What aromatic herbs can be grown in the garden?

For those who adhere to the “informal” style in landscape design, the herb garden is a real find. A garden in which spicy herbs reign is not an invention of today, but an old tradition that is again becoming fashionable. If the plot has a small free space that you would like to decorate with ornamental plants and use with maximum efficiency, then the “aromatic” garden is what you need. From spicy herbs, you can build a flower bed, a curb and, in the end, an ordinary garden bed. What kind of herbs are best grown in an “aromatic” garden, read the article.

Spices

Content:

• Rules for organizing an "aromatic" garden
• Harvesting herbs
• Choosing plants for a spicy garden

Rules for organizing an "aromatic" garden

Forming a flower bed or herb bed is not too different from forming a regular flower garden.

Choose a place in the garden for the flower bed so that it is convenient to approach it in any weather. Its shape can be any: round, square, triangular. Plant the tallest plants such as cumin, fennel, tarragon in the center so that they do not obscure other plants. From the flowering spicy plants in the center, you can also plant cucumber grass with bright blue edible flowers and a red swan with bright beautiful leaves. On the border, you can plant plants with graceful leaves - chervil, curly parsley, thyme, savory.

A special place should be reserved for annual spices. In the space allocated for them, be sure to sow basil, chervil, dill, mustard leaves and other plants of your choice, desire and taste.

An indispensable element of the garden in the village is a vegetable garden, and therefore even the most uncomplicated beds will look natural on the site.

To prevent tall plants from shading other residents of the spicy garden, build them an easy support from twigs or wire. The rest, smaller herbs, should be grouped around tall plants. In order for the spices to grow well and have the same pronounced smell and taste, it is better to place the garden in a sunny place and water it more often.

It is not at all necessary to plant all the herbs directly in the ground. Some of them can be planted in pots without a bottom and plastic containers, for example, mint - after all, its roots can spread over a large area.

Herbs in containers

To use the aerial part of the plants as spice additives, they must be harvested during the period of full development (when the growth of the leaves is complete or the plant is in the full flowering phase). Such harvesting of plants, as a rule, is carried out in the summer.

It is necessary to collect raw materials in good dry weather, in the afternoon or in the evening, when there is no dew on the leaves. It is advisable not to water garden plants on the eve of collection. Good watering is best done after harvesting raw materials - for better growth of new leaves or to stimulate the formation of inflorescences.

Well dried raw materials are brittle, easily crumble when touched. It has a beautiful green or other natural color, without defects or damage. It is better to store dry raw materials in glass jars or kraft paper bags.

For a small family, it is not worth harvesting a lot of dry raw materials for the winter, since dried essential oil plants are stored for no more than a year. Having started to make preparations and use essential oil plants for cooking, you will soon evaluate and decide which herbs are raw materials, and how much your family needs to harvest for up to a year.

Drying herbs

Agastakhis wrinkled

Agastakhis wrinkled, or Polygrizzly wrinkled, or Lofant Tibetan, or Korean mint (Agastache rugosa) - anise aroma for exquisite salads and teas. It is called “northern ginseng” for its ability to strengthen the immune system. They are used in cosmetology to preserve the elasticity and youth of the skin.

Perennial herb of the Yasnotkov family. The aboveground part is used fresh for making salads and tea. Lofant is also an excellent honey plant and has unique medicinal properties. The advantages of this spicy herb include its simplicity and ease of cultivation. Lofant is propagated by direct sowing of seeds in open ground or through seedlings. The minimum planting pattern is 25x25 cm. Plants must be covered for the winter.

Agastakhis wrinkled, or Tibetan Lofant (Agastache rugosa)

Anise ordinary

Anise ordinary, Anise thigh (Pimpinella anisum) is an annual, thin and shortly pubescent plant. The root is thin, fusiform, taproot. Stem up to 30-50 cm high, erect, rounded, furrowed, branched in the upper part.

Medicinal annual herb from the Umbelliferae family with an erect, branched stem, up to 60 cm high, covered with a short downy. The leaves are alternate, the lower ones are solid, long-petiolate, rounded-reniform or cordate. The flowers are small, white, in complex umbrellas. Blooms from June to September. Prefers sunny areas, sandy loam or loamy soils.

The ripe fruit of anise is used, which contains an essential oil. Anise fruit preparations delay putrefactive and fermentative processes in the intestines, relieve spasms of the abdominal organs, inhibit the development of microbes in the renal pelvis and bladder, have expectorant and diuretic properties. Anise fruits are brewed like tea.

Anise ordinary, or Aniseed thigh (Pimpinella anisum)

Basil

Basil (Ocimum) - belongs to the mint family of herbs, used as a condiment to many dishes. Fresh basil has a rich aroma that can be described as a cross between licorice and cloves. Most varieties of basil have green leaves, but opal basil has a beautiful purple color. Other types of basil, such as lemon basil and cinnamon basil, are so named for their respective aromas.

A highly branched plant with tetrahedral stems from 30 to 60 cm high. Its leaves are oblong-ovate, sparsely toothed, green or purple up to 5.5 cm long. At the ends of the stems, basil ejects inflorescences in the form of tassels, consisting of several flowers. Their color can be different: pink, white, white and purple.

Basil is widely used as a spice both fresh and dry. As a spice, it is more appreciated fresh.

Mustard salad

Mustard salad, or Leaf mustard - a variety of Mustard (Brassica juncea) - an annual cold-resistant early maturing plant. Within a month, she develops a large rosette of large leaves, original in color. The flowers are small, yellow, collected in a spike-shaped inflorescence, the fruit is a pod.

Young leaves of mustard leaf are used fresh for preparing salads and as a side dish for meat and fish dishes, in boiled form, as well as salted and canned. Mustard is a relative of arugula, but is more like watercress in early maturity.Mustard leaf stimulates appetite, enhances the secretion of gastric juice and bile, has anti-inflammatory and antiseptic effects.

Mustard greens, in which ascorbic acid and rutin (vitamins C and P) predominate in the natural complex of vitamins, is an excellent antiscorbutic agent that prevents untimely aging of the walls of blood vessels, their loss of elasticity and the deposition of cholesterol plaques on the inner wall of blood vessels. Because mustard greens stimulate appetite, it should not be included in a weight loss diet.

Oregano

Oregano, or Oregano (Origanum) - a genus of herbaceous plants of the Lamiaceae family, includes 45-50 species. Perennial herbaceous plants or shrubs, 30-75 cm high. Rhizome glabrous, often creeping. Stem tetrahedral, erect, slightly pubescent, glabrous in the upper part. Leaves are opposite, petiolate, oblong-ovate, whole-edged, pointed at the tip, dark green above, gray-green below, 1-4 cm long.

This herb has a strong aroma. Traditionally used in Greek and Balkan cuisine. It goes well with cheese, fried fish, and is also suitable for flavoring vegetable oils.

Leaves are plucked as needed. Outdoors from June to November, at home all year round.

Oregano, or Oregano

Hyssop

Hyssopus, blue St. John's wort (Hyssopus) is a genus of plants in the Lamiaceae family. Perennial strongly odorous spicy herbs or shrubs with linear or oblong leaves.

Drought-resistant and winter-hardy shrub. Forms a bush 50-60 cm high and up to 60-70 cm in diameter, with erect branchy shoots. Shoots from below are lignified: in the first year they are green, later they acquire a grayish-brown tint. Leaves sessile, without petiole, small, green. The flowers are blue. The taste of stems, leaves and flowers is bitter and spicy.

In culinary use are mainly the dried leaves of the upper third of the plant. Young stems, leaves and flowers, fresh and dried, are used to flavor meals and snacks. In folk medicine, hyssop is used for angina pectoris, gastrointestinal diseases. It promotes digestion, stimulates appetite.

Hyssop infusion is recommended for the elderly as a fortifying drink. Possesses bactericidal properties.

When grown for seasoning, it is harvested throughout the summer: from a plant intended for medicinal purposes, the stems are cut off before flowering. At the same time, the upper part of the stems is cut off and the collection is dried in the shade. Store in a cool, ventilated area.

Common chervil

Openwork chervil, or Buten-leaved Kupyr, or Common chervil (Anthriscus cerefolium) is an annual plant 15-50 cm high with a fusiform root. Stems are straight, shortly pubescent, branchy almost from the base, swollen at the nodes. The leaves are triangular, three times pinnately dissected.

It has a sweetish aniseed aroma, a spicy sweetish, parsley-like taste, which is why it is used as a spice. It goes well with other green vegetables - tarragon, parsley, basil. In North America, ground chervil is used for grilling poultry, fish and egg dishes. It is used with hard-boiled eggs, salted omelets, fish sauces, green butter, potato soup, potato salad, spinach, poultry, fish, lamb and mutton.

Chervil dishes are a good vitamin and tonic. In folk medicine, the leaves and fruits of the plant were used for diseases of the kidneys, bladder, as an expectorant and astringent for gastrointestinal disorders. Good honey plant.

Sowing coriander, or cilantro

Cilantro or Cilantro (Coriandrum sativum) is an annual herb of the Apiaceae family, one of the most popular herbs.The stem of the coriander is erect, glabrous, up to 40-70 cm high, branched in the upper part. Basal leaves broad-lobed, coarsely dissected, with wide lobules and long petioles, upper leaves on short petioles with narrow linear lobes. The flowers are small, white or pink, arranged in complex umbrellas at the ends of the peduncles, forming 3-5 rays. Marginal flowers 3-4 mm long.

Coriander fruits are widely used as a spice for aromatization and fortification of sausages, cheese, canned meat and fish, pickles, pickles and liqueurs, are added in the baking of Borodino bread, confectionery and culinary products, as well as in the manufacture of certain types of beer.

Leaves of young vegetable coriander plants are eaten in the phases of the rosette and the beginning of shooting. The leaves have a pungent smell, they are eaten in salads, and also used as a seasoning for soups and meat dishes. Excellent honey plant. Delicate leaves are an excellent seasoning for salads, first and second courses, and the seeds are used in the preparation of marinades and confectionery. Coriander is also useful for colds and stomach ailments.

Coriander seed, Cilantro

Lovage

Lovage (Levisticum officinale) is a perennial herb; monotypic genus of the family Umbrella. The stem is 100-200 cm high, glabrous, with a bluish surface, branched at the top. The leaves are shiny, feathery, with large obovate or rhombic, somewhat incised lobes.

Frost-resistant and cold-resistant. The smell of lovage is sharp, spicy, the taste is sweetish at first, then sharp, spicy and moderately bitter. An essential oil is obtained from the plant, which is used in perfumery and cooking. Fresh stems, leaves and roots are used to flavor confectionery, drinks, marinades. Even small additions of lovage greens change the taste and give the canned food a peculiar mushroom aroma.

Green parts and roots of young plants are used for food as a spice in the preparation of green oil, salads; it is added to sauces, fried meat, gravies, soups, vegetables, rice dishes, cereals, poultry and fish. With the addition of a pinch of lovage, a strong meat broth acquires an exceptionally good taste, in which the taste of meat is emphasized and enhanced. Lovage is of particular importance in the diet along with dill and basil. The roots of lovage are shown in the diet for diseases of the liver, gallbladder, kidneys, obesity, rheumatism, flatulence.

Marjoram

Marjoram (Origanum majorana) is a species of perennial herbaceous plants from the genus Oregano (Origanum) of the Lamiaceae family. In the Middle East, it is better known as "Za'atar". Stems are erect, branched, 20-45 (50) cm high, woody at the base, silvery-gray. Leaves are oblong-ovate or spatulate, petiolate, obtuse, whole-edged, gray-tomentose on both sides. Inflorescences are oblong, tomentose-hairy, from three to five rounded, sessile, ovate, short spike-shaped bundles at the ends of the branches. The flowers are small, the corolla is reddish, pink or white.

Currently, marjoram is used mainly as a spice; it is added to salads, soups, fish and vegetable dishes, fresh or dried, and for canning. The plant is also used for the preparation of liqueurs, liqueurs, puddings, sausages, vinegar and tea flavoring. An essential oil is extracted from the aerial part of a flowering plant. Dry leaf powder is found in pepper mixtures. Marjoram improves digestion, is indicated for flatulence, has a diuretic and sedative effect.

In medicine in some countries, the plant is used for diseases of the respiratory tract and digestive organs. The use of marjoram is indicated for the dietary nutrition of gastric patients. In folk medicine, it is known as a gastric, tonic, anti-catarrhal and wound healing agent.Together with other drugs, marjoram was used for paralysis, neurasthenia, bronchial asthma and rhinitis. The plant was used internally in the form of infusion and externally - for baths and lotions as a wound healing agent. Valuable honey plant.

Melissa

Melissa, lemon mint, honey, mother plant, swarm, bee (Melissa officinalis) - a perennial essential oil herb from the genus Melissa (Melissa) of the Lamb family. The rhizome is highly branched. Stem branched, tetrahedral, pubescent with short hairs with admixture of glands, or almost glabrous. Leaves are opposite, petiolate, ovate to rounded-rhombic, crenate-serrate, pubescent.

It is grown for the sake of oval leaves, which, when rubbed, emit a strong lemon scent. Melissa, as a spice, goes well with game, veal, pork, lamb, fish, mushroom dishes. Fresh lemon balm leaves are added in the preparation of sauces, vegetables, soups of all kinds (fruit, pea, potato, mushroom). Many people like to add lemon balm to milk to make it smell better, to grated cottage cheese.

Melissa treats indigestion, it improves appetite, it is used for neuralgic and rheumatic pains, as a diuretic, used for depression, insomnia, migraine, menstrual pain, nervous weakness, migraine, insomnia, general loss of strength, some forms of asthma, colds, skin rashes, pain in the heart and palpitations, colic in the stomach and liver, anemia and to improve metabolism. Outwardly - with gum disease and furunculosis.

An alcoholic tincture of this spicy herb is used for rheumatic pains and neuromyositis, poultices made from the herb - as a pain reliever for bruises, arthritis and ulcers. The plant enhances the activity of the digestive organs, has a mild laxative, stops nausea and vomiting, relieves the stomach and intestines from gases. In folk medicine, it is used for heart pain, bone pain, vomiting, to strengthen memory. The juice is used to treat old wounds.

Mint

Mint (Mentha) is a genus of plants in the Lamiaceae family. The genus has about 25 species and about 10 natural hybrids. All species are highly aromatic, most of them contain a lot of menthol.

Mint is widely used in medicine, pharmacology and cooking. Most often, we use it as a herb when brewing tea.

Borago

Borage, borage, borage, borago are a monotypic genus of the Boraginaceae family. The only species is borage (Borago officinalis) - an annual herb. Annual plant, stiff-haired, 60-100 cm high. The stem is straight or ascending, thick, ribbed, hollow, branched at the top. Basal and lower stem leaves are elliptical or oval, obtuse at the apex, narrowed towards the base into a short petiole; stem leaves are oblong-ovate, sessile, embracing, like the stems, covered with stiff whitish hairs.

They are good substitutes for cucumbers, they are added to vinaigrette, salads, sauces (mustard, tomato, sour cream), side dishes, okroshka, cold vegetable soups and borscht. The roots collected in autumn are used to make green butter, added to cheeses, cottage cheese, sour cream, for flavoring tinctures, wines, punch, vinegar, syrups, beer, essences and cold drinks.

Cucumber herb gives a spicy taste to minced meat, minced meat and fish fried in vegetable oil. Fresh and dried cucumber flowers are used in the liqueur and confectionery industry.

Borago, cucumber herb

Perilla

Perilla is a monotypic genus of annual herbaceous plants of the Lamiaceae family. The only species is Perilla frutescens. Herbaceous plants with a straight ascending stem. The lower leaves are large, long-petiolate, ovoid, the upper ones are oblong-ovate, sessile or short-petiolate.

New spice and flavor culture.Due to its high decorative effect, it can be grown as a curb plant. The variety is early ripening, cold-resistant, with a long growing season - 135-150 days. The plant is tall - 120-140 cm, the stem is erect, branching, tetrahedral. It is grown outdoors and in greenhouses, through seedlings or direct sowing. The mass of one plant is 200-500 g. The yield of leaves, depending on the growing conditions, is 0.5-5.0 kg / m2.

Recommended for fresh green young leaves (salads, meat and fish dishes), in the phase of technical ripeness, the leaves are salted and pickled, and also used as a powder from dry leaves as an aromatic additive to meat and vegetable dishes. Perilla greens are juicy, delicate with a refreshing taste and an unusual mild aroma, where there are tones of caramel, anise flowers and very light pepper tones.

Parsley

Parsley (Petroselinum) is a small genus of biennial plants in the Apiaceae family. Leaves are double- or triple-pinned. The teeth of the calyx are inconspicuous, the petals are yellow-green or whitish, often with a reddish tinge at the base, cordate, notched at the apex and with a long, inwardly curved lobe in the notch.

Parsley is used as a spicy herb in fresh, dried and less often salted form, leaves as an integral part of salads, and leaves and root vegetables as an addition to side dishes and soups, especially fish dishes. Freshly frozen greens fully retain their nutritional and healing properties for several months (if properly stored, up to a year).

The root vegetables of parsley are edible, but thin and coarse, so they are rarely used. In medicine (less often in cooking), parsley seeds are also used. Parsley is known for its diuretic, choleretic and stimulating effects.

Purslane

Purslane, Dandur (Portulaca) - a genus of plants of the Portulacaceae family (Portulacaceae) - a genus of one- or perennial succulent fleshy plants of the Purslane family. About 100 (according to other sources, up to 200) species in tropical and subtropical regions of both hemispheres. Stems are open or ascending, leaves are alternate or almost opposite. Flowers are often small, inconspicuous, less often - large single.

Young shoots and leaves of Portulaca oleracea (preferably harvested before flowering) are used as a garnish for meat and fish dishes - boiled with garlic, vinegar, vegetable oil or stewed with onions in vegetable oil.

The use of large-flowered purslane in garden design is extremely diverse. It is planted in flower beds (often in carpet flower beds), on ridges, flower beds, dry slopes, retaining stone walls, at the joints of concrete slabs in rockeries. On dry soils, purslane can replace the lawn.

Purslane (Portulaca oleracea)

Rhubarb

Rhubarb (Rheum) is a genus of plants in the Buckwheat family. These are perennial very large grasses with thick, woody, branched rhizomes. Aerial stems are annual, straight, thick, hollow and sometimes slightly furrowed. Basal leaves are very large, long-petiolate, whole, palmate-lobed or dentate, sometimes wavy along the edge; petioles are cylindrical or multifaceted, with large sockets at the base. Stem leaves are smaller. The stem ends with a large paniculate inflorescence.

Fresh petioles, after removing the dense skin, are cut into pieces and eaten:

1. Cooked in sugar syrup, they give a sour, delicious jam;
2. Slightly boiled in thick sugar syrup, dried and again immersed in syrup the next day, give candied rhubarb;
3. Boiled with boiling water, mashed through a sieve and boiled with sugar, they go as a filling in sweet pies, reminding the taste of applesauce;
4. Wine, like Chablis, is prepared from the juice of the petioles, and the juice mixed with water and sugar is first fermented, when the latter is finished and the liquid clears up, filtered, defended and bottled, in which they are kept for at least a year in the basement.

Rosemary

Rosemary (Rosmarinus) is a genus of perennial evergreen shrubs of the Lamiaceae family. The calyx is ovate-bell-shaped, two-lipped, two-split; upper lip with three short teeth; lower two-toothed, three-lobed, with a large middle lobe. Two stamens, single-celled anthers.Leaves are opposite, narrowed, linear.

Rosemary has a strong aromatic sweetish and camphor scent, reminiscent of pine, and a very spicy, slightly pungent taste. Fresh or dry leaves, flowers and young shoots are used as a spice for processing fish, in small quantities they are added to vegetable soups and dishes, in salads, minced meat, to fried meat, fried poultry, to mushrooms, red and white cabbage cabbage and marinades. They give a pleasant taste to soft cheeses, potatoes, game meat, fish and pastry.

Rosemary essential oil is used in the perfumery and cosmetic industry; leaves, flowers and young shoots - in the alcoholic beverage and bakery industries.

Leaves and annual shoots of rosemary were used in folk medicine inside for amenorrhea, as an astringent, tonic for impotence; sedative - for nervous disorders in menopause; pain reliever - for pain in the heart and stomach colic and externally - for neuritis, thrombophlebitis, rheumatism, parotitis, leucorrhoea, as a wound healing agent. It is used in modern combined herbal preparations

Arugula

Arugula, Sowing caterpillar, Indau sowing (Eruca sativa) is a biennial herb of the Eruca genus of the Cabbage family (Brassicaceae). The stem is straight, branched, slightly pubescent. The leaves are lyre-pinnate or dissected, with serrated lobes.

It has been cultivated as a spicy herb in the Mediterranean since the days of the Roman Empire, where it was considered an aphrodisiac. Until the 1900s, arugula was mainly harvested in the wild, cultivation on a mass scale was not used, and practically not studied by science. It has a rich, pungent taste.

It is mainly used in salads, and also as a vegetable additive to meat dishes and pastas. In coastal Slovenia (especially in Koper) it is added to cheese cheburek. In Italy, it is often used in the preparation of pizza; usually arugula is added to it shortly before the end of cooking or immediately after that. Also used as an ingredient in pesto in addition to (or replacing) basil.

In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of a salad, young shoots are eaten fresh, the seeds are used to make mustard. In Indian medicine, seeds are used as an irritant and anti-cutaneous drug; in folk medicine - for skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.

Arugula, or Indau sowing

Ruta

Ruta is a genus of evergreen perennial fragrant grasses, semi-shrubs, shrubs of the Rutaceae family. The leaves are trifoliate or pinnate, speckled with translucent glands, with a fragrant essential oil.

Ruta is bred as a spicy herb for the sake of young leaves, which are used as a seasoning for dishes, for sprinkling sandwiches and in vinegar (a taste that resembles garlic or onions), and also as a medicine, for which the plant is cut just before flowering and then dried ...

Celery

Celery (Apium) is a genus of plants of the Umbrella family (Apiaceae), a vegetable crop. There are about 20 species in total, common on all continents. A biennial vegetable herb with a thick, spindle-shaped yellow-white and brownish root vegetable with a porous flesh. The leaves are shiny, dark green, the petioles of the basal leaves are long and fleshy.

All parts of this spicy herb are added to the first and second courses, salads, drinks, sauces, seasonings. The rhizome is also used in a dried form. The stems are recommended to be used instead of salt for diseases of the gallbladder, osteoporosis, kidney disease. In medicine, it is used as a diuretic. It is an aphrodisiac.

Root celery has a diuretic and tonic effect and is widely used for kidney and bladder diseases.In homeopathy, extracts from seeds, roots and leaves are used as a diuretic and cardiac remedy, as well as for diseases of the genital organs.

Thyme

Thyme, Thyme, Thyme, Bogorodskaya grass, Thymus are a genus of semi-shrubs of the Lamiaceae family. Perennial shrub up to 35 cm tall with woody recumbent or ascending stem and erect or ascending herbaceous branches. Taproot, woody. Stems are woody at the base, spread over the soil, branched, with covered hairs bent down or erect.

The leaves are varied in size, venation and shape (from round or ovoid to linear-oblong), hard, almost leathery, short-petiolate, less often sessile, whole-edged or sometimes serrated (a constant feature in some Far Eastern species).

Young shoots of thyme have a strong, pleasant lemon aroma and a slightly bitter pungent taste. It is recommended to add thyme to fatty lamb and pork dishes. This spicy herb contains an essential oil with a strong scent. Thyme works well with peppers to enhance the flavor. It is used in the manufacture of many medicines, as well as an ornamental plant for landscaping the site.

Thyme, or Thyme

Caraway

Caraway (Carum) is a genus of perennial or biennial plants of the Apiaceae family, of which the common caraway (Carum carvi) species is the most famous. Leaves are double or triple pinnate. The flowers are bisexual or partially staminate. Petals are white, pink or red, round obovate. Fruitlets are oblong, somewhat laterally compressed, ribs are obtuse.

The roots are used in cooking as a spice. Leaves and young shoots are used in salads. Seeds - for flavoring homemade baked goods, for pickling cabbage, pickling cucumbers.

Savory

Savory (Satureja) - annual plants, semi-shrubs or shrubs, a genus of plants in the Lamiaceae family. Leaves are whole-edged or almost whole-edged, short-petiolized. The flowers are 4-9 mm or 10-15 mm long, bluish-white, light purple or pinkish, collected in 3-7-flowered whorls in the leaf axils. The calyx is bell-shaped, two-lipped or almost regular, five-toothed. The corolla is two-lipped; four stamens; anthers are bilocular, separated by not very wide connective; stigma with diverging lobes. Fruits are nuts, from round to ovoid, obtuse.

The medicinal effect of savory is antispasmodic, bactericidal, astringent. You can pick young leaves as a seasoning, but dried savory is also an excellent strong spice. Savory greens are very fragrant and reminiscent of thyme, but with pungent undertones.

Ramson

Ramson, Bear Onion, Wild Garlic, Bulb (Allium ursinum) - a perennial herb; species of the genus Onion (Allium) of the Onion family (Alliaceae). The bulb is elongated, about 1 cm thick. The stem is triangular, there are two leaves, shorter than the stem, with a lanceolate or oblong sharp blade 3-5 cm wide and a narrow petiole, twice as long as the blade or equal to it.

It is used as a green culture, it is included in salads and other dishes. Ramson has an antihelminthic and antimicrobial effect. It is recommended to use it for scurvy and atherosclerosis, in folk medicine it has been used for thousands of years, including for fever, as an antihelminthic and antimicrobial agent, as an external agent for rheumatism, for various intestinal infectious diseases. In ancient Rome and in the Middle Ages, wild garlic was considered a good remedy for cleansing the stomach and blood.

Sage

Sage, Salvia (Salvia) is a large genus of perennial herbaceous plants and shrubs of the Lamiaceae family. Leaves are simple or feathery. Calyx bell-shaped, tubular-bell-shaped, conical or tubular, unchanging or slightly increasing during fruiting; the upper lip is three-toothed.The corolla is always two-lipped; the upper lip is helmet-shaped, sickle-shaped or straight; the middle lobe of the lower lip is much larger than the lateral ones, very rarely equal to the lateral ones. Stamens - 2; the column is threadlike; the stigma is bilobed.

Fresh and dried, the spice is used to add a piquant taste and aroma to dishes from meat, game, fish, salads, pies, and when making tea. It has anti-inflammatory and disinfectant effects, is used as a medicine for rinsing, compresses. All species of this genus are essential oil; many of them entered the culture as medicinal, for example, Sage (Salvia officinalis). The different properties of essential oils in different types of sage and the possibilities of their use have not yet been studied. The most famous is Clary sage.

Tarragon, tarragon

Tarragon wormwood, Tarragon, Tarragon (Artemisia dracunculus) is a perennial herb, a species of the genus Wormwood of the Astrovye family. Stems are not numerous, 40-150 cm high, erect, glabrous, yellowish-brown. Stem leaves are whole, oblong or linear-lanceolate, pointed; the lower leaves are incised at the top. The flowers are pale yellowish. The inflorescence is paniculate, narrow, dense; envelope leaflets are short-elliptical or almost spherical; the envelope is glabrous, greenish-yellowish, shiny, membranous along the edge.

Tarragon wormwood has a low-spicy aroma and a pungent, spicy and piquant taste. There are known varieties of salad direction, common in the Transcaucasus and Central Asia, and spicy-aromatic forms (Ukraine, Moldova).

The green mass of the plant is widely used in fresh cooking as a spicy-aromatic seasoning for pickling cucumbers, tomatoes, making pickles, for pickling cabbage, soaking apples and pears.

It is used as a spice in the preparation of rice dishes, boiled fish, mayonnaise, fried game, lamb. Finely chopped fresh leaves are added as a spice to poultry, eggs, light sauces, meat dishes, and all types of salads. They can be used to make green butter.

A refreshing drink "Tarhun" is prepared from the plant and used to flavor wines and liqueurs. Especially popular in France is the manufacture of a special aromatic-spicy vinegar from the aerial part of tarragon wormwood, which is used for dressing salted fish. A bunch of tarragon branches - green or dried, put in a bottle of vodka for several weeks, gives vodka a special taste and aroma. Depending on whether you took green or dry branches, the taste is different.

Tarragon, or Tarhun

What herbs do you grow in your garden or garden? Share your experience in the comments or on our Forum.

Oregano (oregano, motherboard, incense, or zenovka)

Herbaceous or semi-shrub spice with oblong-ovate, pointed leaves;

A plant with a strong aroma and a slightly bitter spicy aftertaste

Oregano is photophilous, requires regular watering, grows well in any soil;

The spice is used dried and fresh in many dishes. The grass repels pests in the garden and helps to get rid of moths in the house of Hyssop (blue St. John's wort)

Spicy herb or shrub with sessile oblong leaves and blue flowers;

The aroma is very strong, the taste is spicy with a slight bitterness

Winter-hardy and drought-resistant plant, prefers open, humid places with well-drained, non-acidic soil. Watering hyssop is necessary only during long dry periods;

In cooking and traditional medicine, it is used fresh or dry. The young plant is taken entirely, and the leaves from the upper part of the Lovage shoot are cut off from the adult

Branched plant up to 2 m in height, feathery leaves with incised lobes, shiny;

The aroma is spicy, pungent, the taste is sweetish at first, then pungent, very pleasant with a little bitterness

A frost-resistant plant, it develops well in the shade and in the sun, any soil is suitable. A young lovage can be watered in a drought, but an adult does not need watering;

The roots of the plant are popular in folk medicine. In the cooking of lovage, marjoram (za'atar) is used entirely

Erect, branched plant no higher than 50 cm. Leaves are gray tomentose, oblong-ovate. Flowers are small;

The aroma is sweetish-spicy, slightly camphor, the taste is bitter-spicy

Quite a heat-loving plant, which is planted in a sunny place, protected from wind and draft. Marjoram needs regular, frequent watering and weeding;

Marjoram is very popular in cooking and folk medicine, it is used dry and fresh. A dried plant has a clearer taste than Melissa (lemon or bee mint, mead, queen plant, swarm or bee)

Herbaceous plant with a branched tetrahedral stem, opposite ovoid, serrate leaves;

When rubbed, lemon balm leaves exude a lemon scent

A sunny or slightly shaded place is suitable for growing, the soil should be non-acidic, loose and well-drained. You can water lemon balm only in drought;

Melissa is widely used in cooking, both fresh and dry. Also, the herb is popular in folk medicine Peppermint

The genus includes about 25 species and about 10 natural hybrids;

Almost all species have a very strong fresh aroma due to the high content of menthol

Mint loves loose, fertile soils, grows well in the shade and in the sun. 2 waterings per month is enough, the plant does not tolerate stagnant water. Mint is often grown at home;

The plant is used fresh and dry in cooking (most often as a seasoning for tea, making a Mojito cocktail), pharmacology and medicine Rhubarb

Herbaceous plant with a very large, branched root. Basal leaves are petiolate, large, stems are smaller. Paniculate inflorescence;

The plant is appreciated for its original sour taste.

Frost-resistant and unpretentious plant, loves the sun, but takes root well in partial shade. The soil must be permeable and fertile. Flower stems are best removed;

In cooking, petioles of leaves peeled from a thin film are used, jam is made from them, candied fruits are dried, and Rosemary wine is made from the juice of the petioles

The tapered, linear rosemary leaves grow opposite each other. Flower - ovate-bell-shaped calyx of light blue-lilac color;

Strong sweetish-camphor aroma, reminiscent of the smell of pine, the taste is spicy, slightly bitter - an irreplaceable seasoning for cocktails

Rosemary loves warm, sunny areas with loose, calcareous soil. Watering is carried out regularly, in moderation, the plant does not tolerate waterlogging. Once every 7 or 8 years, the bush is cut off completely for rejuvenation. Formative pruning is done in the spring. Shelter is required for the winter;

In cooking, dried young shoots, leaves and flowers are used, the plant is also used in the perfumery and cosmetic industry and folk medicine Ruta

Herbaceous shrub or semi-shrub plant. Leaves are pinnate or trifoliate, densely covered with translucent glands with aromatic essential oil. The flowers are yellow;

The spice tastes like a mixture of onions and garlic.

Photophilous, drought-resistant plant that gets along well in any soil. Ruta tolerates a haircut well and does not like stagnant moisture. It is better to work with the plant with gloves, it can cause irritation and burns on the skin;

In cooking, dried young (collected before flowering) leaves of Thyme (thyme, thyme, Bogorodskaya herb or matter) are used

A semi-shrub no higher than 40 cm with a recumbent or ascending branchy stem. Hard leaves from round to linear-oblong shape;

Young shoots have a distinct lemon aroma and a bitter, pungent aftertaste.

For thyme, choose a sunny location with light, loose and non-acidic soil.You should monitor the humidity, water sparingly and avoid stagnation. If you cut the shoots of thyme to the lignified parts, the bushes will be more compact;

Used dry and fresh in cooking and traditional medicine, thyme is also often planted to decorate the garden (rockeries, alpine hills)

Herbaceous shrub up to 1 m tall, oval leaves with serrated edges, small purple flowers;

The aroma is reminiscent of mint, oregano and anise

Unpretentious and easy to grow plant, but requires shelter for the winter;

In cooking, the plant is used (dry and fresh) for the preparation of salads and teas. Korean mint is popular in folk medicine and cosmetology Ramson (bear or victory onion, flask or wild garlic)

Elongated bulb up to 1 cm thick, petiolate leaves, elongated, up to 5 cm wide. The stem is tetrahedral, the flowers are greenish-white;

Tastes like a mixture of onions and garlic

The plant loves the sun and moderate humidity, does not tolerate acidic soils. Ramson grows well in partial shade;

Used in folk medicine and cooking (young leaves, stem and bulb are used) for cooking various dishes Sage (salvia)

Leaves are simple or feathery, flowers are lilac;

Seasoning with a very strong, pleasant, tart aroma

Sage loves the sun, non-acidic, light and fertile soil. Pruning is carried out for 2 years after planting, the bush is cut 10 cm from the soil. Watering - regular, moderate;

In cooking, the herb is used (fresh and dried) as a seasoning for various dishes, alcoholic beverages and for making Tarragon tea (etragon or tarragon wormwood)

Herbaceous plant no higher than 150 cm, few stems, glabrous. Leaves are oblong or linear-lanceolate, pointed, flowers are pale yellow, small;

A herb with a light spicy aroma and a piquant, pungent, spicy taste

Tarhun does not like excessively humid and wetlands, the plant can be planted anywhere, the main thing is that the sun's rays fall on the bush;

In cooking (various dishes, pickles and alcoholic beverages), the entire aerial part of tarragon, dry or fresh Asparagus (asparagus) is used A plant with long and dense stems, needle-shaped leaves are located at the tips of the shoots

Asparagus is very fond of the sun, the soil is fertile and sandy loam. Water the plant often, but not abundantly. It is advisable to feed asparagus at all stages of growth. For the winter, the bush is cut and spud;

Asparagus has many beneficial properties; young plant stems are used in cooking. Dried ground berries replace coffee. Root used in folk medicine Sorrel

Sorrel is a common garden plant with arrow-shaped, sour-tasting leaves and a long stem bearing a paniculate inflorescence;

By the way, there is another species of this perennial - this is Uteusha spinach, which has nothing to do with spinach. Nice because it drives out very early greens in spring

Sorrel is unpretentious, grows well in the sun in loamy, neutral, slightly acidic and fertile soils. It is advisable to update the beds every 4 years. The plant loves moisture. Peduncles should be cut off;

In cooking, sorrel is used to prepare salads and hot dishes. Young leaves of the Horseradish plant are used Popular and common garden plant with large leaves and a powerful, pungent root

For horseradish, it is better to select a remote small area, the plant grows very quickly and clogs its neighbors. It is better to plant horseradish in the sun or in a small shade, light soils are well suited;

Horseradish is widely used in cooking and folk medicine, leaves and root are used, fresh and dry Fennel perennial (voloshsky or pharmacy dill)

The root is fleshy, the stem is straight, strongly branched.The leaves outwardly resemble dill with a bluish tinge;

The taste is a bit like aniseed, but sweeter. This herb has a really pleasant, refreshing flavor.

The plant does not like acidic soils, grows well on sandy loam or loam, likes open or slightly shaded places. Watering is moderate, regular. Quite allelopathic plant - suppresses neighbors. Careful shelter is required for the winter;

Used in cooking (dry and fresh), cosmetology and folk medicine Chives (chives or chives)

A plant with filamentous roots, bright green leaves and purple flowers;

Spicy, tangy taste

The plant loves moisture and loose soils, and is responsive to fertilizers. It is better to plant chives in the sun or in a light shade, you can grow at home. Watering is frequent, but not plentiful;

Fresh, young leaves are used in cooking, and chives are also grown as an ornamental plant.

The bulbs are oblong, underdeveloped, the stem is thick, full. The leaves are large, fistulous;

Many varieties have a sharper taste than green onions.

Frost-resistant plant, grows well in moist soil, in light shade or in the sun;

For eating, take the whole plant or only the leaves. Multi-tiered onions (horned, Egyptian or viviparous onions)

The name of the onion reflects the peculiarity of the arrows of the plant, air bulbs are formed on them, which do not have a state of dormancy, they immediately throw out greens;

Delicate pungent taste

It grows well on both heavy and light soils, the main thing is to follow the rules of agricultural technology, in the first case, the bulbs are planted at a distance of 15 cm from each other, and in the second, they indent 25 cm. Care is simple - thinning, loosening and regular watering;

Leaves are used in cooking Aromatic onions (branched or Siberian onions, dzhusai, Chinese garlic)

The bulb is small, the arrows are ribbed, flat, the flowers are white. Leaves are flat, thin, up to 40 cm in length;

Taste - a mixture of garlic and onions, a very popular herb in Central Asia

A plant in dry places, loves fertile, loose soils, grows well in the sun and in light shade. Dzhusay watering is carried out only when necessary, during dry periods;

Fresh and dry leaves are used in cooking Slime onions (drooping or ferruginous onions)

The leaves are flat, thick, smooth, and remain tender for a long time. Flowers are light lilac, inflorescences drooping or twisted;

Onion-garlic taste with light bitterness

A very unpretentious plant, you need to remove weeds on time and water in a drought;

In folk medicine, the whole plant is used, and in cooking - leaves and bulbs

To have your own plot and buy herbs in the market is, to put it mildly, unreasonable. You can grow everything in your garden and always have the freshest greens on the table, and be sure of its environmental friendliness. In our article you will find a list of herbs, recommendations for growing perennial and annual plants, photos with names and main characteristics.

Fragrant garden: preparation

Even from a small free space, using it rationally, you can get the most out of it. An ordinary garden bed and a flower bed - oval, triangular or round - are suitable for spicy herbs.
A bed with spicy greens looks beautiful, and everything planted on it is useful, but so that the greens do not lose their decorativeness, it needs care. Therefore, you need to arrange the garden so that it is convenient to work.

In addition, there should be free access to the garden bed even in bad weather, therefore, paths paved with slabs or brick are needed, in extreme cases they can be covered with sawdust.

Herb garden

Plants are tall, planted in the center, lower ones along the edge. They begin to prepare the place in the fall: they remove the weeds, dig it up. In the spring, they clean the soil from weeds again, loosen it, then:

• outline paths;
• limit the bed with a curb, for which, with the help of a cord, they beat off the boundaries and set pegs;
• make a brick border or assemble a frame from boards;
• fill the garden with fertile soil, water;
• pave the passages;
• seedlings are planted.

Attention! Most spicy plants do not tolerate excess moisture. Therefore, if the bed is in a lowland, then a good drainage layer is needed.

Perennial herbs

The detachment of perennial spicy herbs is:

• Fennel. Reaches 1.5 m, most often grown as an annual, because he is southerner and cannot stand harsh winters. All its parts are used in the kitchen. The grains are used as a seasoning for fish, they decorate dishes with beautiful leaves, the heads of cabbage are stewed and served with meat.

Fennel

• Lovage. A powerful, unpretentious spice plant, reaching 2 m. It is planted both in the sun and in the shade - it feels good everywhere. Its leaves are a spicy seasoning for fish and meat dishes. The plant is a common ingredient in traditional medicine.
• Hyssop. It is a half-meter, and sometimes even taller, fragrant dwarf shrub. Very picturesque when in bloom. Its flowers are most often purple or blue, but pink ones are also found. A spicy seasoning from its buds and leaves is used for salads, sauces, soups, meat and fish. It is a good flavoring agent for marinades, tinctures.

Hyssop

• Ruta. This is a half-shrub 50-70 cm in height. Unpretentious, reproduces in all known ways. As a seasoning it is good for lamb, meat fillings, vegetables, put in jars when canning tomatoes, cucumbers.
• Lemon balm is a bush 0.45-1.25 m tall, branched, growing well in the sun and in a slightly shaded place, the main thing is that the soil is fertile. Has a citrus flavor, is used in many dishes, giving them a bright taste.

Lemon melissa

• Garden thyme. Low shrub 0.25-0.4 m. In addition to widespread use for medicinal purposes, it is also a good seasoning for soups, salads, sauces, fish, meat, vegetables.
• Sage is a powerful plant with panicle-shaped inflorescences, sometimes reaching 1.2 m. It is useful both in the kitchen and in medicine.

Attention! Individual plants enhance the taste of the herbs that grow with them. These include kanuper, nivyanik, wormwood.

Spicy annuals

A garden bed with herbs is not only perennials; without annual aromatic plants, it will be incomplete. This list includes:

• Anise. It grows on light and fertile soil, loves light. It can grow over a meter. Collect fresh herbs to season salads, side dishes. The seeds are added to sauces, baked goods, pickles, soups, kvass, sourdoughs.

Anise

• Dill. It is worth planting this plant once, how further it will multiply itself through self-seeding. It is difficult to name a dish, wherever dill is used, well, unless it is added to sweets.
• Basil. It grows in the form of a small compact bush, heat-loving, so it is better to grow it through seedlings. Fresh leaves are served with kebabs, used as a seasoning for many dishes. The twigs are used for conservation.
• Parsley is an essential ingredient in many dishes. Both the leaves and the root are used. Grows in a bright place, prefers loose soils, is not afraid of frost.
• Borago or cucumber herb. This plant with beautiful blue star-shaped flowers is a good addition to side dishes, meat, vinaigrette, fish, cold soups, sauces. In addition, mature leaves are stewed, like spinach, added to marinades, pickles. Both fresh and candied flowers are edible. Bushes can grow from 10 to 60 cm in height.

Borago or cucumber herb

• Coriander. In appearance, 80-centimeter bushes cannot be immediately distinguished from parsley, but the taste and aroma of cilantro are completely different. The plant is not capricious, it grows in the garden without much attention to itself. Greens are good in salads, as a seasoning for soups, meat. Seeds are an irreplaceable spice for sausages, canned food, sauces, drinks, pickles.
• Mustard salad. Surprisingly early maturing, cold-resistant plant. In the home kitchen, they use its succulent leaves, which are harvested before the flowers appear. They are put in salads, made a side dish, canned. Oil is obtained from seeds, mustard is made. Powder made from seeds is used as a seasoning for fish and meat. It is included in gingerbread mixtures. This spice makes the stomach work more actively, increases appetite.

Mustard salad

• Floral marjoram. Unlike the leafy marjoram, which grows exclusively in the south, the floral one belongs to annuals and is cultivated in Europe. Spicy leaves and flower buds that have not yet blossomed are used. The latter are dried, fried, added to dishes fresh. This spice can be found in the Ingredient List for Hop-Suneli Mix. The housewives generously season them with fried and stewed poultry, pork, add to cabbage, legumes, potatoes, minced meat, marinade, pates, drinks, mushroom, meat soups.
• Caraway. An ancient spicy plant up to 1 m tall, it is more correct to call it a biennial. Seeds are mainly used as a flavoring agent for bread and other baked goods. Included in the list of spices for meat, gravy, vegetables, sauce, kvass. The root and leaves are put in salads. The essential oil made from seeds has a peculiar aroma.

Caraway

• Kupyr is another representative of the umbrella family that prefers shade. It is very similar to parsley in taste, but has a slightly sweet smell typical of anise. As a spice is added with fresh leaves, both taste and useful properties are lost in the dried form. There is kupyr in sauces, oils, it is added to cottage cheese when making sandwiches.

Advice. Marjoram will help you to endure the salt-free diet better. It is also useful for diabetics as a salt substitute.

A spicy bed is not only healthy, but also beautiful. Set aside a place for her in your garden and she will provide you with tasty additions to dishes, and if necessary, she will cure many ailments.

A flower bed of herbs: video

Spicy herbs: photo

Some of the most popular garden and vegetable herbs include dill, parsley, tarragon, rosemary and basil. Less commonly mentioned are the names of such garden herbs as monarda, savory, lovage, marjoram, hyssop and sage. And it's not all about the complexity of planting these herbs in the garden or some special care for them in the country. It's just that many of them have a pungent, unusual smell that not everyone likes.

It was from the gingerbread and medicinal plants that the first botanical gardens began. These crops are very decorative and will completely replace the vegetable garden in its usual sense if you do not want to grow vegetables. Almost all of them have phytoncidal properties and contribute to the improvement of the microclimate at the site.

People adorned themselves with wreaths of spicy plants thousands of years ago, especially parsley, dill, celery were used.

There are a lot of spicy cultures, each nation has its own favorite herbs and mixtures, but earlier in Russia they were rarely grown - it is not typical for Russian cuisine to be fond of such spices.

You will learn about what herbs can be planted in the garden, and what are the features of caring for them, having read this material.

Popular herbs for planting in the garden

Dill.

This herb is perhaps the most common in our gardens. Not a single pickle or pickle recipe, be it cucumbers or mushrooms, is complete without dill. Now there are such varieties of this spicy herb for the garden, which give a lot of fragrant greenery, which lasts for a long time, and flower stalks with umbrellas are formed quite late in comparison with the old varieties. But it is impossible without umbrellas, because it is the stems and umbrellas that give the saline a specific taste and aroma. By the way, I advise you to add an umbrella with ripe seeds at the end when cooking potatoes. It turns out very fragrant and tasty!

In the garden, dill is sown wherever it pleases and sprouts by itself, if you do not cut the umbrellas and let the seeds ripen. Dill is especially good on manured beds, where it reaches a height of almost human height, with powerful stems and huge spectacular umbrellas.

On dill, you can sometimes see a green caterpillar with transverse stripes and orange specks. This is the larva of the swallowtail, a rare, beautiful butterfly of the swallowtail family listed in the Red Book. Well, he will eat a little dill - there is always nowhere to put it. And you are lucky - such beauty will appear in your garden!

Tarragon.

The common name for tarragon is tarragon. Its juicy young shoots are very tasty, and already ripe branches are good in salting. Cucumbers and tomatoes will only benefit if you add tarragon when canning.

Tarragon is a perennial, very unassuming plant, except that in very harsh winters it can freeze slightly. Propagate it by dividing the bush.

See what such a herb grown in a garden looks like in these photos:

Lovage.

Large, celery-like lovage leaves are very decorative, and in general, its bush can be planted in a flower bed, and in a mixborder, and as a background plant. In the summer it is already harsh, and the taste is rather sharp, but in the spring, young leaves with petioles are very good! A thick root with a specific taste and smell similar to celery is also used.

Rosemary.

This herb is highly prized in Europe, especially as a seasoning for fish dishes. In the middle lane, this thermophilic plant does not winter outdoors. But in the middle lane it is quite possible to cultivate it as a house pot plant, and take it out to the country in the summer.

Sorrel.

Sorrel grows naturally everywhere in meadows and fields. Its leaves appear very early, along with the first grass. Varietal sorrel is much softer, and its leaves are larger. But rarely does anyone have a garden bed or a plot with sorrel in order. In addition to us, leaf beetles love it, gnaw it, leaving only veins.

Green cabbage soup from young sorrel - what could be tastier after winter! Sorrel is unpretentious, grows with pleasure on acidic soils. When sowing this herb in the garden, the main thing is not to thicken the plantings, it is better to plant or remove excess plants.

If you cover the sorrel with foil, you get the greens very quickly. Old bushes are no longer as productive, so you need to periodically resume planting. The flower stems are removed to avoid depleting the plants. After cutting the leaves, the plants are regularly fed, preferably with organic fertilizers.

If the sorrel bushes are badly damaged by leaf beetles and it has completely lost its presentation, you need to completely cut off the remnants of the gnawed leaves and treat the plantings with any permitted insecticide. But then you need to wait for the allotted time to start using the regrown greens.

Monarda.

A common garden perennial is an excellent substitute for real bergamot. It is also a very ornamental plant.

As you can see in the photo, the flowers of this spicy herb grown in the garden come in a variety of colors - from white and pale purple to bright red and burgundy:

Lovers of tea "with a hippopotamus", as children say, can dry its leaves and enjoy the fragrant drink.

Lavender.

Although lavender is not eaten, no one remains indifferent to the wonderful smell and gorgeous flowers in the garden. Cut inflorescences will serve as a fragrance for bed and table linen much longer than purchased ones. This type of grass in the garden hibernates practically without shelter.

Parsley.

In different books, it is referred to different groups of vegetables - both green and root crops, and spicy crops. Indeed, it satisfies all the conditions for belonging to each of the groups. Parsley is very tough (6-8 weeks!), You wait and wait for her shoots, but you can't see everything. Root varieties have an even long root, leafy varieties have a large leaf rosette.Elegant curly parsley, although its leaves are somewhat harsh. When growing this spicy herb in a garden with poor soils, you cannot get a good harvest, add compost to the parsley, and if possible, then also ash. Do not thicken the root varieties, otherwise the greens will be, and the root crop will not develop as it should.

The following is a description of what other herbs can be planted in the garden.

Other scented garden herbs

Used to be such a fragrant garden herb as rosemary. very often grown in rooms, the classics often mention it.

Savory, basil - annual plants; marjoram is a perennial, but in the middle lane it is grown in an annual culture (in the south it hibernates in open ground), but thyme, or thyme, is a hibernating perennial.

Many gingerbread plants (lovage, calendula, lemon balm, primrose, sage) are characterized by the specific name “medicinal”. And this is no coincidence. Herbs and herbs are often the same thing. Therefore, your herb garden can literally serve as a pharmaceutical garden.

Peppermint, hyssop, lemon balm, medicinal sage, St. John's wort and oregano, elecampane and calendula are useful in every family.

These photos show the herbs grown in the garden and vegetable garden:

Environmental pollution has made the collection of medicinal plants impossible in many places. But gardeners who grow at least some of these plants, thanks to decoctions, infusions, additives to tea, etc., can maintain health themselves. In addition, these mostly unpretentious plants are also an excellent garden decoration.

In general, all spicy herbs are not for everybody. Some people like fennel, while others cannot stand the smell. It is the same with basil (purple varieties are usually grown), coriander ("cilantro" - its young greens are very popular in the Caucasus). So everyone plants spicy greens to their taste.

As shown in the photo, the spicy herb basil is added when canning tomatoes, and just in salads:

Of course, you cannot use any pesticides in the pharmaceutical garden. Fortunately, all these herbs can stand up for themselves, they have phytoncidal properties, are rarely affected by pests and do not need outside intervention, except that aphids sometimes appear on the flowers of elecampane and calendula. It can be easily removed with just your fingers.

Here you can see photos of herbs grown in the garden, the names of which are given on this page: