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May: Plant an Herb Garden
What to plant in your kitchen herb garden
Basil. Bushy annuals, 1 to 2 feet tall, come in a variety of flavors. In addition to sweet Italian types, try spicy cinnamon basil, zesty lemon basil (Ocimum basilicum citrodorum), or pungent purple-leafed kinds like 'Dark Opal' and 'Purple Ruffles'. 'African Blue' basil is a tender perennial. Use fresh leaves in pastas, pesto, salads, and soups.
Chives. Clumping perennial, 1 to 2 feet tall, with grasslike leaves bears edible rose-purple flowers in early summer. Grow onion-flavored chives (Allium schoenoprasum) or garlic chives (A. tuberosum). Use the leaves in salads and sauces, the flowers as garnishes or salad toppings.
French tarragon (Artemisia dracunculus). Upright perennial, 1 to 2 feet tall, has narrow green leaves with spicy anise flavor. Give plants sun and excellent drainage; too much fertilizer produces tender growth with little flavor. To harvest, snip out tips. Use in egg, chicken, and fish dishes, or in béarnaise sauce.
Lavender. Perennial English lavender (Lavandula angustifolia) forms mounds of gray-green foliage topped by flower spikes. Compact varieties such as L.a. 'Munstead' (11/2 feet tall) and L.a. 'Hidcote' (11/2 to 2 feet) fit best in raised beds. Toss the fragrant leaves on the grill to flavor meats, or steep the flowers for lemonade.
Mint. These hardy perennials, 1 1/2 to 3 feet tall, have invasive roots that can choke out less vigorous herbs, so give them their own box. Set plants 12 to 18 inches apart. In addition to familiar spearmint (Mentha spicata) and peppermint (M. piperita), try apple mint (M. suaveolens), pineapple mint (M.s. 'Variegata'), and chocolate mint. Use spearmint for cooking, others to flavor tea.
Nasturtium. Annual flowers in vivid shades of yellow or red. Dwarf kinds (to 15 inches tall) work best in raised beds. Edible blossoms and leaves add a peppery, cresslike flavor to salads.
Oregano. Bushy perennial grows 1 to 2 feet tall. Choose pungent Greek oregano (Origanum vulgare hirtum) or milder Italian oregano (O. majoricum). Use in pastas, pizza toppings, sauces, soups, and stews.
Parsley. A biennial grown as an annual, it forms 6- to 12-inch tufts. Dark green curly-leafed types make a handsome garnish; many cooks prefer the stronger flavor and smoother texture of flat-leafed Italian parsley.
Rosemary (Rosmarinus officinalis). Prized for its aromatic, evergreen leaves, this Mediterranean native comes in upright and trailing forms. Chefs prefer the resinous foliage of bushy, upright varieties like 'Tuscan Blue' (6 feet or taller), which bears edible bright blue flowers in winter and early spring. Use the leaves to flavor pork, lamb, and poultry.
Sage. Bushy perennial reaches 1 to 2 feet tall. For the classic flavor associated with turkey stuffing, try garden sage (Salvia officinalis) or dwarf sage (S.o. minumus). More decorative varieties are golden 'Icterina' and variegated 'Tricolor'. Use in soups, stews, and poultry stuffings.
Sweet marjoram (Origanum majorana). Usually grown as a summer annual, this plant reaches 1 to 2 feet tall. Its tiny leaves are sweet with a milder flavor than Greek oregano. Use to flavor eggs, soups, herb butters, and vinegars.
Thyme. Hardy perennial English thyme (Thymus vulgaris) grows about 1 foot tall; its tiny, pungent leaves add mild tang to fish, pork, poultry, and vegetables. Similar-tasting silver thyme (T.v. 'Argenteus') is more ornamental but less hardy. For zesty citrus flavor (and pretty yellow-green foliage), try lemon thyme (T. citriodorus) or lime thyme.
More Herbs than you know what to do with? Freeze them!
8 Steps for Freezing Herbs in Oil
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Choose firm, fresh herbs, ideally from your own garden.
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If you wish, you can chop them fine. Or leave them in larger sprigs and leaves. Here I froze a combination of finely-chopped and whole herbs such as rosemary, fennel stalk, sage, and oregano.
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Pack the wells of ice cube trays about 2/3 full of herbs.
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You can mix up the herbs, too; think about freezing a boquet garni of sage, thyme, and rosemary to add to winter roast chickens and potatoes!
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Pour extra-virgin olive oil or melted, unsalted butter over the herbs.
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Cover lightly with plastic wrap and freeze overnight.
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Remove the frozen cubes and store in freezer containers or small bags.
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Don't forget to label each container or bag with the type of herb (and oil) inside!
Upcoming Seminars and Workshops: May 11th
“A Daughter is a Little Girl who Grows up to be a Friend” Mother-Daughter planting workshop with Patsy Eppler (RSVP required)
A little something special to do with your mom, your daughter, or your best friend. Mother’s day weekend come join us for a hands-on workshop lead by Patsy Eppler.
RSVP required. $45 for adults. $25 for children 12 and under. Includes all plant materials and moss purses.
Upcoming dates and topics: We are excited to now be offering seminars and workshops the second Saturday of every month. The seminars and workshops start at 11 am. Mark your calendars!
May 11th: “A Daughter is a Little Girl who Grows up to be a Friend” Mother-Daughter planting workshop with Patsy Eppler (RSVP required)
June 8th: “Tomato Talk” with Owner, Paul Backus
June 13th: “Terrarium Workshop” with Patsy Eppler (RSVP required)
August 10th: “Gardening 101” with Owner, Paul Backus
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All talks are free of charge – please come and enjoy a Saturday with fellow garden enthusiasts here at Green Gardens!
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Workshops will require a Reservation and Registration Fee for supplies and materials.
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Have a topic for us? Please e-mail us suggestions.
Paul’s Herb Pick : Borage
Borage officinalis
Borage: companion plant for tomatoes, strawberries, squash
Companion planting is based on the idea that, like people, some plants do better with good neighbors. For tomatoes, strawberries and squash, one of the most popular of companion plants is borage (Borago officinalis).
As a seedling, borage doesn’t reveal its potential. The leaves are rough and fat, and as they get older, covered in fur. Only when the sparkling lavender star-shaped flowers appear in spring-summer does borage, also known as starflower, shows its potential: Bees and pest-killing wasps love the blooms.
Borage is more than an easy-growing ornamental that brings in pollinators and pest predators. The younger leaves and flowers can be used in salads. The flowers are particularly tasty added to iced water or tea, used fresh or frozen into ice cubes. The flower and leaves have a slight cucumber taste but with a splash of honey.
Borage grows easily from seed or as a transplant bought from a nursery. Seeds and seedlings are readily available.
Borage will also reseed itself throughout the garden with enthusiasm. It’s easy to identify when small; just remove it from unwanted areas and replant where you want it. Borage likes a well-draining soil and can handle sun or shade as long as the ground is kept moist.
Borage is a nutritious, tasty, and attractive herb. Leaves have a cucumbery flavor and can be used to accent salads or mixed with other greens and steamed. Stems can be peeled and chopped to use like celery. The edible flowers can be used as a garnish or in salads, and when candied they make a beautiful decoration for cakes and pastries.
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