Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the seed, fruit, bark, or other parts of a plant grown in warm, tropical regions.) A “potherb” is a plant you cook in a pot. Herbs generally […] More
Many useful culinary herbs grow well in containers. Basil, chives, cilantro, dill, common and Florence fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme are excellent choices for container growing. Grow these culinary herbs in pots near the kitchen door or on a windowsill so they are readily at […] More
Many culinary herbs will attract bees to your garden. Grow herbs and you will get double-duty attracting pollinators and bringing flavorings to the kitchen. Many herbs can be harvested cut-and-come-again, leaves, flowers, and seeds. That means you can enjoy many of these herbs all season without replanting. Bees in the garden are a good thing. […] More
The herbs you grow and dry yourself will be far superior to those you buy packaged. Herbs with woody stems and thick or tough leaves are best for drying and holding their flavor—thyme, rosemary, oregano, sage, and lemon verbena are good choices. (Herbs with soft leaves and stems such as basil, dill, parsley, chervil, and […] More
Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegars. All can be preserved for later […] More
Culinary herbs that grow well in containers include basil, chives, cilantro, dill, common fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme. Herbs require well-drained soil, so use a good potting mix for container growing. (See the How to Grow instructions below for each herb.) Because culinary herbs are […] More
Celery can be eaten raw or cooked. Celery brings texture and a mild flavor to salads, hors d’oeuvres, soups, stuffings, stews, and stock. It can be steamed, braised, or sautéed and served as a side dish. Celery tastes best when it comes to harvest in cool weather, late spring or in autumn. How to Choose […] More
Young and tender chayote can be served finely sliced raw in salads, or it can be served puréed, or diced in soups or stews, or sautéed, steamed, boiled, stir-fried, deep-fried, and baked. Chayote has a mild cucumber- to apple-like flavor and crunch and can be prepared just as you would a summer squash. The mild […] More
Chives are a hardy cool-weather perennial plant, a relative of the onion. The tips of chive leaves have a mild onion flavor. Adds chives to salads and as a garnish for many cooked dishes. Chives have slender, round, hollow grass-like leaves 6 to 10 inches long. Globe-like pinkish-purple flowers shoot up in spring on stalks […] More
Snow peas are edible-podded peas: you eat the seed and pod whole. You can use snow peas in the same way as fresh peas or green beans. In fact, snow peas and green beans are interchangeable in most recipes. The peak season for snow peas is spring and then again in fall. How to Choose […] More
You can learn how to grow sage in minutes. Sage is an herbaceous perennial herb that is easy to grow in most sunny gardens. In the kitchen, sage has an aggressive pungent aroma and flavor which is often described as camphor-like and musty. Sage is commonly used in dishes containing pork, cheese, and beans, and […] More
Chamomile flowers are used to make tea. Chamomile tea has a fresh, clean flavor that is immediately soothing. There are two chamomiles: Roman chamomile (botanical name Chamaemelum nobile) and German chamomile (botanical name Matricaria recutita or Matricaria chamomilla). Both are members of the Asteraceae daisy family.Roman chamomile has a fragrance and flavor similar to that […] More
Stephen Albert