1. CHIVES:
Before planting, keep in mind that chives will spread quickly if left to seed. Harvest 60 days after seeding. Chop leaves all the way back, leaving the plant 1-2 inches above the soil. Freeze chives in an airtight bag or use fresh.
USES:
- Sprinkle fresh chives on a baked potato.
- Add to omelettes or other egg dishes.
- Use as a fragrant garnish for fish.
2. SAGE:
Sage is most successful when sown from a young plant in full sun with well-draining soil. Keep the soil moist but don’t allow water to sit. Harvest lightly in the first growing season by clipping off a few inches of the plant right above the spot where the leaves meet. Layout leaves on a flat surface to dry and crumble them as needed for seasoning.
USES:
- Sage brings great flavor to any meat dish, especially poultry.
- The leaves and branches are often used in festive activities such as wreath and potpourri-making where they provide wonderful fragrance, texture, and color.
- Use sage leaves to smudge your home to purify and cleanse the air while also killing bacteria.
3. LEMON BALM:
Be very cautious about where you plant lemon balm, as it can quickly become invasive once established. It may be a good idea to plant it in a raised container by itself to prevent unwanted spread. Since it is such a fast grower, you don’t have to worry about over-harvesting lemon balm.
USES:
- Freeze fresh lemon balm in ice cubes to use in refreshing summer beverages.
- Try lemon balm tea. Place a handful of leaves and a cup of water on the stove and bring to a boil. Lower the heat and let simmer for 5 minutes then strain out the leaves. Add honey, if desired.
- Use it to make tinctures and balms for various ailments. Lemon balm is known to have antiviral and anti-stress properties.
4. CHAMOMILE:
Chamomile is not only a useful addition to your perennial herb garden but a colorful one as well. Its cheery white and yellow flowers make it a wonderful choice to break up traditional green herbs. Unlike other herbs, you will mainly focus on harvesting the chamomile flower instead of the leaves.
USES:
- Add a handful of crushed flowers to a cup of water on the stove and bring to a boil. Let simmer for 5 minutes and strain out chamomile. Add honey and drink before bed for a relaxing herbal remedy that can help banish insomnia.
5. THYME:
As with most herbs, less is more when it comes to caring for thyme. It thrives in hot conditions with full sun and all it needs is thorough watering when the soil is dry to flourish. Thyme sprigs can be harvested and used fresh just before the plant flowers or anytime throughout the growing season. It can also be dried or frozen in an airtight container for later use.
USES:
- Thyme pairs extremely well with mushrooms, eggplant, tomatoes, fish, chicken, and roast potatoes in various savory dishes.
- This thyme infused spray is great for the scalp and fixing a dry scalp while promoting healthy hair growth.
6. MINT:
There are many varieties of mint so it is important to do your research and choose the one that sounds most appealing for your garden and your taste buds. Pick leaves as you need them or cut down to one inch above the soil right before flowering.
USES:
- Mint is incredibly versatile and can be added to just about any sweet or savory dish for a unique flavor boost.
- Mix in fresh mint leaves with berries and Greek yogurt.
- Use in tea or freeze in ice cubes for a refreshing drink.
- Add to salads with a light vinaigrette dressing.
