The Cook’s Herb Garden

I f you have a friend who loves to cook, a selection or a planter of culinary herbs is a wonderful gift. Herbs are among the easiest plants to grow. If space is limited, they can fill up some containers and place them by the kitchen door, or even bring them inside on a sunny windowsill, and enjoy their spicy, sweet and fruity scents and flavors throughout the year.

These “foodies” will appreciate the amazing variety of flavors fresh herbs will offer, right at their fingertips. Add a small book with herbal recipes for additional information.

I grow my favorite herbs in a raised garden bed and also have a pot of basil growing in my kitchen window, but my best friend grows everything she loves in various pots on her backyard deck. Either way, we both enjoy snipping these fragrant wonders whenever we want to take our recipes to the next level.

Nothing is more satisfying than stepping out your kitchen door, and picking fresh herbs to use as an aromatic topping on a salad, or to enhance the flavor of that icy pitcher of tea. And what could taste zestier than homemade pesto or spaghetti sauce made with some freshly chopped basil?

A first-century cookbook by Apicius, a Roman epicure who experimented with various combinations of herbs and flowers, stressed the importance of adding exciting flavors to foods, thus enhancing the culinary experience. In modern times, the growing interest in the cuisine of other cultures, and the desire for a more balanced ecology has created a boom in this area of the restaurant and gardening industries.

The following info will be helpful when picking out plants to give as a gift or starting an herb garden of your own.

Easy does it

Even the novice gardener can enjoy the flavorful rewards of a kitchen herb garden. Don't be overwhelmed by the seemingly endless array of plants at the garden centers. Start by growing the herbs that reflect your favorite type of cooking, and then slowly expand your garden by adding new herbs, and experimenting with new flavors and textures. French food enthusiasts would choose tarragon, thyme, chives, chervil, and sorrel to add to their classic dishes, while Italian cooks might prefer basil, marjoram, oregano, and rosemary.

Delicious for the palette and the eye

Many herbs have edible flowers that add color, as well as flavor to recipes. Use violet, chive, thyme, lavender, and rose flowers or petals, as food decorations. Leaves of bergamot, mint, sage, and chamomile are delicious in various combinations as soothing teas.

Herbs can be used either fresh or dried; use about three times more fresh herb than dried — the oils that produce the flavor become more concentrated as a leaf dries. When cooking, it is best to add fresh herbs toward the end of the cooking process so that the subtle flavors are retained.

Growing healthy herbs

Herbs are fast growing, hardy, and typically pest- and disease-free. Most (except French tarragon and oregano) can be easily started from seed, although only a few herbs, including basil, chives and dill are sown directly into the garden. Because many herb seeds are small and hard to sow, it is easier to start seeds in small trays or peat pots, and transfer them to the garden when they arc about 4 inches (10 cm) tall.

Plants can also be obtained from garden centers; look for leaves with vibrant color, strong stems, and new growth. Two or more plants of each desired variety should produce enough to keep even the most ardent cook happy.

Herbs generally do well with at least six hours of sun a day and, as long as drainage is adequate, can thrive in not-so-fertile ground. Fertilize mid-season with 20-20-20, or add one or two inches (2.5 to 5 cm) of compost to the herb bed. Beds should never measure more across than you can comfortably reach from any side. Keep picking and pinching off topmost leaves regularly. This promotes new growth and prevents flowering, which uses up the plant's energy and diminishes flavor.

Harvesting and storing

For the best flavor, gather herbs early in the morning, before the heat of the midday sun dries a lot of the plant's essential oils. Wash gently, swirling in lukewarm water, and pat dry between paper towels. If not used immediately, herbs can be put in sturdy plastic bags and placed in the freezer until needed. Drying herbs is also easy; just tie sprigs of the same herb together, and hang upside-down in a well-ventilated spot. A paper bag, loosely tied around the bottom, will catch stray seeds or flowers as they become brittle and fall off. When the bundles of herbs are ready, just cut off the stalks, and the herbs are already bagged and ready for labeling!

Many cooks recommend storing dried herbs as whole leaves, waiting to crumble until just before using. If you find yourself reaching for the same seasonings 'thyme and thyme' again, premix your herbs in bulk and store in closed jars in a dark, dry area so they will be ready to use at a moment's notice.

The main thing is — don't be afraid to experiment with various herbs — you might transform an ordinary dish into a culinary delight.

HERBS FOR BEGINNERS