Growing and harvesting your own indoor herb garden can be a delightful, rewarding experience. Herbs have many uses besides the obvious: preparing a delicious meal with great seasonings you have grown in your very own garden. Almost all herb plants can also be used for medicinal purposes and as companion plants for enhancing and protecting other plants from troublesome insects.
One rule of thumb to remember when managing your herb garden is that fresh herbs have the most powerful flavor for cooking purposes when harvested before they grow to the flowering stage. So stay in tune with your garden's growth.
There are many different kinds of herbs that can be grown at home, on the patio or in an indoor garden. An Aerogarden is an easy way to grow a small amount of herbs in a small space, such as your kitchen counter. The most common herbs used for cooking, basil, chives, dill, marjoram, parsley, rosemary, sage and thyme.
BASIL. Basil is commonly used for its clove-like flavor in recipes for vegetables, soups, and salads. Basil goes naturally with any recipe calling for tomatoes. It is also a great flavor enhancer for all meat dishes, poultry and fish.
CHIVES. Chives have a mild onion flavor and are great when served as a tasty dressing for baked potatoes topped with butter and sour cream. Chopped chives add a bit of zest to soups and salads.
Chives are also known to be an important companion plant that adds to growing carrots, celery, lettuce, peas, and tomatoes. Planted at the base of roses, chives will help repel invading aphids.
DILL. The dill plant's leaves and seeds have a unique flavor, most commonly found in your favorite pickle. The seeds are one of the main ingredients used for pickling cucumbers. A sprinkle of dill leaves can also be used to touch up the flavor of a salad, meat and eggs.
Dill is a great companion plant of cabbage and tomatoes.
MARJORAM. Marjoram is a popular addition to any French, Italian or Portuguese dishes. Sweet Marjoram, used for cooking, has a distinct flavor reminiscent of oregano with a touch of balsam. Both the leaves and flowers are used in salads, stews, dressings, oils, cheese, and stuffing, servings of green vegetables, but should be used sparingly. If you like mint tea, you can try mixing a bit of fresh marjoram to your next cup. Marjoram enhances the flavor poultry and eggs, as well as lamb and pork. It is also an indispensable ingredient for pizza, lasagna and egg plant Parmesan recipes.
Like many other herbs, marjoram has interesting medicinal uses, sometimes used as a remedy for a host of respiratory conditions including allergies and sinus infections. It is also used for its aromatic characteristics, as an ornament, for cosmetics, in making crafts and as an ingredient for making a green dye.
PARSLEY. Parsley is a very familiar seasoning that has many uses when preparing great main dishes. Commonly used to add a splash of color to a serving, it also enhances the flavor of soups and casseroles, seafood, and meat. Try adding a bit of parsley to an omelet for a delightful burst of flavor.
Parsley is a companion plant for growing asparagus, corn, and tomatoes.
ROSEMARY. Rosemary can be used for medicinal as well as for cooking great servings of almost all meats and soups, with the exception of seafood. Don't forget to add some rosemary to your favorite stuffing or sauce recipe, either. For medicinal purposes, rosemary can be mixed with wine for rubbing on aching joints. Steeped as a tea, rosemary has been used to relieve headaches. It is also used in making soap, mouthwash and herbal shampoo.
Rosemary is also a companion plant for growing cabbage and carrots.
SAGE. Sage is another multi-purpose herb. In cooking, it is used to create a delightful flavor in cheese, sausage, pork and poultry dishes. As a medicine, a preparation of sage tea is used for treating headaches, sore throats and as an aid to digestion. Burning a bundle of dried sage for spiritual smudging is a common practice among certain native people.
Sage is a great companion plant for growing carrots.
THYME. Thyme has many uses in the kitchen and in the book of home remedies. In the kitchen, thyme is used to season red meat, fish, soup, vegetables and poultry. A tea made from steeped thyme is used as an antispasmodic, diuretic, and a stimulant. Oil extracted from thyme has been used as a local anesthetic, potpourri, treating infections and skin irritation.
Dried and ground herbs such as those mentioned in this article are present in almost everyone's kitchen herb and spice collection. Stored in plastic containers they are convenient to use and will keep their flavor for years to come. But for the absolute best in cooking, having your own indoor herb garden is unequaled in producing a sense of accomplishment and satisfaction. You can cook and serve your finest meal knowing that your herbs have been grown at home, are fresh and flavorful delights for enjoyment with every delicious meal.