Kate Copsey, garden writer, author, and speaker, has practiced gardening in USDA hardiness zones 5 through 8 after moving to the United States from England. She grows an array of herbs within easy reach of the kitchen because “if they are not close by, cooks won’t use them.” She tucks herbs among perennials, between vegetables, in pots, and on kitchen windowsills. Since most culinary herbs are native to Mediterranean climates, they need full sun and nutrient-rich well-drained soil.
The sampler of culinary herbs Copsey grows from seed and cuttings in her South Carolina kitchen garden includes the following:
Basil (Ocimum sp.), heat-loving annual, is basic and there are so many kinds—purple, sweet, Thai, and citrus. Italian large leaf varieties are easy to chop for Mediterranean dishes.
Leaves and flowers of chives (Allium schoenoprasum) are edible. Sprinkle finely chopped leaves onto baked potatoes and herb butters. Scatter pink blossoms in salads or make chive blossom vinaigrette.
Copsey details a dozen culinary herbs from her down-sized garden in chapter six.
The leaves of garlic chives (Allium tuberosum) flavor stir-fries, soups, marinades, butters, poultry, and seafood dishes. The fall flowering umbels attract bees and butterflies and shoot seed everywhere.
Cilantro (Coriandrum sativum) is an annual cut-and-come-again herb used in stir-fries, rice and noodle dishes, soups, pasta salads, and coleslaw.
Green fennel ’s (Foeniculum vulgare) feathery fronds are chopped and mixed into pestos, salsas, stock, curries, and vinaigrettes, tossed into salads, on roasted veggies, and sprinkled atop yogurt dips, eggs, and stir-fries.
French tarragon (Artemesia dracunculus) plants are only propagated from cuttings or division since the flowers are sterile. The narrow licorice or anise-scented leaves flavor salads, marinades, oils, and vinaigrettes.
Mints (Mentha spp.), “there are gazillions and they are very friendly and travel everywhere, ”notes Copsey. Contain mints in pots and don’t let them flower. Copsey flavors lamb with peppermint.
Garlic chives flowers attract pollinators.
Marjoram (Origanum marjorana) is an annual with a sweet floral fragrance used in Copsey’s chicken casseroles, salad dressings, and sauces.
Oregano (Origanum vulgare) is a Greek herb with a pungent, spicy flavor used in tomato sauces and pizza.
Parsley (Petroselinum crispum) is a biennial requiring patience and total darkness indoors for in three weeks to germinate. It’s worth the wait since parsley can flavor almost anything.
Rosemary (Salvia rosarinus), an upright woody evergreen perennial, is easily rooted from cuttings. Copsey uses it to flavor grilled foods.
Sage (Salvia officianalis) is a perennial with velvety evergreen foliage used to flavor roasts, stews, sausages, and holiday stuffing.
Garden thyme, (Thymus vulgaris) English and French varieties, has aromatic evergreen foliage and tons of blossoms attracting bees. Piquant thyme flavors soups, stews, and casseroles.
Salad burnet (Sanguisorba minor) has leaves with a cool cucumber flavor. Copsey spreads the leaves atop cooked salmon. Toss leaves in salads and add to soups, eggs, and sandwiches.
The velvety leaves of sage flavor roasts, stews, sausages, and holiday stuffing.
When brewing herbal tea, Copsey uses one tablespoon of fresh herbs to one cup of boiling water. Steep for five minutes. When converting a recipe calling for dry herbs to fresh herbs the formula is 1 tsp. dry = 1 Tbsp. fresh. Bring your garden into the kitchen with herbs.
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March 26, 2020 at 11:06PM
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From garden to kitchen with herbs - Columbia Star
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