Add Flavor to Cooking by Growing Herbs

First posted on 06-17-2010

Growing herbs in pots or plant beds is a great way to liven up your meals, said a University of Missouri Extension agronomist.

Whether growing herbs inside or outside, place them where they can receive six to eight hours of sunlight a day, said Pat Miller. “Inside, a south or west window would be best. Select a good garden soil or use prepackaged potting media for potted herbs.” Good drainage is essential.

Annual herbs, like dill, can be seeded in pots in late summer. Perennial herbs such as rosemary will do better outside during the summer.

“Harvest herbs early in the morning after the dew evaporates and after about one hour of sunshine,” he said. This is when the concentration of the essential oils that give herbs their flavor is highest.

“Don’t wait until mid-day or late afternoon. After awhile the plant gets hot and essential oils escape into the air,” he said.

Leaves are most tender and sweet when planting is young, up to just before flowering. Leafy annual herbs can be cut back to leave only four inches of stem. They will grow back again and again.

For leafy perennial herbs, only remove one-third of their growth for harvesting. Most should be ready to harvest by mid-July.

Herb leaves should dry in three to four days. In humid weather, you may need to spread the herbs on a cookie sheet and dry them for a few minutes in a 125-degree oven. Then you can store them in an airtight container.

When using dried herbs, substitute one teaspoon dried for one tablespoon fresh. A general rule of thumb is to add fresh herbs near the end of cooking, as prolonged heat can cause flavor and aroma loss, Miller said.

For uncooked food, add herbs several hours before serving to allow the flavors to blend.

One favorite is rosemary. This perennial can last for many years as a potted plant. They are difficult to start from seeds, so it may be best to buy a small plant to pot. Mix one-half teaspoon of crushed rosemary leaves with one-fourth cup each of honey and mustard to make a tasty sauce for meals such as pork chops, lamb chops or roasts.

Chives are an easy-to-grow perennial. In late spring they are topped with purple flowers that produce an abundance of seeds to start more plants.

You can cut the leaves with scissors and chop finely for use in a variety of dishes. Sweet basil is an excellent annual for potted plants. The crushed leaves are often added to tomato and sauces.

For more information about growing, harvesting and storing herbs, as well as descriptions of more than 30 popular herbs, see the MU Extension guide “Growing Herbs at Home” (G6470), available for purchase or free download at http://extension.missouri.edu/publications/g6470.

Share | |