Herb Garden – My 5 Favourite Herbs

I highly recommend that you start to grow herbs at home, and building your own herb garden, however small at first, offers you a healthy and easy way to eat fresh organic produce every day if you wish. Hopefully this article will give you a nudge!. To read more visit Herb Gardening. These are a few of my own favourites.

1. Basil – one of the most widely used herbs, originally came from India, where it was considered a ‘royal’ plant. Basil has a very strong flavor, and is very widely used for cooking in lots of European countries – such as Greece, Italy, and France. Basil gives off a lovely fresh aroma. An Annual, and very easy to grow, a great companion to tomatoes in the ground, and in the kitchen. Basil leaves go well with salads, cheese and egg dishes, and with pasta and pizza. Also very popular in soups and stews, and of course used to make pesto.

2. Parsley – probably the most used herb all over the world, used both as a medicine and as a flavouring. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is packed with vitamins. It can be used in many dishes, but especially in soup. Also, Parsley makes a great addition to salads, casseroles and egg dishes. And of course, Parsley is an attractive garnish for meat and fish, as well as any dish that features onions, and chewing on some Parsley can help to dissipate garlic odours after a meal..

Chervil – a small biennial herb with a slightly delicate, fern-like leaf. Originally found in southern Russia and the Middle East, and now used all over Europe, in particular in France. Chervil grows to about 45cm high, and pruning well leads to a healthy growth. Fond of moisture and shaded areas are best. Chervil tastes a little like Parsley, and perhaps aniseed. Best used at the end of cooking, great with egg dishes, fish and shellfish, meats, salads, sauces and mixed with vegetables.

4. Coriander – a hardy annual grown for the bright green leaves and its seed. Coriander has been used in medicine and cooking for many centuries. It is even mentioned in the Old Testament and its use has also been recorded in ancient China. Sometimes referred to as ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in the Middle East and Europe. Used as the basic herb in curries, spicy sauces and fresh chutneys and salads. Coriander is so versatile that different parts of this plant are known as different herbs. Grinding the dried seeds to use them in your meats, like ham or pork? You’re using coriander. Using the leaves to add to some Indian or Asian dishes? You’re actually using cilantro!

5. Sage – another old medicinal herb now used in cooking. Have you ever eaten sweet sausage with sage, then you know how awesome this herb can be as an enhancement cooking. The dried leaves of the sage plant are also widely used as a key ingredient in the stuffing of chickens and turkeys. Many chefs additionally use sage lamb and pork, as well as a variety of cheese and omelet dishes. A Sage bush will grow for years in a sunny, well-drained position. An excellent herb to use with rice dishes like duck, goose or pork, and also great in stuffings.

Copyright 2009 Colin West

Colin West is now a full-time gardener. He has been a gardening enthusiast all his life, and has recently completed a new ebook “How To Grow Your Own Herb Garden” which is available online.