Around the World With Herbs

Looking beyond familiar mediterranean favorites, we can find flavor in the tropics

- By Peggy Riccio

When I talk about herbs with fellow gardeners, their first thought is “basil,” followed by parsley, sage, rosemary and thyme—like the Simon & Garfunkel song. For many, culinary herbs are synonymous with Mediterranean plants. My herb books list the same options: basil, mint, oregano, thyme, sage, rosemary, parsley, dill and chives. I grow all of these, which are great, if not essential, for use in the kitchen.

However, the more I explore diverse cuisines, the more I discover a broader range of herbs. Many “tropical” herbs can be grown in my USDA Zone 7 Virginia garden. They may not overwinter, and some are only available as seeds. But they thrive in the warm summers. This year, try growing these plants and discover their fantastic flavors.

SOUTH AMERICA

Originally from South America, lemon verbena (Aloysia citriodora) is hardy to Zone 8 and it can be grown as a perennial in the South. I grow it as an annual because it is relatively easy to find now. Each spring, I purchase a small plant, which I can expect to grow to about two feet tall and wide by season's end. I use the leaves in the kitchen, mincing tender young foliage to add to dishes, baked goods and beverages for an intense lemon flavor. Adding fresh leaves to whipping cream creates a lemon-infused accompaniment for berries. Dried leaves retain the flavor, making them perfect for hot tea.