Tag Archives: culinary herbs

There’s More to Basil Than Pesto

Posted on August 18, 2023 | Leave a comment

Pesto Perpetuo basil

I cannot imagine a garden without basil plants. Basil is the essence of summer. I don’t limit myself to just one — I grow lemon, lime, sweet, Thai, holy, and cinnamon, just to name a few. It seems that most people only know sweet basil and only one use for it: pesto.  Granted sweet basil has become the poster child, but there are many different types of basil plants to explore. The genus Ocimum has more than 30 species. Within the Ocimum basilicum species, there are more than 40 cultivars.  All of these can be used in a variety of ways both in the garden and home.

Basil plants are herbaceous annuals that need warmth, full sun, and well-drained soil. If I think of basil as an annual flowering plant, I can imagine how to use the different varieties. Also, classifying basil into five basic categories makes it easier to select a particular type for a particular function.

  • sweet green foliage (the green plant we always associate with pesto such as Genovese or Italian large leaf)
  • small leaves and dwarf size (spicy globe basil, dwarf Greek basil, Minette, or Pluto)
  • colored foliage (purple leaved Purple Ruffles or Dark Opal or light green/cream variegated Pesto Perpetuo)
  • colorful flower heads (Thai Siam Queen has purple stems and fragrant purple flowers), African blue (many prominent purple flowers), or cardinal (purple stems, purple/red flower heads)
  • fragrant leaves (holy, lemon, or lime).

Some basils fall in two or more groups. For example, cinnamon basil has fragrant leaves, purple stems and veins, and deep pink flowers. This plant provides scent, flavor, and color.

cinnamon basil

The following are suggestions for using basil. The exact species or cultivar depends on your personal preference and availability in your area.

Container Plant

All types of basil can be used as container plants for green, variegated, or purple foliage, or colorful flower heads. Basil comes in different sizes from 8 inches to 4 feet so make sure the maximum height is in proportion to the container. Companion plants must also like well-drained soil and the container should have drainage holes. I had a few extra holy basil plants that I stuck in the same container as my bush beans and both are thriving.

basil flowering in container with ornamental pepper

Annual in the Garden

All types can be used as an annual in the garden bed, either for green, variegated, or purple foliage or for colorful flower heads or simply to fill in a gap. If you think of basil as a flowering annual like a marigold, you could plant them in the same type of location. My Thai, lemon, and lime basil have filled the gap left by my bleeding heart plant, which goes dormant in the beginning of the summer. In particular, the dwarf basils are best for creating a tight edging effect. They have small leaves, similar to boxwood, and are great for delineating a garden bed in the summer. Spicy globe basil is often used to outline a garden bed.

purple basil

Cut Flower for a Vase

The basils that are grown for colorful flower heads or dark foliage are beautiful in flower arrangements. For example, Thai and African blue provide purple flowers and Purple Ruffles provide purple leaves.

African blue basil

Potpourri and Dried Flower Arrangements

Basil produces a tall, sturdy flower stalk that dries well and can be used in dried flower arrangements. The leaves or flowers can be used in potpourris, especially the more fragrant leaves such as cinnamon basil. When I cut Thai basil and fresh flowers such as dahlias for a vase, I can throw away the dahlias after they have past their prime and put the Thai basil flower spikes in another vase with purple gomphrena as a dried flower arrangement. A basil flower has a rigid calyx, like a socket, that holds the small delicate flower like a lightbulb. Once the flower is past its prime, it drops out and the rigid calyx remains.

Thai basil

Pollinator Magnet and Bird Food

Basil’s small flowers are attractive to beneficial insects and bees. Birds, such as goldfinches, love the seed heads. I grow lemon basil in a container on the deck to attract the finches so I can see the birds up close through my kitchen window.

Botanical Flavor

Usually a sweet basil such as Genovese is used in pasta, eggs, pesto, soups, salad, and vegetables, but you can try any type of basil.  I use lemon basil with fish and Thai basil with stir fried chicken and vegetables. Thai basil is often used in Asian cuisine because it keeps its flavor at high temperatures.  Holy basil often is used in Indian cuisine and the sweet basil is often used in the Italian cuisine. There are so many cuisines that employ basil and so many recipes it is best to obtain an herbal cookbook.

sweet basil

The purple basils work well in vinegar or oil for color and scented basils such as cinnamon can be used for flavor in either a vinegar, oil, or marinade. I use the cinnamon which has a purple tinge in homemade vinegar and give it as a gift to my family.

Sweet basil is good for butter and the spicy types are good for honey and jellies. I swirl small pieces of sweet basil into a stick of soft butter for use on breads and rolls. (This also makes a good hostess gift).

Lemonade, cocktails, tea, and fruit juice pair well with basil. Try adding the spicy, cinnamon, lemon or lime flavored basils to these drinks for flavor or just make a cup of tea with basil leaves.

Basil flavors cookies, pound cakes, and breads (rolls, muffins, flatbreads). I use the sweet basil for flatbreads and dinner rolls and the lemon, lime, or cinnamon for pound cakes. For a real conversation piece, sometimes I decorate a cake with basil flowers, which are edible. The actual flower is small and within the calyx so I have to pull the flower out from the calyx with tweezers. This takes time but is good for a special occasion when you want to “wow” folks.

Basil can be used in sugar syrups for fruit salads, desserts, and drinks. This is especially good with cinnamon, lemon, or lime basil. Make a sugar syrup by bringing to boil one cup of water and one cup of sugar with one cup of leaves and then simmer for 15 minutes. Drain through a colander to remove the leaves and let the syrup cool before using. Keep the syrup in a jar in the refrigerator to have on hand (throw out after a week or two).

glass jar of basil sugar syrup

Another way to “wow” family and friends is to sprinkle strips or ribbons of lemon, lime, or cinnamon basil leaves on fruit salads and/or add the small flowers to the fruit salads (again pull the actual flower out with tweezers).  As mentioned before, coat fruit salads with the sugar syrups or intersperse a leaf with chunks of fruit on a kebab.

Try growing several basil plants in your garden, which are easy to grow from seed but small transplants are commonly found at the local nurseries in the beginning of the growing season.

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Learning About Herbs Under the Arbor

Posted on June 22, 2023 | Leave a comment

One of DC’s best kept secrets is the Under the Arbor program. The Units of the Herb Society of America in the mid-Atlantic area host demonstrations at the National Herb Garden in the U.S. National Arboretum. These are on designated Saturdays, 1:00 to 4:00 pm, free and open to the public. Plenty of parking and visitors can also roam the entire Arboretum and/or check out the National Herb Garden. Sometimes one Unit will host the event and sometimes it is a multi-Unit event with many tables and demonstrations. Volunteers drive up to the Arboretum for the day from other states such as New Jersey, Pennsylvania, Virginia, and the DC metro area to set up the tables, complete with displays, handouts, and often freebies to take home. They love to educate the visitors about herbs and answer questions.

Members of the Potomac Unit

The first Under the Arbor this year was held on June 10. Several Units gathered to present “Well Contained Herbs.” The Potomac Unit had a table literally under the arbor in the National Herb Garden, with information on fire cider, ginger, and rose beads. Folks could sample the fire cider and pick up informational flyers. Nearby was the Pennsylvania Heartland Herb Society discussing scented geraniums and showcasing a strawberry jar full of scented geraniums and large plastic containers planted with several culinary herbs. The Philadelphia Unit talked about Wardian cases which are glass cases used to transport plants on ships in the 19th Century. They had many glass jam jars for visitors to start seeds by adding a little bit of soil and water, and a seed. Next to them a Potomac Unit member was filling a strawberry jar with herbs and giving away ginger rhizomes while another member from Virginia Beach, a member at large, demonstrated thematic containers of tomatoes and herbs.

Members of the Philadelphia Unit

The next Under the Arbor event will be on June 24 and theme is tussie mussies. Tussie mussies are small herbal bouquets that were very popular in Victorian times. Often the herbs were gathered with a bit of lace and ribbon and a small holder to make it easy to hold. While they provided a nice scent, the plants were chosen for their special meanings. The Philadelphia Unit will demonstrate how to make tussie mussies, explain the symbolism of the herbs, and visitors may be able to take one home.

On September 16, the theme is ginger, which is the herb of the year for 2023, and lemon scented herbs. The South Jersey Unit will take the lead in showcasing ginger and other units may participate with ginger delicacies. Volunteers will explain the many lemon-scented herbs.

On October 7, most of the mid Atlantic Units will attend for the annual Chile Celebration. Visitors love this event because they get to taste very hot chiles, as well as fudge made with chiles, and other delicacies. Don’t worry, the volunteers will bring milk and bread if it gets too hot! In addition to learning everything there is to know about the genus Capsicum, visitors can view the Herb Gardens’ chile border which is planted every year by staff.

Members of the Pennsylvania Heartland Unit

Under the Arbor programs are planned and conducted by the National Herb Garden committee. The committee is comprised of representatives from the Herb Society’s mid-Atlantic units, members at large, and with the support of the National Herb Garden’s curator and gardener.

Make sure you visit one or all of these Under the Arbor events this year!

Under the Arbor events are also a fun way for members at large and members from different units to catch up with each other

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Growing Cilantro From Seed in the Summer

Posted on May 4, 2023 | 2 comments
cilantro

Cilantro in early spring

I love cilantro and I plant it every year. It is easy to grow from seed although one can find small plants at local nurseries. Cilantro (Coriandrum sativum) is a member of the carrot family. Because of its tap root, it is best to sow seeds directly in the garden bed or in a container. Often called Chinese parsley, the leaves do look like parsley but if you rub the foliage you will smell a citrusy/woodsy scent.

In the beginning of April, I sow the seed in the ground and in containers on the deck. In early spring, this particular patch in the ground and the containers are in full sun. The seeds germinate in a week to 10 days. The plant grows to about one foot tall and the leaves are broad with scalloped edges. In late April and early May, I harvest the foliage for a variety of dishes. We like to use fresh cilantro for beef empanadas, fried rice, enchiladas, tacos, and salsa.

By late May, beginning of June, the leaves alter their shape to be thin, finely dissected, and lacy. Flower stalks emerge and small white flowers appear. Soon the plant sets seed, which are small, tan balls. These are known as coriander. I clip these off and put in a paper bag to sow next year. Although they are a spice that can be used in the kitchen, I tend to save them to sow again.

cilantro

Cilantro bolting and sending up a flower stalk

Because my original spring cilantro plants have expired before summer tomatoes have even appeared, I sow seeds again. However, cilantro is a cool season annual. For these plants to grow in Virginia’s hot summer, I have to change the environmental conditions to mimic spring.

Cilantro likes cool temperatures and relatively moist soil. This happens naturally in the spring, but in the summer, that means I need to provide morning sun and afternoon shade or dappled shade. This will decrease the summer’s heat. The soil needs to drain well yet be high in organic matter. If it does not rain for a while, I will have to water the plants with a hose. I have to constantly be aware of soil moisture and rain.

In the summer, I sow the seeds in a different place in the garden, a place with afternoon shade. If one cannot provide shade, consider buying a shade cloth or grow in containers that can be placed under trees. I also sow the seeds in containers on the deck where there is a tree because it is easier (i.e., takes less time) to walk out on to the deck from the kitchen door and monitor the plants. It takes more time to walk into the garden so I do both in case I get too busy. Gardening is a gamble; it is a high stakes game. The more you sow in a variety of places, the higher the likelihood that something will germinate and grow so you can enjoy the harvest.

cilantro

Cilantro flowers

I sow seeds every few weeks. With the high summer temperatures, the plants will bolt even quicker than in the spring. Thus, I have a narrow window of opportunity to harvest leaves from a planting.

One trick to having fresh cilantro all summer long is to continue to sow the seeds in as cool a place as you can manage. Another trick is to use varieties that are known to be slower to bolt. They will still bolt but you may be able to delay it a few weeks. Try Santo, Caribe, Calypso, Slo Bolt, Leisure, or Longstanding. You may have to order the seed packets online; it is likely your local nursery will not carry these. Check out these seed companies.

coriander

Cilantro seeds, also known as coriander

Some people get tired of this real quick and just give up during the summer. This is fine too; it does take more time and diligence to grow cilantro in the summer. Remember though that fall conditions are like spring, cool and moist. Try sowing seeds in September to have foliage in the fall. Because cilantro is resistant to a light frost, you can sow seeds every few weeks and then protect with a row cover, low tunnel, or a cold frame to harvest up until the holidays.

In the DC metro area, one can continue to purchase small cilantro transplants at local nurseries to plant in the garden. You can also purchase fresh cilantro at many grocery stores in this area. I like a challenge, though, and I like to be able to walk out to the garden and snip fresh cilantro whenever I need it. Try growing cilantro from seed this year.

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Growing and Cooking with Oregano and Marjoram

Posted on March 31, 2023 | Leave a comment

Flowering Greek Oregano

This week I was in the garden, cutting back the old flower stalks from my oregano. I love seeing the new growth in the spring. Nearby is the marjoram, also flushed with new green growth. Now, before they flower, is a good time to harvest the leaves and either use fresh or dry them for future use.

The Origanum genus is in the mint family, Lamiaceae. There are more than 40 species and many varieties and hybrids – they cross pollinate easily. All have typical “mint” flowers: bilaterally symmetrical with five united petals that create an upper and a lower lip. The small flowers occur in spikes and attract beneficial insects and pollinators. Some plants have bracts or modified leaves that are more pronounced and colorful than others (poinsettia and bougainvillea are examples of colorful bracts that look like flowers but are not true flowers). They all have hairy stems and leaves and again, some more so than others.

Of the culinary herbs in the Origanum genus, all hail from the Mediterranean area, thus requiring full sun, well-drained soil, and good air circulation. Not all are hardy here in the mid-Atlantic area but they are all deer resistant because of their chemical constitution. These plants have two primary chemicals: carvacrol and sabinene hydrate. Some have thymol. Carvacrol is responsible for the pungent, peppery flavor you know so well from “pizza oregano.” It is a creosote-scented phenol with antibacterial and antifungal properties. The amount in each plant varies.

If you are purchasing a plant for culinary use, crush a leaf, and smell and eat it first before you purchase the plant. You want to ensure it has the right amount of carvacrol for your palate. You want to do this so you don’t accidently purchase Origanum vulgare, which is a common oregano type plant that has naturalized in this area. Although edible, it is not considered “tasty” because of its low level of carvacrol. It can still be grown as an ornamental in the garden and has small pink flowers (not white) in the summer.

Baby oregano popping up among the sedum

For the best flavor, buy Origanum vulgare subsp. hirtum, which is Greek oregano, or Origanum x majoricum, which is Italian oregano. Both have a high levels of carvacrol. Both are hardy to this area and make great landscape plants. These plants have small white flowers on inch-long terminal flower structures and provide greenery above ground in the winter.

Greek oregano’s new spring growth

I have Greek oregano. From spring to summer, there is new growth and the stems grow upright. If I were to cut the leaves now to use in the kitchen, it will rebound quickly and then I let mine flower. By summer, the branches topple over with the weight of the flowers. The area is surrounded by insects and bees. By late fall it gets a little ratty looking. Usually I leave it as is over the winter.  The plant remains above ground in the winter and the foliage turns purple. Every year, a baby plant pops up in the front garden which is easy to pull and either throw away or pot up and give to a friend.

Greek oregano bending under the flowers’ weight

I was given ‘Hot and Spicy’ which is a cultivar of Greek oregano. I find it too pungent and peppery so I grow it in the backyard, against the tool shed. It receives morning shade and afternoon sun but still flowers. I don’t harvest it, I just let it flower to attract the pollinators for my vegetables nearby.

Next to my Greek oregano is sweet or knot marjoram. Marjoram has a low level of carvacrol and but a high level of sabinene hydrate, which is more of a fruity flavor. Marjoram is so sweet it is used in perfume as well as baking and cooking. In the past, marjoram was employed as a strewing herb, incorporated in potpourris and sachets, and used to scent linen closets and hope chests. It is called knot marjoram because the flower buds are knots; like knots used as buttons on shirts.

Marjoram is considered a tender perennial and should not survive our winters but mine has lived for many years in my Virginia, zone 7 garden. I am sure it is because it is in full sun on a terraced area so it has very good drainage and warmth from the south side of the house. Marjoram grows like the Greek oregano. By fall the branches bow down with the weight of the flowers, also surrounded by insects. However, in the winter, the foliage is green, not purple, and I have never seen a baby marjoram pop up in the garden. 

Knot marjoram’s flower buds are “knots”

If you do not have a garden, these plants can be grown in containers for the summer. Make sure the container is in full sun and large enough with drainage holes. You may have to water more often than if they were in the ground.

In the kitchen, you can use fresh or dried foliage from these plants. The herb flavor is always stronger in dried leaves so use less of the dried than of the fresh leaves. These plants add flavor to yeast breads/rolls, savory scones with cheese, focaccia, garlic bread, egg dishes, bean dishes, tomato-based dishes, potatoes, cornbread/muffins, and corn or tomato soup. They pair well with thyme and/or lemon or olive oil or garlic and/or lemon. You can make a rub by mixing with other herbs to rub over chicken, turkey, or pork before roasting. You can also add to stuffing or dressing. The branches can be used to decorate a turkey platter or a side dish.

Try growing marjoram and oregano in your garden this summer. You will enjoy their flavor in your dishes and you will be able to support pollinators and beneficial insects in the garden. For more information on purchasing and growing herbs in the DC metro area, as well as herb cookbooks, click here. If you are interested in learning more about culinary herbs, join the Facebook group called Culinary Herbs and Spices or join the Potomac Unit of the Herb Society of America. 

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Parsley: Easy to Grow Culinary Herb

Posted on February 10, 2023 | Leave a comment
parsley

parsley in January

Parsley is one of those easy to grow culinary herbs that adds beauty to your garden and flavor to your cooking. Here in Northern Virginia, parsley can stay green above ground in mild winters.

Parsley is a biennial, it produces foliage the first year and flowers the second year. I have set aside a small area in the ground I call the parsley patch. There are enough plants so that some are in the first year (when I want to harvest foliage for the kitchen) and some are in the second year (when I want them to flower and develop seed). For extra luck, I also scatter seeds every spring. This way I can harvest fresh parsley year round.

Parsley likes organic matter, moisture, and morning sun or dappled sun. My plants are in the ground but parsley can be grown in containers and window boxes for the summer. I grow flat leaf or Italian parsley, which is best for culinary purposes. There is a curly leaf type that is best used as a garnish.

curly parsley in summer

To harvest parsley, cut outer, older leaves at the base, leaving the core or inner, younger leaves.  Cut with scissors (don’t pull) and put in a large bowl of cool water for about 20 minutes (to wash the foliage and drown any bugs). Pat dry and cut the leaves and stems into small pieces with scissors or a knife.

I use parsley for my bean stew, roasted vegetables, roasted potatoes, pasta, and salads. I also use the foliage for garnish for holiday dinners and plates of fruit. I have heard of folks using it in smoothies. In addition to its flavor, parsley has high levels of vitamins A, C, and K, plus a high level of chlorophyll that freshens your breath!

Try growing parsley from seed this year to create your own parsley patch. Here is a list of more than 100 seed companies.  Or, you can always find a small plant in the spring in local garden centers and either plant in the ground or in a container.

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New Herbs for 2023 to Grow in Your Garden

Posted on January 8, 2023 | 2 comments

Butterfly pea I grew in my garden

For several years in a row, I used to write a new plants article for a magazine’s spring issue. It was fun to flip through seed catalogs, identifying the new plants. But in some ways, it was a challenge. What is “new”? What is “new” to me may not be “new” to other gardeners. What is new for one seed company may not be new for another. The term “new” is very subjective. I would always see a new color of a petunia or zinnia or dahlia but since there were new colors every year, a new color did not seem really new to me. It was just another color of the same plant. Plus, my article reflected what was known when I wrote it – at that point in time. Some companies announce their introductions in December, the year before the new growing season, while others wait until the spring of the current year. So I struggled with “new.” Continue reading →

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Herbs for the Holiday Festivities

Posted on December 2, 2022 | Leave a comment
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pumpkin pie with sage and mums

When I think of herbs for Christmas, I always think of the Simon and Garfunkel Scarborough Fair song:  “Are you going to Scarborough Fair? Parsley, sage, rosemary and thyme.” Sure there other herbs and plenty of spices but these herbs seem to be the most popular during the holidays. The great thing is that these are easy to grow here in the DC mero area. Continue reading →

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Angelica: Adding the Angels to the Garden

Posted on July 27, 2022 | Leave a comment

Angelica archangelica in shade

Last August, a fellow member of the Potomac Unit of the Herb Society of America had fresh angelica seeds to give away (Angelica archangelica). She warned that the seeds had to be sown immediately–fresh seed is best for successful germination. I quickly sowed several seeds and ended up with 10 plants! I transplanted them in several places in my Virginia garden, some in part shade and some in full sun. They overwintered well here in Zone 7 and emerged in the spring. Today, at the end of July they are all doing well except one that is a little chlorotic (yellow leaves). Continue reading →

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Fennel Finds its Place in the Garden

Posted on June 16, 2022 | Leave a comment

fennel in the summer with caterpillar in right corner

I grow fennel, Foeniculum vulgare, in my Virginia garden for many reasons. First of all, it is easy to grow from seed. In the garden, the plants can be showstoppers at five feet tall but sometimes they bend from the weight to weave among the perennials and shrubs. Their tubular stems mingle with the pumpkin vines on the ground or rest on top of the chrysanthemum shrubs while their green, fern-like foliage peak through the zinnias.

Throughout the summer, I can harvest the foliage for use in the kitchen. The leaves have an anise flavor and are good for flavoring fish and chicken dishes and root vegetables. Snips of the foliage can be sprinkled on salads, soup, eggs, and tuna salad sandwiches. Continue reading →

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Marvelous Mint

Posted on April 9, 2022 | Leave a comment
peppermint

peppermint

Mint is a great plant to have, as long as you grow it in containers. It is very versatile — there are so many uses plus it is easy to propagate and make gift plants. Hardy to zone 5, they survive the winters well in containers here in Virginia. Continue reading →

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