Herb Garden – My 5 Favourite Herbs | In The Garden Tips and Comments

Nature & Man Working Together

Greenhouses • Garden Tools • Garden Seeds • Germination Trays • Composting • Plants Seeds Bulbs • Hand Tools • Watering Equipment • Pots and Planters

Herb Garden – My 5 Favourite Herbs

November 3rd, 2009 by Myarticle

You really should start to grow herbs at home, and building your own herb garden, however small at first, gives you a wonderful and healthy way to eat fresh organic produce as often as you like. Just reach out and pick your favorites. To read more visit Herb Gardening. These are a few of my own favourites.

1. Basil – one of the most widely used herbs, originally came from India, where it was considered a ‘royal’ plant. It has a very strong flavor, and is very widely used for cooking in lots of European countries – such as Greece, Italy, and France. It is actually considered a symbol of fertility in the Mediterranean region! An Annual, and very easy to grow, a great companion to tomatoes in the ground, and in the kitchen. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Also very popular in soups and stews, and of course used to make pesto.

2. Parsley – probably the most used herb all over the world, 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. Also, 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 using 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. Originally found 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 best grown in the shade. Chervil tastes a little like Parsley, and perhaps aniseed. Best used at the end of cooking, great with egg dishes, 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 many centuries. It is actually 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 basis for many curries, spicy sauces and also chutneys and salads. Coriander is so versatile that different parts of the plant are known as different herbs. Grinding the dried seeds to use them in your meats, like ham or pork? You’re using coriander. Using the leaves to add to certain 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 enhancement cooking. The dried leaves of the sage plant are also widely used as a key ingredient in the stuffing of chickens and turkeys. Sage is traditionally used 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, goose or pork, and also great in stuffings.

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.

Some of the links in the post above are “affiliate links.” This means if you click on the link and purchase the item, we will receive an affiliate commission. Regardless, we only recommend products or services we believe will add value to our readers.