Agricultural Sciences

Growing Herbs Can Spice Up Your Garden And Recipes

UNIVERSITY PARK, Pa. -- Why spend time sorting through your spice rack for flavorings when you can easily grow herbs to use as a fresh, natural substitute?

All of the most popular cooking herbs are suitable for Pennsylvania's climate, says Peter Ferretti, professor of vegetable crops in Penn State's College of Agricultural Sciences. "Many herbs are perennials and biennials, so you can take them inside during the winter and put them on a windowsill," he says. "Herbs are perfect for the first-time gardener because they don't require a lot of care and, except for herbs in the mint family, they don't require a lot of water."

Ferretti oversees All-America Selections (AAS) vegetable trials and offers his recommendations for common herb varieties to use in cooking and as ornamental plants.

--Basil. Ferretti says gardeners can choose from nearly two dozen major varieties, depending upon the recipe or personal tastes. "I would choose these five varieties," he says.

  • Genovese Basil: Ferretti says this variety complements tomatoes and is particularly suited for pesto sauces. "It has very large leaves and no mint taste like many other basils," he says.
  • Siam Queen: A 1997 AAS winner, this variety is used in Thai and Vietnamese cuisine. It has a strong anise or licorice flavor. "It has beautiful, edible flowers, and it looks great as an ornamental plant or in flower arrangements," Ferretti says.
  • Sweet Dani: A lemon basil, this variety is particularly suited for fish recipes. A 1998 AAS winner, the leaves exude a strong lemon scent when touched.
  • Green Globe Basil: The plants grow so symmetrically that they can form an ornamental hedge that needs no pruning. It has a spicy flavor.
  • Sacred Basil: This variety is planted in homes and temples throughout India and Asia. Its leaves are clove-scented. "Some companies list 'sacred' or 'holy' basils that actually are spice basil, so buyers beware," Ferretti says.

--Chives. Chives are easy to grow in a garden or pot, Ferretti says. They are most often snipped into soups and tossed salads, or used with tomatoes and cream dips. Another variety, Garlic Chives, is used in Asian cuisine and combines onion and garlic flavors and aromas.

--Dill. Because of its compact, multi-branching growth habit, the Fernleaf variety, a 1992 AAS winner, can be used as an ornamental as well as a flavoring. It produces seed late, which also can be used as flavorings. "The leaves, stem and seeds are commonly used in pickles, sausages and bakery products," Ferretti says.

--Marjoram. Sweet Marjoram offers a sweet flavor, almost like newly mown clover or alfalfa. Ferretti suggests using it in soups, stuffings or salads.

--Oregano. "As you might guess from its use on pizza, oregano is absolutely wonderful for most tomato dishes," Ferretti says. Although there are many types of oregano, he says Greek Oregano comes closest to the oregano taste pizza lovers are familiar with.

--Parsley. Ferretti recommends two types: Plainleaf or Italian Parsley, used more in recipes than as a garnish; or Triple- or Moss-Curled Parsley, which looks great as a garnish, but can be used in recipes as well. "In the past many considered it bad manners to eat a parsley garnish," Ferretti says. "In fact, fresh parsley is one of the herbs highest in Vitamin C and will freshen your breath."

--Rosemary. This sweet, fragrant herb can be used to season meats and potatoes. Ferretti suggests three varieties: Standard Rosemary, a large-leafed plant that grows into a large bush; Blue Boy Rosemary, which is compact and upright, so it can be used in a pot or outdoors; or Lockwood Rosemary, which has exceptional, bright blue flowers and "weeps" in baskets or grows along the ground like a vine.

--Thyme. There are more than 20 varieties of thyme. Ferretti recommends English Thyme, which has broad, dark-green leaves and robust growth, or French Thyme, which has a sweeter flavor.

"Most nurseries, farm markets or garden centers will have a good selection of herb starter plants," Ferretti says. "You also can order most varieties from flower and vegetable catalogs."

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EDITORS: For more information, contact Peter Ferretti at 814-863-2313.

Contacts: John Wall jtw3@psu.edu 814-863-2719 814-865-1068 fax

Last Updated March 19, 2009