Herbs and Spices - Marion County
A Different Look at Herbs and Spices
By Rae Ellen DeLance
Advanced Master Gardener
Purdue Extension-Marion County
What are herbs and spices? Sometimes herbs are grouped with spices while at other times they are not. Definitions may vary, but generally herbs can grow in central Indiana while many common spices cannot.
Herbs are, or may be, used fresh. Typically the leaves of annual and perennial plants are used as herbs but sometimes the leaves of woody plants are used. Annuals grown in Indiana as herbs include basil and dill. Examples of perennial Indiana herbs are thyme and oregano.
Spices come from plant parts other than leaves such as the bark, roots, buds, flowers or fruits. They are usually perennial plants grown in tropical areas and include things like cinnamon (bark), ginger (root), nutmeg (fruit/nut) and pepper (berry).
Spices and herbs are wonderful flavorings for all kinds of foods. Experiment in your kitchen. They are used in commercial food preparation and in medicines, as well as in great smelling potpourris.
Both spices and herbs have been grown and used for many years. In fact, it is believed that they were in use long before there were written records. The Chinese were trading in spices in 200 BC. Rome and India were also involved in the spice trade in very early history.
Many spices came from places like Ceylon, Borneo, China and the islands of the South Pacific and Indian Oceans. They were transported long distances over treacherous land routes encountering bandits, rough terrain and bad weather. The caravan masters controlled the bulk of the spice traffic. The sources of their valuable cargoes were kept secret. All of these factors made spices very expensive.
Efforts were made to find the secret sources and to find a safer, less expensive means of bringing the spices to market. Marco Polo is credited with finding the sources of many spices and proving that a sea passage might be the answer.
For 200 years after the findings of Marco Polo, many adventurers sailed into the unknown in search of a sea route to the spices. This opened new continents to exploration and settlement.
Columbus was one of those adventurers. He was seeking a westward passage to the Indies and thought that he had succeeded, but he had reached the islands of the Caribbean. You know the rest of the story!
Why did people want these spices? Why were they willing to pay such high prices? Think back before modern refrigeration and preserving techniques. By modern standards, the food was flavorless and unpalatable, and sometimes foods were unhealthy. Spices added flavor to otherwise flavorless foods and inhibited spoilage, particularly of meats.
Can you grow herbs? Certainly, most herbs are easy to grow. Start with some of the commonly used herbs that do not take much space in the garden or that can be grown indoors.
You can sprinkle herbs throughout your landscape. Most can be grown from seeds started indoors early in spring. However, local nurseries also have an abundant supply of very nice potted plants.
Culinary herbs are fun. They are best used fresh, but are easily dried or frozen for future use. Remember that dried and frozen herbs are more concentrated and, hence, more potent. Adjust your recipes accordingly.
Be sure to try several varieties of basil; each has its own unique flavor. Cut often, harvest early in the day and keep free of blossoms to encourage leaf growth and flavor.
Try some chives, dill, parsley, rosemary, oregano, sage, and thyme. Check your seed packets and pot labels for hints on growing.
Most herbs desire a sunny location and well-drained soil. However, many of them will grow with afternoon shade.
Amend heavy soils with organic matter. Herbs often require little fertilizer and have few pest problems. Some will be annuals, some perennials and some biennials so plan accordingly, but most of all, ENJOY!
Questions
Q. What herbs should I grow in central Indiana?
A. Perennial herbs to try include Roman chamomile (Chamaemelum nobile), chives, lavender (Lavandula angustifolia), lemon balm, mint, oregano, common sage, French tarragon, and thyme. The following herbs are usually treated as annuals: basil, borage, German chamomile (Matricaria recutita), cilantro, dill, marjoram, parsley, and rosemary. For more information, consult Purdue fact sheet HO-28 entitled Growing Herbs.
Q. Where can I find more information on growing herbs and spices?
A. Links to additional information on herbs and spices are found on the Marion County website here.
Rae Ellen DeLance is an Advanced Master Gardener. She is a member of the Marion County Master Gardener Association and lives in Carmel. To contact a Master Gardener, call (317) 275-9292, or e-mail: marionmg@purdue.edu
Photo Credit: All-America Selections
Photo Content: Purple Ruffles Basil
Purdue University, Indiana Counties and U.S. Department of Agriculture Cooperating. An Affirmative Action/Equal Opportunity Institution.
October 2004
