Culinary herbs are plants grown for flavoring food.
Many herbs grow successfully in Oklahoma gardens. If you love to garden and love to cook, culinary herbs are ideal for you.
You should have no trouble finding culinary herb transplants in garden centers and nurseries right now. They are generally easy to grow, with a few exceptions. The general culture of herb plants is quite similar to both vegetables and flowers. Suitable soil, sun exposure, mulching, irrigation and plant spacing should be followed.
Most herbs will need at least five to six hours of full sun to do well in our climate. Many of the Mediterranean-type herbs, like lavender and rosemary, will need sharp drainage to do well and overwinter. Do a little research into the needs of the types of herbs you want to grow.
If you don’t have a spot for a small herb garden, consider creating a container herb garden or sticking a few of your favorite plants to cook with into your flower bed. I have grown the same pot of thyme outside my kitchen door for decades, and even this past winter did not harm it. I add a dressing of compost to the pot every spring and change the soil out every three or four years, but it is the same original thyme planting.
Herbs are classified with respect to their lifespan. Some are annuals and are usually grown from seed but are widely available as transplants. You often can save mature seeds from annual herbs and use them for plantings in future years.
Some examples of favorite annual herbs are basil, borage, cilantro, dill and savory. Basil is a natural choice for anyone who grows tomatoes, and cilantro can be harvested for the leaves or the spicy seeds called coriander.
Another type are biennials, and these plants will grow and produce during the portions of two seasons. Leaf production of these types of herbs is usually best in the first year. Parsley, one of my favorite herbs to use fresh and cook with, is an example.
Perennial herbs may grow and produce several years from one planting. Often growers may use bulbs, roots, rhizomes or cuttings to propagate more perennial plants. Some examples of popular perennial herbs are chives, horseradish, lemon balm, mints, oregano, rosemary, sage, tarragon and thyme.
Herb leaves are usually more flavorful when harvested at, or just before, blooming. Removing or pinching flower buds often can encourage continued foliage production. Some herbs are preferred as fresh material while others, such as oregano, are often preferred dried. Remember that in cooking, a teaspoon of crumbled dried herbs is equal to 1 tablespoon chopped, fresh herb.
In many instances the flavors imparted by freshly cut home-grown herbs are stronger or more pungent than commercially available seasonings. Since very small amounts are used in most foods, plan on growing few plants of each kind that is not frequently used. If you are planning to make something that requires a lot of leaves, like pesto, plant extra for those special dishes.
You can hang dry or lay leaves of herbs on paper towels to dry in a location with minimum sunlight to avoid the loss of color and flavor. After thoroughly dry, materials may be stored in a darkened area in airtight containers or in containers in the freezer.
Check out fact sheet No. 6037 “Culinary Herbs for Oklahoma Gardens: Culture, Use and Preservation” at osufacts.okstate.edu for more information.
Email Julia Laughlin, Oklahoma County Extension horticulture educator, at julia.laughlin@okstate.edu.
The Link LonkMay 22, 2021 at 06:13PM
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Here are some tips on how to grow a culinary herb garden - Oklahoman.com
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