Basic Herbs

Once upon a time I remember there being some sort of very half-hearted herb garden container thingy in our house (that only lasted a few weeks before being sentenced to exile outside due to neglect).  It was a windowsill container with three or four different cooking herbs in it, and I distinctly remember the smell of the basil.  Even when it was mostly dead, it had a very strong smell.

Herbs have always fascinated me.  They do so much to enhance foods’ flavor.  They also seem relatively easy to grow, as Pinterest is littered with ideas for cute containers to grow herbs in in your own kitchen. 

Basil- The spice cabinet in our kitchen says that basil is the tomato’s best friend.  You can use it in soups and pasta dishes, on pizzas, or anything suggesting tomato.  It’s also a good garnish for salads.  The leaves can either be used freshly cut, and can also be frozen or dried.  Basil usually gets from 1-2 feet tall, and can start harvesting (from seed) within 4-5 weeks, with peak harvest between 8 and 12 weeks.  It is also an annual (read: I’m already bracing for its eminent death). 

Oregano- I see this being used in pizza, Mediterranean dishes, and anything else basil is involved in.  Unlike basil, however, oregano is a perennial.  I would suggest using Greek variety of oregano, as common oregano is bland and not as good for cooking.  You can start cutting the leaves to use in dishes when the plant is about 6 inches tall.

Rosemary- Like an evergreen shrub, rosemary is great on basically any kind of meat, as well as potatoes and pasta.  (Note: there are trailing varieties, as well.) You cut off the tips of the shoots, and cook it from there, essentially.  Rosemary shrubs can be anywhere from 2 feet to 6 feet tall, so choose varieties carefully!  It’d probably be best to buy a good-sized one from a nursery, as they grow very slow, as well (they are also a perennial). 

Thyme- This is yet another herb with almost limitless seasoning possibilities, and also a perennial.  These are just itty bitty- only 3-12 inches tall.  The leaves can be used in cooking both whole or chopped. 

One thing I’ve found about all four of these: For maximum results, pinch the plants’ flowers before they have a chance to bloom in order to keep the plant from “going to seed” or what have you (taking the focus away from growing awesome seasoning to being pretty, essentially).  You can also dry the leaves of all of these plants for later use.  (This is done by several different methods; I prefer to hang them upside-down for a few days.  Other people cook them in the microwave for a few minutes, and others just leave them out in the sun for a few days.)