Herbs 101

Are you new to the herb world? Welcome!


As a seasoned herb gardener of one year (muhahahaha!) I thought that you might like to learn a little bit about growing and using herbs. Starting out last spring, I knew little to nothing about growing and storing herbs. I had bought lots of fresh herbs from both the supermarket and farmers' market before, but hadn't had much luck growing them. Most of the time, in order to learn anything about herbs, you really need to dig, pun intended. I've learned a bit over the past year and a half that I'd like to share with you! Curious? Read on!


I took the photos of my very own little herb pots to share with you. They're growing so big and strong!

Basil
- does best with lots of sun and well-drained soil
- fertilize every two weeks
- use fresh for best results
- storing for a day: keep the stems in water away from the sunlight
- storing for several days: cover the jar with plastic and refrigerate

Chervil
- resembles flat-leaf parsley but is paler green and has finer leaves
- used in French cooking
- use to enhance white fish, chicken, eggs and zucchini, as well as soups, salads and sauces
- its flavour is best fresh - add it near the end of the cooking process
- prefers cool, moist conditions and enjoys a semi-shaded space

Cilantro
- used in chinese, indian, asian and mexican foods
- fresh and bright flavour; can be overwhelming if not balanced by other flavours
- always use fresh and add towwards the end of cooking
- may be refrigerated with a paper towel lined container

Dill
- can help with indigestion and ulcers
- often self-sows but is an annual
- add to salads, steamed vegetables or fish
- best fresh but can be used dried
- grows up to 18" and has a short growth span

Oregano
- prefers well-drained, chalky soil
- has shallow roots, so it will need to be watered often if grown in a container
- pests aren't a problem
- dries well, but flavour becomes more concentrated

Parsley
- high in vitamin C and antioxidants
- not good for those with osteoporosis, kidney disease or pregnancy
- prefers rich soil and lots of sun
- fertilize every four weeks
- keep plants well watered
- best fresh or frozen for a short period of time
- perfect for garnishing, salads, appetizers, soups and grains

Rosemary
- has shallow roots and can rot if overwatered
- prefers to be out of the wind
- certain varieties can be used as barbecue kebab sticks
- great in savoury dishes such as pork, stew, soup and shellfish

Thyme
- works well with vegetables, meat, chicken, eggs, cheese and fish
- used fresh but can be dried
- nice to make compound butters with
- needs good drainage
- can be grown in a variety of situations such as edges, ledges and containers
- fertilize containers once a month


There! That just about covers my knowledge of herbs. Let me know in the comments if your have any questions, and I'll share my answers with you. If I don't have the answer, I'll find it out!


Happy Wednesday!