The most popular herbs with gardeners are those herbs that can be used in
cooking. Fresh herbs have pungent and aromatic qualities that exceed that
found in commercial packages.
Fresh herbs can enhance even the simplest meal. Most culinary herbs don't
have showy flowers, but it's their leaves, the shape of the plants and their
aromatic scent that makes them garden prizes.
The following is a list of common culinary herbs that can be successfully
grown in the home garden.
Herb |
Harvesting / Preserving |
Special Use |
|
The green leaves can be cut whenever the plants are large enough. Seeds are ready to harvest
when they turn brown. Wash the seeds in water, drain thoroughly and allow to air dry. |
Leaves can be used in salads, soups, beverages, meats, game and poultry. Seeds are used to flavor cakes, breads, and cookies. Leaves and seeds add delightful scent to
sachets and potpourris. |
|
Fresh leaves can be picked anytime.
For dry leaves, harvest just before the plants bloom. |
Use in herbal teas and as a garnish for iced tea. Adds a pleasant taste to lettuce or fruit
salads. |
|
For fresh use, harvest the leaves as they mature, about 6 weeks after planting.
For dry use,
harvest leaves just before the plant blooms. |
One of the most popular herbs, used mainly with tomato and egg dishes, stews, soups, and salads,
but also with many vegetables, poultry and meat dishes. |
Caraway
(B)
|
Seeds are harvested after turning
a gray-brown color. Scald seeds in
boiling water, then dry thoroughly. |
Use the seeds in breads, cakes, cookies,
potato salad, and baked fruit (apples, for
example). Also can be used in Hungarian-type dishes, cole slaw, sauerkraut, cheese
spread, meat stews, and fish casseroles. |
Chervile
(A)
|
For fresh use, pick the tips of stems
once a month.
For dry use, harvest
leaves just before the blossoms open.
Dr . |
Use fresh leaves the same as
you would parsley, such as in
salads, salad dressings, soups,
egg dishes, and cheese souffles. |
|
Leaves can be harvested anytime during
growing season. Cut them off close to
the ground. Can be pureed with water in
a blender and frozen in ice cube trays. |
Chives add a mild onion-like
flavor to dips, spreads, soups
salads, omelets, casseroles,
and many kinds of vegetables. |
|
The leaves, which are only used fresh,
can be cut for seasoning as soon as the
plants are 4" — 6" tall. Seeds
can be harvested when the heads turn
brown. |
Coriander seeds smell and taste much like
a mixture of sage and orange. Can be used
in baking, poultry dressings, and French
salad dressing. Much used in Chinese,
Middle Eastern, and Latin American
cuisine. |
|
The fresh leaves can be harvested as
needed and used as seasoning. Harvest seed heads when the seeds
turn a light brown color. |
Leaves and seed heads are most
commonly used in the making
of dill pickles. Leaves add a characteristic flavor to salads,
cottage cheese, soups, fish dishes, omelets,
sauces, and vegetable casseroles.
Dill seeds
can be used in pastries, sauces,
sauerkraut dishes, and flavoring vinegar. |
|
The leaves can be harvested and used
fresh. Fennel seeds are harvested when
the seed heads turn brown. Dry in a paper bag. Florence fennel is harvested when the bulbs are
large enough. |
The anise-flavored leaves and seeds of this
herb are widely used in fish dishes, cheese
spreads, and vegetable dishes. The leaves
and stems can be used in much the same
way as celery. Florence fennel bulbs are
used in salads or as the main ingredient in
a salad or lightly steamed as a vegetable
accompaniment. |
Lavender
(P)
|
The whole flower spikes are cut just
before the florets are fully open and when
color and fragrance are at their best. |
Lavender is most often used in
sachets, perfumes, and
potpourris. |
|
Harvest young, tender leaves and use fresh.
You can dry or freeze the leaves for later
use. |
Use the celery-flavored leaves in soups,
stews, potato salads, meat, and vegetable
dishes. It can also be eaten raw like celery.
Its seeds are sometimes used in salads,
candies, breads, and cakes. |
|
Cut back to 1" above the ground just
before flowering; a second crop will form
for later use. Easily dried or frozen. |
Use Marjoram leaves with meat, poultry,
vegetable dishes (especially green beans),
potato salad, and egg dishes. |
|
Harvest before flowering and use fresh or
dried. Cut off near ground level. A
second cutting can be harvested later on. |
Used primarily for flavoring. The leaves are
often put into teas and other beverages,
as well as lamb sauces and jellies. |
|
Harvest and dry before flowering occurs. |
Oregano imparts a sharper flavor than
sweet marjoram. It is used to season
spaghetti sauces and tomato dishes. Its
flowers are attractive in summer arrangements. |
|
Snip young leaves just above ground
level, as needed. Dries well. |
Use as a garnish in soups,
meats, and poultry. |
|
Harvest the young, tender stems and
leaves, but avoid taking off more than
1/3 of the plant at one time. For
drying, harvest just before the plant
flowers. |
A gourmet seasoning for meats,
poultry dishes, and potatoes.
Use either fresh or dried. |
|
Harvest when starting to flower and
use either fresh or dried. |
A commonly used seasoning for
meats, stuffing's, soups, and salads. |
|
You can gather young stem tips early,
but when the plant begins to flower,
harvest the entire plant and dry. |
Used to flavor fresh garden beans,
vinegars, soups, stuffing's, and rice. |
|
Harvest tarragon in June for steeping
in vinegar. For drying, harvest in early
to mid-July. |
Often used in various sauces
such as tartar and white sauce,
and for making herb vinegar. |
|
Cut leafy stem ends and flowers when
flowering. |
Used in combination with other herbs.
Leaves can be used with meats, soups,
stuffing's, most vegetables and all stocks. |
(A)=Annual, (B)=Biennial, (P)=Perennial, (TP)=Tender Perennial |
