Herbs in the Landscape

Each spring I teach an herb workshop that requires preparing several herbal dishes for the participants to sample. I like to use fresh, organically grown herbs. No problem! I just go out to my garden and clip whatever I need – spearmint for one recipe, rosemary, garlic chives or Greek oregano for another.

Some of my other reliable perennial herbs such as pineapple sage, lemon grass, Mexican tarragon and lemon verbena are usually dormant in early spring but reliably sprout back as the weather warms. Basil is a warm weather annual that must be re-planted in April.

All of the herbs mentioned in this article are very easy to grow; not one is finicky as long as it is planted in the right place. You do not need a special herb garden in order to grow herbs. You can place them in the existing landscape or grow them in containers.  I planted a bay laurel as part of our foundation plantings at the front of the house. The rest of the herbs are mixed in with butterfly, hummingbird and bee plants in a garden in the sun.

Most herbs such as rosemary, creeping thyme and Greek oregano need at least six hours of sun each day and well-drained soil. If you are starting a new garden by preparing a bed, mix in a generous amount of mushroom compost or homemade compost to condition the soil before planting. If your soil is mostly hard-packed clay, you may be better off planting in large containers or in a raised bed filled with a good topsoil/compost mixture.

Some herbs, like lemon balm, spearmint and others in the mint family can handle more shade. Most mints spread aggressively. For this reason, I confine my spearmint to an antique black kettle on my front steps. The kettle has a crack in it, which provides necessary drainage.

Herbs are among the prettiest of plants in our yard. Prostrate rosemary cascades over the edge of our limestone rock wall and is in bloom just about year round. Bumblebees are regular visitors to the small blue flowers. Pineapple sage sports showy red flowers in autumn which attract hummingbirds and butterflies. Bronze fennel and parsley are hosts to the caterpillar that will become the graceful black swallowtail butterfly.

Herbs are easy to grow, fragrant, attractive to wildlife and useful in cooking. They are also quite pretty in cut flower and foliage arrangements. Choose one or two herbs and get started today – you will be glad that you did.

Fun with Fennel - Useful and Delicious Herb!

Native to the shores of the Mediterranean, fennel has naturalized in many parts of the world. It’s a hardy perennial that grows happiest in a sunny spot with adequate moisture and well-drained soil. It self-sows freely, especially in West Coast states, where itis a weedy garden escapee and even listed invasive. In Tallahassee, however, fennel is not invasive and is very popular with pollinators, as well as a useful culinary herb and vegetable.

Fennel, Foeniculum vulgare, has a long and varied history of use. British farmers rubbed a mixture of fennel seeds, soap, and salt on the blade of their plow to strengthen the land and encourage better harvests. Similarly for fertility, fennel was thrown at newlyweds instead of rice. For protection, fennel was hung over the doorway during the Summer Solstice to keep away evil spirits and the seeds put into keyholes to keep out ghosts. Medicinally, the Egyptians and Chinese used it to strengthen eyesight and to settle an upset stomach. Fennel seeds are still praised today for their great nutritional and medicinal value. They contain a number of unique phytonutrients, one of which is known for its powerful inflammatory and cancer fighting properties. Today fennel is most commonly used for its crisp, yet delicate flavor and aroma in cooking.

Fennel is considered both an herb and a vegetable, depending on how it is prepared. The bulb can be fried, pickled, baked and more. The seeds are often used as an herb for flavoring foods. The leaves are sometimes used in salads, and the flower is used as a lacy garnish. Fennel lends a bright anise flavor to potatoes, rice, eggs, cheese spreads, salmon, salad dressings, herb butters, and breads. The stalks are delicious in place of celery in lentil soup or vegetable stew. The fennel seeds make a tasty addition to pickled beets and the bulb is wonderfully paired raw with salads or roasted with root vegetables.

Black Swallowtail butterflies lay their eggs on fennel, and their caterpillars feed upon it until they are ready for metamorphosis!

In addition to its kitchen contributions, planting fennel will attract beneficial insects to the garden. Its leaves are a favorite food source for the caterpillars of Black Swallowtail butterflies. By mid-summer in Tallahassee, the Swallowtails butterflies begin laying their eggs on fennel, and in no time a plant can be covered in hungry caterpillars, soon to be butterflies.

In the garden, fennel can grow up to 4-5 feet tall with finely divided feathery green leaves and bright yellow umbrella-shaped flowers. The verdant green color of 'Florence' fennel adds a soft touch in the herb garden, or choose 'Bronze' fennel, for a darker and deeper point of interest. Both will attract the Black Swallowtail butterflies, but the 'Florence' fennel produces the larger, bulbous base for cooking. This herb makes a good border, or, when intermittently placed among shorter specimens, creates an unusual garden skyline and even more alluring, a wildlife habitat.

Whether grown for its culinary value or for wildlife habitat, growing fennel is an easy and attractive addition to your garden. Cold-hardy fennel can be planted now, and year round here in Tallahassee. I've included a favorite fennel recipe to inspire your kitchen creations below.

Baked Pear And Fennel Stacks

Sliced pears sandwiched with fennel, coated in warm spices and sugar and baked to perfection. Then drenched in a super easy white wine reduction and maybe a scoop of vanilla ice cream; a very flavorful, comforting dessert dish. 

Ingredients:

3 ripe pears
1 stalk fennel
1 tbsp coconut oil (or butter)
Raw honey to drizzle
Cinnamon
Nutmeg
Sea salt
1/2 cup Brown sugar
1 cup white wine
1 tbsp Balsamic Vinegar

Method:

1. Preheat oven to 400 degrees.
2. Slice pears horizontally - thickness to your preference.
3. Slice fennel bulb in a similar fashion.
4. Coat your baking skillet or dish with melted coconut oil and honey.
5. Place your slices evenly throughout the dish. Garnish with the fennel stems and cinnamon sticks.
6. Before baking, pour a quick mixture of coconut oil, honey, brown sugar, and spices over the pears and fennel, evenly.
7. While your dish is baking, whisk together your reduction: white wine and vinegar over the stove, with brown sugar until syrup thickens.
8. When your pear and fennel is done baking, create your stacks by alternating between the two.
9. Dress with your reduction.

Cilantro & Coriander

Have you been trying to grow cilantro (aka coriander) and haven’t been successful?  Maybe you’ve tried growing it in the warmer months and it bolted, going to seed almost overnight? But don’t think you are a lousy gardener, we don’t!  All plants have their season and Coriandrum sativum thrives in our cooler weather.  So now is the time to plant this annual herb - which I personally can’t get enough of.

Give cilantro plenty of sun, compost, regular water and a monthly dose of fish emulsion and you will be successful.  You can start using it immediately after planting if the transplants are sizeable and you know they haven’t been sprayed with anything toxic. (Our plants come from certified organic local growers, so you know they’re safe).

Any annual plant will eventually flower and produce seed, as this herb will do when the weather changes. It is wise to space your plantings over the next couple of months to ensure a continuous supply till next May, when it definitely starts to get hot.  When cilantro does insist on blooming, let it go to seed.  It is a sweet delicate white bloom that will form first green seeds, becoming brown. These seeds are known as coriander, with a totally different flavor than the fresh foliage of cilantro. Collect the seed on a dry day after it has turned brown and store it in a dry container. You’ll have coriander for tea, Middle Eastern dishes and baking.

Here is my favorite pesto recipe using fresh cilantro:

3 cups fresh cilantro      
¼ - ½ C olive oil more or less
1-cup fresh parsley     
handful of cashews
2 cloves garlic              
¼ C Parmesan or asiago cheese

In food processor, chop garlic, add the nuts, pack in the herbs, and pour in olive oil gradually while processing. When a paste has formed, add the cheese. Serve and enjoy!