GardenLine | Yard & Garden | Selecting Herbs to Grow

Selection: Deciding which herbs to grow is dependent upon four factors: (1) ease of growing the herb (2) potential yield per area that is obtained (3) amount of herb consumed during the year, and (4)cost of the herb if purchased rather than home grown, If your family consumes only a small amount of coriander during the year, it would probably not be economical to grow coriander in the garden. The yield per area is fairly low for this herb, and the cost of the purchased herb is not overly expensive. On the other hand, summer savory yields well, is very easy to grow and is often consumed in a larger volume over the year.

The following is a list of ten herbs that are recommended for beginner herb gardeners. On average, these herbs are easy to grow, yield well per area, offer great variety in culinary characteristics, and can easily be stored.

(1) Basil - this tender annual is not tolerant of chilling or freezing temperatures. Basil prefers a sheltered, warm environment. Transplants are stated 4 to 6 weeks early, and put into the garden when temperatures have warmed. Over fifty different cultivars of basil are available, but start with Sweet Basil or one of the purple cultivars like purple Ruffles or Dark Opal. As you gain familiarity with this herb, experiment with the many other cultivars available. Freeze basil rather than dry it. as the flavour is far superior when frozen. Basil is one of the basic ingredients in pesto, and is always combined with tomatoes as the flavours compliment each other. Egg. pasta and mushroom dishes, and soups benefit from the addition of basil.

(2) Summer savory - this weak stemmed, spindly annual is easy to grow, and can be direct seeded into the garden. For a higher yield, transplants can be started 4 to 6 weeks early. Pinch the growing points of this plant to encourage more prolific growth. Savory is used extensively either fresh or dried on soups, sauces and marinades. It is also used in bean, lentil, egg, meat and cheese dishes. It is a staple for Italian cooking.

(3) Sweet marjoram - this tender perennial is treated like an annual in our climate. Marjoram is a tender, aromatic herb growing only to 30 cm tall. Germination is slow and somewhat difficult. Seeds should be started indoors 4 to 6 weeks before transplanting to the garden. Marjoram is a strong aromatic and culinary herb, therefore a little goes a long way, Being a close relative to oregano, marjoram can be used any where oregano can be used. Marjoram is used fresh, but dries well. Pot-pourri containing marjoram will add a pleasant aroma to the home year round.

(4) Dill - to some, this is a common garden plant, but new and improved cultivars warrant attention. Bouquet and Dukat are cultivars selected for a large yield of leaves (dill weed). They are slower to flower, thus produce more leaves and less seeds, also meaning they are not as weedy as traditional dill. Freeze dill in sauces (especially with fish), added to new vegetables from the garden, in salads, with cottage cheese, in soups and with many meat and vegetable dishes. Dill in pot-pourri is a welcome addition.

(5) Parsley - another common herb, but deserving of more attention. Parsley is a true biennial, but occasionally it acts as a short lived perennial, lasting three years instead of two. During the year of establishment, leaves can be harvested occasionally. During the second year of growth, the plant produces a flower spike, flowers, then usually dies overwinter. Harvest extensively during the entire second year. New and improved cultivars offer larger yields of better tasting leaves. Freeze parsley, as the quality is far superior to the fried form. Use parsley for more than a garnish. Try the chopped leaves in soups, sauces, salads, and with vegetable dishes.

(6) Lovage - this is a relatively unknown perennial herb, that appears fully hardy for this climate, Plants grow to a height of about 45 cm, resembling celery in appearance and taste. Lovage is traditionally used in soups, salads, meat dishes, omelettes, and potato dishes. Frozen or dried leaves can be used year round. The flavour of lavage is strong, so only a few plants are required for the herb garden.

(7) Fennel - although sometimes listed as a vegetable (finocchio) with a swollen bulbous stem, fennel is most commonly known as a licorice tasting herb. Fine dainty leaves, resembling asparagus are produced on annual plants 30 cm tall. Ground seed is traditionally used in cookies and cakes, but dried leaves are a very acceptable substitute. Fennel is commonly used in fish sauces, to counteract the oiliness of the fish. It is also used in salads, cooked with vegetables, and in many baked products.

(8) Chives/Garlic chives - many gardeners are very familiar with this herb , but few take advantage of the culinary qualities that chives offer. Being a hardy perennial, chives survive well in our climate. Seeds can be started indoors 4 to 6 weeks early and transplanted out to the garden when the growing environment is suitable. Alternatively, chives can be direct seeded in the garden. No harvest is recommended during the first year, as this allows the young plants time to establish. A small patch is sufficient for a family. Chives are best used fresh, bur can be frozen successfully. Do not dry chives as the quality is very inferior to other forms. Try using chives in salads, soups, sauces, marinades, with meat and egg dishes, or with numerous casseroles. Chives are a very versatile herb.

(9) Sage - This is not the same sage found growing wild in Saskatchewan. The culinary sage is closely related to salvia, a common flowering annual. Although perennial in habit, sage is usually treated as an annual in our climate. This silvery leaves herb is easy to grow, producing a large yield per area. Leaves can be harvested fresh during the year, or the leaves can be frozen or dried for storage, Seeds are best started indoors 4 to 6 weeks early. The flavour of sage is strong, so a small amount is sufficient for most dishes. Try using sage with meat, poultry, fish and cheese dishes. Sage can also be included in baked goods.

(10) Thyme - no herb garden would be complete without this low growing perennial herb. Numerous cultivars of thyme are available, and all require a good snow cover and somewhat sheltered location of they are to survive the winter. Garden thyme and Lemon thyme are the two most commonly grown cultivars. Seeds are extremely small and should be started indoors 4 to 6 weeks early. Transplants are small and weak, requiring some protection and care until they establish, Thyme is a basic in most French and Italian cooling, especially in meat dishes. Tomatoes and other vegetables are complimented by the flavour of thyme. Thyme can easily be dried and stored for later use, Traditionally a large patch is recommended, as thyme is a very versatile herb.

The above is a list of ten reliable herbs that are fairly easy to grow. There a literally hundreds of other herbs that can be grown. For the beginning herb gardener, stay with those recommended. Once you become familiar with herb growing, experiment with others - your palate will thank you.

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Sustainable horticultural information, offered free of charge to the public with the support of the University of Saskatchewan Extension Division, the Department of Plant Sciences and the Provincial Government.