Culinary herbs spice up dreary winters
Q. One of my resolutions for the new year is to start an herb garden. Any advice on when and how to start? Are there any herbs that can survive winter?
Your resolution is one you won’t regret. Your timing is great. According to Oklahoma State University and the National Garden Bureau, 2012 is the Year of the Herbs.
Culinary herbs, the ones used for cooking, are versatile and easy to grow. There are many perennial, or hardy, herbs that will provide color, taste and aroma, even during the dreary winter months.
The Brooklyn Botanical Garden lists 73 types of herbs. The beginning herb gardener may wish to start with six of the more common ones:
Basil: Popular culinary herb for Italian dishes and green salads. It prefers a rich, well-drained soil in full sun. Once mature, basil leaves can be harvested frequently. Unfortunately for many, it’s an annual herb and won’t over-winter.
Chives: A hardy perennial that loves sun and thrives in most well-drained soil. It adds that light taste of onion to vegetable dishes or salads.
Thyme: A hardy perennial that grows well in full sun.
Oregano: Hardy perennial and popular herb used in stuffing, casseroles, soups and stews.
Parsley: An annual, used often as a garnish.
Sage: A perennial that comes in a variety of colors and fragrances. Garden sage is the one used in the kitchen as a flavoring for turkey, stuffing and sausage. Some sages are not edible.
Herbs can be grown in the garden or in containers. Three pots of herbs can be an attractive, convenient and aromatic addition outside a kitchen door. If planting in containers, be sure to use a potting mix instead of garden soils. Remember that containers often require more frequent watering – once a day in summer heat. If planting in your garden, the above herbs are generally sun lovers that prefer a rich, well-drained soil with a pH level between 6.5 or 7.5.
You can grow many herbs from seed indoors, starting in February. Or if you prefer an easier method, purchase your herbs in 4-inch pots in April from your favorite nursery, garden center or farmers market. Late April is a safe time to transplant.
Original Print Headline: Culinary herbs spice up dreary winters
For more details about planting herbs, see tulsaworld.com/herbinfo
Bill & Sheila’s A-Z of herbs
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