Herbs for Seasoning
As soon as the danger of frost has passed, it’s time to plant herbs. They are very useful as a foreground planting in the shrub border. In smaller yards, they may be planted among perennial flowers. An ideal place for herbs is in a sunny space near the kitchen door. A pleasing mini-garden consists of a little herb patch bordered with marigolds and parsley, with the alluringly fragrant tarragon and basil and pineapple sage and lavender planted in the background. The main requirements are a sunny space and relatively fertile soil. Herbs generally grown for culinary use are: chives, lemon basil, dill, marjoram, rosemary, mint, lemon verbena, sweet basil, summer savory, peppermint and sage. Be certain to plant enough of those used frequently in the kitchen. As a general rule, it takes twice as many fresh herbs as it does dried to equal the same amount of flavor in cooking.