Pretend that you are taking a gardening quiz. The question is, “What kind of garden provides drought tolerance, deer and gopher resistance, freedom from most insects and diseases, tolerance to cold temperatures, beauty, long lifespan and seasoning power for culinary purposes?”

If you responded “A perennial herb garden,” you would be spot on.

Add “sun-loving” and “undemanding” to the description and you’ve summed up the needs of these plants.

An herb garden can take many forms. One possibility is of course a space dedicated entirely to those plants used for culinary purposes. It can be designed in a formal manner, with clear axial lines, straight paths and beds at right angles to one another, and perhaps short clipped shrubs, like boxwood or santolina edging all the beds. Or it can be laid out like a cottage garden, with plants intermingling and tumbling about with abandon.

Many of the old favorite culinary herbs have been hybridized extensively by the plant breeders, with many and varied forms now available, so it is entirely possible to use only a few species and still have varied heights, textures and colors.

Some gardeners like to plant their herbs among their flowers and shrubs, preferring a less regimented look. Since most herbs have a strong foliage and flower fragrance, they can offer some protection from insect infestation to the plants all around them; the theory is that their aroma misleads the bugs into believing that nearby plants are as unpalatable as the herbs themselves. Read a book or check online for Companion Planting for more on this subject. No matter how they are planted, the herbs in your garden will provide you with fresh and tasty additions to your recipes. Here are a few easy possibilities.

Chives 12 inches tall, with graceful green blades [the harvestable parts] and bright pink flowers in spring. Excellent for infusing a mild onion flavor to any dish, or as garnish when chopped and sprinkled over eggs and other dishes.

Oregano Many forms, some with stunning flower clusters. Some kinds are spreading and can be used as a ground cover. [Can be somewhat invasive in moist loose soil.] A favorite for flavoring Mediterranean regional dishes.

Parsley Actually a biennial rather than a true perennial. Widely used in most cuisines. Decorative enough to use as an edging or border. If allowed to set flowers, the flower clusters resemble pale green Queen Anne’s Lace and are long-lasting in bouquets.

Rosemary Especially tough plant, usually with bright blue flowers beloved by bees. Forms include trailing and upright. A favorite in chicken or potato dishes.

Thyme Low mat-forming plants with pale or bright pink flowers, and another bee favorite. Shortest forms are effective when grown between flagstones in a terrace or path. Good ground cover. Widely added to meat and vegetable dishes.

Garden tips are provided courtesy of horticulturist Sharon Hull of the Lumbermens Garden Center. Contact her at 423-0223.

source : www.santacruzsentinel.com