This year, learn more about the many uses of herbs

The National Garden Bureau recognizes 2012 as the “Year of the Herbs.” Due to the popularity and endless value of herbs, they deserve to be plant of the year.

They can be found growing or used in gardens, window boxes, salads, bouquets, crafts, containers and medicines. Herbs provide fragrance, flavor, spice and beauty to our lives. They are easy-to-grow plants that display many shapes, textures and colors.

We interact with herbs daily and don’t realize it. For example, the flavor of mint in tooth paste or candy. Or the flavor of dill with pickles, basil with tomato sauce and parsley with buttered carrots or cream sauce and new potatoes.

The National Herb Garden is a popular feature on the grounds of the U.S. National Arboretum in Washington, D.C. It began as a special gift to the people of the U.S. from the Herb Society of America, located in Kirtland. The Society spent 15 years working with the U.S. government and raising matching funds to ensure its completion. The garden was dedicated in May 1980.

In 2005, there was a six-month celebration of the 25th anniversary of its opening. The national garden was planned by landscape architect Tom Wirth of Massachusetts. It has become the largest herb garden in North America and includes annual, perennial and woody herbal plants.

Its 2.5 acres are divided into three main sections, one of which is subdivided into 10 specialty gardens. This large garden gives full accessibility by means of broad paths and gentle inclines.

Endless choices

As a general plant group, herbs offer a wide range of choices. Popular herb selections are chosen for their fragrance, culinary value, decorative value and garden and landscape enhancement. Like many other plants, herbs have much to offer as potted plants.

In addition, careful selection can create specialty gardens. Examples include:

» Dye garden — herbs used to color fabric and everything from hair, clothing, baskets to foods.

» Colonial garden — herbs brought from the Old World by early settlers to flavor food, cure ills and repel pests.

» Native American garden — those valued by Native Americans as food, beverages or for spiritual value

» Medicinal garden — herbs used for healing. About 40 percent of prescription drugs contain herbs and there is a constant search for new plant sources.

» Culinary garden — from specific countries such as Italian, French or Oriental origins.

» Beverage garden — herbs used for teas and other drinks. In addition to coffee and tea, many consumers enjoy teas brewed from a variety of flavorful herbs.

Growing herbs

Herbs grow under the same conditions as flowers and vegetables. They prefer at least four hours of sun daily. The soil should be well-drained and of average fertility. Do not overfeed as that results in loss of flavor from plant tissues.

Perennial herbs should be planted where they won’t be disturbed. Perennial herbs are propagated by cuttings or division. Divide established plants every three or four years in early spring.

Cuttings can be taken in the summer from garden plants. Obtain four to six-inch stem cuttings. Remove lower leaves and place lower portion of stem in moist perlite-peat moss mix and place in shady location. Rooting takes four to six weeks.

Three common culinary herbs are started from seeds. They are parsley, dill and basil. Basil is a fast grower and a popular ingredient of Italian recipes. Dill is used for flavor in pickles and fish recipes. Parsley is a gorgeous plant with dark green curly leaves. It enhances the flavor of many vegetable recipes.

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