By Valerie Reinhardt, Horticulture Manager

The refrain of the English ballad “Scarborough Fair” has ensured that most people can recall the herbs parsley, sage, rosemary and thyme. But there are hundreds of herbs that humans have cultivated for everything from flavoring meals to medical preparations. Herbs have played such as important role that they have been given symbolic meaning. For the Romans, parsley was a symbol of death and rebirth often used to decorate tombs; sage was a healing herb and thought to impart immortality and wisdom; rosemary was the herb of remembrance used both at weddings and funerals; thyme was said to give courage.

Over the years, herbs have lost their symbolism and most people are only familiar with the most common culinary herbs. The advent of pre-seasoned, ready-to-eat meals in the 1960s left a generation with little understanding of the use of herbs in the kitchen. Using fresh herbs became a rarity; only chefs and gourmet cooks were familiar with them. Knowledge of how to use herbs, previously passed from generation to generation, was almost lost.

Luckily, times have changed; more people are cooking for enjoyment and exploring the taste experience that comes with renewed knowledge of herbs, both common and exotic. This has brought about an interest in growing fresh herbs that are readily at hand to enhance home culinary efforts. 

Historically, herbs were the primary source of medical treatments. Some herbs we use today still are. For example, the active ingredient in Listerine is thymol also known as oil of thyme, a powerful antiseptic. Rosemary, once used to treat depression and nervous tension, is now used in aromatherapy; it is said to be restorative and invigorating and is often added to shampoos, soaps and body rubs. Many modern medicines have roots in the plant world. Active ingredients from plants have been separated and extracted or synthesized to make more potent drugs. Digitalis was originally extracted from foxglove.

The marketplace is full of a variety of herbal remedies, but we don't advocate self-medication. While the small amount of herbs used to flavor foods is relatively harmless, even herbs such as thyme, rosemary and sage can be dangerous if ingested in large doses (especially by pregnant women). Active compounds found in the plants are still being researched and its not always certain what plants or dosage levels are safe or unsafe in certain individuals. 

Herbs also have use in the household for their fragrances as air fresheners, cleaners and insect repellents. Today, herbs offer unique textures and aromas to gardens. Tarragon and other species of Artemisia, like wormwood, have interesting foliage and contrast well with floral displays. Fragrant herbs like sweet Annie add their sweet smell to the home. Some herbs offer a delightful lemon scent to the garden, like lemon verbena. Thyme and Roman chamomile are low growing and release their scent when walked upon. Sage offers nicely-textured leaves, flowers and an aromatic clean scent. 

Most herbs need well-drained soil, are relatively easy to grow and do well in containers. Let's take a look at some commonly-used herbs. 

Basil
The most commonly used herb in the United States, basil is peppery with a mild anise flavor. Leaves should be added at the end of cooking for maximum flavor. Basil is widely used in Italian and Southeast Asian cooking. Basil is part of the mint family.

Basil

Chives
Chives have a light oniony taste and are often used to cut down on the heaviness of rich foods. Chives are part of the Allium family that includes onions, garlic, scallions, leeks and shallots. 

Chives

Cilantro
Cilantro has a unique flavor described as either bright and citrusy or soapy. The seeds of the plant are called coriander. This herb is widely used in Mexican, Indian and Vietnamese cooking. 

Cilantro

Dill
Dill is often described as clean, grassy and tangy and is often used in Scandanavian, Greek, Indian and Eastern European cuisine. It is often used in pickling and with dips that incorporate sour cream and mayonnaise. 

Dill

Mint
In the U.S., the two most widely used varieties of mint are peppermint and spearmint. Peppermint is knows for its cooling aftertaste due to its high concentration of menthol; spearmint is lighter and sweeter. Mint is commonly used in Thai and Middle Eastern dishes. 

Mint

Oregano
Oregano is known for its hint of sweetness paired with some spiciness that adds warmth to dishes. Fresh organo is often hard to find, so if you use dried oregano use it sparingly as it has a much stronger flavor than fresh.

Oregano

Parsley
This herb is widely used as a palate cleanser and to cut down on heavy creaminess in dishes. Flat-leafed (Italian) parsley has a peppery taste whereas curly parsley is fairly bland. Parsley is often used in Italian and French cooking. 

Parsley

Rosemary
Native to the Mediterranean, this herb has a strong pinelike flavor and smell. This herb pairs well with poultry, pork, fish and potatoes. 

Rosemary

Sage
This herb is known for its strong flavor that can range from slightly peppery to minty. Unlike many herbs, sage can be added at the beginning of the cooking process as it is a heartier herb. 

Sage

Tarragon
This herb has a delicate anise flavor (similar to fennel) that is more sweet than strong. Tarragon is heavily used in French cuisine and is often paired with foods that easily absorb flavors like eggs, chicken and scallops. 

Tarragon

Thyme
Thyme is a major flavor in French and Middle Eastern cooking and is often used in combination with other herbs. 

Thyme