6 Must-Have Herbs for Your Kitchen Garden
Culinary herbs are one of the easiest plants to start in your kitchen garden. Herbs have so many uses, are easy to grow and maintain and provide instant gratification. Culinary herbs are really the backbone of any kitchen garden. They play such an important part in a variety of cuisines that I want to share 6 of my all time favorites. Including these herbs in your kitchen garden will ensure you have fresh (or dried) herbs at your fingertips all season long!
Basil
Basil is a warm/hot season herb and is a member of the Lamiaceae family. It's used internationally in all kinds of dishes - although we tend to associate Basil with classic Italian dishes that include marinara, pesto and dressings. Basil is an annual and is planted when temperatures range between 65 and 85 degrees. That means Basil belongs in your warm/hot season (i.e., summer) garden. Basil can be direct seeded or transplanted, and should be grown in at least 6 hours of sun with well-drained soil. Pinch back any flowers to keep it from bolting and going to seed. Basil plants don't like to get too dry so keep the soil evenly moist. Moderate fertilizing usually is all that is required to keep the soil pH between 6 and 7.5. Use sharp snips to harvest and leave 2 leaves on each stem for future shoots.
Read more about Basil in your kitchen garden in my blog post How About Some Bossy Basil?
Chives
Chives is a member of the Amaryllidaceae family. It's a perennial that has light purple, edible flowers and rounded, hollow leaves. Garlic Chives has white flowers and long, flat leaves. Chives have a mild, onion flavor and are often associated with French and Chinese cuisines. Chives are usually planted in the spring, but can be divided and replanted at almost any time. Find a location where they won't be disturbed with at least 6 hours of direct sunlight and a soil pH between 6 and 7.5. The corners of a raised garden bed are perfect. Be sure the soil drains well, as Chives prefer well-draining, loamy or sandy conditions. Continuously clip the leaves to keep your Chives from flowering. The leaves on plants that flower become tough and mostly unusable.
Find out more about growing Chives in my blog post Cheeky Chives in Your Kitchen Garden?
Oregano
Greek Oregano is a semi-hardy perennial with white flowers and a super intense flavor that might numb the end of your tongue! It's a sub species of Wild Marjoram - which has zero flavor and pink flowers. So when you're looking for Greek Oregano, be sure to rub a leaf to get that intense fragrance. If it's not there, choose a different plant. Greek Oregano doesn't like wet feet and prefers 6 hours of sun. Begin harvesting as soon as the first flowers appear - usually in May. Keep snipping the tops in order to encourage continued production. Only the newer leaves are tender and the most flavorful. Greek Oregano doesn't like to be cooked for a long time, so harvest the leaves right before you're going to use them and add them at the end of the recipe.
Want to include Oregano in your kitchen garden? Find out more in my blog post Oh Hello - My Name’s Oregano.
Parsley
Parsley is a member of the Apiaceae (i.e., carrot) family. It's grown as an annual because it will immediately bolt in spring after 1 year's growth. Parsley is usually directly sowed into the garden, but germination can take up to 3 weeks. If you can find young Parsley plants, you can transplant directly into your garden - mature plants don’t really take too well to transplanting due to the long tap root. Parsley grows well in either full sun or partial shade. Plants will only get about a foot high, so they can be tucked in around other plants. One inch of water should be sufficient each week if there isn't any rain. Parsley is susceptible to mites, so watch your plants carefully and use an insecticidal soap if needed. Parsley can be used both as an ingredient and as a garnish. The addition of Parsley really brightens up a dish and adds a fresh, green flavor that's hard to get otherwise!
Read more about Parsley in my blog post Parsley is The Bomb.
Rosemary
Rosemary is a woody herb - a perennial evergreen plant that begins growing in the cool season and then thrives in the warm season. It's considered hardy in Zones 7 to 10, but can be overwintered indoors in colder climates. Rosemary is super slow to germinate, so starting Rosemary from cuttings taken from established plants is definitely the way to go. It prefers 8 to 10 hours of full sun, but can take partial shade. Well-drained soil is a must. And be sure to give your Rosemary plants lots of space - an established plant can grow 4 feet tall and wide! Harvest frequently by cutting sprigs that are 8 to 10 inches long. Dry the sprigs for later use. It's been said that Rosemary is a magical plant that can strengthen and improve memory.
Remember your Shakespeare and learn more about Rosemary in my blog post Oh Rosemary - Wherefore Art Thou Rosemary?
Sage
Sage is another perennial herb in the Lamiaceae family. It has super pretty grey-green leaves and lavender flowers. There are many varieties of sage that are interchangeable for cooking. One of my favorites is Pineapple Sage - a large variety that has a sweet pineapple scent. And it attracts butterflies and hummingbirds! Sage can grow about 2 feet tall, so pinch it back to keep it more bushy. Sage is difficult to start from seed, so try to get starter plants from nurseries or growers. Sage plants are pretty low-maintenance - just be consistent with weeding and pruning. Sage can usually survive on rainwater. And its leaves can be used fresh or dried. About 1 tablespoon of fresh herbs equals about 1 teaspoon of dried.
Find out all about Sage in my blog post It’s a Bird. It’s a Plane. It’s Super Sage!
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