If there was one thing you would grow in your garden, it would be a herb. There is nothing nicer than cooking with fresh homegrown herbs. But not all herbs are equal. Some are difficult to grow, some only last a short season but some can produce all year long. If you want five herbs that you could use 24/7 then choose rosemary, bay leaf, kaffir lime leaf, sage and oregano.
Rosemary is a evergreen woody shrub and a staple of Mediterranean and Greek cuisine. It tolerates full sun, dry soil and beachside salty air. It is not only abundant and resilient once established. Rosemary also grows well in containers as it enjoys good drainage. The hardy older stems make great skewers for vegetable kababs. Rosemary is one of the easist herbs to grow.
Bay Leaf plants are slow growing trees with leaves that are used as seasoning in stews and casseroles as it has a very aromatic flavour. Bay leaf is also a native to the Mediterranean region and will not tolerate soil that does not drain well. Bay Leaf is a tree at heart but it can be kept in a container by pruning it regularly.
The Kaffir lime tree, also known as a market lime, is commonly grown for use in Asian cuisine. The tree is mainly grown for it’s leaves as the fruit produces very little juice, but the sour-tasting rind can be finely grated and used for flavour dishes. The tree can be grown in containers with adequate drainage. The leaves are very aromatic and when crushed emit a strong citrus aroma. The leaves are mostly used to flavour Asian dishes such as soups, curries and fish.