Showing off your herbs

I don't know about you, but I like to show off my herbs in nice teracotta pots, particularly when I'm growing them indoors. They make a nice feature in the kitchen or conservatory and are a talking point when friends and family drop by.

I like to label them as I can't always remember each variety, particularly if I am growing several similar types. Plastic labels look OK, but I prefer to use metal ones - they look much nicer and are more robust.

Metalgardenmarkers.com supply garden markers, plant stakes, and plant labels in a range of differing styles, shapes and sizes. They are a simple, attractive, and inexpensive way to keep your herbs organized. They also sell accessories such as marker pens and provide information on how to best use the labels.

The mini version is perfect for using for your herb pots. They are just 6″ tall, so will fit neatly, even in the smallest of pots.

The markers are available in packs of 25 or 100. In the slightly larger sizes, I like the copper version which is 10″ tall. Metal Garden Markers also offer a free brochure and you can sign up for a monthly newsletter on the site as well.

Metal Garden Markers really are a great way to label your herbs.

Storing your herbs

When you are storing the herbs you have collected there are many methods to investigate. Some will work better than others. It is all a matter of preference. You can read through and decide what will work for you.

The first method which many people find very simple is freezing. There are two ways to freeze herbs. You can collect the fresh leaves and put them on a cookie sheet in the freezer. When the leaves have been frozen completely, just place them in a storage bag, label the bag with the date and contents, and stick it back in the freezer. Just do not expect the herbs to act or look like fresh when you thaw them. They will still be good for cooking.

Another way to freeze the fresh herbs is one of my favorites. Fill an ice cube tray with the chopped leaves from the herb plant you desire. Fill the tray with water and freeze. When the ice cubes have completely frozen, separate them and put them into freezer bags which you have labeled. You can then take them out of the freezer one cube at a time to add to stews, soups, and other dishes.

I will say that you can store dried herbs in the freezer as well. This can keep them from becoming rancid from being stored too long. This is a good precautionary method in case you did not let the herbs dry long enough. There are times when you think the herbs are dry but you find later they are mildewing in the jars. This means moisture still existed in the leaves. When you freeze the dried herbs, if there is any moisture, it will not affect the herbs.

Many times you will find it is easy to store dried herbs in containers. The best container is one which does not let in light. You can find many apothecary jars with tight fitting lids or even rubber seals. These are the perfect storage containers. With a dark colored jar or bottle the light cannot get to the herbs. Making sure the lid seals properly assures no air can get into the herbs, as well.

Storing herbs in oil is also a good way to preserve the flavor. As long as the oil stays fresh you can keep the herbs. Make sure the leaves are dry and insert into an oil filled jar. This will preserve the flavor. If the oil goes bad, which usually happens in six months or so, the herbs must be disposed of. One of the benefits of preserving the herbs in the oil is you will wind up with an herbal oil which is excellent in cooking.

Boiling water can be a challenge to the beginning cook. Add some herbs to that pot of water and you have the basis for a great soup. Any dish can be enhanced with the use of herbs. Their natural fragrance and flavor just add that perfect blend to make a meal complete.

Herbs like oregano and basil are the base of many Italian dishes. Cilantro and Cumin are what make Mexican dishes taste so authentic. More exotic spices like allspice and ginger can add beauty to the kitchen as well as tasteful treats to the mouth.

There is a difference between using fresh and dried herbs in cooking. The fresh herbs add a delicate flavor. The essential oil is not as concentrated as it is in the dried herbs. The general rule of thumb when using dried herbs is 1 teaspoon dried to 1 tablespoon fresh herbs.



You can blend herbs together to make many different fragrances and flavors. Some of the most popular seem to almost compliment each other as well as the food we put them in.

For some of us, natural is the way to go. With an endless supply of fresh herbs, which you can dry, there is no end to the mixes you can make for dips and salsas, or spreads and appetizers. I have included some of my favorites to give you an idea of what you can do with the herbs you grow.

There are many dishes you can make yourself instead of buying the boxed version. Fresher is better every time. When you taste the recipe which you have made with your own natural herbs, you may never want to use the boxed stuff again.

Choosing your Herbs

Herb gardens have strong roots in American gardening, and with increased interest in natural foods and alternative medicines, are growing in popularity. Cultivating your own herbs can save you lots of money, and store-bought herbs can't compare with the taste and aroma of freshly harvested herbs. Extracts and dried herbs can be dried and used long after the growing season is over for cooking, health, fragrance and decorative items such as wreaths.

Easy to grow, herbs are seldom attacked by insects and diseases. While most herbs are small, non-woody plants, some herbs, such as rosemary and lavender, may grow to small shrub-like plants.

Historically, people have used herbs to flavor food, heal, and create magical charms. Many of the charms can be connected to what we now know to be medicinal properties. Early settlers brought to the new land the herbs they used for health, flavoring, storing linens, fabric dyes and home fragrance. Immigrants from European, Asian and other lands contributed their herbs to the ongoing exchange of slips, seeds, and plants. Of course, American Indians had already been using many of these herbs, in their cooking, healing and leather dying.

With so many herbs today, it can be difficult to choose which ones to grow.

Just as with any plant, you should select herbs that will grow well in your location zone (unless growing indoors of course). The USDA hardiness zones serve as a rough guide, and your local university extension can also help. Remember, microclimates can exist within these zones, and plus shady spots provide cooler temperatures and sunny spots provide warmer temperatures.

Other things to consider:

How do you want to use the herbs?
If using for culinary purposes, which flavors do you like?
What type of visual impact do you want? (herb garden design will be discussed
in Part 2)
Which herbs have the fragrances that you will enjoy when visiting your garden
or using in the home?

For example, a few of the herbs commonly used by chefs include rosemary, oregano, dill and mint. Herbs with medicinal properties include oregano (respiratory), comfrey (arthritic or rheumatoid dogs), rosemary (headaches), and many more. Herbs treasured for this fragrance include lemon balm, mint, sage and well, just about any herb! Some herbs, such as the mints, are quite invasive, but there are solutions for this we'll discuss in Part 3.

Don't worry about making all of your selections right away. Space can be left in your garden for not only propagating the herbs you enjoy but for adding herbs
as your interest and needs increase.

Finally, here are a few examples of commonly used herbs:

Annuals (bloom one season and die): anise, basil, chervil, coriander, dill and summer savory.

Biennials (live two seasons, blooming second season only): caraway and parsley.

Perennials: (overwinter; bloom each season once established): chives, fennel, lovage, marjoram, mint, tarragon, thyme and winter savory.

To learn about the qualities and growing habits of individual herbs, consult a good, garden catalog, your library, and/or your local nursery.