People have used herbs in cooking for thousands of years.
They add unique flavors to food, as well as a touch of color to meals.
Herbs grown in Florida include basil, chives, dill, mint, parsley and sage.
Buying pre-packaged containers of herbs can be used in a recipe in a pinch, but why not grow your own? You can save money and enjoy a nice long season of fresh flavor.
Herbs make beautiful additions to cooked dishes, and you can plant a variety of herbs, such as cilantro and mint, at this time of year.
Some herbs are perennials, which means they last more than one year or season when planted.
Planting perennial herbs can extend their harvest. Chives, mint, oregano, tarragon and rosemary are examples of perennial herbs. We mix them into our existing landscape here at the UF/IFAS Extension Hillsborough County teaching and demonstration gardens.
To purchase herbs for planting, visit local garden centers and farmers’ markets. They often carry herb plants in small pots that you may take home and plant in containers or directly in the garden.
Or, why not try growing them from seed?
When selecting herbs for containers, group them by their water needs. Rosemary, a popular herb, prefers well-drained soil and will need less water than an herb such as parsley.
Most herbs prefer similar soil and sunlight as vegetables, and they may be inter-planted with vegetables and landscape plants in containers or in the soil. For example, some gardeners plant rosemary near walkways, paths and fences.
Be sure to harvest your herbs.
Herbs benefit from being picked, clipped and pinched.
Harvesting your herbs will help the plants stay compact, produce new growth and may extend the amount of time the plants grow before going to seed.
When using fresh herbs, wash your hands with hot soapy water. Then, wash your fresh herbs by rinsing them under cold running water. Do not use soap or detergents. Fresh herbs may be dried with paper towels or a salad spinner (Minton and Maddox, 2015). Place cut, fresh herbs in the refrigerator by standing them up in a glass jar, vase or container filled with some water. Herbs may be frozen or chopped and stored in ice cube trays.
Dried herbs have a stronger flavor than fresh herbs. A tablespoon of finely cut, fresh herb is equal to about 1 teaspoon of dried herb or one-quarter teaspoon to one-half teaspoon of ground, dried herb (Stephens, 2010). When using herbs in recipes, add them to dishes and experiment with flavors. As a general rule, start with a quarter-teaspoon and add more according to your preferences.
For maximum flavor, I add most herbs at the end of cooking. However, stronger, less delicate herbs such as oregano and rosemary may be added earlier in the cooking process
Many herbs make great garnishes.
Here’s a quick, go-to garnish: Chop fresh parsley with a little green onion and minced radishes. Mix together and store in a small container in the refrigerator. It’s a good garnish for soups, salads and tacos.
Fresh herbs may be used in marinades, drinks, dressings, and on seafood, eggs, cheeses, vegetables and rice dishes.
And, don’t forget to eat the flowers! Edible flowers include basil, rosemary and thyme.
According to Minton and Maddox, “Today, herbs often are used in cooking to enhance the flavor of foods without the addition of extra fat, sugar or sodium.” Herbs are good landscape choices for gardens and containers. They are generally easy to grow, even for beginning gardeners. They offer a healthy, colorful way to perk up food.
Contact your local Extension office if you need assistance with selecting and growing herbs in your garden.
For more information about herbs, read “Cooking with Fresh Herbs,” by E. Minton and M. Maddox, 2015, IFAS Publication Number FCS8932.
“Fresh Herbs: Safe Handling Practices for Consumers,” by A. Simmone, 2015, IFAS Publication Number FCS68748 is another good source.
Both of those publications provided information for this column.
For additional information, email , or call (813) 744-5519, ext. 54145.
Nicole Pinson is the Urban Horticulture Agent in Hillsborough County.
Published April 4, 2018
