Pattern Mint
Give your kitchen Taste With a perennial herb garden
If you have never planted herbs, can be easily confused by the variety of plants and names. Know the origins, patterns of resistance and weed growth will help you start your herb garden. Herbs can be annual, perennial or biennial. Perennial herbs are perhaps more common and more popular, since its development for several years.
If you are planning a perennial herb garden, aside a plot in a sunny spot near the kitchen door. That will be easy to meet cooking and conservation, and also enjoy its fragrance like going on a hot summer day. If a good garden spot is not available, you can easily have a perennial herb garden. Just your plant selected herbs in containers, and put them on a sunny patio!
This is a selection of some of the herbs most useful and popular perennials may want to grow:
Chives, a member of the onion family can be started from seed, and quickly forms a clump of foliage spear-shaped hole for use in egg dishes, sauces, vegetables and salads. Cut large leaves as needed, and enjoy fresh mild onion flavor. You will divide the group in spring, as they tend to expand rapidly. Chives are turned off in winter, but it is easy to pot a small group for the winter indoors.
Thyme grows as a small shrub with small aromatic leaves. It adds spice to flavor soups, meats, stews and even breads. The leaves also make a tea, sweetened with honey, is good for colds and sore throats. With its low growth habit and beautiful flowers, thyme makes a good hem of her herb garden, or even a flower garden. The dried leaves and small and keep a good flavor.
Oregano is winter in zones 5 and above without protection. Has a strong flavor and is widely used in Mediterranean cuisine. Use with stews and meats, soups, and almost any dish tomato. It has a growing habit, and the stems root where they touch the ground, so it contained. Court regularly and hang to dry twigs as dried oregano retains an excellent flavor. Prune to hardcover in late July, and was rewarded with a rise to the second hard frost.
House Currency, the fragrance of fresh perennial, can take over your garden, so plant in a bucket, a container or her own bed. It makes a wonderful tea refreshing used fresh or dried, and also complements lamb, vegetables, chocolate and fish dishes. Some varieties are available, so that the plant 3 or 4 in a tub and enjoy their subtle differences.
Rosemary can grow to a 6-foot shrub in warm climates, so if you grow, give it room to expand. If weather is cooler, your rosemary plant in a container and overwinter in a greenhouse or cool room. Its needle-shaped leaves have a pungent odor and strong flavor, so to use with care. Goes well with most meats, roasted or stewed. Try roasting a chicken stuffed with it for a very subtle flavor. This is in my kitchen.
Wise, with its strong flavor fuzzy leaves, it will become a small woody shrub that will reduce so hard in the spring. A wise man will soon be all you need, because it has one of the strongest flavors. It is generally used in stuffings, sausages, but also a good addition to the bread of herbs. salvia plants come in various color varieties, and many have a beautiful flower spike, so it may be a good addition or a garden filled with flowers.
French tarragon, licorice flavor with thin leaves, is an herb that is a matter of getting used to. It is often used with fish, poultry, vegetables, vinegars and salad herbs. Has a growth habit rather loose and sloppy. No French tarragon can be grown from seed, so buy a plant startup, and if you want to expand their planting, take cuttings in autumn or divide the plant in spring.
In deciding which herbs to plant in your perennial garden culinary, research each herb to see if you can provide the proper growing conditions – soil, light and moisture. Choose a container garden, where you can easily control the growth and conditions, or a garden kitchen door by hand. Either way, your perennial herb garden will give you pleasure and give your taste and flavor of cooking for years.
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