A Few Of My Favorite Herbs

Leslie Fitzwater, KC Master Gardener 2002

Herbs have been used for centuries not only to provide seasonings for food and beverages, but also to treat medical conditions from the common cold to cancer. Traditionally, herbs were planted in cross-shaped gardens to ward off evil. Today herbs often are found in pots on sunny windowsills, as the cornerstones of container gardens or integrated into the landscape.

Sweet basil is an annual that I’ve found easy to grow from seed. Because it doesn’t tolerate cold conditions, basil is perfect for containers that can be moved to warmer climates as winter approaches. Be sure to prune the blooms to encourage bushiness and full flavor.

Although it is a hardy biennial, parsley should be replanted yearly to ensure a good leaf harvest. Soaking seeds in warm water before sowing is universally recommended to aid germination. Even after soaking, parsley can take a while to sprout but it is well worth the wait. The lacy foliage is beautiful on its own or as a companion to other herbs and flowers.

Pineapple sage is a fantastic perennial that really smells like pineapple. I like to keep this herb on the kitchen windowsill and gently rub and sniff the leaves for a quick pick-me-up. This plant thrives in sunny garden spots and can grow quite tall. Pineapple sage is easily propagated by cuttings.

These are just a few of my favorite herbs. All can be grown in either containers or gardens, used for cooking and seasoning, or simply admired for their foliage and/or scent. Sweet basil and parsley seeds are readily available anywhere seeds are sold; pineapple sage transplants can be purchased at local nurseries and farmers’ markets. I hope you enjoy growing these herbs as much as I do.