Herb Garden – My 5 Favourite Herbs

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You really should 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. Just reach out and pick your favorites. To read more visit Herb Gardening. These are a few of my own favourites.

1. Basil – one of the most widely used herbs, originated in the far east, 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. It is actually considered a symbol of fertility in the Mediterranean region! 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 – a very widely used herb around the globe, used both for flavor and for medicinal purposes. A biennial, Parsley grows best in a sunny area, in a rich and loamy soil. Parsley is packed with vitamins. It is 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 eating a sprig 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 today used all over Europe, in particular in France. Chervil grows to about 45cm tall, and pruning encourages a healthy growth. Fond of moisture and shaded areas are best. Chervil tastes somewhat like Parsley, and perhaps aniseed. Best used towards 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 actually mentioned in the Bible and its use has also been recorded in ancient China. Sometimes termed ‘Chinese Parsley’. Coriander is one of the most commonly used herbs in the Middle East and South America. Used as the basic herb in curries, spicy sauces and fresh chutneys and salads. Coriander’s versatility is so great that different parts of the plant are known as different herbs. Using ground Coriander seeds and using with meats, like veal or pork? This is Coriander. Using the leaves to add to certain Indian or Asian dishes? You’re actually using cilantro!

Thyme – is a must grow for any self-respecting herb gardener. It has a powerful aroma, and there are different types – garden thyme and lemon thyme are the most common. Thyme is a great seasoning for almost any meat. Rub the chopped fresh leaves (you can use dried as well) onto lamb, pork or even beef before you place them in the oven. Thyme, more chewy than other herbs can also can be added to egg dishes, or cheese dishes as well as vegetables. And don’t be afraid to experiment with it on your fish or poultry also. You’ll be nicely surprised.

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.