Herb Garden - My 5 Favourite Herbs

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Herb Garden - My 5 Favourite Herbs

Saturday, October 17th, 2009    Subscribe To Our Feed

I highly recommend that you start to grow herbs at home, and building your own herb garden, however small at first, offers you a healthy and easy way to eat fresh organic produce every day if you wish. Hopefully this article will give you a nudge!. To read more visit Herb Gardening. Here are a few of my own favourites.

1. Basil – one of the great culinary herbs, originally came from India, where it was considered a ‘royal’ plant. Basil has a very strong flavor, and is very widely used for cooking in lots of European countries – such as Greece, Italy, and France. Basil gives off a lovely fresh aroma. An Annual, and very easy to grow, a companion plant to tomatoes, and they complement each other perfectly. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Can be added to soups, stews and a key ingredient in making pesto.

2. Parsley – a very widely used herb around the globe, used both for flavor and for medicinal purposes. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is rich in vitamins A, B, and C. It is used in many dishes, but especially in soup. In addition to soups, Parsley makes a great addition to salads, casseroles and egg dishes. And of course, Parsley is an wonderful garnish for meat and fish, as well as any dish that features onions, and chewing on some Parsley can help to reduce garlic odours after a meal..

Chervil – a small biennial herb with a slightly delicate, fern-like leaf. Originally found in southern Russia and the Middle East, and now used all over Europe, in particular in France. Chervil grows to about 45cm tall, and pruning well leads to a healthy growth. Fond of moisture and shaded areas are best. Chervil tastes a little like Parsley, and also slightly like aniseed. Best used towards the end of cooking, great with eggs, fish and shellfish, meats, salads, sauces and mixed with vegetables.

4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for thousands of years. It is actually mentioned in the Bible and its use has also been recorded in ancient China. Sometimes referred to as ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in the Middle East and Europe. Used as the basis for many curries, spicy sauces and fresh chutneys and salads. Coriander is so versatile that different parts of this plant are known as different herbs. Using ground Coriander seeds and using with meats, like veal or pork? This is Coriander. Using the leaves to add to some Indian or Asian dishes? You’re now using cilantro!

5. Sage – another old medicinal herb now used in cooking. Have you ever eaten sweet sausage with sage, then you know how awesome this herb can be as an addition to cooking. The dried leaves of the sage plant are also a traditional addition to the stuffing of chickens and turkeys. Many chefs additionally use sage lamb and pork, as well as a variety of cheese and egg dishes. Sage can easily be grown from its seeds. An excellent herb to use with rice dishes like duck, rabbit or pork, and as mentioned great in stuffings.

Copyright 2009 Colin West

Colin West is now a full-time gardener. He has been a gardening enthusiast all his life, and has recently completed a new ebook “How To Grow Your Own Herb Garden” which is available online.