sign in sign up
<<
Home , Calendula, Caraway, Chervil, Chives, Flower garden, Parsley

E-561 4/09

Joseph G. Masabni*

Herbs are that are used as flavoring agents. The common used in cooking are referred to as culinary herbs. Mild or savory herbs impart a delicate flavor to foods, and the pungent herbs add . For most herbs, the part of the that is used is the leaves; the or of some herbs can also be used. Because herbs are used in small amounts, only a few plants are usually needed to provide enough fresh and dried herbs for an entire season. is popular throughout Texas (Table 1). New en- thusiasm for “natural” foods has heightened this interest. In addition, most food recipes can be accentuated with the proper use of culinary herbs. Although many herbs are used for medicinal or ornamental purpos- es, this publication deals mainly with culinary herbs used in cooking. Location Herbs may be grown in beds, in rock as borders, or as corner plantings. Some herbs are annuals, meaning that they grow from seeds and complete their life cycle in 1 year; others are perennials that return year after year. Annual herbs may be planted in annual flower gardens or in veg- etable gardens. Plant perennial herbs at the side of the where they will not interfere with next year’s preparation. Many establish a small herb garden near the home. Gen- erally, a 6- to 10-foot square or rectangular area is sufficient. Circular or free-form designs can also be used. Plant the tallest herbs to the back of the plot.

As the garden grows *Assistant Professor and Extension Horticulturist, The Texas A&M System Care for your herb garden as you would a or flower garden. Choose a sunny, well-drained loca- tion. Apply a balanced fertilizer but do not use too much Pest s nitrogen fertilizer. Consult the county Extension office In general, most herbs have few insect or disease for soil preparation, fertilization and other good garden problems. Although most herbs tolerate minor infesta- cultural practices. tions of feeding and chewing insects, do not allow the Water as necessary during dry periods. Gen- insect populations to explode. The feeding/chewing erally, about 1 inch of water should be added per week if insects include aphids, flea beetles, leafhoppers, mites, it is not supplied by natural rainfall. helps conserve thrips, weevils, and wireworms. soil moisture and reduces growth as well. Because Plants outgrow insect feeding or damage if they mints prefer moist soil, they must be watered often. are growing vigorously and are fertilized and watered properly. Harvest the herbs regularly to help keep insect g g pressure at a minimum. Establishin the herb arden Diseases are a more serious problem on herbs because For annual and biennial herbs, plant the seeds the damage is already at a serious stage once it becomes directly in the garden or start them indoors for later visible. To reduce disease pressure, plant the herbs in transplanting to the garden (Table 2). Obtain seeds from suitable areas with proper air circulation and water your local garden center or catalog, or save the seeds drainage. Diseases that affect herbs include damping produced by the herb plants for next year’s . off,, Cercospora, bacterial leaf blight, southern To save your own seeds, harvest the entire seed head blight, powdery mildew, and aster yellows. after it has dried on the plant. Then allow the seeds to The most important factor affecting normal growth dry in a cool, dry, protected location. After the seeds are and development of herbs is . Herbs planted in thoroughly dry, thresh them from the heads and discard pots or in a garden should be maintained weed-free all the trash. season. This is especially true for annual and herbaceous Store the seeds in labeled jars in a dark, cool, dry herbs. Perennial herbs growing as small bushes can tol- location. Some herb seeds, such as , , or erate some weed pressure once they are established. , can be used for flavoring. Perennial herbs (Table 3) can be propagated by divi- sion or by cuttings. Drying Division: Divide the plants every 3 or 4 years in the After harvesting herbs, hang them in loosely tied early spring. Dig up the plants and cut into several sec- bundles in a well-ventilated room. You can also spread tions. , , and can be propagated by the branches on a screen or cheesecloth, or spread the dividing the roots or crowns. herb leaves on flat trays if only the leaves are needed. To Cuttings: Cut 4- to 6-inch sections of the stem, and keep dust off the herbs, use a cloth or similar protective these by placing the cuttings in moist sand in a cover that allows moisture to pass through. shady area. Roots should form on these cuttings in 4 to 8 It is generally best to allow the herbs to dry naturally weeks. Herbs such as sage, , and can in a cool, dark room rather than use artificial heat. Ex- be propagated by cuttings. perts can use artificial heat, but you may lose flavor and Apple mint forms runners or stems that run along the quality by trying this drying method. ground; these can be easily propagated by covering a por- tion of the runner and allowing it to form roots. Storage When the herbs are thoroughly dry, seal them in air- Harvesting tight containers such as jars. Store them in a cool, The leaves of many herbs, such as and chives, dark location. Any sign of moisture accumulating in the can be harvested for fresh . On these plants, jars indicates that the herbs are not thoroughly dry. gradually remove some of the leaves as needed, but do not Pulverize the flower stalks before putting them in remove all the foliage at one time. With proper care, the jars. Store the leaves either pulverized or whole, depend- plants will produce over a long period. For and ing on their intended use. thyme, clip the tops when the plants are in full bloom.

2 ◆ United Plant Savers: www.unitedplantsavers.org ◆ Potted herbs American Products Association: www. ahpa.org Some herbs can be planted in pots and grown indoors ◆ during the winter. Those best adapted to pot culture are American Herbal Pharmacopoeia: www.herbal- , chives, mint, parsley, rosemary, and sweet . ahp.org Either start herbs from seeds indoors or dig up herbs from the garden toward the end of the growing season Seeds/plants and place them in pots. Set them in a sunny south win- Among the many the catalog sources are the follow- dow, and care for them as you would houseplants. ing firms: ◆ Burpee: www.burpee.com ◆ Organica Seed: www.organicaseed.com Information ◆ Harris Seeds: www.harrisseeds.com Several sources of information are available on herbs. ◆ George Park Seed Company: www.parkseed.com Books on herbs are available at local libraries. Organized ◆ groups interested in herbs and their culture and uses Nichols Herb and Rare Seed: www.nicholsgarden nursery.com include: ◆ ◆ Herb Society of America: www.herbsociety.org Garden of Herbs: www.gardenherbs.org ◆ National Herb Day: herbday.org/ ◆ Herb Association of Texas: texasherbs.org/ ◆ American Botanical Council: abc.herbalgram.org

Table 1. Statewide production of herbs and acreage by production regions in Texas. Statewide production Acreage by production region Crop Acres $ Value Total value Lower Winter Plains Far West Eastern per A ($x1000) Valley garden region Texas areas Basil 20 4,200 84 0 10 0 0 10 Cilantro 430 4,200 1,806 400 10 0 0 20 Dill 220 3,000 660 200 0 0 0 20 Mint 220 3,400 748 100 100 0 0 20 Parsley, dried 15 2,800 42 0 10 0 0 5 Rosemary 100 2,800 280 0 10 80 0 10 Other herbs 40 2,800 112 10 10 0 0 20 Totals 1,045 3,571 3,732 710 150 80 0 105 Smith, D.T. and J.L. Anciso. 2005. The of Texas. Department Technical Report SCS-2005-01. Department of Soil and Crop Sciences. 63 p.

3 Table 2. Annual and biennial herbs. Annuals grow from seeds and complete their life cycle in 1 year. They will be killed by frost and must be started from seed each year. Biennials overwinter the first season and produce seed the second season. Herb Height Description Culture Harvest Use (inches) Angelica 24–30 A ; Grow divisions in Harvest roots in Stems: raw or (Angelica be careful: it looks partial shade; space autumn of the first in ; leaves: archangelica) much like poisonous the plants 3 ft apart year and dry them , , tea, water hemlock immediately crafts; roots: pharmaceuticals

Anise 20–24 Serrated leaves, Moderately rich soil; Harvest when seeds Seeds: pastry, candy, (Pimpinella small white ; likes full sun; space turn brown, or use cookies, beverage, anisum) low-spreading 3–4 in. within row the leaves while meat; leaves: soup, plant, slow-growing with rows 12–14 in. green as needed salad or annual apart

Basil 20–24 Leafy, light green Trim often to keep Harvest leaves when Leaves: soup, stew, (Ocimum foliage; flowers the plants bushy; flowering begins; omelet, salad, poultry basilicum) white or lavender; space 12 in. apart; cut plants 4–6 in. and meat dishes, fast-growing annual prefers protected above ground pasta sun, well-drained , and raised beds

Borage 20–24 Coarse, rough, hairy Seed directly in Harvest the young Leaves: salad, tea; (Borago leaves; produces early spring in full leaves and dry, flowers and leaf tips: officinalis) light blue flowers in sun; seeds may or cook fresh like pickles, soup, stew drooping clusters germinate slowly; spinach space 12 in. apart; reseeds itself

4 Table 2. Annual and biennial herbs continued. Herb Height Description Culture Harvest Use (inches) Calendula or 12 Leaves are slightly Start from seed; Harvest flowers; Flower : soup, pot marigold hairy and arranged likes sun or partial remove dead custard, or rice for (Calendula in a spiral; flowers shade and rich, flowers to ensure coloring; cookies; officinalis) range from pastel well-drained soil; continuous yellow to deep space 12–18 in. flowering apart

Caraway 12–24 Carrotlike leaf with Seed directly in Harvest leaves Leaves: salad garnish, ( carvi) small, creamy white spring in full sun; when mature; seeds tea, stew, soup; ‘Biennial’ flowers space 6 in. apart; will form midway seeds: , cake, some cultivars are through second soup, sauce, salad; annuals season roots can be cooked

Chervil 18 Similar to parsley Sow seed in moist, Harvest mature Leaves: salad, ( with light green lacy partially shade; leaves anytime and soup, meat, poultry, cerefolium) leaves; flowers are space 6 in. apart; dry or use directly garnish, tea, butter small white clusters does not transplant for garnishes well

Clary sage 60 Woolly leaves 4–8 A biennial plant, Harvest leaves as Leaves: omelet, (Salvia sclarea) in. long and 2–6 grown from seed; needed; dry with fritter, stew, flavoring in. wide; flowers full sun; space 24 in. ventilation to avoid of beer and wine appear in clusters apart blackening on a long spike

5 Table 2. Annual and biennial herbs continued. Herb Height Description Culture Harvest Use (inches) Coriander/ 36 Large, coarse plant Sow seeds directly; Harvest seeds when Entire plant edible; Cilantro with white flowers full sun or partial they begin to turn leaves: stew and (Coriandrum shade; thin to 10 in. brown sauce; stems: soup ) apart and bean flavoring; seeds: crushed for pastry, sauce, pickle, liquor

Dill (Anethum 24–36 Tall plant with Seed in sun or part Harvest mature Sprigs of seed heads graveolens) feathery green shade; thin to 12 seed heads before or seeds: pickle, leaves; open, in. apart; if seeds seeds drop; may bread, sauce, meat, umbrella-shaped mature and fall, use small leaves as salad, vinegar; leaves: flower heads plants will return well sauce, dip, fish, next year flavoring

Edible 6–8 Related to garden Seed or transplant Harvest whole plant Eaten fresh as salad watercress cress and ; in shade; space 3 in. garnish; common in (Nasturtium tangy, peppery apart; pinch back microphyllum flavor flowers or N. officinale)

Endive/Chicory 12 Cool-season crop Seed in early spring Harvest whole plant Leaves: salad or by (Cichorium sp.) with loose heads; and thin to 15 in. herbalists endive has fringed apart leaves; chicory has curly leaves

Fennel 36 Fine feathery leaves Seed in early spring Harvest leaves when Sprigs: soup; (Foeniculum with broad, bulblike and thin to 12 in. flowering begins; leaves: garnish, fish, vulgare) leaf base apart harvest young spread; seeds: sprigs, leaves, or soup, bread, sausage seeds

6 Table 2. Annual and biennial herbs continued. Herb Height Description Culture Harvest Use (inches) Parsley 5–6 Curled or plain, Seed in early Harvest mature Leaves: garnish, ( dark green leaves spring in full sun; leaves as needed salad, crispum) germinate slowly; stew, soup, sauce, space 6–8 in. apart salad dressing transplants are easier to grow;

Summer savory 18 Small, gray-green Seed after danger Harvest leaves when Leaves: salad, soup, ( leaves with purple of frost in full sun; flowering begins; dressing, poultry and hortensis) and white flowers; space 6–9 in. apart hang in bundles meat dishes, tea, mild peppery taste upside down in an butter, vinegar airy place; store in airtight container

Sweet 12–30 Small, dark green Plant seed in full sun Harvest leaves and Leaves: tea, leaves with white at 4–6 in. spacing flower heads potpourri, garnish (Matricaria flowers; foliage very recutita) aromatic to the touch

7 Table 3. Perennial herbs. These grow from seed the first year, but grow year after year. Some are propagated by other means. A straw or leaf mulch through the winter is recommended to protect from winter damage. Herb Height Description Culture Harvest Use (inches) Anise hyssop 36–60 Tall, upright plants Grow from seed or Harvest ripe seeds Attracts ; (Agastache with angular stems divisions in sun or before seed heads flowersedible; foeniculum) and tooth-edged partial shade; space open; store dried leaves: flavoring leaves; flowers 12–24 in. apart seeds in an airtight for tea, crafts; seeds: usually white or container cookies, cakes, and pink muffins

Bee balm 24–30 Square stems; Grow from seed or Harvest leaves Attracts bees, (Monarda leaves opposite divisions in sun or in spring or just butterflies, and didyma) with reddish veins; part shade; space before flowering in hummingbirds; rhizomes are 12–15 in. apart; may summer for fresh leaves: tea (Oswego invasive and grow be difficult to grow use or for drying tea), jelly, soup, stew, in dense clusters in Texas and fruit ; flowers edible; dried flowers: crafts

Catnip 36–48 Square stems Grow from seed or Harvest mature Dried leaves: (Nepeta cataria) and small, purple divisions in full or leaves and dry tea, recreational flowers partial sun; space substance for cats 12–18 in. apart

Chives ( 12 -type leaves Can be grown Clip leaves as Leaves: omelet, schoenoprasum) with blue round in containers or needed salad, soup, sauce, or flower head outdoors in spring dip, butter; flowers chives (Allium in sun or part edible; garlic chive is tuberosum) shade; divide to a substitute for garlic increase; space 5 in. flavor apart

Feverfew 24–30 Small bush with Grow from seed Harvest leaves and Leaves: tea, crafts, (Tanacetum citrus-scented or division in full flowers and dry parthenium) leaves with flowers sun or part shade; similar to daisy space 12 in. apart

8 Table 3. Perennial herbs continued. Herb Height Description Culture Harvest Use (inches) Horehound 24 Looks like mint Grow from seed, Harvest and dry Leaves: tea, flavoring (Marrubium cuttings, or leaves at early in candy, crafts vulgare) divisions in full sun; flowering space 15 in. apart

Lavender 24–36 Shrubby evergreen, Grow from seed or Harvest leaves at Leaves: vinegar, (Lavandula native to the stem cuttings in full early flowering; jelly, herb pillows, angustifolia) Mediterranean, sun; space 18 in. harvest and dry potpourri, lavender with dark green, apart seed head oil; seed heads: elongated leaves; pillows, potpourri leaves and seeds heads are aromatic

Lemon balm 24 Crinkled, dull green Prefers full sun, can Harvest mature Leaves: soup, meat, (Melissa leaves with white grow in part shade; leaves tea, summer drink officinalis) blossoms; vigorous space 12 in. apart grower

Lemon 24–60 with long Grow from stem Harvest mature Lemon-flavored (Aloysia leaves that smell cuttings in full sun; leaves leaves: drink, salad, triphylla) like lemon at touch; space 24 in. apart jelly, tea flowers are small and white or purple

Lovage 24–36 Resembles May start indoors Harvest leaves early Seeds: bread, butter, (Levisticum and grows 3–9 ft and move to sun or during the first flush cake; tea; leaves: officinale) part shade; space of growth soup, stew, cheese, 12–15 in. apart cookie, chicken dish; roots edible

9 Table 3. Perennial herbs continued. Herb Height Description Culture Harvest Use (inches) 24 Choose English Plant in rich soil on Harvest mature Leaves: soup, meat (Origanum strains; produces protected site and leaves (roasts), stew, salad vulgare) pink flowers move to full sun; space 8–10 in. apart

Peppermint 18–36 Vigorous bush-type Cuttings and divi- Harvest young or Leaves: soup, sauce, ( x plant with purple sions recommended; mature leaves tea, jelly; sprigs: tea, piperita) or flowers prefers rich, moist sauce, summer drink soil; full sun or part (Mentha spicata) shade; space 8–10 in. apart

Pineapple sage 24–36 Shrub with many Grow stem cuttings Harvest mature Leaves: tea, (Salvia elegans) erect leafy stems in full sun; space 24 leaves potpourri, cream and flowers in in. apart cheese, jam, jelly autumn; very cold sensitive

Rosemary 36–60 Dark green foliage Start cuttings in Harvest mature Leaves and sprigs: (Rosmarinus with small blue early spring in leaves meat, sauce, soup: officinalis) flowers full sun; seeds dried leaves: germinate slowly; to hang in closets with space 24 in. apart garments

Sage (Salvia 18–36 Shrublike plant with Plant cuttings Harvest leaves Leaves: meat, officinalis) gray-green leaves in well-drained when flowering poultry, tea, fish, and purple flowers location; full sun; begins dressing, seeds germinate slowly; space 30 in. apart

Salad burnet 12 Stems grow 20–80 Grow from seed or Harvest the Cucumber-flavored (Sanguisorba in. tall with a cluster divisions; full sun; youngest leaves leaves: salad, vinegar, minor) of basal leaves; prefers well-drained butter, cottage flowers are white soil; space 18–24 in. cheese, cream cheese, to red apart and as garnish

Scented 12–24 Erect stems with Grow from stem Harvest and dry Tea, potpourri, jelly, geranium 5-petaled flowers; cuttings in full sun; leaves as needed vinegar, (Pelargonium leaves on long space 12–24 in. sp.) stalks with light and apart dark patterns

10 Table 3. Perennial herbs continued. Herb Height Description Culture Harvest Use (inches) Southernwood 48 Shrub with gray- Grow from stem Harvest and dry Leaves: tea, , ( green, small, cuttings or divisions leaves as needed potpourri abrotanum) narrow, and in full sun in well feathery leaves; drained soil; space yellow flowers 18 in. apart

Sweet marjoram 8–12 Fine-textured plant Start seedlings Harvest leaves Leaves: salad, soup, (Origanum with white flowers in shade; mature when flowering dressing, majorana) plants will grow in begins sauce full sun; space 8–10 in. apart

Tarragon 24 Select French Prefers well-drained Harvest leaves Leaves: salad, sauce, (Artemisia tarragon; fine, dark soils; full sun; grow when flowering egg, vegetable, salad dracunculus) green leaves from divisions or begins vinegar root cuttings; space 12 in. apart

Thyme (Thymus 8–12 Narrow, dark green Start seeds indoors; Harvest leaves Leaves: soup, salad, vulgaris) leaves prefers full sun and and flower clusters dressing, omelet, well-drained soils; before first flowers gravy, bread, space 10–12 in. open apart

Acknowledgment This publication was revised from an earlier version written by Thomas Longbreak, Professor Emeritus and Extension Horticulturist.

Produced by AgriLife Communications, The Texas A&M System Extension publications can be found on the Web at: http://AgriLifebookstore.org

Visit the Texas AgriLife Extension Service at http://AgriLifeextension.tamu.edu

Educational programs of the Texas AgriLife Extension Service are open to all people without regard to socioeconomic level, race, color, sex, disability, religion, age, or national origin. Issued in furtherance of Cooperative Extension Work in and Home Economics, Acts of Congress of May 8, 1914, as amended, and June 30, 1914, in cooperation with the Department of Agriculture. Edward G. Smith, Director, Texas AgriLife Extension Service, The Texas A&M System.

11