Great Plains Gardening

By Edith Koeller

August 15, 2003

This week I would like to consider growing, preserving and using herbs. CSU Extension Office has a fact sheet #9.335 that is very informative. I shall try to include both annual and perennial herbs, but if one is not included that is what is growing in your herb garden, I encourage you to check out the fact sheet.

"Herbs grow in temperate areas of the world. In contrast, spices grow only in tropical zones. The leaves and seeds of herbs often are used as complements to food dishes. Herb leaves can be used fresh, or they can be dried or frozen for later use. Seeds usually are dried before use. Their flavor comes from oils in the cell walls of the plants. Chopping or grinding breaks the cell walls and releases the flavor. Heat increases the rate at which some herbs release their flavors."

"A few different herbs in the garden generally serve the needs of the average family. In Colorado, herbs need supplemental water to grow. Protect the crown of overwintering perennials with a loose covering of straw, and water occasionally to reduce the chance of winterkill."

"Perennial herbs grow for more than one season and include sweet marjoram, parsley, mint, sage, thyme and chives. Most can be started from young plants. Start parsley, however, from seed. Some perennial herbs may winterkill in harsh weather. Treat these as annuals and replant them each year."

"Annual herbs complete their life cycle in one year; start them from seed. Annual herbs include coriander, chervil, chives, oregano, basil and dill. Purchase seed from national seed firms, garden supply stores and other outlets."

"Many herbs can be successfully grown in large containers on a deck or patio. Clay, wooden or ceramic pots work well. Herbs planted in these containers often can be moved indoors before the first frost. If necessary, transplant them to smaller containers for indoor growth."

"Gather herbs in the morning of a dry day, just after dew has evaporated. Label all herbs before they are dried because many look alike when dry. Dry herbs store well for up to a year. Their strength can be judged by their aroma. Dried herbs can be stored whole or crushed, but whole herbs retain their flavor longer. To ensure optimum quality, store in rigid containers with airtight seals. Choose ceramic jars or darkened glass containers to help protect the herbs against deterioration. Make sure herb leaves are completely dry to prevent mold growth during storage. Label all storage containers with the herb’s name and date. Store in a cool, dry place. Quick-frozen herbs will keep up to two years in the freezer if well wrapped. Seal in airtight plastic bags, label with the herb’s name and date."

Let’s consider some of the annual herbs mentioned in the fact sheet. "Anise is grown for its small, oval greenish-brown seeds with licorice flavor. It is used in cookies, candies, pickles, beverages, breads and rolls. The seeds are planted in moderately rich, well-drained soil, with the mature plants spaced 6 to 8 inches apart. Anise likes sunshine. To preserve, cut stems of seed heads after seeds have developed. To dry, place on frames of stretched cheesecloth in a cool shed or room. When dry, remove seeds and store in airtight container."

"Sweet Basil is a good border plant. Dark green leaves have sweet flavor with wild pungency. Excellent with tomatoes, cheese, stews, meats, soups and green salads. Seeds are planted in well-drained, medium-rich soil. It likes sunny, sheltered spot. Mature plants are spaced 12 inches apart. Can be grown in containers, planted in rich soil and clipped to first pair of leaves from base. To preserve, cut stems 6 to 8 inches above ground when plant starts to flower. Hang upside down in warm, dry, dark room or dry individual leaves on cheesecloth or netting screens. When dry, leaves crumble easily. Store whole or crushed in airtight containers. To freeze wash leaves, pack in ice cube trays and fill with water. When frozen, remove cubes and store in plastic bags. Defrost in a strainer and use as fresh."

"Chervil resembles a fine-leaved parsley and fennel combined. Has a light, licorice flavor with a wild taste of pepper. Gives delightful flavor to salads and salad dressings, meats, fish, soups, omelets and stews. Seeds are planted like basil, but in shade or part shade. Avoid transplanting. Mature plants are spaced 9 inches apart. May be grown in containers indoors or out. Pick only young, fresh leaves to dry. Dry and freeze just as basil."

"Coriander has delicate, lacy foliage with pinkish-white flowers It may reach 20 to 30 inches tall. The small, orange-flavored seeds are used in cold cuts, curry powder, cakes, cookies, poultry dressings, French dressing and Scandinavian cooking. Seeds are planted in light, medium-rich soil in sun, with transplanting to be avoided. Mature plants are spaced 10 inches apart. If allowed, it will reseed. To preserve cut off seed heads and dry in an airy place on screens over cloth lined container. When seeds are dry, shake out of heads and store in airtight containers. Flavor improves if stored a month before using."

"Dill has feathery foliage and flower umbels. It grows 2-3 feet tall. Seeds have slightly bitter taste. Used in soups, pickles, cheese dishes, breads, sauces, meats and fish. Dill weed has delicate bouquet and is used to flavor fish sauces, salads, dips, potatoes and meats. Seeds are planted in medium-rich, sandy, well-drained soil in sun. Needs wind protection and transplanting should be avoided. May be staked when 18 inches tall. Plants should be spaced 12 inches apart. Do not plant near fennel, or they may cross-pollinate. To preserve, cut young leaves and spread in a thin layer to dry until brittle. Crumble leaves and store in an airtight container. To collect seeds, cut flower umbels stalks or pull entire plant from ground and hang upside down in a sunny; place to dry. Shake seeds out when dry. Store in airtight containers."

Since space is limited, I shall continue with more herbs, their characteristics, and preservation next week

Until next time…