The Savory Simplicity of HERBS.

A mysticism lurks in our gardens. In the still air of summer or on an autumn breeze, a certain group of plants whispers stories of past lives. The stories are of lives spent filling religious settings, creating folklore, making medicines, perfumes, foods, and decorations. Who or what are these secret visitors? Herbs. This group of plants has a history as varied as their modern day uses and can find a place in most any garden or yard no matter the size. The beauty of herbs, however, still lies in their universal nature, adaptability, and simple charm.

Any gardener who has attempted to grow herbs will readily admit addiction. They can be annual, perennial, shrubby, tree-like, colorful, calm, fragrant, invasive, polite, small, and tall. There are hundreds of books on the subject, thousands of ideas, and millions of different opinions. So where does a novice begin?

After years of gardening, I always seems to end up with only two guiding principles: common sense and experience. The rest is certainly up for debate and should not discourage anyone interested in growing herbs. On the other hand, in order to avoid spending a small amount of vacation time at the nursery perusing a vast sea of green, a few guidelines will help get even the brownest of thumbs on the right path.

A good starting point is to consider if your plans include using herbs for a particular reason. By considering your interests, you can easily decide which herbs to grow. If crafts spark your interest, try growing herbs suited for drying, such as artemisias, lavenders, yarrows, tansy, and even roses. If your fancy is for something fragrant and wafting, try lemon balm, scented geraniums, sweet peas, or pinks. Basil, tarragon, mint, dill, thyme, sage, oregano, and rosemary are all good choices for culinary use. Some edible flowers that can serve culinary needs as well as provide color in the garden include marigolds, dianthus, and pansies. Or you can pick your favorites and combine, using a few from each group to create a well-rounded and versatile garden.

Herbs perform as the jack-of-all-trades in a garden. While an herb may be planted for its culinary appeal, chances are it is also fragrant as well as visually appealing. For instance, a gardener addicted to thyme, may soon find that his different varieties have created a textured, colorful painting in the landscape that was not necessarily planned or expected. There are few other plants that can give so much and ask so little in return.

In our world of extreme choices herbs have not been left behind. Head to a nursery and ask for basil and see what you get: purple, globed, green, lemon, spicy. It's enough to confuse even the Italians! Or pick up an herb guide and discover that there is a small army of mints and thymes invading gardens. If you are a beginner, ask someone at your local nursery which variety is easiest to grow in this region, or choose two or three plants of each variety, plant them all together, and experiment for yourself.

Perhaps the best resource any Mississipian has for growing herbs is another Mississippian who grows herbs. For specific varieties, there are some favorites among growers that are usually easy to grow. Brent Black of Quality Landscape in Olive Branch sees many buyers taking home rosemary 'Arp,' both sweet and big leaf basils, lemon thyme, pineapple sage, and parsleys. While sharing woes about trying to grow French tarragon in the area, Brent suggested Texas tarragon as a respectable and less finicky choice.

For those who live in northern Mississippi, a visit with Eone Riales of Fogg Road Herb Farm will send the novice into an herbal tailspin. Having recently retired from the herbal business, Eone still enjoys sharing her knowledge and garden with any beginner willing to listen. Enclosed within a white picket fence are eight separate herbal theme gardens: bee/butterfly, cosmetic, medicinal, keepsake, cook's, Bible, sunshine (all yellow flowering), and fragrant. Among all the so-called common herbs are interesting plants such as Cancer sage, Blackberry lily, Jobe's tears, Lady's bedstraw, and Mullein. And if that weren't enough, Eone can recount the historical significance of each herb, its value, and whether or not you cook it, chop it, dry it, wear it, eat it, or just enjoy it. Eone's personal recipe for growing herbs requires mainly three ingredients: good drainage, at least six hours of sun, and good circulation. Eone can't be too far off base as she has a hedge of rosemary and a miniature rose bush that is t he size of a small elephant. Eone confessed that she never fussed over amending the soil, but after using composted barnyard manure, she reported the plants benefitted noticeably. Her idea of the perfect site for herbs is a raised bed.

Despite the immense varieties, most would agree on some basic growing requirements. Herbs are happiest in well-drained sunny sites, and they don't mind being clipped and harvested. In fact, clipping or pinching herbs will encourage new growth. The added benefit is that the fresh clippings can end up in your kitchen as opposed to your curb and impress those dinner guests with your newly acquired culinary flair. With more vigorous, invasive plants such as mint or bee balm, even a lawn mower can't scare it into submission. Undoubtedly, the general consensus is to plant these types in a container (either above ground or sunken into a bed), or expect to see them run wild wherever they are planted.

Additionally, herbs are fairly drought-tolerant and therefore easy to grow in our region. Unfortunately, we also have the added disadvantage of heat that can literally suffocate herbs in the dead of summer. To combat this problem, try planting your herbs so that in the hot summer months they receive mostly morning sun and shade in the late afternoons.

Another aspect to consider is cost. Herbs such as basil, chives, arugula, parsley, and dill are all easily grown from seed and require little more investment than the price of a value meal from the local fast food joint. They will require a little patience, however, so if you are in a hurry to see your herbs above ground, transplants will be your best bet.

To find the perfect place for your herbs, observe your yard, garden spot, or small estate for a suitable site. While growing conditions are fairly general, site conditions may be more specific. For instance, the general argument could be made that lavender prefers sunny sites. However, I have seen lavender grown successfully at the edge of a walk under a cedar tree through several seasons. Even a purist couldn't deny the benefits of shade during a brutal Mississippi summer, especially for a plant like lavender which thrives in climates with cool evenings. Good drainage is important for herbs, though, so make sure that you choose a gently sloping area, or opt for a raised bed.

If fear is still keeping you from the garden, follow these simple instructions for growing an herb. Find a sunny spot in your yard. Prepare the soil by loosening it with either a shovel or tiller. If the soil is clay, amend it with organic matter (leaf mold, humus, compost) to improve the drainage and soil. For seeds, loosen the soil to 1/2-inch, scatter the seeds, lightly cover, and water. For plants, loosen any bound roots, dig a hole slightly bigger than the rootball, and space the plants 18 to 24 inches apart to avoid overcrowding later. Check daily for moisture need until plant is established. The best time to clip any herb is in the morning. To preserve herbs after harvesting if you do not plan to use them right away, they can be dried, frozen, or used in an oil or vinegar. (See tips on page 23.)

The point is to be fearless and experiment. If you have never grown one green thing successfully, I would venture to bet that herbs may be the solution to your green woes. And when the mysticism wraps its fingers around your soul, you may find the reason you purchase your next house is because of the perfect site for a formal herb garden, and not the jacuzzi tub.

Here are some delicious herb recipes for you to try.

FOGG ROAD HANDFUL TEA

3 family-size tea bags

1 handful each of pineapple mint, spearmint, orange mint, chocolate mint

2 large handfuls pineapple sage leaves

4 large handfuls lemon balm

1 gallon water

Juice of 1 lemon

Sugar to taste

Wash all herbs. Place into a glass pot. Add water, and bring to a boil. Remove from heat; add lemon juice and sweetener while still hot. Cover and steep for 3 hours. Chill until very cold before serving. Yield: 16 servings.

Eone Rials

Herbal Kitchen

TARRAGON AND LEMON CARROTS

2 1/2 cups carrots, finely sliced

1 tablespoon lemon juice

1/2 cup water

2 sprigs fresh tarragon

Chopped tarragon, for garnish

Grated lemon rind, for garnish

Put the carrots in a casserole dish with the lemon juice, water, and tarragon sprigs. Cover and cook in the microwave on high for 10-12 minutes.

Drain the carrots, and discard the tarragon sprigs. Place the carrots in a serving dish and garnish with the chopped tarragon and lemon rind. Serves 4.

CHICKEN AND AVOCADO SALAD

8 anchovy filets, soaked in milk, rinsed, and dried

1 green onion, chopped

2 tablespoons chopped chives

4 tablespoons chopped parsley

2 1/2 cups mayonnaise

2/3 cup plain yogurt

2 tablespoons tarragon vinegar

Pinch of sugar and cayenne pepper

1 large head of lettuce

2 cups cooked chicken

1 avocado, peeled and sliced or cubed

1 tablespoon lemon juice

Combine all the ingredients except the lettuce, chicken, avocado, and lemon juice in a food processor or blender. Blend the ingredients until smooth and well mixed. Leave in the refrigerator for at least one hour for the flavors to blend.

Tear the lettuce into bite-sized pieces and arrange on plate.

Top the lettuce with the cooked chicken, cut into strips or cubes.

Spoon the dressing over the chicken. Brush the avocado slices or toss the cubes with the lemon juice and garnish the salad. Serve any remaining dressing separately. Serves 4.

The Herbal Yearbook

DILL SAUCE FOR FISH

1/4 cup butter 1 tablespoon all-purpose flour

2/3 cup light cream

1 1/4 cups chicken broth 

1 teaspoon Dijon mustard

Salt and freshly ground black pepper 

3 tablespoons chopped fresh dill

Melt the butter in a saucepan, stir in the flour, and cook over a gentle heat for 1 to 2 minutes, stirring. Heat the cream and the broth together and pour onto the butter mixture. Mix well and simmer for 4 minutes. Stir in the mustard and season. Stir in the dill. Serve over grilled or paneed fish.

Dill

Dill is an annual, more easily grown from seed than as a transplant, and is capable of self-sowing for the following season if seedheads are left in the garden. It should be planted in full sun. Both the leaves and seeds can be used in cooking, and both are suitable for drying.

Oregano

Oregano is a perennial that likes morning sun and afternoon shade. It is not very cold-hardy, so either mulch it well or plant in a container and bring inside for the winter. Several varieties of oregano are popular culinary herbs with many different uses.

Chives

Chives are perennial herbs that grow in grass-like clumps and produce attractive flowers. They need full sun and well drained soil. Chives have a mild onion flavor and can be used abundantly in cooking or as a garnish.

Rosemary

Rosemary is an evergreen perennial that grows well in the garden or in a container. It thrives in full sun; let top layer of soil dry out between waterings to prevent root rot. The flavor of fresh rosemary leaves is very strong, and it has a pungent pine scent.

Parsley

Parsley can be either annual or biennial and can grow up to 2 feet in height. It likes well-drained and moist soil and full sun to partial shade. Italian parsley is the variety most used in cooking. Curly parsley works well as a garnish.

Basil

Basil is an annual, easily grown from seed needing morning sun and afternoon shade. Different varieties, like this purple basil, work well when planted together. Pinch back and prune regularly to encourage new growth. Basil can be made into pesto sauce and frozen.

Thyme

Thyme is a perennial that comes in many different varieties. It will grow in full sun to partial shade, but it must have well-drained soil. Many varieties are grown strictly for culinary use, while others serve a landscaping function.

Culinary Uses

Herb Oil

Herb oils are great brushed on meats and fish, for dipping breads, and for salad dressings. To make herb oil, use bland type oil such as olive oil, peanut oil, safflower oil, or sunflower oil. Choose fresh herbs such as basil, thyme, tarragon, sage, oregano, and rosemary. Slightly bruise enough herb sprigs to fill the bottle about half full. Cover herbs with oil and seal. Leave for about two weeks in a warm place shaking once a day. Strain oil, pressing the herbs and taste. If you prefer a stronger flavor, repeat the process. When the oil achieves a flavor you like, strain oil, pour into bottles and seal. Store oils for two to four weeks in the refrigerator.

Herb Vinegar

Herb vinegars are great to have on hand for the perfect salad accompaniment. Use white or red vinegar in making herb vinegar. Use fresh herbs such as thyme, tarragon, dill, mint, oregano, chives, cilantro, basil, rosemary, or a combination. Chop fresh herbs to fill half of the bottle being used. In a saucepan, warm vinegar and pour over the herbs. Cover the jar tightly and place in sunny window for two weeks, shaking daily. Strain vinegar through cheesecloth and taste. If the flavor is not strong enough, repeat the process. If the flavor is too strong, add a little more vinegar. When the desired flavor is achieved, bottle with a sprig of fresh herb and seal. Herb vinegars keep about six months.

Herb Butter

Herb butters are easy to make and add a nice touch to any meal. They are delicious on fish or meat, vegetables, or served with bread. They may be easily shaped with molds or rolled in plastic wrap and sliced into rounds.

To make herb butter add 1 tablespoon chopped fresh herbs to 1/2 cup slightly softened butter, the zest of 1/4 lemon, 1/2 teaspoon lemon juice, and 1/4 teaspoon Tabasco. Pack carefully into rubber butter molds or tiny ice molds and freeze about ten minutes. Remove from molds and store in the freezer in a sealed container with wax paper between the layers. Butter may also be rolled into a log and stored in the freezer and sliced when needed. Julie Moore, of The Everyday Gourmet in Jackson, suggests slicing butter into a pat and placing a small herb leaf flush on top for a special dinner.

Freezing and Drying

Herbs may be preserved by freezing or drying. To freeze, mix finely chopped herbs with water or oil to make a paste and freeze in ice trays or labeled freezer bags. To dry herbs in bunches, gather stems and hang upside down in a cool, dark place. When all moisture has evaporated, store in tightly sealed jars. Check jars to make sure no condensation appears to prevent molding.

Strawberry Jar Herb Garden

Materials Needed:

Watering pipe (made from a PVC pipe that is a few inches shorter than your strawberry pot, drilled with several rows of holes)

Strawberry pot with large, cup-like openings

Pottery shards

Gravel

Potting soil

Variety of sun-loving herbs or variety of shade-loving herbs

Suzanne Cade, of The Everyday Gardner in Jackson, shared this great herb garden idea with us. It is perfect to have just outside your kitchen door for a quick snip and to greet guests with a delightful fragrance. Strawberry jars come in a variety of sizes and materials. The two pots in the picture came from The Everyday Gardener, and are glazed giving them beauty, color, and durability. To make planting easier, be sure to choose a pot with large, cup-like openings. Select herbs that will not grow too large for your jar. Cover, but do not block, the drainage hole in the bottom of the pot with shards. Center the watering pipe (made by drilling holes in a piece of PVC pipe that is a few inches shorter than your pot) over the shards at the bottom of the pot and anchor it into place with the gravel. Fill the jar within about one or two inches of the top with good potting soil and carefully tuck an herb into each pocket. Plant the top of the jar last with a larger herb or flowering plant. Add additional soil as you work until the plants are covered evenly and tightly Fill with soil to the rim of the pot. Water thoroughly by pouring water into the watering tube area. Make sure to never mix sun-loving and shade-loving plants in the same strawberry jar.