Basil: (Ocimum basilicum). Basil gets its name from the Greek name for king. Basil is a member of the mint family, a lustrous light green annual with a deep, spicy, sweet base. Basil can be grown in many varieties from the peppery purple leaves of dark opal basil rich with overtones of mint and cloves and wonderful in vinegars to varieties like lemon basil, cinnamon basil and anise basil harvesting a flavor reminiscent to licorice. There are more than sixty varieties in all and each produce a different and unique aroma and flavor.

The basil leaf is intense and spicy fresh yet much milder when cooked. It combines well with a variety of other herbs like bay, chives, cress, dill, garlic, marjoram, mint, parsley and oregano. It’s used fresh with salads, pastas, pesto, vegetables and for flavoring oils and vinegars. In cooking it blends well in marinades, sauces and soups and gives flavor to all meats and seafood. Basil needs to be cooked only briefly or shredded and added as a garnish. Basil makes wonderful herb butter, delicious with lobster and shell fish.

 Basil is easy to grow outdoors in the garden or in pots. The soil must be rich, warm and well drained. Light fertilization periodically, plenty of sun and generous watering will produce a bushy growth and a plentiful harvest. Pinch back growing points to prevent flowers from developing as flowers tend to produce bitter leaves. Cutting back the plants when they have grown upwards of 10-12 inches will stimulate new growth. Basil does better outdoors than indoors however with adequate sun and fresh air you can produce lovely window box plants. Like many other plants with a strong scent, basil repels pesky mosquitoes and other insects.

Preserving basil is relatively easy and can be done in a variety of ways. Leaves can be lightly blanched or mixed with a little olive oil if its purpose is for sauce or pesto and then frozen. Place the herbs in airtight bags or containers either in whole or minced and you will have a bounty throughout the cold season. Another method is to dry the plant in bunches hanging upside down and out of direct sunlight then pack the dry leaves in jars. Dried basil, like many herbs loses much of its fragrance when dried but is convenient to use.

Bay: (Laurus nobilis). The bay leaf comes from an evergreen tree grown native in the Mediterranean. The leaf, when fresh has a bouquet of balsam and honey with a hint of lavender and rose and small traces of cloves, orange and mint. It has a sharp taste, spicy and occasionally bitter. The leaves from the California laurel taste and smell bitter, they are recognized as (Umbellularia californica) and not as highly recommended as the laurus nobilis bay in cooking.

The bay is used widely in European cooking. It is a fundamental herb in flavoring soups and stews and commonly used in stuffing. Bay is one of only a few herbs that take a considerable time for its flavor to pervade food. It should be added early to marinades, stews, sauces and broths and left to simmer. Bay leaves are often left whole and removed before serving. Caution! Bay leaves are large enough to cause harm if swallowed so ensure you keep track of the quantity you are using. In purchasing dried bay try to find olive green leaf bay and avoid the brown leaves often found at our local grocers. Ground dried leaves lose their flavor quickly so leave leaves whole when storing.

The bay leaf is compatible with all other herbs as it has its own unique flavor. It is wonderful in meat dishes, fowl, fish, stuffing, breads, puddings, sauces, stews and soup. It is an ingredient commonly found in pickling spice and can also be used occasionally in custard.

The bay bush or tree can be easy to grow but not so easy to germinate. I would advise you purchase a well rooted plant from a nursery and grow in your garden or in tubs. The bay will require special attention in its first few years as it is temperamental to moisture, fertilization and sunlight.

Chervil: (Anthriscus cerefolium) Chervil is a member of the carrot family with leaves like lace that resemble parsley. It’s sweet taste of anise and undertones of tarragon compliment fish, poultry, oysters, eggs and many vegetables including carrots, asparagus, mushrooms and potatoes. Chervil loses its flavor when cooked therefore it is best used fresh or added just before serving.

Chervil is a little fussy to grow and best requires seeds  be planted directly in the ground. It does not like the heat of direct sunlight unless you live in cool climates. The soil should be well worked are quit fine. Chervil will self-sow readily and benefit from cutting once they reach 4 inches in height. Chervil loses it’s flavor quickly when dried therefore it is best preserved frozen.

Chives: (Allium schoenoprasum) Chives are a member of the onion family. They have slender hollow green stick like leaves that are used to garnish cuisines from many food groups. Most recognized in North American foods as a garnish for fish, soup, salads and eggs. Chives combine best with bay, coriander, dill, lemon balm, parsley, thyme and tarragon.

The most common chive has tubular leaves with blossoms of elegant lavender. These chives are milder in flavor than the garlic chive, a flat, broader leaf variety boasting larger white flowers. The garlic chive is much more robust in flavor and like its name has a hint of garlic taste. Either variety is best used before the leaf produces flower clusters. Nothing is a waste as lavender blossoms are wonderful in salads and to flavor vinegar.

Chives are very easy to grow in both the garden and in pots. They are cold resistant and require only light soil, ample space, moisture and plenty of sunlight. It is a sign of spring when chives appear as they are the first herb to welcome the new season.

Chives do not preserve well either dried or frozen.

Coriander: (Coriandrum sativum) a herb of Mediterranean origin, produces flat tender leaves known as cilantro (excellent in salsa) and seeds (fruit) identified as coriander.  These tiny green fruits emit a sweet scent that resembles a mix oF lemon, cumin and sage. As the fruit matures it turns a light golden brown providing a spicy distinctive flavor to many dishes. Coriander compliments seafood, pork, lamb, fowl and stir fries. It is also wonderful in many sauces and soups.

The coriander plant is very hardy and grows easy even in colder climates. As with most herbs it requires good drainage, fertile soil, full sun and plenty of water. It is grown well both indoors and out and requires frequent cutting. The plant produces purple-tinged flowers which yield tiny seeds (fruits).When the seeds are dry, slightly cracked and easily separate from the plant, it is time for harvest. Hang the plant upside down over a cheese cloth to gather the falling seeds. You can also wrap the plant, knocking it against a hard surface so that the seeds come off easily. Store the seeds in airtight containers and crush just prior to using.

Cress: (Nasturitium officinale) Water Cress is a member of the mustard family, originating in Europe it is now widely used and grown in North America. A mildly, almost non aromatic plant yet has a peppery bite resembling overtones of spinach, parsley and mustard when consumed. Cress is a favorite in salad, soup and as a garnish on roast meats and hors d’oeuvres.

Cress in one herb best used raw and young. The leaves should be shinny and dark green in color. This herb is particularly rich in vitamin C and Iron and therefore should be torn or cut just prior to its use.

Water cress is a difficult herb to grow requiring constant attention. Garden cress however is much easier and a wonderful addition to any herb garden.

Dill: (Anethum graveolens) Dill, a member of the parsley family is well known for its medicinal use in soothing colic and relieving hiccups. Dill is believed to be native to the Mediterranean area, but now used daily in Greece, Egypt and Middle Eastern cuisine and a favorite to Poland and Russia. Dill is best recognized world wide as a key ingredient in making pickles.

Both the seeds (fruit) and the leaves (dill weed) are used in cooking. It is a wonderful accompaniment to fish and vegetables, and in salads, sauce and dips. The feathery leaves taste of anise, parsley and celery with a distinct aroma of citrus, mint and fennel. Dill seeds, used in pickling, are lavish on grilled lamb, in stew and in moderation a great replacement of caraway in bread.

We are so fortunate dill is easy to grow and is bountiful as it is best used fresh. It flourished outdoors and reseeds itself for enjoyment year after year. To use as dill weed it is best plucked when the leaves are 4-6” tall. To harvest dill seed wait until the flowers form and the seeds are brown before picking. Hang the plants in a dry, warm place, upside down in paper bags so the seeds fall freely.

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