Culinary Herbs
Here are a few hints and tips that I hope you’ll find useful.
For growing information on all the common herb plants, click here.
This lists all the herbs commonly used in the kitchen and how to grow them.
Hint Number One
Only grow those herbs you regularly use now. I’ve seen many folks try to grow a ton of herbs and then these harvested leaves sit and are never used. It is a lot of work to grow and harvest herbs that will never see the light of day in your kitchen.
Hint Number Two
Remember that culinary herbs are usually only good for a year before they start to lose their flavor and potency. Store them in glass jars in a dark cupboard and they’ll stay fresh for a year.
Culinary Herbs Hint Number Three
Only grow what you’ll use in a year. Let me suggest that if you only use sage for the Thanksgiving and Christmas turkey, that one lonely plant will give you more than you can possibly imagine. It would be a waste of gardening space and gardening effort to grow several plants.
Hint Number Four
Many of the culinary herbs can also turn into garden weeds or garden thugs. Spearmint is the Attila the Hun of the herb garden and chives self-sow like crazy, garlic does the same and if you let it seed, it will come up everywhere. While this may sound pretty good in theory – in practice, it can take up a lot of time. So do learn to deadhead some of these plants and control the plants before they get ahead of you.
Hint Number Five
In growing the culinary herbs, you are going to eat these plants. So do not use pesticides on them. Organic methods, including the use of compost are important for real success and flavor.
Do you have a question about Culinary Herbs?