Mediterranean Herbs to Grow in Your Garden

October 8, 2023
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No matter who you are, Mediterranean herbs are a must for your herb garden. Originally from Mediterranean countries, these herbs prefer a warm climate and well-drained soils.

Each of these spices or herbs gives the dishes in which they are used a regional expression. Depending on the Mediterranean spices and herbs that you use in the kitchen, your dish can be Greek, Turkish, Italian, etc.!

Today, these herbs are popular all over the world. Everyone has at least two of these classic culinary herbs in their pantry. They are considered one of the staple foods in most kitchens. From cumin and oregano to mint and cilantro, you’ll find a variety of delicious flavors.

Drought-resistant Mediterranean herbs

Some grasses have extremely low water requirements and are considered drought resistant. These plants often grow in poor soil conditions or in arid and dry conditions.

Cumin

The cumin powder we use is usually dried Cumin cyminum seeds ground into powder. This member of the persilus family is a flowering plant that can grow up to 1-2 feet tall. The flowers are small, usually white or pink, and form fragrant umbrellas in mid-summer.

Cumin seedlings ripen about 120 days after planting. The seeds are brownish-yellow and oblong. Cumin seeds require at least four months of warm sunny conditions to consolidate. Ground cumin, which is most often used, is obtained by grinding dried and toasted cumin seeds.

Lavender

The genus lavender or lavender has 47 known species. All types of lavender are flowering plants with an attractive aroma. The vertical buds and foliage are also gorgeous, and many people grow lavender as ornamental plants. Depending on the type of lavender, the flowers can be blue, purple, purple or blackish.

Lavender is usually harvested in May, June and July. In the harvest season, cut off the lavender bunches and leave at least a few inches of green shoot. Wrap the wrapper with an elastic band at the bottom. Hang these packages in a dark, well-ventilated place so that they dry. Once the lavender is completely dry, you can easily remove the dried flowers for use in the pantry.

Oregano

Marjoram is a Mediterranean perennial herbaceous plant. In Greek and Roman times, it was considered a symbol of happiness. Today it is commonly grown because of its aromatic leaves. It is very similar to oregano, but it tastes sweet, and the taste of oregano is spicy. However, it is closely related to oregano and from a botanical point of view is called oregano marjoram.

In Mexico, these sweet leaves combined with oregano and thyme create herbas de Olor, the equivalent of a Mexican bouquet. It is also often used as part of Provencal or Zaatarian herbs. Marjoram can be used fresh, finely chopped and frozen in small ice cube molds for storage or dried after use.

Oregano

Oregano, belonging to the mint family, blooms in the form of a white, pink or purple shoulder blade. Oregano is closely related to marjoram and even bears the name wild marjoram. It is considered one of the main products of Greek or Italian cuisine.

Greek oregano, also known as plain oregano, may actually taste better when dried than when fresh. Although fresh oregano leaves also have great culinary uses, most of them collect the leaves of this valuable herb and dehydrate or dry them. It can be crushed or crushed for storage. I use oregano to enhance the flavor of most of my favorite dishes, and today it is one of the most commonly used herbs in the United States.

Exotic and incredibly expensive saffron, saffron is a brand collected from the crocus sativus flower. There are only three thin orange or red scars on each flower, and there can be 50 to 60 flowers to get one tablespoon. This rare spice turns everything used in it into a golden yellow shade, and its earthy, but floral aroma is not of this world.

Most of them do not think about growing, harvesting and drying their own saffron, but it is quite doable. The bulbs bloom year after year, but only one flower grows from each bulb, so you will need a large enough garden to get a reasonable harvest!

Wise

There are hundreds of types of sage, but here we are referring to the culinary sage, Salvia officianalis. Its gray-green leaves are a common combination with poultry dishes. It has a mild but piney aroma and aroma that spice up everything it is used in.

Sage is most often stored in dried form, but fresh leaves are great for cooking. A new trend in good restaurants is the frying of whole sage leaves for use as a side dish to steaks or poultry dishes. Whether you dry it and sprinkle it for canning or use it fresh, you’ll love having access to this spice all year round.

Cilantro (aka cilantro)

Did you know that these two spices are different parts of the same annual herb Coriandrum sativum? Cilantro is the leaves of a plant, and cilantro is its seeds. Cilantro is often considered an indispensable Mexican or Thai spice, but cilantro has also been an excellent weed in a Mediterranean herb garden.

The leaves can be dried, but they lose most of their flavor. It is best to prepare a paste of cilantro and freeze it for long-term storage. A new application is recommended. After the seeds have formed, you can use them in green or when they dry and turn brown, but the green color gives the best taste if you use it immediately.

Mint

Mint, a family of mint plants, covers a wide range of taste characteristics. Most of them grow best in moist soils, but even in drier conditions they can persist. This plant grows in the wild in most parts of the globe and is known for its invasiveness. But aggressive or not, it’s definitely delicious!

Dried mint leaves are very well stored and used as culinary teas or herbs. Young bunches of fresh mint leaves can be used to decorate drinks or dishes, and the leaves themselves add piquancy to salads and other dishes.

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