Herbs and Spices for the Home Garden h-221.pdf

Spices and Herbs

for the Home Garden

Guide H-221

Revised by George W. Dickerson

Extension Horticulture Specialist

Cooperative Extension Service • College of Agriculture and Home Economics

This publication is scheduled to be updated and reissued 8/09

The aromatic, medicinal and flavoring

characteristics of herbs have been prized by

humans for more than 4,500 years. Worm-

wood, elderberry, hemlock and other herbs

were used by the ancient Egyptians as early

as 1600 B.C. Although most herbs are used

primarily for cooking and as scents to en-

hance our environment, a resurgent interest

has occurred in medicinal uses of herbs and

their decorative qualities in an edible orna-

mental garden.

GROWING CONDITIONS

Herbs and spices grown in New Mexico are

generally limited to those adapted to neutral or

alkaline soil growing conditions. A 10 feet by

12 feet area generally supplies ample space for

an herb garden for an average-sized family.

It’s wise to devote one side of the garden to

perennials and biennials and the other side to

annuals, which need to be replaced each year.

Many herbs, however, are well suited to an

edible landscape where their dual natures can be

exploited. Good examples include perennial

sage with its purple flowers and savory leaves,

and Florence fennel, whose long, fern-like

aromatic leaves surround stems topped with

small yellow flowers in an umbel-shaped head.

Soil for an herb garden should be well

prepared. Early in the spring, fertilize the soil

with a balanced fertilizer and ample quantities

of compost. Bed design varies according to the

mature sizes of the select plants and the

watering technique. Best results are generally

achieved with drip irrigation and mulch. Wood

shavings, straw, pecan hulls, dry bluegrass

clippings or other organic mulches help cool

the soil, reduce water evaporation and salt

buildup, discourage annual weeds and reduce

the amount of soil splashing up on leaves.

Planting depth and distance between plants

varies with herbs. Some herbs are best propagated

HERBS AND SPICE DEFINITIONS

The term “herb” has many definitions. It is

often defined botanically as an annual, bien-

nial or perennial that does not produce per-

sistent woody tissue. This, however, would

leave out many aromatic trees and shrubs

that are often used as herbs. A broader defini-

tion might be any plant or plant part that is

used for its culinary, cosmetic, medicinal or

aromatic qualities. Spices tend to be more

aromatic or fragrant than herbs and have a

pungent taste. Spices are generally produced

from flowers, fruit, seeds, roots or bark, while

herbs are generally made of fresh or dried

leaves, although there are some exceptions.

To find more resources for your business, home or family, visit the College of Agriculture and Home Economics on the

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vegetatively. Insects and diseases are rarely serious

problems on most herbs.

F to

germinate. Licorice-flavored leaves can be

added to soups, stews, salads, teas and fish for

flavor. Stems can be candied. Leaves can also

be used in potpourri

Anise (Pimpinella anisum). Also called ani-

seed, anise is an annual that grows up to 2 feet

tall with small, yellowish-white flowers in an

umbel-shaped head. Anise likes relatively dry,

well-drained soil and full sun. Seeds germinate

in 20 days at a temperature of 70

PREPARING HERBS AND SPICES

Stems, flowers, and leaves can be tied together

for curing in small bundles and hung upside

down in a dry, shady location (such as a garage,

shed, or kitchen) until dry. Leaves and flowers

also can be dried in a shallow tray in the shade.

Dry leaves and flowers can then be pulverized

by rubbing them between the palms and fin-

gers. Store in airtight glass containers in the

dark. Seeds from plants such as coriander, anise

and dill can be collected by placing the dry

heads in a paper sack and separating the seeds

by hand.

F. Licorice-

flavored leaves can be used to make tea and fla-

vor soups, stews and salads. Seed can be ground

or used whole to flavor cheese and eggs. Anise

enhances the sweetness of cake, cookies and

other pastries. Seeds can be crushed and added

to sachets.

Arugula (Eruca vesicaria subsp. sativa). Up-

right annual with toothed leaves and four-pet-

aled, cream-colored flowers. Prefers moist, well-

drained rich soil and full sun to partial shade.

Leaves are very pungent and used in salads, stir

fries, sauces and to flavor soups.

Basil (Ocimum basilicum) . Often referred to

as sweet basil, this annual grows up to 2 feet

tall. Leaves are very fragrant with a rich, mildly

spicy, mint/clove flavor. Prefers moist, well-

drained rich soil and full sun. Germination is

optimum at 75 to 85

F).

Propagate from suckers that form at the base of

the plant. Aloes prefer full sun to light shade

and well-drained soils. Leaves exude a gelati-

nous sap when broken and can be used to treat

burns and itchy skin.

Amaranth (Amaranthus hypochondriacus). A

tall, bushy annual with green to red lanceolate

to oblong leaves. Flowers occur in clusters

from 6 to12 in long; prefers well-drained soils

and full sun. Leaves high in protein, cooked

like spinach. Red to black seeds grind into

flour for baking

Angelica (Angelica archangelica) . A biennial

or perennial plant up to 8 feet tall. Often

called wild celery, angelica has purplish hollow

stems. Umbel-shaped flower head with small

F. Use fresh leaves for

maximum flavor in tomato sauces, salads, vin-

egars, teas, and eggs, and on lamb, fish and

poultry. Add dry leaves to potpourris and sa-

chets. Other species of basil vary in color, form,

flavor and fragrance.

Borage (Borago officinalis). An annual, 1 1/2

to 2 feet tall with hollow stems and numer-

ous grayish-green hairy leaves up to 6 in

long. Blooms are star-shaped blue flowers.

Prefers rich, moist, sandy loam soils and full

sun. Grows easily from seed. Add leaves to

tea for a crisp cucumber-like flavor. Young

leaves can be finely chopped and added to

Guide H-221 • Page 2

white to greenish flowers. Prefers moist, well-

drained, rich soils and partial shade. Seeds re-

quire light (do not cover seed) and 62

DESCRIPTIONS OF HERBS

AND SPICES

The following descriptions can be helpful in

selecting herbs to be grown in a small area.

Aloe (Aloe vera) . A perennial plant with light

green, fleshy tapered leaves and spiny margins.

Leaves form a rosette at the base of the plant.

Cultivate in a greenhouse, sunroom or window-

sill to keep from freezing (minimum of 41

F or higher. The pale yellow

to orange ray flowers make it an excellent or-

namental. Petals can also be dried and used to

color and flavor butter and custards. Petals

also add flavor to soups, stews and poultry.

Dried flowers can also be used in flower ar-

rangements or as a yellow dye for wool. Re-

ported to be a good antiseptic.

Caraway (Carum carvi). Annual and biennial

types grow to 2 feet tall with small, white flow-

ers in compound umbels. Prefers sandy loam

soils with full sun to slight shade. Easily propa-

gated directly from seed. Seeds commonly used

to flavor rye breads, salads, waffles, soups, pork,

pastries, cheese and sauerkraut. Leaves also are

popular in salads, soups and stews. Roots can be

steamed, chopped, and used in soups and stews

as well.

Catnip (Nepta cataria). Gray-green perennial

that can reach a height of 1 to 3 feet. Soft white

fuzz covers leaves and square-shaped, ridged

stems. Flowers are white with purple-pink

markings. Leaves are heart-shaped and coarsely

toothed with whitish bottoms. Seed germina-

tion takes place in 20 days at 67

Chamomile, German (Matricaria recutita).

An erect annual, German Chamomile can reach

a height of 2 to 3 feet. Stems are heavily

branched with feathery foliage. One-inch diam-

eter, daisy-like flowers develop in early summer

to late fall. Less fragrant than Roman Chamo-

mile, German Chamomile has apple-scented/fla-

vored flowers with hollow, conical-shaped yellow

centers with white- to cream-colored petals.

Propagated from seed, German Chamomile pre-

fers moist to dry well-drained soils and full sun.

Flowers are harvested when fully opened and

used fresh or dried. Leaves are somewhat coarser

than those of Roman Chamomile. Dried flowers

are used to make tea for indigestion and insom-

nia. Plant extracts also are used in various lotions,

ointments and inhalations.

Chamomile, Roman (Chamaemelum nobile).

A low-growing perennial that can reach a height

of 9 in. Leaves are feather-like with downy fuzz.

Daisy-like, 1-inch diameter flowers have yellow

solid disks with silver-white to cream colored

petals. Seeds require 15 days at 65

F for germi-

nation. Easier to propagate from mother-plant

offshoots. Prefers a light, dry soil and full sun to

partial shade. The fragrance and flavor are stron-

ger than German Chamomile. Flowers are used

to flavor tea. Plant extracts also are used in vari-

ous lotions, ointments and inhalations. Flowers

and dry leaves are also used in potpourri.

Chervil (Anthriscus cerefolium). A hardy an-

nual (plain and curly types) with fern-like leaves

reaching a height of 2 feet. Flowers are small,

white and borne on compound umbel heads.

Likes moist soils with ample quantities of or-

ganic matter. Prefers partial shade. Leaves used

as seasoning for salads, soups, stews, vegetables,

chicken, sauces, fish, and eggs. Also used in teas

to stimulate digestion. Leaves are also used in

potpourris, while dried and fresh flowers can be

used in bouquets.

Chicory (Cichorium intybus). A deep-rooted

perennial with dandelion-like blue flowers.

Grows to a height of 3 to 5 feet. Propagated

F, but propa-

gation is easier using vegetative cuttings. Likes

sandy, well-drained soil and full to partial

shade. Dry leaves and flower heads can be used

to make tea to aid digestion and sleep. Dry

leaves can also be used as a favorite stuffing for

cloth toys for cats. Catmint (Nepta mussinii) is

an ornamental with lavender blue flowers in

loose spikes.

Guide H-221 • Page 3

salads, soft cheeses, sandwiches or cooked as

greens. Candied flowers can be used as deco-

rations on pastries. Leaves also have been

used by some herbalists as poultices to soothe

external inflammations.

Calendula (Calendula officinalis). A hardy

erect annual covered with fine hairs. Grows to

a height of 18 in; likes full sun and well-

drained soil. Also called the pot marigold, seed

should be sown in the garden when soil tem-

peratures are 60

from seed in most soils and prefers full sun.

Wild strains are often considered a weed in

northern New Mexico. Cultivated varieties like

“Witloof ” are used for “chicons” or blanched

heads that are the result of forcing roots in a

dark, warm environment. Fresh leaves can be

cooked like spinach, and used in salads or

sautéed. Dry roots can be roasted and used as a

substitute for coffee.

Chile (Capsicum annuum). An annual plant

that varies in height from 1 to 3 feet, depending

on variety. Fruit exhibit many shapes, colors

and tastes. Pungency varies from sweet to ex-

tremely spicy, depending on the amount of

capsaicinoids in the fruit. Sweet bell peppers

can be used in salads, stuffed or to flavor stews

and soups. Paprika types are used for food col-

oring. Pungent varieties can be eaten fresh

(green) and dry red pods can be ground and

used as a seasoning in various cuisines.

Chives (Allium schoenoprasum) . This peren-

nial plant has small bulbs and hollow green

leaves that can reach a height of 12 to 18 in.

Forms clumps of plants that periodically must

be separated. Seeds germinate slowly at a tem-

perature of 60 to 70

Coriander (Coriandrum sativum). A bright

green, hairless annual plant reaching a height of

1 to 3 feet with small, pinkish flowers in short-

stalked umbels. Prefers sandy loam soil with

ample organic matter and full sun to partial

shade. Also called Cilantro (Spanish), minced

leaves have a strong sage to citrus taste and are

often used to flavor many foods and salsas.

Ground seeds are used to flavor gingerbread,

cookies, pastries, baked apples, pears, cheese,

eggs, and guacamole.

Curry plant (Hellchrysum italicum). Small ev-

ergreen shrub with gray to silver leaves. Yellow

small, roundish flowers. Aromatic leaves smell

like curry and used to flavor vegetables, egg

dishes, casseroles, soups and rice. Dried flowers

may be used in arrangements and potpourri.

Dandelion (Taraxacum officinale). An herba-

ceous perennial with yellow flowers often found

in lawns. Grows 1/2 to 1 feet tall. Younger leaves

used in salads; older leaves steamed like spin-

ach. Roasted roots may be used as a substitute

for coffee, similar to chicory. Flowers can be

made into wine.

Dill (Anethum graveolens). A biennial plant

with a taproot similar to a carrot. Can reach a

height of 2 to 3 feet with blue-green feathery

bows. Numerous yellow flowers comprise a flat

head with compound umbels. Plants are self-

seeding. Prefers well-drained, moist soil and full

sun. Fresh leaves used in salads, soups, fish,

eggs, and potatoes or as a garnish. Seeds can be

ground or used whole to flavor meats, fish,

eggs, cheese and vegetable dishes.

Echinacea (Echinacea angustifolia). A peren-

nial, multi-stemmed plant that grows to a

height of 1 to 3 feet. Stems covered with bristly

hairs. Flowers are similar to Black-Eyed Susan,

with purplish cone-shaped centers and purple

ray florets. Seeds germinate best when air tem-

perature is at least 70

F. Likes well-drained, fer-

tile soil and full sun to light shade. Roots are

black and contain caffeic acid glycoside, an an-

tibiotic that helps heal wounds. Makes an excel-

Guide H-221 • Page 4

F. Forms small purple

flowers during second year after seeding. Prefers

well-drained, moderately fertile soil and full

sun. Fresh minced leaves are used to season

many cooked vegetables. Also adds flavor to

poultry, fish, eggs and cheese sauces. Garlic

Chives (Allium tuberosum) have flat, solid, keel-

shaped leaves. White, star-shaped flowers occur

in umbels. Has a mild onion/garlic flavor.

Clary (Salvia sclarea). A biennial plant with

square fuzzy stems reaching a height of 3 to 4 feet.

The plant’s pleasant, balsam-like fragrance is

popular in both the garden and sachets or pot-

pourris. Prefers sandy loam, well-drained soil and

full sun. Flowers vary from purple to white. Tea is

used for upset stomach. Fresh or dried leaves can

be used to flavor eggs, soups, poultry and salads.

Flowers can be used as a garnish.

lent ornamental for flowerbeds. Echinacea

purpurea, or Purple Cornflower, is another

popular ornamental. Varieties range in color

from crimson to white.

Elderberry (Sambucus canadensis). A decidu-

ous shrub that reaches a height of 12 feet.

White flowers in clusters produce purple to

black juicy berries. Prefers fertile, moist soil and

full sun to partial shade. Tart, purplish berries

are popular in jams, jellies and wine. Dried

flowers can be blended with other teas. Makes

an excellent ornamental shrub.

Fennel (Foeniculum vulgare). A perennial

plant that is often grown as an annual. The

blue-green plant has erect, smooth stems that

often reach a height of 3 to 4 feet. Leaves of

some varieties can be pink to bronze in color.

The small yellow flowers are borne in a com-

pound umbel. Likes well-drained soil and full

sun. Taste is similar to anise with a smooth

nutty, licorice-like flavor. Fresh leaves are popu-

lar in salads, soups, and herb butters; and on

vegetables, fish, cheese, and eggs. Tender stems

can be eaten like celery. Seeds can be ground or

used whole for flavoring. Fennel tea will aid di-

gestion. Flowers can be used to make yellow

dyes for wool. Bulbs (“Florence” fennel) can be

sliced and used in sandwiches or salads.

Flax (Linum usitatissimum). Annual with

erect stems and narrow grayish-green leaves.

Blue, roundish flowers produce round 3/8-in

diameter seed capsules. Flattened oval seeds

used in breads, roasted as a substitute for cof-

fee or to make tea. Flax from fibers used to

make linen.

Garlic (Allium sativum). A cool-season, hardy

perennial reaching a height of 2 feet. Produces

segmented bulbs with flat solid leaves. Bulbs are

composed of 5 to 16 cloves enclosed in a white

or purplish parchment-like outer sheath. Prefers

well-drained, rich soil and full sun to partial

shade. Used as an antibiotic and as seasoning to

flavor various foods including herb butters, cas-

F or higher. Seeds should be

stored moist in a refrigerator for three days be-

fore germination. Leaves and flowers can be

used as condiments and for teas. Can also be

used in wreaths, dried flower arrangements,

sachets and potpourris. Excellent ornamental

in the garden. Other popular species of laven-

der include Spike Lavender (Lavandula

latifolia) and (Lavandula intermedia).

Lemon balm (Melissa officinalis). A perennial

plant with square stems. Reaches a height of

2 feet. Prefers well-drained soil and full sun to

shade. White to yellowish tubular flowers occur

in clusters on axils of leaves. Fresh leaves are

used in salads, vegetables, poultry, stuffing,

punch and on fish. Dried stems and leaves are

used in teas.

Lovage (Levisticum officinale) . A perennial

plant with hollow, ribbed stems like celery,

growing to a height of 5 feet. Prefers fertile,

well-drained soil and full sun to partial shade.

Its celery-flavored leaves are used fresh in salads

or dry in soups, stews and sauces. Stems can be

Guide H-221 • Page 5

seroles, stews, soups, meats, fish, poultry, pick-

les, and vinegars.

Horehound (Marrubium vulgare). A peren-

nial plant that reaches a height of 2 to 3 feet.

Stems are square-shaped, wooly and bushy.

Likes deep, sandy loam soils and full sun. Used

in candies and teas to soothe coughs.

Hyssop (Hyssopus officinalis). A compact pe-

rennial growing to a height of 2 to 3 feet. Up-

right square stems are very aromatic. Stems ter-

minate in blue to purple flowers occurring in

spikes. Flowers can be used to make a mild ex-

pectorant tea. Minty leaves and flowers are used

to flavor soups, salads, stews and poultry. Makes

an excellent ornamental.

Lavender, English (Lavandula angustifolia).

A bushy, perennial shrub that grows to a

height of 3 feet. Purple flowers occur in spikes.

Prefers well-drained sandy loam soil and full

sun. Generally propagated from cuttings but

can be grown from seed which need 30 days to

germinate at 65

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