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| Mexican Oregano |
BASIL
Basil is very easy to grow from seed, and in the right
conditions will reproduce on its own. There are many varieties to choose from,
including cinnamon, lemon and lime flavors. Lettuce Leaf basil’s leaves are
indeed the size of a lettuce leaf. I enjoy growing many different kinds.
BORAGE
Most people have never heard of this herb. Borage is a fun
annual (which can overwinter if the winter is mild) that produces tiny bluish
flowers that taste like cucumbers, adding a delightful color to salads.
CILANTRO (CORIANDER)
Cilantro grows best when planted in the fall or very early
spring. It will bolt (go to seed) very quickly in the heat of the summer. The
seeds are known as Coriander, so don’t throw away the seeds!
OREGANO
I find that Mexican Oregano (Poliomintha maderensis
‘Lavender Spice’) doesn’t die out like the Italian version, and is a
hummingbird magnet to boot. It is best started from containers. This small
shrub grows in filtered shade to about 3 feet tall and wide, with multitudes of
pale pink to lavender flowers for months and months. The tiny leaves have a
mild oregano flavor.
ROSEMARY
Rosemary is a tough, drought tolerant shrub from the Mediterranean.
There are many varieties, from trailing to large shrubs, but only Trailing
Rosemary and the variety called Tuscan Blue are considered good for culinary
uses. Other varieties tend to taste overly “piney”. Rosemary needs good drainage,
and does not like to be overwatered.
SAGE
Culinary sage is also from the Mediterranean,
and becomes a small shrub, about 2’ tall by 3’ wide. It prefers filtered shade
and well-drained soil.
As with all herbs, do not apply regular fertilizer. Fertilizing
reduces an herbs potency, resulting in rather bland flavor.
