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I have had good luck growing culinary herbs in pots on my sunny deck. I have also grown them in the garden in well-drained soil. I enjoy being able to experiment with fresh herbs in my cooking. Plus, you can buy herb plants for about the same price as you buy one bunch at the store.
Below are some brief tips on growing and using herbs. If you want more information, check out From Garden to Table: Harvesting Herbs for Healthy Eating by North Dakota State University
|
Common Name |
Growing Suggestions & Tips | Ideas for Using in Cooking |
| Basil | Likes sunny but sheltered spots. Space 8-12” apart. Grows well in containers. Good border plant. Dark green leaves have sweet flavor with mild pungency. | Tomatoes; in fresh pesto; pasta sauce, peas, zucchini |
| Mint (including spearmint and peppermint) | Has tendency to spread invasively in outdoor gardens. Purple flowers. Refreshing odor & flavor. Often used as a garnish. Roots easily from stem cuttings. | Used with carrots, fruit salads, parsley, peas, desserts, spring rolls. salads, sauces |
| Oregano | Grows well in containers. Can also propagate from cuttings or division of the mature plant. | tomato dishes, beef, spaghetti, clams, soups (bean, minestrone, and tomato), beans, eggplant, and mushrooms |
| Parsley | Grows well in a container. Keep trimmed so plant does not develop flowers. | salads, vegetables, pastas |
| Rosemary | Grows well in a container. | chicken, fish, lamb, pork, roasted potatoes, soups, stews, tomatoes |
Herbs should be purchased or picked close to the time you plan to use them. If you grow herbs in your own garden, the best time to harvest herbs is in the morning after the dew is off but the sprigs are fresh. This helps ensure the best flavor and storage quality.
Fresh herbs can be stored in an open or perforated plastic bag in your refrigerator crisper drawer for a few days. If you have more herbs than you can eat, put them in bouquets either alone or as part of a flower bouquet. Fresh herbs can also be dried and frozen.
