I have some parsley, marjorum, chives and lemon balm. We use the marjorum some for chicken and fish. I read somewhere that parsley is somewhat invasive. I keep the flowers cut off so it won't go all over the place. I also have a little mint, which I have to keep under control. Luciee (:^) I did not mean marjoram, but ROSEMARY. Luciee
I grow rosemary, cilantro,some ornamental sages and some Mexican tarragon but not prompted to grow others because my neighbors on both sides grow basil, oregano, lemon balm, mint, etc. They have encouraged me to take from their supply. I really only know how to use rosemary, basil, oregano, cilantro. Ive grown parsley in a giant pot in the past but did not use it much, just liked the way it looked! I plan to sow some fennel, dill and parsley in the fall for the butterflies. I wish there was a book that talked about what herb to use with which meats or veggies. I know a few but would like a reference so I could try new things. I know rosemary goes with chicken and sage goes with beef and turkey. I know the basil and oregano are great with Italian dishes. rosemary goes with potatoes and cilantro is great in Mexican dishes. And that's the extent of my knowledge of cooking with herbs. Wish I knew more.
Chives (which I usually think of using just once before they bolt), dill, flat-leaved parsley, rosemary (in pots because I have to over-winter it indoors), lemongrass (ditto), lavender, thyme, orange thyme, French tarragon, oregano, summer savory, lemon balm (which I think of as "Lemon Pledge plant" -- it's taking over the world), sage. peppermint, and cilantro (because it won't die!) Don't really use the lavender, lemon balm, or cilantro, but I do like and use coriander - the seeds of the cilantro. Planted a French sorrel this year, but don't know it it's going to make it.
I grow herb s for cooking and for smell as well as tea. I have sweet mint, pineapple mint, rosemary, cilantro, oregeno. basil , cat nip for my kitties,chives garlic and regular, lemon balm, sage, parsley, lavender and bee balm.
answer 1- because I dont really pursue any of the other reasons. Rosemary, parsley-flat and curley leaf, Basils-sweet box, globe, african, lemon balm, chives-onion and garlic, green onions, Sages-pineapple, common, n the other one I cant remember name of n prefer, Thyme, Curry, Cilantro, Dill, Bronze fennel, Oregano, Marigolds, Nasturtiums, a little wild hot pepper plant, cant remember all! As for cooking, take sprigs, stick em in water to the kitchen, n sniff as you cook-your nose will tell u if the flavors like each other!! I THINK this is this springs herb pot...
I chose other because all apply except for selling @ farmer's market. I do give plants away to friends. Some of the herbs I grow: catnip for the kitties & tea; lemon balm to repel mosquitos & tea; tansy to repel garden pests; mint for mint jelly & tea; lavender for sachet; & dill for pickling. Mostly, I grow flowering herbs in my garden to attract beneficial insects & butterflies.
I love mint teas, and the kitties love their catnip...plus, they're the only plants that the woodland critters don't eat! If I plant them around and between the plants they do like, they are much less likely to bother them!
I put use for teas but I also cook with my herbs. Wish we could have selected multiple options... I don't really do parsley (except one year) or fennel, and I don't do many satchets either. I might just try them though now lol... :)
I cook with my parsley, sage, rosemary, thyme, cilantro, chervil, chives, tarragon, oregano and lavender. I have some extra rosemary, thyme, lavender and basil which I keep separate in a planter and I bring it inside on my enclosed porch over the winter. The rosemary lives but the others don't always.
Makes me happy just to think of how much growing herbs enriches the experience of gardening and cooking! I grow the usual culinary ones that everyone else does--this year I decided to cut back on tomato and squash plants and increase my herb plantings around them. So far, it's been a race between me and the chipmunks and bunnies in some cases--this is a banner year for small critters on the Cape. I also have some volunteer dill and fennel plants from last year that I'm going to grow tall for the butterflies.
I marked other because I use herbs for other things not listed like cosmetics, medicinal and feline recreation. I use them in cooking,tea and sachets as well.
Goldenseal and comfrey combined has saved me 1000's in doctor visit alone.
I also use comfrey and nettles as fertilizer. The more I think about it the more I recall. Marigold, tansy, daisy and catnip as rodent and insect repellant. Herbs are a wonderful gift from the GOD. Thank you LORD.
I grow and use basil, sage, rosemary, chives, parsley and cilantro. I love growing dill, but I always turn around and find it eaten entirely and while I like butterflies, that's a bit much some times! We like tarragon, but guess I missed getting any this year. Some years we plant others, but those are pretty much our basics. We move some of the pots to our garage and add a grow light for the winter months, and I keep promising myself I'll get the aero-garden going with the others this fall.
Basil, parsley and Cilentro for now. I just had a garden window installed to grow more. I love Basil butter on corn and baked potatoes. I also use basil, cheese, and Prosciutto with chicken breast excellent. Basil is also known as the tomato Herb. Basil and parsley chopped, mixed with wine vinegar and oil, sprinkled over fresh sliced tomatoes, um, um, good! Chopped parsley on garlic bread. Chopped Cilentro, with bell pepper, tomatoes and chilie peppers is a great dip. As you can see, I love herbs.
They also make wonderful companions to other plants. Most strong scented herbs make chemicals that compete with other plants, attract one type of insect while repelling another, change soil chemistry, etc. If you grow to understand these interactions (try searching on the internet for "allelopathy" or "companion planting"), you can manipulate the natural cooperations & competitions to your advantage.
Lemon balm, chives, leeks, parsley, oregano, sage, several types of mint, lavender, rosemary, fennel. Trying dill again. I've had trouble keeping it going. Can't understand why, since I've been told it will grow anywhere.
My goodness, do I love herbs! Can't tell by the name, can you? I grow a couple hundred herbs. I cook with them, make stuff to sell with them, (salves, balms, sprays, etc), smell them, enjoy the folk lore of them. Can't get enough herbs!!
Although I grow Parsley and Fennels for butterflies. Thai basals is a must for summer dishes. Lakwas (mostly for ornamental purpose) lemon grass Beefsteak, mints and chamerleons for salads mix and more.
Thanks to all of you who plant extras for the butterflies!! I plant solely for the butterflies, I never think to go get some for cooking. LOL! Once you have experienced raising one of the caterpillars and watching the butterflies emerge, you wouldn't be picking off any more of them. Georgeous facinating insects.
This little cat turns into a Eastern Black Swallowtail butterfly.
I grow parsley, oregano, thyme, epazote, rosemary, lovage, sage. chives, anise, dill, hoja santa, rue, bee borage, bee balm, lemon verbena ... all of which I grow for cooking, making tea, and keeping my bees and butterflies happy ...
I live in an apartment with a nice selection (5) of self-watering flower boxes. Basil and parsley have done especially well. Mint is indestructible. Rosemary and thyme have been fairly good. I love the smell of fresh herbs in cooking - especially rosemary and basil. Fresh basil and raw tomatoes - fantastic. Rosemary in cooking - wonderful. They are easy to grow, and still look good on my balcony with the help of a few strategic petunias. I've learned to let the last of the season's production go to seed for next year, because the cost of these seeds is rediculous. Basil does especially well branching. Keep pinching back the top and it will divide, over and over - lots of stems from one root.
I have basil, woolly thyme, chives, rosemary, lavender, and 6 kinds of mint: peppermint, spearmint, Corsican, chocolate, pineapple, and orange.
I took a class on ethnobotany and learned that the Mayans did and still do have these things called door gardens, where they'd grow all the herbs and plants used in cooking right around their house, so whenever they're needed they could just go out and pick them and not have to forage for them or buy them at a market. They also used the door gardens as places to experiment with new plants.