PiBending perennial herbs in the garden means you will never have to spend another $ 2.99 at the grocery store for just a handful of leaves. And to avoid an unintentionally mild diet – or, worse, a wrongly odorless meal for guests – it is important to know which herbs will add the most flexibility to your kitchen.
“Perennial herbs are great to add to your garden if you like to cook and want to have a reliable supply that grows again every year,” says Rebecca Sears, head of gardening guru at Ferry-Morse. While some perennial herbs will only come back in warmer climates, do not worry. Today, there are many innovative gardening solutions, so you can imitate the necessary climate from the comfort of a sheltered bench or an indoor window sill.
Of course, not all perennial herbs are the same. Depending on the variety, Sears says light exposure and watering requirements vary. “Herbs like thyme, oregano, mint and rosemary need the sun, while lavender and sage will do well in partial shade,” he says, noting, for example, that seed packets show specific directions for each kind of perennial herb. “How often you water your herbs also depends on the variety – chives and mint should be watered once or twice a week, but thyme and rosemary do not need as much hydration once established (once every 10 to 15 days is enough). ”
In addition to care instructions, Sears says adding perennial herbs to your garden will transform the dishes you cook. “What I like about house herbs is the aroma — dried or ground herbs. [like those that are store-bought] “They lose their fist over time,” he says. “Cooking with fresh herbs offers wonderful aromatic and pure, pure taste. [Quite simply,] “Fresh herbs make every meal stand out.”
Apart from the aroma of herbs, their taste and nutritional value are unparalleled. “As I always tell my clients, herbs are one of the most powerful sources of antioxidants,” says dietitian Jennifer Maeng of New York, MS, RDN. “Herbs add so much flavor to food, so if you’re trying to cut down on salt, try flavoring your food with fresh herbs. Fortunately, herbs are very easy to grow especially on your sunny windowsill. All you need to do is water them regularly. “
Do you have inspiration to start cooking with fresh herbs? Keep reading to learn more about perennial herbs, including which you can add to your garden for endless flavor in all your cooking endeavors.
The best perennial herbs to plant
Whether you put it on top of your potatoes or chopped in your salad, parsley has a delicious punch. But that is not all! “Parsley is rich in vitamin C and K and is full of antioxidants,” says Maeng. “It is great not only for Italian food, but also for adding to salads, sauces and garnishes.”
Delicious in tacos, salsa and over bowls of cereal, coriander is a very popular herb combined with Mexican food. “Coriander provides an excellent source of vitamin K and C, as well as vitamin A,” says Maeng. “Coriander also has many different types of antioxidants, one of which is polyphenols, which are responsible for reducing inflammation and preventing cell damage.”
You can sprinkle them on potatoes, omelets, salads and sauces – no matter how you use them, chives help to refresh the taste of many popular dishes. Sears says one of her favorite ways to use chives is when you cook fish and make a homemade pasta sauce.
Excellent in food and drink, mint can be used in various ways in the kitchen. “Mint is a source of vitamin A, as well as folic acid and iron,” says Maeng. “Menthol in mint tea, in particular, can be helpful when you experience menstrual cramps during your period because of its direct effect on a receptor called Dynamic Transient Receptor-Melatastin-8 (TRPM8).”
Wise. For an earthy, salty effect, Sears recommends adding sage to your kitchen garden. “My favorite quick and easy evening dinner is mushroom ravioli tossed in sage butter coffee sauce,” he shares. “This classic northern Italian sauce takes five minutes to prepare and the fresh sausage fried in butter smells and tastes amazing. Do not forget to rub a little Parmigiano Reggiano cheese on top! “
In addition to flavor, Maeng says sage is rich in antioxidants and minerals such as magnesium, copper and zinc. “In Eastern medicine, sage tea is used to treat coughs, as they are believed to be expectorant,” he adds. “Personally, I use sage to make this fragrant and delicious fried sage salsa verde.”
Although most people do not think of thyme when they think of mint (and its flavor profile), Maeng points out that thyme is a perennial herb that belongs to the mint family. “The thymol found in thyme is known for its antiviral, antibacterial and antifungal properties,” he adds, noting that thyme oil is often used to prevent gingivitis for this reason. “I like to use thyme in many dishes I make at home, from dressings to sauces, but it goes well with seafood.”
Sears adds to this, noting that thyme is an excellent perennial herb for marinades. “I cut it a little, mix it with olive oil and salt and pepper and then pour pumpkin butter into cubes,” he says. “Spread the zucchini in a pan and bake at 400 degrees for about 35 minutes until golden brown and soft. Divine.”
Rosemary is another perennial herb that is especially delicious in marinades. “Rosemary oil is high in antioxidants, but more interestingly, some small studies have shown that rosemary oil, when inhaled, can improve alertness without side effects or complications,” says Maeng, noting that rosemary oil can help. employees to stay alert. “Rosemary goes very well with meat dishes, sauces and dressings. If you have excess rosemary sprigs, you can either freeze them or use them as a room deodorant! “
Basil is especially popular in pasta dishes, especially because of the way it is combined with pomodoro sauce, as well as with pesto. “Basil is rich in many vitamins and minerals, but it is especially rich in antioxidants such as lutein and zeaxanthin,” says Maeng. “Lutein belongs to the group of carotenoids that are essential for eye health.”
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