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#1 |
Tomatovillian™
Join Date: Mar 2011
Location: Raleigh, NC
Posts: 1,448
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Not to scale and not a finalized list. What herbs can you not do without?
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Blog: chriskafer.wordpress.com Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin |
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#2 |
Tomatovillian™
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,488
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Basil, Rosemary, Tarragon, Mint, Cilantro, Borage, Parsley
Those I would feel naked without. But I actually try new herbs all the time.
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Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture Last edited by Redbaron; April 3, 2013 at 01:11 AM. |
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#3 |
Tomatovillian™
Join Date: Apr 2008
Location: California Central Valley
Posts: 2,542
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Can't do without:
mints (chocolate and moroccan), garlic chives, parsley, oregano (mostly for the bees), lavender, plantain, nettles (winter crop), yarrow, echinacea, garlic, comfrey Also like to grow: lemon balm, sage, basil. calendula, thymes, lemongrass, bronze fennel, chives, shiso, vietnamese cilantro, chamomile, mugwort, french tarragon, lemon verbena. (do edible flowers count? I love violas and borage flowers in the spring and nasturtiums in the summer) Would grow if I had enough room: rosemary, bay leaves (one of the community gardens has a mediterranean bay tree) Just about given up on: cilantro (bolts too fast, if it survives the slugs and snails) |
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#4 |
Tomatovillian™
Join Date: Jul 2011
Location: Atlanta, Georgia
Posts: 2,593
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Agree with you on cilantro. Never leaving when you need it.
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#5 |
Tomatovillian™
Join Date: Oct 2011
Location: Homestead,Everglades City Fl.
Posts: 2,497
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If you call eating the leaves ,Moringa.Started a plant after neighbor gave me some leaves(and seeds) from his tree.Grows fast and it does make you feel better!
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#6 |
Tomatovillian™
Join Date: Mar 2013
Location: Holland, PA/Zone 7A
Posts: 692
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Chocolate mint, Marseilles Basil, Lemon Basil, Slo-Bolt Cilantro, Italian Parsley, Pineapple Sage and Garlic Chives! I'm planting a new variety of Marjoram this year called "Zaatar".
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#7 |
Tomatovillian™
Join Date: Jan 2010
Location: zone 6b, PA
Posts: 5,664
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Parsley, chives & cilantro! Btw, I found that Calypso outlasts Slobolt, Caribe or Santo and found that plants self sowed and overwintered here last year! I also had plants survive under glass along with the spinach that I usually keep there- less surprising than the ones in the open ground, of course. I love it, so I resow every few weeks along with lettuce, beets, carrots, etc.
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#8 |
Tomatovillian™
Join Date: Nov 2011
Location: MA/NH Border
Posts: 4,919
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For me, the basics are basil, parsley, sage, oregano, lovage, thyme, and herb (aka "wild") fennel.
I too, have given up on cilantro. These days I buy a bunch when I need fresh cilantro, then chop the rest and freeze it in ice cube trays to use for cooking. |
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#9 |
Tomatovillian™
Join Date: Mar 2013
Location: Holland, PA/Zone 7A
Posts: 692
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Besides my standard Slow Bolt Cilantro I am trialing a new variety this year called "Confetti" It has leaves similar to dill fronds and is supposed to be able to stand the heat a little better then the regular leaved varieties. We shall see...
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#10 |
Tomatovillian™
Join Date: Oct 2012
Location: Orlando, FL
Posts: 614
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I've got one rosemary, a varigated sage, a sprawling oregano, a culantro plant (which doesn't look so hot in the ground so may start over), and containers of thyme, cilantro, and flat leaf parsley, along with some long boxes with dill, chives and cilantro in one, and what was supposed to be three different types of basil in the other. Turns out the older basil seeds I had were duds so I have some Genovese and some Red Rubin, a beautiful deep purple color. There's a little globe basil growing next to my paste tomatoes too.
I bought an orange mint plant, mostly because I am contemplating making a butterflied leg of lamb this weekend. Couldn't manage it for Easter as it was my sweetie's birthday and we were going out. I thought that might be a nice mint "add" for the dish. Oh, and the Cuban oregano plant, which is in a large container. I keep that on the porch, as it's really a coleus and likes the partial shade. It's also sometimes called Spanish thyme. Intense oregano flavor and scent, but large thick fuzzy leaves, so I often add a few whole and pick them out rather than trying to chop them finely enough to hide the texture. |
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#11 |
Tomatovillian™
Join Date: Mar 2011
Location: Raleigh, NC
Posts: 1,448
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Ooh, some good suggestions!
Cilantro does poorly here as well with the heat and immediately bolts. It reseeds itself everywhere...lawn...cracks in the sidewalk...flower garden. The Confetti variety does better. I'll look for calypso as cilantro is one of our favorites. Dill does the same thing but I've got a fern leaf type which fares better.
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Blog: chriskafer.wordpress.com Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin |
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#12 |
Tomatovillian™
Join Date: Oct 2012
Location: Orlando, FL
Posts: 614
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Chris, have you tried growing culantro? I guess some call it Mexican cilantro, but it's a very different type of plant - with broad leaves that look like they were cut with pinking shears. They impart a stronger flavor than cilantro. I usually find they hold up better. I think the only reason mine isn't doing well is that I planted it in the ground.
Here's a link to it pictured: Culantro on Onlyfoods.net |
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#13 | |
Tomatovillian™
Join Date: Mar 2011
Location: Raleigh, NC
Posts: 1,448
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Had not heard of it until your post. I will have to look for some!
I would also love to get some columnar non-flowering basil but have never seen it around here. We are pesto fanatics. Quote:
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Blog: chriskafer.wordpress.com Ignorance more frequently begets knowledge: it is those who know little, and not those who know much, who so positively assert that this or that problem will never be solved by science. --Charles Darwin |
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#14 | |
Tomatovillian™
Join Date: Sep 2012
Location: Oklahoma
Posts: 4,488
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__________________
Scott AKA The Redbaron "Permaculture is a philosophy of working with, rather than against nature; of protracted & thoughtful observation rather than protracted & thoughtless labour; & of looking at plants & animals in all their functions, rather than treating any area as a single-product system." Bill Mollison co-founder of permaculture |
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#15 | |
Tomatovillian™
Join Date: Oct 2011
Location: Homestead,Everglades City Fl.
Posts: 2,497
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I looked high and low for seeds of the greek basil.Finally bought some plants that are 4ft.high now.Cuttings are real easy in just a glass of water.It has to seed eventually(been waiting for almost a year).Everyone says it is/was a cross from a long time ago and the only way to get more plants is thru cuttings.Chicken or the egg?Small leaves but plenty of them.Did get some camphor basil from same company that makes a real good tea for those winter cold and dreary days.Good luck.
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