Last week I introduced the prospect of growing herbs by talking about the design of herb gardens.  I noted that most varieties require full sun, good drainage, and also good air circulation.   This week I will begin by listing plants grown mainly for their culinary, or kitchen use.  Some also have beautiful flowers, which will be noted in the description.

Allium Family

• Chives  1’ H x 1’ W Onion chives is the most common form, but there are also garlic flavored chives.  Both grow well here and remain attractive throughout the year.  If allowed to flower, the blooms are a lavender color.  Use to flavor foods like egg and cheese dishes, in salads.  
• Onions, Shallots, Garlic, and Leeks all fall planted, allow 2 ft  between rows.  None of these vegetables tolerate our summer heat well

Basil
The plants vary a good deal in size; some of the smaller leaved varieties grow only a 6” high, and the larger leaved types to 3 feet or more.  Cutting the plant frequently will encourage dense growth and discourage them going to seed. Basil can be used fresh, dried, or blended in oil and frozen.  Use it to make pesto, salad dressings, or to flavor meat.

Bay Leaf
Hardy to about 15 degrees, you might plant it on the southern side of the house or in a courtyard to be sure it is not damaged by freezing.  It is evergreen and will grow into a small pyramidal tree, easily kept to size by pruning.  Leaves are usually dried and used in soups, stews, and sauces.

Coriander/Cilantro
Grown for both seed and leaf, this plant is widely used in Mexican and Asian cooking.  It grows to about 12” high in leaf, and when it flowers to about 2’.  Space plants 18” apart.  Plant it in the fall and it will grow through any frost we may have, but can’t tolerate our summer heat. 

Dill
3’ x 3’ Dill grows best in cooler temperatures and should be planted here in the fall or winter.  It does not transplant well, so sow directly in the garden or from individual or peat pots.  You can try to grow it through the summer by planting successive crops but it will quickly bolt and go to seed.

Mint
6” H x spreading by underground runners.  Best grown in a contained area or it will take over a bed.   There are many varieties of mint:  peppermint, spearmint, apple mint, pineapple mint, and more.  Tolerates partial shade and likes moisture.  Used in jellies, as tea, and to garnish foods and drinks.

Oregano
1’H x 2-3’W, spreading by runners.  Used to flavor Italian dishes

Parsley
18’ H x 2’ wide.  Italian flat leaf parsley has the best flavor in cooking, but the curled leaf is more ornamental for salads and garnishes.  Does best in a moist soil, grows best in fall and winter, but will live through the summer if given part shade.

Rosemary
2-4 or more feet high x 3-4’ wide, some of the spreading varieties will cascade to 8 feet or more over a wall.  Also prized for its beautiful blue flowers borne during summer.  Used to flavor meats.

Thyme
2-12”H x spreading to 2 or more feet.  Many flavors in addition to the common thyme.  Restrain the plants as necessary by cutting the growing tips.  Used fresh or dry to flavor stuffing, soup, or with fish or meats.

There are many other culinary herbs that do well here, and you can read about them on my website later in the month.  Space is limited here so I will describe only those I am growing currently and are widely used in cooking.