Herbs can liven up any meal, from breakfast to dessert. A sprinkle of chives in scrambled eggs adds a dash of bright onion flavor, while a sprig of mint in your ice cream can make it even more refreshing. If you've been reluctant to grow your own, remember that herbs are easy to grow, making them a great plant for novice gardeners.
How to Grow
Herb growing is a practically foolproof prospect, and the results come quickly. There are a few tips to keep in mind, however:
1) Most herbs thrive in sun, so you’ll need a space that gets at least six hours of sun.
2) You can grow herbs in pots or in the ground. If in containers, keep them evenly moist, allowing the soil to dry out slightly between waterings. If you are growing indoors, your herbs may require more water due to air conditioning’s lack of humidity.
3) In general, herbs do not require much fertilizer, if any, and if you do fertilize, it can change the flavor of the foliage. Of course there are some exceptions, so read your plants’ growing instructions.
What to Grow
Most of us are familiar with basil, rosemary and mint. This summer, why not try something new? Experiment with fresh herbs in your cooking, but remember they are much stronger fresh than dried, so a little can go a long way. Here are some perennial herbs that are staples in my garden and in our pantry.
Greek oregano: A spreading perennial, its strong woodsy flavor is ideal for Italian dishes.
Lavender: Its beautiful blooms and buds are delicious added to pound cake or frozen into ice cubes to dress up your iced tea
Sage: A classic for pork, but try stuffing a roasting chicken with sage and onions for a succulent flavor.
Summer savory: Similar to thyme, but stronger, it is excellent with poultry, pork and in pasta salad
Tarragon: Essential to classic French cooking, its anise flavor is wonderful with meaty fish, chicken salad or roasted meats.