Springtime is one of my absolute favorite times of year. Although I typically enjoy cooler weather (I’m not into sweating when I’m not working out or running around with my kids, but I digress…), Spring brings new life and beauty to the dormancy around us. Tara and I both love to cook, but we also enjoy bringing a little self-sustainability to the table (literally and figuratively) through gardening. It truly is therapeutic, albeit frustrating at times, but the rewards are priceless.
One of the first items in my garden that begin coming to life are the herbs, perennial herbs, that is (and a few cool weather annuals, too). Some of these herbs are a bit on the woody side and can typically survive average winters in our area (Zone 6). Some them simply die back and emerge again as temperatures climb. Over the 10+ years we’ve lived in our current house, I’ve gone through some trials with my herb garden. I’ve had herbs grow, I’ve had herbs die, I’ve had herbs I didn’t know what to do with, and those I can’t get enough of. Eventually, I transitioned my herb garden into a more simple, less fussy perennial herb garden. The annuals I now plant separately in raised beds, using them not only for our consumption, but also to deter pests from other plants. These herbs are now something to look forward to as each Spring emerges that doesn’t require loads of my precious time in it’s care.
The herbs I grow in this (not large) space are rosemary, thyme, oregano, winter savory, chives, mint, lemon balm and sage. There’s also some chamomile that grows as a sort of a carpet in some areas. any of these herbs are in the mint family and thus tend to spread rapidly. They are best planted in spaces where their growth is limited or even in pots, unless you want an entire bed full of oregano, mint, or lemon balm–the worst offenders. Been there, done that.
Rosemary, thyme, oregano, savory, and sage are my go-tos for stocks, soups, and sauces. Chives are great in salads and stir-fry. Mint, lemon balm, and chamomile are great for tea and other drinks. Let’s dive into a few of these just a bit deeper. We’ll stick to the more savory herbs for now. Stay tuned for Part 2 to learn a bit about the sweeter varieties!
Rosemary
This is one of my favorite herbs (I have lots of favorites, though). It doesn’t always survive very cold winters, but it can handle milder ones. This woody, evergreen shrub can also be transferred to a container and brought inside during the colder months, then replanted as fewer frosts become the norm. Aside from having what I consider to be a quintessential fall and winter scent and is great in everything from roasted chicken to butternut squash soup, rosemary also boasts quite a few health benefits. In ancient times, rosemary was believed to strengthen the memory.1 Turns out the ancients were onto something! Rosemary has been shown to enhance brain function and potentially provide protection from Alzheimer’s. It is also widely used as a digestive aid, stress reducer, skin and hair care enhancer, and is a great antimicrobial agent.2
Thyme
This is another woody(ish) herb, but much more low-growing and a bit more cold-tolerant than rosemary (at least in my experience). It is a favorite of mine for adding to sauteed mixed vegetables with butter. Add a little salt and pepper and that’s it. So easy and incredibly flavorful! It’s a versatile herb and adds the perfect savory note to almost any dish. Like rosemary, it also has many health benefits. In ancient times, it was thought to protect from poisoning and was often consumed prior to eating a meal. 3 One of the main components of thyme is thymol which is highly antimicrobial.4 I’ve seen thymol listed on many natural disinfectants available at most grocery stores. Thyme is also know to help fight sore throats, lower blood pressure and cholesterol, boost mood, and support the immune system.4
Oregano
This fast-growing and spreading (oh my goodness, the spreading!!!) herb is essential to Italian cooking. When you smell the herbs in you favorite pizza sauce, there’s a good chance the main herb component is oregano. This herb does die back to the ground during the winter, but emerges quickly as Spring approaches. Oregano is very similar in its health benefits to thyme, although it’s vitamin and mineral content is a bit different. It is highly antimicrobial and a great remedy for heartburn and bloating.4 I use this herb in homemade pizza and pasta sauce, as well as bone broth during the warmer months. I also add oregano essential oil to homemade cleaning products for a disinfecting boost.
Winter Savory
This is not a popular herb–but it should be! I found this at a local garden center many years ago and had never heard of it, but decided to give it a try. I am so glad I did! It has been one of the easiest herbs to grow. It doesn’t spread like crazy (I’m looking at you oregano, mint, and lemon balm) and mostly dies back during the winter, but starts sending out new shoots as soon as the first warm days of late winter arrive. It really requires no maintenance at all. I add this to simmering bone broth, soups, and while cooking dried beans (i.e. pintos and Great Northern beans). When I first purchased this herb, I had read that it was great to add to dried beans as it supposedly reduces the amount of gas caused from eating said beans (you know the song!). I’m not sure if it works, but I’ve been adding it to pots of beans ever since! It has a flavor similar to that of thyme, but maybe a hair more pungent and peppery.
Sage
This guy has been with me since the beginning of my herb gardening journey. He was the first herb I ever planted and he’s still going strong. I’m not really sure why I’m personifying a sage bush, but it seemed appropriate. Maybe I should give him a name…? Maybe another day. Anyway, sage is a very woody, very hardy herb. Like I said, I’ve had this one plant for a loooooong time. Sage can also get quite large if not kept trimmed. It has larger leaves compared to the others on this list and they are kinda soft and fuzzy. I often find my boys plucking a leaf and rubbing it between their fingers and then up to their noses, never ceasing to be shocked at the delightful fragrance. This is a favorite addition to bone broth and chicken noodle soup. I also use sage tea as a digestive aid for heartburn and upset tummies. I also found some other benefits of this hardy perennial while perusing the interwebs: reducing cognitive symptoms associated with Alzheimer’s and dementia, lowering blood glucose levels, and helps reduce many symptoms associated with menopause.5
Chives
Last, but certainly least. Chives are a close relative to onions. They are a bit grassy in nature, but a hollow like scallions (green onions). In my experience, they mostly die back during the winter, but I even in the dead of winter, I can often go out and cut a few for garnish or to add a slight onion kick to a salad. They also produce beautiful (and edible!) flowers in the Spring that have a delicate onion scent. The flowers are just starting to bud right now, as you can see in the picture. I’ll post an update when they fully bloom. Chive blossoms are great to infuse in vinegar and then add to your favorite homemade salad dressing. Use chives pretty much anywhere you would use scallions, such as salads and stir-fries. In herbal folklore, bunches of chives were hung in the home to drive away diseases and evil.6
Phew, that was kind of a long one! But, hopefully this was informative and gave you just enough of a taste of these fragrant and useful herbs that you’ll want to learn more and maybe even plant your own! Check back soon for a walk through the sweet side of my perennial herb garden.
References:
- https://www.britannica.com/plant/rosemary
- https://www.organicfacts.net/health-benefits/herbs-and-spices/rosemary.html#comments-container
- https://www.history.com/news/a-brief-history-of-thyme
- https://draxe.com/nutrition/thyme/
- https://draxe.com/nutrition/sage-benefits/
- https://www.almanac.com/content/herbal-folklore-and-old-fashioned-tips