Dill, (Anthum Graveolens), is native to the Mediterranean area and southern Russia. Dill is a hardy annual, and sometimes is grown as a biennial. Dill is commonly used as a seasoning for soups, fish, and pickles. Its aromatic leaves, seeds, flowers, and stems can also be used to flavour cabbage, vinegars, butter, apple pie, cakes, and bread. Dill should be direct-seeded in spring about 10 inches apart. Since dill has long tap roots, it should not be transplanted. Fresh leaves should be harvested before flowering begins. Harvest seeds as soon as seed heads are brown and dry.
Coriander, (Coriandrum sativum), featheryannual plantof the parsley family (Apiaceae), parts of which are used as both anherb and a spice. Native to the Mediterranean andMiddle Eastregions, theplantis widelycultivatedin many places worldwide for its culinary uses. Itsdry fruits and seeds, which are also known as coriander, are used to flavour many foods, particularlysausages,curries, Scandinavian pastries,liqueurs, and confectionery, such as English comfits. Its delicate young leaves, known as cilantro, are widely used in Latin American, Indian, and Chinese dishes.
Basil (Ocimum Basilicum) is truly an incredible herb. It is enjoyed for its rich and spicy, mildly peppery flavor with a trace of mint and clove. Basil is an annual herb belonging to the mint family, Lamiaceae (Labiatae) and like others in this family, basil can be identified by its square, hairy stems. There are over 40 known varieties of basil of which Ocimum basilicum or Sweet Basil is the most commonly known and grown. Ocimum is from a Greek verb that means “to be fragrant.” The foliage is easily bruised; just brushing against its foliage releases its wonderfully spicy fragrance. Varieties can grow to a height of 2 1/2 feet and are about as wide. Foliage colours range from pale to deep green, vivid purple and even purple laced with goldish yellow foliage. Texture varies from silky and shiny to dull and crinkly. Flowers appear in summer as whorls on the ends of branches and are either white or lavender. Some of the unusual fragrances and flavors include: cinnamon, lemon and anise. Basil is native to India and Asia having been cultivated there for more than 5,000 years. It is grown there as a perennial in those warm, tropical climates.
Thyme (Thymus vulgaris) is an herb with a distinct smell. The flowers, leaves, and oil are commonly used to flavor foods and are also used as medicine. Thyme contains chemicals that might help bacterial and fungal infections. It also might help relieve coughing and have antioxidant effects.
Parsley (Petroselinum Crispum), is grown exclusively for its green leaves, or tops. The curled-leaf and Italian flat-leaf types are the most popular. Field seeding begins in early April and ends in May.
Parsley is a bright green, biennial herb that is very common in Middle Eastern, European, and American cooking. It is used for its leaf in much the same way as coriander (which is also known as Chinese parsley or cilantro), although it has a milder flavor.
Two forms of parsley are used as herbs: curly leaf and Italian or flat leaf. Curly leaf parsley is often used as a garnish. Many people think flat leaf parsley has a stronger flavor, and this opinion is backed by chemical analysis which finds much higher levels of essential oil in the flat-leaved cultivars. One of the compounds of the essential oil is apiol. Another type of parsley is grown as a root vegetable.
Parsley is valued as a breath-freshener, due to its high concentration of chlorophyll. Adam Blackman, a nutritionist, claims parsley enhances mental alertness, and affects the immune system.
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