Grow Salad and Pickling Herbs

There are many herbs used when pickling cucumbers, beets and other vegetables and fruits. Herbs can be sweet, pungent, spicy or downright bitter. The part of plant used depends on which herb is chosen and what it is to be used for. Some herbs offer their best flavor in their leaves alone, others in their seeds, stems or roots. There are herbs with plant parts which can not be eaten. One must be certain to know which, if any, of the plant is poisonous if it is to be consumed by the family.

Seven Pickling and Salad Herbs

• Basil (Ocimum basilicum) Basil leaves are used in salads. Direct seed basil from early spring to mid spring in full sun to light shade.
• Burnet (Sanguisorba minor) Leaves of burnet are used to add cucumber flavoring to salads and vinegars. Direct seed burnet in full sun in most areas except in warmer climates where light shade is preferable. In the southern-most portion of the US, burnet is best grown as a cool season annual.
• Chervil (Anthriscus cerefolium) Leaves of chervil are used in salads. Chervil should be direct seeded in mid spring except in areas with mild winters where it can be sown in early spring or mid fall. Chervil thrives in partial shade when watered regularly.
• Coriander (Coriandrum sativum) Leaves of coriander are called cilantro when used in salads, vinegars and as garnish. The dried seeds are known as coriander. Direct seed coriander from early to mid spring in full sun to partial shade. Like Sanguisorba minor, coriander can be grown as a cool season annual in very warm climates.
• Cumin (Cuminum cyminum) Cumin seeds are used in pickling like those of dill, celery and mustard. Sow seeds indoors approximately six weeks before last spring frost. After all danger of frost has passed, set plants out in a location which receives full sun.
• Dill (Anethum graveolens) Dill is one of the most well known pickling herbs, dill seeds and leaves are used in pickling and in salads. Direct seed dill in very early spring in full sun. Dill is quick to bolt in hot, dry weather and so should be kept well watered until seeds are desired.
• Oregano (Origanum vulgare) Oregano is used when pickling a variety of vegetables. It is also a staple in Italian and other ethnic dishes. Sow seeds indoors in early spring. Set seedlings out in full sun when ground warms. Take cuttings from this perennial herb in late spring.

The list above includes some of the most common pickling and salad herbs. The choices are limited only to the desired taste of the cook who is using the herbs in his or her kitchen.

Most herbs are easy to grow and can be grown in containers for those with limited gardening space. Many herbs can be grown in the shade which allows the gardener even more choices as to where to grow plants.

More Information

For more information about herbs and growing in containers see the articles; Choosing Perennial Herbs, Herb Gardening in the Shade and Vegetable Gardening on Limited Ground.