There is a renewed interest in herbal remedies due to their gentler approach and fewer side effects compared to pharmaceuticals. Many herb perennials contain compounds that possess antibacterial, antiviral, anti-inflammatory, and antioxidant properties, making them versatile allies in promoting holistic health. Moreover, cultivating and using medicinal herbs connects individuals to the natural world, fostering a deeper appreciation for the healing power of plants.
Growing medicinal herbs offers a treasure trove of possibilities for nurturing health naturally, whether you’re looking to boost immunity, support digestion, or enhance relaxation.
Culinary Uses of Perennial Herbs
Essential perennial herbs for cooking and flavoring are invaluable additions to any kitchen garden. They provide year-round access to fresh and aromatic flavors that enhance culinary creations. Perennial herbs, unlike annuals, persist through multiple growing seasons with minimal effort once established, making them convenient and reliable choices for home cooks.
Each growing season, perennials can enrich your recipes with their distinctive flavors and contribute to home gardens’ sustainability and self-sufficiency. Their longevity and ease of care ensure a continuous supply of fresh herbs for cooking throughout the seasons, making them indispensable for culinary enthusiasts seeking to elevate their meals with natural, garden-grown ingredients.
Garlic (Allium sativum): I think this might be one of the most widely used and most popular perennials worldwide. Garlic has a robust and pungent flavor, making it indispensable in diverse culinary traditions. The bulb, composed of cloves, offers a strong, spicy taste when raw, which mellows into a sweet, savory profile when cooked, thanks to compounds like allicin and ajoene. Beyond the bulbs, the plant’s leaves, flowers, and scapes provide milder flavors prized in Southeast Asian and Chinese cuisines, with green garlic especially valued for its aromatic qualities in stir-fries and soups.
Garlic’s versatility in cooking extends to various methods: minced, chopped, or roasted whole with olive oil to enhance its natural sweetness. It’s used to infuse oils, flavor breads, and create garlic butter or spreads. Whether in classic dishes like garlic bread or as an essential component in sauces and marinades, garlic’s aromatic qualities elevate the flavors of dishes, blending seamlessly with ingredients from tomatoes to meats and vegetables. Its culinary adaptability and rich flavor profile make it a beloved ingredient in not only the Dragon’s Hearth Farm kitchen, but kitchens worldwide.
Chives (allium schoenoprasum): a perennial renowned for its slender, hollow stems and delicate, onion-like flavor, making it a popular culinary herb in various cuisines worldwide. Culturally, chives have been used since ancient times, with records dating back to the Middle Ages where they were cultivated for both culinary and medicinal purposes. They are known for their mild onion flavor, which complements a wide range of dishes, including salads, soups, sauces, and garnishes. Chives are particularly favored for their ability to add a fresh, oniony zest without overpowering other flavors, making them versatile in both cooking and garnishing.
In addition to their culinary applications, chives are valued for their medicinal benefits. They are rich in vitamins A and C, as well as minerals such as calcium and iron. Historically, chives have been used to promote digestion, alleviate cold symptoms, and even act as a mild diuretic. Chive flowers are popular amongst pollinators! Our kiddos love the Dr. Suess looking chive flowers as well.
Rosemary: One of the my favorite herbs because of its wonderful taste and smell! With its pine-like fragrance and robust, resinous flavor that pairs well with roasted meats, potatoes, bread, and marinades, this perennial herb thrives in sunny, well-drained soil. It is known for its drought tolerance and aromatic potency, making it an essential addition to any herb garden. It has grown wonderfully for me in colder climates!
Tarragon: a perennial herb with delicate, light green leaves and small greenish or yellowish-white flowers, offers two main varieties: French tarragon (Artemisia dracunculus sativa) and Russian tarragon (Artemisia dracunculoides). French tarragon is highly prized for its classic licorice flavor, ideal for culinary uses, while Russian tarragon, though easier to grow from seed, boasts a milder taste and coarser foliage. French tarragon, favored in gourmet kitchens, is typically propagated through division or cuttings due to its inability to produce viable seeds. It thrives in well-drained soil and full sun, making it a perfect addition to herb gardens.
Bay laurel: An aromatic evergreen tree native to the Mediterranean region, prized for its smooth, green leaves and versatile culinary applications. In cooking, bay leaves are renowned for their ability to infuse dishes with a distinctive flavor, particularly in Mediterranean cuisines. We use bay laurel in our Italian pasta sauces and soups, imparting a subtle, herbal essence that enhances the overall taste profile. Just remember if you throw a bay leaf into your sauce or soup to remove it from the dish before serving.
Angelica archangelica: Commonly known as angelica or garden angelica, is a biennial plant or short lived perennial, belonging to the Apiaceae family. Cultivated for its sweetly scented edible stems and roots, angelica has a rich history dating back to the 10th century when it was prized both as a vegetable and a medicinal herb. Its popularity soared in Scandinavia during the 12th century and remains integral to Sámi culture, where it is known as kvanne and used in traditional cooking.
Angelica is renowned for its distinctive aromatic qualities, which set it apart from other Umbelliferae species like fennel or parsley. Often compared to musk or juniper, angelica lends its unique fragrance to a variety of culinary delights. Its long, bright-green stems are candied and used for decorating foods, flavoring liqueurs such as Chartreuse and Bénédictine, and enhancing dishes like omelettes and trout. Additionally, angelica roots are a key botanical in gin distillation, prized alongside juniper berries and coriander for their aromatic contributions to spirits like gin, absinthe, aquavits, and bitters.
Caution is advised when handling angelica, as its appearance resembles several poisonous plants within the Apiaceae family. Proper identification is essential before consumption or use in cooking and culinary applications.
Beyond their use as whole leaves, ground bay leaves are also consumed safely and are favored for adding depth to soups, stocks, and even cocktails like the Bloody Mary. The dried laurel berries and pressed leaf oil derived from bay laurel offer robust spice options, while the wood itself can be burned to impart a strong smoke flavor to foods. With a shelf life of approximately one year under normal storage conditions, bay leaves remain a staple in kitchens worldwide, valued not only for their culinary contributions but also for their enduring aroma and flavor-enhancing properties.