Winter herbs
Winter-hardy herbs look fabulous in garden, add pop and flavor
Published: Saturday, January 3, 2009 at 4:20 a.m.
Last Modified: Saturday, January 3, 2009 at 9:33 a.m.
At her family-run herb farm in Vacaville, Rose Loveall-Sale hears the same question often this time of year.
" 'Where's the winter basil?' Customers ask that all the time," she said. "But there is no winter basil. There's only summer basil."
That popular herb can't take cool weather, fizzling to nothing as soon as nighttime temperatures drop into the 40s. But there are plenty of other great herbs that add pop and flavor to cooking all winter long.
And for pesto lovers, such herbs as arugula and Italian parsley can sub for beloved basil with a little creativity and olive oil.
Several of these winter-hardy herbs not only taste good, they look fabulous in the winter landscape, adding interesting contrast to borders and rock gardens. Planting them now provides flavoring for hearty seasonal dishes as well as allowing these perennials to put down healthy roots and establish themselves for years to come.
In mild climates, some varieties of rosemary and sage bloom through winter into spring, a plus for hummingbirds.
“Rosemary, sage and thyme — those are the obvious choices for winter,” Loveall-Sale said. “But there are several other herbs that are fabulous for winter gardening and cooking.”
During a tour of her herb garden, Loveall-Sale pointed out the winter savory, as the name implies a winter alternative to its summer cousin.
“It almost looks like thyme,” she said. “It has this wonderful peppery flavor that’s well suited to winter cooking. You can use it in soups, stews, egg dishes.
And of course, it’s great with beans. It’s very easy to grow and works great in a container garden.”
Two Italian natives — oregano and flat parsley — also winter well in milder climates.
“There are so many different oreganos, but only the Italian oregano will last through the winter,” Loveall-Sale said while admiring a huge example.
Italian (flat) parsley tastes a lot like the familiar curly variety. But while the curly type shuts down in winter, its flat cousin keeps chugging along.
“It will last a full year before it bolts, and then it usually reseeds itself,” she said.
Mexican tarragon, actually a member of the marigold family, is another winter alternative to a summer favorite. While French tarragon dies back to the ground, Mexican tarragon produces through the year.
Another marigold relative is a common winter bloomer, but an unusual herb. calendulas — the pretty little orange flower — is another staple in Loveall-Sale’s own winter garden.
“You eat just the flowers,” she said. “They add a little spice and color to salads.”
Don’t forget garlic, which grows dependably all winter. “That makes a good substitute for chives, that tend to poop out,” she said. “Use the green portion now and the cloves next summer.”
Three salad herbs — arugula, burnet and sorrel — add interesting flavor to winter meals and bright green to the garden.
“They’re very nutritious greens,” she said. “They’ll make it through the winter and add to salads the whole season long.”
Many of these winter herbs take to container gardening. Morningsun packages five to seven popular herbs planted together in a 12-inch pot, an idea that’s easily replicated at home with herbs. “It can decorate the table, then you can use (the herbs) in the kitchen. And in the spring, you can replant the herbs in the garden so they can really take off.”
All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.
Comments are currently unavailable on this article