Article by Kathy Guerrero -
My grandmother was the sole inspiration in my lifelong gardening adventures. Her garden in The Berkeley Hills was breathtaking. She was the best cook I’ve ever known. I attribute this to her use of fresh herbs in nearly everything she cooked. My earliest memories were of her taking me from her kitchen to her herb garden, just outside her front door, where the intoxicating mixture of herbs scents overwhelmed anyone who entered. The stepping stones were extended by masses of wooly thyme, making each step cause to breathe deeply in the aroma bursting forth. In the evening she would snip a little bit of this and a little bit of that to add to her recipes for dinner.
Although my grandmother’s herb garden was located in Berkeley, Zone 10b, the sections of Zone 9b in Yolo and Solano Counties present the ideal climate for cultivating a diverse and aromatic herb garden. With mild winters and long, warm growing seasons, we can successfully grow a variety of herbs that thrive in our Mediterranean-like conditions.
Whether you're a culinary enthusiast, a tea lover, or simply love the aroma in your garden, the following list is what my Grandmother recommended for beginners.
Common Sage (Salvia officinalis)
A staple in Mediterranean cooking, sage offers earthy, robust flavor and attractive silvery-green foliage. ’Holts Mammoth’ was growing in her garden. Its leaves are larger and more rounded with a pebbly texture. It thrives in full sun with well-drained soil and is drought-tolerant once established. Prune regularly to keep it from becoming woody. Commonly used in stuffings and sausages or to add flavor to cream cheese.
Rosemary (Salvia rosemarinus)
Newly classified into the Salvia family, there are many different varieties with different growth habits, sharing the same characteristic fragrance. In Zone 9b it can be grown as a perennial shrub, providing year-round foliage and flowers that attract pollinators. With its piney aroma and hardy nature, it is indispensable with roast lamb, veal, and poultry.
Sweet Marjoram (Majorana hortensis)
This tender perennial, often grown as an annual in cooler climates, thrives in our area. It requires full sun and minimal watering once established. Sweet Marjoram is one of the most important herbs in the culinary garden. It has a sweeter, milder flavor compared to oregano. It is a favorite in sausage, soups, sauces, gravies, vinaigrettes, and is commonly used in vegetable dishes. It was one of the old stewing herbs and is used in potpourri as well.
Another marjoram is the Wild Marjoram or Oregano (Origanum vulgare)
Oregano has a stronger, spicier flavor. It is a perennial that spreads readily. It has a pungent, spicy flavor and is widely used in Spanish, Italian, and Greek dishes.
English Thyme (Thymus vulgaris)
From the cook’s point of view, the most important thymes are –
English thyme; the common thyme indicated in most recipes.
Caraway thyme (Thymus herba-barona), whose botanical name is derived from the fact that for centuries, the English used it to rub into the baron of beef before roasting.
Lemon thyme (Thymus septum-corridors), used in tea and other dishes, is also delicious.
There are dozens of species and varieties. Like other Mediterranean herbs, it prefers full sun and well-drained soil.
Summer Savory (Satureja hortensis)
There are two main savories in the kitchen. Summer savory is an annual herb with a sweet and delicate taste. It is often used in fish and meat dishes and is especially good with green beans. It grows quickly in the warm California summer and can be succession-planted for a steady harvest.
Winter Savory (Satureja montana)
Unlike its summer cousin, winter savory is a woody perennial with a sharp flavor. It prefers dry, sunny spots, and is small enough to edge the garden.
It’s excellent seasoning for soups and stews. When summer savory is no longer available, winter savory may be used as a substitute.
Sweet Basil, Genovese Basil (Ocimum basilicum)
Basil is an annual in this area with light green leaves and tiny white flowers. Among the numerous varieties, there are purple-leaved varieties with pink blossoms and a dwarf variety.
Regular harvesting encourages bushy growth and prolongs the season before it bolts (flowers and goes to seed). Once it flowers, the leaves can become bitter. Try varieties like Thai, or lemon basil for a flavorful twist. Basil is the favorite herb of many cooks. It goes especially well with all tomato dishes, and vegetables.
French Tarragon (Artemisia dracunculus)
This delicate perennial herb prefers slightly cooler conditions and afternoon shade in hot climates. It is not as easy to grow as most of the herbs. It prefers lean soil (low clay content and a relatively high proportion of sand or silt), good drainage, and a fair amount of sun. The true French tarragon has a distinct hot and spicy taste. It is delicious with chicken or veal, sauces, and we all know the tarragon-flavored vinegar.
Parsley (Petroselinum crispum)
Both flat-leaf and curly parsley varieties thrive in this zone. Although it's a biennial, it's usually grown as an annual. It prefers moist soil and some afternoon shade in the hottest part of the summer. It is well-known as a garnish on a platter, but it is also an attractive edging in the garden. It is delicious when chopped up and added to soups, sauces, meats, and vegetables. It is an essential in most “herb bouquets.“ Flat-leaf Italian parsley has a finer flavor than the more commonly grown curly variety.
Spearmint (Mentha spicata)
This refreshing, invasive perennial should be grown in containers to prevent it from overtaking your garden. Spearmint thrives in partial shade with regular watering. Other lesser-known varieties include bergamot mint (M. citrata), apple mint (M. rotundifolia), and peppermint ( M. piperota) are great for teas, mojitos, and desserts.
Chives (Allium schoenoprasum)
Chives are an easy-to-grow perennial with mild onion flavor and attractive purple flowers. They are another indispensable member of the culinary herb garden. They prefer moist, fertile soil and full sun to partial shade. Harvest it by snipping from the base to encourage regrowth.
Chives offer a wide variety of uses in the kitchen. The flowers have an onion-like flavor, but they are milder than the stems. Used to flavor vinegar and in salads, they are delicious. The stems can be used in almost everything from steak and seafood to soups, potatoes, eggs, and roasted vegetables.
After establishing these basic culinary herbs in your herb garden, you may be interested in other, lesser-known herbs to enhance your culinary adventures. We will discuss those in a later article.