Notes: Growing & Using Culinary Herbs, Saturday, June 29, 2024

Vista Grande Library in Eldorado by Ken Bower, Ed.D.

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“Any seed-bearing plant that does not have a woody stem and dies down to the ground after flowering.

Any plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume”

Dictionary - Definitions from Oxford Languages

“all plants that can be used for culinary and flavoring purposes, and for medical and veterinary uses, and that lend themselves to dying, smoking, cosmetics, or similar uses”

Heinz Grotzke, The Rodale Herb Book, p.24.

Spices are “any various aromatic vegetable products such as pepper, cinnamon, nutmeg, mace, allspice, ginger or cloves used to season or flavor foods” Southern Herb Growing, p. 6.

Try growing herbs outside in a dedicated herb garden, a raised bed, a vegetable plot or even among the flowers in your borders

Herbs like a sunny, sheltered location with well-drained alkaline soil (ph greater than 7 which is neutral).

Slow-growing herbs with small leaves or needles and fibrous, woody stems that are native to the Mediterranean where they grow in dry, infertile soil. These herbs are usually perennials such as culinary lavender, mint, marjoram, oregano,

rosemary, sage, savory, tarragon, and thyme.

Fast-growing herbs with larger, thinner leaves. These can be annuals such as basil and biannual herbs such as parsley, or perennials such as chives.

Culinary herbs that do well in the Santa Fe area:

• French Tarragon

• Rosemary (Arp & Madeline Hill)

• Thyme

• Oregano

• Garden sage - Salvia officinalis

• Chives & garlic chives

• Marjoram

• Mints

• Lavender

• Dill

• Parsley

• Basil & coriander

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French Tarragon- Artemisia dracunculus

Growing:

• You can’t grow French tarragon from seeds. You must purchase the plants or take an established plant from a friend’s garden. Get the transplants in the spring or fall.

• Plant the transplants in well-drained soil about 2 to 3 feet apart in order to give each plant room to grow. A full-grown plant should cover about 12 inches of soil.

• The plants should grow to around 2 or 3 feet in height.

• Tarragon is a good companion to most vegetables in the garden.

• Be sure to prune the plant regularly to prevent flowering and to keep the height to around 2 feet (otherwise the plant will fall over).

• If you live in a colder climate, be sure to put mulch around the plants in late fall in order to protect the roots during the winter.

• To help keep your plants healthy, divide them every 3 to 4 years in the spring or fall. New plants can grow from stem cuttings or root cuttings.
almanac.com

Uses:

• Licorice-flavored tarragon is native to Central Asia and Europe, including Siberia and Southern Russia. It began to take hold in French and Italian cuisine in the late medieval period. In modern times, the herb is much more popular in French cuisine (far less so in Italian cooking), where it is an important ingredient in several classical French sauces.

• Add it to scrambled or fried eggs.

• Use it as a garnish on roasted chicken.

• Toss it into sauces, such as pesto or aioli.

• Add it to fish, such as salmon or tuna.

• Mix it with olive oil and drizzle the mix on top of roasted vegetables.

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Rosemary - Salvia Rosmarinus ‘Arp’ or ‘Madeline Hill’

Growing:

• Rosemary grows best in a sunny spot that has soil with sharp drainage. It does not tolerate shade. (6 hrs. of direct sun)

• Make sure no taller trees or shrubs in the area are so close that they will shade the rosemary.

• Perennial rosemary plants can grow into large, 6-foot-tall shrubs that can live for more than 30 years.

• It only produces leaves and flowers on new growth, and plants can become overgrown and woody or develop unsightly bald patches if they aren’t pruned regularly.

•  It takes a while to get established. It has a moderate growth rate, and it only reaches its mature size after several years.

• Good companion plants for rosemary are cruciferous vegetables (kale, cabbage, broccoli, cauliflower, Brussels sprouts), beans, and carrots, and spinach.

Uses:

• Use rosemary to enhance the flavor of pork or lamb

• Good on grilled veggies

• Swish a branch through your sauces to get a subtle hint of rosemary

• Tie together a small bundle of the branches to use as a brush for barbeque

• Add fresh or dried chopped rosemary to the milk or buttermilk in biscuit dough

8 Ways to Use Rosemary in the Kitchen:

1. Rosemary Salt. Pull the rosemary leaves from the stem to make 1 cup. ... 

2. Rosemary Infused Olive Oil. Pour 2 cups of olive oil into a small pot. ... 

3. Rosemary Honey. ... 

4. Rosemary Simple Sugar. ... 

5. Rosemary Jelly or Jam. ... 

6. Rosemary Skewers. ... 

7. Rosemary Infused Vinegar. ... 

8. Fresh Rosemary Lemonade or Limeade.

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English Thyme - Thymus vulgaris

Growing:

• Thymes like well-drained soil and ample sunshine

• Prune lightly and regularly

• Best grown from cuttings or small nursery plants

• Established thyme plants in the ground are drought tolerant and rarely need watering.

• Too much water is more of a problem – thyme hates damp conditions, especially in winter, as it can cause the roots to rot. So be sure to choose a planting spot with free-draining soil or grow it in a raised bed or container.

Uses:

• Thyme is one of the basic seasonings throughout the world’s cuisines

• Although the leaves are small, they should be used with a light touch

• It is a must for stews and good with strong leafy vegetables

• It is good with beef, lamb, pork, poultry or fish

• It is one of the three major herbs in a French bouquet with bay leaf and parsley

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Oregano - Origanum vulgare

Growing:

The name origanum is derived from two Greek words, oros (mountain) and ganos (joy)

The Greeks and Romans would crown young couples with fragrant springs of oregano

during the wedding ceremony because the herb supposedly possessed the power to banish sadness.

It grows best in a sunny and dry location

It is best to obtain plants from a nursery or make a root cutting

Gardener’s World.com

Uses:

It's often used in meat mixtures for burritos and tacos, enchilada sauce and classic braised port.

Mexican oregano is the key flavor in that country's famous slow-cooked ropa vieja, or braised and shredded beef.

Homemade pesto, grilled seafood, and roasted chicken.

Mediterranean type oregano is found in much of Italian cuisine: pizza, spaghetti sauces and other tomato-based sauces.

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Garden Sage - Salvia officinalis

Growing:

Grow Salvia officinalis in well-drained soil in full sun. Clip plants annually to preserve their shape and encourage growth

of fresh leaves, which have the best flavour and colour.

Older plants eventually become woody but are easily propagated from cuttings or by layering the naturally arching branches.

Uses:

Use culinary sage leaves' unique pungency to complement poultry, stuffings and sausages.

The flavor will intensify if the leaves are dried. Perk up soft cheeses lend an earthy tone to breads (especially flat breads

like Italian foccacia) by adding a bit of dried crumbled sage or chopped fresh sage.

Clark County Master Gardeners- Garden Mastery Tips- September 2003

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Chives & Garlic Chives

Growing:

Chives thrive in full sun and well-drained soil rich in organic matter. The easiest and most successful way of growing chives is planting rooted clumps in the spring, after frost danger has passed.

You can easily grow chives indoors in a bright, sunny location. Harvest chives by snipping leaves from the base of the plant.

University of Minnesota Extension Service

Uses:

Since chives have a milder flavor, they're perfect to add to soups, dips, mashed or baked potatoes, fish, seafood dishes and omelettes.

Heat destroys their delicate flavor, so add chives to dishes at the last minute. To maximize their taste, thinly slice, chop or snip with kitchen shears before using.

Food Network’s Healthy Eats

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Marjoram - Origanum majorana

Growing:

• Water regularly, but do not overwater.

• Keep plants trimmed by cutting the leaves throughout the growing season.

• When flower buds appear, cut the plants back low to the ground to stimulate new growth.

• In southern regions, Zones 9 and above, marjoram is a perennial and can be in the ground.

• In northern areas, the herb is an annual and may be potted up at the end of the season and placed in a sunny window indoors.

Almanac.com

Uses:

Marjoram is used for seasoning soups, stews, salad dressings, sauces and herbal teas.

Wikipedia.org

Oregano—the wild marjoram—is used to flavor spreads, dips, mushroom dishes, pasta sauces—like spaghetti sauce, meat sauces, red meats and roasts, and pizza. Oregano is the classical zippy taste of pizza. Fresh oregano s also added towards the end of cooking, but dried oregano is enhanced by cooking as it has time to fully develop and mellow.

Harvest to Table

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Mints

Growing:

• All types of mints are fast-growing, spreading plants, so you must give them a place to spread without getting in the way

• Mint sends out runners that spread above and just below the ground, quickly forming large, lush green patches. 

• Mint is best grown from cuttings or root bunches

• Once plants are established, harvest mint leaves regularly by pinching off the stems.

• To help keep plants in check, harvest the tips regularly and pull up wayward runners.

Uses:

Fresh mint leaves are generally not cooked but left raw in a dish to brighten up and enhance the flavors of fruits, vegetables, meats and grains. Fresh mint pairs amazingly well with the spring veggies and fruit that are just poised to hit the market, like peas, lettuce, strawberries, rhubarb, asparagus, favas and artichokes. It’s also delicious with summer produce. Try substituting mint for basil in your next Caprese salad, chop up fresh mint and toss in with grilled or sautéed green beans or make a raw zucchini or pattypan squash “carpaccio” topped with a chiffonade of mint leaves, a drizzle of good olive oil and some crunchy sea salt. You can also pop a bit of fresh mint tossed into cold grain salads like farro and quinoa. Fresh (or dried) mint makes an excellent addition to meatballs and lamb burgers, to add a bit of Middle Eastern flair (mint is used extensively in many Middle Eastern cuisines

Foodprint.org

Of course, mint tea for digestion

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Lavender

Growing:

• Light: Lavender needs full sun and well-drained soil to grow best. In hot summer climates, afternoon shade may help them thrive.

• Soil: Lavender grows best in low to moderately fertile soils, so don't amend the soil with organic matter before planting. Lavender performs best in neutral to slightly alkaline soils. Add lime to raise the soil pH to around 7.0 - we recommend performing a simple soil test for best results. 

• Spacing: Depending on the variety, space plants 1 to 3 feet apart.

• Planting Time: In areas colder than Zone 6 (Zone 6-1), we recommend planting in spring or early summer. In areas warmer than zone 6 (7-10), we recommend planting in early fall so the roots can get established during the cool, moist winter weather.

americanmeadows.com

Uses: (only English varieties)

Both fresh and dried lavender can be added to both sweet and savory dishes for both flavor and its gorgeous color.

Add the fresh herb to salads, lamb, teas and cocktails. It also works very well with citrus, fruits, and desserts like crème brulee.

Food Network

Also:

• Appetizers

• Side dishes

• Meat & Seafood

• Breads

• Desserts and more

The Lavender Cookbook by Sharon Shipley

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Dill

Growing:

Dill is mainly sown from late spring to mid-summer outdoors. It can also be sown in plug trays indoors, but dislikes its roots being disturbed by transplanting, so needs careful handling.

Give dill a warm, sunny growing position in fertile, free-draining soil or a large container. It dislikes cold, soggy conditions.

RHS-Royal Horticultural Society

Uses:

• Dill (Anethum graveolens) is an herb that’s found throughout European and Asian cuisines.

• Also called dill weed, the plant has slender stems with alternating soft leaves and brown, flat, oval seeds. While the leaves have a sweet, grassy flavor, dill seeds are more aromatic, with a slight citrus flavor that’s similar to caraway seeds. 

• As herb and spice, dill is commonly used to elevate the flavor of various dishes. It’s often paired with salmon, potatoes, and yogurt-based sauces.

Healthline.com

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Basil & Coriander (cilantro)

Growing:

Basil

All basil (Ocimum basilicum) needs is sun, water and a bit of pruning in order to grow long, luscious, and aromatic leaves.

This low-maintenance herb is an excellent companion plant in the garden, as its fragrant smell can help deter pests.

Martha Stewart

Coriander

If growing purely for leaves, consider coriander as a short-term crop and sow small batches every month or so,

to provide continual leafy harvests from mid-summer to early autumn. Each sowing should give you several harvests before the plants start to flower – as coriander is an annual, it will then set seed and die. Plants flower more quickly in hot, dry weather, then stop producing leaves to concentrate on setting seed. However, don’t let this discourage you from growing coriander – just remember to keep sowing new batches regularly, so you always have more to harvest.

RHS-Royal Horticultural Society

Uses:

1. Top whole leaves onto pizza.

2. Finish pasta with whole or thinly sliced leaves.

3. Blend it into sauces.

4. Puree it into soups.

5. Chop it up to add to a salad.

6. Use it to garnish avocado toast.

7. Turn it into an ice cream topping! Jazz up vanilla ice cream with fresh strawberries, basil, and a balsamic reduction.

Love and Lemons

Coriander-seeds

Ground coriander is best for dishes where you want the spice to be flavor, but not texture—think batters, doughs, smooth sauces, marinades or drinks. Coriander seeds, whole or even gently cracked, work great in chunky sauces, sizzled in soups, stews or dals, or in pickles.

Simply Recipes

Cilantro-leaves (Chinese parsley)

Coriander (cilantro) leaves are used as a flavoring agent in varied cuisines. However, this popular herb has divided peopleinto two camps—those who like it and those who do not. Coriander lovers say it has a fresh citrus taste with a strong aroma, while the haters say it has a soapy taste and a pungent smell.

News-Medical.net

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Growing Parsley

• Plant it in spring once the ground is workable. The edible green foliage is great to grow on its own, but is also a wonderful complement to flower beds and window boxes. Space parsley plants 6 to 8 inches apart in an area with full sun and nutrient-rich, well-drained soil with a pH of 5.5 to 6.7.

• Before planting, ensure your native soil is packed with nutrients by mixing in several inches of aged compost or other rich organic matter.

• They enjoy consistent moisture, so check soil regularly and water when the top inch becomes dry.

• Promote prolific leaf production by regularly feeding with a water-soluble plant food.

• Harvest parsley stems by cutting them at the base once they're large enough to use. Never cut more than one-third of the plant at a single time.

Bonnie Plants.com

Parsley Uses

It is used in sauces, salads, and especially soups, as it lessens the need for salt. Not only is

parsley the perfect garnish, it’s also good for you; it’s rich in iron and vitamins A and C!

Flat-leaf varieties: Use in cooking because they have better flavor and are easier to work

with than curly-leaf parsley

Curly-leaf varieties: Use when you want a fancier garnish