Australia is a multicultural society and this is reflected in our cooking styles. Don showed that it is both easy and fun to grow herbs in containers to suit your culinary preferences. Listed below are herbs for use in French, Greek and Thai cooking, along with growing tips and suggested uses in the kitchen.
French
These herbs are commonly used in French (and traditional) recipes, and they look great potted up in terracotta containers. With a little imagination, you can have your own mini Versailles in the backyard!
Summer savory (Satureja hortensis)
An annual plant to 30cm high. Remove flowers regularly to prolong the life cycle. Combine with beans, butters, artichokes, cabbage, casseroles, soups, stews and herb breads.
Parsley (Petroselinum crispum)
A frost-hardy biennial herb to 30cm high. It is a very greedy feeder, so fertilise monthly in the warm months. Combine with sauces, salads, soups, fish, eggs and vegetables.
Dill (Anethum graveolens)
A hardy annual to 90cm high. Pinch out flower stems as they appear, to promote more leaves. The flowers attract beneficial predators such as ladybirds, hoverflies and lacewings into the garden. Combine dill with seafood, eggs, cucumber, zucchini, cabbage and green beans.
Bay tree (Laurus nobilis)
An evergreen tree to about 10m (30′) tall, but it can be pruned to shape. Fertilise in spring to promote a new flush of leaves. Combine with pork, bacon, soups, stocks, onions and chicken.
Spearmint (Mentha spicata)
This spreading perennial to around 45cm is best in a separate bed or pot. Use mint with lamb, carrots, potatoes, peas, pork, yoghurt, fruit desserts, fruit drinks, sauces, tea and mint juleps.
Thyme (Thymus vulgaris)
A hardy perennial to 30cm high. The pale pink flowers can also be eaten, and look particularly good as a garnish. Combine with chicken, tomato, onion, lamb, fish, soups and stews.
Tarragon (Artemisia dracunculus)
A herbaceous perennial 45cm-1m tall. Combine tarragon with chicken, fish, eggs, mushrooms, sauces, butters and vinegars. It must be used as fresh as possible, because the flavour dissipates very quickly after picking.
Chervil (Anthriscus cerefolium)
A must for French cuisine, and an essential ingredient of fines herbes. Chervil combines well with potatoes, eggs and fish. Add just before serving.
Sage (Salvia officinalis)
A perennial herb to 90cm high. Well-drained soil is essential as sage hates ‘wet feet’. It needs full sun, good air movement and is best grown in its own pot. Combine it with pork, lamb, chicken, stuffings, sausages, potatoes, pumpkin and leeks.
Rosemary (Rosmarinus officinalis)
Rosemary reaches a height of around 1.5m but responds well to pruning. Grow it in its own pot. Combine rosemary with soups, stews, tomatoes, baked vegetables, biscuits, vinegar and stuffings.
Chives (Allium schoenoprasum)
A spreading herbaceous perennial to 30cm high. Clumps can be divided during winter. Combine with chicken, eggs, fish, potato, cucumber, celery, salads, soups, mayonnaise and vinaigrettes. Add raw leaves and flowers into uncooked food for a mild onion flavour.
Greek
As well as the herbs, Don potted a Myer lemon and an olive tree. Pots were painted in the Greek national colours (blue and white).
Greek basil (Ocimum minimum)
A tender annual to around 25cm high. Prune off flower stems to produce more leaf. Combine with salads, tomato dishes, pesto, eggplant, prawns, potato, lamb and pasta. The flowers are edible.
Sweet basil (Ocimum basilicum)
An annual with aromatic leaves. Prune flowerheads regularly to promote bushiness. Combine with tomato dishes, salads, pesto, prawns, potato, pasta and eggplant.
Oregano (Origanum vulgare)
A spreading plant with oval green leaves and purplish pink flowers. Pick the leaves as required. Combine oregano with tomato dishes, eggplant, beans, meat sauces, stews, stuffing and pasta.
Chives (Allium schoenoprasum)
See French section.
Marjoram (Origanum majorana)
A hardy perennial to 45cm high. Prune off flower heads as soon as they appear to keep a good supply of leaves. Pick the leaves as required. Combine with pizza, tomato dishes, salads, herb bread, scones, chicken, mushrooms and eggplant.
Italian parsley (Petroselinum crispum var neopolitanum)
A frost hardy biennial plant that is usually grown as an annual. Pick and use leaves as required. Combine with tabbouleh, sauces, salads, soups, fish, eggs and vegetables.
Sage (Salvia officinalis)
See French section.
Rosemary (Rosmarinus officinalis)
See French section.
Myer lemon (Citrus limon ‘Meyer’)
The best lemon variety for growing in pots. It needs regular feeding and watering. Combine with salad dressing, fish and mayonnaise.
Olive (Olea europea var. europea)
Beautiful tree valued for its silvery-grey foliage and edible fruits.
Pelargonium spp.
Don also potted up some bright red geraniums to complement the Greek look.
Thai
Don used beautiful oxblood containers for Thai herbs, kaffir lime, Tahitian lime and Burke’s Backyard Thai chilli.
Lemon basil (Ocimum x citriodorum)
This tender annual grows about 45cm high. Prune flower heads regularly to promote bushiness and more usable leaves. Lemon basil combines well with fish, salads, chilli sauces and prawns.
Thai holy basil (Ocimum tenuiflorum usually sold as O. sanctum)
A tender annual 30-60cm cm high. Prune flower stems as they appear to produce more leaf. Use in salads, stir fries and curries.
Thai mint (Mentha sp)
Plant Thai mint in its own pot and keep it well watered. Use with prawns, soups and Vietnamese rolls.
Garlic chives (Allium tuberosum)
A frost tolerant perennial 50-75cm high. It can be divided each year to increase your supply. Use with eggs, spring rolls, soups, salads, prawns and fish.
Coriander (Coriandrum sativum)
An annual to 50cm high. Prune off the flower stems to produce more leaves. The leaves, stems and roots can be used in cooking, and the seeds can be ground and used in curry. We used a slow bolting variety (available in containers from nurseries).
Lemon grass (Cymbopogon citratus)
A tender perennial to 1.5m high, which requires a pot of its own.
The white base of the lemon grass is used for cooking. Leaves can be made into a refreshing tea.
Vietnamese mint (Persicaria odorata usually sold as Polygonum odoratum)
Vigorous, moisture loving plant to 1m tall. Use it in chicken, rice and vegetable dishes.
Burke’s Backyard Thai Chilli (Capsicum sp.)
A short lived perennial in tropical climates but usually grown as an annual. For the most flavour wait until the fruit is red. Combines well with beef, pork, chicken, lamb, prawns and fish.
Kaffir lime (Citrus hystrix)
The Kaffir lime will reach 1.5m (5′) tall, but because the leaves are constantly being picked for cooking, the plants usually remain small in size. The leaves are essential ingredients in many Thai recipes, including green curries, fish dishes and soups.
Tahitian lime (C. latifolia)
Tahitian limes do well in the garden or in pots. The seedless fruit is small and green when ripe, although it can be left on the tree until it turns yellow.
Further information
Herbs
Herbs in 100mm (4″) pots cost $2-$4. They are readily available from the herb section of your local nursery or garden centre.
My Favourite Herb Paks cost $14-$17 at nurseries and garden centres in all states except Queensland.
Pots
Terracotta pots used for the French herbs cost $15-$129. The oxblood pots used for the Thai herbs were from Pots Worldwide, Great Western Highway, Wentworth Falls, NSW. Cost $10-$70. Blue pots for the Greek herbs were painted with Bristol Weathertough forte, exterior acrylic, colour ‘Horizon Blue’. Cost about $64 for 4 litres.