It is a traditional seasoning for Thanksgiving turkey and stuffing. A pinch of sage improves the flavor of soups, tomato dishes, cream sauces and gravies. Combine with thyme, marjoram or savory in pork, poultry and fatty fish. This culinary salvia has a strong musky flavor that helps balance rich foods. SAGE (Salvia officinalis) is a perennial that spreads to a 3-foot shrub. Both have pretty blue to pink flowers beginning in late summer through winter. The prostrate or creeping variety will trail down a wall or garden edge. Rosemary is being used more and more in the home landscape as a hedge. Plant in full sun and give it plenty of room as it will become a very large evergreen bush. Add to rice and potatoes, also good in breads and stuffing. Rosemary’s pungent pine flavor is especially good with foods high in fat such as lamb and pork. Prostrate or creeping stays smaller than the large upright variety. ROSEMARY (Rosmarinus officinalis) is a tender perennial in north Texas. The flat leafed (Italian) parsley has a more pronounced flavor and is preferred by professional chefs. The curly (crispum) makes an attractive border around the garden. Plant will remain green through mild winters but is best treated as an annual. Seeds are slow to germinate so it is best to start from container plants. Add to salads, egg dishes, cream sauces, gravies, stews and soups. Considered a breath freshener, parsley contains significant amounts of vitamins A, B and C. Mexican oregano Lippia graveolens, is a member of the verbena family and is the preferred oregano in Mexican cooking. Use fresh or dried and allow herb to slow cook in the pot. Plant will stay green during mild Texas winters. It adds a warm spice flavor to tomato sauces. Known as the pizza herb, it is found in most Mexican, Greek and Italian dishes. OREGANO (Origanum spp.) is a hardy perennial and can spread to a three-foot shrub. Its yellow flower adds color to the fall landscape and is one of the last herbs to flower in the fall garden. Sow seed after danger of frost has passed. The flavor is sweet and somewhat like anise. MEXICAN MINT MARIGOLD (Tagetes lucita) is a tender perennial, Texas native and a wonderful substitute for French tarragon which does not like the southern climate. Chives are a companion plant for roses and tomatoes as a deterrent to black spot and mildew. Plant in early spring in full sun or part shade. Pretty purple flowers add zing to green salads. Add chopped leaves to soups and salads use in cottage cheese, cream cheese, omelets and baked potatoes. Basil is a heat loving plant so plant after the soil is above 65 degrees.ĬHIVES, onion (Allium schoenoprasum) a perennial that grows in small clumps with hollow green leaves with a delicate onion flavor. Sweet Basil is the favored variety but Cinnamon, Thai, Opal, Genovese, Purple Ruffles, and many others will add texture and color to the garden as well as interest to food. Basil will thrive in the heat of a Texas summer in addition to adding color to the landscape. Cook only briefly or cut and add at end of cooking. Wonderful with tomatoes, both fresh and cooked, a must in pesto, sprinkle on pasta, fish, chicken and salads. FOLLOWING ARE SEVERAL POPULAR CULINARY HERBS THAT GROW AND THRIVE IN THIS AREA, ARE ATTRACTIVE IN THE LANDSCAPE AND ENHANCE THE FLAVOR OF FOOD IN THE KITCHEN.īASIL (Ocimum Basilicum) an annual growing 12” – 36” has a sweet clove flavor and fragrance.
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