Favorite Herbs – Basil, Rosemary, Mint and Oregano

Basil, rosemary, mint and oregano are among the most popular of herbs, for growing as well as for cooking purposes, and all four have a long history of usefulness on the part of mankind.

• They have been employed for medicinal purposes – in the Middle Ages, rosemary was eaten for its tranquilizing effects and as a cure-all for headaches.

• They’ve played a role in superstition – mint was used back then to neutralize the “evil eye” and to produce an aggressive character.

• They’ve even been brought into service to convey one’s romantic feelings – according to the Language of Flowers in use during Victorian times, basil was used to express either ‘best wishes’ and ‘love’ or else ‘hatred’, depending on which authority was consulted. Obviously, it was an inexact discipline.

These days, basil, rosemary, mint and oregano are grown primarily for their culinary uses. Because of their strong essences, all four of these herbs are generally used in small quantities to add flavor. They may be used in their fresh state or dried. Remember, however, that dried herbs generally have a greater concentration of the aromatic oils that give them their flavor than fresh herbs do, so use them in smaller quantities.

What is an herb? Botanically, any seed-producing plant – such as basil, rosemary, mint and oregano – that does not produce a barked, woody stem like a tree is considered to be herbaceous. Most people, however, think of herbs as being any plant cultivated for its culinary and/or aromatic properties, and there are nearly a hundred different plant varieties that fall into this category.

Herbs can also be classified as annuals, biennials, and perennials. Annuals bloom one season and then die. Biennials live for two seasons, blooming the second season only. Once established, perennials will overwinter and bloom each season. Basil is an annual which dies at the end of the growing season and must be planted each year. Rosemary, mint and oregano are all perennials and will continue growing year after year.

Gardeners may be curious to know that many of our favorite culinary herbs, including basil, rosemary and oregano, belong to the mint family, botanically known as Lamiaceae. Plants belonging to this family are easily recognized by their square stems and opposing pairs of leaves. They also have whorled flower spikes, and many, of course, contain aromatic compounds. Some other popular members of the mint family include salvia, lamb’s ears, and lavender.

Rosemary, mint, oregano and basil may all be grown both indoors and outdoors. Indoor gardening naturally provides year-round enjoyment of the plants. Select a south or west-facing window. Different herbs have different light requirements, but most need a sunny location; in winter, “grow lights” or fluorescent lamps are helpful in supplementing light. Use a well-drained soil mix and fertilize monthly during spring and summer with any standard houseplant food at one-half the recommended dilution rate. Pinch the plants back regularly to encourage bushiness. Since basil is an annual, it’s important to pinch off any flower buds that may begin to form in order to prevent the plant from completing its life cycle and dying. Give the plants a slight rest during winter when the amount of available light is reduced. Do not fertilize during this period and maintain the soil more on the dry side.

Outdoors, basil, rosemary, mint and oregano will all thrive in a sunny garden. Sow seeds directly into the ground in early spring, after the danger of frost has passed or start the seeds indoors during late winter to get a head start on the growing season. Of course, you can always buy young plants from a nursery or garden center and plant them in your garden. Make sure the garden is located in an area that gets at least four hours of sunlight each day. The soil should drain well, as most herbs can’t tolerate ‘wet feet’. Once established, you can harvest leaves from the plants to use in cooking. Pinch or prune the plants regularly to keep them from getting leggy.

Below are some individual tips about basil, rosemary, mint and oregano:

• Basil is an annual plant with attractive, bright green oval leaves. Purple-leafed forms are also available. Growing to about 18′ tall, the basil plant produces spikes of small white flowers near the end of its growing cycle. However, these should be pinched off to encourage further growth and fuller, more compact plants. It’s best to harvest basil leaves for drying just before flowers appear, as this is when the flavor is strongest. Basil is a popular herb for cooking, especially in seasoning tomato dishes.

• Rosemary is a hardy evergreen shrub in areas where the temperature stays above 5°F during the winter. It has narrow, bluish-green needle-like leaves that are soft to the touch and have a spicy, resinous fragrance. Rosemary also produces pale blue flowers. It grows best in sunny, well-drained locations. Pinch the tips to promote fullness. Rosemary is often used to flavor meats, such as lamb and pork, or in making savory sauces. Tradition has it that rosemary symbolizes love and fidelity, and for that reason it is sometimes incorporated into bridal bouquets.

• Mint is available in a tremendous variety of ‘flavors’. including spearmint, peppermint, applemint, and more. It grows from creeping rootstocks that can become invasive if not contained. Mint thrives in sunny or partly-shaded areas in moist soil. Pinch it frequently to keep it bushy and compact. Harvest the leaves at any time of the year. Mint leaves for drying are best harvested just before the flowers appear, when the aromatic oils are most concentrated. Mints are used in teas and in other flavorings, such as sauces or jellies for lamb or other meats. The menthol in peppermint soothes the lining of the digestive tract. Mint extracts are used to flavor ice cream, toothpaste, candies, etc.

• Oregano is a hardy perennial with sprawling stems that can reach two feet tall. It has small pink or white flowers. Stimulate the production of foliage by pinching off the flowers. It does well in poor soils. Oregano’s pungency is directly related to the amount of sunlight it receives. It is best treated as an annual in cold climates, or it may be grown in pots that can be brought indoors for the winter. The flavor of oregano’s leaves improves after buds form, just before flowering. In sauces, etc., add oregano in the last few minutes of cooking, because it can become bitter if cooked for more than 30 minutes. Oregano is used extensively on pizza and in other Italian dishes.

As you know, we’ve barely scratched the surface when it comes to discussing the always popular oregano, basil, rosemary and mint. And there are so many other herbs to consider as well. It should also be noted that herbs which produce a fairly woody stem, such as rosemary and oregano, can be trained as decorative topiaries. Some florists – especially those associated with garden centers – are carrying herb plants, so consult your neighborhood florist about local availability. Whether you grow herbs indoors or out, you’ll enjoy having these fresh seasonings close at hand. Bon appetit!