Herbs Joseph A. Carroll Building 401 W. Hickory Street, Suite 112 Denton, TX 76201-9026 http://dcmga.com Phone: 940-349-2883 or Help Desk 940-349-2892 All about herbs

©Denton County Master Gardener Association 1 About DCMGA

Thyme Mission: educate and engage county residents in the implementation of research-based horticultural and environmental practices that create sustainable gardens, landscapes, and communities.

▪ Begun in 1989 and volunteering under the training and guidance of Texas A&M University AgriLife and the Denton County Extension Office. ▪ Each member receives 150 hours of training and supervised 2021 project practicum experience during their intern year. ▪ 275+ members volunteering more than 20,000 hours each year in our community. ▪ 40+ projects serving children, adults and community beautification across Denton County. Herbs for making focaccia 2 What is an Herb?

▪ Plant leaves used for flavoring food, as a medicine, or to add fragrance. True herbs (botanically speaking) do not have woody stems. Herbs originate from temperate climates like those of North Texas. • Gardeners often have a broader definition that includes plants with woody stems such as rosemary or plant flowers (lavender). • Although the term, “spice” is sometimes used interchangeably with “herb”, technically spices are harvested from portions of the plant other than leaves. Spices are native to tropical climates and can be woody or herbaceous plants. • Spices often have a stronger flavored than herbs and are typically used in smaller amounts.* • Herbs are used fresh and spices are dried before use. Bay Laurel • If you find the botanical definition a bit confining, the Herb Society of America defines an herb as, “a plant for use and delight”.

“Herbs vs. Spices”, Iowa State University Extension and Outreach Services 3 Herbs that grow well in North Texas

Basil Bay Laurel Chives

Cilantro Dill Fennel

Garlic Lavender Lemon balm Sweet basil

Lemon grass Lemon verbena Marjoram

Mexican mint Mexican oregano Mint marigold Oregano Parsley Rosemary

Sage Thyme

Perennial (not Cool season Warm weather Perennial winter hardy, Mexican oregano annual annual comes back) ©Denton County Master Gardener Association 4 Lessons learned about growing herbs

▪ Rosemary is a shrub ▪ Do not plant fennel and dill near one another; cross pollination can occur ▪ Mint is a bully and should be grown in a container or secluded area ▪ Lemon balm self-seeds and spreads (even into the grass) ▪ Lavender REALLY hates wet feet Rosemary ▪ Onion chives behave much better than garlic chives

Denton County Master Gardener Association 5 Lessons learned about growing herbs

▪ You can successfully harvest cilantro seeds (coriander); grind into powder to flavor foods or save to plant in the fall or next spring ▪ Place lemon balm in partial shade to keep leaves from burning ▪ Lemon grass leaves can cut your hands, be careful Mexican mint marigold ▪ One oregano or marjoram plant is enough ▪ Most herbs grow best when planted from transplants ▪ Basil is most productive if harvested frequently. Remove flowering stems to continue leaf growth ▪ Bay laurel needs some protection when temperatures dip below 25°F

Lemon balm Denton County Master Gardener Association 6 Herbs can be attractive landscape plants

Italian Italian parsley parsley Onion chives

Purple sage

Variegated sage

Denton County Master Gardener Association 7 Denton County Master Gardener Association 8 Where to plant

Full sun Part sun Either ➢Basil ➢Lemon balm ➢ Bay laurel ➢Dill ➢Lemon thyme ➢ Parsley ➢Mexican oregano ➢Tarragon ➢ Oregano ➢Mexican mint marigold ➢Flavored mints ➢ Fennel ➢Onion chives ➢ Garlic chives ➢Epazote ➢ Mint ➢Lavender ➢Lemon grass ➢ Sage ➢Lemon verbena ➢ Thyme ➢Rosemary ➢ Marjoram ➢Cilantro

Lemon balm Denton County Master Gardener Association 9 Bed preparation ▪ Soil test to determine needed nutrients: https://soiltesting.tamu.edu/ ▪ Good drainage is the most important soil characteristic. With heavy clay soils, adding lots of organic material improves drainage and adds nutrients. You may add as much as 50% organic material by volume. ▪ Adding expanded shale helps break up clay soil. ▪ Herbs are not too picky about soil acidity, which means they tolerate our often alkaline (or high pH) soils in North Texas although they prefer a pH between 6 and 7. ▪ Herb plants need the correct amount of sun Good soil can be “dug” with your hand light with most preferring 6 to 8 hours per day. ▪ Lightly dampen soil the night before planting.

Denton County Master Gardener Association 10 When and how to plant ▪ Direct seed members of the Umbelliferae family such as dill, cilantro, chervil and fennel in late winter. Cover seeds lightly with soil and pat down. Water with a fine mist keeping slightly moist until leaves appear. ▪ Slower growing herbs are better added as transplants. Usually you need only a couple of each herb type for culinary purposes. ▪ A healthy transplant will be a sturdy-looking plant with a well- Oregano developed root system that fills the container (but should not be root bound meaning roots are circling the bottom of the container). ▪ Place cool-weather transplants in the soil about mid-February and warm-weather transplants after frost danger has passed (early April). Perennial herbs may also be planted in the fall and Thyme then protected with mulch. ▪ Space plants far enough apart to allow good air circulation— keeping in mind the mature size of the plant. ▪ Insert herb plant at container depth and slightly larger than width. Pat soil gently to ensure contact with roots. Denton County Master Gardener Association 11 Taking care of herb plants

▪ A slow-release fertilizer can be used for new plants. Once established, herbs require minimal supplements—perhaps a liquid fertilizer twice per season. Decomposing mulch adds soil nutrients. ▪ Water plants when soil is dry down 1 to 2 inches. Most herbs do not like wet feet, so supplemental water is usually needed only in the hot summer or during very dry periods. Curley leaf parsley ▪ Remove weeds that steal nutrients and water from herb plants. 3 to 4 inch layer of mulch will reduce competing weeds and help retain moisture. ▪ Harvesting or pruning, including removing dead flowers, promotes leaf growth. Prune just above a lead node or branch where you want to force new growth. ▪ For herbs that die back in winter and re-emerge in spring, remove dead branches in late winter before new growth appears. Flat leaf or Italian parsley Denton County Master Gardener Association 12 Growing Herbs in Containers

▪ Many types of containers can be used to grow herbs as long as: ▪ There is a drain hole to keep roots from setting in water ▪ The depth and width is sufficient for plant roots to spread ▪ Choose a good potting mix or supplement soil with 50% composted organic matter. Add perlite or vermiculite to reduce compression and add air space for roots. ▪ Group plants by their need for sunlight and water. ▪ Plan on adding supplemental water frequently during hot weather as containers dry out more quickly than soil. ▪ When growing herbs in containers: Add fertilizer when planting if the potting mix does not have fertilizer. For annual herbs, fertilize monthly during the growing season; perennials should be fertilized at the beginning of the growing season.

Denton County Master Gardener Association 13 Good choices for container grown herbs ▪ Bush-type basil ▪ Chives ▪ Lemon balm ▪ Lemon verbena ▪ Mints (spearmint, peppermint, flavored mints) ▪ Oregano ▪ Parsley ▪ Rosemary ▪ Sage ▪ Sweet marjoram

Denton County Master Gardener Association 14 Denton County Master Gardener Association 15 Basil (Ocimum basilicum), Warm Season Annual ▪ Available types including Genovese, sweet, cinnamon, lime, spicy globe, lemon, Thai and many more. ▪ Plant after danger of frost has passed. Sweet basil ▪ Start from seed or transplants. ▪ Place in full sun in well-drained soil, add mulch to moderate soil temperature and moisture. ▪ Prune or harvest frequently. Red Osmin Basil ▪ Remove flowers to maintain Cinnamon basil tasty leaves. Or leave flowers to attract bees and other pollinators. 16 Bay Laurel (Laurus nobilis), Perennial ▪ Plant may be grown as small tree or large shrub. ▪ Aromatic evergreen with shiny, dark green oval-shaped leaves. ▪ Cold sensitive—protect entire plant by wrapping with an insulating material if temperature below 25°F. ▪ Can be grown in large pot. ▪ Leaves are used in stews, soups, and broth to enhance flavor of dish. ▪ Remove leaf before serving. ▪ Historically L. nobilis symbolized victory, Bay laurel achievement, and status.

17 Chives (Onion and Garlic) Allium schoenoprasum (onion); Allium tuberosum (garlic), Perennial

▪ Onion chives are a more desirable plant than garlic chives. ▪ Garlic chives are invasive, spread prolifically from seeds and are hard to eliminate in garden or landscape. ▪ Plant in full sun. Requires little Chives supplemental water or fertilizer. Chinese and garlic ▪ Harvest by cutting a handful of chives chives have white close to the ground flowers, onion chives have lavender-colored ▪ Chopped chives can be used to flavor flowers. butter, salad dressing, omelets and baked potatoes. 18 Cilantro (Coriandrum sativum), Cool Season Annual

▪ Start from seed or purchase plant at garden center. Plant in early spring or early fall. ▪ Also called Chinese parsley. Seeds from the cilantro plant are the spice, coriander. Prefers cool weather. Produces small, white flowers prior to going to seed, which may reproduce. ▪ Morning sun/afternoon shade. May be grown in “A genetic variant near containers. Frost tolerant. olfactory receptor genes ▪ Leaves and stems are used in Mexican cooking influences cilantro preference.” Causing some for salsas, salad dressings, guacamole, people to experience an casseroles and soups. unpleasant soapy taste. ▪ Also used in Asian and Indian recipes. (BioMed Central, 2012)

19 Dill (Anethum graveolens), Cool season annual

▪ Plant in full sun with protection from strong winds. ▪ Sow seeds or place transplants in early spring or fall. Dill tolerates a frost, but not a hard freeze. ▪ Tolerant of most soil types, but prefers slightly acidic, well-draining soil. ▪ Sow seeds every 2 to 3 weeks for a continuous harvest until temperatures become too hot or too cold. Dill produces small yellow flowers that ▪ May self-seed. become seeds which may be harvested ▪ Dill attracts swallowtail caterpillars. for use in pickling, salad dressings and bread making.

20 Fennel (Foeniculum Vulgare), Short-lived perennial ▪ Available in green or bronze. ▪ Native to the Mediterranean region. ▪ Grows about five feet tall with dark green, feathery leaves, which appear similar to dill. The tall stalk looks like celery and is often consumed as a vegetable, while the leaves and seeds are used to flavor foods. Dill ▪ Fennel is related to caraway. Photo: bbrown ▪ Available as direct seed or transplants. ▪ Full sun with afternoon shade. ▪ Not picky about soil, but requires good drainage. ▪ Florence fennel (sometimes known by its Italian name finnochio) produces an edible bulb. 21 Lavender (Lavandula angustifolia), Perennial

▪ Attractive very fragrant plant. Popular with bees. ▪ Member of the mint family. ▪ Blooms in the spring in North Texas. ▪ Full sun or a couple of hours of afternoon shade. ▪ Common varieties include French, Spanish and English. ▪ Dried flowers can be used in various recipes including ice cream, lemonade, iced tea and Do not overwater— cookies. Also used in sachets. hates wet feet. ▪ Is included among herbs in Herbs de Provence. ▪ Drought tolerant.

22 Lemon Balm (Melissa officinalis), Tender Perennial

▪ Easy to grow lemon scented member of the mint family. ▪ Prefers partial shade and regular watering. ▪ Prune to about 3-4 inches if plant becomes leggy in summer. ▪ Used in teas, beers, and wine and with fish, mushrooms, and soft cheeses. Fresh leaves are used in salads, marinades for vegetables, chicken salad, pesto and poultry stuffing. Lemon balm ▪ Grows well in containers, which you may prefer because it spreads aggressively. ▪ May die back in winter and then return from roots in spring. 23 Lemon grass (Cymbopogon citratus), Tender perennial

▪ Tropical herb packed with strong citrus flavor with a hint of ginger. ▪ Full sun planted in well-drained soil with high organic content. Water regularly. ▪ Grass-like clump 3 to 5 feet tall. ▪ Can be grown in a large pot. ▪ If left in the ground in winter, protect with a deep layer of mulch.

Soups and stir fry. Use tender or soft leaves. Remove before serving. 24 Lemon Verbena Aloysia triphylla (previously Lippia citratus) Tender perennial

▪ Can be planted from transplants, seeds or cuttings. Transplants are the most reliable. Lemon verbena typically drops its leaves when temperatures dip below 40 degrees F, entering dormancy. It’s possible to overwinter lemon verbena outdoors in zone 8 and warmer. ▪ Plant in loose well-drained soil. Grows well in containers or in the ground. Protect in winter with mulch or frost Photo: bbrown covering or move indoors.

▪ Plant in full morning sun with afternoon shade or in Lemon verbena can be used partial sun. Blooms in late summer. Can become leggy if in place of lemon zest to add planted in too much shade. flavor to roasting meats, fish, ▪ Heavy feeder. Fertilize monthly during the growing salad dressing, tea, jellies and baked goods. season and harden off by withholding water prior to winter dormancy. 25 Marjoram (Origanum x marjoricum), Tender perennial; related to oregano

▪ Plant in spring in rich soil that receives afternoon shade. ▪ Sometimes used as a border plant or in English knot garden, under ideal conditions it can get up to 2 feet tall and wide. ▪ Protect with mulch in winter. Propagate by division. ▪ Can be grown in containers. Harvest by cutting a stem close to the ground. Can be dried, but does not retain flavor well. ▪ Used in many Italian dishes with a flavor slightly milder and sweeter than oregano. Provides a wonderful complement to stews, fish dishes and roasted meats. 26 Mexican Oregano (Poliomintha maderensi), Perennial ▪ Also called oregano cimarrón, Mexican sage, hierba dulce, and redbrush lippia. ▪ Not a true oregano – but has a similar, though distinct, flavor. ▪ Usually a perennial in North Texas. ▪ Prefers afternoon shade but can survive in full sun. ▪ Has tubular white, pink or lavender flowers. Mexican oregano in bloom Blooms from May through November. Photo: bbrown ▪ Drought tolerant. ▪ Leaves are used in chili, soups and as a seasoning for tomato-based enchilada or taco sauces. 27 Mexican Mint Marigold (Tagetes lucida), Perennial ▪ Also known as Texas Tarragon. ▪ Has similar fragrance and flavor to French tarragon—a plant that is very challenging to grow successfully in North Texas. ▪ Easy to grow. Plant after the last frost in full sun or in a location with afternoon shade. Prefers well-drained soil. Somewhat drought

tolerant, but performs better if watered Mexican mint marigold weekly. Photo: bbrown ▪ Well behaved with limited spreading. ▪ Dies back in winter and dead branches MexicanYellow Mint Marigold marigold-like blooms should be removed at ground level. in the fall ▪ Leaves can be used to flavor many dishes including sauces, dressings and chicken

salad. 28 Mint (menta var.) Perennial

▪ Very easy to grow. Many varieties of mint are available including peppermint, spearmint, apple, cinnamon, lemon, lime, chocolate and orange. ▪ Upright growth habit reaching 2 to 3 feet. Chocolate Mint ▪ Full sun to partial shade. ▪ Leaves die off in freezing weather and plant comes back from roots in early spring. ▪ Garden BULLY! Place where plant can be contained as it has a voracious spreading habit. ▪ Leaves can be used to flavor drinks, sauces and desserts. Mint Photo: bbrown ▪ Likes supplemental water more than most herbs.

29 Oregano (Origanum vulgare), Perennial ▪ Easy to grow, likes afternoon shade. Can become leggy in summer. ▪ Drought tolerant but wants some supplemental water during hot, dry summer. ▪ Spreads horizontally and may be used as a ground cover. Greek Oregano ▪ Several varieties of oregano are available in garden centers. ▪ Leaves can be used to flavor sauces, rubs, vegetable dishes, casseroles, herbed butter and salad dressings. ▪ With a stronger flavor than its relative marjoram, it is Oregano can often be found in Italian, tomato-based dishes. (Italian – strong spicy; Greek – a bit peppery; Mexican – earthy) 30 Parsley (Petroselinum crispum), Cool Season Annual

▪ Slow to germinate from seed, but grows well from transplants. ▪ Curley and flat leaf (Italian) varieties. ▪ Plant in cool weather into fertile, well-drained soil Curley-leaf Parsley with morning sun and afternoon shade. Harvest as needed by cutting stalks close to the ground. ▪ Parsley has a delicate favor that combines well with other herbs such as basil, chives, dill, garlic, marjoram, mint, oregano and thyme. Flat-leaf (Italian) Parsley

In Middle Eastern dishes, parsley is used fresh, while in European-style dishes, including soups and sauces, parsley may be added during cooking and then refreshed at the end. Curly parsley is often used as a garnish. 31 Rosemary (Rosemary officinalis), Perennial ▪ Evergreen shrub. Upright and prostrate or trailing varieties are available. Upright variety is used more often for cooking. Shrubs can become 5 feet tall and 5 to 6 feet wide. ▪ Rosemary tolerates some shade. The upright type is more freeze tolerant than the spreading Rosemary variety. Do not overwater. Harvest any time after plant is established. ▪ Small purple or light blue flowers in winter. Chop leaves finely as they are a bit ▪ Tolerates freezing temperatures, heat, and tough. Or, use whole stem and drought. May repels some insects. remove after cooking. Stems can be ▪ Leaves are delicious in sauces, rubs, butters used as skewers for grilling meat and and vegetable dishes. vegetables.

32 Sage (Salvia officinalis), Perennial

▪ Hardy perennial; sun to partial shade. Many varieties available including purple, variegated, golden and tricolor. ▪ Starting sage from transplants or cuttings is easier than starting it from seed. Common or culinary sage ▪ Plant sage in spring or fall. Soil must be well-drained and allowed to dry out between watering. Common Sage ▪ Plants should be pruned severely in late winter or early spring. Harvest leaves any time after the plant is well established.

▪ Adds pungent flavor to beans, stuffing, sausage, poultry Variegated and roasts. Because of its strong taste, use a light hand Sage when adding sage.

33 Thyme (Thymus var.), Perennial

▪ Plant in spring. Can be used as ground cover or grown in a container. Many varieties available including lemon, variegated, French, German and English thyme. ▪ Sun to partial shade. ▪ Small white flowers in spring. Trim lightly after Thyme flowering. Photo: bbrown ▪ Aromatic, strong flavor. Use a light hand when adding Thyme pairs well with to recipes. lamb, poultry and tomato- ▪ Remove leaves from woody stem before adding to based dishes in soups, stews, stocks and sauces. soups or sauces. Alternatively, use entire stem for Add thyme near the end of cooking and remove before serving. cooking to maintain flavor.

34 Denton County Master Gardener Association 35 Harvesting Herbs ▪ Begin harvesting an herb when the plant has at least a few inches of foliage. ➢Annuals: Up to 75% of the growth can be harvested at one time. ➢Perennials harvest only about 1/3 of leaf growth*. ▪ Herbs are most flavorful when picked in the Common culinary sage morning just after the dew has dried from the Sage--variegated leaves. ▪ Herbs, such as basil, grown for their foliage should be harvested before they flower because flowering can cause the leaves to develop an off- flavor. ▪ Stop harvesting perennial herbs about one month before the first frost date. Curly-leaf parsley Denton County Master Gardener Association 36 Using Fresh or Dried Herbs in Recipes ▪ Fresh herbs are generally preferred for cooking, butters and salad dressings. Not all herbs can take ▪ Culinary herbs, such as rosemary, thyme and the heat oregano are available from the garden almost all • Add hearty herbs at the year in North Texas. beginning of cooking to optimize flavor ▪ If recipe calls for dried herbs, add 3 times the (Rosemary, thyme, bay, specified amount when using fresh herbs. oregano, sage, marjoram) However, there are exceptions to the general rule. So, the best guide is your own taste. Start with a • Add delicate herbs in the small amount of dried herb and gradually increase. final minute of cooking or as a garnish (basil, ▪ Store dried herbs in an airtight container in a cool, parsley, cilantro, dill, dark space to retain flavor and fragrance. mint, chives, tarragon) ▪ Dried herbs maintain some flavor for about 1 year.*

“Harvesting and Preserving Herbs for the Home Gardener”, Department of Horticultural Science, North Carolina Cooperative Extension Service, North Carolina State University Denton County Master Gardener Association 37 Preparing Herbs for Cooking

▪ Fresh herbs keep their flavor for about 1 week to 10 days when stored in the refrigerator. Wrap stems in damp paper towel. ▪ Many herbs such as cilantro, basil and parsley store best when their stems are placed in a glass of 1 to 2 inches of water in the refrigerator. ▪ Remove leaves from stems before using. Wash and pat dry. For herbs on woody stems, grab the top of the stem with one hand and with the other hand move down the stem opposite the direction of growth to remove leaves. ▪ Leaves from soft stem herbs, like basil and cilantro, can be removed with scissors or by pulling against the stem in the Sweet Basil direction of growth.

Note: Herbs may be sanitized in a mild bleach solution using 1 teaspoon household bleach per 6 cups of water. After dipping, rinse thoroughly under cold water and pat dry. (Colorado State University Extension Service).

Denton County Master Gardener Association 38 Herb cooking tips ▪ Whole leaf herbs maintain flavor longer than ground herbs. Crumble the herb just before adding to cooking. ▪ Dried herbs require about 15 minutes to rehydrate. Photo: Pixabay ▪ It is better to use a spoon to add herbs to cooking ingredients rather than shaking from the jar, which allows steam to affect the remaining herbs in the container. ▪ Only wash herbs just before cooking. ▪ The finer you chop your herbs, the more oils released and the more fragrant the herb will become. Photo: Flickr Khairil Zhafri

Denton County Master Gardener Association 39 Herb fun facts ▪ Do you know the real difference between herbs and spices? herbs are plant leaves (fresh or dry) while spices are other parts of the plant including roots, stems, flowers, seeds and berries. This means that plants with edible leaves and seeds (like dill and cilantro) are both herbs and spices. ▪ Speaking of cilantro, some people hate it finding that it tastes like soap. Why? “A genetic variant near olfactory receptor genes influences cilantro preference. Causing some people to experience an unpleasant soapy taste.” (BioMed Central, 2012) ▪ The swallowtail caterpillar enjoys fennel, dill and parsley. Many gardeners grow extras of these plants just for them. ▪ Before indoor plumbing and daily showers, people often wore corsages of lavender to cover up body odor. ▪ In Middle Eastern dishes, parsley is used fresh, while in European-style dishes, including soups and sauces, parsley may be added during cooking and then refreshed at the end. Curly parsley is often used as a garnish. ▪ Rosemary stems can be cleaned and used as skewers for grilling meat and vegetables. ▪ Thyme is highly antiseptic and historically applied to wounds as a decoction or tincture in alcohol. ▪ The website Webmd lists lemon balm as useful in treating digestive problems, pain, menstrual cramps, insomnia and headaches. Denton County Master Gardener Association 40 Resources and References

▪ Growing Herbs in Texas: https://aggie-horticulture.tamu.edu/organic/files/2011/03/E- 561_growing_herbs_texas.pdf ▪ Herbs for Texas Landscapes: https://agrilifeextension.tamu.edu/browse/featured-solutions/gardening- landscaping/herbs-texas-landscapes/ ▪ Growing Herbs: Alabama Extension Service https://store.aces.edu/ItemDetail.aspx?ProductID=13581 ▪ DCMGA Herb page: https://dcmga.com/north-texas-gardening/herbs-in-north-texas/ ▪ Herb Society of America, “Learn about herbs”: http://www.herbsociety.org/hsa-learn/hsa-learn-landing.html ▪ National Center for Complementary and Integrative Health: https://nccih.nih.gov/research. Search by herb or by disease. ▪ Mayo Clinic Herbs and Supplements: http://www.mayoclinic.org/drugs-supplements ▪ “Herbs in Southern Gardens” University of Georgia Extension: http://extension.uga.edu/publications/detail.html?number=B1170&title=Herbs%20in%20Southern%20Gard ens

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