Add A Little Spice to Your Life
Sweet Basil (Ocimum Spp.)
A universal favorite in many ethnic cuisines and dishes. Grown as an annual in most regions, this Sun lover comes in many different varieties, from sweet large leaf to spicy Thai. Basil is loaded with many health and nutritional benefits as an important source of vitamins, minerals, and antioxidants. Find out more on how to grow basil.
Dill (Anethum Graveolens)
It is most commonly used in preserving pickles, the sharp anise taste of dill also enhances the flavor of lamb, salads, fish and vegetables. It has Medicinal benefits that include as a digestive aid and to reduce swelling and aid in cramps. Grown primarily from seed, the flowers of this easy self-sowing annual attract beneficial insect pollinators.
Chives (Allium Schoenoprasum)
It can be used as a good substitute for onions, it is a member of the garlic family and has a mild flavor that mellows with cooking. The grass-like foliage can be finely chopped and used to season eggs, potatoes, soups and fish. This is a Ornamental globe-shaped flower that is edible, it is suitable for containers and small spaces.
Cilantro (Coriandrum Sativum)
It has a taste that is reminiscent of parsley and citrus. It is a pungent herb and used as an ingredient in Mexican, Indian, and Asian cuisines. It contains a chemical compound that can cause a taste that can be unpleasantly soap-like for some people. The leaves are used to season tacos, curries, guacamole, stir fries, and while the plant and seeds are known as coriander. It is grown primarily from seed, this fast-growing annual can be sown every 2-3 weeks for successive harvests.
Chamomile (Matricaria Recutita)
It is best known for its calming effect and other health benefits as well, chamomile is a versatile herb that is very often consumed in tea, but can be used in soaps, salves, and essential oils. It grows as an annual in most regions, self-sowing readily from seed. It has small white daisy-like flowers and ferny foliage make an attractive addition to any garden.
French Tarragon (Artemisia Dracunculus)
A definite favorite among gourmet chefs, French tarragon is a classic ingredient of Béarnaise sauce and chicken salad. It has peppery licorice flavor that works well in eggs, soups and seafood dishes. This is a fast-growing herb, which can be cultivated from divisions or starts, it is best grown outdoors in a sunny, well-draining site.
Mint (Mentha Spp.)
It has a clean bright taste, that adds depth to Mediterranean and Asian cuisines. There are many different flavors, including peppermint, spearmint, pineapple, and chocolate. The pungent leaves have a load of health benefits, including as a digestive aid. Use to flavor tea, salads, yogurt, and main dishes. Mint is a vigorous spreader and is best grown in a container.
Parsley (Petroselinum Crispum)
This is one of the most common and easiest herbs to grow, it is the mildly bitter taste of parsley that is used to liven up soups, salads and stews. It is a common ingredient in Middle Eastern cuisine and dishes. It helps aid in digestion and is a very good source of Vitamin A and C. Parsley is a tender biennial that is grown as an annual in most regions from seed or starts, and can also be cultivated indoors.
Oregano (Origanum Spp.)
Oregano and Mint are related and is a staple in Italian and Mexican cuisines dishes. Their is a spicy robust flavor to Oregano, that can be used to season poultry, spaghetti, beans and pizza. This a very easy-to-grow perennial that is hardy in most zones and can be grown outside or inside as well.
Rosemary (Rosmarinus Officinalis)
This perennial is woody and has a woodsy pine-like scent, with a robust flavor described as a cross between sage and lavender. Use to flavor meats, poultry, casseroles and stews. This tender perennial is grown as an annual in colder zones. Small plants can be brought indoors for the winter.
Sage (Salvia Officinalis)
It has a sharp piney flavor and is best when combined with other strong-tasting herbs such as rosemary, bay leaf and thyme. It can be used to season meats, root vegetables, sauces and Winter stews. This is a hardy subshrub that thrives its best grown outdoors, but can also be cultivated indoors from seed or starts on a sunny windowsill as well.
Thyme (Thymus spp.)
It is a common ingredient in European, African, and Latin cuisines and has a robust earthy flavor of thyme. It can be used to season savory dishes such as roasted vegetables, braised meats, soupd and stews. It also can be added to marinades, teas, and cocktails. Flavors also include citrusy lemon and caraway. This is a carefree perennial can be grown outdoors or inside from seed or starts.
Lavender (Lavandula Spp.)
This a very popular Mediterranean perennial and is known for its therapeutic properties and calming floral scent. Flower buds can be used in drinks, recipes or preserved in a variety of ways, bath salts, sachets, potpourris and as essential oils. Lavender does best outside in hot dry conditions and it can also be grown in a sunny spot indoors from seeds or small starter plants.
Lemon Verbena
Lemon verbena has a high concentration of oils, with the intense citrusy aroma released by brushing against the foliage. Leaves can make a refreshing addition to your fish and poultry dishes, jam, salad dressing and beverages. It has a load of health benefits and can also be used as potpourri or cleaners. This perennial can be grown in a container in colder regions and brought indoors for the winter.
Check out the links below for the Farmhouse Garden Talk and the Facebook Community Post for More Tips and Tricks in the Garden.
Garden Talk Tips and Trick
16 Great Vegetables for Spring
Plants, Flowers and Trees that Grow in the Shade