Herbs and Their Uses O˜cal Instructor - University of ... · PDF fileIn his Capitulare...

Chapter 14

Herbs and Their Uses

Learning Objectives1. State some of the various uses

of herbs throughout history

2. Describe parts of plants that may be harvested and used

3. Explain the varying cultural needs of plants

4. Explain how to plan a garden and get started growing herbs

5. Explain how to store and preserve herbs for a variety of uses

O�cal TMG

InstructorCopy

Tennessee Master Gardener Handbook 434

Herbs are an important part of our his-tory. They have been used in politics, romance, love, religion, health and

superstition. They have been considered eco-nomic plants, having some value or use other than sustenance. When humans became tillers of the soil, they moved herbs with special qualities closer to where they lived. During the Dark Ages, Charlemagne wanted to use the cultivation of herbs to lift his subjects of the Holy Roman Empire out of barbarism to civilization. In his Capitulare de Villis Im-perialibis, 812 AD, he ordered that 73 herbs, including a few fruit and nut trees, be planted in his royal gardens in Aachen. He also or-dered his subjects to grow them to improve the quality of their lives.

Past Uses of HerbsSome of the oldest uses of herbs are religious or symbolic. Some examples of herbs used in religious rites include holy basil as a reincarna-tion of the god Vishnu, bay leaves in the wor-ship of Apollo and Madonna lily blossoms for the honor and adoration of the Virgin Mary.

Herbs were also used as repellants against evil spirits and as protection. To superstitious people who could not begin to understand the causes of natural events, herbs were believed to have special powers to protect them from the angry gods. For example, the Romans planted houseleek on their roofs to keep their home and its occupants safe from thunder and lightning.

Herbs were also used cosmetically and as dyes. Cosmetically, the ancient Romans used lavender for fragrance in their baths. Lavender was an early form of aromatherapy, as it was believe to elevate the mood. Additionally, to make facial powder, Japanese women used the rhizome of another Iris, the I. tectorum. An-cient Europeans also used herbs as dyes. Three ancient dye herbs of Europe were woad, weld and madder. These plants produced the prima-ry colors of blue, yellow and red, respectively. They, and combinations of them together with their mordants, supplied all the dyes needed for the beautiful Unicorn Tapestries housed at The Cloisters in New York City, the Medieval branch of the Metropolitan Museum of Art.

Scientifically, herbs were an important ele-ment in the practice of alchemy, the forerunner of modern day chemistry. Alchemists in the Middle Ages used to spend their time dis-covering the philosopher’s stone, which they hoped would allow them to transmute base metals, such as iron and lead, into gold. Herbs such as lady’s mantle and valerian were often used in these experiments.

Herbs were also used medicinally. Through-out history, the medicinal uses of herbs have been among the most common, with herbals of the 15th-17th centuries listing a plant remedy for every physical complaint there was. Simi-larly, almost every plant available was used in some way to treat illness or heal wounds. In those days, every botanist was also a physi-cian and every physician was also a botanist who grew his/her own medicines. In fact, the medicinal herb gardens of the physicians of the Moravians in Bethlehem, PA are still preserved. Specific examples of plants used for healing are: yarrow by Achilles in the Trojan War to heal the wounds of his soldiers; lamb’s ear, because it was absorbent and slightly antiseptic, as a bandage; Dittany of Crete by the ancient Greeks to draw weapons out of the flesh; Mullein for sores, wounds and boils; and mandrake by Rachel of the Bible for fertility.

With the Age of Enlightenment and the Renaissance, the study of science blossomed, and botany and medicine parted company. The medicinal use of herbs declined sharply. It was not until the last half of the past century that

Herbs and Their Uses

Figure 1. Raised Bed Herb Garden


the use of medicinal herbs has again become big business.

Present Uses of HerbsIn present day Western civilizations, the culi-nary and ornamental uses of herbs are probably the most common reasons for growing herbs. However, there has been a recent resurgence in medicinal uses. This is true especially among people who are seeking alternative methods of treatment for their ailments, or are inter-ested in self-care and may not respond well to laboratory-developed medicines. Global and environmental consciousnesses may also fac-tors into this resurgence. However, because the effects and proper dosing of all herbs have not been thoroughly researched, especially how herbs interact with laboratory medicines, it is very important that only herbs that have been tested for safety be taken and that a doctor is consulted doctor before taking any herbal medicines.

Among the over-the-counter medicinal herbs that are currently popular are: Echina-cea, St. John’s Wort, golden seal, ginkgo, fe-verfew, saw palmetto, aloe, cat’s claw, ginseng, milk thistle and ephedra. It is estimated that about 25 percent of prescriptions written today are based on, or include, plant material.

Companion PlantingHerbs are useful for companion planting. They can improve the quality or yield of desirable plants, deter unwelcome pests, or provide environment for biological pest control. People are continually discovering more combinations of companion planting with herbs, see Chapter 11, Vegetable Gardening. The best way to de-termine workable combinations is by observa-tion. This is primarily because the underlying reasons of why certain plants are compatible and others are not is still uncertain. There are many factors involved with each plant com-bination, including chemical and biological factors. Therefore, the result in one garden may not happen in another. Thus, the best way to keep track of which combinations work and which do not is to write down observations and to share them with other gardeners.

Useful Plant PartsHerbs may be hardy, tender, herbaceous or evergreen perennials. They may also be trees, shrubs, vines, annuals, hardy annuals or bien-nials. The part of the plant used as an herb can come from the: leaves, buds, flowers, stems, seeds, roots, bulbs, corms, tubers, bracts, rhizomes or bark. Among herbs whose leaves

Medicinal Herbs of the Monastery at St. Gall

The monastery at St. Gall, Switzerland, listed in 820 AD, had the healing herbs grown in its physic garden. One of these herbs was sage. Sage was considered a panacea and one of the most commonly used. The saying arose, “How can a man die who grows sage in his garden?” Oth-er healing herbs grown in this physic gar-den were: iris, peppermint, rosemary, red rose and cumin. Some of these are now regarded as culinary herbs, flowers, or as medicines.

Parsley

Parsley, well known today and widely used as a culinary herb, was used very differently in the past. One of the earliest records of it is in the writings of Sappho, the Greek poetess of the 7th century BC. She said that coronary wreaths of pars-ley were worn in the hair at love feasts. Herodotus, the Greek historian of the 5th century BC, said that the Scythians used parsley seeds as one of the ingredients in embalming their dead. It was not until the 1st century AD that the Roman natu-ralist Pliny indicated its culinary use, say-ing that parsley was swimming in all their sauces.

Killer Herbs

In ancient times, toxic herbs were used to kill people. In Athens, the means of ex-ecution by the city-state was by admin-istering the juice of hemlock, the poison used to kill Socrates.


Table 1. Common Herbs

Name Type Use Growing Culture Part

Agrimony P M Dry Whole plant

Ajuga P M PSh Leaf

Alexanders B C RS,FS Whole plant

Angelica B Rep, C PSh Whole plant

Anise A C Dry Ripe seed

Basil, holy A Rel. FS Whole plant

Basil, sweet A C FS,W,RS Leaf

Bay tree T Rel, C FS, W Leaf

Beebalm P C FS Leaf, Blossom

Borage A C FS Leaf

Burnet, Salad P C PSh Leaf

Capers TP C FS Flower buds

Caraway B C FS Root, Ripe seed

Cardoon B C FS Midrib of leaf

Catnip P M, Pet FS Leaf, Flower

Chamomile, Ger. A M, Cos FS Flower

Chamomile, Rom. P M,O FS Whole plant

Chervil HA C PSh Leaf

Chives P C RS,W,FS Leaf

Colchicum HC P FS Corm

Comfrey P M RS,PS Leaf

Coriander HA C, M FS Ripe seed

& Cilantro Leaf

Costmary P Rel, H FS,LS Leaf, Flower

Cumin A C, M FS Ripe seed

Dill A C, M FS Seed, Weed

Dittany TP M, H PSh Leaf

Epazote A M, C RS,FS Whole plant

Equisetum P Abrasive RS,PS Stem

Fennel A,TP Rep, C, H FS Seed, Weed

Ferula TP R, H FS Stem

Feverfew P M FS Leaf

Flax A M FS Seed

Foxglove B M PS Leaf

Garlic HB Rep, M, C RS,W,FS Bulb

Garlic Chives P C RS,W,FS LeafKEY TO TYPE OF PLANT:A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree

KEY TO CULTURE: FS - Full sun, PSh - Part Shade, RS - Rich Soil, LS - Lean Soil, W - Water

KEY TO USE OF PLANTC - Culinary, Cos - Cosmetic, D - Dye, F - Fragrance, H - Historic, M - Medicinal, O - Ornamental, P - Poison, Rel - Religious, Rep - Repellant




Ginger TP C, M RS,W Rhizome

Good King Henry P C RS, FS Leaf

Hellebores P P, M Sh Root

Henbane A P, M PSh Whole plant

Hops PV C, M FS Bracts

Horehound P C, M Dry,FS Leaf

Hyssop P C, M FS Leaf

Iris P F,Cos. FS Rhizome

Lamb's Ear P M LS,FS Leaf

Larkspur HA P, Rep. FS Seeds

Lavender P F FS Flower buds

Leek B M, C, H RS,W Stem

Lemon Balm P C Dry,FS Leaf

Lemon Verbena TP C, F FS Leaf

Linden HT C, F FS Bracts

Lovage P C, M PSh Leaf

Lungwort P M Sh,W Leaf

Madder P D FS Root

Marigold, Med. A Rel, C FS Flower

Marigold, Mex. A Rep FS Whole plant

Marjoram TP C, Rel FS,LS Leaf

Mignonette A F FS Flower

Milkweed P M FS Root

Mint P M, C PSh,W Leaf

Monkshood P P, M Sh Tubers

Mugwort P C, Rep FS Leaf

Mullein B M LS,FS Leaf

Mustard A C FS Seed

Myrtle TT Rel FS Leaf, Flower

Old Roses HSh F, M, H FS Flower

Oregano P,TP C FS Leaf

Paprika A C FS,W Fruit

Papyrus TP Rep FS,W Stem

Parsley B C PSh,W Leaf, Root

Pennyroyal P Rep FS Leaf

Pelargoniums TP F, C FS LeafKEY TO TYPE OF PLANT:A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree






Pleurisy Root P M FS Whole plant

Pyrethrum P Rep. FS Flower

Rosemary TP C, M FS Leaf

Rue P Rep, M FS Leaf

Safflower A D, C FS Petals

Saffron HC D, C FS Stigmata

Sage P M, C FS Leaf

Santolina P F, Rep FS Whole plant

Savory,Sum. A C FS Leaf

Savory,Win. P C FS Leaf

Sesame A C, Rel FS Seeds

Shallots HB C FS,RS,W Bulb

Smallage B C FS Seed

Soapwort P Soap, M FS Whole

Sorrel P C RS,W Leaf

Southernwood P F, Rep FS Whole plant

Starchwort P Starch FS Corm

Stevia TP C FS Leaf

St.John's Wort P M, Rep. FS Flower

Sweet Flag P C, M, F FS,W Rhizome

Tansy P M, Rep FS Whole plant

Tarragon P C PSh. Leaf

Teasel B Textiles, M RS,FS Seed Pods

Thistle, milk A M FS Leaf, Seed

Thistle, Scottish B H FS Whole plant

Thistle, carline A H FS Whole plant

Thistle, blessed A M FS Whole plant

Thyme P,TP M, C FS Leaf

Tumeric TP M, C FS Rhizome

Valerian P M, Rep PSh Root

Vetiver TP M, F, Rep FS Root

Weld B D FS Whole plant

Wintergreen P C, M Sh,Acid Whole plant

Witch Hazel PSh M PSh Bark

Woad B D RS,FS Leaf

Woodruff, sweet P C, F Sh,Acid LeafKEY TO TYPE OF PLANT:A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree




are used are the bay tree (Laurus nobilis), basil (Ocimum basilicum), patchouli (Pogostemon cablin) and scented geranium (Pelargonium spp).

The herbs whose unopened buds are used include lavender (Lavandula angustifolia), capers (Capparis spinosa) and cloves (Eugenia aromatica). Herbs that have only part of the opened flower used are the stigmata of saffron (Crocus sativus) and the petals of safflower (Carthamus tinctorius). The bark of the witch hazel (Hammelis virginiana) and of the cinna-mon tree (Cinnamomum cassia) is the part used. Horsetail (Equisetum hyemale) and papyrus (Cyperus papyrus) were prized for their stems.

Many herb plants are grown for the ripe seeds they produce, such as black pepper (Piper nigrum), cumin (Cuminum cyminum) and anise (Pimpinella anisum). In some herbs both the ripe and unripe seeds as well as the leaves (called weed) are used for flavoring, such as dill (Anethum graveolens) and fennel (Foe-niculum vulgare). Some plants, such as ginger (Zingiber officinale), shallots (Allium ascaloni-cum) and hemlock (Conium maculatum), have their strongest principal in their roots, bulbs, corms, tubers or rhizomes. Some plants are used for their bracts. These plants include the linden tree (Tilia europaea) and hops (Humulus lupulus). See Table 1 for a list of types and uses of herbs and the required growing environ-ments and the useful plant parts.

Environmental RequirementsHerbs have differing needs so far as soil, water and sun requirements are concerned (Table 1). To be successful, it is necessary to know their hardiness and heat-tolerance zones. Investigate the needs of each herb so that the best place-

ment for it may be found. Some gardeners may not be interested in the medicinal, toxic, vulnerary, dye, repellent or historic herbs. Gardeners may wish to grow only the herbs that they will use in the kitchen or home such as rosemary, thyme, lavender, dill, fennel and savory. These common herbs were indigenous to the dry, rocky shores of the Mediterranean, and, once established, thrive in dry, lean soil in full sun.

However, not all herbs want these condi-tions. Basil, French tarragon, parsley and all of the Alliums, for example, want a richer soil and more water. Sweet cicely, sweet woodruff, hellebores, wintergreen and angelica prefer a good bit of shade. Bay and myrtle trees, pelargoniums, henna, tumeric, ginger, pepper vine, patchouli, etc. are not hardy in Zones 6 or 7, so it is necessary to make provisions to bring them in during the winter months. It is important to investigate the specific needs of each herb that they will grow successfully.

The Herb GardenPlanning and DesignOne of the nice things about herbs is that they do not need to be placed in a planned garden. Instead, they can be inserted among vegetables or flowers or they can be grown in pots on the patio. However, if a formal herb garden is desired, it is necessary to become familiar with the herbs growth habits and needs before planting. There are numerous resources avail-able for becoming familiar and comfortable with growing herbs. Besides books, some of the most important resources are other garden-ers who are already successfully growing herbs. Some important questions they can be asked are: “How large does the mature plant get?” “Is it hardy?” “Will it come back next year?”



Wormwood P M FS Leaf

Yarrow P M FS LeafKEY TO TYPE OF PLANT:A - Annual, B - Biennia, HA - Hardy Annual, HB - Hardy Bulb, HC - Hardy Corm, HSh- Hardy Shrub, P – Perennial, PV - Perennial vine, TP - Tender Perennial, TSh.- Tender Shrub, TT - Tender Tree




“Is it invasive?” “Will it need to be watered?” “Will it get enough sun?” “Will the soil need to be amended?” “Does this area have adequate drainage?”

Once the best site has been located, con-sider the type of garden that works best for the landscape design, the space and the gardener’s preferences and time. Formal herb gardens require more care and planning, less formal design will require less maintenance. The most popular formal herb garden design is the “knot garden.” A knot garden design begins with a series of geometric shapes that incorporate color and texture of the plants. Many of these herbs in knot gardens require regular prun-ing and shaping to maintain the classic design shape.

Border herb gardens can be formal or infor-mal. Border gardens usually line a path allow-ing for accessible harvesting and enjoyment of herb’s fragrances. Other garden designs can be much simpler containers or window boxes.

Herb garden designs can take any shape or form. Here are some tips on herb garden design considerations.

1. Plan the garden on paper and layout beds with space for walkways, if the gar-den is large enough. Use this as a guide and resource of each year’s planting. Use pictures from books and magazines to gather design ideas.

2. 2Make sure the growing requirements for the herbs in the same bed are similar. For example, place Mediterranean herbs together; this bed will require good drainage and full sun.

3. Place the perennials first; these plants will form the backbone of the garden.

4. Leave space between perennials to allow for annual herbs like sweet basil and Ger-man chamomile.

5. Consider colors, textures and shapes of the plants to add more interest to the garden. See Chapter 15, Landscape De-sign, for more design techniques.

6. Plan for year-round interest by using at-tractive materials and planning for good structure when plants are dormant.

Preparing and PlantingAs with planting other types of plants, before starting an herb garden, it is necessary to take a soil sample to the county Extension office to be analyzed. The results of the sample will determine the content of the soil and what amendments need to be added to insure the soil is appropriate for the herb. Different herbs may have different soil specifications; therefore, after receiving the results of the soil sample, it is important to modify the soil to meet the needs of what is to be planted.

Once the soil is amended, it should be tilled to a depth of 12 inches. This will allow roots to easily penetrate the soil. Also, existing stone, roots and other unwanted debris should be removed from the soil, and depending on the condition of the soil, humus and compost may be added for tilth. If drainage is an issue, raised beds should be considered.

Herbs can be purchased as plants or as seeds. With the present-day popularity of herbs, most garden centers and nurseries sell herb plants in the spring. Many plant societ-ies also sell herbs when they have plant sales. Herbs can also be received from fellow garden-ers. Often times cuttings to root, branches that have layered, offshoots, crown division of some perennial herb clumps or extra bulbs can be used to start new plants. Purchase healthy looking plants that are not root-bound in the containers.

Herbs can be planted either in the ground or in pots. However, some herbs have a prefer-

Lavender, Rosemary, Chives, Basil and Thyme

Figure 2. Formal Herb Garden Layout


ence. Many Apiaceaes, such as dill, fennel, anise, cumin, chervil and coriander resent being transplanted. Transplanting these plants may cause them to immediately bolt and, as a result, have no leaves. Therefore, the seeds of those plants should be planted directly into the ground. When planted in the fall or very late winter, these hardy annuals yield the most vigorous plants.

When planting certain herbs, such as Anglelica, only the very fresh seeds should be used, and they should not be covered with soil when planting. This is because these herbs require light to germinate.

Many perennials such as rosemary, lav-ender, savory, thyme and mint, either do not produce viable seeds or have seeds that are very slow and erratic in sprouting, resulting in a low percentage of germination. For these plants, it is easier, and more productive, to start cut-tings or to buy plants. See Chapter 20, Plant Propagation, for more information on this technique.

Plants must be watered shortly after plant-ing. This will help them establish and ac-climate to the garden conditions. Most herbs need about two weeks to become established in a new garden.

Care and MaintenanceMost herbs do not need much care if they have good growing conditions. Some gardens re-quire more maintenance because of it intended use or design. Below are some simple routine maintenance techniques for herbs.

Staking: Long stems and heavy flower heads can cause plants to break or blow over in wind or heavy rains. Consider staking dill, fennel, monkshood and sage.

Watering: Most herbs are drought toler-ant and require little extra water. Water when plants show signs of water stress, see Chapter 4, Water Management. Deep watering is important for good root establishment. Over watering is more detrimental to herbs than under watering.

Weeding: Reduce weed competition for establishing plants. Because herb roots can be near the surface, hand weeding is more effec-tive than tilling or hoeing.

Mulching: Mulching is an effective way to maintain consistent moisture and temperature levels in the soils. It also reduces weed estab-lishment and keeps the garden looking clean.

Organic mulches can be used to help build the soil in nutrients.

Fertilizing: Most herbs do not need ad-ditional fertilizers. Oils in aromatic herbs will be reduced from over fertilization. Do a soil test to check soil for significant deficiency or toxicities prior to planting. Apply fertilizers any to the plants that seem to lack nutrients (See Chapter 3, Soils.

Pinching: Removal of the growing tip is called pinching. Pinching promotes more braches or stems to develop. Consider pinching leggy plants like basil. Pinching can give plant a more round shape.

Disbudding: Disbudding is the removal of flower buds to keep a plant form flowering. For annual herbs, this prolongs the plant’s life since flowering is the end point of the life cycle.

Deadheading: Deadheading is differ-ent from disbudding in that the flowers are allowed to bloom. Spent blooms are removed to conserve the plants energy from producing seed or detracting from the plants appearance.

Pruning: Pruning is the practice of keeping plants in a desired shape. Pinching is a form of pruning. Pruning can also be done strategi-cally during harvest for plants like rosemary and lavender.

Scouting: Very few pests will harm herbs, but inspect plants for environmental and cul-tural problems regularly, see Chapter 21, IPM.

Indoor Herb GardeningHerbs are versatile. As stated above, they can be grown in the ground or in pots. They can also be grown outside or inside. In fact, grow-ing herbs indoors is very similar to growing them outdoors. As long herbs grown indoors have adequate sunlight, water, fertilizer and soil, and are repotted annually and pruned occasionally.

To insure adequate sunlight, herbs grown inside should generally be placed in a west or south-facing window. However, because the light requirement varies among different herbs, the specific light requirements should be checked before placement. In the winter or in lower light situations, fluorescent lamps or grow lamps may be used to supplement the winter sun for plants that require full sun.

To insure adequate drainage, raise the pot with rocks or pot feet. Additionally, two parts sterilized potting soil mixed with one part


coarse sand or perlite should be placed into each pot. Ground limestone can also be added at this point to “sweeten” the soil. Adding1 teaspoon of lime per 5-inch pot should be sufficient. Next, the water needs of the herb should to be considered. Herbs may need more water while growing, or if they are in clay pots or in hanging baskets. However, herbs should never be drenched, as this would make the roots soggy.

Although herbs can remain indoors all year, perennial herbs will do better if they are placed outdoors in full sun during the summer months. To keep perennial herbs safe while outside, they should be put, while still potted, in the soil up to the rim of the pot. Alterna-tively, instead of being placed in the ground, the pot can be placed in a protected location such as the porch or the patio. Plants should be brought back indoors before the first frost. This will prevent the loss of foliage and will avoid plant damage. The above being said, a light frost can be helpful on mint, chives and tarragon. This is because a light frost can in-duce a rest period that makes the resulting new growth firm and fresh.

Culinary HerbsAs noted in Table 1, herbs have many uses. They can be used medicinally, or as fragrance, dyes, repellants, cosmetics or flavoring. They can also be used symbolically. Herbs that are used in cooking and with foods are called culinary herbs. Various parts of the plant can be are used for cooking, although, it is usually the leaves or seeds. However, the flowers, roots or stems can also be used. Below is informa-

tion about some of the more common culinary herbs and their primary uses.

AniseAnise is an annual herb. The ancient Greeks and Romans used it as medicine and to season their foods. Today, it is used commercially in the production of soaps, perfumes and li-queurs. It is also used medicinally in paregoric and cough medicines. In the home kitchens, the seeds are used to flavor cookies, cakes and breads.

BasilBasil is an annual herb that grows 2 to 3-feet-tall. It grows from seed or rooted cuttings in full sun and rich soil. It needs to be watered generously. Basil leaves should be picked before the plant blooms and should be kept picked to increase leaf production. Its main use is culinary. It is often used to flavor pastas, vinegars, pestos, tomatoes, squash and zuc-chini, among other things.

Bay leafThe bay leaf comes from the bay laurel tree. This tree is not considered hardy in Tennes-see. The primary use of bay leaves is culinary. It can be used to flavor soups, stews, potatoes, pot roasts, chickens and vinegars, among other things. However, the leaf is always removed from the food before serving because it cannot be chewed.

ChervilThis is a hardy annual that can grow to 2 feet. It has ferny leaves that are used in sauces, sal-ads, butters, seafood, eggs, cottage cheese and aspic. Chervil seeds should be planted in the fall or early spring. Chervil freezes well.

ChivesChives are perennial herbs that are in the onion family. They grow from bulbs. The snipped leaves are used in soups, salads, cream cheese, omelets and on potatoes. The blossoms are used as a garnish and in vinegar. It freezes well.

Basil, Chives, Lavender and Sage Planted Together in a Formal Garden Edged with Boxwoods

Figure 3.


CorianderCoriander is a hardy annual that has two names: coriander and cilantro. When the leaves are used, it is called cilantro. When the seed is used, it is called coriander. Cilantro is used in Mexican and Chinese cuisine. Cori-ander is used in curry, commercial luncheon meats, cookies and breads.

DillDill is an annual herb that grows up to 3-feet-tall. Dill seed should be planted in full sun and friable soil. It can be used on fish and cucum-ber. It can also be used in mayonnaise, salads, vinegars and borsch. Use the seed in breads.

MarjoramThis is a tender perennial, so treat it as an annual. It grows to 1 foot and prefers full sun and a lean soil. It is in the oregano family, so it is in this flavor family also. Use the leaves with eggs, cheese, in breads, pea soup and poultry stuffings. Snip the fresh leaves on buttered summer squash and seafood salads. The dried leaves retain their flavor well.

MintThere are many kinds and uses of mint. For ex-ample, the leaves can be used in teas, punches, fruit desserts, pea dishes, ices, jellies, vinegars and sauces.

ParsleyParsley is a biennial herb, but it is does best when treated as an annual. There are two kinds of parsley: flat-leaf or Italian parsley and curly leaf parsley. Italian parsley has a better flavor and is more nutritious. The leaves are used in stuffing, butter, omelets, breads, stocks, soups, salads and on meat and vegetables. Curly pars-ley is best used as a garnish. Parsley freezes well, but loses a lot of flavor when dried.

RosemaryRosemary is a tender perennial evergreen herb that is rich in lore, legend and symbolism. The leaves and flowers were formerly used me-dicinally, but now they are used primarily in cooking. The pine-scented leaves of rosemary can be used in breads, herb oils, jelly, stuffing, tea, butter, soups, stews, meats and potatoes. Rosemary leaves can be used fresh or dried. However, it is necessary to use three times as many fresh leaves, as compared to dried, to compensate for water loss.

SageSage is a hardy perennial. The plants should be started from seeds or cuttings. Formerly, sage leaves were an important medicine. Currently, the leaves are primary used for cooking. They can be added to pork, poultry, squash, stuffing, cheeses, spreads, sauces, teas and breads. The leaves can be used fresh or dried.

Figure 4. Chives in Flower

Prostrate (creeping) rosemary is a Mediter-ranean herb that grows well in rock gardens and containers.

Figure 5.


TarragonTarragon is a hardy perennial that must have good drainage, especially over winter. It does not bloom or set seed in our climate. Both the leaves and the vinegar made from them are very important in French cuisine. Tarragon is used in sauces, mayonnaise, fish and chicken.

ThymeThere are many kinds of thyme. Thyme plants can be creeping or upright. It has many flavors, such as: lemon, orange, lime, coconut and caraway. The best kinds of thyme that have the plain thyme flavor are the French and English varieties. Thyme is used in breads, stuffing, vinegars, soups, butters, cheese, meats, fish and poultry. The leaves can be either fresh or dried.

Herbal VinegarsHerbal vinegars are easy to make, attractive and useful additions to the kitchen. They also make elegant, yet inexpensive, gifts. Inexpen-sive decorative bottles, recycled wine bottles, or flea market finds can be used to make herbal vinegars. Once a container is selected for the herbal vinegar, it can be filled with all sorts of exotic combinations that look great displayed on a shelf or that make remarkable additions to foods and marinades. See the following Tip Box for instructions on how to make an herbal vinegar.

Table 2. Herbal Vinegar Combinations

Type of Vinegar Herbal Combinations Single Herb Compliments

White Wine Vinegar

Rosemary, garlic, raisins and orange peel Dill, borage and shallot Garlic, fennel leaf and parsley Coriander, oregano, garlic and cayenne Coriander, oregano, tarragon, thyme, basil and garlic Lemon thyme, rosemary and peppercorns Sliced or spiraled lemon peel and dill

Borage, chive, dill, savory, sage, opal basil, lavender sprigs or flowers, fennel, parsley, rosemary, tarragon, thyme, garlic and onion stems and blossoms

Red Wine Vinegar

Parsley, sage and shallots Raspberry, thyme and sugar to taste Raspberry and black walnut Oregano, rosemary, sage and garlic Tarragon, thyme and garlic Rosemary and sliced or spiraled orange peel Thyme, hyssop, rosemary, fennel, garlic and oregano Basil, bay, savory, sage and rosemary Bay, cayenne, sage, cilantro, and rosemary

Basil, rosemary, tarragon and dill

White Vinegar

Mint and honey Garlic and rosemary Lemon peel sliced or spiraled dill and black peppercorn Parsley, Mustard, Allspice

Basil, rosemary, tarragon, and dill

Cider Vinegar

Nasturtium, dill and garlic Chive blossoms and savory Tarragon, thyme and garlic Garlic, dill and bay Cayenne, horseradish and shallot Garlic, dill, mustard seed and lemon balm

Lovage, orange peel spirals, raspberries and lavender blossoms

Footer Line Cell Style (Text below Table/Footnotes Go Here


Drying HerbsOne of the benefits of having a home herb garden is that herbs can be brought in from the garden and used fresh, or they can be dried and used at a later time. Homegrown herbs can be just as delicious as those bought at the store. However, if they are to be dried before use, they must be properly prepared, dried and stored.

Preparation and DryingWhen herbs are going to be dried, the best time to harvest them is just before they flower. This is generally the time that herbs are at their peak flavor. However, each plant is unique. Therefore, optimal harvesting times should be checking for specific herbs before cutting them. When the herb is ready to be harvested, it should be cut off early in the morning, just after the dew has dried. Annuals should be cut at ground level and perennials should be cut about one-third down the main stem and side branches.

Once the herbs are cut, they should be gently washed in cold water. The purpose of the wash is to remove debris such as soil or bugs. Once cleaned, the herbs can be drained and the leaves can be removed from the stem. Once the leaves are removed, the next step is to thoroughly dry them. One method of doing this is to place the leaves on absorbent towels or screens and flip them periodically. This will insure that all leaf surfaces are exposed to the air. If long stemmed herbs are being dried and it is not conducive to remove the leaves from the stem, it is also possible to dry the herbs by tying them in small, tight bunches and then hanging them upside down in a dark, dry area that is about 70 to 80 degrees Fahrenheit. Hanging the herbs in the dark helps the herbs retain their green color. Also, hanging the herbs upside down encourages the essential oils to flow from the stems to the leaves, giv-ing the herbs a more intense flavor. Once dry, the leaves can be removed from the stem. In general, it may take a couple of weeks for herbs to dry thoroughly. An herb is thoroughly dried when it crumbles easily. Once dry, the herbs can be stored.

Making Herbed Vinegars

When deciding what type of vinegar to make, it is important to consider which vinegar and which herbs will be used. Because of their smooth taste, red wine vinegar, white wine vinegar and rice vinegar are popular choices. White vinegar and cider vinegar can also be used; however, their flavors are sharper. Therefore, it is important to choose herbs whose flavor will not be smothered out by the strong flavor of the vinegar.

In herbed vinegars, the proportion of herb to vinegar is a sig-nificant factor in taste. As a baseline for proportioning the herbs, three or four 2-inch sprigs of fresh herbs should be used per cup of vinegar. If using dried herbs, 1/4 cup of herb per cup of vinegar should be used. If using garlic, hot peppers, or something similar, 1 clove of garlic or 1 pepper should be used per cup of vinegar.

Once the herbs and vinegars are selected, the herbs should be placed in the previously selected bottles or jars and the vinegar should be placed in a pot. The vinegar should then be gently heated, but not boiled. Once the vinegar is hot, it should be re-moved from heat and cooled to a warm temperature. It should then be poured over the herbs. The herb bottles should then be placed in a dark place, such as a cabinet or shelf away from win-dows, for 3 to 4 weeks. At this point, the herbal vinegars can be used in any recipe that called for vinegar. Herbed vinegars gener-ally last for up to 1 year.

When beginning to make herbal vinegars, it may be easier to use one herb at a time. The table below can be used to help with herb and vinegar selection. However, this table is only a general guideline for beginners, so experimenting with combinations is encouraged.

Drying rooms equipped with dehu-midifiers and ample hang-ing space.

Figure 6.


Drying SeedsSimilar to drying leaves, there are two meth-ods of drying seeds. One method of drying seeds is to first place them on a piece of absor-bent paper. Then, when the seeds are partially dry, they should be gently rubbed between pieces of cloth or the palms of hands. This will clean the seeds and remove any debris or hulls. Finally, the seeds can be spread into a thin layer on a fresh piece of absorbent paper to dry. It may take slightly longer to dry seeds then it does to dry leaves. However, the exact time depends on the specific seed being dried.

Another method of drying seeds is to hang the whole plant upside down inside a paper bag in a dark, dry area that is about 70 to 80 degrees Fahrenheit. As the seeds dry, they will fall from the pod and be caught in the bag. The seeds can then be collected and stored.

Oven and Microwave DryingAlternative methods of drying herbs include using an oven or a microwave. If using an oven, the leaves and seeds that are going to be dried should be placed, non-overlapping, in a flat, shallow pan. The pan should then be placed in an open oven at a temperature no higher then 180 degrees Fahrenheit for 2 to 4 hours.

If using a microwave to dry herbs, the clean leaves and seeds should be placed on a paper plate or towel. The herbs should then be heated in 30-second intervals for 1 to 3 minutes. Herbs should be mixed at each interval. Keep in mind that if being dried in the oven or microwave, herbs may lose some flavor, oils or color.

Silica Gel or Salt DryingSilica gel or non-iodized table salts can also be used to dry non-hairy herb leaves. To employ this method of drying, leaves should be cleaned and then blotted dry. Next, they should be placed in a shallow pan layered with silica gel or salt and left to dry. This drying process will take about 2 to 4 weeks. After the leaves are dried, they should be gently shaken to remove excess silica gel or salt. Once free of visible silica gel or salt, the leaves can be stored for later use. Before using these herbs, how-ever, they should be thoroughly rinsed with cold water.

Freezing HerbsIf it is not desirable to dry or to use the herbs after harvesting, they can be frozen. If herbs are to be frozen, they should be washed thor-oughly and then boiled in unsalted water for 50 seconds. After boiling, the herbs should be immediately cooled by placing them in ice water. At this point, the herbs are ready to be dried off, packed and placed in the freezer. A few herbs can be washed and immediately frozen, without being blanched first. Some of these herbs include, fresh dill, chives and basil.

StorageWhen storing dried leaves or seeds, it is gener-ally best to leave them whole and to grind or crush them as needed. This helps to retain the oil and the flavor of the herb. However, if desired, leaves can also be stored after being crushed to a powder. After placing the dried herbs in storage, it is important to examine the jars frequently for moisture. This is because moisture will cause the herbs to mold. If moisture is detected, the herbs will need to be removed from the jar and re-dried. If no moisture is detected after a few days, the herbs can be stored in a cool, dry place away from light. Glass containers work great for storing herbs. Paper or cardboard containers should never be used. They are not airtight and they will absorb the herbs’ aromatic oils.

SummaryThere are many reasons one might be inter-ested in growing herbs. They can add flavor to foods, dimensions to design and control garden pests. They can also be used to make potpour-ri, teas, medicines and culinary masterpieces. An herb garden can be grown indoors or out-

Natural Vs. Air Drying

Many herbs can be dried slowly. How-ever, herbs with high moisture content need to be dried rapidly or they will mold. Herbs with high moisture content include mint and basil. It is important to always check specifications before dry-ing herbs.


doors, alongside other plants or in a dedicated garden. Herb gardening is a great and fulfill-ing process that people have taken part of since early civilizations. This chapter has introduced the various uses of herbs throughout history, the parts of plants that may be harvested and used, the varying cultural needs of plants and how to plan an herb garden.

Terms To KnowAlliumAlchemyBoltCompanion plantingFixativeLamiaceaeMordantPhysicPubescentTilthTomentoseVulneraryXeric

Test Your Knowledge1. What are some of uses for herbs?

2. What is important to do when planning an herb garden?

3. What routine care techniques are impor-tant for herbs gardeners to understand?

4. Where and how can herbs be used as companion plants?

5. According to the chart, create a list of herbs that could be planted together?

ResourcesThe following books may be helpful for

further information:Brown, Deni, Encyclopedia of Herbs and

Their Uses, The Herb Society of America, Dorling Kindersley, 1995, New York.

Foster, Gertrude, and Louden, Rosemary, Park’s Success with Herbs, Geo. W. Park Seed Company, Greenwood, South Carolina.

Swanson, Faith H. and Rady, Virginia B, Herb Garden Design, Trustees of Dartmouth College, Press of New England, 1984.

UT Extension

utextension.tennessee.eduVirginia Cooperative Extension publications

pubs.ext.vt.edu

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