A Taste for Herbs. Sue Goetz
turn). The deeper the amended topsoil the easier it will be for roots to anchor down, take in nutrients, improve drainage and simply make it easier to garden in.
SUNLIGHT: A cultural necessity of an herb garden is that it needs to be in the sunniest spot in the garden. Most herbs prefer full sun or a good quality of warm sun for most of the day. If sun is a challenge, look for microclimates of reflective light and warmth within your garden.
DESIGN: When planning the layout of the herb garden, place taller herbs like dill where they won’t shade the other herbs.
CARE: Organic and natural are a must when growing and caring for edibles in the garden. What goes on the plants eventually goes in the body when you eat the plants.
Grow your herbs almost anywhere!
CONTAINER GARDENS
Where no planting beds are available, herbs in pottery will fill the niche for growing your herbs. Look for containers at least 2 feet wide and tall to maximize choices of plants to grow. A large, roomy pot can hold a mix of different herbs or you might plant individual varieties in their own pot – a good idea if you’re planting aggressive herbs like mint and oregano, which can quickly take over a space.
INDOORS
Herbs are some of the easiest type of plants to grow in containers so they can easily be grown indoors in a sunny window or on the countertop. All your indoor garden really needs is light, warm temperatures and some humidity. Tips for successful indoor growing:
• Plant the herbs in well-draining pots. Terra cotta pots work well because their porosity allows roots to breathe and not get bogged with moisture.
• Herbs grow best in temperatures around 70° F, so be sure they’re not near a cold, drafty window.
• Provide humidity, especially in the winter when a heating system can dry the air. Lightly mist your herb plants daily if needed. Don’t saturate the leaves with water, just give them a dewy misting.
• Check the moisture of the pot by touching the surface of the soil; it should be cool and lightly moist. Water when the top inch of soil is starting to dry out. Avoid overwatering, as it is the most common failure of indoor gardens.
WHICH HERBS? To start a windowsill or countertop garden, choose herb varieties that you will use frequently in cooking. You will be inspired to use them if they are available through the year – plus, the ongoing harvest will keep herbs tidy and bushy. Choose varieties that are compact growing, like miniature-leaf basils, parsley and marjoram.
GROW LIGHTS: If you don’t have a window with enough sun, place potted herbs on a countertop (in the kitchen if possible to keep them handy for cooking.) Use grow lights under a cabinet or over a shelf on the wall to provide needed light to keep herbs happy and healthy.
Let me get out of the way now and introduce you to the “Top 20” of my favorite herbs. In this chapter you’ll find the basic cultural information for each, varieties to look for, the parts of the plant you’ll use, harvesting and preserving tips, and advice on using the herb in seasonings and in food and drink preparations.
COMMON NAMES: Basil, sweet basil
BOTANICAL NAME: Ocimum basilicum
VARIETIES TO LOOK FOR: Italian, heavily-scented varieties include: ‘Genovese’, ‘Napolitano’, ‘Greek Windowbox’, ‘Spicy Globe’. Colorful leaved varieties that add subtle color to liquids, cheeses and butter: ‘Dark Opal’, ‘Red Rubin’, ‘Purple Ruffles’. A milder basil with a note of citrus is ‘Mrs. Burns’ Lemon’, a small-leaf basil that is delicate and good used fresh in salads. The Thai basils, which have a slightly subtle “basil” flavor with a hint of licorice to them include: ‘African Blue’, ‘Magic Mountain’, ‘Siam Queen’.
PART OF THE PLANT USED: Leaves
IN THE GARDEN: Basil is a leafy annual that is easy to start from seed. Grow basil in full sun in well-draining soil that is nourished with compost. Grow in a sunny garden location alongside tomatoes and peppers. The colorful leaved basils, like the variety ‘Dark Opal’, are a great addition to container gardens. Basil is best planted outside after all danger of frost has passed and nighttime temperatures are consistently above 45° F. The plant will shut down leaf production in cooler temperatures and is prone to rot in wet soils.
Regularly pinch off the flowers during the growing season to encourage bushy, leafy growth. Once basil starts to flower, much of the leaf flavor is lost to the flowers, which are edible but not very palatable.
HARVEST NOTES:
• Basil is best used fresh whenever possible. The desirable basil essence is typically lost during the drying process. In some cases, the leaves need to be dry to use in a recipe, so harvest timing is more important.
• The leaves will be most flavorful in the morning just after the dew dries. Harvest the stems with leaves.
• Gently remove the whole leaves from the stems and place in a single layer on a drying screen.
• When completely dry, store the leaves whole and break them down as needed for use in recipes; this will help preserve the flavor. Basil can also be frozen in ice cubes (see how to freeze herbs on page 82).
FOOD AND FLAVORING: Basil’s flavor is best described as a deep, rich, clove-like flavor with undertones of lemon and anise. The large leaves and heavy, fresh flavor are used as the main ingredient in vinegars, oils, and to season and garnish cheese and butter. For a rich, classic pesto, use the true Italian basil varieties like Genovese and Napolitano. You will find basil used many ways, but it has flavor kinship with tomatoes, both fresh and simmered into sauces. (For recipes that use basil, see pages 104, 132, 135, 139 and 146.)
OTHER USES: Healing and aromatic, basil is known as a refreshing and calming herb. It has anti-inflammatory and anti-bacterial properties. Make a strong infusion of basil in warm water, dip a cotton ball in the basil water and smooth over skin to help calm rash and irritations. Drink a cup of basil tea to calm nerves and soothe a stress headache.
Purple Genovese-type basil, ‘Amethyst Improved’
Siam Queen Thai Basil
COMMON NAMES: Bee balm, bergamot, Oswego tea
BOTANICAL NAME: Monarda spp.
VARIETIES TO LOOK FOR: There are many species of Monarda and each with varying flavors. Monarda fistulosa has a bergamot “Earl Grey”-type of fragrance and flavor and the leaves are good in tea. Monarda citriodora is also known as lemon bergamot; its new leaves