11 herbs every gardener should try to grow the summer months

This summer improve your recipes, eradicate extra trips to the grocery store and cultivate a connection with nature with a few sprigs or leaves from an herb plant youve grown yourself. Herbs tie all gardeners together, whether grown in a large landscape or in pots on a windowsill, on their own or interplanted with ornamentals, by experienced or first-time gardeners. Whether herb gardening is a summer ritual or your first edible venture, here are 11 herbs we feel no gardener should fare without this summer.

Basil

( Ocimum spp)

Basils bright, showy leaves and intensely sweet odor typify summertime gardens and dishes. Many edible gardeners start with basil, and the number of available varieties will never leave you tired of its refreshing flavor. In autumn dry or freeze it for use the rest of the year. Basil grows easily from seed or nursery seedlings.

Common Sage

( Salvia officinalis )

With its velvety gray leaves and soft mounding habit, sage softens garden edges and fills in planter corners. Sage involves little water once established and will make all season long in full sunshine( partial shade in intense heat ). Harvested leaves can be dried and stored for longer utilize. Be recognizing also that not all Salvia is edible, so check before you eat. Sage can be grown from seed, though seedlings tend to produce better results.

Thyme

( Thymus vulgaris )

One of the most commonly called-for herbs, thyme is also one of the easiest to grow. Plant it in a receptacle or allow it to spread as a ground cover. Provide sun, good drainage and not too much water, and this low-maintenance edible essential will stick around for many dinners to arrive. Like sage , not all thyme species are edible, so check before you plant. Thyme can be grown from seed or seedlings.

Lavender

( Lavandula spp)

Lavender tops many gardeners listings for ornamental value alone; resilience, drought tolerance and the fact that its a bee magnet only further illustrate why this sun-loving Mediterranean native is a great herb garden addition. Oh, and its a killer cocktail ingredient. Choose from a variety of widely available species, and plant it in containers or directly in the ground.

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Dill

( Anethum graveolens )

Dill is one of the few herbs on this list that does best when grown from seed. Sow the seeds through summertime in full sunshine. Its tolerant of bumpy clay but needs good drainage and enough room to establish its taproot. Dill is an annual, but it can self-seed and will most likely return the following year. If youd like to avoid unwanted volunteers, cut back the flower heads and collect the seeds to plant where you want them.

Oregano/ Marjoram

( Origanum spp)

Oregano is another one of those herbs that really dont put up a fuss. Plant oregano or its milder relative, sweet marjoram, anywhere that receives good sunlight and has good drainage. Harvest the leaves just when its flower buds are forming. These plants grow well from seedlings.

Mint

( Mentha spp)

Grown in a pot by the kitchen, fresh mint refreshes everything from dressings, salads and sides to drinkings and desserts with a sprig or two. It grows best in full sunshine to partial tint and opts regular water. It has a tendency to spread where its unwanted, so many indicate growing mint in containers. Grow it from seedlings.

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Rosemary

( Rosmarinus officinalis )

It can be easy to forget that this tough-as-nails perennial is also edible. Seen cascading over bumpy hillsides or potted on sun-drenched patios, rosemary is a garden mainstay in warmer climates. In regions that insure freezing temperatures, or for cooks who may want their herbs closer than outside the back door, rosemary grows well in receptacles and can easily be brought inside. One whiff of its earthy fragrance and you can virtually feel the hot of the Tuscan countryside. Seeds are available, but rosemary does best when grown from small plants.

Lemongrass

( Cymbopogon citratus )

Dive into the exotic edibles with lemongrass, employing it to season soups, teas and more. This strappy plant will thrive in full sun to partial tint with regular water. Though it may die down to the ground in wintertime, it will revive in springtime. Lemongrass does best in mild climates, or it is feasible to planted in a receptacle and brought inside. Plant cuttings or divisions for best results.

Parsley

( Petroselinum crispum )

New ranges are adding pizzazz to the world of parsley. Though its treated as a summer crop in colder climates, gardeners in warmer regions can grow parsley year-round. Be sure to opt a site with sheltered afternoons, since too much summertime hot can scorch it. Plant parsley from seeds or seedlings.

Tarragon

( Artemisia dracunculus Sativa)

A French cuisine staple, tarragon takes an herb garden beyond the basic. French tarragon ( Artemisia dracunculus Sativa) is prized for its culinary value, savor and reeking similar to anise or licorice. French tarragon is a little fussier to grow, favor afternoon shade and regular water, but is the best in terms of flavor. Gardeners in more extreme climates may turn to Russian tarragon or Mexican tarragon, which are easier to grow but less flavorful. French tarragon must be grown from cuttings or seedlings.

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