Mint, rosemary, basil and thyme are not the only culinary herbs I grow. There are others I use quite as much, if not more. They share the raised bed with the thyme, rosemary, and lavender. (The lavender will have to wait until Thursday, by when I hope that at least a few of the varieties are blooming.)
Fernleaf Dill
First of these is dill. I don’t do much canning or pickling (as in none) but the leaves are a wonderful addition to egg dishes, salads, and fish. On the rare occasions when I make borscht, I garnish with sour cream and sprinkle dill leaves on top. Since it is the leaves I’m after, I usually grow Fernleaf.
Curled-leaf Parsley
Parsley is another herb I enjoy fresh. It often gets mixed with cottage cheese and salads. Most years I have both curly-leaved and flat-leaved, but this year I’m just growing the curly-leaved.
Chives are one of the very few herbs to be perennial up here, and they also seed freely. Their lavender flowers are decorative in the perennial bed, and I have several clumps in the raised beds as well. I should probably get rid of some of them, but they are too good in cottage cheese and salads.
Tricolor Sage
I grow tricolor sage as a culinary herb, but I don’t use much of it. Like thyme, it is often used with poultry. In addition, I like to keep a plant of pineapple sage around just for sniffing.
‘Westacre Gold’ Oregano
Oregano, for me, is the flavor and aroma of pizza. Not the modern fast-food pizza, but the pizza I remember growing up in New England. Once the zucchini starts bearing, I’ll slice it and cook it gently in olive oil with oregano and basil, then sprinkle with shredded Parmesan cheese.
Chervil
Finally, I try to get at least one plant of chervil. Sometimes I don’t have to, as it self-seeds vigorously. These lacey leaves are wonderful in scrambled eggs and another addition to salads.
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Nice selection of herbs. My dill self sows nicely. I have the pineapple mint and the tri-color sage, Sue Ann. Do you winter them over on a windowsill, or start from seed each spring? I have common sage as well. Don’t do much with either of the sages. I find them to be rather unpleasant to eat–not the flavor, the texture. There must be something to the “rubbing” process of commercially prepared sage. Makes it much more palatable. I grow several varieties of basil too.
I try to winter over a few herbs for winter use, but it’s so dry indoors here in winter I often can’t keep them going. I’m too lazy to grow seedlings indoors any more, so I usually buy starter plants.