Herbs Spice Your Garden and Your Pot

     Herbs in the garden can be very interesting and a wonderful addition.  They can provide color, scent and interesting texture as well as providing a wealth of useful seasoning to your table.  Everyone has their favorite 'go to' herbs that they use all the time in their cooking.  I always make a point of growing these herbs so that I have fresh spices at least during the summer and fall.  There is nothing better than going out to the garden just before starting a meal and picking what I need to throw into the pot.  Foods just taste better with fresh herbs.  There are other herbs though that I also add to my site and to site plans done, even for commercial and institutional locations, simply because they are a great choice of plant for the spot.
     I like to think of them in terms of permanent plantings, the shrub herbs, perennials, root herbs (including bulbs, corms and tubers) and finally annuals.  With these classifications in mind, I can then scatter herbs into a planting design or can create a more permanent year-round herb garden design.

    

Lavender in full bloom

The three major plants that I use for shrub herbs are lavender, rosemary and thyme.  Lavender, Lavandula angustifolia, is also called English lavender, although it actually originally came from the western Mediterranean.  It is an evergreen shrub with narrow and fragrant leaves that reaches three to five feet in height.  It prefers sunny dry locations and has showy purple flower spikes.  The leaves are used for medicinal purposes, teas, and scents.  Rosemary, Rosmarinus officinalis, is also an evergreen shrub with needle like leaves.  These leaves are a gray-green in color and are also fragrant.  Rosemary likes full sun and will reach a height of two to four feet.  It is deer and drought resistant and also has showy blue to purple flowers that bloom along the stems.  As an herb, rosemary is used to season lamb, pork, veal and poultry.  Thyme,  Thymus sp., is a small evergreen, sun loving shrub that can be as short as six inches in height or as tall as eighteen inches depending on the variety.  It has narrow gray-green leaves and purple, pink, or white flowers on small spikes.  Blooming is showy because of the masses of color rather that because of individual showy flowers.  Thyme is great when used to season soups, poultry and fish.
     Perennial herbs tend to be a bit less permanent than shrub herbs, but they still will come back over a multiple of years.  In this category are sage, sorrel and the host of mints.  Sage, Salvia officinalis, is an evergreen woody herb with edible leaves several inches long.  It reaches one to two feet in height and has gray-green leaves and blue to white flowers. As an herb, it is used to season poultry, sausage and soft mild cheese, and as a planting it is lovely in rock gardens and along plant bed edges.  Sorrel, Rumex sp., is a perennial herb that reaches eighteen inches to three feet tall. I prefers full sun and makes an interesting bed edge plant.  Flowers are an insignificant green or brown, showing up in the summer, but the leaves provide a nice texture change to the bed.  They are a three to six inch shield, often with red stems or veins.  Sorrel is used in soup and with chicken and egg dishes. 

Mint

The mints  - including peppermint, spearmint, orange bergamont mint, pineapplemint, and Corsican mint - Mentha sp., are all perennial herbs.  They grow from six inches to three feet depending on the variety and prefer partial shade to full sun.  Mint makes a great ground cover, although it can take over if not contained, and it blooms with stalks of small lavender, purple, blue and white flowers in the summer.  Leaves are a deep green to a light yellow green, and are the primary reason to grow mint.  The fragrant leaves are edible and used in a number of ways including teas, jellies, deserts and salads.
     Root herbs are often simply lumped  into a category of bulb, because most people to realize that there are different types of roots.  In this category are the Allium sp.  They are perennial bulbs that have blue to green tubular grass-like leaves, reach heights of one to two feet, prefer full sun and have globe shaped flowers that are in the blue, purple, pink and white range.  This genus includes garlic - Allium sativum, chives - Allium tuberosum, and onions - Allium cepa. 

Saffron Crocus in bloom

Saffron, Crocus sativus, is also a root herb.  As an herbaceous corm, saffron is a  fall blooming crocus related to spring crocus.  It reaches four inches in height and prefers full sun.  Grass-like leaves are crowned by purple flowers in the fall.  Spice is produced from harvesting the red-orange stigmas and styles from the female flowers and is used in rice, breads and ethnic dishes.  Plant them as a fall accent on garden edges.  Finally, a great plant in this category is ginger - Zingiber officinal.  This is a herbaceous perennial that grows from tuberous rhizomes.  Plants reach three to four feet tall and prefer partial shade.  They have bright green strap-like leaves and yellow flowers in the spring.  The rhizome is edible.  It is used in oriental and Mediterranean food and crystallized in and as a desert.
     Annuals are good for a growing season and can be planted like annual flowers.  Parsley, Petroselinum crispum, is a biennial or annual herb that prefers partial shade to full sun.  It produces edible, dark green, curly leaves that provide interesting texture to the garden and the insignificant flowers attract swallowtail butterflies who like to use the plant to lay their eggs.  Parsley is used as a garnish and in soups, stews and salads.  Basil, Ocimum minimum, is an  annual herb,  It reaches eighteen inches to two feet in height and prefers full sun.  The plant produces bright green or purple fragrant leaves which are used in soups, salads, stews and tomato based sauces.  Basil has small white to pink flowers in summer.
     Herbs in the garden provide interest closer to the ground.  They give added texture to your beds and provide lovely scents as well as lovely flowers.  Their bonus is that they also provide interesting flavor and scent to your cooking.  Add them to your beds or create a specific garden just for your herbs to spice up your life.

Ground Cover for the Table!

     Food production and a showy pleasing landscape do not necessarily contradict each other.  You can have both and it can happen even in a commercial or institutional setting.  One way to make it happen is to replace some of that lawn grass with food producing ground covers.  You will reduce the time spent mowing and you will take land that is functioning only for aesthetics and turn it into land that has more value.  This is not to say that there will not be some maintenance involved; you will need to weed.  You simply will not have the amount of maintenance involved with a weekly mowing, a biennial fertilizing and the requisite weed control required with grass.

    A great choice for hot, dry, sunny locations is the creeping raspberry (sometimes called creeping bramble).  This is an evergreen ground cover from Taiwan.  The plants grow very low to the ground often only reaching two inches in height, although a more typical height is three to six inches, and they have a spread of three to six feet.  Leaves are five lobed, and they produce small, white, five-petaled flowers in the spring.  These flowers give way to small, red, sweet-tasting fruit.  This is a great plant to use on slopes that have occasional erosion issues as the plants form a dense mat.  Just make sure that they are not placed in wet spots.  Plant creeping raspberry two feet apart for an effective cover.
     Another small evergreen shrub that makes a great ground cover is the cranberry.  This is a great choice for cold climates, but will also grow in North Carolina.  Unlike the creeping raspberry, the cranberry is a North American native.  It grows two to eight inches in height and can reach a diameter of six to seven feet.  Cranberries require a sandy soil with plenty of organic matter and prefer to be near slow-moving acidic water such as a stream edge or wetland area.  They also require full sun.  The name actually refers to the sandhill cranes that were often found nesting in areas of native cranberry and to the resemblance that the flower buds and flower have to these birds - the name initially was craneberry.  The flowers are small and pink and they turn into small white berries that ripen into red ones.  Juice is made from both the immature white berries - white cranberry juice - and from the mature red ones.  They also can be used in baked goods, jellies and eaten raw.  The berries are very high in vitamin C.  Contrary to popular misconception, they do not have to be grown in a bog; it is simply easier to harvest quantities if the fields are flooded and the berries allowed to float.

     The lowbush blueberry is closely related to the cranberry and is in fact in the same genus.  Lowbush blueberries are a deciduous shrub that reach one to two feet in height.  As a grouncover, they have the added attraction of several seasons of color.  They have clusters of white bell-shaped flowers in the spring, blue fruit in the summer and bright red to yellow leaves in the fall.  They are also a North American native.  Plant them in full sun to partial shade (they can be found growing wild under oak and pine canopies) and in acidic soil.  Expect to do a fair amount of initial weeding, but once they are established, lowbush blueberries are fairly low maintenance.  To ensure good fruiting, plant several varieties.  The fruit are great fresh, baked into pies and bread, frozen or used in jellies.
     Two herbs also make great ground covers.  These are the Creeping Thyme and the Creeping Rosemary.  Both require full sun and both produce edible leaves that make great seasoning.  They are also both evergreen with showy flowers.  Expect them to reach a height of twelve inches and to provide a spicy scent to your landscape.  You can use them in areas of light foot traffic, but they will do better if not heavily trod upon.  Creeping thyme is best seeded to obtain a good coverage; plan on planting rosemary cuttings in the early summer approximately two feet apart.
     For areas that are not going to be walked on often, try replacing traditional grass with a food-producing ground cover.  It might just prove to be great for both your back in terms of labor saved and your wallet in terms of what you can bring inside to put on the table.