Herbs can be defined as any plant that holds a useful purpose, but the Webster Dictionary defines them as “a plant or plant part valued for its medicinal, savory, or aromatic qualities.” If it heals, tastes divine, or smells heavenly, it’s an herb. With such a repertoire, it’s no wonder that herbs have become a mainstay in our lives.
In West Michigan, dozens of farmers markets feature fresh cut herbs and seedlings, bringing vibrancy to our meals and window sills. Below is a list of some of the most common and beloved herbs.
Basil
Its common name, basil, is believed to be shortened from Basilikon photon, Greek for “kingly herb,” thus beginning its lore. Basil was said to have grown around Jesus’ tomb, and some Greek Orthodox churches use it in their holy water and alters. Conversely, in Western Europe, basil was thought to belong to the Devil and was used to ward off witches.
Latin Name: Ocimum basilicum
Family: Lamiaceae
Varieties: Sweet Basil, Cinnamon Basil, Green Ruffles Basil, Thai Basil, Lettuce-leaved Basil, Purple Basil, Purple Ruffles Basil, Lemon Basil, Bush Basil, Greek Basil, Sacred Basil
Description: Annual native to India, the Middle East and some Pacific Islands; height 9”- 18”. Bushy plant with green leaves and white or pink flowers.
Culture: Well-drained, medium-rich soil in full sun. Do not let flower if being used for cooking for the leaves will become bitter. Choose and pinch leaves from the top of the plant to encourage new growth. Water early in the day.
Propagation: Seed, cuttings. Dislikes being transplanted.
Storage: A fresh bunch can be treated like a bouquet of flowers by trimming the ends and placing in an inch of water at room temperature.
Uses: Basil is one of the few herbs that increases its flavor while cooking. It combines well with tomatoes, pizza, pasta, pesto, and lamb. It is often combined with garlic in pesto. Out of the kitchen, crush a leaf and rub in on your skin to repel mosquitoes.
Bay
Bay, or Laurels, have always been a highly respected plant. Laurus means praise while nobilis means famous or renowned. Athletes were crowned with bay wreaths as a symbol of glory. Also, priestesses of the Greek god of prophecy, poetry, and healing, Apollo, would eat bay leaves, and the temple’s roof was made of bay, protecting against disease, witchcraft and lightning.
Latin Name: Laurus nobilis
Family: Lauraceae
Varieties: Bay; Non culinary varieties: Canary Island Bay, Willow Leaf Bay, Golden Bay, Californian Laurel
Description: Perennial evergreen tree native to southern Europe; height 18’ – 60’. Green or golden leaves with berries.
Culture: High degree of difficulty. Temperature should be warm, around 68º. The plants are prone to frost and wind damage, so protection is important in cooler climates.
Propagation: Seed, cuttings, division
Storage: Hang on a wire rack or place them upright in a glass for about a week, preserving the essential oils for up to six months.
Uses: Bay leaves are often used in soups and stews. It is one of the main ingredients in a bouquet garni, or a grouping of bay leaves, parsley and thyme. Infused leaves aid digestion and increase appetite.
Dill
The name dill comes from the anglo-Saxon dylle, meaning to soothe. This herb was used by Egyptian doctors more than 5,000 years ago. In the Middle Ages, it was thought to ward off witchcraft or enhance passions.
Latin Name: Anethum graveolens
Family: Apiaceae
Description: Annual; height 2-5'. Aromatic, feathery blue-green foliage with flattened umbels of yellow-green flowers.
Culture: Well-drained soil in partial shade. Plants are fragile and may require staking. WARNING: Slugs love dill.
Propagation: Seed. Self-sows readily but is resistant to transplanting.
Uses: Dill can be used generously in a number of dishes as a flavor enhancer. It is most commonly known for its use in the pickling process. Medicinally, dill acts as a remedy for upset stomach, hiccups, and insomnia. Seeds can also be chewed to counter halitosis.
Lavender
Lavender is known for the scent of its fragrant leaves, often found in candles and perfumes. The Romans used the aromatic plant in their baths, the name lavender coming from the Latin word lava, meaning "to wash." In Tudor times, the plant was hailed for its fragrance which held relaxing properties, easing stiff joints and relieving fatigue.
Latin Name: Lavandula
Family: Lamiaceae
Varieties: Common/English Lavender, Dwarf White Lavender, French Lavender, Fringed Lavender, Green Lavender/Lemon Lavender, Lavender Bowles, Lavender Folgate, Lavender Hidcote, Lavender Kew Red, Lavender Loddon Pink, Lavender Munstead, Lavender Pale Pretender, Lavender Pedunculata, Lavender Pink, Lavender Seal, Lavender Twinkle Purple, Lavender Vera, Old English Lavender, White French Lavender, Wolly Lavender, White Lavender
Description: Hardy evergreen perennial; height 1’ – 3’. Extremely aromatic, narrow green/gray leaves with spikes of lavender, blue, white or pink flowers.
Culture: Well-drained, fertile soil in full sun. Prune plants back in spring. Harvest flowers just as they open and dry hanging in small batches. For fresh use, pick leaves at any time; Pick before flowering if drying.
Propagation: Seed, but tends not to be true to its species; cuttings.
Uses: Lavender is commonly used for its soothing properties. The essential oil is used for burns and stings and has antibacterial qualities. Oil can also be used for throat infections, skin sores, inflammation, aches, anxiety, and insomnia.
Mint
Mint has been cultivated for centuries for its medicinal qualities, dating back to Egyptian tombs. The name mint comes from Greek mythology. The nymph Minthe was admired by a god, either Hades or Pluto depending on the story, and was turned into a plant by a jealous wife.
Latin Name: Mentha
Family: Lamiaceae
Varieties: Apple Mint, Bowles Mint, Buddleia Mint, Chocolate Peppermint, Corsican Mint, Curly Mint, Desert Mint, Eau de Cologne Mint, Ginger Mint, Japanese Peppermint, Lemon Mint, Moroccan Mint, Mountain Mint, Pineapple Mint, Spearmint, Water Mint
Description: Hardy perennial; height 1’ – 3’ with an indefinite spread. Shape, green shade and flavor differ by variety. Flowers are purple or mauve.
Culture: Moist, well-drained, medium-rich soil in partial shade. Mint will spread and hybridize readily, so keep differing mint plants separated, or they will loose their individual scent and flavor.
Propagation: Cuttings, division.
Storage: Hang on a wire rack or place them upright in a glass for about a week, preserving the essential oils for up to six months.
Uses: Mint mixes well with a variety of flavors, making it useful in cooking. Peppermint is commonly used to make tea and holds antiseptic, antispasmodic, anti-inflammatory, antibacterial, anti-parasitic and stimulating properties.
Oregano & Marjoram
These two herbs go hand in hand, albeit confusingly, being different varieties of the same genus. Simply put, all marjorams are oreganos, but not all oreganos are marjorams. The names have been interchanged numerous times, making for a mind-boggling history. The name oregano translates from Greek as “the joy of the mountain,” the plants growing wild on Greek and Mediterranean mountainsides.
Latin Name: Origanum
Family: Lamiaceae
Varieties: Compact Marjoram, Ditany of Crete, Dwarf Marjoram Golden Curly Marjoram, Golden Marjoram, Golden Tipped Marjoram, Greek Oregano, Kent Beauty, Oregano, Pot Marjoram, Sweet Marjoram, Winter Marjoram
Description: Hardy perennial; 5” - 2'. Aromatic, green, oval leaves with white, pink or purple flowers in cluster.
Culture: Well-drained, medium-rich soil in sun. Grows well in containers.
Propagation: Cuttings, division.
Storage: Hang on a wire rack or place them upright in a glass for about a week, preserving the essential oils for up to six months.
Uses: Both herbs can be found in a bouquet garni and Italian cooking. Marjoram tea is helpful against colds and upset stomachs. To relieve a toothache, chew the leaves.
Parsley
Parsley is one of the most common herbs, though at one point in history, it was believed that only a witch or a pregnant woman was able to grow it and that seed could only be planted on Good Friday for a successful crop.
Latin Name: Petroselinum crispum
Family: Apiaceae
Varieties: Parsley, French Parsley/Broad-Leafed Parsley, Hamburg Parsley
Description: Annual or biennial; height 1’ - 2’. Bright green leaves with curly toothed edges (Parsley) or flat and indented (French). Small, creamy white flowers in flat umbels appear in spring of second season.
Culture: Well-drained, deep, medium-rich soil in full sun.
Propagation: Seed; resistant to transplanting.
Storage: A fresh bunch can be treated like a bouquet of flowers by trimming the ends and placing in an inch of water at room temperature.
Uses: French Parsley is recommended for culinary use. For best flavor, add to recipes just before the end of cooking. Parsleys are also a rich source of vitamins, iron and minerals. It also acts as a breath freshener. For healthy skin, chew raw parsley.
Rosemary
Rosemary has a long history of varied uses from a symbol of fidelity for the newly married to protection against the plague. Today it is a common culinary herb that lends its distinct flavor to innumerable dishes.
Latin Name: Rosmarinus officinalis
Family: Lamiaceae
Varieties: Rosemary, Rosemary Benenden Blue, Rosemary Blue Lagoon, Rosemary Boule, Rosemary Fota Blue, Rosemary Golden, Rosemary Majorcan Pink, Rosemary Miss Jessopp’s Upright, Rosemary Pink, Rosemary Primley Blue, Rosemary Prostrate, Rosemary Severn Sea, Rosemary Sissinghurst, Rosemary White
Description: Evergreen shrub, hardy perennial; height 1-6'. Dark green, needle-like, aromatic leaves with small blue, white or pink flowers.
Culture: Well-drained, medium-rich soil in full sun; often grown in containers.
Propagation: Seed - slow to germinate, cuttings.
Storage: Wrap loosely in plastic wrap and place them in the warmest part of the refrigerator. Do not wrap tightly or moisture may cause premature mold. Rinse just before using. Drying Rosemary will result needlelike and spiky leaves. Pull leaves off the stem and chop them. Lightly coat in olive oil and freeze for up to six months.
Uses: Rosemary is a common and very useful culinary herb, its flavor complimenting many items including lamb, chicken, pork, roasted vegetables, Italian dishes; it’s also great with lemon and olive oil. Rosemary also has anti-fungal and antibacterial properties. Rosemary oil can be used as an insect repellent as well.
Sage
An ancient proverb reads “How can a man grow old who has sage in his garden?” Salvia is derived from the Latin salveo which means "I save/heal." In its history, Sage has been used it to heal ulcers, consumption, snake bites, as well as improve memory. In fact, the Chinese found it so valuable, they would trade three chests of tea for one of sage.
Latin Name: Salvia
Family: Lamiaceae
Varieties: Over 750 varieties including Broad-Leaved Sage, Common Sage, Narrowed-Leaved Sage, Purple/Red Sage, Painted Sage, Silver Sage, Tricolor Sage
Description: Hardy perennial; height 16” - 4’. Gray-green, textured, oval leaves with purple, pinkish-white, red, blue or mauve flowers.
Culture: Well-drained, medium-rich, alkaline soil in full sun. Hardy enough to withstand an ordinary winter without protection. Prune in spring to encourage new, flavorful shoots.
Propagation: Seed, cuttings.
Storage: Hang on a wire rack or place them upright in a glass for about a week, preserving the essential oils for up to six months.
Uses: Common sage is recommended for culinary use, but should be used with discretion due to its strong flavor. It blends well with poultry, roasted meats and in stuffing. Sage is traditionally used for its healing properties.
Tarragon
Dracunculus, part of Tarragon’s Latin name, means "little dragon" and could refer to its root shape or fiery flavor. The herb, while being a beloved culinary herb, has no modern medicinal properties. It was once said, however, to heal serpent bites. The most amusing bit of tarragon lore concerns England’s infamous Henry VIII who may have listed a “reckless use of tarragon” as one of the reasons for his divorce of Katherine of Aragon, the first of his six wives!
Latin Name: Artemisia drancunculus
Family: Asteraceae
Varieties: French Tarragon, Russian Tarragon
Description: Hardy perennial; height 3’ - 4'. Smooth dark-green, long and narrow leaves.
Culture: Well-drained, medium-rich soil in full sun; needs protection in winter. Flavor will deteriorate as plant matures, so replanting every three years is recommended.
Propagation: Cuttings, division.
Storage: Hang on a wire rack or place them upright in a glass for about a week, preserving the essential oils for up to six months.
Uses: Tarragon is one of the favorite culinary herbs around with a flavor that compliments a myriad of dishes.
Thyme
Thyme has had many uses over time, from the embalming oils of the Egyptians to allowing one to see fairies in the Middle Ages.
Latin Name: Thymus
Family: Lamiaceae
Varieties: New varieties are still being discovered. Some include Common Thyme, Annie Hall Thyme, Bertram Anderson Thyme, Bressingham Thyme, Broad-Leaved Thyme, Caespititius Thyme, Camphor Thyme, Caraway Thyme, Coccineus Thyme, Creeping White Thyme, Doerfleri Thyme, Doone Valley Thyme, Golden King Thyme, Golden Thyme, Goldstream Thyme, Jekka’s Thyme, Lemon Curd Thyme, Lemon Thyme, Minimalist Thyme, Orange-Scented Thyme, Pink Chintz Thyme, Porlock Thyme, Rainbow Falls Thyme, Redstart Thyme, Russetings Thyme, Sicily Thyme, Silver Posie Thyme, Silver Queen Thyme, Snowdrift Thyme, Wild Creeping Thyme, Woolly Thyme, Zygis Thyme
Description: Evergreen hardy perennial; height 1” – 1’. Small dark green round leaves with pale pink, mauve, purple, red or white flowers. Thyme can be either shrub-like or a creepy ground-cover.
Culture: Well-drained poor in full sun; drought loving plant. It is essential to trim after flowering to encourage new growth and prevent unwanted sprawling.
Propagation: Seed, cuttings, division.
Storage: Wrap loosely in plastic wrap and place them in the warmest part of the refrigerator. Do not wrap tightly or moisture may cause premature mold. Rinse just before using. Thyme also freezes well.
Uses: Thyme is another culinary mainstay and is often found in a bouquet garni. It blends well with any meat, especially chicken and lamb, as well as pasta and vegetables. It also has antiseptic properties, making thyme tea an excellent mouthwash and tool against soar throats and infected gums.