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Herbs for Idaho Gardens
Most common herbs grow well in all parts of Idaho, although some cold-sensitive perennials must be treated like annuals in colder regions. Many popular herbs adapted to Idaho climates originated in the Europe and the Mediterranean, and prefer full sun and well-drained soils. Herbs often require less water and fertilizer than many other garden plants, and some varieties of sage, lavender and thyme make good choices for low maintenance or xeriscape gardens. Most herbs prefer full sun. A few can tolerate partly shady conditions such as catnip, chamomile, cilantro, dill, bee balm, burnet, hyssop, lemon balm and mint. Excellent Extension publications on general herb culture and selection include the University of Illinois Urban Extension Herb Gardening page http://www.urbanext.uiuc.edu/herbs/ and University of Missouri Extension's Growing Herbs at Home http://extension.missouri.edu/explore/agguides/hort/g06470.htm, and Purdue University's Guide to Medicinal and Aromatic Plants at http://www.hort.purdue.edu/newcrop/med-aro/default.html. For those interested in growing herbs on a larger, market garden or commercial scale, the publication Small Farm Herb Production: Is it for You? at http://info.ag.uidaho.edu/Resources/PDFs/CIS1079.pdf may be of help. Greenhouse growers may also enjoy the University of Idaho Video Nothing But Herbs, which profiles North Idaho herb grower and crafter Barbara Arnold. Limited on garden space? Learn about growing herbs in containers from this Utah State University publication Herb Container Gardens at http://extension.usu.edu/boxelder/files/uploads/hg524.pdf
Try putting in several plantings of these herbs to keep your kitchen stocked all summer long.
* Easy to follow directions for propagating herbs by seed, cuttings or division are found in the University of Missouri Extension Publication Growing Herbs at Home, available free online at http://extension.missouri.edu/explore/agguides/hort/g06470.htm **Some information in this table on herb uses provided by Cornell University's Growing Herbs for the Home Gardener http://www.ces.ncsu.edu/depts/hort/hil/hil-8110.html
Some herbs are technically perennial, but are not hardy in Idaho's temperate climate. Most cultivars of rosemary (except 'Arp'), lemon verbena, pineapple sage, and French or Spanish lavenders must be replanted every year, or overwintered indoors in pots. For more information on USDA Hardiness Zones or to determine in which zone you live and garden, visit http://www.usna.usda.gov/Hardzone/. Some perennial herbs, like horseradish, lemon balm, and mint can become invasive in the garden. Plant where they can spread comfortably, or try planting them in the ground in a large pot to contain them.
* Easy to follow directions for propagating herbs by seed, cuttings or division are found in the University of Missouri Extension Publication Growing Herbs at Home, available free online at http://extension.missouri.edu/explore/agguides/hort/g06470.htm **Some information in this table on herb uses provided by Cornell University's Growing Herbs for the Home Gardener http://www.ces.ncsu.edu/depts/hort/hil/hil-8110.html Herbs for Cooking and Tea No kitchen garden would be complete without a handful of fresh culinary herbs like basil, chervil, lovage, salad burnet, summer savory, thyme or winter savory. Many of these herbs can be frozen or dried, too. Some cultivars of certain herbs are more desirable in the kitchen than others. For example, only French tarragon will have that true tarragon flavor, and the cultivar 'Berggarten' has a large, tender leaf far superior to other garden sages. Find more ideas by visiting the Kansas State University Extension site Growing and Cooking with Herbs http://www.oznet.ksu.edu/johnson/Specials_TV_Shows/Hort/Herbs/Herbs.htm. Chamomile (German or Roman), Bee balm (Monarda), lemon balm, mints, catnip, hyssop and rose hips can be used fresh or dried to make tasty and refreshing herbal teas. For more information about tea herbs, read the University of Vermont Extension article Homegrown Teas http://pss.uvm.edu/ppp/articles/teatime.htm.
Common Edible Flowers: Anise hyssop Agstache foeniculum For more detailed information on growing, identifying and using edible flowers, try the Colorado State Extension article on Edible Flowers http://www.ext.colostate.edu/pubs/garden/07237.html and the Iowa State University Extension brochure http://www.extension.iastate.edu/Publications/RG302.pdf. The University of Idaho College of Agricultural and Life Sciences publishes many printed and on-line bulletins and other resources related to farming and gardening. Click here to visit our on-line catalog. info.ag.uidaho.edu/
Colorado State University Growing, Preserving and Using Herbs http://www.ext.colostate.edu/pubs/foodnut/09335.html. Illinois Cooperative Extension Harvesting and Drying Herbs http://web.aces.uiuc.edu/vista/pdf_pubs/DRYHERBS.PDF |
Herbs
are the ultimate garden "multi-taskers." Adaptable, affordable, and
relatively easy to grow, herbs add significantly to the garden. Herbs can be edible or
medicinal, fragrant or repellant, can provide beautiful flowers and foliage, and/or provide habitat and nectar for beneficial pollinators, birds, and
butterflies. Almost anyone can grow herbs, too. While most species do grow best out
of doors, it is even possible to enjoy herbs on an apartment windowsill.
While there is not a specific botanical classification that sets herbs apart
from other plants, they are generally considered to be any plant part that
has been historically or is currently used for culinary, medicinal or
household purposes. 
Annual
herbs produce foliage, flowers and seed in one season before succumbing to
fall frosts. Popular examples include basil, chervil, cilantro and dill.
These annual herbs generally require more
water and fertilizer than woodier perennials. If allowed to flower and set
seed, many annual herbs will re-seed themselves in the garden. 
Many
edible perennial herbs do double duty as handsome landscape or border
plants. Chives, borage, hyssop, French tarragon, English lavender, oregano,
sage and rosemary have attractive shapes, great fragrance and provide
interest year round.
Did
you know many of your favorite garden flowers are edible? Edible flowers
range in taste from sweet, citrusy, and perfumed to tart and bitter. While
many are safe to eat, it is important to correctly identify any flowers
before attempting to eat them. Also, beware of eating flowers that have
been treated, sprayed, or exposed to environmental toxins. Always wash
flowers well before eating.
Introduce one flower at a time to identify any potential allergies. Try
edible flowers as garnishes, on cakes or cupcakes, baked in cookies,
preserved in oils or vinegars or tossed in salads.
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