Herb gardens are some of the most popular gardens that there are. Whether you have a large kitchen garden or a smaller container on a patio or indoors, herbs are easy to grow. They fit into a wide variety of spaces and most culinary herbs tolerate a fairly wide range of conditions. Most of us are familiar with common culinary herbs in their grocery-store varietals. But as it turns out, most of these herbs also come in a number of different types used in cuisines and kitchens around the world. For this blog, we’ll take a look at why there are so many different varieties of each culinary herb and how you can grow and use them at home. Let’s dig in!
Gardzen Executive Summary:
· Popular kitchen herbs come in a wide range of varietals, each with its own flavors and colors
· These varietals were developed in different regions and cultures to suite the needs of their cuisines
· By growing different varieties of each herb, we can expand the range of flavors in our gardens and kitchens and explore recipes from around the world
· It’s easy to grow most of these varietals, even in an indoor or container gardens!
Different Varieties of Basil
Basil (Ocimum basilicum) is one of, if not the most popular culinary herb. You may have seen live basil plants for sale in your local supermarket. We generally don’t recommend buying those with the intent of nurturing the plant at home—it’s better to go to a nursery or garden store for a healthier basil that will last longer.
The most popular varietal of basil is Genovese basil, also known as Italian basil. Its large oval-shaped leaves are the popular image of a basil plant, and its complex flavor—minty, clove-y, licorice-y—pairs beautifully with tomatoes, fish, and even some meats. It’s not your only basil option, however. Thai basil is popular across Southeast Asia as its name suggests and its finding its way into other cuisines too. While the raw or fresh flavor is a bit more mild than Genovese basil but it holds up better to cooking temperatures and stands out even in strongly flavored dishes. Lemon basil is another varietal you may encounter—and yes, it does taste like basil. The leaves and texture are more like Genovese basil, from which it derives, and in our opinion its best used fresh in salads or as a fresh herb added to seafood or chicken dishes. Our final basil varietal for this article is Greek basil. With much smaller leaves and columnar than other “European” varietals, this is a unique looking plant that’s also used as an ornamental for edges or borders. The small leaves are a real boon when Greek basil is used in a salad or as a decorative garnish—it adds both aroma and flavor while remaining unobtrusive.
A Wide Range of Thyme
Thyme (Thymus vulgaris) is a classic European culinary herb that has been adopted around the world. There are many different varietals of thyme—some are culinary, some are ornamental, some are ground cover, and some are all of the above! Common thyme, also known as English thyme, is by far the most popular. Like most thymes, it has tiny leaves and small blossoms and both leaves and sprigs may be used in cooking. The flavor is difficult to describe: pungent, both sweet and savory, with an herby, earthy character.
Another popular varietal is lemon thyme. Most commonly grown around the Mediterranean, lemon thyme is a thyme varietal with a brighter, citrusy flavor that is a lot like lemon. It brightens up many recipes while still adding that distinct thyme flavor, which can be fun to experiment with in the kitchen. French thyme, a varietal more popular in northern Europe, shifts the flavor in a different direction. It recalls common thyme, but has a sweeter and more mild flavor which can work well in lightly flavored dishes or with more delicately flavored ingredients.
You may also encounter creeping thyme. This is a varietal most commonly grown as ground cover; sometimes it is referred to as “Walk On Me” thyme due to its robust growth that will tolerate occasional foot traffic. It is also edible and can be used as a culinary herb, with a bit fo a minty flavor when compared with common thyme. If you have some space that would benefit from an interesting ground cover, it’s something to consider!
Oregano Varietals—And Some Lookalikes
Another classic Mediterranean herb, oregano (Origanum vulgare) appears most often in pizza and pasta sauces where it adds a peppery yet sweet flavor and aroma. Oregano is extensively used in Southern European, North African, and Middle Eastern cuisines and like many herbs is growing in global popularity too.
The best known varietal—the one likely in your spice rack right now—is Origanum vulgare var. hirtum, popularly known as Italian oregano in the English speaking world. It’s a flavorful varietal with that classic oregano taste and it grows well in a variety of climate zones in full sun with well-drained soil. You may also encounter Greek oregano, which has a lighter color, taller and more columnar growth and a “wilder” flavor that (to us) tastes a bit like thyme and Italian oregano together. Closely related is the Middle Eastern varietal popularly known as Syrian or Lebanese oregano. This is a much larger plant, growing over three feet/up to one meter in height. It’s a critical component of many Arab dishes and seasonings including the spice blend za’atar.
The varietals we’ve discussed thus far are just that—varietals of “true” oregano. Complicating things as always is the popular nomenclature; there are a number of unrelated plants that due to physical or flavor similarities are also sometimes called “oregano”. Among these are Mexican oregano (Lippia graveolans) which is in fact native to Mexico and has a flavor much like Greek oregano. It grows well in hotter environments that classical oregano may find challenging and is widely used as an oregano substantiate in the cuisines of Mexico and Central America. Likewise Cuban oregano (Plectranthus amboinicus) is a member of the mint family. Native to East Africa and South Asia, this plant was introduced to the Caribbean during the colonial period. It’s still used by cooks and chefs in those regions but it has also been adopted in the Caribbean and Latin America as an oregano substitute as it is more easily grown in tropical environments than Origanum vulgare.
We know this can be a lot to take in, but we also hope it inspires you to explore some new varietals and flavors. We’re incorporating some of these plants into our herb gardens this year, and we’re really looking forward to cooking with them. Even a small herb garden can be a gateway to global exploration, so please join us in celebrating the cuisines of the world and the plants that make them possible!
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