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The Herb Garden

Working with nature is a key aspect to my method of growing nutritional healthy fruit and veg for the family.

Bee on Hibiscus

Bee on Hibiscus

Selection of Herbs from the Garden (And the Wild)

For Use in Cooking

Herbs grown in my Organic Mediaeval style Garden, in raised beds and containers, adds diversity to my garden and flavour to food on the table.

Thyme to Grow Your Own

If you wish to have a go at growing your own herbs but don’t know which herbs you want to grow, or you want a selection to get your herb garden started, then these variety packs shown here are just the ticket to get you started.

In this article I Feature a number of flowers and weeds not normally associated with herbs e.g. pot marigold, dandelion and nettle, and Herbs for the kitchen such as Mint (black peppermint, lemon mint, Apple mint and Indian mint (Satureja), Sage Icterina, Parsley, Bronze Fennel, French Marjoram, Feverfew, Laurus Nobilis (Bay Tree), Lemon Balm, Rosmarinus (trailing form of Rosemary), Doone Valley Thyme and Thyme Silver Posie.

The growing and use of herbs for aromatic, culinary and medicinal use is a big topic to cover, so in this article I feature the herbs I grow in my garden with a brief overview of each one as a taster of just some of the benefits you could reap by growing your own herbs in your own back garden.

Health Warning

Some herbs are known to react with medication so please seek proper medical advice before using any herb for medicinal purposes.

Containing Herbs

Herb Wheels, Containers, and Borders

Some herbs such as mint can run away with you in your garden and should be confined to their own corner of the garden; mint in particular can spread rapidly through their root system, other herbs like Fennel propagate vigorously through seeds.

Also herbs for use in the kitchen want to be to hand; you don’t want to go wading through a muddy garden at a moment’s notice just to pick a sprig of mint to flavour your boiled or mashed potatoes; you want them to hand and in easy reach. An ideal place for these herbs is just outside the back door or in a herb garden near the house.

Some of our herbs are in containers on the patio near the house, others which I can pick in advance (often just before I plan to cook so they are still fresh) are in their own pots, containers or raised bed at the end of the garden; some take pride of place in their own herb wheel.

Other herbs, such as sunflowers and marigolds and native wildflowers like Borage, I grow straight in the ground with the vegetables as part of companion planting in my medieval vegetable garden.

Be Content With Your Garden

garden-herbs

BAY TREE (Laurus Nobilis)

A Culinary Herb

The Bay tree is an evergreen shrub or small tree with large aromatic dark-green glossy leaves.

To restrict its growth (unless you wish to end up with a tall tree in your garden) its roots are best contained by planting in a suitable sized pot.

In the Kitchen

Pick fresh leaves, rinse and add to sauces, soups and other dishes. Bay leaves are traditionally used in dishes requiring long cooking times so that the flavour from the leaves can diffuse into the dish, and the leaves are then removed before serving.

Commonly used in European recipes especially in the Mediterranean and in North America for soups, stews, meat, seafood and vegetable dishes, and in Indian cuisine.

The leaves are also used to flavour classic French dishes such as bouillabaisse and bouillon.

The leaves are generally used whole and removed before serving, but dried leaves can be crushed or ground before cooking to impart more of their desired taste.

Plant Care

Does well in full sun, water sparingly in winter and never allow it to dry out.

Bay Tree

Bay Tree

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BORAGE (Borago Officinalis)

The Borage also known the starflower is a hardy annual herb with bright blue flowers loved by bees. 1ft to 3ft (30cm to 1m) tall and a spread of up to 1ft (30cm). This attractive plant is equally suitable for the flower border or herb garden.

In the Kitchen

Fresh flowers are used to decorate salads and iced drinks, crystallised for cake decorations. Pull on the centre of the flower and it easily comes away from the seed pod. The leaves have a cucumber flavour.

This is one herb we didn’t buy from the garden centre, it appeared in our front garden one year and once identified we started using its flowers as edible decoration in our salads. The following year it migrated to the vegetable garden in our back garden where it has stayed ever since, popping up most years amongst the vegetables as companion plating which ideally suits my style of Medieval Vegetable Gardening so is most welcomed and encouraged in our garden. It’s not invasive, just a few plants pop up in one spot where it quietly sits and meditates while I garden around it, just pick the odd flowers here and there when we have salad.

Plant Care

Water well until established. For potpourri pick flowers for drying in fine weather.

BORAGE

BORAGE

Dandelion

Even Weeds Have Their Uses

The Common Garden Dandelion is considered by most gardeners as a nuisance weed, it grows just about anywhere with no encouragement, spreads fast and far with its seeds that drift in the wind and it is difficult to get rid of with its long taproot, up to 1ft (30 cm), which unless you dig up the whole root will regrow.

However, since before mediaeval times the Dandelion has been known for its medicinal properties (contains luteolin, an antioxidant) and culinary uses.

Plant Care

A Weed?

In the Kitchen

  • Young leaves can be added to salads (often blanched first to reduce the bitterness).
  • Leaves (young or older) can be made into a refreshing drink by soaking in boil water for several minutes and draining-off; the same as with Feverfew and Herbal Teas described below.
  • Flowers can be used to make wine, and
  • The roots can be boiled as a vegetable, or roasted and ground up to make a caffeine-free coffee substitute.

FENNEL (Bronze Fennel)

Foeniculum Vulgare Purpureum

The Fennel with feathery foliage (leaves pinnate with thread like leaflets) growing up to 2 m (6 ft) tall is a very graceful plant that adds colour to any herb garden or perennial border.

In the Kitchen

Leaves, fresh or dried, are used in fish dishes and the seeds may be used in soups, bread or cakes. Leaves and thick stems can also be used in the same way as celery, and the flowers of the Bronze Fennel can be added to Salads.

The Bronze Fennel propagates by dropping its seeds, and is a prolific propagator so you’ll want to keep it away from areas of the garden where you don’t want to be constantly pricking its seedlings out the next year.

Planting or sowing this herb amongst shorter shrubs where its foliage can stick above them might complement these shrubs, and where it can get some shade from the sun may be ideal for it rather than in a middle of other more delicate herbs or in the vegetable plot.

Plant Care

Plant in well-drained soil in a sheltered sunny position and water well until established.

Bronze Fennel

Bronze Fennel

FEVERFEW (Golden Feverfew)

The medicinal properties of Feverfew have been known for thousands of years. Feverfew is purported to help lower fevers and ease headaches and is therefore considered an ideal natural remedy for colds and flu. Although not a cure it is meant to help to ease the discomforts, but it should not be taken in excess or if pregnant and eating fresh leaves can cause mouth ulcers.

An easy way to prepare feverfew as a drink to ease a headache or the symptoms of a cold is to pour boiling water onto a few leaves and leave to soak for 15 minutes before drinking. Feverfew is bitter so adding honey to sweeten the drink has been a common practice since before medieval times.

Pictured is Golden Feverfew, which may not have the medicinal properties of the species?

Plant Care

An easy to grow perennial bearing small white daisy flowers in summer with a strongly aromatic foliage and a bright golden hue for most of the year. Position the plant in well-drained soil in full sun and water well until established, and remove faded flowers to prevent self-seeding.

Golden Feverfew

Golden Feverfew

Lemon Balm

A Mint from the Lamiaceae Family

Lemon Balm is a bushy vigorous growing perennial herb in the mint family Lamiaceae. Like other mints it can be invasive in gardens and therefore should be well contained. Lemon Balm growing from 1 ft. to about 2.5 ft. (30 cm - 75 cm) is native to southern Europe and the Mediterranean region. Its leaves, strong lemon-scented, are toothed ovate and rough textured.

In the Kitchen

Fresh leaves add lemon flavour to a wide variety of hot and cold dishes and drinks e.g. salads, soups, sauces, deserts, soft drinks and liqueurs etc.

LEMON BALM

LEMON BALM

MARIGOLDS (Calendula)

Pot Marigolds

Pot Marigolds are traditionally known for their companion properties in the vegetable garden due to the aromatic oils they contain acting as an excellent insect-repellent which discourages whitefly.

However, although most marigolds are not edible the petals of the English Pot Marigold (pictured above) are edible and if picked fresh makes an excellent decoration to any salad.

pot marigold

pot marigold

MARJORAM (Majorana)

Great for Mediterranean and Vegetable Dishes

Most Marjoram's are hardy perennials growing up to 2 ft (60 cm) high with a similar spread. Leaves and stems can be used to flavour a wide variety of dishes including Mediterranean and vegetable dishes. Caution, Marjoram should not be given to pregnant women in medicinal doses due to its uterine stimulants.

MINTS

Mentha Mints (Black Peppermint, Lemon Mint, Apple Mint) and Indian Mint (Satureja)

Mint is the Spice of Life in Cooking, and they come in many flavours from the strong tasting and vigorous growing mints such as peppermint and spearmint to the milder and less vigorous (variegated) plants like lemon mint and apple mint.

They all have one thing in common; their roots are invasive so if they are not contained they will quickly spread to other parts of the garden where they are not wanted.

In The Kitchen

Add a few leaves of mint to the saucepan when boiling potatoes. Black Peppermint can also be used to add flavour to sweets, cakes, summer drinks and used to make tea. Lemon Mint can be used for refreshing teas and vinegars, and may be added to fruit salads, summer drinks and jellies.

Containing Mint

Mints if they establish can be invasive (especially the more vigorous non variegated varieties) they spread by their root system so it's always a good practice to grow them in containers to prevent any unwanted spread.

Mint

Mint

PARSLEY

A Sprig of Parsley Decorates Any Good Dish

Although Parsley is a biennial because the leaves become coarsen in the second year this plant is usually grown as an annual.

In the Kitchen

Salad dressing and as garnish in many cold and cooked dishes e.g. sprinkle a few sprigs of parsley on almost any prepared dish just before serving.

PARSLEY

PARSLEY

ROSMARINUS

A Trailing Form of Rosemary

Rosmarinus, native to the Mediterranean regions, is a small woody perennial herb with fragrant evergreen needle-like leaves.

Rosemary has many medicinal properties including use as an anti-depressive. However, using such herbs for medicinal purposes should be done so only after seeking medical advice from your doctor.

SAGE

Evergreen, Aromatic, Shrubby Perennial

The Sage (great for flavouring food) is an evergreen shrubby perennial comes in many varieties, with a height of 2 ft (60 cm) and spread of up to 3 ft (90 cm). It makes an attractive addition to any garden border, patio container, flower bed or herb garden.

The picture below shows three varieties of Sage including Sage Icterina and Purple Sage.

In the Kitchen

Leaves are used for flavouring in stuffing and many other dishes such as cheese recipes and fatty meat dishes like sausages and pork etc.

Plant Care

The Sage Icterina (Salvia Officinalis Icterina) needs a warm and sunny site in well-drained soil. The Purple Sage will thrive in any well drained soil but prefers a sunny sheltered position.