Gardening at The Well: Herb Gardening

                                                Caesar basil/Purdue University

Basil (Ocimum basilicum)

Basil is a versatile and popular herb grown for its leaves, which may vary in color or flavors, such as lemon or anise. This annual loves the heat and 10-hour sun, so don’t plant it outdoors until a few weeks after the last frost date. Basil can be started or grown indoors, and it works well grown in containers. Pinch the plant to promote branching and leaf growth, and to prevent the plant from blooming. Fresh basil doesn’t freeze or dry well, so store it fresh in a cool location. To preserve it, you can make and freeze pesto. Companion plants for basil include beans and tomatoes, but avoid planting with cucumber.

 

                                                              Dill leaf/Purdue University

Dill (Anethum graveolens)

Leaves, flowers and seeds of this annual are used in many dishes including pickles, salads and seafood. Seeds are sown directly outdoors after the last frost. With its feathery blue-green leaves, dill adds visual interest and texture to the garden with some varieties growing to three feet tall. But it can be done in containers, and the “Fernleaf” cultivar yields smaller plants. This herb (and parsley) feed caterpillars and help to create a butterfly habitat. Don’t plant with cabbage or carrots.

 

                              Alex cilantro/Oregon State

Cilantro (Coriandrum sativum)

Cilantro is a common ingredient in salsas and other dishes, but the plant is grown for its seed too. The seed is called coriander, and it’s harvested when the seed and leaves turn brown.  If it is leaves you’re interested in, look for “Chinese” or “long standing” varieties, which won’t form flowers or go to seed as quickly as cilantro usually does. Plant it with tomatoes, onion and peppers in a themed salsa garden.

Parsley (Petroselinum crispum)



Parsley is a biennial herb grown for its leaves in year one, and then usually removed before it flowers in the second year. Plant seed directly as soon as the soil can be worked in spring, or place transplants a week or two after the last frost – but transplant seedlings when they’re small, because parsley will form a taproot. Soak seeds overnight to aid in germination. Curly and Italian varieties can be harvested through the warm season and star in lots of cooking recipes. Parsley likes to grow with tomatoes.

                                                                                               Lisette parsley/Purdue University

 

 

  Purdue University professor Natalia Dudareva studies
rosemary's medicinal possibilities.

 

Rosemary (Rosmarinus officinalis)

Rosemary is a tender perennial and doesn’t usually survive northern Indiana winters outdoors, but you may bring rosemary inside for the winter in pots and place them in a cool, sunny location. Rosemary may suffer from aphids or fungal disease indoors though. Outdoors, it makes a good companion planting for carrots.

Lavender (Lavandula spp.)

Munstead lavender/Colorado State University

The most difficult herb to grow in northern Indiana, but this perennial is worth it for its color, scent, texture and flavorful flowers. The edible flowers can be used in salads or baking. Look for cultivars that are hardy in zones 5 and 6, including “Lavender Lady” and “Munstead.” Lavender likes a 6.5 to 7.5 soil pH, and is very picky about soil drainage – a soggy soil can quickly kill lavender. Lavender can become woody without pruning in spring, when you remove old growth but not stems that have new growth. Makes a nice border planting.

Mint/southernliving.com
 

Mints (Mentha spp.)

As easy to grow as lavender is hard! Mints are aggressive perennials and should be grown in containers to keep them under control, even if you’re just sinking the container outdoors as shown in the picture to the left. Mint also likes partial shade with more moisture than most of the herbs. Trim back severely one time during midseason, and you’ll encourage new growth through until fall. Mints come in lots of flavors: orange, chocolate and apple make nice tea flavors. But mint leaves are also good in salads and stir fry, and not just for tea or sauce. Baking chocolate chip cookies. Tabbouleh. See the recipe for mixed-herb pesto posted below.

Oregano (Origanum vulgare)

 

A hardy perennial that likes full sun to light shade, it can be started from either seeds or transplants. It’s pretty in the garden, growing low with white/pink flowers in late summer -- but Greek oregano grows to 18-24 inches tall, a height to consider when planning. Oregano’s an important ingredient in Italian food.

Greek oregano/Cornell University

Sage (Salvia officinalis)

Several varieties of sage are available, but gray-leaf does best in Indiana and can be grown well into November and December. Trim this perennial in spring to encourage new growth, and consider replacing every 3-5 years because sage can become woody. Sage attracts butterflies, and hummingbirds to the more-tender Pineapple sage cultivar with its scarlet flowers in late summer. Grows from seed.

Elfin creeping thyme/davesgarden.com

Thyme (Thymus vulgaris)

There are more than 300 species and many varieties available: lemon or caraway, creeping or tall. Thyme can even be a lawn substitute. This perennial can be grown from seed, but many thyme varieties are grown from cuttings or dividing plants. Thyme flowers may be pink (as with silver thyme) or red, lavender and white. In a sunny location with good soil drainage, thyme may grow for years without pest or disease problems, but some can become woody and need to be replaced.

Mixed-herb pesto recipe

Chef Domenica Catelli, Sonoma County, Calif.

½ cup toasted pine nuts

9 large cloves of garlic

4 ½ cups fresh flat-leaf parsley

3 cups mixed fresh herbs (mint, basil, dill, oregano and/or thyme)

¾ cup freshly grated Parmesan cheese

1 ½ tsp. salt

1 ½ cups extra-virgin olive oil

In a processor combine all ingredients except for olive oil. Slowly add oil. Process until well-blended, then store in sealed/airtight container. Refrigerate up to 1 week or freeze 6 months. Yields 2 ½ cups.

 

Herb harvesting, preserving and storage tips

Both wind and heat disperse essential polis quickly, and fewer oils are produced on excessively wet days. So choose a calm, dry morning and pick just after the dew has dried. Most herbs will have maximum oil content just before the flower opens, so this is a good time.

Never harvest more than one-third of the plant at once, so that it can regrow.

Dry bundles of 6-12 stems with lower leaves removed, and hang the bundle with an elastic band that will contract as the herbs dry. Keep away from sunlight in a cool spot. Individual leaves can be dried on racks or screens. Using a conventional or microwave oven is not recommended.

Chives, tarragon and some other herbs freeze well. Snip chives into ¼ inch pieces, and place into the freezer on a baking sheet. Put them into a bag and spoon out to use as needed. Herbs can also be frozen in ice-cube trays, or in tomato or meat stock (mint, tarragon, basil in vinegar).

Other herbs that grow well in Indiana include: Tarragon, chamomile, chives and lemon balm.

Purdue University Cooperative Extension Service advice: To prevent contamination and botulism do not preserve herbs in oil. For more information on herbs in the home garden, see HO-28-W online.