia plant may reach 3 feet tall.

• Summer savory (Satureja hortenis) isn’t showy; it has more substance than style. Its peppery flavor makes an excellent seasoning for vegetables and meats. Grown as an annual, its cousin winter savory is a perennial herb.

• Tarragon (Artemisia dracunculus) used sparingly — to avoid bitterness — is a great addition to meats, vegetables and vinegars. It’s also a must-have ingredient for bearnaise sauce. The 2- to 3-foot upright plant also makes an attractive addition to the garden.

• Thyme (Thymus varieties) can be found in hundreds of varieties, with just as many uses. Ranging from 1 inch to 2 feet tall, forms include creeping thyme — a great ground cover — to upright and bushy thyme.

Whether you’re short on gardening space or just trying to make care and harvesting easier, containers offer a great way to grow edibles. Herbs, in particular, are a natural in pots. You can extend the season by bringing them inside in colder temperatures. And an indoor herb garden on a kitchen windowsill lets you keep fresh herbs close at hand where you’re most likely to use them.

If you have more room to work with, an herb garden can become both a focal point and a source of culinary inspiration.

Gardening with hydroponic systems, sometimes called hydrogardening, is an alternative method of growing herbs that involves no soil or little soil, often in a blend such as peat or coco coir. Plants are grown in a carefully balanced, nutrient-rich solution using artificial lighting. You can also use the hydrogardening technique to start seeds indoors, allowing you to replant herbs in your outdoor garden or in containers during the growing season. Self-contained hydrogardening kits are available and are ideal for growing herbs, as you can grow multiple varieties within the same system.

Herbs are great candidates for preserving. When you’re ready to harvest herbs, remember that most herbs’ oil content is highest when flower buds are just beginning to form. Don’t wait until the flower buds open. Take cuttings in the morning, when the oil levels are highest in the leaves. Cut the stems with pruners or scissors. Late in the season, you can cut most herbs by one half to two thirds. Rinse the herbs thoroughly before preserving.