“Tell her to find me an acre of land; parsley, sage, rosemary and thyme. Between the salt water and the sea strand; then she’ll be a true love of mine.” Lyrics from English folk song, “Scarborough Fair”

Every master chef knows the importance of herbs for the enhancement of a dish, but herbs have also been known through the centuries for their magical, medicinal and aromatic properties, as well. The medieval minstrel’s song, “Scarborough Faire,” was a love song to a lady from a forlorn lover. The herbs - parsley, sage, rosemary and thyme -symbolize virtues the singer wishes for himself and his true love in order to win her back again. Parsley is for the mildness needed to soothe the bitterness between them, sage for the strength to stand firm in the time of separation, rosemary for faithfulness, and thyme for courage to fulfill the difficult tasks ahead.

Herbs are used here primarily for cooking, and although it is common to use dried herbs in a recipe, there is nothing like fresh herbs to truly enhance the flavor of a dish. Most common fresh herbs such as parsley, dill and garlic can be found in most supermarkets and natural food markets.  But, have you thought of growing your own? It’s easier than you think; and the pleasure derived from seeing their beautiful leaves, smelling their fragrance, and having them readily available for your culinary adventures, makes for a satisfying hobby.  And, when dried, herbs make fragrant potpourris and sachets to scatter around the house.

GROWING HERBS OUTDOORS

While Arizona’s desert soil may not be the most favorable for herb gardening, you can still grow herbs successfully as long as you keep the soil well-aerated and watered and add organic material or products like gypsum, soil sulphur, and ammonium phosphate to the soil. Your local nursery or garden center can help you there. The best planting season in Arizona for most herbs begins in mid-August and runs through the end of March. Your herbal garden will do well in morning or midday sun. While most herbs can tolerate the full-day sun, they will do better if they can be somewhat protected from the afternoon sun. Herb plant stems should be cut on a regular basis to promote branching, strong roots and new growth. Most herbs can be harvested at any time during the growing season, but as a rule, it is better to pick them when their oil and flavor is at a peak.

GROWING HERBS IN POTS

There’s nothing prettier than herbs growing in pots placed along a window sill or on the garden terrace, particularly if you select attractive containers. Herbs are easy to grow in pots and many people prefer this method rather than an outside garden. You will need pots with good drainage.  Fill the pots with a good potting soil about two-thirds full, plant the herbs (seeds or plants) and top off with attractive mulch. You will need to water your potted herbal garden more frequently than an outdoor garden, particularly in hot weather. If you place your pots outside, make sure they are in a spot where they can be shaded from the strong afternoon sun.

THEMED POTS

Large pots can be planted with several plants of the same type or culinary/medicinal purpose.  Some suggestions for themed pots:

• Mediterranean: Basil, oregano, marjoram, sage, thyme, rosemary, parsley, garlic.
• South of the Border: Cilantro, parsley, garlic, oregano, jalapeno pepper, spearmint, sweet basil, tabasco chile pepper.
• French Culinary: Garlic, thyme, parsley, sage, chives, fennel, dill.
• Medicinal: Echinacea (prevent colds), peppermint (digestion), yarrow (heals wounds), valerian (sleep), horehound (cough suppressant), feverfew (migraines).
• Aromatherapy: Lavender, sage, rosemary.
• Tea: Peppermint, chamomile, lemon balm, angelica, anise.

HARVESTING AND PRESERVING

Bundling
For long-stemmed leafy herbs such as parsley, dill, basil and sage, the bundling method is best. First, rinse the cut herbs in several cool-water baths to remove the dirt and shake off excess water. Use rubber bands to tie the stems together into small bundles and hang them upside down in a warm, well-ventilated area away from direct sunlight. When the bundles are completely dry, strip the leaves from the stems and store them in sealed jars.

Rack Drying
Rack drying is best for short-stemmed herbs such as thyme, oregano and lavender. Use a common window screen or construct one by stretching screening or nylon netting over a wooden frame. After thoroughly rinsing the herbs clean, strip the leaves from the stems for leafy herbs; herbs with small leaves can be left whole. Spread the herbs on the drying rack, which needs to be elevated off the ground in a warm area with good air circulation. Dry the herbs from seven to ten days, turning them over periodically, until crispy. The faster herbs are dried, the more flavor they retain. Store the dried herbs in sealed containers.

Freezing
This is by far the easiest method for preserving herbs. After thoroughly washing and patting dry, place the herbs in a single layer on a cookie sheet or flat plate and put in the freezer. After freezing, put them in a small plastic bag and back into the freezer, where they can be easily accessed for cooking purposes.

COMMON USES FOR SOME POPULAR HERBS

Basil

• Culinary: Use with tomatoes, eggplant, squash, seafood, sauces, salads & pesto.
• Medicinal: Internally eases stomach cramps, nausea & vomiting; increases breast milk production. Externally, helps repel insects.

Dill

• Culinary: Use leaves in fish, egg, rice & potato dishes; use seeds in vinegar, pickles, soup & poached fish.
• Medicinal: It’s a powerful digestive aid; soothes colic in infants; stimulates milk production in nursing mothers; chewing the seeds relieves bad breath.

Garlic

• Culinary: Garlic is so versatile and is used in many ethnic cuisines; meats, seafood, vegetables, pasta, soups and sauces.
• Medicinal: It has potent antibacterial, antibiotic and antifungal properties; may help lower cholesterol, prevent cancer & atherosclerosis; may reduce blood sugar levels.

Ginger

• Culinary: The spicy flavor of ginger is used in many Asian dishes; also great in bread, candy, cookies and cake recipes.
• Medicinal: Great for treating nausea; also has anti-inflammatory properties and can be used in compresses for soothing back strain and bruises.

Parsley

• Culinary: Its peppery flavor is good with meats, vegetables & soups; makes a pretty and tasty garnish.
• Medicinal: Leaves relieve bad breath & aid digestion; seeds have potent diuretic properties.

Thyme

• Culinary: Adds a pungent, lemon-like flavor to meats, vegetables, soups, stews & tomato dishes.
• Medicinal: Soothes digestion; has expectorant (mucus-loosening) properties to soothe coughs, bronchitis & emphysema; can be used externally to disinfect wounds.

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RECIPE

Lemony Pesto

1 cup fresh Italian basil leaves
1 cup fresh lemon basil leaves
1/4 cup fresh sage leaves
1/3 cup chopped walnuts
2 to 3 large garlic cloves, peeled
1/2 cup freshly grated Parmesan cheese
1/2 cup extra virgin olive oil
Salt & pepper to taste

1. Combine Italian basil, lemon basil, sage, walnuts, garlic and cheese in a food processor and pulse until coarsely chopped.
2. With the machine running, slowly add olive oil and continue to process to a fine paste.
3. Season with salt and pepper.