Planting Herbs for Cooking
| Soon it will be time to plant our garden. To us, that means making sure our herb garden can supply our needs for the various styles of cooking that we use in developing recipes for this website and our cookbooks. Sure, we can buy fresh herbs at the supermarket, but they are expensive and not as fresh as that just picked from the garden. |
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Whether you plant your herbs in the ground or in pots, they are amazingly simple to grow. With just a little bit of attention, you'll have plenty of herbs until well after the first frost
next fall. Look at the list below so you'll know what to plant: Make sure to have plenty for what you make most.
Salads: arugula, chervil, chives, dill, dwarf basil, red basil, flat-leaf parsley, mustard, nasturtiums, sorrel, summer savory, and tarragon. Italian: arugula, basil, bay, dill, fennel, garlic chives, marjoram, flat-leaf parsley, rosemary, sage, and thyme. French: basil, fennel, lavender, marjoram, rosemary, sage, summer savory, and thyme. Mexican: annatto, bay, chile peppers, cilantro, garlic, Mexican oregano, and thyme. Thai: basil, cilantro, chile peppers, garlic, lemon grass, ginger, mint, and tamarind. Moroccan: cardamon, cassia, cumin, nutmeg, paprika, and saffron. Fish: bay, dill, fennel, lemon basil, lemon grass, lemon thyme, parsley, rosemary, sage, savory, and tarragon. Salt Substitute: basil, bay, dill, lovage, parsley, rosemary, sage, savory, thyme, and tarragon. Herb Tea: angelica, bergamot, borage, caraway, chamomile, hyssop, lemon balm, lemon geranium, lemongrass, lemon verbena, lovage, marigold petals, marjoram, mint, pineapple sage, rosemary, sage, thyme, and sweet woodruff. FTG |
