Minnesota Gardens




Garlic Chives

French Tarragon

Bay leaf is typically used to season long-cooking dishes like soups, stews, and braises, but it can also enhance the flavor of quicker-cooking dishes like risotto, pasta sauce, or even a simple pot of rice. The key is to have at least a little liquid for the bay to infuse and heat to get the process going.

HERE IS A SMALL SELECTION OF WHAT HERBS WE WILL BE OFFERING IN 2019 TO GROW IN YOUR MINNESOTA GARDEN 

CHECK BACK FOR MORE THAT WILL BE LISTED

Bay Leaves Laurel

Garlic chives can be chopped and used as a garnish just like regular chives are; try using them in compound butter or sprinkling on soup. They can also be treated more like a vegetable -- try stir-frying garlic chives or stuffing them into dumplings.

Lemon Verbena

Dill

Greek oregano uses, it is savored for its strong aroma and spicy intense flavor and is prominently used in Greek, Italian or Spanish cuisine in homemade pizzas, tomato sauces, soups and more.

Fresh Parsley can be used in any savory dish. Try adding it to marinades for meat, fish, and poultry, as a garnish for soups, vegetables, and pastas, or even add whole leaves to your favorite salad recipe for an interesting new flavor.
Italian parsley is a variety of the parsley plant with flat leaves which is used as an herb in a wide range of cuisines around the world. It is also known as flat parsley or flat-leaf parsley.
Probably the most commonly used herb in the culinary arts, parsley comes in two types: Italian parsley and curly parsley. Curly parsley is less flavorful than Italian parsley and is mainly used as a garnish.

French Sorrel

As well as kitchen companions, mints are used as garden accents, ground covers, air fresheners, and herbal medicines. They’re as beautiful as they are functional, and they’re foolproof to grow, thriving in sun and shade all over North America. In fact, mint can be vigorous spreaders, so be careful where you plant it.

This stately plant is not a mint and is not a licorice. But, it is a tasty culinary herb that combines licorice flavor with mint. With a sweet rather than spicy flavor, it can be used for desserts or drinks.This stately plant is not a mint and is not a licorice. But, it is a tasty culinary herb that combines licorice flavor with mint. With a sweet rather than spicy flavor, it can be used for desserts or drinks.

In addition to slow cooked meats and vegetables, savory leaves are used to flavor stuffing, bean dishes, soups, stews and pizzas and pairs particularly well with beans, beetroot, game meat, cabbage, cheese, mackerel, eel, eggs, potatoes and tomatoes. The herb is an important part of Bulgarian, Italian, German and Romanian cuisine.

One of the many fresh herbs used in many Italian kitchens. The aromatic flavor of thyme complements Southern Italian sauces of hot peppers and eggplants, as well as being a primary herb in soups and stews.

 

Parsley

Most parts of this culinary herb can be used. The leaves have an excellent, warm flavor like a cross between celery and anise, and are delicious with most savory dishes (soups and stews) as well as poultry. The stems are harvested while still young to be used for flavoring primarily in confections. The Lovage stems can be cut in the spring - blanch and eat as a vegetable. Even the seeds can be harvested and used when ground, as a substitute for salt. 
Once in bloom, Lovage also attracts many beneficial pollinators to your garden with its fragrant blooms!

Cilantro is a common ingredient in Latin and Indian cuisines. The fresh leaves can be rinsed, patted dry, and chopped before adding them to a variety of dishes. Cook them in or use them as a spicy, fresh garnish for complex flavor like tacos.

Cilantro can also be dried or frozen for long-term use. Freezing does retain more of the flavor, though dried cilantro is a bit more convenient to cook with.

With it's blue, star-shaped flowers, borage makes a lovely ornamental. Its young leaves have a refreshing, mild cucumber-like fragrance and traditionally been used in salads and lemonade. The flowers can be candied.

Chervil 

Lemon Grass

Borage

Thyme

Lovage

Savory

Rosemary

Modern dehydration practices ensure that the dill weed stays extremely green and flavorful, making this herb a colorful and tasty addition to many dishes. It has a light, sweet flavor that is best added to a dish right before serving. Dill weed is popular in Greek, Slavic and Turkish cooking for chicken casserole as well as recipes containing spinach, mushrooms and lamb. German cooking often uses dill herb in dishes showcasing fish, poultry, eggs and cheese.

Chives

Add to dishes at the very end of the cooking process, because their mild flavor is destroyed by heat. The purple flowers of onion chives, which are also edible, float beautifully in soup. In late summer, dig up a couple of plants, pot them, and move them to your windowsill for a nice winter source of fresh snips.

The beauty of marjoram is that it can be added to various dishes that use different cooking methods, such as, soups, It gives vegetable soups more flavor, roasted meats, marjoram can add an herbal aroma to roasted meats, such as chicken, sautéed vegetables, side dishes such as sautéed vegetables become more flavorful with a dash of marjoram, marinades: Upgrade the taste of your marinated meat and fish dishes by adding marjoram to the marinade. 

Licorice Mint

Basil is a warm-weather, fragrant herb that tastes great in Italian dishes—and let’s not forget homemade pesto!  The most common type of basil is sweet basil; other types include purple basil (less sweet than common basil), lemon basil (lemon flavor), and Thai basil (licorice flavor).  Basil is easy to grow but it only grows outdoors in the summer—and only once the soil has warmed up nicely—so plan accordingly.

Sweet Basil

Sage

Sweet Marjoram

Sage has been one of the most popular culinary herbs since ancient times. It adds great flavor to many different dishes, but this herb also holds a great deal of healing properties and, when planted in the garden, it attracts beneficial pollinators and prevents harmful pests.

Mints

Dried or fresh, rosemary contains the antioxidant vitamins A, C, B6, and folate, along with essential minerals calcium, iron, magnesium, potassium, and manganese. But what makes rosemary a nutritional powerhouse is its high levels of polyphenols, flavonoids, and terpenes—plant compounds that play a major role in supporting health and balance in the body.

Sorrel is delicious used as an herb or as a salad green — its tartness is really refreshing. A traditional way to enjoy sorrel is cooked into a sauce and served with fish, lending a lemony flavor without the use of lemon. It's also great cooked into soups or stews. Baby sorrel greens can be tossed into mixed salads.

Cilantro

Lemongrass is commonly taken orally, applied directly to the skin, or inhaled as aromatherapy for many different conditions. But there is limited scientific research to support any of its common uses. 
In food and beverages, lemongrass is used as a flavoring. For example, lemongrass leaves are commonly used as "lemon" flavoring in herbal teas.
In manufacturing, lemongrass is used as a fragrance in deodorants, soaps, and cosmetics. Lemongrass is also used in making vitamin A and natural citronella.

SMALL SELECTION OF OUR MINNESOTA GARDENS 2019 HERBS

Chervil comes from the carrot family along with dill, parsley, and fennel. It does look incredibly similar to parsley, except the leaves are smaller, lacier, and paler in color. Chervil also shares one of the same aromatic compounds as tarragon, which gives it a very delicate anise aroma and flavor. Any amount of cooking will destroy chervil's already mild flavor. Luckily, it's so tender to begin with it can be tossed into dishes at the very last second or even eaten raw.

French Tarragon is the aristocrat of fresh herbs, a chef's best friend, and a must for any " Culinary Herb Garden"! It has a spicy anise flavor that will transform an ordinary dish into a work of art. A little tarragon in chicken salad makes a profound difference! It is wonderful in sauces, soups and meat dishes. Try it with vegetables. It is the choice for any hearty dish

Lemon verbena is said to be the most “lemony” of all the citrus-scented herbs. With its delightful scent and taste, lemon verbena is a bright, sweet herb that can make recipes so much more interesting. It also has a wide range of medicinal properties.

Greek Oregano

Lavender

Lavender herb’s delightful scent and beautiful bloom spikes have made it a favorite herb for centuries. Wild lavender grows throughout the Mediterranean and northeast Africa, while garden varieties are found all over the world. Lavender is cherished for its scent, being widely used in perfumes, beauty products, disinfectants, and household cleaners.