HERBS

Sweet Basil
Ocimum basilicum
This is a classic basil, used in tomato sauce, pesto and salads. Plant in full sun, 12” apart or in spacious containers. Grows 12 - 18” tall and matures in 60 to 90 days. After the basil plants are
4 - 6” tall, encourage branching by pinching the shoot tips. To promote the production of more leaves, pinch off flower heads as they form. Harvest leaves in the morning, just after the dew has evaporated. Use fresh or hang in bunches to dry. To freeze, dip leaves in boiling water, then in ice water, blot dry and arrange in single layer on baking sheet. Freeze solid, then store in a plastic bag in the freezer for use year-round. Annual.
 

Lemon Basil
Ocimum x citriodorum
This variety is noted for its strong lemon scent and increased leaf production. Lemon basil gives a special kick to tomato sauce, pesto and salads, but my favorite way to use it is over baked or grilled fish in the form of a “lemon-basil butter.” This plant is easy to grow and has an upright habit with a uniform shape. After basil plants are 4 - 6” tall, promote branching by pinching the shoot tips. To encourage the production of more leaves, pinch off flower heads as they form. Grows 12 - 18” tall. Plant in a sunny location 12” apart or in a spacious pot.  60 - 90 days to maturity. Annual.

Caraway
Carum carvi
A native of southeastern Europe and western Asia, caraway has been in use for thousands of years. During its first year, caraway grows about 20 cm high and then reaches about 60cm in the second. In the 2nd year, flat, umbrella like clusters of greenish-white flowers appear on the stems above the foliage and ripen into seeds-after which the plant dies. Thrives in well drained, neutral garden soil and full sun. In cold climates, protect yearling plants with a mulch during the winter. Seeds can be used to flavor pickles, cabbage, Brussels sprouts, cauliflower, and rye bread, or in traditional old English manner-in a small dish along with baked apples.

Catnip
Nepeta cataria
A member of the mint family and native to Europe, Catnip is a hardy perennial that grows up to 3 feet tall. Catnip’s essential oil is stimulating for felines yet relaxing for humans. Cats affected by catnip will be sent into a state of kittenish delight, often sniffing, licking, chewing, rolling on and rubbing their bodies on the plant. For humans, catnip is more sedative and has traditionally been used in tea. Catnip oil contains excellent natural insecticides. Plant 18” apart in full sun.

Common Chives
Allium schoenoprasum
Chives are a cut-and-come-again perennial herb. Grows 12 to 18” and matures in 80 to 90 days. Chives do best in moist, fairly rich soil and in full sun. Space about 3” apart. Start clipping the leaves as soon as plants are established. Cut the clumps to the ground after blooming to encourage the production of new leaves. Use chopped chives in salads, cheese and egg dishes, gravies, and soups for a delicate onion or garlic flavor. Makes an attractive border edging with its distinctive globular flowers.

Fernleaf Dill
Anethum graveolens ‘Fernleaf’
This variety is a dwarf dill that is ideal for growing in containers. Fernleaf Dill likes full sun and can be safely planted outdoors after all danger of frost. Removing the flowers as they appear can help prolong leaf production for a short time. Pinching off spent flowers can also prevent prolific self-sowing. Dill is most often used in preparing fish, chicken, lamb, stews, sauces, salad dressings, breads, and - of course - pickles. Grows to 18” tall and matures in 40 to 60 days. Plant 12” apart.

Florence Fennel
Foeniculum vulgare
Not only the bulb and leaves, but also the seeds of this variety have culinary uses. Florence Fennel likes full sun and grows to a height of 30”. It should be planted outside after all danger of frost about 10” apart. Fennel will reseed abundantly. Young leaves are used as a garnish and flavoring for soups, salads, sauces, fish and eggs. Bulbous stems can be roasted, grilled or served raw like celery. Seeds can be crushed or used whole in sausage or other meats, as well as to make a refreshing tea with a warm, sweet anise flavor. Matures in 60 to 90 days.

Sweet Marjoram
Origanum marjorana
Marjoram is indigenous to the Mediterranean area and was known to the Greeks and Romans as a symbol of happiness. Closely related to Oregano, Marjoram is cultivated for its aromatic leaves, either green or dry, for culinary purposes. The leaves actually become more aromatic when they are dried. In July, the tops are cut as the plants begin to flower and are dried slowly in the shade. It is often used in herb combinations such as Herbes de Provence and Za'atar. Marjoram seedlings enjoy full sun and should be planted 6 to 8 inches apart in a warm, sandy soil.