The KITCHEN HERB GARDEN
Our culinary garden is a rectangle, right outside the back porch, where all we have to do is grab the scissors and go get whatever appeals to us.
From the porch
One of the best ways to learn if you like the taste of a particular herb, is to make scrambled eggs, and add a scant teaspoon of the herb to them. You learn the taste and texture and if you like it, or not, by doing this.
Divided into 8 beds, surrounding a central birdbath, it is a luscious meld of my favorite culinary herbs.
The beds contain a wide variety of cooking herbs:
Mint in old pots on the rock wall-chocolate, orange, apple,
Spearmint and peppermint are in the same area.
Most mints tend to be aggressive growers,
taking over any beds they are in.
I like to use some sort of container to limit their growth.
Mint jellies, teas- mint in salad-added to a favorite dish-
adds just a touch of the unusual to any dish!
French Tarragon
One of the more tender perennials, Tarragon needs protection
or to be moved inside when the temperature drops.
True French Tarragon does not propagate well from seed.
The best way to grow it is from cuttings taken from a vigorous plant.
Parsley, both Curly and plain Italian
I adore Parsley, both in cooking and as a landscape accent.
Beds edged with the intense green can be lovely.
Full of vitamins and minerals, Parsley is more than just a garnish
-it is an important additive to your diet.
Mullein
Winter and Summer Savory
The Savories are very sharp, intense flavors for stews and meat dishes.
Several Oregano's and Sweet Marjoram
I frequently use both in Marinara sauces-very good Italian combinations.
Greek Oregano is another obnoxious grower.
Plant it only where you can control it.
Chives
Always a favorite on baked potatoes, Chives are good in many soups
and casseroles as well.
Horse Radish
One of the sharp tastes I really enjoy, the sauce is fabulous on meats.
Thyme's, such as Lemon and Red Creeping Thyme
One of the joys of herb gardening, Thyme sends off wonderful smells when you are working in the area. It is excellent in fish entrees and in many soups-
Mexican Mint Marigold (Mexican Tarragon)
A southern substitute for French Tarragon,
this has a subtle licorice flavor. I really like the foliage and the flowers.
A number of Basils
I think basil is one of the most versatile of all the herbs. The variety of size shape and color make it a wonderful landscape accent and there is nothing that beats a Pesto with pines nuts and olive oil. I freeze mine in ice cube trays-that way I know just how much to add to a sauce.
Rosemary
Where would the world be without Rosemary-?
It took me a while to learn how to grow it-it is very particular about drainage and the amount of water it wants.
There are an amazing number of varieties available now. Everything from the Prostrate one in the picture to some that almost become trees!
Sage and Bay Laurel
Sage is a staple-it is a preservative, a wonderful seasoning, makes a nice tea and is a good medicinal herb. I have sage tucked away in almost every bed in the gardens.
They also change frequently-I see something new and just have to try it!