Do you mean in food? I use all of them and I put them on and in everything. For example...simple breakfast of scrambled eggs...I will mince several types of herbs and some shallot together until very fine and put on top.
Post by pepperhead212 on Oct 13, 2016 8:23:07 GMT -5
Basil, Thai basil, lemon basil, chives, garlic chives, kaffir lkme leaves, curry leaves, parsley, rosemary, dill, sage, tarragon, spearmint, peppermint, and epazote are what I grew in my garden this year. A few more in my spice drawer, like thyme, oregano, bay leaves, savory, and marjoram, and probably something that I didn't think about! Not enough time now to tell you how I use all of these!
Anise hyssop: Tea Sage: Stuffing a Turkey, Unstuffing my Sinuses in Tea Basil: Pesto, Pizza, Spaghetti Sauce, with Grilled salmon. Just to breathe deeply and enjoy. Feverfew: I don't really use it although I have given it to a family member who suffers from migraines. Comfrey: Compost accelerator, sprains Horehound: Cough candies Lemon Balm: not much lately although I used to make tea from the leaves Lavender: Lavender Lemonade is to die for! Moth deterrent in closets. Rue: Companion plant to roses and raspberries: Cat deterrent. Summer Savoury: Stuffing, and cooked with green beans to enhance flavour Lovage: Cuz it's so stately looking against the fence! And in soups and stews. The seeds in Vegetable Cocktail.
Post by desertwoman on Oct 13, 2016 9:19:48 GMT -5
what I grow: and mostly use them for (am probably forgetting some uses I use them dry or frozen and add them towards the end of the cooking time.
basil: most things Italian, some Thai dishes oregano: Italian, New Mexican dishes, soups French Tarragon: salads, grilled chicken parsley: pasta also with olive oil, garlic as a side dish thyme: soups, some bean dishes sage: Tuscan bean dishes fennel: cooked greens dill: some potato dishes rosemary: some potato dishes lavender: under my pillow for sleep aid; in closets peppermint: in yogurt for middle-east dishes; tea for stomach calming chamomile: for sleep and calming chives: eggs, potatoes
Northern New Mexico Zone 6b (formerly Zone 5) Posting since 2005
Parsley- both types on a lot of things, grow it as more a vegetable in short rows Chervil- great as part of a salad mix Basil- the usual stuff Dill- salad mix and general cooking Thyme- general cooking, stews; Lemon thyme stuffed up a roasting chicken is great Bay- In lots of things, beans, basically any sauce (hollandaise etc), also small branch by the side of a Sunday roast is nice Sage- good on top of roasted squash and as part of a sausage mix Kaffir lime leaves- Thai cooking Lemongrass- Thai curry pastes Tarragon- Frenchy cooking Epazote- great in mexican bean dishes Curry leaf- fried as part of a curry dish Lovage- more ornamental but have used in past Fennel- stuffing fish Oregano/Margarom - good in stews meat dishes
Post by pepperhead212 on Oct 13, 2016 16:49:00 GMT -5
I knew I'd forget something- lemongrass! How could I forget that? It's because I was going through all of the areas I have the herbs growing, one by one in my head, and forgot the front flowerbed, where I walk past the lemongrass several times every day!
Post by pepperhead212 on Oct 15, 2016 8:34:09 GMT -5
Cilantro is another herb I use, which I forgot, since I buy it, though I'm still trying to grow it! I probably use it more than any other. Regular basil I use most in tomato season, though I grow that, and many others in the off season. Tarragon is one that I only use in season, as it attracts spider mites indoors. Dill I grow indoors, but don't use it as much as in the early warm season.
Another question if I may, seasonally, what culinary herbs do you use?
So do you mean what herbs do you use at different times of the year.
I think that's going to vary across the country a bit depending on what will survive outdoors except for perhaps those intrepid individuals pepperhead212 , that grow indoors over the winter. The only thing that dies out for me thru winter is basil, but there are definitely others that I tend to use more at different times of year. Pretty much all the perennial herbs, sage, thyme, bay, rosemary I use all year although some of these are more suited to stews and roasts which I tend to do more of thru winter. Lemongrass, kaffir lime leaves grow all year round but I tend to use them in summer more and only pick at most maybe 6 lemongrass stalks a year. Epazote I just use in summer mostly and tend to think of it as an annual, I don't have dedicated space for it.
Parsley, really all year round if I can keep it going Cilantro, as I'm sure you know it really doesn't like the heat of summer so tends to be more a winter grown thing for me so I actually end up buying a fair bit as I use it more in summer really Chervil- again one of those things that's winter cool season, i'll be sowing a small row soon Dill same as chervil really although I think it does grow better than chervil I just tend to use it more in winter and spring