Essential Herbs Every Gardener Should Consider Cultivating: A Simple Guide
Mint, Sage, Basil, Cilantro, and Lovage are some of the most popular herbs used in kitchens around the world. Each herb has its unique flavour profile, growing conditions, and uses in cooking.
Mint, originating from temperate zones of Eurasia extending to southern Africa, is the easiest herb to grow. Despite its ease, it can be invasive and should be planted in containers to prevent it from spreading through long-running rhizomes. Mint has a strong 'mint' flavour, but there are many varieties with subtle flavours, making it a versatile herb for flavoring candies, ice cream, teas, sauces, jellies, fresh-steamed vegetables, and cooked fish. Mint leaves can also be used as a garnish and freshens breath when chewed.
Sage, native to the Mediterranean and southwestern Asia, is another easy-to-grow herb that can be started from seed and lives practically free of care thereafter. Sage leaves are often used in heavy fares like fatty meats, stews, stuffings, and sausage. Sage leaves intensify in flavour when frozen, and fried sage leaves can be made by washing leaves, tossing with flour, frying until stiff, draining, salting, and enjoying. Sage can also be dried and ground into a powder with good results.
Basil, a staple in Mediterranean and Southeast Asian cuisines, is native to tropical regions of central Africa and Southeast Asia. Basil's delicate taste is lost when dried, but it can be preserved as basil salt or dried in the oven. Basil is the main ingredient in pestos, which work great over pasta, fish, and many other dishes. Cilantro, another herb garden staple that grows readily from seed, is closely related to basil. Cilantro does not tolerate drought well and should be kept well-watered. Coriander seed, commonly found in spice racks as 'celery seed,' is wonderful ground or roasted and added to dishes where cilantro leaves would be welcome.
Lovage, looking and tasting similar to celery but easier to grow, is native to the Mediterranean and southwestern Asia. Lovage leaves and stalks are edible, but it's best to eat them blanched rather than raw. Lovage has a stronger taste than conventional celery and is a wonderful rich flavoring for soups and steamed vegetables. Lovage seeds are commonly found in spice racks as 'celery seed.'
In conclusion, each herb offers a unique flavour and use in the kitchen. Understanding their growing conditions and properties can help cooks make the most of these flavourful ingredients in their dishes.
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