Growing and Using Herbs
There’s something special about stepping outside (or to your kitchen windowsill) and snipping fresh herbs for your next meal. Growing herbs is one of the easiest and most rewarding ways to bring freshness, fragrance, and flavor into your life. And what better way to show off your holiday dish than adding some home grown love to every bite? Beyond their culinary uses, herbs attract pollinators, add beauty to your garden, and fill the air with pleasant scents. Below are some of the herbs we’re carrying this holiday season, along with some tips and tricks for how to grow and use them in your holiday meals!
Tarragon loves full sun and well-drained soil, thriving best in warmer conditions (so keep it on your windowsill, not outdoors, this winter!) When spring comes around, plant it in the ground and trim regularly to encourage new growth. Tarragon is slightly sweet with an anise-like flavor, making it perfect for chicken, fish, and egg dishes, or for infusing vinegars and sauces.
Sage prefers full sun and dry, well-drained soil. Once established, it’s drought-tolerant, low-maintenance and comes back year after year. The earthy, savory leaves are delicious in stuffing, roasted meats, and butter sauces. To make a browned butter sage sauce, simply melt lots of butter in a sauce pan with sage until the sauce is slightly browned and aromatic. Drizzle over potatoes or pasta!
Rosemary is a hardy evergreen herb that thrives in full sun and sandy soil. It will often allow you to harvest even after multiple frosts. If in the ground, allow the plant to thoroughly dry out between waterings and prune regularly to keep it bushy and minimize it going to flower. Rosemary’s piney aroma enhances roasted vegetables, meats, and bread—and sprigs can be used for flavorful skewers or infused oils. Try letting a jar of olive oil and rosemary sit on a sunny windowsill for a few days, then drizzle it over fresh bread or roasted potatoes- YUM!
Lavender loves full sun and lean, well-draining soil. Avoid overwatering, as it prefers dry conditions. Beyond its lovely scent, lavender can be used in teas, baked goods, and homemade sachets or oils for relaxation and natural fragrance. To make a lavender simple syrup (great for adding to homemade lemonade during the winter citrus season), simply add equal parts water and sugar with a few handfuls of lavender sprigs to a saucepan. Bring to a simmer on low and stir regularly until sugar melts and liquid thickens.
Oregano grows easily in full sun with moderate watering and benefits from regular harvesting to encourage dense growth. Its robust, slightly spicy flavor is essential in Mediterranean cooking—ideal for pizzas, pasta sauces, roasted vegetables, and marinades. For the holidays, oregano will go best in stuffings, turkeys, or olive oil lemon oregano vinaigrette.
Parsley grows best in full to partial sun with rich, moist, well-drained soil. Keep it evenly watered and harvest the outer stems first to encourage new growth. Its fresh, slightly peppery flavor brightens soups, salads, sauces, and pasta dishes, and it also makes a vibrant garnish or base for chimichurri and tabbouleh. Parsley is a cool season herb, thriving in mild temps between 50-70. It can handle light frosts and often bounces back after cold nights.
Thyme is a hardy, low-growing herb that thrives in full sun and well-drained soil. It prefers slightly dry conditions, so be careful not to overwater and let the soil dry between waterings. Thyme is also perennial in many climates, meaning it will come back year after year with minimal care. In the kitchen, thyme is wonderfully versatile. Its earthy, slightly lemony flavor is a staple in soups, stews, and sauces, especially in Mediterranean and French cooking. You can use it fresh or dried—just remember that dried thyme has a more concentrated flavor, so use less when substituting. Currently in store, we’re carrying 3 varieties of thyme: Red Creeping Thyme, ‘Pink Chintz’ Thyme, and Woolly Thyme.
Other tips for keeping herbs:
If your plants are outdoors, harvest sprigs before heavy frost and place stems in a cup of water on your countertop to keep them lasting and to use pinches as needed. For parsley and cilantro, do the same but put in the fridge.
If your herbs accidentally go to flower, just snip them off and consider adding the flowers to a salad or cocktail- they’re edible too!
To dry your herbs, pick them after morning dew has dried and rinse to remove dirt and insects. Pat dry and hang upside down in a warm, dry, well-ventilated area out of direct sunlight. They will usually be ready in 1-2 weeks! Store in an airtight container for up to a year after stripping the leaves from the stem.