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plants will do well in any area that's sunny and has well-drained
soil. Many people like to plant them in pots on a patio or
deck, making them handy for snipping for tea or for cooking.
Wedel's selection is best in spring with over 20 of your favorites
in stock. Call to check out availability at other times of
the year - we often carry some herbs in the winter in our
houseplant greenhouse. Growing your own herbs is a great way
to make friends - herb plants are prolific and need to be
divided regularly, so you'll be giving away plant starts -
plus, you'll find that the health benefits of herbs are too
numerous to count!
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Basil
Basil's intensely aromatic leaves, whether fresh or dried, are a staple in every chef's kitchen. Basil is an annual that thrives on warmth and sunlight and flourishes with routine grooming. Pinch back emerging top growth and flowers to promote full, bushy plants and to extend leaf production.
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Catnip
Catnip contains chemicals that have a narcotic effect on most cats. Catnip is a perennial plant that grows to about 2 feet tall with gray-green, slightly fuzzy leaves and prefers well-drained soil in a nice, sunny spot.
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Chamomile
The fresh or dry chamomile flowers from this perennial can be used in herbal tea which is said to soothe the stomach as well as the soul. Chamomile is rumored to benefit neighboring plants perhaps because pollinating insects love the sweetly scented blooms.
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Chives
A hardy perennial of the Allium family, chives are the earliest herb to appear in the spring. Chives are prolific and easy to grow and are perfect in terrace pots. Use them all summer long, discarding stems once they produce flowers and become woody.
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Cilantro
Cilantro is the leaf of the young coriander plant and is a member of the parsley family, similar to anise. It is traditionally used in Middle Eastern, Mexican and Asian cooking. If you would like a steady supply of this annual herb, plan successive plantings of about every 2 to 3 weeks or so.
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Curry
The curry plant is an herb that is grown both for its ornamental beauty, its aroma and its flavor when used in foods. As a young plant it looks very similar to lavender, growing dusty greenish-grey, needle shaped leaves.When the plant matures, the appearance changes as small round, yellow colored flowers bloom on the stalks of the plant which may reach 24 inches in height.
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Dill
Dill is an herb that produces clusters of small flowers from which dill seed is gathered. Dill has a totally unique spicy green taste. Add whole seeds to potato salad, pickles, bean soups and salmon dishes. Ground seed can flavor herb butter, mayonnaise and mustard. The leaves go well with fish, cream cheese and cucumber.
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Fennel
Fennel yields an herb and a spice. The stems and leaves are all edible. The spice comes from the dried seeds, the herb comes from the leaves and the stalk and root are the vegetable. The seed is similar to anise seed, but sweeter and milder. It pairs well with fish, but Italians also like to add it to sauces, meats & sausages. If you are familiar with the taste, it is probably from having it in commercially prepared sausages. Add the seeds to sauces, breads, savory crackers and water for poaching fish.
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French Tarragon
Tarragon is an exceptional herb. It has a subtle and sophisticated flavor and is an essential herb in French cuisine. Tarragon is good with chicken and in salad dressings. It is often used in sauces like bearnaise and French cuisine. Tarragon is also often used to infuse vinegar and olive oils.
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Lavender
Flowers and leaves can be used fresh, and both buds and stems can be used dried. Lavender is a member of the mint family and is close to rosemary, sage, and thyme. It is best used with fennel, oregano, rosemary, thyme, sage, and savory.
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Lemon Verbena
If you like lemon, this is the herb for you! It has a very lemony taste without any bitterness. Sprinkle over salads and vegetables for a wonderful lemony flavor. Use to create flavor in stuffing for meat or poultry. Stir into cottage cheese. Makes a refreshing tea in combination with mint or alone. Wonderful as a garnish for iced tea.
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Mint
Mint is used for seasoning lamb, vegetable such as carrots, bell pepper, and tomatoes, in yogurt dressings, and breads. It is also used in the Middle East for salads, tabouli and marinated vegetables. Mint is good in soups, salads, sauces, plain meat, fish and poultry, stews, sweet or savory recipes, extremely good with chocolate or lemon based desserts.
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Parsley
Parsley is highly cleansing and refreshing to the digestive system. Grow parsley in pots in the kitchen for quick snipping. It tolerates some shade, loves rich, moist soil and regularly survives frost, dying back and re-emerging the following spring.
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Rosemary
Rosemary's aromatic flavor blends well with garlic and thyme to season lamb roasts, meat stews, and marinades. Rosemary also enlivens lighter fish and poultry dishes, tomato sauces, and vegetables. Rosemary has a tea like aroma and a piney flavor. Crush leaves by hand or with a mortar and pestle before using.
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Sage
Sage is an herb from an evergreen shrub in the mint family. Fresh sage sprigs have long, narrow grayish green leaves and, although it is a member of the mint family, it has a musty aroma. Chopped leaves flavor salads, pickles, and cheese. Crumble leaves for full fragrance.
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Stevia
Stevia is an herb from a semitropical perennial shrub of the daisy family, native to the mountains of Brazil and Paraguay. This plant packs so much sweetness into its leaves that they can be used in place of sugar. One dried leaf, ground, is 10 to 15 times sweeter than an equal amount of sugar, and powdered extracts made from the leaves are up to 300 times as sweet, without the calories. Stevia is a very attractive plant that pots well.
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Sweet Marjoram
While fresh marjoram is excellent with salads and mild flavored foods, it has the best taste and greatest pungency when it is dried. Marjoram has a slightly more delicate flavor than Oregano. It is said to be “the meat herb" but it compliments all foods except sweets.
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Thyme
A member of the mint family, Thyme is a popular and widely-used herb.
Thyme is easy to grow, and can be decorative as well as functional. Many cooks use this herb in vegetable and meat dishes, and in soups, salads, sauces and breads.
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