As fall trickles along and Thanksgiving looms on the horizon, I can’t help but be excited for the holidays and all they include, from time with family and friends to college football playoffs and bowl games, seasonal decorating, and all of the delicious food my stomach can hold. A common addition to many holiday meals include a variety of herbs that can add depth of flavor to a dish. In this week and next, we’re going to talk about some of these herbs and how to grow them year-round.
Herb refers to non-tropical plants of which the leaves and/or stems are used as flavoring, medicine, or fragrance. Spices, on the other hand, usually come from the roots, seeds, bark, or fruit of tropical plants. Written knowledge of herbs and their uses date back to 2700 B.C., and they have been used in almost all cultures and geographies since. Some herbs are annuals, meaning they need to be re-planted every year, while others are perennials and come back year after year with proper care. Herbs can be a great addition to a landscape or just kept in pots for use in the kitchen. Popular perennial herbs include lavender, sage, rosemary, thyme, mint, oregano, and chives.
Lavender (Lavandula spp.) is most often recognized for its use as a perfume, but can be used to flavor desserts and beverages as well. There are a number of varieties that influence size, but lavender typically has needle-like, grey-green leaves, woody stems, and beautiful white to blue-purple flowers that are excellent at attracting pollinators.
Sage (Salvia officinalis) has many varieties that can influence its appearance but in general, has grey-green, wrinkled leaves and pretty purple flowers. As it matures, the stems become woody, which make it more bush-like and a great landscape plant. Sage is best used in savory dishes like meat and pasta sauce.
Rosemary (Rosmarinus officinalis) is another great herb to cook with and is attractive in a landscape too. Rosemary is a shrubby plant with short, needle-like leaves and woody stems. Rosemary is most often used in savory dishes such as meat and breads, but it can have a strong flavor, so use with discretion.
Thyme (Thymus vulgaris) has over 400 different varieties available to plant as both a landscape filler and a culinary plant. Thyme has small, fine leaves and slightly woody stems and is commonly used in savory meat and vegetable dishes.
If your family is like mine, lamb is one of our favorite dishes- and mint (Mentha spp.) pairs perfectly with it’s distinct flavor. There are over 35 different species of mint available, all of which have square stems. Mint is very invasive and will grow wild if unchecked, so this is one that should not be planted in a landscape setting. Mint can also be used to flavor beverages, desserts, and sauces.
Oregano (Origanum vulgare) is another herb to consider adding to savory dishes from Mexican, Italian, and Greek origins. Oregano, like mint, can be invasive and there are a number of varieties to consider. Culinary oregano has fuzzy leaves and small pink-to-white flowers.
Our last perennial herb to consider is chives (Allium schoenoprasum). Chives are a member of the onion family and can be used as a mild flavoring for eggs, cheese, meat, and vegetable dishes. Chives grow as thin tall stalks of greenery with edible pink flowers produced each spring.
If you’re interested in growing any of these herbs, check back next week for more information on proper care and management of an herb garden. In the meantime, contact uge3181@uga.edu or 706-359-3233 with any questions.
