GET COOKING WITH HERBS
Fresh flavours easy to grow and enjoy
If I could only have one type of garden, I think it would be a culinary herb garden. An herb garden doesn’t have to be large; a few pots outside the kitchen door can lead to great results. Herb gardens are alive with flowers, fragrance and pollinators. There is something so very satisfying about stepping outside to harvest the fresh herbs for a recipe.
Culinary herb gardens should be located conveniently close to the kitchen; just remember that most herbs appreciate a sheltered spot and full sun. Plant the herbs you use most often in the kitchen, then experiment with some that are new to you. I have listed my favourites, grouped into three categories based on their cultural requirements.
MEDITERRANEAN HERBS
Mediterranean herbs thrive in full sun and well-drained soil. Once established, they are drought-tolerant and thrive on neglect. One plant of each is plenty for most cooks.
Sage (Salvia officinalis) is a bushy perennial with woolly, greyish leaves. It grows to about 60 centimetres tall and should be cut back by half in early spring. I’ve found it to be short-lived, so it may need to be replanted every few years.
Thyme is a low-growing perennial, perfect for the front of the herb garden. It has tiny flowers, delicate oval leaves, and spreads into attractive mats. Thymus vulgaris (common or English thyme) is excellent for cooking.
Tarragon is a large and vigorous perennial that does well in Calgary. Culinary tarragon can grow up to 60 cm tall. For the best flavour, be sure to buy only French tarragon (Artemisia dracunculus).
Greek oregano is my favourite type of oregano. It is a compact plant growing up to 20 cm tall and spreads to about 30 cm. It tastes great in tomato sauces and stews. Greek oregano doesn’t usually overwinter in Calgary, but it dries well for use all winter.
Rosemary is not hardy in Calgary. Plant it in a 30-cm pot in spring and bring indoors before the first fall frost. It can be tricky to overwinter indoors, but in a sunny window or under grow lights it often will survive (if it is not overwatered). Be sure to gradually acclimatize it to the outdoor conditions before leaving it outside for the new growing season, after being overwintered indoors.
LEAFY HERBS
Leafy herbs grow well in ordinary garden soil amended with organic matter. They should be kept moist and can tolerate less light, but still need at least six hours of sun a day.
Chives are an easy-to-grow perennial from transplants or divisions. It thrives in Calgary. Be sure to deadhead to prevent reseeding. The leaves and flowers are edible. Pick the flowers just after they’ve opened and add them to a salad. The blossoms can also be used to flavour vinegar. Using the new flowers in culinary applications takes care of the self-seeding concern.
Parsley is a biennial grown as an annual in Calgary. Buy transplants or start early indoors. Cooks often prefer the flat-leafed variety, which is also known as Italian parsley. If you have a bumper crop, it can be frozen. After freezing the leaves lose their texture, so use frozen parsley in cooking instead of in salads or as a garnish.
Dill is an annual grown for the leaves, seeds and flower heads. Direct seed in the garden after the danger of frost has passed. Grown in ideal conditions, dill can reach a metre in height. The feathery foliage can be picked any time before the flower clusters open. To harvest seeds, cut the flower stalks when the seeds turn a tan colour, which is just before they begin to ripen.
Basil is a tender annual that suffers when the temperature falls below 10 C (which seems to happen most nights in Calgary!). Plant it in large pots in a sheltered spot close to the house and cover or bring inside when the temperature drops. Harvest frequently by pinching back to a set of leaves, and don’t let it go to seed.
Cilantro tends to go to seed very quickly, so choose bolt-resistant varieties. Instead of transplants, buy a package of seed. Sprinkle some in the garden (where it might even reseed) and some into pots. I treat cilantro as a “cut-and-come-again” plant, cutting it back to a few inches above the soil, then allowing it to regrow. Start a new pot of seeds every few weeks.
MINT
Mint spreads by runners and can be invasive. Plant it in a spot where it can’t escape, such as between the house and a concrete walkway or in large, bottomless plastic pots sunk into the ground. Mint grows well with plenty of moisture in full sun but will tolerate a bit of shade. Peppermint is my favourite, but there are many varieties available, including chocolate mint, mojito mint and even cotton candy mint. Seedgrown mint is variable in quality; buy a plant (you only need one), or get a cutting or division from a friend and soon you will have plenty of mint for tabbouleh and tea.
Perhaps this is the year to try planting some culinary herbs in your garden, or in pots on your deck or balcony. Herbs are multi-faceted plants: they are edible, aromatic, come in a variety of textures and colours, and are attractive. They can make a nice arrangement of plants or individually be featured on a table as a centrepiece. You could start with just one — may it grow on you.
Ann Van de Reep is writing for the Calgary Horticultural Society