by Joy Cressler

Created on: October 07, 2008

Herb growing lends itself to culinary satisfaction

Mary, Mary, how does your herb garden grow?

Growing fresh herbs in a home garden plot affords its harvesters the creativity of seasoning meals to perfection.

"My cooking improved immensely when I started growing herbs," said Colleyville, Texas master gardener Marietta Kane. "Just ask my husband."

Kane lists her favorite culinary herbs as rosemary, thyme, basil, parsley, bay and dill.

"Rosemary and thyme are pretty when used for garnish," she said. "They are wonderful baked with red potatoes and garlic, great in pizza and for roasting chicken."

Kane uses fresh basil for pesto and in Caprese salad with homegrown tomatoes and fresh mozzarella.

"I actually have a bay tree and use fresh bay for soups, spaghetti sauce and roasts," she said. "Fresh-chopped dill goes into a sauce with lemon zest and Dijon mustard to drizzle over grilled salmon. I could on and on."

Kane said herbs require several hours of full sun on well-drained soil to grow properly.

"All herbs thrive in beds because the soil moisture is easier to maintain," she said. "And it's essential to add organic matter to clay soil in beds."

She said herbs planted in pots work fine, although they might not thrive as well as they tend to dry out quickly, especially in the heat of summer.

Kane said she plants chives, thyme and rosemary together in containers, but plants culinary basil in a container by itself because it can grow three feet tall.

"Herbs can be grown by apartment dwellers as long as they have full sun for at least six hours daily and are planted in large well-drained containers," she said.

She said pungent plants like garlic may not be right for closed-in spaces.

"Mint should be grown in pots and never in the ground," she said. "It needs less sun and more moisture than other herbs. It might be perfect for balconies."

Kane said she uses several types of fresh mint to garnish tea and lemonade, but her favorite is chocolate mint.

Grapevine, Texas master gardener Ileana Craft said she plants culinary herbs close to the kitchen.

"That way, when I'm cooking, I can just run out there with the snippers and get what I need," Craft said.

She said herbs are rarely prone to disease, probably because of the scent they give off.

Craft grows bronze fennel in her garden because it attracts Monarch butterflies.

"The butterflies eat fennel for food, plus they build their cocoons on it," she said. "The butterflies are so pretty to look at. They're like floating flowers."

David McMillan, the owner and chef of 62 Main Restaurant in Colleyville, grows his own herbs at home as a hobby and then uses them fresh in his specialty cuisine, which he describes as California French.

"I grow thyme, rosemary, different sages, oregano and basil," he said.

McMillan's garden sits on his one-acre homesite.

"Herbs are great plants," he said. "They were originally weeds, so of course they grow well. It's amazing how tough they are."

McMillan said he uses fresh herbs from spring through late December.

"I just bring them in, keep them in water and use them as I see fit," he said.

He lists his most enduring menu item as black mission figs with fresh mozzarella, balsamic vinegar and Thai basil.

"My customers absolutely love it!" he said. "Everyone gets upset when fig season ends."

Learn more about this author, Joy Cressler.
Click here to send this author comments or questions.