My top 10 favourite herbs

Even Nero loves thyme.

Fresh organically grown herbs not only taste better but can completely transform a meal. Herbs are easy to grow and do not take up much room. You can grow them in pots, raised beds, hanging baskets, window boxes or in your garden. But the best part is that most herbs like full sun and will grow well on a kitchen window sill, meaning anyone can grow their own no matter where they live.
You can grow them from seeds, or you can buy seedlings that can be cut and eaten. Whatever you chose you might also want to know that most herbs have beautiful flowers that are edible and have a more intense herb flavour.
Below is a list of my favourite herbs these are super easy to grow and very versatile;
Chives (garlic and normal); Chives are versatile and can be added to any dish to add a mild onion flavour. Cut some whole chive steams and add to any dish. Chives like plenty of water and full sun. Fantastic in scrambled eggs.

Thyme; a perennial herb that likes hot and dry conditions (do not over water or thyme will die in the middle of the plant). Thyme tastes great in tomato based dishes. Cut back in the winter time to stop thyme getting leggy.
Sage; a perennial herb that has a strong flavour so only a few leaves are needed in a dish. Sage has beautiful flowers and is often grown for its beauty as well as its use in meat and root vegetable dishes. Pineapple sage is fantastic on pizza or in toasted sandwiches.
Mint; a perennial herb that will take over your garden if you let it so best plant it in pots. Mint is very versatile in salads and meat dishes as well as in drinks. Mint is also great to have in the house to repel flies.
Oregano; Also a perennial herb that tastes great in any and all Italian dishes especially as a pasta sauce on spaghetti and on pizza. Also great for your chooks.

Tasty oregano

Basil; an annual herb that loves the sun and only survives in the full sun in the summer time. Basil can be grown indoors in full sun on a windowsill. Basil can be used in any Italian dishes and can also be turned into pesto to be spread over crackers with cheese, or poured over pasta.  
Rosemary; a perennial evergreen herb that is used in roast meals over meats and vegetables. Rosemary needs to be clipped at the bottom of the stem rather than cutting the top off as this will create a woody plant.

Coriander; a very temperamental plant. Coriander likes cooler temperatures so if the weather is too hot, or the plant gets too dry, it bolts. Sow coriander directly in semi-shade, if you buy seedlings be very gentle with the roots as too much disturbance and the plant will bolt. A tasty herb that’s great in most Asian dishes. You can also add it to salads, and another great tip is to add it to your home made guacamole. You can also save the seeds and either resow them or store them to grind up to add to your meals. 
Bay leaves; a tree that can grow up to 10 metres but this takes many years so you can grow them in very large pots for several years. Fresh bay leaves are essential when making soup or stock, remove the leaves before serving as these are not to be ingested.   
Dill; an annual herb that doesn’t like to grow in pots (well I’ve had no success). I find it grows best from seed in the soil and leave it alone, just ignore it and harvest. Dill leaves are great in fish dishes and amazing in spanakopitta. You can harvest the seeds once they are dry and resow or store them and grind them to add to meals.   
Once you’re used fresh herbs in your food you can never go back to the dried store bought stuff. Ugg. What are your favourite herbs? 
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