The "herb"-an gardener

Every time I see two wilted sprigs of sage in a plastic box going for 2.99 at the local grocery store, I thrill to the little patch of herbs sitting near my garage. Considering value for square foot, can there be anything more rewarding than herb gardening? With a pair of sharp kitchen scissors at the ready, I can jazz up any lackluster meal with a trip to the backyard. Just yesterday, I dug through the snow for some thyme for chicken stock. Probably not at the peak of flavor, but the broth did taste great.

Drying lavender

I cook with fresh herbs whenever possible, but at the end of the summer, I freeze sage leaves, chopped lemongrass, and basil pesto for winter use. I am not a big dryer of herbs. I do love those coffee table books showing colonial-inspired kitchens draped with drying plants. Who doesn't sigh over those rustic garlands hanging down from the rafters? The first year I had my herb garden, I hung bunches of sage in my kitchen, feeling very Laura Ingalls Wilder about it all. I learned this: no woman can cook through a quart jar of dried sage in one winter.

My herb bed is 4 x 7 feet, and only has one or two specimens of each plant. One day - when I have more space - I will design a formal herb garden, edged to perfection and shaped into a beautiful Celtic knot. But for now this is a work-a-day plot. It serves as a source of kitchen seasoning, rather than Shakespearean inspiration. Other than this bed, I have a large patch of mint growing a bit too enthusiastically near the back door, courtesy of my neighbor. He went a little nuts with the mint planting on the edge of his property two years ago, and it spread quickly into my yard. Grumble though I may about its invasiveness, this mint is always at the ready to be tucked into spring rolls or cut into a chiffonade garnish. As a die-hard coffee drinker, I don't dry any herbs for teas, but I always mow down a section to plunge into my summer iced tea as it is brewing.

So here is my 2010 plan for the herb garden; this is probably the area with the least new plans. I am just keeping the tried and true going, and restraining myself from trying to squeeze in one more basil plant!

Perennials:

Thyme - Not only a cooking staple, but it makes the best cordial I've ever tasted.

Lavender, Munstead - I didn't prune aggressively enough. A little woody at the center. May need to grow new plants from cuttings.

Chives - I have two plants. One is coming out -- either to be potted or maybe divided and placed as an ornamental in the front beds.

Garlic chives - Planted this past summer -- we'll see if they make it through the winter; not sure if they are reliably hardy in Zone 5.

Sage

Tarragon

Greek Oregano

Annuals:

Thai basil

Italian basil - see my notes on basil in the pesto post.

Pots:

Rosemary - Going strong on my window sill -- we'll see if I can get it through the winter.

Lemongrass - This was in-ground last year and became a behemoth in the corner of the herb garden. I'm going to container-garden this in the upcoming season, and hopefully keep it alive inside for winter use. I might stick a few around the flower beds, as it is pretty striking in full growth.

Undecided:

Dill - This has made the cut for the past few years, but my husband hates the taste of dill and it never does well wherever I put it. Does make for a nice addition to flower arrangements.

Chervil - Grew well last year, but aside from a few potato salads, I didn't really use it for anything. Made me feel very French though.

Parsley- This plant is always a bully in my garden -- it gets big and wide no matter how aggressively I cut it back. My husband claims it gives him a soapy taste like cilantro, so I tend to avoid adding it to too many dishes (I know, horrors, but I have a cooking audience of two, so I need to cater their tastes or I'm doomed for a bad review).

Shiso- I really want to grow this; not only is it important to several tasty Asian dishes in my repertoire, but it is a rather lovely ornamental. I have had no luck growing it from seed these past two years. Should I give it one more try, or throw in the towel?

Finally, I am most intrigued by some of the obscure Southeast Asian herbs featured in the Kitazawa Seed catalog, but I'm afraid it will turn into a chervil-like situation and I won't use them often enough to justify the real estate usage. I'm sure I'll impulse buy some other herb plants when I prowl the nurseries this spring. I have promised myself I will try to start most things at home, but the herb plants especially are hard for me to resist. If I see Anise Hyssop, how can I say no?