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Culinary Herbs '6"1 Extension Bulletin 284 Reprinted March 1958 ~olin erbs Contents Page Introduction ......................................................................................................................................... ~...... 3 What is an herb? ..................................................................................................... .. 3 Culinary value .................................... 3 Culture in general 3 Herbs that should be in every garden ................................................................. .. 5 Sweet basil ..................................................................................................................................... 5 Borage ................................................................................................................................................ 5 The chive.......................................................................................................................................... 5 Garden cress ......................................................................................................................... 6 Dill ................................................................................................................................................... 6 Fennel.................................................................................................................................................. 7 Horseradish ........................................................................................................................ .. 8 Mints ..................................................................................................................................... 8 Parsley 9 Sage ............................................................................................ 9 Summer savory ....................................................................................................................... 9 Winter savory ............................................................................................................... 9 The thymes 9 Harvesting, curing, storing .................................. .. 10 Culinary uses ......................................................................... 11 A few useful recipes . 12 The recipes included in this bulletin were furnished by the Extension Nutritionists. This Bulletin was originally issued as Circular 54 of the Agricultural Extension Semice and 1'eoised in August 1938. W-ith discontinuance of the Circular series, it has been ·re-issued as Extension 73ulletin 284. Culinary Herbs A. E. Hutchins and 0. C. Turnquist ULINARY HERBS, which had an important place in the gardens C of our ancestors, are now receiving increased attention and popu­ larity. Many inquiries are received in regard to their habits, uses, and culture, and it is the purpose of this bulletin to answer briefly some of the questions most frequently asked. Those who cannot find time to plant and care for a real herb garden can at least become familiar with and enjoy some of the more pleasing and attractive herbs by planting a few in the flower and vegetable garden. What Is An Herb? insipid dishes most appealing; can give a delightful cooling and stimu­ From the standpoint of the practical lating flavor to drinks; can give a new gardener, herbs may be defined as and distinctive flavor to warmed-over those plants which, because of their dishes, and, in many other ways, can aromatic and healing properties, are aid the housewife in banishing monot­ useful for medicinal, perfuming, or ony from her menus. flavoring purposes and which, in some Owing to their pungent distinctive cases, may have a definite ornamental flavors, herbs are used only in small value as well. quantities to lend flavor or aroma to Thus herbs may be classified, ac­ the culinary product. Therefore, only cording to their uses, as medicinal, a few plants are needed. culinary, aromatic, and ornamental. Some herbs may have two or more of these uses. This bulletin deals pri­ Culture in General marily with the culinary or cooking herbs. Fortunately for the gardener, most herbs are easy to grow. Though they Culinary Value are able to take care of themselves It is to be regretted that herbs do and survive under adverse conditions, not play a more important part in almost like weeds, they will be most American cookery, because their use attractive and give the best results if opens the way to the preparation of properly planted and cared for. an infinite number of distinctive and Herbs do best in a sunny location. appetizing dishes. Herhs can make Partial shade may produce a more lux- 3 uriant growth, but lots of sunshine is pots or flats when the plants are small, needed to make most herbs rich in the and set in the garden as soon as out­ volatile oils responsible for the odors door growing conditions are favorable. and flavors. For this reason, a west, This also provides a longer growing south, or southwest slope is preferable. season. Sow shallow in the flats and Any good garden soil will prove sat­ cover lightly with finely pulverized isfactory for most herbs, although soil or sand. When herbs are seeded rnany of them seem to prefer a rather directly in the field, radishes are often meager, poor soil. If the soil is too sown along with them to mark the rich, their growth is often rank and row until the herbs come up. the oils poor in quality. Only a few .tviost perennial herbs can be propa­ herbs, particularly those frequently gated by cuttings of the roots or tops. cut, such as parsley, chives, and basil, Top cuttings, a few inches long, usual­ require applications of manure or ly root readily if placed in moist, other plant foods. ·water-loving herbs, shaded, light soil. As soon as they such as the mints, cress, lovage, penny­ start growing, they may be transplant­ royal, and angelica, should have a fair­ eel to the garden. Plants may be taken ly moist location. Most other herbs do up in the fall, kept in the house or best on a rather dry, well-drained soil. greenhouse during the winter, and The soil should be well prepared cuttings made early enough in the before planting. Loosening the soil to spring so that they will be well rooted a depth of from 18 inches to 2 feet and ready for setting in the garden as aids in deep penetration of the roots. soon as the conditions are favorable. However, if the herbs are planted in To be most successful, hardy perennial the vegetable garden, fair results can herbs should be lifted and transplant­ be obtained by the usual plowing. All ed every three or four years. If this clods should be well broken up. The cannot be done, a top dressing of rich surface should be very finely pulver­ soil each fall will help keep them ized, especially if seeds are used in­ healthy and vigorous. stead of transplants. Such herbs as sage, thyme, and Herbs require little attention after savory are often propagated by means they have once become established. of layers. Selected branches, still con­ Cultivate only often enough to kill the nected with the plant, are laid on the weeds and provide a fine dust mulch. ground, pegged clown, and the joints Except for the moisture"loving herbs covered with an inch of dirt. Under mentioned above, watering is neces­ favorable growing conditions, roots sary only in periods of fairly severe will be formed in three or four weeks. drouth. In general, herbs are remark­ Then the layered branches may be ably free from insects and diseases. severed from the plant and planted Only a few need fertilizing. whole or cut into as many pieces as Tarragon, chives, pennyroyal, and there are rooted joints. the mints are always propagated by Mints may be divided by thrusting cuttings or divisions. Practically all the a sharp spade through the clump and other herbs may be propagated from transplanting the divided parts. Other seed. It is usually well to sow early in perennial herbs may be divided in the flats or shallow boxes, transplant into same manner, but the plants receive 4 a scv rc chccl and are apt to h ' un ­ symmetri cal. C hi ves are d ivid d by pu lli ng the p lants apart hom the clump and planting them individua ll y. In garli c, the clov s into which the bu lbs arc divided arc planted. J n this r gion, it is usua ll y n cessary to give the p rcnnial and biennial h rbs a winter covering of som ma­ teri al such as straw, m arsh hay, or leaves. Herbs That Should Be in Every Garden Following are separate discussions of a few of th mos t popu lar herbs which should have a place in every garden. As already suggested, many of the herbs have ornam ntal us s in J borders, flower gardens, and as house Fig. l. Sweet Basil plants, but these uses cannot b full y discussed here. light, dry soi l in a sunny location. SWEET BASIL Bo rage often reseeds itself. Sweet basil, a much-branch d an­ Borage has clusters of very pretty nual, is ex tremely hardy. Bush basil is li ght I lu e fiowers ' hich are candied , a dwarf form. Start early from s eel made into Borage ten, and used for and transplant 12 inches apart in rows Aavorin O' drinks. Th yo un g leave and 18 inches apart. A li ght, medium­ leafy tips are us d in mi xed salad , fertile, dry soil in a sunny location is for garnishing, an l in b veracres. bes t. Bas il has a clovc-lik fl avor and the THE CHIVE leaves and tips of the hoots are u eel The hi ve, a hardy per nnial, i in mock turtle soup, in stews, dress­ clo ely related to the common oni on ings, white sauces and milk gravi s, but is of much mi lder fla vor. To prop­ in
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