Every year I plant fresh herbs in my garden. Oregano, mint and chives are my “regulars” that keep coming back every year. This year I took the time to do some research and paid a visit to my local garden nursery. Every year I try to choose a new and exciting addition to add to my herb garden and these photos are just a few of this years selections. Keep in mind I have quite a large herb garden and I tend to dry and store them to be used all through the winter months. Below is a description along with some of their uses in cooking. There’s nothing more flavorful than cooking with fresh herbs and spices that you have grown in your garden. Fresh herbs just bring your meals to life. Bonne Appetite!
The African Basil Plant
Is one of a few types of basil that is perennial. The leaves of African blue basil start out purple when young, only growing green as the given leaf grows to its full size, and even then retaining purple veins. Goes well with pesto dishes.
The Bay Laurel Plant
The By Laurel Plant is a small Mediterranean evergreen tree with small blackish berries and glossy aromatic leaves used for flavoring in cooking; also used by ancient Greeks to crown victors The unique scent is also known for its bug repelling properties. The Bay Laurel is the perfect seasoning roasts, soups, and stews.
The Vietnamese Coriander Plant
The top of its leaf is dark green, with chestnut-colored spots while the leaf’s bottom is burgundy red. The stem is jointed at each leaf. This herb’s leaves are commonly eaten fresh in salads, soups, stews, fish and beef.
The Curry Plant
The Curry Plant is a compact pant with silver foliage and yellow blooms. Pick leaves at any time and use for seasoning salads, soups, meat dishes and more.
The Sage Plant
A perennial with hairy aromatic foliage and attractive edible blue flowers. Pick leaves at any time and use for seasoning fish, shrimp, pork, chicken, corn on the cob and chicken.
The Rosemary Plant
Rosemary is an aromatic evergreen shrub with leaves that can be picked anytime and used for flavoring in foods such as stuffing and roast lamb, pork, chicken and turkey.
The Lavender Plant
The Lavender Plant beautiful purple-tone blooms atop foliage that oozes fragrance on a sunny afternoon. Pick and dry flowers for seasoning desserts, such as cookies, cakes, and ice cream, or use as an edible garnish on a salad or fresh berries. Lavender blends deliciously with mint and lemon to brew a refreshing tea.
The Dark Opal Basil Plant
The Dark Opal Basil Plant has purple leaves with pink flowers Opal Basil is a very high quality basil perfect for culinary use in any dish. It’s used in fresh or dried form and can be frozen for later use. It works particularly well in salads and stir fry.
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