Some Herbs for Cooking

There are so many different types of herbs and ways to use them and in cooking there is no exception. Here is a very abbreviated list and their uses.

Parsley: Although often suggested for winter gardens, parsley will grow through the summer months if it is given some shade. It is a biennial which means it will flower and then set the seed the second season. Both Curly and Italian varieties grow easily and taste good. It should always be growing in the garden, used in salads and thrown into most cooked foods. Parsley is known as a herb that helps settle upset stomachs and freshen breath.

Rosemary: A very strong tasting herb that is great on meats and potatoes. Can be placed on hot coals right before barbecuing food to smoke with its' flavor. Needs sun, good drainage and don't overwater.

Rue: Rue is a very interesting herb that is used as a medicine by many cultures. It makes a great landscape plant and is perennial. Although it looks a little rough during the winter months, it will stay green. The bright, chrome yellow flowers are good for additional color in a herb bed. It is seldom used in cooking.

Sage: Sage is often hard to grow in our hot, humid area. Placing it in a semi shaded area does best. Give it plenty of sun and circulation. It is worth trying as it has a lot of uses. The leaves are great dried and used in herb wreaths. It adds a unique flavor that is essential in some foods and is so much better than commercially dried sage. I especially love to add it to the cavity of a baking Turkey or Chicken.

Thyme: Another very large and diverse group is Thyme. It is such an ornamental plant that the many varieties are worth trying. Thyme can be difficult in our area, but with 400 different types to choose from, keep experimenting. It is a great plant to use in a rocky area of the flower or herb bed. Lemon Thyme can be used fresh or dried to make a wonderful hot tea and in many other salad or baked dishes. Fresh is always best over dried.