Planting a Culinary Garden

 

Herbs right outside the kitchen can only make cooking this summer more fun and pleasant. Start to plan your garden now, you can purchase seeds and start from scratch or purchase plants from a local greenhouse.
Location is important, plan your garden close to the kitchen for easy access all summer. Most herbs like to grow in full sun and the soil quality is important. They like a healthy, loose and well-drained soil; you can improve your soil by adding compost and mulching with straw or chopped leaves. Planting herbs in containers can offer easy access to those with smaller yards or patios.

For the culinary garden some of my favorite herbs are:

Dill: It grows to three feet tall, so plant toward the back of your garden. Dill does best in spring and fall, it will wilt and bolt in the hot sun, do more than one planting. Space about 12 inches apart. Cut leaves as soon as the plant is 6” tall and chop add to dips, cream sauces and dressings. Use the whole flower (fresh and green or dried) for pickles.

Thyme: These plants are small and hardy, are great for rock gardens, borders and between pavers on a patio. Harvest all summer long for inclusion in a variety of dishes.

Greek Oregano/Marjoram: Both plants from the same family and both are easy to grow, needs bright sun, oregano likes a dry soil and marjoram a moist soil. Can start from seed, cuttings or purchased plants. Oregano is a creeping ground plant whereas marjoram is more upright and tall. They both can be grown in pots. Trim the leaves, as you need them. Marjoram has a sweet mild and minty flavor and can be used fresh or added at the end of the cooking time. Good for salad dressings, seafood, soup and poultry, cheese, tomatoes and bean dishes. Oregano has a strong, robust flavor and is traditionally used to season tomato sauces, and other Italian dishes. Blends well with soups and sauces. Can be used fresh or dried.

Mint: Will grow almost anywhere and spreads like a weed, a border may hold it in. Don’t bother trying to grow this from seed, purchase a plant and then take root cuttings. There are hundreds of incredible varieties to enjoy. Plant 12 inches apart, grows to about 14 inches tall. Peppermint and Spearmints strong mint flavor goes well with candies, drinks and teas. Ads taste and brightens potato, veggie and fruit dishes.
Parsley: Likes full sun or light shade enjoys well-drained rich soil. Soak seeds for 24 hours prior to planting or purchase plants. Plant 9 inches apart, is a low growing plant for edges and borders. Pick leaves as needed to ensure continued growth. Does well in pots and indoors. An attractive garnish, adds a mild tasty flavor, add to dishes raw or towards the end of cooking time.

Rosemary: This plant needs good drainage, for more fragrance add lime to soil. Keep well watered the first year and allow soil to dry before watering there after. Grows 1 to 2 feet tall and needs space between plants to breathe. Does well in pots and indoors, bring out for the summer. Harvest by clipping leaves whenever needed and before flowering. Great for flavoring potato dishes, use sparingly.

Sage: Enjoys full sun and light, dry, well-drained soil. Plant 12 to 24 inches apart; prune to create a bushy plant. Common sage will grow to 2 feet tall; there are many varieties of sage. To harvest pick leaves as needed, has a strong flavor and is often used in poultry stuffing. Goes well with many dishes. I use it in tea for colds.

Sweet Basil: Loves a sunny well-drained and moist soil. Cannot tolerate extreme heat, frosts or heavy winds. Does well in pots and gardens, thin 6 to 12 inches apart, grows 12 to 15 inches tall. There are many varieties, use to make pesto, tomato sauces and pastes, place cut leaves on sliced tomatoes with olive oil and fresh mozzarella cheese.
Savory: Summer is an annual and winter savory is an evergreen perennial. Both enjoy full sun and rich soil. Both varieties are good for borders; summer savory does well in a hanging basket. Harvest leaves as needed or dry for winters use. Have a peppery yet minty flavor. Used for beans and lentil soups, enhance fish, egg and cheese dishes.
French Tarragon: Likes full sun and rich and sandy loam. Can be potted and brought in for the winter. Cannot be grown from seed, purchase plants and take cuttings. Plant 12 to 18 inches apart and remove flowers to encourage growth. Harvest leaves anytime, doesn’t dry well but can be frozen. Great in cream sauces, salads, omelets, and quiches and on fish dishes. Make tarragon vinegar.
Lavender: Needs sun and well-drained soil. Plant 12 to 24 inches apart, grows from 10 inches to 2 feet tall. Is challenging to overwinter, can be placed in pots and brought indoors. Gather flowering stems just as the flowers open, and pick the leaves any time. Used in teas, jellies and deserts, vinegars and as a fresh flower on cakes and salads. Can be used in eye pillows, potpourri and bath salts.