June: Herbs. The Spice of Life.

Whether you have lots of space for a mammoth vegetable garden or only a balcony for a container or two, freshly grown herbs are essential in bringing gourmet flavors into your home kitchen. Most herbs are so easy to grow—needing only full sun, water and good drainage. These hardy plants will save you time and money because most even prefer drier, growing conditions. Homegrown herbs also provide plenty of vitamins and a simple way to enjoy pesticide-free food. Herbs have served as a botanical link between modern times and the past—although the ancient Greeks and Chinese grew them mostly for their medicinal properties. Monks in the 10th century created the first herb gardens where the flowering herb plants were appreciated for their beauty as well as in the making of medicines and potions. Those monks were considered to be our first pharmacists. Today, herbs are still used as vital ingredients in common medicines such as aspirin—developed from an herb called meadowsweet. However, most home gardeners and cooks just love to grow herbs for their flavor and fragrance. June is the perfect time to plant up a selection of your favorite summer herbs. For me, it is difficult to have enough fresh basil on hand for making pesto or to top fresh, sliced tomatoes. What makes Thai dishes so recognizable? Thai basil—of course—with its pungent anise or clove flavor and spicy fragrance. What is a mojito cocktail without fresh mint leaves? It doesn’t exist. Your mint or spearmint plants will satisfy your thirst in style when summer days get steamy. Start planting now and you’ll be able to treat yourself, family and friends to the freshest, homegrown ingredients. Tips: *Clip herbs often as pruning encourages new foliage and insures the freshest flavor. *Snip leaves in the morning when the fragrant oils are at their most flavorful. *Plant herbs in containers near the kitchen for easy picking. *Place a container of herbs in a sunny spot in the border to fill in empty spaces as the season progresses. *Plant a rosemary topiary in the middle of a rustic container. Surround it with light green, variegated or purple sage. *Freeze herb leaves or flowers in ice cubes. They They look pretty in punch bowls. *Plant herbs in your vegetable garden. The small flowers of the herbs will attract small, pollinating bees. They will also pollinate your vegetables for a better yield. *Make an Herbal Knot Garden. Design a pattern with clipped, boxwood shrubs. Fill the interior spaces with herbs such as lavender, purple and green basils, chamomile or low-growing thyme to create color and texture. *It’s a good idea to plant mint in pots as it likes to spread and monopolize your garden real estate. Enjoy old favorites and try something new! Dill (Anethum graveolens): This tender annual is in the carrot family. It is a tall herb with yellow, umbrella-shaped flowers and feathery leaves. Use the leaves to flavor Scandinavian dishes, fish, chicken or lamb. Dill thrives in sunny, dry conditions—offering its leaves in spring and seeds in fall. Use quickly after picking, as dill loses its flavor quickly. Cilantro or Coriander (Coriandum sativum): Use the fragrant, medium-green leaves for Mediterranean, Indian, Mexican, Chinese or Southeast Asian cuisines. The pungent flavor is perfect with avocado or salsa and the dried seeds (coriander) are tasty in many types of curries. This herb needs full sun and good drainage. Sow seeds every few weeks to insure a continuous supply. Herbal lore says that cilantro contributes to a long life and a healthy love life! Parsley (Petroslinum crispum): There are more than 30 varieties of parsley but the most familiar are the curly- or the more flavorful Italian, flat-leaf parsley. The latter is preferred by cooks to flavor soups, chicken, fish, potatoes and Middle Eastern dishes. This biennial herb grows in full sun, needs good drainage and deep watering. Both types are abundant sources of Vitamin C. Basil (Ocimum basilicum): ‘Purple Ruffles,’ ‘Globe,’ ‘Lemon,’ ‘Cinnamon’ and ‘Thai’ basil are just a few of the many types of basil. The leaves have a spicy taste that compliments Mediterranean and Thai dishes. Basil, a leafy herb from the mint family, thrives in full sun, warm soil and consistent moisture. Try ‘Aristotle’ basil, a small-leaved, compact plant that looks like boxwood. All basils grow well in containers. Nasturtium (Tropaeolum majus): These colorful and peppery-tasting flowers, leaves and seeds are edible. Mince and add to butter, cream cheese or vinegar dressings. Garnish salads or even cakes with the yellow, red or orange blooms. They love full sun and poor soil with good drainage. The Impressionist painter, Claude Monet, made sure that his garden pathways overflowed with the orange Nasturtium flowers at his home/studio in Giverny, France. Rosemary (Rosmarinus officinalis): Who doesn’t love this aromatic herb with its needle-like, leaves? Italian cooks are especially fond of this herb when used to flavor tomato sauces, lamb and potato recipes. The fragrant oils also are an important fragrance in soaps, botanical lotions and in astringents for healing. The lovely, blue flowers bloom best in full or partial sun, well-drained soil and high humidity. Rosemary is the noted herb of remembrance and friendship. Herbalists also claim that its scent will reduce anxiety. Thyme (Thymus): This perennial herb is from the mint family. English, French, Lemon, or Caraway thyme are just a few of the many varieties. The tiny leaves go well with poultry, pork, stuffing, soup and olive oil. Thyme loves sun and a light, well-drained soil. Spreading plants make a fragrant groundcover, too. Its light pink or purple flowers attract bees and make a great honey. This classic kitchen herb can be used fresh or dried. For more gardening tips, visit http://www.pasquesi.com/expert-advice/maintenance-tips/698-june-herbs-th...