barn nursery - Herbs

Basil
Tender annuals used to flavor tomato dishes. Also used to make Pesto, a combination of garlic, nuts, olive oil and cheese. Pesto is used to flavor pasta, soups and other dishes. Spicy Globe is a dwarf variety. Purple leaved varieties are available, as are lemon, cinnamon, and licorice flavored types. Thai basil has a clove taste and is used in oriental dishes. Basil wilts in temperatures below 40 degrees and can be grown from transplants or easily direct seeded.

Cilantro
A fast growing annual that can be transplanted or direct seeded. Use the fresh leaves (cilantro) in salsa or salads. The dried seeds are called coriander and are frequently used in Asian cooking. Also called Chinese parsley.

Dill Fernleaf
An annual with soft ferny foliage that adds a strong flavor to pickles, salads, vegetables, soups, and dips. The foliage can be used fresh or dried, and the dried seeds can be used as well.

Chives
This hardy perennial has dense grass like leaves and delicate purple flowers. Both the leaves and the flowers can be used to promote a delicate onion flavor in egg dishes, soups, salads, fish, and dips. Garlic chives have white flowers, but are otherwise very similar to the standard onion flavored chives.

Fennel
This anise flavored herb is a biennial. The foliage or bulb can be used during the first year, or seeds saved in the second year. Fennel is used to flavor meat and fish dishes. The bulb can be baked or sliced raw for salads. Amend the soil with lime for best growth. Fennel is a host food for the swallowtail butterfly larva. The bronze leaved type is very attractive in the garden but does not form a bulb like the green type.

Lavender
This hardy perennial has grey-green foliage and blue, lavender, or purple flower spikes. Both the foliage and flowers are equally fragrant. Lavender is slow to germinate from seed and generally best put out from transplants. It needs a well drained soil or it is prone to rot in the winter. Raised beds amended with sand are best.

(page one)