Garden on the windowsill of the most important herbs. Fragrant garden: spicy herbs in your garden
In the garden, spicy herbs always occupy place of honor, they are on almost every land plot. Gardeners even in the smallest plots find a place for their favorite seasonings! Well, how else, personally grown greens - this is an environmentally friendly, inexhaustible source of vitamins. In summer, spicy herbs are good fresh, and for the winter they can be dried, frozen or pickled. We have prepared an interesting list for you. herbs, which can be grown in the garden (with photos and descriptions) as perennial crops.
Perennial herbs in the garden (list with photos and descriptions)
Half a century ago, the range of aromatic and other culinary herbs in our gardens was not so great, more often limited to parsley, dill, basil, sorrel and horseradish. Well, now you can easily find seeds of spices and other garden greens for every taste, the main thing is to know what to look for. Let's run through popular herbs that don't need to be sown every year. For convenience, a list with photos of herbs is presented in the table (photos are clickable).
| Name | Description | Cultivation and use |
Oregano  | Herbaceous or semi-shrub spice with oblong-ovate, pointed leaves; A plant with a strong aroma and a slightly bitter spicy aftertaste. | Oregano is photophilous, requires regular watering, grows well in any soil; The spice is used dried and fresh in many dishes. Grass repels pests in the garden and helps get rid of moths in the house |
Hyssop (blue hypericum)  | Spicy grass or shrub with sessile oblong leaves and blue flowers; The aroma is very strong, the taste is spicy with a slight bitterness. | Winter-hardy and drought-resistant plant, prefers open, moist places with well-drained, non-acidic soil. Watering hyssop is necessary only during long dry periods; in cooking and traditional medicine used fresh or dry. The young plant is taken as a whole, and the adult leaves are cut off from the top of the shoot. |
lovage  | Branched plant up to 2 m in height, pinnate leaves with incised lobes, shiny; The aroma is spicy, spicy, the taste is sweetish at first, then spicy, very pleasant with a slight bitterness. | Frost-resistant plant, develops well in the shade and in the sun, any soil is suitable. A young lovage can be watered in a drought, and an adult does not need watering; The roots of the plant are popular in folk medicine. Whole lovage is used in cooking |
Marjoram (zaatar)  | A straight-growing, branched plant not higher than 50 cm. The leaves are gray tomentose, oblong-ovate. The flowers are small; The aroma is sweetish-spicy, slightly camphoric, the taste is bitter-sharp | Pretty heat-loving plant, which is planted in a sunny place, protected from wind and drafts. Marjoram needs regular, frequent watering and weeding; Marjoram is very popular in cooking and folk medicine, used dry and fresh. The dried plant has a distinct taste |
Melissa (lemon or bee mint, honey, mother liquor, swarm or bee)  | Herbaceous plant with a branched tetrahedral stem, opposite ovate, serrated leaves; When rubbed, lemon balm leaves exude a lemony aroma. | A sunny or slightly shaded place is suitable for growing, the soil should be non-acidic, loose and well-drained. Melissa can be watered only in drought; Melissa is widely used in cooking both fresh and dry. Also, the herb is popular in folk medicine |
Mint  | The genus includes about 25 species and about 10 natural hybrids; Almost all species have a very strong fresh aroma due to the high content of menthol. | Mint loves loose, fertile soil, grows well in the shade and in the sun. 2 waterings per month is enough, the plant does not tolerate stagnant water. Mint is often grown at home; The plant is used fresh and dry in cooking (most often as a seasoning for tea, Mojito cocktail is made), pharmacology and medicine. |
Rhubarb  | Herbaceous plant with a very large, branched root. Basal leaves are petiolate, large, stem leaves are smaller. Inflorescence paniculate; The plant is valued for its original sour taste. | Frost-resistant and unpretentious plant, loves the sun, but takes root well in partial shade. The soil must be permeable and fertile. Flower stems are best removed; In cooking, they use peeled thin film petioles of leaves, jam is made from them, candied fruits are dried, and wine is made from the juice of the petioles |
Rosemary  | The tapered, linear rosemary leaves grow opposite each other. Flower - ovoid-campanulate calyx of light blue-lilac color; Strong sweet camphor aroma, reminiscent of the smell of pine, the taste is spicy, slightly bitter - an indispensable seasoning for cocktails | Rosemary loves warm, sunny areas with loose, calcareous soil. Watering is carried out regularly, moderately, the plant does not tolerate waterlogging. Once every 7 or 8 years, the bush is cut off completely for rejuvenation. Formative pruning is carried out in the spring. Shelter is required for the winter; Dried young shoots, leaves and flowers are used in cooking, the plant is also used in the perfumery and cosmetics industry and traditional medicine. |
Ruta  | Herbaceous shrub or semi-shrub plant. Pinnate or trifoliate leaves densely covered with translucent glands with fragrant essential oil. The flowers are yellow; The spice tastes like a mixture of onion and garlic. | Light-loving, drought-resistant plant, perfectly coexisting in any soil. Ruta tolerates a haircut well and does not like stagnant moisture. It is better to work with the plant with gloves, it can cause irritation and burns on the skin; In cooking, dried young (collect before flowering) leaves are used. |
Thyme (thyme, thyme, Bogorodskaya grass or mainland)  | Semi-shrub no higher than 40 cm with a recumbent or ascending branched stem. Rigid leaves from round to linear-oblong shape; Young shoots have a distinct lemon aroma and a bitter, burning taste. | For thyme, you should choose a sunny place with light, loose and non-acidic soil. Moisture should be monitored, watered moderately and avoid stagnation. If you cut the thyme shoots to lignified parts, the bushes will be more compact; Used dry and fresh in cooking and folk medicine, thyme is also often planted to decorate the garden (rockeries, alpine slides) |
Korean mint (Agastakhis or wrinkled polygonum, northern ginseng or lofanthus)  | Herbaceous shrub up to 1 m tall, oval leaves with serrated edges, small purple flowers; The aroma is reminiscent of mint, oregano and anise | Unpretentious and easy to grow plant, but requires shelter for the winter; In cooking, the plant is used (in dry and fresh form) for salads and teas. Korean mint is popular in folk medicine and cosmetology. |
Ramson (bear or victorious onion, flask or wild garlic)  | Elongated bulb up to 1 cm thick, leaves petiolate, elongated, up to 5 cm wide. The stem is tetrahedral, the flowers are greenish-white; Tastes like a mix of onion and garlic. | The plant loves the sun and moderate humidity, does not tolerate acidic soils. grows well in partial shade; Used in folk medicine and cooking (young leaves, stem and bulb are used) for cooking various dishes |
Sage (salvia)  | The leaves are simple or pinnate, the flowers are lilac; Seasoning with a very strong pleasant, tart aroma | Sage loves the sun, non-acidic, light and fertile soil. Pruning is carried out 2 years after planting, the bush is cut 10 cm from the soil. Watering - regular, moderate; In cooking, the herb is used (fresh and dried) as a seasoning for various dishes, alcoholic beverages and for making tea. |
Tarragon (etragon or tarragon tarragon)  | Herbaceous plant not higher than 150 cm, stems few, bare. The leaves are oblong or linear-lanceolate, pointed, the flowers are pale yellow, small; Herb with a light spicy aroma and a savory, spicy, spicy taste | Tarragon does not like overly moist and wetlands, the plant can be planted anywhere, the main thing is that the rays of the sun fall on the bush; In cooking (various dishes, salting and alcoholic drinks) all aerial part of tarragon is used, dry or fresh |
Asparagus (asparagus)  | A plant with long and dense stems, needle-shaped leaves are located at the tips of the shoots. | Asparagus loves the sun very much, the soil is suitable for fertile and sandy loam. Water the plant often, but not abundantly. It is desirable to feed asparagus at all stages of growth. For the winter, the bush is cut and spud; Asparagus has many useful properties; young stems of the plant are used in cooking. Dried ground berries replace coffee. The root is used in folk medicine |
Sorrel  | Sorrel is a common garden plant with arrow-shaped, sour-tasting leaves and a long stem bearing a paniculate inflorescence; By the way, there is another type of this perennial - Uteusha spinach, which has nothing to do with spinach. Pleasant because it drives out very early greens in spring | Sorrel is unpretentious, grows well in the sun in loamy, neutral, slightly acidic and fertile soils. Once every 4 years, it is desirable to update the beds. The plant loves moisture. Peduncles should be cut; In cooking, sorrel is used to prepare salads and hot dishes. The young leaves of the plant are used |
Horseradish  | A popular and common garden plant with large leaves and powerful pungent tasting root | For horseradish, it is better to select a remote small area, the plant grows very quickly and clogs its neighbors. Horseradish is best planted in the sun or in a small shade, light soils are well suited; Fuck has wide application in cooking and folk medicine, leaves and root are used, fresh and dry |
Fennel perennial (Voloshsky or pharmacy dill)  | The root is fleshy, the stem is straight, strongly branched. The leaves look like dill with a bluish tint; The taste is a bit like anise, but sweeter. This spicy herb has a really nice, refreshing flavor. | The plant does not like acidic soils, grows well on sandy loam or loam, loves open or slightly shaded places. Watering is moderate, regular. Pretty allelopathic plant - suppresses neighbors. For the winter, careful shelter is required; Used in cooking (dry and fresh), cosmetology and folk medicine |
Chives (chives or chives)  | Plant with filamentous roots, bright green leaves and purple flowers; Taste spicy, spicy | The plant loves moisture and loose soil, responsive to fertilizers. It is better to plant chives in the sun or in light shade, you can grow them at home. Watering is frequent, but not plentiful; Fresh, young leaves are used in cooking, and chives are also grown as an ornamental plant. |
Batun onion (Tatar, pipe, Chinese or sand onion)  | The bulbs are oblong, underdeveloped, the stem is thick, full. The leaves are large, fistulate; Many varieties have a sharper taste than onion greens. | Frost-resistant plant, grows well in moist soil, in light shade or in the sun; The whole plant or only the leaves are taken for consumption. |
Tiered onion (horned, Egyptian or viviparous onion)  | The name of the onion reflects the peculiarity of the arrows of the plant, air bulbs are formed on them, which do not have a state of rest, they immediately throw out the greens; Mildly spicy taste | It grows well on both heavy and light soils, the main thing is to follow the rules of agricultural technology, in the first case, the bulbs are planted at a distance of 15 cm from each other, and in the second they are indented by 25 cm. Care is simple - thinning, loosening and regular watering; Leaves are used in cooking |
Fragrant onion (branched or Siberian onion, jusai, Chinese garlic)  | The bulb is small, the arrows are ribbed, flat, the flowers are white. The leaves are flat, thin up to 40 cm in length; Taste - a mixture of garlic and onions, a very popular spicy herb in Central Asia | A plant of dry places, likes fertile, loose soils, grows well in the sun and in light shade. Watering dzhusai is carried out only when necessary, during dry periods; Fresh and dried leaves are used in cooking |
Slime onion (drooping or glandular onion)  | The leaves are flat, thick, smooth, and remain tender for a long time. The flowers are light lilac, inflorescences drooping or twisted; Onion-garlic taste with a slight bitterness | A very unpretentious plant, you need to remove weeds in time and water in drought; In folk medicine, the whole plant is used, and in cooking - leaves and bulbs. |
Spicy herbs are tasty and healthy, and if you give free rein to your imagination, you can come up with interesting options planting such plants not only in the garden, but also in the garden (informal and rustic styles). Even more possibilities are given by the fact that most of the listed herbs can be grown in containers.
Of course, the above list with photos of perennial herbs in the garden is by no means complete, and not all plants may suit the climate. However, based on these data, you can choose such aromatic herbs that will grow in your region, and you yourself will be able to harvest spices for your needs.
Spicy herbs are a great opportunity to diversify your diet. We offer you spicy herbs for the garden, which can be grown in any climatic conditions without much difficulty. By planting herbs in the country, you will provide yourself with excellent flavor and aroma additives to various dishes.
Growing herbs is suitable for everyone. If you don't have a garden or the outdoor area is too small, you can grow chervil, marjoram, mint, parsley, and thyme in a pot on a windowsill. IN open field you can grow them in a mixed bed or border, like old cottage gardens. Best of all, however, is a raised grass bed. Good idea- grow herbs in compartments separated by permanent walls made of bricks, wood, concrete slabs, etc.
Planting of herbs is carried out both by seedlings and by sowing in open ground.
How to plant and grow herbs
Before planting herbs, prepare a plot of land. How to grow herbs in your summer cottage without the use of chemicals? Very simple, for this we plant straight grasses in strict accordance with the requirements of agricultural technology.
Standard requirements are several hours of sunshine during the day, well-drained soils, regular enough harvesting to keep the plant compact, and replacement of perennials every three or four years. Highly proliferating plants such as mint need to be controlled. Most herbs can be grown from seed, but it's best to buy ready-made seedlings in pots at a garden center. Shrub herbs such as rosemary will suffice in one copy, but smaller herbs such as parsley will need several. Set up a herb garden as close to home as possible - picking herbs if the bed is located at the far end of the garden is usually neglected in wet weather.
What herbs to plant
Which herbs to plant depends largely on how you are going to use them in the future.
Harvest at the proper growth stage - choose as needed for immediate use when plants are actively growing, and some for drying as well. Most herbs can be dried for winter use, but wherever possible, basil, parsley, mint, chives, and chervil should be used fresh. Dry the herbs by hanging them in bunches or laying them out on a tray at approximately 26-32°C. A suitable place is a drying cabinet or a greenhouse. After the initial warm drying, the herbs can be kept at normal room temperature for about two weeks, turning them daily until crispy. Chop them up, discard the tough stems, and store in an airtight container in a cool, dark place.
Deep freezing has revolutionized the preservation of softwood grasses in ice cubes. Fill ice cube molds with chopped and blanched herbs and top up with water. Freeze and then store in plastic bags in the freezer. To use, place an herb ice cube in a dish or pot while cooking.
Description, photos and names of herbs
The name of herbs usually does not have other transcriptions and is used unambiguously both on the package with seeds and on the bag of seasoning. Look at the spicy herbs in the photo, you will surely recognize among them those that you use every day. We offer you not only photos and names of herbs for the garden and cottages. Here you can see photos and descriptions of spicy herbs with brief botanical characteristics of crops. All presented spicy herbs with a photo are deservedly popular with gardeners due to their unpretentiousness during cultivation.
BASIL
This tender annual cannot stand frost. It is sown under glass in March or April in peat pots and planted in the ground in early June in a well-drained sunny place. Plant plants at a distance of 30 cm and regularly pinch the tops of the shoots to get bushy plants.
In summer, the leaves are harvested as needed or frozen. For winter use, dig up the plant in September, plant in a pot, and place it on a windowsill.
DILL
The 60 cm high plant has thin pinnately dissected leaves and blooms in July with small yellow flowers in umbellate inflorescences. Dill does not tolerate transplantation. Sow seeds in April immediately in a permanent place and thin out seedlings up to 30 cm apart. Choose a sunny, well-drained spot and water when the weather is dry.
To collect the seeds, the stems are cut when the inflorescences turn brown, tied paper bag on each inflorescence and hung upside down in bundles. Harvest the leaves for use when they are young. The aroma will remain even after drying.
CHERVIL
It is a delicate herb for a variety of reasons - it has delicately cut leaves, its life is short in hot weather, and its delicate aniseed flavor is easily lost in cooking. Despite this, chervil grows quickly, its leaves are ready for harvest 8 weeks after sowing. It is hardy, so its leaves are used until winter.
Sow it in spring or summer immediately in a permanent place. Thin out plants 15 cm apart and water regularly when the weather is dry. Cut leaves from the outer edge of the plant. At the same time, remove the inflorescences.
Add to soup, egg and fish dishes before serving.
FENNEL
Common fennel is a perennial about 1.5 m tall with pinnately dissected foliage and yellow flowers. Don't confuse it with Florentine fennel, a vegetable grown for its thick stem bases.
Choose a sunny, well-drained planting site. You can sow the seeds in the spring, but it's much easier to buy a potted plant from a garden center. The leaves are harvested in the summer in the same way as dill.
Fennel has a stronger flavor than dill, with which they are interchangeable. Seeds are recommended for use in fatty fish dishes.
CHNITT-ONION
The narrow, mild-tasting onion leaves can be cut from March to October.
Green onions can be grown from seed sown in March, but potted specimens are easier to plant in the spring or fall. Make the distance between the bushes 25 cm and divide them every 3 or 4 years. The ideal situation is moist soil and full sun. Watering is required regularly. Cut the leaves 3 cm above ground level. Try to cut them before the flower buds open.
Much of the value of chives is lost when dried - for winter use, grow indoors in a pot or freeze-dry.
marjoram (origanum)
There are many varieties of marjoram in the genus Origanum, but Origanum vulgare is called oregano. The most common is sweet marjoram, a bushy plant grown as a semi-cold-resistant annual.
Seeds are sown under glass in March and planted in a sunny place at the end of May, leaving 25 cm between plants. Harvest before flowers open. In autumn, the plants are dug up and transferred indoors. Perennial marjoram is much easier to grow in a pot - by planting a container specimen in the spring.
Use to sprinkle over meat or poultry before frying.
MINT
Mint along with parsley are our favorite herbs. Mint will thrive in most garden soils. Keep it under control by growing it in a container, burying plastic sheets into the soil around the plants or by digging and replanting each year.
There are several types of mint - spearmint (spearmint) is the most common, but round mint, which combines an apple flavor with a true mint flavor, is highly recommended for making mint sauce. Plant in autumn with root cuttings 5 cm deep and 25 cm apart.
Sprigs of mint are widely used in cooking.
SAGE
With its grey-green leaves and spike-shaped clusters of blue flowers, this herb is just as useful in a mixed border as it is in an herb garden. One plant should be enough.
Plant seedlings in spring in a sunny, well-drained area. The leaves are harvested regularly and the plant is lightly pruned in July after flowering. Collect foliage to dry before flowering - sage takes a long time to dry but will keep in a covered container for up to a year.
Sage has a very strong fragrance.
PARSLEY
Curly parsley is the most ornamental, but the plain-leaf varieties have more flavor.
Seeds are sown at 1 cm depth in April for summer and autumn harvest and in August for winter use. Germination may take up to 2 months. Thin out to 25 cm and water in dry weather. Wintering plants in the ground are covered with glass caps to protect plants or insulation. Remove flower stems as soon as they appear. Harvest regularly - dry the twigs by immersing in boiling water for 2 minutes and then placing in a cool oven until dry.
Widely used in cooking.
TARRAGON
Preference should be given to French aromatic tarragon. For the winter, it should be covered with a covering material.
Well-drained soil and a protected site are essential. Plant a potted specimen in March - remove flowering shoots to encourage new leaves to form. Collection from June to October for direct use. Excess can be dried or deep frozen.
Tarragon is used in many classic chicken and fish dishes, for pickles and marinades.
ROSEMARY
This attractive evergreen shrub for herb garden, mixed border or planter needs well-drained soil and a sunny, sheltered spot.
regular collection and spring pruning should form about 60 cm tall. Seeds are sown in May. Winter frosts and icy winds in the spring may kill some of the shoots, but new growth will appear.
Needle leaves and white (or blue) flowers are used. This is a traditional seasoning for lamb, pork and veal - insert sprigs before frying and remove before serving.
THYME
Thyme is a low growing evergreen shrub. Its aromatic leaves can be harvested all year round. Common thyme has the strongest aroma, lemon thyme is less pungent, and cumin thyme has a pine-caraway aroma.
Plant potted seedlings 30 cm apart in a well-drained, sunny spot in spring. Divide every 3 years and repot. Thyme does well in a pot on a windowsill.
This herb is a traditional partner for parsley in poultry stuffing. It is also widely used on its own.
Hello lovers natural products! Today I, Elena, will tell you about spicy herbs on the windowsill, the cultivation of which will make your winter diet even healthier.
A special need for greenery is felt in the spring, and it is at this time, with an increase in daylight hours, that it is easiest to grow it. Some plants are not so whimsical and can grow on the windowsill. all year round.
As children, we always stored earth from molehills for the winter. Light and airy, without extra roots and pest larvae, it is excellent for seedlings.
The mole unmistakably chooses to live good land. It throws soil to the surface from a depth of up to 40 cm - as a rule, this fertile soil, which is especially appreciated by the owners of clay plots. Mole earth does not need to be treated with anything other than a disinfectant phytosporin.
If it is not possible to get this nutrient soil, soil is suitable for indoor plants. If you use ordinary soil from the garden, it must first be calcined in the oven and mixed with potting soil (to avoid severe acidification).
Selecting the right container
Most crops grow best in long seedling boxes. Some herbs (such as watercress) do not need much space and any free container will do. Feather onions are often grown in cake containers, and sometimes even in plastic bottles, turning them into multi-story houses.
Choosing planting material
Most best seeds, as you know, grow on their site. However, not all of them are suitable for window cultivation, because early varieties are preferred for indoor greenery. In this case, it is advisable in a specialized store or via the Internet.
What plants should be grown on the window
Bow on feather
Onion is one of the most unpretentious crops. It can be grown not only in the ground, but also in water (so that there is no decay and bad smell water needs to be changed frequently).
Landing: To quickly obtain greenery, the tops of the plant are cut off, as can be seen in the photo. Some also remove the husk. Feather grows well large onion sets, and from turnip bulbs. And in the spring, in an ordinary grocery store, you can pick up already sprouted bulbs - so the greens will be harvested even faster.
Care: Onions are not afraid of cold or drafts. Watering it requires moderate.
Harvesting: Feathers are cut off a little (2 - 3 pieces) from each plant, as soon as they reach about 10 cm in height.
Watercress
Another simple and healthy culture that will help you recharge your vitamins in a couple of weeks.
Sowing: Seeds are laid 1 cm deep into watered loose soil. There is also cultivation in wet wipe, but in this case, timely watering is required. Seedlings appear on the third day. Harvest when the grass reaches 5 cm in height.
Care: The plant tolerates shade and cold well. You can grow it even on the northern windows. He likes regular watering and loosening, but top dressing should not be done, because too little time passes from planting to ripening, and substances we do not need accumulate in the plants.
Harvesting: For an uninterrupted supply of greens to the table, it is better to plant 2 boxes with a difference of 10 days: one of them will be cut, and the other will update the greens.
leafy mustard
Growing it is also very easy.
Sowing: For planting, a container with a depth of 10 cm or more is required. Drainage from special pebbles must be provided in the pot, and it is advisable to mix the soil with coconut fiber in a 1: 2 ratio (but hardly anyone follows this recommendation).
Care: Mustard tolerates temperatures well up to +10, so it easily lives on a balcony in autumn or on a cool windowsill in winter. She, on the contrary, does not like heat from +20 and goes into the arrow.
You can delay the shooting, maximally thickening the landing. On cloudy days it is desirable to use additional lighting. The plant loves spraying with water and moderate (especially in winter) watering. If ordinary street land is taken for sowing, then in the phase of 2 - 4 true leaves, it is advisable to feed the mustard with Rost or Agrolife.
Harvesting: About 3 weeks after sowing, greens are harvested. After cutting, the bush can give additional yields.
Leaf salad
By itself, this culture is rather capricious: it loves light and moisture, with insufficient watering it acquires a bitter taste. But some varieties (Batavia, Lollo Rosa, Vitamin, New Year's, etc.) withstand high temperatures and a short drought, so they are recommended for an indoor garden.
Sowing: For salad, a container is selected from 10 to 30 cm deep, always with a hole in the bottom and drainage. It is also desirable to add coconut fiber, humus, sand to the soil. Seeds are laid in spilled soil to a depth of 0.5 cm, grooves are made at a distance of 10 cm from each other (or pots are used). Then the container is covered with a film until the first shoots appear (4-5 days). It is better to put the container in the south or southeast.
Care: Lettuce feels good at a temperature of 17 to 21 degrees. When it gets colder, it is better to remove it from the window. The recommended length of daylight hours for him is 12 - 14 hours, so on short winter days lighting with fluorescent lamps will be required.
Lettuce needs thinning. The first is carried out a week after the emergence of shoots. Between plants leave 2 cm. The second time - in the phase of 2 true leaves - 4 - 5 cm between the bushes. Since lettuce has a short growing season, it is not recommended to use a nutrient high in nitrogen or iodine.
Harvesting: Greens are cut off gradually, starting from the extreme leaves. When arrows appear (this is approximately 4 weeks after sowing), the bush is removed and a new one is planted in its place. To obtain a continuous harvest, it is recommended to sow every 10 days.
Basil
Delicious and easy to use, the seasoning will turn the kitchen into a branch of the apothecary garden, especially if you sow plants of different colors. At the same time, it is worth considering that green bushes grow faster than purple ones, and undersized varieties are considered champions in precocity.
Sowing: Basil grows well not only from seeds, but also from a young shoot dug up in the garden. However, the first method is preferable: the harvest can be obtained over a long period of time. To speed up seedlings, the seeds can be soaked in warm water for a couple of days (the water needs to be changed every 12 hours), then held for 2 hours in a weak solution of potassium permanganate and dried on a cloth.
The container and soil requirements are the same as for lettuce. Sowing is carried out in moist and loose soil. Between the seeds they stand 1 - 2 cm. 1 - 2 cm of soil is poured on top, covered with a film and cleaned in a warm place until the first sprouts (about 2 weeks).
Care It consists in regular watering in summer and moderate watering in winter. In the warm season, greens can be sprayed in the morning. Also, during a short daylight hours, the plant is illuminated for 12 hours with an LED lamp installed 20 cm from the pot.
Bushes grow well if they are pinched in a timely manner, that is, cut off the upper leaves, leaving at least 4 below. This can be done for the first time after the appearance of 6 true leaves. If you look closely, the photo shows how new leaves are formed in the axils of the lower leaves. Of these, over time, side shoots of the bush will grow.
Harvesting: Greens are obtained as the plant grows.
Parsley
It is difficult to get a good harvest from seeds: greens grow slowly. It is much more convenient to stick a root from the garden into the pot. I'll tell you how to grow in two ways.
Sowing: It is easiest to get greens at home from early varieties: Grandmother's garden, Beads, Gloria, Astra, Ordinary leaf, etc. To speed up germination, the seeds are soaked for several days in water, then treated with potassium permanganate.
A pot for flowers or a box for seedlings is suitable as a container. Be sure to need drainage, because parsley does not like excessive moisture. The seeds are immersed in grooves half a centimeter deep, then covered with earth and lightly tamped. Covered with foil, the pots are cleaned in a warm place.
Root planting: Before the soil freezes, roots are dug up to 5 cm in length (for better survival, the greens are cut off). They are planted in a pre-disinfected box with a drainage layer at the bottom and cleaned in a cold place until new leaves appear.
Harvesting: The first greens are cut when the branches reach 10 cm in height.
Dill
This plant feels good in the garden, and at home it is quite demanding on lighting and temperature conditions. For beginners and owners of shaded windows, it is better to try to dilute odorous grass in spring or summer.
Sowing: For indoor breeding, it is better to choose early ripe varieties: Grenadier, Gribovsky. Seeds must be soaked in water for several hours, and then held in potassium permanganate. Suitable for cultivation are only those seeds that sank during soaking.
Dill is sown in pots for seedlings or in peat pots, followed by transfer to other containers. Bottom should be drainage, then sand, and the top layer must include fertile land(special soil or a mixture of soil with peat and humus). The seeds are covered with earth, the pot is covered with a film and cleaned in a bright and warm (+18 and above) place.
Care: Dill is very fond of spraying with water. In autumn and winter, the plant must be illuminated in the morning. For this, an ordinary lamp, fixed 50 cm above the pot, will do. The duration of illumination is up to 5 hours if the plants live on the windowsill, and up to 15 if they are far from the window (but it is better not to do this with dill).
In addition, the plants need to be rotated so that all the bushes reach the sun, and at night they must be removed to a cooler place. Feed dill twice a month mineral fertilizers. The best temperature for growing is about 16 - 20 degrees.
Harvesting: The ripening period of greenery depends on the season and the care taken. It is recommended to sow a new batch every 10 days.
Thyme (thyme)
beautiful and fragrant plant can be grown both in warm weather with a rest in winter, and all year round - provided additional lighting. As planting material using seeds and cuttings.
Sowing: Thyme seeds have good germination. For them, a container with a depth of 15 cm or more with a small drainage layer at the bottom will do. Several seeds are laid in moistened soil (it is most convenient to use a spray bottle), a layer of earth of about 1 cm is poured on top and covered with a film. If the lighting on the window is strong, it is recommended to shade the container slightly.
Propagation by cuttings: On faded branches of thyme, the leaves are removed and an oblique cut is made, after which they are placed in an opaque container with water. The roots will grow better if you add honey (1 teaspoon per liter of water) or Epin-Extra (two drops per glass) to the water. You can also plant a plant with roots in a pot, the main thing is to choose a container a little wider than a coma so that the bush has a place to grow, but the soil does not turn sour.
Care: In nature, thyme grows in rock crevices, and therefore it does not need to be heavily moistened, but it must also be protected from drought. You can feed at will. 2 times per year: in early spring and after flowering - the thyme is cut off, leaving ⅓ of a lignified shoot.
Harvesting: For fresh consumption, the leaves can be cut a little at a time throughout the year. Cut off before flowering.
Rosemary
Rosemary is a perennial crop, so it will grow slowly in the early years. It propagates by seeds and cuttings, but you can buy ready-made seedlings.
Sowing: It is best to plant low-growing varieties on the windowsill: Fragrant, Tenderness, Semko, Veshnyakovsky, Rosinka, Richard. It is best to sow in the spring. At first, you will need a small container. Rosemary loves loose soil, so the soil for seedlings (or garden soil) must be mixed with sand, if you forget to water, prudently add hydrogel to the mixture.
Seeds germinate poorly and for a long time. To speed up, you can soak them for a couple of days in a damp cloth or cloth. Then they are placed in moist soil and do not cover with earth. The container covered with glass or film is removed in dark place and wait 2 weeks until shoots appear. After that, the container is moved to a bright and cool (18 - 20 degrees) place. Slightly grown plantings need to be seated. The root system of the plant is highly branched, so the depth of the pot is 20 cm and the width is 25 cm.
Cuttings and planting: To obtain cuttings, semi-lignified twigs are selected. The top is cut off at a height of 8-10 cm, the bottom is stripped of leaves and placed in water, where Kornevin and similar substances can be added. After a couple of weeks, the roots will appear, which means it's time to plant in the ground. Prepared as above, the earth is moistened, the plant is deepened by 3 cm and covered with a film in a hole. It will be possible to remove the shelter as soon as the first leaves grow (it will take about a month), better gradually.
Care: In the warm season, the bush feels good at 20 - 25 degrees, and in winter the temperature should be reduced to 15. But the plant needs more light even at this time, so it is advisable to put it on the south, southeast or southwest side, or put a light bulb next to it. From time to time it needs to be turned to form a uniform bush. For the summer, it is good to take the plant to the balcony or plant it on the site.
Watering requires regular, but in no case excessive. The earth must not be allowed to dry out. Water is suitable only for standing for a day, at room temperature. In summer, water at least 2 times a week. In winter and during flowering, this should be done less often, but at the same time make sure that the earth does not dry out from the batteries. Young shoots that are only growing green mass, it is advisable to spray.
At the very beginning of growth, if the soil was not very fertile during planting, the plants can be fed with mineral fertilizers. And rosemary loves honey - 1 teaspoon per liter of water.
Every year for the first 5 years, rosemary is transplanted into a larger pot. Then a transplant is required every 3 years, but the topsoil needs to be changed.
Stagnation of air or excessive humidity in the room can cause powdery mildew, and too dry air contributes to the appearance of powdery mildew. spider mite and aphids. You can process rosemary with Fitoverm or tobacco dust.
Harvesting: Aromatic seasoning is obtained during the trimming of the plant. It is correct to leave at least ⅔ of young shoots on the bush, otherwise the plant will weaken. Competent pruning, on the contrary, stimulates growth.
laurel cherry
Finally, I’ll tell you about one more good, albeit not herbaceous, seasoning. It's about laurel. While the inhabitants of the Krasnodar Territory pull it out like a weed, the rest of the Russians are forced to buy leaves in the store or bring them from the south. Once I bought 2 rooted cuttings in Adler, and for several years in a row my parents pluck the fragrant seasoning directly from the pot.
Laurel cherry is propagated in three ways: cuttings, layering and seeds. The first one is the most difficult. It is much easier to grow a bush with layering: the branch is bent to the ground, buried, and after a while, when independent roots form in the mound, young plant separated from the mother. But to dwell on vegetative reproduction I won’t be laurel cherries, because readers who will grow a bush on a windowsill hardly live in southern latitudes and have access to bushes.
Sowing: Cherry laurel seeds are best planted immediately after harvest. If you don't trust store-bought ones, you can easily find fresh seeds at the planting stock exchange club run by almost every gardening magazine. For sowing, choose a not too deep container. The soil can be prepared independently from a mixture of garden soil and sand. Seeds are placed in moist soil 1 cm deep, then covered with glass and kept at a temperature of 16 - 18 degrees. In the phase of two true leaves, the plants are transplanted into individual pots.
Care: Bushes love warmth. Optimum temperature in the room for them - 20 - 22 degrees, but slight deviations will not hurt. In a hot room, it is advisable to spray with water at room temperature. The laurel cherry tolerates some shading calmly, but from a lack of light it begins to stretch. Watering needs regular, but not excessive. In summer and spring, more water is required, and in winter it is enough to water once every one and a half to two weeks. Excess moisture can be easily seen by the fall of the lower leaves.
If the leaves begin to shrink and turn pale, the plant needs top dressing. To do this, you can use concentrated liquid fertilizer once a month. Also, for good growth, you need to periodically loosen the earth. Once a year, better in spring, the bush needs to be transplanted into a more spacious container. After reaching 5 years, this can be done much less often. Owners of household plots can heal the plant by transplanting it into open ground for the summer.
Harvesting: In the first year after sowing, cutting the leaves will not work. In the future, you will have to extract a little, so it is advisable to plant several bushes at once. As soon as they grow up, you can pinch off periodically: laurel cherry tolerates pruning well. For the formation lush bush it is advisable to pinch the top of a very young (first 6 leaves) plant.
Afterword
For beginners, I advise you to choose the first 3 plants from this list, and then take on the rest. The beneficial properties of herbs will eventually inspire you to a real garden all year round. good harvest and see you soon in your house!
The beauty, aroma and benefits of herbs make them desirable plants in the garden.
The herb garden is elegant, pleasing to the eye and requires little maintenance.
It is very important to properly position it - near the kitchen or recreation area.
It is unwise to place it in a remote or shady place.
Neat "beds" look especially decorative if you border them around the perimeter with marigolds, calendula, curly parsley or bright chard.
As a frame, low sheared borders made of dwarf wood are especially good. Japanese spirea or privet, carved foliage of ordinary carrots or beet tops are also suitable.
Composition scheme 2.3 x 2.3 m
- dill (Anethum graveolens);
- rosemary (Rosmarinus officinalis);
- peppermint (Mentha piperita);
- parsley (Petroselinum crispum);
- oregano (Origanum vulgare);
- nasturtium (Tropaeolum x cultorum);
- chives, or chives (Allium schoenoprasum);
- basil (Ocimum basilicum) with purple leaves;
- common thyme (Thymus vulgaris);
- basil (Ocimum basilicum) with green leaves;
- Tarragon (Artemisia dracunculus)
A herb garden should not only be useful and beautiful, but also convenient for work and movement. It is important to pave the tracks, 30 cm wide in this case quite enough, used for paving clinker bricks or concrete slabs. Each garden is right triangle with a leg equal to 1 m, this makes it easy to reach each plant from the path. It is quite possible to plant not only spicy herbs in the beds, but also your favorite annuals, some of them can be cut and put in vases, decorating the house. All plants planted here must be edible.
Growing features
- Spring. As soon as the snow melts, perennial herbs wake up: tarragon, chives, oregano, thyme. Tarragon can grow in one place for up to ten years, but the first three years are most useful. In the spring it can be divided. In May, we plant peppermint in decorative pots, take it outside, which wintered in the house. We sow dill and in the ground, the greens of which not only improve the taste and aroma of dishes, but also decorate the table.
Dill varieties are early, medium and late, they differ in the time of the beginning of stem formation. Early varieties they bloom quickly, it will not work to get a lot of greenery from them throughout the season, but umbrellas and seeds for pickles, blanks and seasonings will be enough. In mid-season varieties, it forms large quantity greenery and have time to form umbrellas and seeds of wax ripeness. Late-ripening varieties give the most greenery. Parsley varieties are divided into two groups: root and leaf, the latter has a curly variety.
- a source of early spring greenery, which can simply be cut with scissors, it looks good in the form of a border, and not only in the garden. We sow nasturtium in the soil of the pot.
- Summer. In mid-June, we plant basil seedlings in the ground. This plant is grown for its fragrant leaves, and its attractive appearance is also pleasing. appearance, there are many subspecies and varieties that differ in color and size of leaves, as well as aroma. Chives bloom in June-July with pink-purple buds. Small purple-pink shields appear in oregano in July-September, at which time it is collected. Cut and consume herbs as needed.
- Autumn. In early September, we transfer a pot of rosemary to the house, you can also transfer peppermint, it winters well on the windowsill. We remove annual grasses from the ridges, cut perennials.
- Winter. We buy seeds of herbs.
Height 1 m
Small fragrant leaves, umbels with seeds
Height up to 1 m
Leaves linear leathery
Decorative throughout the season
Chives, or chives (Allium schoenoprasum)
Height 40-60 cm
Thin green leaves, pink-purple spherical inflorescences. Blooms in June-July
Height 30-40 cm.
Purple fragrant leaves.
Height 120 cm
Serrated leaves with a purple edge, small pale purple brushes in spike-shaped inflorescence
Blooms from June to August
Height 30 cm
Decorative throughout the season
Oregano (Origanum vulgare)
Height 30-50 cm.
Small matte green leaves, purple-pink flowers in a coniferous inflorescence. Blooms in July-September
Nasturtium (Tropaeolum x cultorum)
Height 20-25 cm.
Cherry-red flowers on a background of dark green leaves.
Decorative from mid-June until frost
Thyme (Thymus vulgaris)
Height 5-15cm
Very small fragrant leaves, lavender flowers
Decorative throughout the season, blooms in June-July
Height 30-40 cm Green fragrant leaves
Decorative from mid-June until frost
Height 1 m.
Narrow fragrant leaves.
Decorative throughout the season
This garden is planted mainly with perennial herbs. There is such a wonderful plant - "kanufer" (kolufer, kalufer, kanuper), with a very pleasant aroma of gray-green velvety leaves, blooming with yellow or white small daisies, collected in a corymbose inflorescence. Its leaves are used fresh and dried to flavor dishes and drinks, as an additive to salads, added to pickles and when urinating apples, they are placed in the closet to give linen a pleasant smell, they repel moths. Previously, these leaves were often used as a bookmark for the Bible, hence the name of the plant "biblical leaf".
Lovage medicinal two-meter perennial with shiny dissected leaves, emitting a strong smell, similar to the aroma of celery.
They are added to meat dishes from beef and lamb, meat broths, vegetable dishes, marinades, young leaves are good in spring salads.
Lemon melissa has a light pleasant aroma, it is very useful plant, its aroma improves mood, phytoncides purify the air.
Hyssop officinalis is used to make tea and as a fragrance when storing things in the closet.
Herb garden planting chart
- border of sheared dwarf Japanese spirea (Spiraea japonica), Little Princess variety, 30 cm high;
- nasturtium (Tropaeolum x cultorum), or marigolds, Alaska variety;
- medicinal hyssop (Hyssopus officinalis);
- dill (Anethum graveolens);
- medicinal lovage (Levisticum officinale);
- oregano (Origanum vulgare), cultivar Herrenhasen;
- tarragon (Artemisia dracunculus);
- lemon balm (Melissa offcinalis), All Gold variety;
- kanufer (Tanacetum balsamita)
The best edging of the herb garden will be a low border of sheared dwarf Japanese spirea of the Little Princess variety 30 cm high. In addition to spirea, you can use privet for this purpose, Kuril tea(cinquefoil) and even boxwood, which winters well under the snow. To create such a long border, you will need a large amount of planting material, which is planted every 20-30 cm. You can save money if you first draw right amount plants, root them and grow up within 1-2 years.
Growing features
- Spring. We cut a border of spirea: to achieve the perfect result, this will also have to be done several times during the summer. After the snow melts, perennial spicy herbs quickly awaken: lovage, oregano, kanufer, lemon balm, tarragon.
Melissa officinalis has two decorative varieties that retain their beneficial properties: variegated and yellow-leaved All Gold. The latter is used here. It will bring a pleasant color variety to the garden with spicy herbs. In this garden of spicy herbs, not the specific oregano is used, but its decorative variety Herrenhasen, which fully preserves the spicy and medicinal qualities of the species plant. This variety is so expressive that it can be used not only in a spicy garden or vegetable garden, but also in a mixborder. Already in May, you can take greens to the table from celery and tarragon plants.
In May, we sow dill, parsley, choosing the desired varieties depending on the culinary preferences of the family, we sow nasturtium in a pot.
- Summer. We consume spicy herbs as needed. Periodically cut corymbose inflorescences of kanufera, consisting of small daisies, for bouquets in the house or recreation area. Oregano, lemon balm, dill umbrellas are also suitable for this purpose. We dry the leaves of the kanufera for use as a fragrance for linen in wardrobes.
If desired, at the end of summer, you can dry oregano, dill umbrellas, hyssop. This is done very simply: we cut the required number of stems, tie them into a bouquet and hang them upside down in a dark, ventilated place, it is quite possible to do this in a shaded part of the kitchen, this not only makes the kitchen fragrant, but also adds a special rural charm to it.
- Autumn. We remove annual spicy herbs, shear perennials.
- Winter. Thinking about the assortment of herbs for next season.
Japanese spirea (Spiraea japonica), cultivar Little Princess
Height 30 cm.
Small light green leaves
Decorative throughout the season
Height 20-25 cm.
Height 1 m.
Beautiful green leaves and bright purple flowers on purple peduncles.
Decorative throughout the season
Curly parsley (Petroselinum crispum)
Height 30 cm
Dark green leaves with a pleasant aroma
Decorative throughout the season
Hyssop medicinal (Hyssopus officinalis)
Stems 45 cm long
Small blue flowers in spiky inflorescence.
Decorative throughout the season, blooms from late June to late September
Height 1 m
Small fragrant leaves, umbrellas with seeds.
Decorative throughout the season
Lovage medicinal (Levisticum officinale)
Height 2 m
Decorative throughout the season
Height 1 m
Narrow fragrant leaves
Height 60-80 cm.
Golden serrated leaves, whitish-pinkish flowers in the axils of the leaves
Decorative throughout the season, blooms in July-August
Height 1 m.
Gray-green pubescent fragrant leaves, very small chamomile flowers are collected in large corymbose inflorescences
Decorative throughout the season, blooms in July-August
The herb garden "hugs" the paved area of the recreation area. This arrangement is very popular with the owners of the garden and causes constant delight among the guests; not only spicy herbs are used here, but also cherry tomatoes and small-fruited strawberries. around the perimeter spicy garden fringes, or chard, usually grown as an annual. If the chard is covered for the winter, it will overwinter, and you will have fresh herbs from early spring to June, until flower stalks form. Chard leaves are tasty and very healthy and can have not only smooth but also curly edges.
Varieties of chard differ in the color of the stems - silver, yellow, purple and green, they are decorative and can decorate flower beds. Early ripe garden salad must certainly be in the daily diet. In the herb garden, it is best to sow stall varieties, those that are suitable for gradual harvesting, the outer leaves of the rosette are broken off one at a time, leaving the central, younger ones, for growing. Rip lettuces are not only light green "light green" in color, everyone knows the Lollo-Rocca variety with red-purple wavy bubbly leaves.
Garden scheme 2.3 x 3.6 m
- lovage (Levisticum officinale);
- peppermint (Mentha piperita) in a pot;
- dill (Anethum graveolens);
- cherry tomatoes (varieties);
- green salad (varieties);
- lettuce red (varieties);
- nasturtium (Tropaeolum x cultorum) in a pot, Alaska variety;
- small strawberry (Fragaria vesca);
- chard (Beta vulgaris)
Varieties of cherry tomatoes are undersized (up to 40 cm), medium-sized (up to 80 cm) and tall (more than 1 m). Each plant is tied to a peg; low-growing varieties do not need a garter. White flowers and red berries of small-fruited remontant strawberries make it very decorative. It is better to use a beardless variety, which is propagated by seeds or dividing the bush. By taste and shape, its berries do not differ from wild strawberries, but are 1.5-3 times larger. Small-fruited remontant strawberries bear fruit continuously from mid-summer to late autumn.
Growing features
- Spring. Lovage wakes up early in spring, its delicious and very useful leaves can be used for the first spring salads. In March, in a greenhouse or in a container on a windowsill, you can sow seeds of small-fruited strawberries for seedlings, then it will bear fruit this season, in March, tomatoes are sown in a warm room for seedlings.
In May, chard, nasturtium, parsley, salads, we plant peppermint in a pot. If you want to strengthen the fruit component of the garden, it is quite possible to plant in big pot not nasturtium, but a mustachioed variety of small-fruited remontant strawberries (Fr. vesca var. semperflorens parvicarpa), it does not differ in the shape and taste of berries from beardless, but in accordance with the name forms a mustache. The abundance of thin mustache makes it difficult to care for plants, so these varieties are less common, but when grown in a container they grow and bear fruit perfectly, they are also very beautiful in hanging baskets. The mustachioed variety has varieties not only with red, but also with white berries.
Small-fruited strawberries are unpretentious, drought-resistant, require almost no maintenance. It is less winter-hardy than usual, but winters well under a snow cover of 30 cm. Sometimes, after wintering, the bushes look like the dead, but do not rush to throw them away: a little later they will grow from the rhizome and give a full harvest. The productive life of strawberries is 2-3 years, later its yield drops sharply, do not forget about it. Propagated by seeds and division of the bush. Small-fruited remontant strawberries bear fruit continuously from mid-summer to late autumn.
- Summer. and strawberries. Trim the herbs and trim the lettuce as needed. We eat tomatoes and strawberries. You can sow strawberries for seedlings in the summer, in which case it will begin to bear fruit next season.
- Autumn. We cover the chard, remove annuals, including tomatoes, cut perennial grasses and strawberries. Strawberries that grew in a container must be removed from it and planted in a garden bed, it’s a good idea to cover the planting site with leaves or close it with spruce branches in case of “black” snowless frosts! It's time for .
- Winter. Thinking about next year's range.
Height 2 m.
Shiny cut leaves with a smell similar to celery.
Decorative throughout the season
Height 30 cm
Delicious and healthy green leaves
Decorative throughout the season
Height 30 cm
Delicious and healthy red curly leaves
Decorative throughout the season
Height 120 cm.
Serrated leaves with a purple edge, small pale purple flowers in a spike-like inflorescence
Height 1 m Small fragrant leaves, umbrellas with seeds
Decorative throughout the season
Curly parsley (Petroselinum crispum)
Height 30 cm
Dark green leaves with a pleasant aroma
Decorative throughout the season
Height up to 80 cm
small red tomatoes
Decorative during fruiting
Height 20-25 cm
Leaves with white spots of irregular contours, flowers of different colors.
Decorative from June to September
Small strawberry (Fragaria vesca)
Height 10-30cm
Small white flowers, bright red fruits
Blossoms in late May - June, bears fruit in late June - July
Height 40 cm
Green-purple leaves with bright red veins
Decorative throughout the season
Spicy herbs can be grown in large containers, which are good ceramic flowerpots, wicker baskets, as well as wooden boxes with a film inside. Modern containers can also be made of stone, metal, fiberglass, as long as they are in harmony in style and color with the house and garden. The color of the container is very important, it does not have to be neutral to allow the plants to solo. The larger the container, the better the plants feel in it.
Composition scheme 6×3m
Plants in containers need regular feeding. When planting, you can apply granular complex fertilizers or special sticks (fertilizers for indoor flowers) or regularly, once a week, feed with liquid fertilizers. When using containers, it is possible to create something new every year. If you apply skill, diligence and do not forget to turn on your imagination, then even a small garden of plants in containers will become a real garden masterpiece that demonstrates your good taste.
Perhaps, no garden can do without fragrant, odorous herbs. These herbs are indispensable for cooking summer dishes, necessary for harvesting for the winter. Many of these fragrant herbs can be grown not only by experienced, but even novice gardeners. What could be better than such a bed with fragrant herbs in the garden or garden!
I present to your attention the top 11 spicy herbs that you can grow in your garden.
1. DILL ( Anethum Graveolens)
Probably the most common plant in our gardens. Dill is one of the few plants on this list that is easy to grow by sowing seeds directly into the ground. Dill can be sown throughout the summer, it prefers sunny places. Dill is an annual plant but it spreads easily by self-seeding, so next year you will probably see young dill plants where you planted it last year.
2. PARSLEY ( Petroselinum Crispum)
Her one is very popular in our area spicy plant. Probably, there are no summer residents who would not grow parsley on their plot. Parsley can be root (both the root and leaves are edible) and leafy (only leaves are eaten. Parsley is good to dry or freeze for winter consumption.
3. BASIL ( Ocimum SPP)
The bright, showy leaves of basil and its aroma are inextricably linked to summer gardens and delicious food. Basil has many varieties, there are varieties with very beautiful leaf color, and there are varieties with different tastes. You can plant several different varieties of this wonderful plant side by side. In the fall, basil can be dried or frozen for winter use. Basil is easy to grow from seed, or you can buy a plant seedling in a container at a garden center.
4. THYME ( Thymus vulgaris)
Thyme or thyme is a fairly common herb that is also easy to grow. Thyme grows quickly to limit its growth, thyme can be grown in a container. All it needs is sun, good drainage, and not too much watering, and you'll be harvesting fragrant thyme leaves for the next few years. Like sage, thyme also has edible and decorative types(inedible). Therefore, be careful when buying seeds. .
5. SAGE (Salvia officinalis)
This useful plant with gray velvety leaves looks extraordinarily impressive when planted along the edges of beds or flower beds. It requires very little moisture and will grow remarkably well all summer without much hassle in a sunny spot or partial shade. Harvested leaves can be dried and stored for a long time. And then use as a fragrant seasoning for meat dishes. You can grow sage from seeds, it is better to plant it in a permanent place with grown seedlings. When buying seeds, pay attention to the fact that you buy an edible type of sage - medicinal sage, as there are inedible, decorative varieties of it. Learn more about growing sage officinalis.
6. MINT ( Mentha SPP)
7. ORANGE - OREGANO and MARJORAN ( origanum spp)
There is often confusion around the names oregano, oregano and marjoram. The question arises - is it the same plant, or different? Both of these herbs are close relatives and belong to the same genus. origanum. Outwardly, these herbs are similar, although they have taste differences. Oregano, also called "wild oregano", has a spicier flavor. Marjoram has a more subtle and delicate aroma. With the cultivation of these plants will not cause much trouble. They grow anywhere where there is sufficient light and good drainage. Leaves are used as food, which can be harvested and dried. These spicy herbs in the garden are best grown with seedlings.
8. LAVENDER ( lavandula SPP)
This plant is one of the favorites of many gardeners. Some love it for its stunningly beautiful blooms, others for its fragrance. Lavender is a plant from the Mediterranean that loves warmth and sunshine. But even in our latitudes, lavender can be grown as an annual seedling crop. Lavender is also great for growing in a container. Learn more about growing lavender.
9. Tarragon ( Artemisia Dracunculus‘Sativa’)
This spicy herb is native to France, where it is commonly grown in gardens. It is highly valued in cooking, it tastes and smells like licorice or anise. French tarragon is quite difficult to grow in our latitudes, but is the most fragrant type of tarragon. In our climate, you can grow Russian or Mexican tarragon, which, although less aromatic, is much easier to grow. Learn more about growing tarragon.
10. ROSEMARY ( Rosmarinus officinalis)
11. LEMON GRASS (Cymbopogon citratus)
This spicy herb, quite exotic for our gardens and orchards, is used to make tea, and is also added to soups. It has a strong lemon scent. This plant, unfortunately, does not winter in the open field, it can be grown in a seed bed as an annual, or grown in containers. Lemon grass looks very impressive in pots, which can be brought to a warmer place for the winter. Lemongrass is propagated by cuttings or dividing the bush.
If you grow any other herbs in the garden, then tell us about them in the comments!
