Dill is a perennial herb often used in pickles and Eastern European cuisine. It is also a host for the black swallowtail butterfly larvae. (Betty Cahill / Special to The Denver Post)
Herbs are a group of plants that are just as useful today as they were centuries ago, and that's a blessing. Beautiful to look at, easy to care for, and delicious in taste and aroma, herbs make great centerpieces in your garden or landscape. Midsummer is the perfect time to eat fresh, home-grown fruits and vegetables, and to flavor what's on your plate now with herbs or preserve them for later.
A simple definition of an herb is a plant that is cultivated for its fresh or dried leaves for use in cooking, medicine, and cosmetics. It can also be used to make crafts, dyes, and household products. Herbs include a wide range of plants, including woody perennials (lavender, rosemary), non-woody perennials (chives, lemon balm), annuals (dill, basil), and biennials (parsley, angelica). There are many more plants in each category. Herbs grow well together in the garden landscape, but there are subtle differences when it comes to spring pruning, harvest timing, uses, and storage methods (drying, freezing, etc.).
From front to back, the garden is filled with fragrant sage, gray santolina and lemongrass. (Betty Cahill / Special to The Denver Post)
Spices, on the other hand, are mainly the bark, roots, leaves, and seeds of tropical plants. One common plant known as an herb also produces spices: coriander leaves, which are used in numerous dishes, and its seeds, which produce the spice coriander.
Many gardeners plant herbs in their gardens to enjoy their foliage and flowers, and to attract pollinators and other beneficial insects. But you might be missing out on using herbs in traditional ways. Start using herbs not just for aesthetics, but to improve your food, mood, and appearance.
The Rocky Mountain Chapter of the American Herb Society has maintained an herb garden at the Hudson Gardens and Events Center for 20 years. (Mark Angelos/Courtesy of Betty Cahill)
Mark Angelos is no stranger to herbs, having grown them for decades in his Denver home. He grew perennials from a young age, but had a plant crisis in mid-life and lost interest until he discovered herbs and their many benefits. Mark began reading books about herbs and then joined the Rocky Mountain Chapter of the American Herb Society to learn more about herbs and meet other herb enthusiasts.
Mark became obsessed with herbs and continues to do so to this day.
“Every herb has magic. If you add oregano, basil and thyme to tomatoes, you create a magical dish,” he says. He also describes herbs as magical medicine. “They're not hallucinogenic, they have a positive effect on our bodies.”
The first herb he grew was basil, but now he grows dozens of different kinds of herbs, and at one point his entire front and back yard was filled with them.
For 20 years, Mark and members of the local herb society have maintained the herb garden at Hudson Gardens and Events Center. Over 100 species of herbs are clearly labeled and organized into categories: culinary, medicinal, local and Mediterranean. Located in Littleton on South Santa Fe Drive, this beautiful, free garden is open daily from sunrise to sunset. Come and visit.
Mark's herbal tips include drying tulsi basil (Ocimum tenuiflorum) and nettle (Urtica dioica) leaves to create a calming, rejuvenating tea. “Lemongrass also makes a really tasty tea when combined with chamomile leaves.”
Common herbs that Mark uses in Mediterranean, Italian and Greek cuisine include dill, mint, basil and cayenne pepper. Mark mixes coriander seeds with cinnamon to make fresh ice creams and cookies that create unexpected and delicious treats. He calls coriander seeds his secret ingredient. Like many, he uses tarragon leaves in chicken, fish and sauce dishes. But one of his favorite ways to use the leaves is in floral arrangements, especially combined with asters and daisies. Tarragon adds an attractive color contrast and a great filler texture.
Mark's Favorite Herb
Spanish sage, also known as lavender sage (Salvia lavandulifolia), is a perennial herb. A great alternative to traditional garden sage, Spanish sage does not have a strong camphor taste, making it a good choice for any recipe that calls for tea or culinary sage. It is suitable for zone 5 and has a compact growing habit. It produces beautiful blue flowers that are very fragrant and grow up to 2 feet by 2 feet. Once established, it is very drought tolerant and will fit into any garden style. Buy rooted plants in the spring.
Spanish sage is very drought tolerant once established and will complement any style of garden. (Mark Angelos/Courtesy of Betty Cahill)
Dill (Anethum graveolens) is an annual plant. Potato salads are great with dill. Fresh dill can be sprinkled on fish, vegetables, eggs, cucumbers, cottage cheese, or used as a dip. The leaves can also be toasted on bread for extra flavor. For a pop of yellow in midsummer, sow seeds anywhere in the garden. Dill can grow up to 4 feet and reseed easily. It attracts bees and beneficial parasitic wasps, and is a host for swallowtail butterfly larvae (they don't do much harm if you let them feed on the plant). Hot weather makes dill flower. Collect the pickling seeds as soon as the flowers open, and freeze the leaves in an airtight container to preserve the flavor. Dill can also be grown indoors for the winter.
Cilantro (Coriandrum sativum), also known as cilantro for its leaf shape, is an annual herb. It resembles flat-leaf parsley and its flavor is said to take some getting used to. The plant produces lacy clusters of small white, pink, or purple flowers two to three months after sowing. The seeds are released after flowering and have a sweet, peppery flavor with an orange tint. The seeds, leaves, and roots are all edible. Pick fresh leaves when the plant is about six inches or taller. Cilantro can be stored in the refrigerator for up to 10 days if wrapped in a damp towel and placed in a plastic bag. It does not dry out easily. Use the leaves in salsas, tomato sauces, guacamole, beans, chicken, salads, and vegetables.
French tarragon (Artemesia dracunculus) is a perennial herb. The plant is large, shrubby, with dark, shiny, gray-green leaves with smooth edges. It may resemble rosemary, but has a more open growth habit and is much more cold-hardy than rosemary in zone 5 growing regions. It produces loose clusters of small yellow flowers in midsummer. Like dill, it can be grown indoors. Its flavor is said to resemble anise. Tarragon is essential in making béarnaise and hollandaise sauces, and is also commonly used in salad dressings and vinaigrettes. Use it to flavor fish, meat, veal, omelettes, quiches, mushroom and spinach dishes. Try adding it to grilled or steamed vegetables. Tarragon is best picked just before using. To dry, cut whole branches and hang in a dark, airy place, or strip the leaves from the branches and place on a cookie sheet to dry. Freezing preserves flavor better than drying: place the leaves in ice, oil, or butter and freeze.
For more tips on how to use and store your herbs, check out the links below. Happy herb gardening!
Betty Cahill speaks and writes about gardening in the Rocky Mountain region.
Lavender, shown at left, and chives are popular plants for home herb gardens. (Betty Cahill / Special to The Denver Post)
learn more
Dietary Supplements: Herbs and Botanicals https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/dietary-supplements-herbals-and-botanicals-9-370/
Herbs: Preserving and Using https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/herbs-preserving-and-using-9-335/
“Homegrown Herbs” by Colorado author Tammy Hartung
How to make your favorite vinegar: https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/flavored-vinegars-and-oils-9-340/
Hudson Gardens and Events Center: hudsongardens.org
Herb Society of America Rocky Mountain Chapter: herbsociety.org/about/hsa-units-and-districts/hsa-units/hsa-rocky-mountain.html
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