Herbs are among the most multipurpose plants that may be grown in a garden. Tea, spice, fragrance, and even medicine may all benefit from the usage of these leaves, which can be consumed fresh, dried, or even frozen. In addition, candles, sachets, and soaps may all benefit from the addition of delightfully fragrant herbs. When herbs are used as a flavoring, they may be found in a wide variety of foods, including meat dishes, vegetables, soups, salads, breads, and desserts. The vast majority of herbs may be grown successfully in a garden, in a container on a patio, or on a windowsill in direct sunlight.
Evergreen herbs, herbaceous herbs, annual herbs, and biennial herbs are the primary classifications of herbs. The following list includes the top 10 most common herbs planted in modern gardens. (Also, be sure to check out our other well-liked post, which is titled “Herb Gardening for Everyone.”)
Evergreen Herbs: Sage, Rosemary, and Thyme
These three medicinal plants are all members of the mint family, and in order to flourish, they need a lot of direct sunlight. Because the leaves are collected rather than the seeds or blooms, it is essential to provide nitrogen by adding compost to the soil before planting. This should be done well in advance. Evergreen herbs thrive in the dry climates of the Mediterranean area; as a result, they can withstand extended periods of drought and need soil that is loose, well-drained, and somewhat alkaline.
Sage is more likely to become a deciduous perennial in northern latitudes, which means that it will shed its leaves each winter. Sage comes in a wide variety of forms, but in general, it is a straightforward plant to cultivate as long as the soil does not get too saturated with water.
Growing evergreen herbs from seed may be challenging, which is why many gardeners choose to start their plants from cuttings or buy young plants instead. Once the young plants have grown several sets of leaves, pinch off the tip of the main stem to stimulate branching. This will help the plants generate more leaves and will also encourage branching. Herbs that are evergreen often retain their green coloration throughout the winter, and the leaves may be picked at any time of the year. These plants need to be pruned severely once every year in order to maintain their health.
Herbaceous Herbs: Oregano and Chives
Herbaceous herbs are perennial plants that lose their leaves and stems throughout the winter months. These plants do not need meticulous trimming; nevertheless, towards the conclusion of the growth season, they should be trimmed all the way down to the ground. Herbaceous Herbs, much like Evergreen Herbs, need a full day of sun, soil that is light, well-drained, and somewhat alkaline. Even while compost may be put to the garden, the herbs in question do not respond well to high levels of nitrogen, and a particularly fertile soil might cause their tastes to be muddled.
Oregano is a herb that is often used in traditional Italian cuisine. After World War II, Americans transported the herb back to the United States, where it quickly became popularized as the “pizza spice” due to its widespread use on pizza, a newly popularized meal in the United States.
Chive leaves, unlike the leaves of most other herbs, cannot be easily plucked or peeled off of the plant. To gather chives, take a pair of sharp scissors and trim the plant’s leaves so that they are approximately 2 inches above the soil. The gathered leaves may be utilized either fresh, dried, or frozen, according on your preference.
Annual Herbs: Basil, Cilantro, and Summer Savory
Annuals are plants that only survive for one growing season. They do, however, produce blooms and seeds, and they often reseed the area in which they were first planted. This may be a nuisance.
Because of how they grow, annuals don’t need much more than a simple seed to get started. Annuals want a lot of direct sunlight and soil that drains well. Before planting anything, you should work some compost into the soil. In the culinary world, basil is perhaps the annual herb that is utilized the most often. Its unusual taste pairs well with a wide variety of dishes. In addition to that, it is the most important component in pesto, along with olive oil, pine nuts, and parmesan cheese.
One of the herbs that I really like is cilantro. Without it, guacamole and salsa would never turn out the way you want them to. And there isn’t much effort involved either. The addition of just a few sprigs of fresh cilantro that has been finely chopped may completely transform the flavor of your salsa.
Biennials: Parsley and Dill
Plants known as biennials have a lifespan of two years, during which time they bloom and produce seed for the following year. In spite of this, parsley and dill are often grown as annuals since most gardeners are interested in the leaves of these herbs (and in the case of parsley, the stems as well).
Biennials, like other types of herbs, need plenty of light and rich soil to thrive. They need little effort to raise from seed, and their harvesting period spans the whole summer.
It is not difficult to grow a few herbs in your vegetable garden or on your windowsill. Give it a go, and you’ll be rewarded with a wide variety of delicious smells and tastes.