Herbs - Caraway to Curry Plant
Caraway
(Carum carvi)
A biennial that grows to a height of 2ft (60cm). The leaves are ferny and it has white flowers. The flowers produce the seeds, which are the part that is harvested.
It requires a moist fertile soil and a light sunny position. Sow seeds in spring and prune the plants in autumn to give flowers the following summer. Once established it is freely seeding.
Harvesting
To harvest the seeds, cut the plant off at ground level and hang upside down to dry. Shake into a paper bag to harvest and store in airtight jars.
Uses
The seeds are used in cooking and are used in pork and goose recipes, with cabbage, carrots and cheese dishes. They are also used in baking and the fresh leaves can be added to salads.
Catmint
(Nepeta cataria)
A hardy perennial that grows to a height of 3ft (90cm).
It requires a fertile soil and will grow in sun or partial shade.
Sow seeds in spring or propagate from root division in autumn or early spring.
Keep trimmed to form a bushy shape.
Harvesting
Pick leaves as required or for drying.
Uses
Can be used fresh in salads or to make tisanes and for flavouring meats. It is also used by cat lovers to give excitement to cats, although some cats do not seem to be affected.
Chamomile
(Matricaria chamomilla)(Anthemis nobilis)
The True Chamomile (Matricaria chamomilla) is an annual that enjoys full sun and dry soils. The seeds are sown in spring.
Harvesting
The flowers are picked as they come into bloom and dried in an airy dark room.
Uses
Usually used in cosmetics and as a tisane.
Roman Chamomile (Anthemis nobilis) is the variety used in place of grass to make lawns. It is shorter growing and once planted it requires very little care.
Chervil
(Anthriscus cerefolium)
This annual is similar in appearance to parsley and grows to a height of 2ft (60cm). Its leaves are very delicate and fernlike and it has small white flowers.
It prefers a light, well drained but moist soil and needs light shade in mid summer and full sun in autumn. If sown regularly from spring through the summer, fresh leaves can be harvested for most of the year. The plants will take 4-5 weeks to reach maturity. To prevent the plants from running to seed too early, pick off any flowers as they appear.
Harvesting
Pick leaves about 6 weeks after sowing and before the flowers form.
Uses
Usually used in cooking, the leaves have a slight aniseed taste.
Chives
(Allium schoenopranum)
These are not actually a herb but a vegetable. They are a member of the onion family and produce clumps of leaves 10" (25cm) high with purple flowers on top.Chives prefer a fertile, light, well drained, but moist soil and needs light shade in mid summer. Sow seed in spring or early summer and thin to 6" (15cm) apart. Every 3-4 years thin the clumps out to avoid the plant becoming overcrowded. The split clumps can be replanted to make more clumps.
Harvesting
Cut the leaves with scissors as required.
Uses
Used in salads or in cooking where a delicate onion flavour is required. The flowers can also be eaten or used as decoration in salads.
Clary
(Salvia sclarea)
This relative of the sage is a biennial but is usually grown as an annual. Its heart shaped leaves are hairy and its flowers, which grow as a tall spike, are pink or mauve. It grows to a height of 3ft (1m). They prefer a fertile, well-drained sunny position. Sow seed in spring or early summer.
Harvesting
Pick fresh leaves as required. The leaves that are to be dried or frozen should be picked just before any flowers open.
Uses
Used in cooking or in fruit drinks.
Comfrey
(Symphytum officianale)
This member of the borage family grows to a height of 4ft (1.2m). It is a perennial with hairy leaves and stem. The flowers are pale blue, purple, white or pink. It prefers a fertile, well-drained shady position. Sow seed in spring or take root cuttings in autumn.
Harvesting
Pick fresh leaves as required.
Uses
The leaves can be cooked like spinach or chopped fresh and used in salads. It also makes very good organic liquid manure for feeding plants (For further details on this see composting section or comfrey press)
Coriander
(Coriander sativum)
A feathery annual that grows to a height of 1.5ft (145cm). It provides both leaves and seeds for use in the kitchen. It prefers a fertile, well-drained position. Sow seed from spring throughout the summer to provide a supply of fresh young leaves. Allow to grow to maturity if you want to gather the seed.
Harvesting
Pick fresh leaves as required. Seeds should not be harvested until fully ripe. This is indicated by the fruits turning from green to grey. The plant should then be cut and laid on a sheet of newspaper for a couple of days in a dry airy place to fully dry. The seeds can then be shaken into paper bags and then transferred to storage containers.
Uses
The leaves can be chopped fresh and used in salads. The seeds are used as flavouring in curry, pickles and sauces.
Costmary
(Chrysanthemum balsamita)
This is sometimes known as Alecost and is a medium sized perennial that dies down each winter. The leaves have a slight minty smell to them. It prefers a sunny, well-drained position. Propagation is by root cuttings in spring. A word of caution - it is extremely invasive. For this reason most people tend to grow it in a container. It is not possible to propagate it from seed.
Harvesting
Pick fresh leaves as required.
Uses
The leaves are used in brewing, in stuffings or as a tisane.
Cotton Lavender
(Santolina chamaecyparissus)
This is a shrubby perennial that grows to 2ft (60cm). It has silvery grey foliage and yellow flowers. It prefers a sunny, well-drained position but will grow in most soils. Propagation is by root division in spring, layering the stems or taking stem cuttings in summer. Keep the plants trimmed by cutting back in spring to encourage fresh young leaves.
Uses
The strongly scented plants make good edging hedges.
Cumin
(Cuminum cyminum)
This half-hardy annual grows to 6" (15cm). It has silvery grey foliage and small white or mauve flowers. It prefers a sunny, well-drained position. Sow seeds under glass in spring or directly into the growing position in summer. It will only produce seeds if the summer is long and hot.
Harvesting
Cut the stems before the seeds have fully ripened and hang in a dry airy place. The seeds only develop their full flavour when completely dry.
Uses
The seeds can be used whole or ground to add a pungent flavour to meat dishes and curries.
Curry Plant
(Helichrysum angustifolium)
This shrubby perennial grows to 18" (45cm). It has silvery foliage and golden brown flowers. It prefers a sunny, sheltered, well drained position. Propagate from stem cuttings in late summer and protect the young cuttings from frost.
Harvesting
Pick fresh leaves throughout the summer and cut sprays for drying before the flowers have opened.
Uses
The leaves add a curry flavour to meat, fish, egg dishes and sauces.
© copyright 1999, P. A. Owen
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