Oklahoma herbs
By Dolly Dearner
What is the difference between an herb and a spice, or are they just two different names for the same thing?
We often use the term “spices” generically to refer to a host of plants that are used primarily for flavoring, seasoning, or preserving other foods, or for medicinal purposes to treat a variety of ailments. Even so, each term has its own specific definition. According to Britannica (www.britannica.com), spices are made from the aromatic seeds, bark, flowers, and roots of plants that have been dried and crushed, while herbs are the leaves of a plant. Accordingly, the term “spices” includes nutmeg, cinnamon, saffron, ginger, black pepper, turmeric and a number of others. Basil, oregano, lavender, cilantro, thyme, tarragon, sage, and many others are called herbs. These may seem like cut-and-dried definitions, but sometimes the two are closer than we think.
Herbs are more common in home gardens, and the list below provides information about some of the most popular garden herbs. All of these can be grown in Oklahoma.
Basil: Sweet basil and Genovese are what we think of as “standard” basil; they are widely used in a variety of cuisines. Thai basil has a more intense flavor, with a hint of anise or licorice. The distinctive flavors of lemon basil, lime basil, and cinnamon basil are described by their popular names. Basil plants can be large, but they do not spread. They might look droopy during the hottest part of the day, and will need a little more water than some other herbs. They will stay fresh and flavorful into early fall if flower buds are trimmed or pinched. Save out one plant to produce flowers for pollinators or floral arrangements. If the flowers are left alone, they will produce seeds that can be harvested and kept for next year’s garden. Types of Basil: 20 Basil Varieties and Their Use
Oregano: This herb has a somewhat more assertive and less sweet flavor than basil: the two are often used together in recipes. Oregano is vigorous and tough, and will often last throughout the winter (which basil does not). It has a reputation for spreading, but is easier to control than some other wandering herbs simply by pulling up unwanted parts of the plant. Varieties of oregano include common oregano, Greek, Italian, and Mexican oregano, and golden oregano. Oregano can be propagated easily by pulling off a piece and planting it in soil. Jekkapedia: List of herb plants in the Oregano (Origanum) genus – Jekka's
Thyme: A savory flavor sometimes described as earthy or woody. Some varieties of thyme lie on the ground and are used as ground cover or in rock gardens. Others look more like miniature bushes. Thyme plants can usually survive Oklahoma winters. Varieties other than common thyme (French thyme) include variegated thyme and Silver Queen. Lemon thyme and tangerine thyme have the citrus notes suggested by their names. Thyme is a favorites component of bouquet garni, in which it is tied in a small bundle with other herbs; the bundle is then discarded at the end of cooking (if you do this you might add it to the compost pile instead of throwing it away). How to Grow Thyme: The Complete Guide - YouTube
Sage: Sage is the classic Thanksgiving herb. Common sage, purple sage, golden sage, and pineapple sage all have culinary uses. Sage plants may last a long time but will be more productive if they are replaced every few years. The soft blue flowers will add color to the garden and attract pollinators. These flowers are also edible. Sage is one of many plants that can be used to make herbal tea.
Rosemary: Rosemary occurs as an upright shrub or as a prostrate ground cover; both types are used as culinary herbs. The leaves resemble pine needles but are softer, and the shrub resembles a small pine tree. It has a pungent, balsamic-like fragrance and flavor and is useful in soups, sauces, meats, and vegetable dishes. Rosemary is reputed to repel some garden pests, and to repel mosquitoes if you rub fresh leaves on your skin. Although it is possible to grow rosemary from seed, you will have more success propagating it from cuttings or simply buying a plant. In Oklahoma, rosemary will sometimes live through the winter and sometimes it does not. In hotter climates it is a perennial herb.
Tarragon: A medium-sized herb with narrow grass-like leaves and a distinctive flavor with an edge of anise or licorice. Choose French rather than Russian tarragon for superior flavor. It can be used in a variety of dishes, but is particularly good with mushrooms, potatoes, and seafood. French tarragon is propagated from cuttings and cannot be grown from seeds. Like all herbs, tarragon needs sun, but may suffer with full sun and too much heat. It will thrive if you plant it among other taller herbs such as basil or near other plants that can provide partial shade.
Chives and garlic chives: Regular chives have long tubular leaves that are pointed at the end. They are used for their mild onion-like flavor. Garlic chives have long slender flat leaves, and their flavor is akin to garlic. Both plants produce attractive flowers – light purple on chives and white on garlic chives. Both can end up being too much of a good thing. Eventually you will find them in places where you did not plant them; they spread by seeds (produced by their lovely flowers) and small bulbs or root clusters that creep along under the ground. You can mow them with a lawn mower, which is a temporary solution, and your yard will smell like onions for a while. Or you can dig up clumps and foist them off on your gardening friends. But you could head them off at the pass by planting them in containers or raised beds. The Difference Between Chives And Green Onions
Lemon balm: A medium-tall vigorous plant with a distinctive lemony fragrance and flavor. Lemon balm is excellent in green salads, especially in combination with oregano, but can also add a pop of citrusy flavor to other dishes. This plant will also spread pretty far and pretty fast. It is easier to control than chives, and can easily be pulled up by the roots if you have more than you want.
Mint: Mint varieties include spearmint, peppermint, mojito mint, chocolate mint, apple mint, and others. It is one of the champion spreaders of all time, and is a good candidate for container planting. It is a hardy, vigorous plant and likes a lot of water. Mint is usually associated with confectionery, but it also has a place in a number of savory foods. Add it to hot or iced tea, or make mint juleps from scratch. There is a potent mint julep recipe in the old Joy of Cooking. The author does not specify what kind of mint to use, but after a couple of sips you won’t care.
Any discussion of mint should include catmint and catnip. They are two distinct plants, but both are members of the mint family. Catnip is known to have euphoric effects on many cats (not all, apparently). There is conflicting information on whether catmint has the same effect. If you have cats, do your own research.
Cilantro: Ah, cilantro – the herb some people love to hate (alleging that it tastes like soap). But if you want to grow it, keep in mind that cilantro is less heat-tolerant than most of the other herbs, and should be planted in the earlier and cooler part of the growing season. Once the temperatures rise, it will bolt and go to seed. But wait – don’t pull it up or chop it down. A cilantro plant is BOGO; you get two for the price of one. The green leaves of the cilantro plant are an herb. If you let the seeds ripen and dry and then grind them to a powder (or leave them whole), you have a spice. If you bought this same spice at the grocery store in a small jar, it would be labeled “coriander.” Coriander spice has a warm, mildly citrus-like flavor. It is used in baked goods such as sweet breads and coffee cakes. It is also good with some of the sweeter vegetables such as butternut squash, sweet potatoes, and carrots.
Dill, fennel, and anise: These herbs belong to the same family and share some interesting characteristics. Fennel and dill have delicate, feathery leaves that make up the herby portion of the plant. Fennel and anise have similar flavors: anise has a sweeter, more distinctly licorice flavor while fennel is more savory (both are used to flavor Italian sausage). Dill has a sharper, more pickle-y kind of flavor, and of course gives its name to dill pickles. The leaves of anise are more similar to cilantro leaves. Like cilantro (also a family member), each of these plants produces seeds that are used as spice. They have even another characteristic which they share with their other Umbelliferae family members cilantro and parsley (this is a big family!). All are host plants for several species of swallowtail butterfly larvae. These larvae are large and colorful; you can’t miss them. If you want to, you can harvest part of the plant and leave the rest for the butterfly babies; it’s up to you.
How to Grow Dill Differences between Fennel and Anise
All the information you see about herbs and spices is only a small part of the big picture. Since these plants have been used for centuries, there is so much history, lore, and information that it would be nearly impossible for any one person to master all of it. But the good thing is you don’t have to master anything to be an herb gardener. A keen sense of curiosity, a desire to try new things, and basic gardening skills are all it takes. And if you run into problems, there is no end of books, magazines, web sites, videos, and experienced gardeners who can tell you what you need to know. If you are already planting herbs, plant some new ones. If you have never planted herbs, give it a try. Herb gardening will be an adventure this year, next year, and for years to come.