Make your own herbs garden

Try growing some herbal plants that are new to you this year. You will be rewarded for your efforts with fragrance, beauty and flavor. 

An herb is any plant, or plant part, grown specifically for flavoring, medicinal, cosmetic or household purposes. Remnants of “kitchen gardens” remain on some early Midwest homesteads where settlers grew plants to serve these purposes for their families. Herbs contain essential oils that provide the flavors and fragrances we have come to love about these plants. Today, the production and marketing of herbs and herbal products has become a huge commercial business. 

Choose an herb

Many herbs are easily grown by gardeners that have brown thumbs and tend to kill other plants. Novices can try growing a few herbs in pots, while experienced gardeners may want to try an elaborate knot garden.

Many culinary herbs grown in Minnesota are members of two plant families.

The mint family, Lamiaceae, is grown for aromatic leaves and includes basil, oregano, marjoram, catnip, and all the mints, as well as rosemary, thyme, lavender, summer savory and sage. Note: Hardy perennials in this family can become invasive, especially mints, so select planting sites carefully.

The carrot family, Apiaceae, may be grown for foliage or seeds, and includes dill, parsley, chervil, cilantro, fennel, and lovage. Common culinary herbs from other families include chives, borage, tarragon, and sorrel.

Grow an herb

Herbs require a garden spot that is well-drained. All day sun is the best, but 6 hours of direct sunlight will do. The more intense the light, the more oils will develop within the glands of foliage and stems, creating stronger fragrances and seasonings. Nutrient-poor soils actually help produce more volatile oils as well, so fertilize sparingly.

Culinary herbs may be harvested throughout the growing season by snipping sprigs and leaves as they are needed. Many will contain the best flavor if harvested just before flowering. This also prevents seed production and prolongs the life of the annual herb. Most herbs can easily be dried for use later. Instructions can be found for air drying, oven drying, microwaving or freezing herbs. 

Love an herb

Many years have passed since my first herb-growing acquaintance. Perhaps it was a parsley plant on the kitchen windowsill. Since then, many herbs have become part of my landscape, cooking tradition and crafting supplies. 

The easy annual herbs parsley, several varieties of basil, summer and winter savory, and salad burnet have earned favored status and are already started under lights in my study. Others will be purchased at local nurseries later this spring for planting outside once the soil is warm. These will be used to make sauces and rubs flavorful throughout the year. A few sweet Annie plants have volunteered and will produce foliage to make attractive and fragrant dried wreaths this fall.

Perennial herbs tarragon (think flavored vinegar), sage and chives are beginning to green in their garden near the grill. Thyme is coming to life between the rock slabs that make up the walkway.  The mint is almost ready for juleps on Kentucky Derby day. Lavender also survived the winter cold this year and is already producing fragrance to calm nerves on a busy day.

Bill & Sheila’s A-Z of herbs

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