HERB GARDENS

HEAVENLY HERBS-THE FOOD GARDEN

By Maxina D Williams

Herbs can be grown either in their own little plot in a specific area of your garden or simply scattered throughout your general garden, where they not only complement your other plants with their interesting and attractive flowers and foliage, but they add the delights of their aromatic leaves.

Herbs are grouped into annual and perennial varieties and annuals such as Basil and Coriander need to be re-sown each year, while perennials such as Rosemary, Thyme and Marjoram continue to grow for many years.

Herbs can be grown very successfully in pots and this is a great idea if you are limited for space or sun. Always use a premium quality potting mix and the plants can also benefit from organic-based fertilizers and regular applications of a seaweed tonic. If you are a keen cook and like the idea of having your ingredients close at hand, use large pots, have several varieties of herbs in each one and locate them as close as possible to your kitchen, which is where the action takes place.

Mint is an old favourite of mine. Just to brush past a mint plant will release a delightful fresh scent. However, if mint is planted in your garden bed, it can become somewhat invasive and it is best to contain its wandering habits by growing it in a pot but make sure you don't allow it to dry out. In the kitchen the mint leaves can be added to fruit salads or as a garnish for fruit drinks and I particularly like to use it in a mint sauce or jelly to compliment a meal of roast lamb.

While on the subject of roast lamb, a sprig or two of Rosemary placed under the skin before baking will give it the most delightful aromatic flavour. It also goes well with roast chicken and I like to throw a few sprigs in with my roast potatoes. All in all a most versatile herb that can be grown in full sun and just about anywhere. It can even be trimmed into an attractive hedge. A sprig of rosemary is also a symbol of fidelity and remembrance.

Chives are another interesting herb, which can be grown in a pot, popped into the ornamental garden or even used as a border. In the kitchen it can be used to cheer up any recipe that requires a mild onion flavour. It is a perennial that should be divided at least every couple of years.

Most herbs do best in an open sunny position as this stimulates the production of the essential oils which give them their aroma and flavour. Trying to grow sun-loving varieties in too much shade can often result in a loss of delicious flavour.

Some other interesting herbs you might like to try are Parsley ( great on salads, with vegetables, fish, eggs, meats and soups), Basil (the main ingredient in Pesto and also great with Tomato), Thyme (fresh or dried in soups or stews) and Marjoram (also known as Oregano and great in salads, herb bread and stuffing).

The list is endless but a visit to http://www.directgardening.com (US) or http://www.gardenexpress.com.au/ (Australia) will get you started.

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