herb garden..which herbs?

[vash]

i have some empty pots to fill. i want decorative herbs. i dont mind some trimming to hold back the growth if i cant keep up with the need for cooking.

i'm gonna keep them on the rear deck, right outside my kitchen.

basil for sure. any ideas?

[RANDY P]

[RANDY P]

[David]

rosemary is good and it's difficult to kill making it a top choice for my garden

[Crowbob]

Some choose Cannibis Setiva and, though not an herb (rather a fungus), others choose Amanita Muscaria. Many kinds of sage (salvia) are also preferred.

But seriously, Baz, you might choose a few types of oregano. But beware, oregano is part of the mint family. There's a type of fern: Ostrich Fern. In the spring, you snap off some of the fiddle heads and eat 'em raw on salad. I can't really describe the flavor but it's like munching on green oxygen.

Lavender has a wonderful scent when brushed up against.

Tons of choices, obviously.

[VincentVega]

Basil, thyme, rosemary, mint ( use it for drinks)

[red-beard]

I stock

Thyme - 2 varieties
Basil - Standard and I'm looking for the Asian stuff
Chives
Scallion
Rosemary
Dill
Mint (careful as it spreads like crazy!)
Sage
Oregano (Italian)
Parsley

I haven't planted it for a while, but Lemon Balm is great. Like mint but lemon

[drkshdw]

Globe basil, Italian oregano, Mexican oregano, Greek oregano, sage, rosemary and thyme are all the herbs I grow in pots. They all get dried before using because it brings out their flavors (to me anyway...some chefs will disagree).

Genovese basil in big pots for fresh eating and pesto with peppermint in a whisky barrel to make my own peppermint extract for Christmas baking and candy making.

In the garden is fennel, dill, mustard, ginger and Hungarian peppers for paprika because they're all too big for pots.

[greglepore]

James has a good list. I'd add:
Lavender (lots-great in a bag in your drawers, and you can also cook with it)
Lemon thyme
Thai basil, Genovese Basil-constantly trim and reseed though, its annual

[Crowbob]

Santolia Chamaesiparrissus! I.e., lavender cotton.

Break off a new growth twig and rub it on your hands and face. I almost pass out from the aroma. It has an astringent-y scent and is what goes in potpourri. I don't think it lives very long in pots; a couple two-three years. In the ground (arid, low nitrogen, sandy, full sun) and in the right place as it gets big the wind rustles through it and sends waves of clean, crispy cleanliness right in the open window of the kitchen.

[wdfifteen]

Grow what you like to cook with. I grow rosemary, sage, parsley, a couple of different basils, and a lot of dill. Cilantro tastes like soap to me, so I don't grow it.

[PorscheGAL]

I like mint for mojitos. I've tried quite a few types of mint. Orange Mint or Pineapple mint is my favorite for mojitos.

Rosemary varieties with woody stems can be used as skewers for meat.

Lemon grass is easy to grow with the added benefit of being a bug repellant.

Good Luck!!

[javadog]

Thyme
Basil - Italian and Thai, (and holy basil if you can find it)
Chives
Mint
Sage
Taragon
Parsley
Cilantro
Marjoram or Oregano

[Tobra]

If you are going to plant mint, for heaven's sake put it in a pot, not the ground.

[Danimal16]

Don't forget the horseradish. Though a root, it is essential.

[ramonesfreak]

Ghost train haze

I also always grow basil, oregano, parsley, mint (for mohitos and cooking) and will probably do whatever I am randomly in the mood for this year

Also in pots I always grow chili peppers to freeze and also to dry for grinding into my famous chili flakes/powder and maybe ghost peppers or habanero

Everything I grow is in pots so I can move them in accordance with the sun as the season progresses

[ramonesfreak]

Originally Posted by peteremsley

never dried and crushed peppers - intrigued by your technique...

Simple. Harvest a bunch of chili’s. Wash and dry and then string them up with sewing thread and needle through the stem. Hang them in a dry area in house near a window

When they are dry cut them loose, remove stem and drop into a coffee bean grinder. I use an old Krups grinder....you know the one that you press the clear top down and the blade spins.....

You will never buy any of those crappy red pepper flakes again trust me

Do not think you can freeze them and dry out later....you gotta hang them to dry right away ...a day or two after harvesting

Typically I grow 8 chili pepper plants - 2 per pot- which gives me at least a years supply in New York State

[ramonesfreak]

A month or two. You’ll know when they are ready because they will appear shriveled and totally devoid of any moisture and will crumble in your fingers. When they crumble, they are ready

Once strung up and hung, walk away and forget about them

You can also set aside some dry ones to leave whole to add to kung pow chicken or whatever your cooking

Use an old empty herb bottle/ container or I prefer, go to cooking supply store and buy new shaker containers with the holes in top so it sprinkles out as needed

This is making me hungry

[vash]

Brilliant. What type of pepper do you think is the standard garden variety pizza crushed stuff ?

I’m gonna try it as well. Thanks R!

[javadog]

Cayenne, usually.

I forgot to include peppers on my list, you should grow jalapeños, habaneros and I like tabascos, too.