Garden Tips & Resources

You really should 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 many 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 – probably the most used herb all over the world, used both as a medicine and as a flavouring. A biennial, Parsley loves a rich soil and sunny position to grow. Parsley is packed with vitamins. It can be used in many dishes, but especially in soup. Also, Parsley makes a great addition to salads, casseroles and omelets. And of course, Parsley is an wonderful garnish for meat and fish, as well as any dish that features onions, and eating a sprig can help to dissipate garlic odours after a meal..

Chervil – a small biennial herb with a slightly delicate, fern-like leaf. Originated in southern Russia and the Middle East, and now used all over Europe, in particular in France. Chervil grows to about 45cm high, and pruning encourages a healthy growth. Fond of moisture and shaded areas are best. Chervil tastes somewhat like Parsley, and perhaps aniseed. Best used towards the end of cooking, great with egg dishes, fish and shellfish, meats, salads, sauces and also 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 many centuries. It is even mentioned in the Bible and its use has also been recorded in ancient India. Sometimes referred to as ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in the Middle East and Europe. Used as the basic herb in curries, spicy sauces and fresh chutneys and salads. Coriander’s versatility is so great that different parts of the 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!

Thyme – is a must grow for any serious herb gardener. It has a powerful aroma, and there are different types – garden thyme and lemon thyme are the most common. Thyme is a good roasting herb for just about any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork or even beef before you place them in the oven. Thyme, more chewy than other herbs can also can be added to egg dishes, or cheese dishes as well as vegetables. And you should experiment with it on your fish or poultry also. You’ll be pleasantly surprised.

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.

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