gardeningdata.co.uk > home > herb guide -

Herbs - Marigold to Mugwort

Marigold

(Calendula officianalis)

An annual with flowers ranging in colour from yellow to deep orange in colour. It will grow in any type of soil. Sow seeds on spring. The seeds self seed freely.

Harvesting

Pick fresh flowers as required. Dry in a dark place to keep the colour.

Uses

The petals can be used as a substitute for saffron. They can also be added to salads and omelettes.

Marjoram

(Origanum spp)

There are many different varieties of Marjoram but all have a similar flavour and smell.

Sweet Marjoram
(O. Marjorana)

Although a perennial it is best grown as an annual. It will grow in any type of soil. Sow seeds in late spring when the soil has warmed up or sow earlier under glass.

Pot Marjoram

(O. onites)

This variety has green stems and is white flowered. Usually grown in pots for indoor winter use.

Wild Marjoram
(O. Vulgare)

This variety has reddish stems and purple flowers. The native British variety has a slightly milder flavour than the cultivated varieties. In the hot Mediterranean climates it has a very strong taste and is known as Oregano.

Harvesting

Pick fresh leaves as required. Dried leaves have a stronger taste but always dry in a dark.

Uses

This is one of the most versatile of culinary herbs with many uses.

Mints

(Mentha spp)

There are over 40 different varieties of Mints, a few of which are listed below. They will grow in any type of soil and propagation is by root cuttings in spring or autumn. They are all very rampant so are best grown in a container to retain the roots.

Peppermint
(M. piperita)

Grows to 2ft (60cm) with long pointed leaves and purple flowers. Oil is extracted from this plant to give flavour in confectionery.

Applemint
(M. rotundifolia)

This variety grows up to 3ft (1m) and has rounder furry leaves and purple or white flowers.

Spearmint
(M. spicata)

This is the best known variety and the variety used for mint sauce. It grows to 2ft (60cm) and has pointed leaves and purple flowers.

Harvesting

Pick fresh leaves as required. Cut for drying when the flowers are in bud. Dry in a dark.

Uses

These are one of the most versatile of culinary herbs with many uses. The dried leaves make a good tisane.

Mugwort

(Artemesia vulgaris)

A woody stemmed perennial growing to 2ft (60cm) with dark green spiky leaves and reddish brown flowers. It requires a well-drained soil in a sunny position. It is difficult to propagate and it is best to buy young plants for planting in spring.

Harvesting

Cut shoots during mid and late summer. Discard the leaves and stems but keep the buds.

Uses

The buds are used as seasoning.