Download Herbs for Florida Gardens 2013 - UF/IFAS Extension Polk County

Herbs of Florida
by
David Shibles
Polk County Extension Service
October 14, 2010
Location and Soil Preparation
• group annual and perennials.
• few chemicals are registered for use.
• most grow well under the same conditions of
sunlight and soil.
• always good to amend soil
• check pH – most herbs require ca. 6.5
• sage, rosemary, and thyme require a somewhat
well drained slightly moist soil.
• parsley, chervil, and mint like soils which retain
considerable moisture.
Propagation
• annuals and biennials are usually sown from seed.
• perennials are usually best started in plant beds
or seed boxes using seeds and cuttings.
• a few plants such as sage, balm, and rosemary
can be propagated by cuttings.
• plants such as thyme, winter savory, and marjoram
can be propagated by simple layering.
• older plants of chives, rosemary, and tarragon
can be multiplied by dividing the crown.
• mint spreads rapidly by runners which root – these
can be rooted.
Container Grown Herbs
• most herbs can be grown outside in containers
along driveways, walks, patios or on porches or
patios.
• hanging baskets work well.
• some can even be grown indoors – make sure
they have plenty of sunlight.
• fertilization and soil preparation of herbs in
containers is similar to vegetables.
Harvesting and Curing
• seeds, leaves, flowering tops and sometimes
roots are often used for flavoring.
• the flavor comes from volatile or essential oils
contained in leaves, seeds, and roots.
• young tender leaves can be used at any time
of the season.
• if the leaves are going to be used at a later date
then they need to be harvested when the plant
begins to flower and dried rapidly in a well
ventilated room.
• tender leaf herbs like basil, costmary, tarragon,
lemon balm, and the mints which have a high
moisture content should be dried rapidly away from
light.
Harvesting and Curing (con’t)
• the less succulent herbs like sage, rosemary, thyme
and summer savory can be partially dried in the sun without
losing color but avoid excessive exposure.
• the seed crop should be harvested when they are mature
or when the color changes from green to brown or gray.
• a few plants of annual species may be allowed to mature
seed to be planted each season.
• for storing, the seed need to be dried thoroughly in a
airy room for several days and then a day or two in the sun
to prevent loss of viability and molding.
Sweet Basil – Ocimum basilicum
• many sizes and colors – leaves green to purple to
variegated.
• is an annual.
• plant seeds ¼ inch deep, fairly thick, and thin seedlings
to about 4 inches apart in the row.
• plant in early spring or fall.
• the green tender leaves may be used fresh at any time
or dried along with white flowers.
Sweet Basil
• easy to raise and fast
growing.
• likes part shade.
• will frost in winter.
• cover roots with mulch.
• easy to grow from seed.
• sow when danger of frost
is over.
Cinnamon basil has attractive
purple and lavender flowers
making it an interesting
addition to ornamental plants.
• dark opal basil is an attractive
foliage plant with the familiar
basil flavor.
• goes nice with yellow or silvergray foliage plants.
Cardamom – Elettaria cardamomum
• is a tropical perennial herb which may reach heights
of about 5 to 10 feet.
• thick rhizomes give rise to erect shoots that bare two
rows of lance shaped leaves about two feet long.
• the flowers develop on separate, horizontal stems
that spread along the ground.
• the fruits are greenish capsules about ¾ inch long
and contain 15 – 20 aromatic reddish brown seeds.
• cardomum is the principal ingredient in curry powders
and is used to flavor confectioneries, liqueurs, and
chewing gum.
• it is mixed with coffee in the near east, in southeast
Asia it is mixed with betel leaves for chewing, in the
west it is used as a perfume, in Mexico it is mixed with
chewing gum, Scandinavians use it to flavor bread,
cakes, candies, sausages and other meats.
Cardamom makes a nice addition to the sub-tropical
landscape, but in zone 9 can be killed back to the roots
by freezes.
Coriander – Coriandrum sativum
• this herb gives two distinct flavors for the kitchen –
cilantro and the dried seeds are coriander.
• cilantro is used like a parsley leaf garnish in Mexico
and south east Asian salads, soups and meat dishes.
• coriander is an aromatic spice used in European and
Middle Eastern stews, sweet breads and cakes.
• coriander reaches a height of 2-3 feet with a spread of
1-2 feet.
• it now grown all over the world and has been known for
about 5000 years.
• it goes well with fish and especially well with beans.
• harvest coriander for the seeds when the plants turn brown.
• coriander is used as an aromatic spice in Chinese, Indian
and European cooking.
• coriander is used in chutneys, curries, marinades and in
sausages – can be used as a powder in breads and cakes.
Coriander (con’t)
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does well in full sun to partial shade.
grows fast – to seed in 90 days.
does best in dry climates but likes regular watering.
it is an annual which will tolerate light frosts.
suffers with high temperatures and humidity.
sow seeds after last suspected frost.
Coriander seeds.
Cilantro is an attractive herb with lacy foliage and
tiny flowers held in compact umbels.
A stand of cilantro.
Dill – Anethum graveolens
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grows to about 3-5 feet tall.
all parts of the dill plant are highly aromatic.
‘Dukat’ produces abundant foliage and is best for dill weed.
‘Bouquet’ has large seed heads and is ideal for use in
pickling spices.
• ‘Fernleaf’ is small to about 18 inches, slow to bolt, and good
for containers.
• ‘Long Island Mammoth’ is the most widely grown cultivar
and is suitable for both dill weed and dill seeds.
• great as a butterfly plant.
• dill is usually used fresh but can be frozen.
• seeds are harvested just as they begin to turn brown –
usually 2-3 weeks after flowers have finished.
• cut seed heads off and store in paper bag until seeds can be
shaken off.
dill (con’t)
• dill is fast growing and easy to cultivate.
• does best in full sun.
• needs typical garden watering – it may bolt in prolonged
dry periods.
• is an annual which can be grown in USDA zones 9-11 –
in spring and fall in zone 8.
• sow seeds after the last suspected frost.
• plant seeds every couple of weeks to insure a constant
supply of fresh leaves.
• dill usually self sows so give it some room.
Popular dill cultivar – ‘Long
Island Mammoth’
Dill weed is a favorite of swallowtail butterflies.
Dill in full bloom.
Garlic – Allium sativum
• related to onions - stand about 1-2 feet tall at maturity –
hardneck garlic (rocambole) is a related cultivar.
• produces an underground bulb which contains
6 to 20 segments called cloves.
• there are more than two dozen varieties.
• garlic has been cultivated for more than 5000 years.
• not known from the wild, but derived from a native
species in central Asia.
• protection from vampires is just one of its many uses.
• until recently only poor people ate it.
• contains compounds which are antibacterial, antifungal,
and reduce blood clotting.
• the cloves must be crushed to release its characteristic
odor and its therapeutic effects – an enzyme called allicin.
Garlic (con’t)
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grow in full sun, but will do pretty well in partial shade.
needs regular watering.
grown as an annual.
started from cloves broken out of the bulb – usually does
not produce viable seeds.
• best planted in the fall and allowed to over-winter in
the ground and harvested the following summer.
• plant individual cloves flattened end down 2-3 inches deep
and 3-4 inches apart.
• harvest when the tops turn brown and fall over.
• dry the harvested bulbs for about a week (not in direct sun)
and store in a dark dry area or braid for a decorative effect.
• store in a refrigerator in a plastic bag for up to 8 months.
Korean red garlic about ready for harvest.
Freshly dug garlic bulbs.
Garlic cloves
Ginger – Zingiber officinale
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the common cooking ginger is a herbaceous perennial.
the plants get about 4 feet tall and have narrow leaves.
ginger grows from an aromatic tuber-like rhizome.
the flowers grow on a separate stem from the foliage stem.
most gingers in cultivation are sterile cultivars grown for
the edible rhizome and the flower is rarely seen.
• ginger is a commercial crop in Latin America and Africa – 50
percent of the worlds production comes from India.
• cooking ginger is not much good as an ornamental.
• ginger root is used around the world as a spice or food additive.
• ginger is fried and eaten plain, and used in curry pastes and
other sauces in India.
• used to flavor fish and meats and for making tea in Indonesia.
• it is boiled or fried in Chinese cookery.
• used with sushi and pickled ginger (beni shoga) in Japan.
• used in Jamaica to make Jamaican jerk paste.
• and ginger ale in the U.S.
Ginger – (con’t)
• ginger is often grown in containers and brought indoors
during the winter when water and light are reduced.
• common cooking gingers are not usually found in garden
centers because they are not very ornamental.
• they need part sun.
• they need regular moisture.
• they are recommended for zone 8 – 12.
• plants can be started from store bought ginger roots – fresh.
• the planted piece should have eyes or nodes.
• plant the rhizome about one inch deep in amended soil
The ginger plant grows well in zone 8
Ginger root or rhizome – part that is eaten
and spice is obtained.
Fennel – Foeniculum vulgare
• fennel is confusing because there are two types.
• sweet fennel is grown for its leaves, shoots and seeds
and is used as flavoring agents in food.
• sweet fennel is also grown as an ornamental – varieties
include ‘Bronze’, ‘Giant bronze’, ‘Smoky’ and ‘Purpureum.
• Florence fennel, is grown mainly for its thickened, bulbous
leaf base which is eaten as a cooked vegetable.
• cultivars of Florence fennel include ‘Rubrum’ with bronze
colored foliage, ‘Romy’ is an old Italian heirloom, ‘Zel Fino’
is common in Europe and the U.S. • Except for the bulbous base on the Florence fennel, the two
are very similar in their licorice-like flavoring.
• the plant resembles dill, with narrow, finely feathered
leaves, bright yellowish green hollow stems and umbrellalike seed heads.
Fennel (con’t)
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takes about 80-100 days for bulb to develop.
leaves can be taken much earlier for salads.
takes full sun.
needs supplemental watering during dry periods.
seedlings of Florence fennel are tender to frost – but
large plants will take 25 F.
• start seed in September or October.
Fennel flowers
Florence fennel
Florence fennel
Lemon Balm – Melissa officinalis
• lemon balm is a herbaceous perennial which has a
lemony fragrance when crushed.
• the plant may reach 2-3 feet tall and 2-3 wide.
• leaves are arranged in opposing pairs on square stems.
• ‘All Gold’ is a selection with yellow leaves.
• grows naturally in southern Europe and northern Africa.
• may be a little weedy looking as an ornamental.
• a tea is said to calm the nerves.
• leaves are used in cooking as a substitute for lemon peel
and in salads.
• lemon balm grown for tea needs to be cut back frequently.
• lots of medicinal claims – baldness, strengthen the brain,
and renew youth.
Lemon balm (con’t)
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well drained soil and full sun.
is tolerant of drought and should be kept dry in winter.
zones 3 -9.
propagate by division of root mass.
the species not the cultivars can be propagated from seed,
but the seed is small and growth is slow.
• attracts honey bees.
Lemon balm leaves
Sweet marjoram – Origanum marjorana
• sweet marjoram is a bushy half-hardy perennial shrub
and is often grown as an annual.
• reaches 1-2 feet tall and is descending.
• the stems will take root when they touch the soil.
• there are three kinds commonly grown as herbs – sweet,
pot and wild marjoram.
• wild marjoram is another name for oregano.
• pot marjoram has larger flowers, but seems to have less
pleasing fragrance.
• sweet marjoram is native to North Africa, Turkey and
South East Asia.
• sweet marjoram retains it fragrance better than any other
herb by drying.
• use on anything with tomatoes, turkey stuffing, German
sausages, often used in French, Italian and Portuguese food.
Sweet marjoram (con’t)
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well drained, slightly limy soil.
nearly full sun
likes well drained soil with frequent watering.
Zones 9 and 10 – is frost sensitive.
can be grown outdoors as an annual and replanted in
spring.
• grows easily from seed, but is better to grow from
cuttings so you will know exactly what the smell is like.
• cuttings root any time of the year.
Sweet marjoram
Wild marjoram – Origanum vulgare
(also know as oregano)
• wild marjoram is a bushy, semi woody sub-shrub with
up right spreading branches.
• some spread along the ground others are upright.
• they bare tiny purple flowers during the summer.
• common (Greek) oregano has hairy leaves and white flowers.
• Italian oregano is a hybrid between oregano
(wild marjoram) and sweet marjoram.
• can be used as an edge in borders and around the herb
garden – it is great in hanging baskets.
• pinch back to encourage branching and dig up every
2-3 years as it become woody and less productive.
• oregano loses it flavor with cooking so add last.
• goes well with tomato and rice dishes.
• use in salads, casseroles, soups, sauces and poultry dishes.
Oregano (con’t)
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grow in well drained neutral to alkaline soil (6-8).
full sun
water sparely – causes root rot.
zones 4 to 9.
easy to grow from seeds, but you may not know what
you will get.
• don’t cover seeds when planting – they like light.
• for real Greek oregano O. vulgare subsp. hirtum –
propagate from a plant with cuttings or root division
from a plant you like.
Greek oregano O. vulgare subsp. hirtum
low growing cultivar ‘Compactum’
Parsley – Petroselinum crispum
• parsley is a clump forming biennial which grows to
about one foot.
• there are three varieties of parsley – crispum is the typical
curly leaf, neapolitanum which is the flat leaf types and
tuberosum which is the hamburg, turnip rooted and
German parsley.
• in the kitchen it helps blend other flavors and reduces
strong odors.
• the Japanese fry it in tempura batter, the British make
parsley jelly, the Mexicans use it salsa verde, the French
use it in everything, the Germans like the root parsley.
• retains flavor better when frozen – the Italian parsleys
are the best when dried.
• high chlorophyll make it a good breath freshener – with fish.
Parsley (con’t)
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pH around 6.
full or part sun.
regular watering during dry periods.
it can tolerate frosts and freezes down to 20 F.
does not do well in temperatures over 90 F.
propagation by seed – germination may take 10 to 25
days – this can be speeded up by soaking in water.
• when planting do not cover with more ¼ inch soil.
• has high vitamin C content.
• used in commercial soaps, shampoos, perfumes and
skin lotions.
Italian parsley
curly leaf parsley
Rosemary – Rosemarinus officinalis
• well drained soil – takes the heat.
• does not like acid soil.
• use a well drained soil mix like cactus mix with perlite
and supplemented with lime.
• 6 hours full sun every day.
• does not need supplemental watering.
• zones 8 to 10 ‘Arp’ is hardy to zone 7.
• propagate from cuttings in water, but do better in soil.
• seed take a long time to germinate and are not true
to parent.
• Increases blood flow under skin.
foreground is ‘Arp’ cultivar, in the background
is ‘Blue Spires’ at right and ‘Tuscan Blue’ on left.
Thyme – Thymus vulgaris
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does best in neutral to alkaline soils.
replace every few years as it gets woody.
needs regular watering
zones 5 -9
can be grown from seed, but parentage is unknown.
full sun to partial shade.
easy to root from cuttings or separate out sections of
rooted stems.
• is antibacterial – used in Listerine.
‘Narrow Leaf French’ thyme cultivar
Sage – Salvia officinalis
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prune frequently and replace every 3-4 years.
full sun
average water requirements – not drought tolerant.
zones 5 – 10.
not true to parent as seed.
known cultivars can be propagated by cuttings or root
division.
• has been associated with longevity for centuries.
• used in most western cooking.
purple sage