Growing and Using Herbs
Growing and Using Herbs
Program notes from January 2025 meeting: Presentation by Master Gardener Betty Wagner
View Presentation in Google Docs: Growing and Using Herbs - Google Docs
Herbs have been used by humans for thousands of years. Babylonian clay tablets from
3000 BC illustrate medical treatments using herbs. The use of plants as medicine (and
magic) was widespread throughout the world. In early Rome herbs became a staple in
flavoring foods. Beginning in the 17 th century botany and medicine began to diverge
and with the advent of modern drugs and medicine their use as medical treatments
declined (although not gone) and interest in their culinary use has grown. Tonight, I will
be focusing primarily on growing and using culinary herbs.
Eat your parsley, don’t just garnish the plate! 12 of my favorite herbs that do well in our
climate and don’t require a great deal of gardening skill or effort to grow.
12 Most Common and Easy to Grow
--Alliums - Onions can be planted in early spring or in the fall. Can grow green onions
indoors in water. Plant garlic in fall, harvest in May/June. Chives and garlic chives are
perennials. Plant garlic in fall for early summer harvest. Can plant cloves purchased
from grocery store or use any from your kitchen that has begun to sprout! Egyptian
onions are a perennial spreading onion that produces green onions pretty much year-
Round.
--Basil - Genevese or Italian are commonly used for pesto, Purple has a sweeter flavor,
beautiful in salads or garnish, lemon, citrus flavor with seafood, drinks, Spicey Globe is
a pretty, low growing plant, Holy Basil, has small, bright green leaves – used frequently
in Indian cooking. Thai has a little spicier flavor
--Mint - Around 7,000 varieties but not all edible (think pennyroyal). Around 20 to 25 used throughout the world. Most common for cooking is spearmint (used extensively in
Greek cooking – lamb dishes) and peppermint. In Turkey and North Africa mint is
widely used in teas (Nana Mint). Moroccan mint also used in teas. Distinguished by
their square stems they are all aggressive spreaders probably best grown in containers!
--Parsley - Most commonly used flatleaf and curly. Both readily available as seed.
Biennial plant, germinates in cooler weather – sow in fall or early spring. Once
established can self-seed (if butterflies don’t consume it in August). Superfood – high in
antioxidants – Vit. A, C, K, Calcium, iron & magnesium – Make tabbouleh!
--Sage – Perennial, easy to grow from seed or purchase a plant (or several). Typically
used in sausages, strong flavor goes well with fatty meats.
--Rosemary - A woody short-lived perennial (several years), small shrub with a strong
flavor typically used with meat, breads. Full sun, well drained, tolerates drought,
beautiful blooms.
--Thyme – A more delicate plant, milder flavor, used in soups, stews, slow cooked dishes. Common thyme, German, English, Winter, Creeping thyme makes a beautiful ground cover, rock garden plant.
--Tarragon - Two types of culinary tarragon, French and Russian. French is most prized
but may be harder to find since it does not produce seeds so must come from cuttings.
Russian type is available as seed – leaves are coarser but flavor is similar. Like most
herbs plant in full to part sun, well-drained soil. No soggy feet!
--Oregano - A hardy, easy to grow perennial, can be started from seed. Full sun, drought tolerant. Italian/Greek variety is the most common. (vulgare). Also a golden leafed variety. Used extensively in Mediterranean & middle eastern cooking.
--Marjoram is a variety of oregano (origanum majorana) commonly used in southern Europe; middle eastern cooking. Has a milder flavor. There’s a plant called Mexican bush oregano that’s actually in the mint family.
--Bay- A large shrub or small tree such as this one in my backyard. Full to part sun, easy care. Great scent and flavor for soups, stews, seafood (whole leaf). Spring blooms
attracts bees.
A few others you may want to consider:
--Rue - not a culinary plant but a beautiful addition to the garden. A great companion
plant, repelling cats, dogs and Japanese beetles! It’s bluish-green leaves are food for
Black Swallowtail caterpillars and its flowers are beautiful and loved by pollinators. Not
picky about growing conditions!
--Fennel - Bulbs are considered a vegetable while the ferns are used as an herb and
fennel seeds are used as a seasoning. Direct sow (has tap roots so don’t transplant
well)) seeds in early spring (after soaking). It’s a short-lived perennial, usually blooming
in the 2 nd year. Don’t plant near dill – they will close pollinate!
--Lemon balm - A member of the mint family and can spread aggressively - spreads from seeds as well. Has a strong lemon scent – use in teas or for flavoring.
Resources
The Complete Book of Herbs: a Practical Guide to Growing & Using Herbs, Lesley Bremness,1988; Penguin Books USA Inc; Hudson Street, New York, NY. ( Paperbook edition published 1994)
A Gardener’s Guide: Month by Month, NC State Extension Master Gardener volunteers of Wake County