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Imagine fresh pesto, herb roasted chicken, salsa, herbal vinegars, elegant salads, herbed cheeses and roasted garlic. These rewards await those who plant herbs, water them sparingly, and use them in their kitchen over the year.
Both beginning and seasoned gardeners enjoy growing herbs, and many are easy to care for, thrive in Colorado's sunny, dry climate and actually prefer less water. Herbs can be planted outside, set in pots on a sun-lit windowsill or placed in containers on a sunny deck. Herb borders add color, fragrance and texture to a flower or vegetable bed. When planting herbs outside, turn an inch of finished compost or sphagnum moss into your soil to a depth of 6 inches. When planting in containers, use any potting soil good for vegetables. With good sun, well-drained soil and a half-inch of water (or less) per week, the twelve herbs listed below will flourish, even in hot weather.
Anise's (Agastache foeniculum) licorice flavor accents cookies, pickles, beverages, breads and cheeses. Plant in moderately rich soil, in full sun. Space mature plants 8 inches apart. Harvest seeds in mid-summer when seed heads turn gray-brown. Cut and hang in bunches to dry. When dry, shake the seeds loose and store.
Sweet Basil (Ocimum basilicum) excels in stews, sauces, meats, soups, salads, dressings and pesto. Plant basil in medium-rich soil in a sunny, sheltered spot. Space mature plants 12 inches apart. Harvest fresh basil leaves just before it flowers, or pinch off flowers to increase leaf production. To dry, cut 6 inches above the ground, and hang upside down in a warm, dry area. Basil takes longer to dry than most herbs.
Coriander/Cilantro (Coriandrum sativum) leaves spice up salads and Mexican dishes, while its orange-flavored seeds flavor cold cuts, curry, cookies, Scandinavian cooking and Asian cuisine. In late spring, sow seeds in medium-rich soil, in full sun. It will re-seed if allowed. To harvest, hang plants to dry. After seeds turn brown, shake seeds out. Never use partially dry coriander seeds - they are very bitter. Coriander flavor improves if stored a month before using it.
Dill (Anethum gravolens) seeds and leaves spice soups, pickles, cheese, breads, sauces, potatoes, meat and fish. Sow seeds in medium-rich soil, in a sunny, protected spot. Continue sowing seeds throughout spring and summer. Don't plant near fennel as they may cross-pollinate. Thin seedling so they are 12 inches apart. Stake plants when they're 18 inches tall. To harvest seeds, hang flower stalks upside down in a sunny place. When dry, shake seeds out and store. To harvest leaves, cut after the plant is 8 inches tall.
Garlic (Allium stivum) perfects a wide variety of foods. In early spring, plant cloves shallowly, sharp end up and 4 inches apart. Don't over water. Weed well. To harvest, fork garlic bulbs out when the stems dry. Dry bulbs in the sun for several days. Tie into bunches and hang in a dry, cool place.
Nasturtium (Tropaeolum majus) leaves and flowers spice up salads and cheese spreads. Nasturtiums grow well in any sunny spot. Plant in poor soil if you want flowers. Add compost to the soil if you prefer the leaves. Sow seeds in late spring and water sparingly. To harvest, cut leaves in mid-summer, just before the plant flowers. Flowers are best eaten fresh.
Oregano (Origanum spp.) flavors countless Spanish and Italian dishes. In early spring sow seeds in a sunny, sheltered spot. Space mature plants 12 inches apart. Harvest branches in late summer before buds flower. Tie in bundles, dry in an airy, shady place.
Parsley (Petroselinum crispum) leaves are rich in vitamin A and C and accent soups, salads, eggs, meat, poultry, vegetables and breads. Plant in rich soil, in sun or part shade. Space mature plants 8 inches apart. Pinch out flowers to keep leaves productive. Freezing parsley preserves flavor better than drying it. To freeze, wash leaves, pack in ice cube trays, and add water. When frozen, remove parsley cubes and store in the freezer in plastic bags. Defrost in a strainer and use like fresh parsley.
Savory (Satureja sp.) improves poultry, soups, stuffing, salads, beans and sauces. In late spring, plant seeds shallowly in medium-rich soil, in full sun. Make several sowings three weeks apart. Thin seedlings to 6 inches. Use only tender young leaves. Cut shots just before the flowers open, once in summer and autumn. To dry, hang bunches in a warm, dry place. Freeze like parsley.
Add fresh sorrel (Rumex scatatus) leaves to salads or cook them with spinach, omelets, veal and fish. Plant in a sheltered spot, in sun or part shade. Sow seeds in spring, thin to 6 inches, or divide the roots in spring or fall. When the plant flowers in early summer, cut it back before it goes to seed. Harvest when the plant has formed five strong leaves. Do not cook leaves in an iron pot or they'll turn black. Dry leaves in the dark.
French Tarragon (Artemisia dracunulus) enhances eggs, poultry, fish, vegetables, pickles and vinegar. Plant in full sun. Space mature plants 3 feet apart. Divide roots every three years. Water sparingly. To harvest, hang in bunches in a shady, dry place. Pack in small plastic bags, then freeze.
Thyme (Thymus vulgaris) adds flavor to roast meats, fishes, sauces, soups, stuffing, and salads. Plant in full sun. Space mature plants 10 inches apart. Clip back each spring. To harvest, cut sprigs before the plant flowers. Hang dry in a shady place, rub leaves from stems, and store. Freeze like tarragon.
Always store dried herbs in airtight containers that keep out sunlight. Use a quarter teaspoon of dried herbs per four servings. A quarter teaspoon of dried powder equals 1 teaspoon dried leaves, which equals 1 tablespoon fresh. Add herbs during the last part of cooking. Herbs in uncooked foods need time to blend flavors, so add as far in advance as possible.
These versatile, drought-tolerant herbs deserve a try in your garden and cuisine.
For more information on Gardening, contact your
local Colorado State University Extension office.
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