Herbs and Spices

Herbs and Spices

Last revised February 11, 2010

Herb production may be for culinary purposes (food flavoring), for scents and fragrances (potpourris), for medicinal uses or others (dyes, dried floral arrangements etc). Herb producers often grow for all these markets, and some herbs may be used for all these purposes.
Some of the most popular culinary herbs grown commercially and by home gardeners and hobbyists are: basil, cilantro (coriander), chervil, dill, oregano, mint, parsley, rosemary, sage, tarragon and thyme.

Cilantro. Photo credit: Alex Stone, Oregon State University

Information on herbs may be obtained from library references, seed catalogs, special garden books and some public bulletins. Because of the highly specialized nature of herb production, public bulletins are minimal and the information contained in them is very general. For these reasons, this document will only give a limited amount of general information on culinary herbs or those that may be used for culinary and other uses.

Medicinal herbs are so specialized and often controversial that mention of their use will be ancillary, and only if the herb is also used for culinary purposes. Two valuable references on medicinal herbs are The Honest Herbal (1993) and Herbs of Choice (1994), both by Varro E. Tyler, Ph.D., and published by Haworth Press Inc., New York City. Dr. Tyler was for 20 years the Dean of the School of Pharmacy and Pharmaceutical Sciences at Purdue University. He has published extensively on this subject and is a nationally and internationally recognized expert on medicinal herbs.

Valuable web resources on herbs in general include the Herbs Directory operated by the Dept. of Horticulture at Pennsylvania State University, and Herb/Spice Industry from the Alberta Ministry of Agriculture, Food, and Rural Development, Herb Growing and Marketing Network , International Herb Assoc., and Growing and Selling Fresh-Cut Herbs. Books include 'Culinary Herbs' by Ernest Small, published by the National Research Council of Canada, and 'The Cornell Book of Herbs and Edible Flowers' by Jeanne Mackin (Cornell Coop. Extension), and 'Rodale's Illustrated Encyclopedia of Herbs', from Rodale Press. Newsletters include 'The Herb, Spice, and Medicinal Plant Digest', edited by L.E. Craker, Dept. of Plant & Soil Sciences, Univ. of Massachusetts, Amherst, MA 01003, and Herb World, from The Herb Growing and Marketing Network.

Herbs most commonly grown in the Pacific Northwest are mostly adapted to sunny, warm locations. Those listed are generally adapted to a wide range of soil types. Herbs need minimal irrigation, particularly as they mature and their aromatic and flavor compounds are developing.

FERTILIZER

For the most current advice, see Nutrient Management for Sustainable Vegetable Cropping Systems in Western Oregon, available as a free download from the OSU Extension Catalog

Fertilizer requirements are basic, usually being limited to N, P, and K. In some cases lime is needed to maintain soil pH near neutral, but most are adapted to a wide range of soil pH (5.5-7.5). Nitrogen is usually applied at 75-150 lb/acre depending on the harvested product (leaves or seeds). Timing of nitrogen applications is dependent on whether the species is annual, biennial or perennial. Phosphorous is applied at 50-200 lb/acre and potassium at 0-150 lb/acre depending on the above-mentioned characteristics of the crop and soil test.

HARVESTING

Harvest timing and equipment are also specific to the herbs being produced. Often, considerable hand labor is required in production and harvest operations, particularly when the marketable leafy portions of some must be separated from stems, or where only the floral parts are required. Small motorized clippers are often used as harvester aids. Sometimes, when seeds are the marketable product, combines, often specially adapted, are used. Where the distilled oil is the marketable product, there are those who provide custom distillation using portable or stationary stills.

The harvested product often requires immediate special handling such as drying, separation of leaves or seed, and temporary packaging storage to best preserve its color, aroma, flavor, the integrity of its appearance and sanitary condition.

VARIETIES AND SPECIES

The following is a listing of some of the herbs that may be produced in the Pacific Northwest, a brief description, their taxonomic classification, common synonyms, general uses, and production considerations.

Five characteristics or cultural practice considerations are coded and separated by a slash (/). The codes are represented as follows:

Life cycle: annual (a)/ biennial (b)/ perennial (p).
Established by: Seed (s)/ divisions (d)/ cuttings (c)/ or transplants (t).
Planting time: Spring (sp)/ after frost danger (af)/ fall (fa).
Plant size: as listed next.
Preferred site: Full sun (fs)/ part shade (ps)/ also a potted plant (pot).

Uses are represented by the abbreviations: Flavorings (FLA), tea (TEA), fragrances (FRA), ornamental (ORN), folk medicine (MED), and all of the above (ALL).

NAME/SYNONYMS	Latin name (cycle/establishment/time/size/location)	USES
Angelica	Angelica spp. an herbaceous aromatic herb. about 50 spp. Sometimes planted for bold ornamental effects.
Angelica	Angelica archangelica (b/s/fa/6-7'/ps, fs)	FLA,FRA,ORN,MED
Anise	Pimpinella spp. Herbaceous perennials and sometimes annuals numbering about 75 species of which only anise is cultivated.
Anise	Pimpinella anisum (a/s/sp/1.5'/ms, fs)	FLA,FRA,MED
Anise-hyssop/anise mint, Korean mint	Agastache foeniculum (p/s/sp,fa/3-4'/fs)	ALL
Balm (see lemon balm)
Basil	Ocimum spp. About 60 little-known species of which only basil is important. More than a dozen types are grown for seasoning and their pleasing fragrance. Only the more common ones are listed. Frost sensitive.
Basil, bush	O. basilicum (a/s/sp-af/1'/fs)	FLA,ORN
Basil, cinnamon	O. basilicum (a/s/sp-af/2'/fs)	FLA,FRA,ORN
Basil, Genovese/sweet Italian	O. basilicum (a/s/sp-af/2'/fs)	FLA,FRA,ORN
Basil, purple ruffles	O. basilicum (a/s/sp-af/1.5'/fs)	TEA,MED
Basil, licorice	O. basilicum (a/s/sp-af/2'/fs)	TEA,MED
Basil, sweet	O. basilicum (main basil used) (a/s/sp-af/2'/fs)	FLA,FRA,ORN
Basil, lemon	O. basilicum citrodorum (Sweet Dani - new, true breeding variety from Purdue University New Crops Center) (a/s/sp-af/2'/fs)	FLA,TEA,FRA,ORN
Basil, dark opal	O. basilicum purpurescence (a/s/sp-af/1'/fs)	FLA,FRA,ORN
Basil, sacred	O. basilicum sanctum (a/s/sp-af/2'/fs)	TEA,FRA,ORN,MED
Basil, spicy globe	O. basilicum minimum (a/s/sp-af/6"/fs, pot)	FLA,FRA,ORN
Bergamot/Bee balm	Monarda didyma (p/d,s/sp/2'-4'/fs,ps)	TEA,ORN,MED
Borage	Borago officinalis (a/s,t/sp-af/2'/fs)	FLA,ORN,MED
Burnet salad	Sanguisobia minor (p/s/sp/1'/fs)	FLA,ORN
Calamintha (see Savory)
Calendula, pot marigold	Calendula officinalis both orange and yellow types available. (a/s/sp/1'-2'/fs)	FLA,ORN,MED
Caraway	Carum carvi (a,b/s/sp,fa/2'-3'/fs)	FLA,MED
Catnip	Nepeta cataria (p/s,t/sp/2'-5'/fs)	ALL
Chamomile	Matricaria recutita an important medicinal plant
Chamomile/German chamomile	Matricaria recutita (a/s,d/sp/2'-3'/fs)	TEA,FRA,ORN,MED
Chamomile/Roman chamomile	Chamaemelum nobile (p/s,d/sp,fa/1'/fs)	TEA,FRA,ORN,MED
Chervil	Anthriscus cerefolium (a/s/sp/1'-2'/ps,fs) bolts easily	FLA,RA,ORN,MED
Chives	Allium schoenoprasum (p/s,d/sp/1'/fs,pot)	FLA,ORN
Chives/Chinese garlic/garlic chives	Allium tuberosum (p/s,d/sp,fa/1'/fs,pot)	FLA,MED
Citronella (see lemongrass)
Cilantro	Coriandrum sativum (the Spanish name for the fresh leaves of coriander, also known as Chinese parsley); bolts at high temperatures. Use bolting resistant varieties, such as Santo, or grow during cool weather. (a/s/sp,af/1'-2'/fs,ps,pot)	FLA,FRA,MED
Coriander	Coriandrum sativum (same as cilantro but grown for its seed) (a/s/sp/3'/fs)	FLA,FRA,MED
Corn-salad/mache/lamb's lettuce	Valerianella olitoria and Italian corn-salad V. eriocarpa There are more than 50 species. This northern hemisphere green is grown in the Mediterranean region, where the two species listed are grown as garden greens. The crop was often inter- planted with corn, thus the name. (a/s/sp/12"/ps,fs)	FLA
Cress, curly, garden, pepper-grass	Lepidium sativum (b/s/sp/6"/fs,pot)	FRA
Cress, water	Nasturtium officinale (p/s/sp/6"/fs)	FLA
Cress, winter/upland	Barbarea verna See Upland Cress for more information. (b,s/sp,6"/fs,pot)	FLA
Cumin	Cuminum cyminum (a/s/sp/1'-2'/fs) like coriander	FLA,MED
Dill	Anethum graveolens See file Dill for more information. (a/s/sp/2'-3'/fs)	FLA,FRA,MED
Fennel, Florence/sweet fennel/finocchio	Foeniculum vulgare dulce (perennial, but grown as an annual for its bulb) and Fennel seed/wild fennel Foeniculum vulgare (grown for the seed). Zefa fino (Royal Sluis) best root type evaluated, has resistance to bolting (Indiana). Days from seeding to bulb harvest range from 100 to 120. (p,a/s/sp/3'-4'/fs)	ALL
Fenugreek	Trigonella foenum-graecum (a/s/sp/1'-3'/fs)	FLA,FRA,MED
Geranium, scented	Pelargonium spp. Warm areas. Several forms and hybrids include: Rose- scented P. capitatum, nutmeg P. fragrans, apple P. odoratissimum, lemon P. crispum, pine-scented P. denticulatum, mint P. tomentosum and others. (p/c/sp/1'-3'/fs,pot)	FLA,FRA,ORN,MED
Horehound, white	Marrubium vulgare (p/s/sp/2'-3'/fs)	FLA,TEA,FRA,MED
Hyssop, blue	Hyssopus officinalis (p/s,c,d/sp/2'-3'/fs)	FLA,TEA,ORN,MED
Lamb's lettuce (See corn-salad)
Lavender, true	Lavandula vera, and more than 28 other species. Two main species, Lavandula latifolia (spike or sweet lavender) and L. angustifolia (English/French lavender) and their hybrids (some sterile) are used in commerce. (p/c,s/sp/2'-3'/fs)	ALL
Lemongrass/citronella	Cymbopogon sp., primarily East Indian Cymbopogon flexuosus, and West Indian Cymbopogon citratus Lemongrass (p/d/sp/3'/fs,pot) not winter-hardy	FLA,TEA,FRA,MED
Lemon Balm	Melissa officinalis (p/s,c,d/sp/1 1/2'-2'/fs)	ALL
Lemon verbena	Aloysia triphylla (p/c/sp/1'-2'/fs)	ALL
Licorice	Glycyrrhiza glabra (p/c,d,/3'-5'/fs)	FLA,ORN
Lovage	Levisticum officinale (p/s,d/sp/3'-4'/fs,ps)	FLA,ORN
Mache (see corn-salad)
Marjoram, sweet	Origanum majorana (see also oregano) (p/s,t/sp/1'-2'/fs)	FLA,FRA,ORN,MED
Mint	Mentha sp.
- Japanese mint	M. arvensis piperescens	ALL
- Peppermint	M. x M. piperita vulgaris ALL or M. x M. piperita officinalis	ALL
- Bergamot mint	M. x M. piperita citrata	ALL
- Pennyroyal, European	M. pulegium	FLA,FRA,MED
- - or American	Hedeoma pulegioides	FLA,FRA,MED
- Corsican mint	M. requienii	ALL
- Spearmint	M. spicata	ALL
- Apple mint	M. suaveolens	ALL
- Pineapple mint	M. suaveolens variegata (p/s,c,d/sp,fa/1'-2'/fs,pot)	ALL
Mustard, condiment	Brassica sp.
- black	B. nigra	FLA,MED
- brown	B. juncea	FLA,MED
- white	B. alba	FLA,MED
- yellow mustard	B. hirta (a,b/s/sp/2'-5'/fs) See Condiment Mustard in Mustard Greens file for more information.	FLA,MED
Nasturtium	Tropaeolum majus (p,a/s/sp/1'-2'/fs, pot)	FLA,ORN
Oregano	is of primarily two unrelated genera, Origanum and Lippia. European oregano is also call wild marjoram, winter marjoram, oregano and organy, and is Origanum vulgare. Greek oregano, also called winter sweet marjoram, or pot marjoram is Origanum heracleoticum (formerly O. hirtum). Mexican oregano, also called Mexican sage, origan, oregamon, wild marjoram, Mexican marjoram or Mexican wild sage is Lippia graveolens.
Oregano, European	Origanum vulgare (a/s/sp/1'-2'/fs,pot)	FLA,ORN,MED
Oregano, Greek	Origanum heracleoticum (p/c/sp/1'-2'/fs,pot)	FLA,ORN,MED
Oregano, Mexican	Lippia graveolens (not in the Labiatae family) (a/s/sp/1'-2'/fs,pot)	FLA,ORN,MED
Parsley, Chinese (see Cilantro)
Parsley, curly and Italian	Petroselinum hortense See file Parsley for more information. (b/s,t/sp/12"-18"/fs)	FLA,ORN,MED
Pennyroyal (see "mint" above)
Poppy	Papaver somniferum, seed and opium poppy; P. orientale, morphine-free medicinal poppy. (a/s/sp/1'-3'/fs)	FLA,ORN,MED
Rosemary	Rosmarinus officinalis (p/c,d,s,t/sp/2'-4'/fs,pot)	FLA,FRA,ORN,MED
Saffron	Crocus sativus, pollen of crocus flower (p/d/sp/12"-18"/fs,ps)	FLA,ORN
Sage	Salvia officinales, several types including dwarf, mammoth, purple, golden, and tricolor. Others are: Pineapple S. elegans, Mexican S. leucantha, scarlet S. splendens, and Clary S. sclarea (a biennial). (p/d,c,s,t/sp/1'-3'/fs)	FLA,ORN,MED
Savory	Satureja sp. About 180 species. Aromatic herbs and shrubs, border or pot-herb plants. Warm regions. Two main types: Summer savory, Satureja hortensis, an annual, and Winter or creeping winter savory, Satureja montana, a perennial. An evergreen perennial used mainly for tea is Satureja douglasii. (a,p/s,c,t/sp/12"-18"/fs,pot)	FLA,TEA,MED
Sesame	Sesamum indicum. (for warm areas only) (a/s/sp/1'-3'/fs)	FLA,MED
Spearmint (see "mint" above)
Tarragon, French	Artemisia dracunculus sativa Not winter-hardy. The related Russian tarragon is more winter-hardy, but of inferior quality. (p/c/sp,fa/1'-2'/fs,pot)	FLA
Thyme, common, English, French, garden	Thymus vulgaris. Over 300 species and their hybrids such as lemon thyme T. x citriodorus. (p/s,t/sp/2"-12"/fs,ps)	FLA,FRA,ORN,MED
thyme, creeping	T. serpyllum (p/s,t/sp/2"-4/fs)	FRA,ORN
Valerian, garden heliotrope	Valeriana officinalis (p/c,d,s,t/fa/3'-4'/fs)	FLA,TEA,ORN,MED
Wintergreen	Gaultheria procumbens (p/c,d,s/sp/4"-6"/ps,pot)	FLA,MED
Woodruff, sweet	Galium odoratum (p/t/6"-12"/ps)	ALL

PEST CONTROL FOR HERBS

Few pesticides are registered for use in herb production. In some cases special restrictions apply to the use of pesticides in products that will be concentrated (distilled or processed in certain ways).

WEED CONTROL

The Pacific Northwest Weed Control Handbook has no control entries for this crop. Cultivate as often as necessary when weeds are small. Proper cultivation, field selection and rotations can reduce or eliminate the need for chemical weed control.

INSECT CONTROL

The Pacific Northwest Insect Control Handbook has no control entries for this crop. Proper rotations and field selection can minimize problems with insects.

DISEASE CONTROL

The Pacific Northwest Disease Control Handbook has no control entries for this crop. Proper rotations, field selection, sanitation, spacings, fertilizer and irrigation practices can reduce the risk of many diseases. Fields can be tested for presence of harmful nematodes. Using seed from reputable sources reduces risk from "seed-borne" diseases.