Condiments of the Garden
Condiments and seasonings are simply defined as substances used to add flavor to food. Setting the salt aside, as we are interested in the condiments of the garden here, we will chat about herbs and spices. Have you noticed that in our modern world, with refrigeration and an endless array of chemicals, preservatives, and artificial flavorings, it's hard to find a household without a dedicated space for these "secret ingredients" carefully stored in cute little jars?
The spice and seasonings market's value was estimated at US$1.18 Billion in 2020, and it's expected to reach US$2.3 Billion by 2030. In 1950, the average U.S. kitchen held 10 spices, seasonings, and extracts. Today, that number has soared to over 40, making the U.S. the biggest importer of spices in the world. It seems like every introduction of a new flavor to this "melting pot" creates an insatiable demand for more and sparks curiosity for a new adventure. It looks like we just can't get enough of them!
Some historians suggest that our use of these botanicals dates back several million years to our less sophisticated ancestors. Early documentation suggests that hunters and gatherers wrapped meat in leaves, discovering that it enhanced the taste and aided preservation. Similar accidental discoveries occurred when storing food under trees and bushes with flavorful nuts, seeds, berries, and bark, which also helped mask unpleasant tastes and odors.
Modern botanists define herbs as seed-producing plants that do not develop persistent woody tissue but instead die down at the end of a growing season. However, in everyday language, we often refer to herbs as plants or plant parts valued for their medicinal, savory, or aromatic qualities. Think basil, thyme, rosemary, parsley, cilantro, mint, oregano, sage, chamomile, echinacea, and more. If these are herbs, then what are spices?
Generally, when we say "herb," we envision something green. However, when we talk about other parts of plants like roots, bark, or seeds, we're talking about spices. Think cinnamon, ginger, garlic, nutmeg, and coriander. Speaking of coriander, this trickster is also called cilantro. The leaves and stems of cilantro are considered herbs, but the seeds, as you already know, mingle with a different crowd. Luckily, there's no label police here, so let's enjoy all parts of these flavorful and nutritious greens as we grow them.
I think it's a good time to move this conversation back into the garden, shall we? These prized possessions are actually quite easy to cultivate. They grow abundantly in any type of soil, requiring minimal space or attention. The most important ingredients for success are sunshine and some water.
In addition to their health benefits and flavor, homegrown herbs work hard in the garden, protecting their neighbors from pests while providing food for wildlife. By housing, feeding, and sustaining pollinators like bees and butterflies, herbs like fennel, chamomile, basil, and rosemary aid in pollinating berries, vegetables, and fruit. Watch native birds as they forage and feed on seeds of your flowering herbs while providing you with entertainment, pest control, and garden cleanup, contributing to the overall harmony of your garden. Some herbs deter unwanted pests on their own! Use chives, catnip, mint, dill, and borage to keep Japanese beetles, carrot flies, spider mites, and aphids at bay, allowing you to enjoy your garden harvest without harmful insecticides.
As an Arizona gardener in USDA Zone 9B, I rely heavily on my garden condiments to perfume and beautify my backyard as well as help me keep it healthy. These green fighters thrive in the dry heat of our merciless summer, mild but mostly dry and windy winter and spring. Year-round, I have an endless supply of fresh rosemary, thyme, mint, garlic, and oregano. Basil has almost a weed-like status in my garden from spring until the first December frost. Heat-sensitive parsley, dill, and cilantro are abundant for 8-9 months out of the year. I aim to try a new spice/herb every season and encourage you to try the same.
The benefits of growing your own herbs are endless, their history is fascinating, and their cultural significance is only comparable to language. Think of your hardest-working kitchen herbs and let them help you out in the garden. They will create a thriving ecosystem right in your backyard, while saving you money and enhancing the flavor of your favorite meals.
The best time to plant these garden condiments is now. Let’s Grow Together!
