Herbs in the Warmbier Farms Greenhouse
We are beginning to have people inquire as to what types of things we will have available in our greenhouses this year. This has inspired me to do a bit of digging (so to speak). We will have the following herbs available this year. I will be adding pictures as the year progresses.
Thyme. There will be various types of Thyme available this year, from woolly to lemon. Some of the shorter types of thyme are used in walking paths. Other types are used in cooking, soups, potatoes, even bread. Most varieties of thyme are perennial to our area, zone 5.
Mints. Chocolate, Spearmint and more. One of the most important thing to know about mints is that they are invasive. We highly recommend putting them into some sort of container to keep them from spreading. They will spread even from a cutting falling on the ground. Mint is one of the more versatile herbs in cooking. Works in both sweet and savory. It can even be used to make pesto!
Chives. All I can say in my family is potatoes. Chives can be used in many dishes though. Something that I did not know though, heat destroys the flavor of chives, they are best added at the last minute.
Sage. Sage is a member of the mint family. Used to season poultry and sausage, and is equally at home seasoning root vegetables. Sage was used as a medicine as far back as Roman and Greece. And you can bundle it and burn it as well to create some ‘good vibes’.
Rosemary. Rosemary is used in various foods and teas. It is also toxic if taken as an oil. Care must be taken in consumption. If bringing it into the house it is very temperamental it is watered too much.
Lavender. Lavender is an herb that never looses its scent. Can be used in cooking, particularly in fatty meats. Works well in aromatherapy as well. Can be used in the treatment of headaches, exhaustion and more.
Oregano. Oregano is a classic Italian herb. Used in dishes with tomato sauce or olive oil bases. Has the very best flavor in its uncooked form. Please note that not all oregano is equal. There are now types of oregano that are strictly decorative and should not be eaten.
Parsley. The one herb almost everyone knows as a garnish, but will not eat. Can be cooked and reduced for various sauces. So much more! Next time you have some, please check to see what all you can do with it.
Marjoram (hopefully we will have). Marjoram is a member of both the mint and the oregano family. Often described sweeter and more delicate that oregano. Often used in sachets in conjunction with other herbs to give flavor to soups, stews.
Dill. Making pickles, your gonna need some. In addition, the leaves and seeds are used as seasoning in many different sauces and even bread.
Anise Hyssop. Lots of medicinal uses. Used as a sweetener and for teas.
Cilantro. Fresh cilantro is a flavorful addition to lots of things. Can be mixed with sour cream as a topping for soups, chili and more. Anything you want to add some zest to. Many people find it too strong eat unless used in other dishes. Easy to freeze and use later as well.
Stevia. Stevia leaves can be used as a sweetener in drinks, dairy products and more. If you have allergies to ragweed and related plants you may want to avoid as it is from the same family.
Agastache. I will let you decide what you can use it for, but it is also called Hummingbird Mint!
There will be other herbs and similar items, Indian Mint, Lemon Grass and more!
