Aromatic plants and condiments

Herbs are an invaluable source of fresh flavour, adding a touch of personality to many cooked dishes. They are also attractive plants because of the rich scents they offer.

Aromatic and condiment plants are invaluable allies when it comes to cooking. They offer the gardener a double reward: the beauty of their foliage and the richness of their fragrance.

An area of the garden can be set aside for aromatic and condiment plants, but they also have their place among ornamental plants. Most of them prefer full sun. They thrive in light, rich, well-drained soil, but some can also thrive in poor soil. All prefer alkaline soil. Apply a lime amendment in autumn and a complete fertiliser in spring.

Planting, sowing, thinning, watering and propagation are carried out in the same way as for other annuals, perennials and shrubs. When a space is reserved for them in the garden, place tall plants behind low ones so that the latter are not shaded. Mint and tarragon will quickly take up a lot of space and smother the other plants. You can isolate them by placing plastic or slate around them, or by growing them in a large pot in the ground.

Cultivation in the kitchen. In winter, herbs can be grown in pots behind a sunny kitchen window. The best results are obtained with perennials, from which a piece of stump can be removed and potted in autumn. This can be done with chives, mint, rosemary, sage, marjoram and perennial savoury. They can't stay indoors indefinitely, so renew them every autumn.

Basil, dill and parsley can be sown in the garden in late summer, then transplanted to pots in autumn for winter production in the kitchen. Garden soil can be used to fill the pots if it is rich enough and drains well. Sandy potting soil is preferable. Water the plants regularly and keep them away from draughts. Place the pots in a basin or tray containing sand or gravel. Water the sand to keep it and the atmosphere around the plants moist.

Dill

Peucedanum graveolens

The leaves and seeds of dill are both used in cooking, where they give an aroma similar to that of aniseed and cumin. The young leaves flavour soups, sauces, broths, eggs and new potatoes. The seeds are excellent in pickles (gherkins, onions, cauliflower). You can make a fragrant vinegar by macerating the seeds for a few days. A few seeds can also be sprinkled on raw vegetable dishes.

• Type : Hardy annual.
• Dimensions : 1 m high and 25-35 cm wide.
• Site: Full sun.
• Sowing : Sow in March-April in rows 1 cm deep and 25 cm apart. Thin to 25 cm.
• Harvesting : Pick young leaves as required. Cut the stems in dry weather when the seeds begin to ripen.
• Storage : Dry leaves very slowly in the oven at 100.4°F. Hang the plants over trays in a warm place to collect the seeds. Lay them out in the sun or in front of a warm oven to dry before putting them in an airtight bottle.
• Multiplication : By sowing.

Basil

Ocimum basilicum

Basil leaves add a warm, spicy flavour to many cooked dishes. This plant is usually grown as an annual, but can be kept in pots all winter in a greenhouse or behind a sunny window. For this, use small-leaf basil.

• Type : Semi-hardy annual.
• Dimensions : 60 to 90 cm high and 35 cm wide.
• Site : Full sun, warmth and shelter.
• Ideal soil : Light and rich.
• Growing : Sow in late March or early April in a greenhouse. Transplant every 6-8 cm. Plant out at 35 cm in all directions at the end of May/beginning of June. Sowing in place is possible at the end of June.
• Harvesting : For immediate use, a few leaves can be cut before the flowers open in August. Before the frosts, harvest once or twice for preservation by cutting the branches 15 cm above ground level.
• Storage : Dry or freeze. It can also be kept in the fridge. Place alternate beds of leaves and salt in a stoneware pot and cover with olive oil.
• Multiplication : By sowing.

Chervil

Anthriscus cerefolium

This herb is widely used in our cooking. It is used in equal measure with chives, parsley and tarragon in soups and omelettes. The fresh leaves flavour potatoes, green salads, fish, etc.

• Type : Hardy annual.
• Dimensions : 50 x 30-35 cm.
• Site : Full sun for early and late sowings. Shade is preferable for summer sowings.
• Ideal soil : All average soil types.
• Sowing : Sow from February to October in rays 5 mm deep and 30-35 cm apart. Thin out every 30 cm. Sow every 4-6 weeks for continuous harvesting. If a temperature of 44.6 to 50°F can be maintained under glass, sow from October to January for winter production.
• Harvesting : Leaves can be harvested 6 to 8 weeks after sowing. Cut as low as possible. Remove the flowers.
• Storage : Leaves can be dried, but it is better to grow them under glass to keep them fresh.
• Multiplication : By sowing.

Marjoram

Origanum marjorana

This is the most widely cultivated and fragrant species of marjoram. The leaves are used fresh or dried to flavour soups, pâtés (rabbit, etc.), white meats in sauce, eggs and fish sauces. The finely chopped leaves can be sprinkled on white meats for roasting and flavour raw vegetable salads.

• Type : Semi-hardy annual.
• Dimensions : 60 cm high and 30 to 50 cm wide.
• Site : Full sun.
• Ideal soil : Well drained and fertile.
• Culture : Sow in March under glass (50-55.4°F) in potting soil. Transplant every 10 cm at a very young age into chassis soil rich in potting compost. Plant out at the end of May after gradual hardening off at a distance of 30-35 cm in all directions. Or sow in place in April, with good exposure in deep rays of 0.5-1 cm and 25-35 cm apart. Thin out every 35 cm.
• Harvesting : Pick leaves as required. For drying, cut clumps flush with the ground.
• Storage : Drying.
• Multiplication : By sowing.