A GUIDE TO HERBS

Story by Sue Burns

Herbs are among the most wonderful simple pleasures of the home garden. They’re easily sourced at the farmer’s market, grocery store, or from friends’ harvests, but growing your own is fulfilling and fun! Herbs bring color and texture to the garden and home. In flower arrangements, herbs’ foliage and flowers add complimentary scents and unique dimension. In cooking, they can be used in myriad ways: in a favorite basil pesto, in an uncommon lemon lavender shortbread and marmalade, or in vinaigrettes that add flavor and flair to a soup or salad.

GROWING TIPS

Herbs are grown easily indoors, outdoors, in pots, in garden beds, and directly in the ground. Just pay attention to light, water and temperature needs. Gardening with herbs can change from year to year based on different factors, so patience and perseverance is key. Most herbs prefer full sun and well-drained soil, but our Central Valley full summer sun is an animal unto itself, much stronger and lasting longer than the “full sun” referred to on plant labels. Planting in areas with afternoon shade (grown or built) will help herbs to thrive.

HERB USES

Herbs are leafy greens that contain vitamins and minerals, and some have anti-inflammatory properties. As aromatics they can elevate your mood (rosemary) or relax you (lavender). They can be infused into oils and made into salves, steeped into teas and so much more. Books, magazines, websites, and classes on the use of herbs for healthy living and medicinal purposes abound.

CHOOSING YOUR HERBS

When planting herbs in your home garden, consider what you like and will eat. No sense growing oodles of curly parsley if nobody in your house will enjoy it! It’s fun to peruse the selection of seeds and starter plants at local nurseries, which often stock more varieties of herbs. Lesley Fry at Luis’ Nursery in Visalia only brings in herbs that will grow in this area, and provides new and experienced herb growers with the most up-to-date selection and guidance to encourage success.

HARVESTING

When picking fresh herbs, take just what you need from the plant, to keep it healthier and producing longer. Submerge extra stems in a little water and store in the refrigerator (or freeze: wash, dry, mince, and place spoonfuls in ice cube containers with a little water or lemon juice). The cubes can be added directly to soups, stews, stir-fries, and sauces. (Don’t use frozen herbs as garnishes; the leaves will be unappealingly dark, though the flavor is still good.)

To dry herbs, wash and dry thoroughly, then tie in bunches and hang upside down in a dry spot. Once they are completely dry (after a few weeks) gently strip the leaves off and store in a jar or airtight container. Leave the leaves as intact as possible, crushing to release the flavors and aroma as you add them to a recipe. Dried herbs have a concentrated flavor, so use half as much as you would fresh.

FAVORITE HERBS

Perennials | grow for several years

Annuals | grow for just one season

ROSEMARY (PERENNIAL)

FLAVOR: strong, lemony-pine flavor and aroma

GOOD FOR: common in Mediterranean and American recipes for meats, poultry, vegetables. Mince fresh leaves very finely

GROWING: can grow to 6 feet, but can be pruned and grown in containers

CHIVES (PERENNIAL)

FLAVOR: mild onion

GOOD FOR: edible purple flowers; snip over salads, soups and dips

GROWING: plant in beds or containers

THYME (PERENNIAL)

FLAVOR: citrusy, earthy

GOOD FOR: edible flowers: use with poultry, vegtables, and fish

GROWING: plant in containers

BASIL (ANNUAL)

FLAVOR: sweet, peppery

GOOD FOR: common in pastas and sauces; add fresh at the end of the cooking process for best flavor

GROWING: grows well in containers; pinch flowers to encourage bushiness

OREGANO (PERENNIAL)

FLAVOR: minty, sweet, peppery

GOOD FOR: complement sauces, pizza, poultry and veggies

GROWING: prolific grower that does well in conainers

ITALIAN PARSLEY (ANNUAL)

FLAVOR: robust, fresh, grassy

GOOD FOR: use whole, chop, or mince in salads, marinades, and as a garnish

GROWING: grows 9"-18" tall