The commandments of culinary herbs: abide by the following rules laid out by gardener Eve Davis and you'll be cookin'

New Life Journal, May, 2008 by Eve Davis

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Life without herbs would be sad indeed. Think about your favorite dish without the herbs that give it that distinct flavor.

Most of the herbs we use in cooking are of Mediterranean origin, and many are in the extended mint (labiatae) family. There are the various "mints," including spearmint, peppermint, etc. and also lemon balm and bergamot. Then, we progress to thyme, rosemary, lavender, basil, oregano, sage, and all their varieties. The other widely grown group is the umbeliferae family with such favorites as dill, parsley, cilantro, fennel and chervil, etc. There are of course many other families, but these cover some of the most popular culinary herbs.

In the garden, herbs are important to the overall health of the other plants. In my kitchen garden, I don't separate anything. I prefer integration and diversity and don't put herbs off by themselves.

Thyme grows next to lettuces and chard, rosemary with pansies, and dill with cabbages.

With the exception of the "mints," which are notoriously vigorous and adaptable to various environments, the other herbs like full sun, very good drainage and more alkaline soil, which can be created by adding lime. It also helps to add sand and possibly small gravel to the garden to elevate the plants slightly. In my garden, I have trouble carrying rosemary and sage through the winter. This is usually a matter of good drainage as well as cold. I have much better luck growing them in outdoor pots.

If you don't have access to any earth for gardening, don't despair. In addition to rosemary and sage, other herbs do well in containers, too. They would prefer a deck or balcony, but even a sunny windowsill will do. The larger the container, the happier the plants, but inside you'll have to do what works for your situation. Taking everybody outside for a little morning sun will improve growth, aroma, and even healing qualities.

Here's some information and ground rules to help you get growing on your culinary herb garden:

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"Mint" is a large group, all members of which are commonly grown as perennials, meaning that the same plant returns year after year. They can tolerate more diverse conditions and take more shade than most of the culinary herbs. But, they can be invasive and spread rapidly. Of the mints, lemon balm is much better behaved. The family isn't fussy about soils either but will grow better and faster in a rich loam.

Basil is an annual, living one season, going to seed and dying at the first frost. It likes full sun, if possible, a little lime mixed in, and moderately rich soil. There are many types of basil. I love the deep purples and the extra large leafed types. My favorite is lemon basil. Cinnamon basil is very perfumy and works well with fruit and meats. When it comes to basil and other annuals, pinch off the flower buds as they appear to keep the plant producing leaves. Annuals try to make seeds for next year's offspring; once they've gone to seed, they're done for the year.

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Dill is a tall, sun-loving annum and is easy to grow. All parts of the plant can be used: the leaves, flowers, green seed and dry seed. Again, if you pinch the flower shoots, the herb will branch and produce more leaves. Hardier than basil, dill can withstand light frost and re-seed in your garden.

Thyme is a perennial herb, short and spreading. Again, there are dozens of types and all are edible. The herb is easy to grow, but it prefers full sun if possible. I love golden lemon thyme, but I most often cook with common mother of thyme. The plant can be easily divided by pulling apart a section with roots and replanting. When starting the new plant, keep it well watered and shaded from hot sun for a week or so.

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Oregano is another popular and easy herb with many varieties, including golden, variegated, tall, etc. The annual's cousin, marjoram, is one of my personal favorites. All oregano varieties love sun and good drainage, but be sure not to over-fertilize them.

Growing your herb garden is an adventure. You'll find that your affinity for certain herbs is very personal and like a friendship that deepens as your gardening journey continues!

HELPFUL HERBAL RESOURCES

Herbs: Their Culture and Uses by Rosette Clarkson

Herbs by Emelie Tollay and Chris Mead

The Herb Companion (www.herbcompanion.com)

Eve Davis is an artist, chef, garden and floral designer, and the chairwoman of Slow Food Asheville. She owns the Hawk and ivy, a holistic country B&B retreat, with her husband where she teaches classes in gardening, floral design and cooking. To have Eve create a workshop tailored to your group (minimum of five) or for questions, contact her at 828-626-3486, www.hawkandivy.com or info@hawkandivy.com.