Growing an Herb Garden
The thought of walking through a garden on a warm summer day brings back childhood memories once forgotten. To think of walking in an herb garden, with the delicate scents wafting up with each step is something out of a fairy tale. You can create your own fairy tale setting right in the back yard.
There are so many things to consider when you decide to plant an herb garden. The first is location. You need to remember that most of the plants in this garden are going to be used in the kitchen. The best place to put them would be by the kitchen.
It is always best to choose a section in the yard close to the door. You may want to have the fresh herbs available for cooking but easy access is always a key role in how many of them actually make it to the stewing pot. When the herbs are right within walking distance of the kitchen you are more likely to run out and pick a few leaves to use. If you have to go all the way to the back of the yard, you may not feel so inclined to add that particular flavoring to your dish.
Herbs: For Cooking and Health
Natural herbs have been in use since the dawn of time. The Chinese have been using these flavorful weeds for everything from spicing up a favorite dish to curing allergies. Common herbs are most known for their culinary uses. There are medicinal applications for herbs as well.
The Native Americans knew the value of an herb. Whether it was to cure a toothache or cure an upset stomach, there was an herb for everything. Some of the best foods are made to taste that way because of an herb.
What would a pumpkin pie be without the herbs. The most popular sausages get their flavoring from natural herbs. Most of them can be grown right in the household garden. People forget the value of an herb until they try to cook without them. Herbs may be an overlooked little plant in the yard, but it is a plant that can pack a punch. They have been for centuries.
While hiking in the Alps two people came across the body of a man whom the hikers thought had fallen and been injured. As it turned out, it was the discovery of the century. The body was that of a man who had lived over 5,000 years ago. He had been caught in the big freeze with the entrance of the ice age. What made this so unique were the things he carried with him. One of these items was a small leather pouch of herbs. The herbs were reputed to be for medicinal purposes.
Herb Blends for Cooking
You can blend herbs together to make many different fragrances and flavors. Some of the most popular seem to almost compliment each other as well as the food we put them in.
For some of us, natural is the way to go. With an endless supply of fresh herbs, which you can dry, there is no end to the mixes you can make for dips and salsas, or spreads and appetizers. I have included some of my favorites to give you an idea of what you can do with the herbs you grow.
Here are several common blends of herbs you usually end buying at the store. Blending them yourself will save you a ton of money.
Thyme
Thyme is a very popular and well known culinary herb. It is a very decorative plant while it is growing and is also very easy to grow as well but be prepared because bees just love Thyme. Many people use Thyme in stews, salads, meats, soups, and vegetables. Thyme is a very common household herb and is a member of the mint family. The plant is very aromatic and comes in many varieties. Thyme is a frequently used herb in many fish dishes. Oddly enough as much as honey bees love to suck the nectar from the Thyme plant is as much as other insects loathe it. Some people have been known to make a mist spray of Thyme and water and use it as a bug repellent.
Tarragon
Tarragon is a relative to the Sunflower family and there are two different breeds of Tarragon, Russian and French. However, when you go shopping and pick up some Tarragon for your pantry or a favorite recipe it is almost guaranteed that you have just selected the dried leaves of the Tarragon plant because that is what is most often used and sold for commercial purposes.
Tarragon has a somewhat bittersweet flavor to it, almost resembling anise with that hint of licorice flavor to it. Tarragon does not have a long history behind it like most of the other herbs as it was not brought into the Unites States until the 19th century. It does have some mention about being used in England much before that time though. Traditionally, Tarragon is used to flavor such things as vinegar, relishes, pickles, mustard, and other various sauces.
Sage
Sage is a relative to the mint family. It is common for Sage to be ground, whole or rubbed but is generally in more of a coarse grain. Sage is grown in the United States but is also grown in Albania and Dalmatia. Sage is a very popular herb in the United States and is used quite frequently for flavoring such things s sausage, pork, lamb, and other meats, salads, pickles, cheese, and stuffing. The smell of Sage is very aromatic and distinct.
Sage loves to hang around in the kitchen with Thyme, Rosemary, and Basil. They work very well together. Sage is normally one of the main herbs in stuffing for poultry but is often added to lamb and pork dishes as well. Sage is very strong and should be used sparingly as a little goes a long way. Sage, like many other herbs develops its full flavor the longer it cooks and withstands lengthy cooking times which might be why it is so good when used in the stuffing for the Thanksgiving turkey that cooks for about five hours.
Rosemary
Rosemary is a relative to the mint family and the name is derived from its Latin origin to mean “dew of the sea.” Rosemary is very common in Mediterranean cuisine and has somewhat of a bitter astringent taste to it. While that is true it compliments oily foods very nicely. A tisane can be made from the Rosemary leaves and that is also very popular when cooking.
Parsley
When it comes to herbs, traditions have changed, varieties have increased, but through it all, 
Parsley has just stayed Parsley, flat or curly leaf, nothing major and no need for change. Use it as an herb or use it as a garnish, it does not matter people still love it. Often used fresh or dried, fresh is more popular and has very easy access when purchasing it or growing it. Storing it is simple, just wrap it is a damp paper towel and place it in a baggie and store it in the fridge. Parsley is used for all kinds of sauces and salads. Parsley can pretty much be added to anything and is used often to color pestos but it is very frequently used as a garnish.
Throughout history, parsley has been used for cooking as well as for medicinal purposes but has also been used for a lot more. Early Greeks used Parsley to make crowns for the Olympian winners. Hebrew tradition uses Parsley as part of Passover as a symbol of spring and rebirth. Parsley tracks all the way back to Hippocrates who used it for medicinal purposes for cure alls and as an antidote for poisons.
Oregano
If someone says Oregano, it is likely that you will think in terms of cuisine. 
You would be right as most people do think of Oregano is sauces and so forth. However, there are actual medicinal properties to Oregano as well. Oregano makes a luscious cup of savory tea that works well for gas, indigestion, bloating, coughs, urinary problems, bronchial problems, headaches, and swollen glands and to induce and regulate a woman’s menstrual cycle. Others swear that is can cure fevers, diarrhea, vomiting, and same jaundice.
In the capsule form the leaves are dried and then crushed and placed into the empty capsule shell. Further, even others use the dried leaves by crushing them and adding just enough water to create a paste like substance and use it for a cream to apply for arthritis, itchy skin, sore muscles, and swelling. For a relaxing and soothing bath use Oregano leaves in the bath water. Finally, some people make Oregano oil and claim it helps rid toothaches.
Marjoram
Marjoram is the dried leaves from an herbal plant called the Origanium hortensis. 
The name Marjoram is a Greek word that means “Joy of the Mountain.” Ancient Greeks believed that if Marjoram grew on a grave that person would enjoy eternal happiness. The taste of Marjoram is a bit sweeter than that of Oregano. Many people believe that Marjoram is, in part, a species of Oregano. Marjoram is a pretty user friendly herb that is used quite traditionally in Italian, French, North African, Middle Eastern, and American cuisine. Marjoram compliments quite nicely sausages, various meats, fish, tomato sauces, salad dressings, breads, stuffing’s, and salads.