CULINARY HERBS

State Route 256 between

Main Street and Livingston Ave.

In Olde Reynoldsburg

614-861-5700

fishersgardens.com

Your source for:

Fisher’s

Gardens

  1. Flowering Annuals

  2. Flowering Baskets

  3. Geraniums

  4. Container Gardening

  5. Tropical Plants

  6. Hanging Baskets

  7. Vegetables

  8. Herbs

  9. Perennials

  10. Trees

  11. Shrubs

  12. Roses

  13. Pansies

  14. Fall Mums

  15. Custom Container Planting

  16. Miniature Gardening

  17. Gardening Information

  18. Flowering Cabbage & Kale

  19. Houseplants

  20. Ground Covers

  21. Chemicals & Fertilizers

  22. Garden Supplies & Tools

  23. Unique Garden Gifts

  24. Pottery

  25. Seasonal Holiday Items

  26. Potting Soil

  27. Classes

  28. Seeds

  29. Garden Art

  30. Grave Blankets

A few basic rules for herbs are:

    *at least four hours of sun per day

    *good drainage (no wet feet)

    *good soil (amend Ohio clay soil with a composting agent such as Sweet Peet) or use a lightweight potting soil (such as Fisher’s brand) for potted herbs.

BASIL: Annual (12-24”) Sweet Basil is the most common and versatile.  A must with fresh tomatoes.  Also good with eggs and fish and in soups, stews, salads and sauces.  Many, many varieties to choose (Thai, Lemon, Green Globe, Cinnamon, African Blue, Purple).  Pesto (a blend of Basil, pine nuts, Parmesan cheese, and olive oil) is an easy and tasty way to capture the flavor of Basil.


CHIVES: Perennial (12-15”) Great onion flavor.  You should have several plants in order to fulfill all the recipes chives can fit into.  Garlic Chives are similar (except with the obvious more garlic flavor) but are flat leaved.  The early spring pink blossoms are edible and attractive in salads.  BE CAREFUL: Garlic Chive mashed potatoes can become addictive.  Chop leaves and add to omelets, salads, soups, dips.


PARSLEY: Biennial (8-12”) Parsley is underrated because of it’s history as tasteless, dried leaves and as a limp garnish on a restaurant dinner plate.  Try fresh chopped Parsley in any dish to perk it up.  Curled Parsley has more of a bite to it than the flat leaved Italian Parsley.  Use in potato salad, rice, soups, tomato sauce.


OREGANO: Perennial (10-24”) The definitive taste of pizza here in America!  Oregano is stronger than Sweet Marjoram even though there are similarities in looks.  Greek Oregano has larger leaves (one of my favs!).  Beef, chicken, eggs, and soup also benefit from the addition of Oregano.  Pair with Parsley, Garlic, and olive oil for a great sauce for fish.


CILANTRO: Annual (18-30”) What Oregano is to Italian cooking Cilantro is to Mexican fare.  It looks almost identical to Flat Leaved Parsley until you get your nose involved (it’s actually called Chinese Parsley).  There’s no denying the unique scent of Cilantro.  Pairs well with seafood, rice, chicken, and a must for all salsa.  Don’t let it “bolt” or “go to seed” (which means flowers appear) otherwise you’ve missed the great taste of Cilantro.  It’s best to harvest when this plant is about 6-8” tall.


SAGE: Perennial (10-30”) Most of us think of using Sage in Thanksgiving stuffing or in sausage, but this herb does well in stews, teas, with fish or other meats.  Lots of different varieties too -- Clary Sage as large leaves, Tricolor and Purple Sage add color.  Pineapple Sage is an annual here in Ohio, but it shouldn’t be overlooked as it is a great addition to fruit salad, sorbet and other desserts because of it’s tropical taste.