Herbs will brighten any dish. Whether finely chopped and sprinkled on top of a salad, blended into a smoothie or whirled into pesto, they will guarantee that whatever you’re making tastes better.
Now, think beyond the kitchen…did you know that herbs also are also great in bouquets? They are easy to grow, add fragrance, interest and texture to any flower arrangements. Oh, and they also have a great vase life with most easily lasting weeks in just plain water.
Here are 3 dual purpose herbs that you can use in the kitchen and as a cut flower.
Now, think beyond the kitchen…did you know that herbs also are also great in bouquets? They are easy to grow, add fragrance, interest and texture to flower arrangements and garden inspired bouquets. Oh, and they also have a great vase life with most easily lasting weeks in just plain water.
Here are 3 dual purpose herbs that you can use in the kitchen and as a cut flower.
Basil
A few sprigs of Basil tucked into a bouquet brings it alive. The scent, the flower and its glossy leaves all add to the interest of this plant.
Cinnamon Basil is a great variety for cutting with dark green on a purple stem, and Mrs Burns Lemon Lime is a tall, citrusy smelling that we like because of its stem length and bright green leaves.
If you are looking for the traditional basil, try Genovese basil. This is the traditional, wide leaved basil. Harvest some extra stems and make a batch of pesto or a Caprese salad.
Basil loves the heat and is drought tolerant, and also very easy to start from seed.
Cut Basil in the early morning - never in the heat of the day or it will wilt. Basil is best enjoyed on your counter, Basil will turn black if put in the fridge.
If you find yourself with wilted basil - perk it up by giving it a fresh snip and dipping the ends in boiling water for 20 ish seconds, then transfer to cool fresh water. Within a short amount of time, you’ll be shocked at how quickly it perks up.
Dill
Dill is gorgeous! Its large and showy flower umbel is stunning either by itself in a bud vase or part of an arrangement. Wait until it goes to seed before harvesting. Once you see the tiny yellow florets - it’s time to harvest. It will resemble fireworks.
If you want to enjoy it in the kitchen, cut it young before it goes to flower. Snip it in the fern like stage and sprinkle on potato salad. The dill gives it such a fresh taste.
Dill is a one and done plant so keep on planting seeds. It’s also a cool weather plant so you can start dill early and keep on planting into fall.
Mint
Mint is one of those plants that can be invasive meaning you’ll have more mint that you know what to do with. We love that about mint. Apple Mint is our favourite mint to grow. It is a tall mint with a thick stem and has lush round velvety leaves. We use it for its spectacular foliage. Also, the subtle hint of apple adds just the right amount of fragrance to a bouquet.
Mint can be difficult to grow from seed, it is however easy to take cuttings (it’ll easily root in water) or buy a potted mint plant to get started.
In the kitchen, put a few springs in your water or make a mojito to enjoy.
There you have it...three unsung hero's of the garden. Start one or all of these herbs today and enjoy them as a cut flower and in the kitchen too.