Herbs

Herbs garden

Whether grown on their own as an ornamental feature, with other plants in a border or among the vegetable plot, herbs are an invaluable addition to any garden.

They have always been prized for their culinary, cosmetic or curative uses but as well as for their decorative role in the garden.

Few herbs have spectacular flowers or attractive foliage, so the main aspect they are grown for remain their scent.

Cookery enthusiasts consider five classic herbs essential for flavoring many dishes: bay, marjoram, parsley, sage and thyme and they are often combined together as a "bouquet garni". They are all easy to grow and will form the nucleus of any herb collection.

In the following lines you will find a short description of the most common herbs grown for many years for their used for medicine, decoration and flowering. Many of them can be grown on a windowsill, in a container or in the garden where they are harvested and used fresh for aromatization of our daily dishes.

	*Angelica* is a tall, majestic biennial plant that prefers a moist soil in semishade. The seeds, stems and flowers can all be used either fresh, cooked or preserved. This plant is equally at home in a herb or ornamental garden.
	*Basil* is an annual plant, up to 35 cm high that needs good drainage. Leaves are used cooked or raw as a flavoring. Can be difficult to grow.
	*Bay* is an evergreen shrub or small tree that needs a sunny, sheltered and moist site. Leaves used in cooking or as a decoration. Leaves can be dried and stored.
	*Borage* is a self-sowing annual preferring a light, well-drained soil and full sun. Flowers and leaves can be used either fresh or preserved in cooked or salad dishes. This plant is valued for use as a flavoring in low-salt diets.
	*Chervil* is an annual plant that prefers a well-drained soil and semishade. Leaves can be used fresh in cooked or salad dishes. Certain preparations can be used to ease swelling and bruising.
	*Chives* is a perennial bulb that grows in sunny but moist position. Leaves eaten raw, cooked or as a garnish. Flowers can be used in salads. Leaves can be stored dry or in ice cubes.
	*Cilantro* is grown as half-hardy annual, prefers a light, well-drained soil. The leaves and seeds can be used in a range of cooked and salad dishes. This plant can be grown to deter aphids and spider mites.
	*Dill* is an annual plant preferring a light, well-drained soil and full sun. The seeds, stems and flowers can all be used either fresh, cooked or preserved. Often used for pickling this plant is also used to aid digestion.
	*Fennel* is an herbaceous perennial that grows in full sun. Leaves used in salads, soups and with oily fish. Stems are used in salads. An attractive plant for a border, but self-seeds very easily.
	*Hyssop* is a low-growing woody perennial that prefers full sun and good drainage. The leaves and flowers can be used in cooked or salad dishes. Planted around cabbages it can be used to ward off harmful butterflies.
	*Horseradish* is a hardy perennial that prefers sun and moist soil. The root is used in sauces or grated into coleslaw for a fiery flavor. Flavoring oils are volatile, so root is not cooked.
	*Juniper* is an evergreen woody perennial that prefers a well-drained soil. The ripe berries can be used as a flavoring. The berries are used to give gin its very distinctive flavor.
	*Lovage* is a tall herbaceous perennial that prefers moist soil and semishade. The seeds, stems and flowers can all be used either fresh, cooked or preserved. Can be used in dried flower arrangements.
	*Marjoram / Oregano* is a hardy perennial that prefers sunny, well-drained sites. The leaves are used in many Italian dishes, or with eggs and cheese. Leaves can be infused and used as an hair conditioner.
	*Parsley* is a hardy biennial that prefers sunny, sheltered sites. Leaves can be used raw in salads or as a garnish. Leaves can be stored dried or in ice cubes.
	*Rosemary* is an evergreen shrub that prefers sunny, well-drained sites. Its flowers are used in salads and the leaves in cooking lamb and pork. The stems make good skewers for kebabs and the leaves deter insects.
	*Sage* is an evergreen shrub that prefers a sunny, well-drained site. Its leaves are used in cooking and also as a medicinal infusion. Its dried leaves can be scattered among clothes to discourage insects.
	*Sorrel* is a hardy perennial that needs a moist site and good light. Leaves are eaten either raw in salads or cooked like spinach. Remove the flowers to ensure production of more leaves.
	*Spearmint* is a low-growing herbaceous perennial that grows in a wide range of soil. The leaves and stems can be used in cooked or salad dishes. This plant has a reputation as an insect and rodent repellent.
	*Tarragon* is a hardy perennial that prefers a sunny, sheltered site. Used in sauces and vinegars, also with soups, eggs and tomatoes. Divide and replant every three years to keep plant growing well.
	*Thyme* is an evergreen sub-shrub that prefers a sunny well-drained site. Leaves used fresh or dried in cooking. Also used as a disinfectant or in a potpourri. Flowers are highly attractive to bees.
	*Winter Savory* is a woody perennial that likes full sun and a deep soil. The leaves and flowers can be used in cooked or salad dishes. Often planted around vegetables because it repels insects.