These 4 herbs are meant to be together. “Are you going to Scarborough Fair….” If you don’t know what I’m talking about, you can find the song here.
These were the first herbs to be planted in our garden, and all but the parsley grace my kitchen in the winter.
In the Garden: I grow parsley in my garden every year from seed, and have also transplanted garden centre seedlings into pots, which do well outside but tend to wither from lack of light indoors. (at least in my windows.) The plants have always done well in full sun, and I still seem to have a good crop this year although planted in a partly shady section of the vegetable garden.
In the Kitchen: Parsley is an extremely versatile herb that can be put with almost anything. It is wonderful in soups, salads, sauces, casseroles, omelettes, mixed with vegetables, or used as a garnish.
In the Garden: Sage is a perennial that grows very well in a sunny garden, or in pots. I have also grown sage indoors and use the leaves all winter long.
In the Kitchen: I most often use sage to slip between the skin and meat of roast chicken, and it sometimes finds its way into sauces. I’ve read that it can be very tasty in cheese sandwiches (!) and can also be brewed as a tea.
In the Garden: Rosemary can be a perennial, but it is definitely an annual around here. It grows well in sun or part-shade in moist, but well-drained, soil. I grow mine in a pot on our sunny deck, and keep it indoors on a windowsill for winter use. I find it dries out quickly and requires regular watering.
In the Kitchen: I mostly use whole spears of rosemary for stuffing chicken, but also use the leaves in soups and sauces, and like many herbs, can also be made into a tea (although I haven’t tried this myself!)
In the Garden: Thyme is a hardy perennial that grows well in sun, part shade, in the garden, and in containers. It also does well over the winter on a sunny windowsill. There are many varieties of thyme, some which make beautiful garden plants, and others which are used for cooking. Thymus Vulgaris, or culinary thyme, is the type I grow for kitchen use, although I recently picked up some lemon thyme and orange thyme to try as well. Thyme can be very slow to grow from seed , so you might wish to purchase a mature plant from a garden centre instead.
In the Kitchen: Thyme is a standard for stuffing, and it also finds its way into vegetable dishes and sauces. It is often used in herb-infused vinegars and can also be brewed into tea.
Do you grow or cook with any of these herbs? As always, please share your tips in the comments. And don’t forget our Facebook page! I recently posted photos of my first garden harvest, as well as some updated garden pics. I’d love to see your photos and links there, too!