- Mint: When you think of mint, your mind may wander to toothpaste, chewing gum, or breath mints. Mint is a great herb to make your breath feel fresh and aid in all kinds of concentration or respiratory problems, but it is also a lovely addition to bring out the flavors in food and beverages!
- Marjoram: The twin of Oregano, Marjoram, is commonly mistaken for its counterpart, but has a world of difference, including a much sweeter taste and aroma. Marjoram is extremely versatile and can be used in anything from sultry, pork, and sausages to custards, ice cream, and pies.
- Lavender: This beautiful plant is largely known for its delicious aroma that can be used for lotions, perfumes, and essential oils. Lavender has become a trendy herb to flavor cocktails or desserts in recent years.
- Parsley: There are two varieties of parsley: Curly and Italian (or flat-leafed). The curly variety has more flexibility and fragility to it, making it the ideal herb to chop up and shred for cuisines. Parsley’s fresh, citrusy taste makes it a unique addition to smoothies, teas, or juices. What you may not know is that parsley is a member of the carrot family! Parsley can be harvested for the leaves and stem, as well as the root for deeper vitamin benefits.
- Chives: An easy to grow perennial herb, chives love a lot of sunshine but will survive in partial shade. Classic on soups, baked potatoes, and family barbecues.
- Oregano: Oregano is one of the most widely used herbs around the world. It has a pungent, spicy flavor that pairs well with almost any recipe.
- Thyme: Thyme is one of the best-known and widely used herbs, grown as a culinary plant as well as a great addition to cocktails.
- Rosemary: This herb is a drought-tolerant and hardy plant and is a beautiful addition to your favorite tea, cocktail, or culinary dish.
- Sage: This is an herb that is closely associated with fall dishes, but it is versatile and works in cocktails, smoothies, salads, pastas as well as poultry and beef dishes. Sage is a member of the mint family and presents a nice earthy flavor. It has long been regarded as a medicinal herb and has been used for years to cure a long list of ailments.
- Lemon Balm: Lemon Balm is a perennial herb that grows best in early spring. It looks like mint but is refreshingly lemony and the perfect addition to hot and cold beverages. Lemon balm has lemon-scented, oval, toothed leaves that are heavily veined or quilted from 2-3 inches long and arranged opposite one another on four-sided stems.
Best Outdoor Temperature For Growing Herbs?
Herbs can tolerate cool weather, but if the weather hits 45 degrees or colder, you may want to tuck it in a corner where the walls will retain some heat from the winter sun and will increase the soil temperature of your garden. Even a few degrees can make a difference for your plants.
What Is The Best Way To Harvest Herbs?
HOW TO HARVEST ROSEMARY
The rosemary plant is hardy and produces a bountiful harvest in almost all climates. It can be harvested at any time throughout the year. Like most other herbs, the best time of the day to harvest is in the morning. Wait until the dew from the last night evaporates from the foliage. Collect the leaves before it gets too hot during the day. Look for branches that are at least 6 inches in height. It is best to harvest new tips or softer tips for fresh use, woody stems can offer some fresh use as well. Never trim more than ¼ of the plant at any given time to make sure your plant stays happy and healthy. Use sharp and sterile scissors to cut off the top 2 inches of the stem, leaving the rest of the stem’s length to encourage it to grow back fast and healthy.
HOW TO HARVEST CHIVES
Young chive leaves are the most tender and flavorful. When you harvest chive leaves, remove the entire length of the leaf. Don’t just snip off the tip, instead, snip off the whole leaf all the way down to the soil line. This encourages a flush of new growth.
HOW TO HARVEST LEMON BALM
When you are ready to harvest lemon balm, cut each stem just above a pair of leaves using a sharp, clean pair of scissors or pruning shears. You can cut the plant down to within 4-5 inches of the soil. A good rule of thumb is to remove no more than two-thirds of growth any one time.
HOW TO HARVEST THYME
For the most flavor from your thyme, trim cuttings in the morning after the leaves are dry from any dew or moisture. When you are ready to harvest thyme, you can pinch or tear off leaves or stems. Take young fresh sprigs or leaves when you are harvesting. Avoid cuttings of the woody parts of the plant. Don’t take more than 1/3rd of the plant at any given time. Thyme thrives from come-and-cut again harvests of a sprig or two. This light-cutting method will stimulate growth into a full and bushy shape.
HOW TO HARVEST SAGE
When picking sage, consider whether you will be enjoying them fresh or hanging them to dry. For fresh use, simply pick off leaves as needed. For drying, cut off stems that are at least 4-6 inches long.
HOW TO HARVEST OREGANO
Use a clean cutting tool or your hands to pinch or cut off the fresh stem tips. The top two-three inches of each stem offer the best flavor for fresh use. Cut back to just above a growth node or set of leaves, this will allow the plant to branch from the cut area and produce more flavorful leaves.
HOW TO HARVEST LAVENDER
It is best to harvest lavender when the flowers have not fully opened. Trim the plant in the morning when the morning dew has evaporated, so that the oils stay inside the plant – creating a greater chance for a stronger aroma and taste. Create a bunch, tie them together, and hang them to dry.
HOW TO HARVEST MINT
Mint may be one of the easiest herbs to harvest. You can pretty much harvest it whenever you want – they grow fast, spread fast, and bloom fast. All you need to do to harvest mint is pinch off the bit you want from the stems.
HOW TO HARVEST PARSLEY
Snip parsley from the ground level, to be sure to encourage further growth. You can use the herb immediately or put it in the refrigerator in a cup of water for later use.
HOW TO HARVEST MARJORAM
Marjoram is ready to harvest around 4 to 6 weeks after it is planted. Like many other herbs, you will want to harvest when flower buds appear, but before they begin to open.
Most herbs should receive at least 4 hours of direct sunlight per day. However, many herbs can tolerate much more sunlight, around 6-8 hours.
Herbs should be watered 2-3 times per week. Herbs like basil, cilantro, parsley, and mint require a bit more moisture.
The easiest way to grow herbs is taking transplants from a trusted source, like Gardneuity, and planting them in a container garden or in your home garden.
Generally, other herbs are great growing companions for herbs. Mint is an herb that you will want to keep away from other herbs, as it will overtake and kill the other herbs.
Basil: A perfect pair to parsley, cilantro, and tarragon.
Cilantro: A great companion to parsley, basil, and tarragon.
Lavender: Grow it with rosemary, oregano, sage, thyme, and marjoram.
Lemon Thyme: Grows well with lemon verbena and lemon balm.
Lemon Verbena: Grows well with lemon thyme and lemon balm.
Marjoram: Plant it with rosemary, oregano, sage, lavender and thyme.
Oregano: A great buddy for rosemary, marjoram, sage, lavender, and thyme.
Parsley: Grow it with basil, cilantro, and tarragon.
Rosemary: Plays nicely with marjoram, oregano, sage, lavender, and thyme.
Sage: Grow it with rosemary, marjoram, oregano, lavender, and thyme.
Tarragon: Grows well with basil, parsley, and cilantro.
Thyme: Plant it with rosemary, marjoram, sage, oregano, and lavender.
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Mint has strong aromatic capabilities to aid in relaxation, and calmness, as well as soothe respiratory issues. It is rich in Vitamins A, C, and B2, as well as minerals such as calcium, zinc, and magnesium
Marjoram is used to help with bloating, nausea, and anti-inflammatory issues. It is also loaded with Vitamin A, C, and calcium.
Lavender has been used for centuries to provide support for issues like insomnia, anxiety, headaches, wound healing, and dry skin. It has been proven to calm the nervous system and decrease blood pressure.
Parsley is loaded with vitamins and minerals like Vitamins A, B, C, and K as well as Potassium, Iron, and Copper. It can be a great digestive aid due to its anti-inflammatory properties.
Chives are extremely rich in flavonoid antioxidants. These antioxidants help fight cancer, improve heart health, and can even fight inflammation. They also detoxify the body and boost skin health. Finally, the fiber in them can help ease the digestive process.
Oregano is an herb from the Lamiaceae family. People have used it for thousands of years to add flavor to dishes and to treat health conditions.
Thyme has been used for centuries (flowers, leaves, and oil) to treat a range of symptoms and complaints.
Rosemary is a good source of iron, calcium, and vitamin B-6.
Sage is used as a natural cleaning agent, pesticide, and ritual object in spiritual sage burning or smudging.
Lemon Balm is considered a calming herb. It was used as far back as the Middle Ages to reduce stress and anxiety, promote sleep, improve appetite, and ease pain and discomfort from indigestion (including gas and bloating, as well as colic).