All of these herbs are everlasting, meaning they will continue to grow in your VeggieWall year after year, after year. They can all be easily dried and stored for seasoning, or used fresh. These herbs are packed with nutrients and make your most basic dishes delicious!
Rosemary (certified organic)
Rosemary has stiff stems with crisp, fir-like leaves and a strong, rich aroma. Dried leaves release more flavour if freshly crushed. Rosemary is a perennial plant, meaning it will continue to grow, year after year. It is slow to establish, so be patient. The flowers of this oil rich herb are fragrant and very attractive. To harvest, cut entire branches from the plant, and dry indoors, hanging upside down in some airy place free from direct sunlight. Once dry, the leaves can be pulled off and stored in sealed containers. They remain aromatic for many months.
Greek Oregano (certified organic)
Greek oregano offers the best, most pungently flavoured oregano leaves for cooking. Plants are very hardy and impart a wonderful wild mountain aroma, cascading down your VeggieWall with their tiny white or pink flowers. Oregano is a slow starter, so be patient, but it's one of those plants that can last forever. Oregano is one of the best herbs for drying because it maintains a strong flavour for months after harvest. Pick and dry whole stalks or whole plants – hang them upside down in an airy place out of direct sunlight. Once the plants are completely dry, they can be stored in open plastic bags. Otherwise, pull off the leaves and store them in sealed jars.
Italian Parsley (certified organic)
Flat, dark-green leaves are deeply cut and have a rich parsley flavour that is great for cooking or in salads. Dark Green Italian Organic Parsley Seeds are easy to grow. This variety holds flavour better than the curly kind when dried. As a member of the Apiacea family, its umbelliferous flowers are highly attractive.
Sage (certified organic)
The wonderfully aromatic, silvery-green leaves of sage bring a potent savoury accent to stews, soups, salads, and traditional stuffing. Harvest half of the plant before the purple flowers, and dry the leaves in an airy spot away from direct sunlight. After flowering, cut back by a third to get a burst of fresh new leaves.
This woody little evergreen plant spreads steadily over the years and has pretty pink flowers. Wonderful in Mediterranean cuisine, teas, potpourri and a key ingredient of bouquet garni. Thyme dries well, too – cut sprigs and tie them with thread for hanging out of direct sunlight. They remove the brittle leaves from the stalks and store them in a cool, dry, unlit place. Cut thyme back by a third at the end of the year to encourage lots of spring growth and flower set.