Laura Fernandez of Front Yard Foods offers expert tips on adding herbs to your garden
If you have an herb garden, you’re in good company. People have been cultivating herbs for thousands of years. Evidence of early herb gardens dates back to Europe in the Middle Ages, when people used herbs, as they do now, for both medicine and food.
Atlanta native Laura Fernandez has been growing vegetables and herbs since she tilled her first vegetable plot with her grandfather at age 12. Now as owner of Front Yard Foods, the Furman University alum designs custom gardens and does installations and consultations. She also teaches gardening classes and raises thousands of organic seedlings in her greenhouse to sell at area farmers markets.
When I ask Fernandez what appeals to her most about growing herbs, she responds with a laugh. “The first thing that comes to my mind is [they’re] low maintenance,” she says.
Herbs, she insists, are easy to maintain, as long as you provide well-drained soil. One mistake she sees people make is over-watering them. Most herbs like to be on the dry side and grow best in the ground or in a raised bed.
It’s also important to harvest your herbs often; the more you harvest them, the more they will produce, Fernandez explains. “Herbs give a lot more bang for the buck as far as the size of the plant versus the output.”
Herbs also enhance the beauty and diversity of any landscape, and perennial varieties, like rosemary, last through the winter. “They bring pollinators and birds and create a more diverse ecosystem,” she adds. “And herbs flavor our food—so what’s not to love?”
Herb garden tips
This year, Fernandez plans to offer 57 different varieties of herbs, from parsley to pineapple sage. That’s in addition to the more than 30 varieties of vegetable starts and 20 varieties of flowers she offers—along with strawberries, blueberries, raspberries, blackberries, elderberries, and fig trees.
Besides being a culinary staple in the kitchen, herbs can infuse honey and simple syrups (to use in cocktails or sparkling water), as well as flavoring salt blends and compound butters. You can also dry herbs and bottle them to use for months to come.
To learn the tricks of the trade, sign up for the All About Herbs class that Fernandez is offering in April. In addition to reviewing the basics of how to grow and care for herbs, she teaches recipes for a variety of ways to use them.
Spring is the perfect time to sow your own herb garden. “To get started planting herbs, if you have a handful of soil conditioner and a spade to dig a hole, that’s all you need,” Fernandez says. “Don’t be intimidated—just try it.”
Interested in more ways to work with fresh plants? Read our related story on floral arranging tips and techniques from a professional designer.
Basic culinary herbs
Basil – Known for its fragrant, glossy oval leaves, Ocimum basilicum—aka Genovese or sweet basil—is the most common type of this annual herb, and is an essential ingredient in many Italian dishes.
Chives – Related to the onion, Allium schoenoprasum grows in perennial clumps of long, thin, tubular leaves used to flavor a wide variety of dishes. Spherical lavender chive blossoms make lovely—and edible—garnishes on a plate.
Parsley – This hardy biennial member of the carrot family is native to the Mediterranean region. Among the most familiar herbs, the tender bright-green leaves of Petroselinum crispum are rich in vitamins.
Rosemary – Native to dry, rocky areas of the Mediterranean, evergreen Salvia rosmarinus grows year-round in South Carolina. Its pungent, slightly resinous flavor is a frequent complement to meat. Try cutting long branches and using them to skewer meat for the grill.
Thyme – The tiny leaves of this member of the mint family have myriad uses in cooking. Native to Eurasia, the low-growing shrub known as Thymus vulgaris is often grown as a perennial herb in our region.
Herb Compound Butter Recipe
From Laura Fernandez, Front Yard Foods
Yield: ½ cup
This recipe works well with almost any herb or combination. Thyme, basil, rosemary, oregano, sage, chives, dill, and parsley are all excellent choices. Consider adding fresh minced garlic or even honey for a wonderful flavor. If using vegan butter or salted butter, simply omit the additional salt.
Ingredients
- ½ cup (1 stick) unsalted butter, at room temperature
- 2–3 Tbsp finely chopped herbs of your choice
- ¼ tsp sea salt
Instructions
- In a small bowl, stir together the softened butter, herbs, and other ingredients of your choice.
- Scoop the herb butter onto a piece of parchment paper or plastic wrap, roll it into a log and twist the ends to close. Chill overnight, or until firm.
- You can also slice the butter into pats and freeze it for later use on everything from meat to vegetables.
Fernandez sells her plants at the Travelers Rest (Saturday) and Greer (Sunday) farmers markets. Check out her upcoming classes and other services at frontyardfoods.com.
