Jump-start the gardening season by planting a selection of fragrant herbs indoors, either under grow lights or on a sunny windowsill, as long as there is no draft. Once the danger of frost is past, your herbs should be ready to move outside. Plant the seeds or cuttings in peat pots, in seed starting kits, or in small terra cotta pots, moving the young plants into progressively larger containers as they grow.
Combine several varieties of herbs in one large container, placed in a sunny spot where you will be able to touch and smell the wonderful fragrances. Or if you prefer, plant the herbs with each variety in an individual container, suitable for the mature size of the plant.
Many herbs are aromatic when rubbed or crushed. Some, such as thyme, can even be walked on—eleasing a crisp, refreshing fragrance with each step. Marjoram, oregano, lavender, chives and many forms of basil are ornamental as well as aromatic. Mint is one of the most fragrant herbs and is used as flavoring in everything from herbal teas to chewing gum. It spreads prolifically so restrict mint to containers if possible. Choose from spearmint, applemint, peppermint, pineapple mint, chocolate mint, orange mint, horsemint, pennyroyal, Corsican mint and other varieties of wild mint.
Scented geraniums have insignificant flowers but more than make up for it with their attractive, highly fragrant foliage. Among the heady fragrances to choose from are strawberry, ginger, lime, nutmeg, mint, orange, pine, lemon rose, coconut, apple, apricot, cinnamon rose, citronella, and attar of rose.
Have you tried these fragrant herbs?
—Anise ( Pimpinella anisum ) – Anise has been known as a culinary, medicinal and aromatic herb since ancient times. The fragrance is found primarily in the oil found in its crushed seeds. Anise is used to flavor perfumes and soaps, as well as mouthwash and toothpaste. It is recommended as a companion plant to coriander.
—Artemisia, Wormwood ( Artemisia spp. ) – Many species of Artemisia are fragrant in varying degrees. Some are pleasantly fragrant, others less so. A. camphorata, for instance, smells like moth balls and can be used for the same purpose.
—Aztec sweet shrub ( Lippia dulcis ) – Sometimes used as a sugar substitute, this ground cover has such a sweet leaf that it is often used to sweeten fruit salads. Others chew the leaves like candy, picked right off the plant. Lippia graveolens, on the other hand, is a tender herb commonly known as Mexican oregano, which shares many of the traits of oregano ( Origanum spp. ) .
—Basil ( Ocimum spp. ) – Basil is best known for its use in Italian cooking, as the primary ingredient in pesto sauces. Fresh basil leaves are preferred for culinary use, dried basil is popular in potpourris. The leaves of basil plants release a wonderful fragrance when they are handled. There are many species of basil, and the fragrance varies with the species. For example, Lemon basil ( O. americanum ) has a strong, lemony scent, anise basil ( O. basilicum 'Anise' smells like anise, cinnamon basil ( O. basilicum 'Cinnamon' ) smells like its name, as does camphor basil ( O. kilimandscharicum ) . A form of Thai basil called O. basilicum 'Thyrsiflora' has a very sweet fragrance, while O. gratissimum smells like cloves.
—Bee balm ( Monarda didyma ) – Known more for its colorful flowers than for its citrusy fragrance, bee balm is popular as a dried flower in potpourris because of the similarity of its fragrance to the tropical orange bergamot tree.
—Cardamom ( Elettaria cardamomum ) – An herb in the ginger family, the seedpods of this plant release a fragrance that is spicy and exotic, loved by some but considered a bit too powerful by others. The seedpods are popular for use in sachets and potpourris.
—Catnip ( Nepeta cataria ) – The scent of this plant tends to be more popular with cats than with people. Centuries back, catnip was valued as a fumigant and over the years it has also been used to make tea.
—Chamomile, Roman ( Matricaria chamomilla, Anthemis nobilis ) – A compact perennial with a strong fragrance.
—Chamomile, German or Wild ( Matricaria recutita ) – The delicate, apple-like fragrance of chamomile has made it popular as a soothing tea.
—Coriander and Cilantro ( Coriandrum sativum ) – Confusingly, cilantro and coriander have the same botanic name because they are different parts of the same plant. Cilantro is the herb, the plant itself, while coriander is the name for the aromatic seed of the plant, which is used as a spice. Coriander, which is often found as an ingredient in perfumes and cosmetics, is described by some as 'fresh and sweet.' Although coriander is also a culinary herb, others describe its aroma as 'unpleasant,' at the very least. Coriander was used in Roman times in vinegars for preserving meats.
—Corsican mint ( Mentha requienii ) – The potent aroma of this plant is said to be useful as an insect repellent. Corsican mint is best used as an outdoor plant. It can be grown as a ground cover in full sun – it can even be grown between stepping stones, since it will usually survive foot traffic once it is established.
—Epazote, Mexican tea, pigweed ( Chenopodium ambrosioides ) – Pungent is a good word to describe the fragrance of this herb – others have said it smells like kerosene or gasoline. Epazote is commonly used in Mexican-style recipes to control gas from black beans.
—Horehound ( Marrubium vulgare ) – A bitter, aromatic herb in the mint family. Long considered a cough remedy, a juice extracted from the leaves of this herb is used in the production of liqueuers, syrups, cough drops and candies.
—Lavender, English ( Lavandula angustifolia ) – Although English lavender has attractive foliage and flowers, it is usually grown for its fragrance. It is used in the production of soaps, shampoos, sachets and potpourris. The flower color and winter hardiness vary with the cultivar. French lavender is less fragrant and less hardy than its English counterpart, but it is attractive to butterflies and bees.
—Lemon Balm ( Melissa officinalis ) – This member of the mint family is very fragrant but somewhat messy in habit. The strongest aromatic oils tend to be in the lower parts of the plant.
—Lemon verbena ( Aloysia triphylla ) – The foliage releases a sweet lemon fragrance when the leaves are handled or brushed against. Sprigs of lemon verbena can be used as garnishes at the table, in potpourris, to scent bathwater, or for culinary purposes.
—Marjoram ( Origanum marjorana ) – Marjoram has small leaves that are spicy and aromatic without being overpowering. It is best known as a culinary herb, but the foliage releases a subtle fragrance in the garden, too.
—Mint ( Mentha spp. ) – Probably the best known of all the aromatic herbs, the fragrance varies with the type of mint. The strong scent of peppermint ( Mentha X piperita ) comes from an exceptionally high concentration of menthol in its oils, while the milder spearmint ( M. spicata ) makes it popular as a kitchen herb. Apple mint ( M. suaveolens ) and the variegated pineapple mint ( M. suaveolens var. variegata ) are also popular both in the garden and in the kitchen. The scent of pennyroyal ( M. pulegium ) is said to repel fleas. All species of mint are vigorous growers and can easily become invasive.
—Oregano ( Origanum spp. ) – The most fragrant and flavorful oregano is not the common O. vulgare, but is considered to be O. hirtum, O. heracleoticum or O. vulgare 'Viride.' The fragrance of oregano is often reminds people of pizza.
—Rosemary ( Rosmarinus officinalis ) – Rosemary has a fresh, somewhat piney scent that makes this herb popular for culinary use, for potpourris and sachets, soaps and shampoos, and as a garden plant. It grows to a fairly large shrub in the south, but it is not hardy in the Midwest.
—Sage ( Salvia spp. ) – There are hundreds of species of sage, including some that are extremely aromatic. Blue sage ( Salvia clevelandii ) is popular in potpourris, pineapple sage ( S. elegans ) has a fruity fragrance and bright red flowers, while purple sage ( S. officinalis 'Purpurea' ) has the distinctive aroma found in stuffing and sausages.
—Scented geraniums ( Pelargonium spp. ) – Scented geraniums are the mimics of the herb world, with species and cultivars mimicking the fragrances of almost every flower and fruit in the garden. The flowers are usually insignificant but the leaves are wonderfully fragrant when handled or brushed. Among the many fragrances to be found in the geranium genus are lemon, pine, apricot, nutmeg, lemon, rose, lemon-rose, mint, apple, lime, strawberry, coconut, chocolate, chocolate mint ( this one prefers shade ) , citronella ( known as 'the mosquito plant' for its reputed repellent qualities ) , ginger, apple cider, cinnamon, musk and even champagne.
—Thyme ( Thymus spp. ) – Another popular herb with many species and cultivars, each with distinguishing features, flower or leaf color, or fragrance. In addition to various flower colors and forms, common thyme ( T. vulgare ) has a familiar scent to those who use it in their cooking. Other fragrances include camphor, lemon, caraway, nutmeg and other spicy variations.
—Vick's Plant ( Plectranthus purpuratus ) – A tender annual also known as Spanish thyme or Cuban oregano, the fleshy leaves of this plant release a strong fragrance that will instantly bring to mind childhood memories of Vick's Vapo-Rub®. When grown in a container, Vick's plant can be overwintered indoors.
Check out the consumer section at ILCA's Web site, www.ilca.net, for more hints. ILCA offers the free brochure 'Your Landscape Begins With a Dream' and the updated list of member landscape contractors and garden centers. Call Monday through Friday 630-472-2851, write ILCA, 2625 Butterfield Road, Suite 204W, Oak Brook, IL 60523 or e-mail information@ilca.net .
Sources:
Adapted from previous articles by the author
'Growing and Using Scented Geraniums,' by Mary Peddie, Judy Lewis and John Lewis, Storey Publishing Bulletin A-131, 1991, Storey Communications, Inc., Pownal, Vt.
'Rodale's Illustrated Encyclopedia of Herbs,' by Claire Kowalcik and William H. Hylton, Editors, 1998, Rodale Press, Inc., Emmaus, Penn.
'Color in the Garden, Fragrance in the Garden,' by Norman Taylor, 1953, D. Van Nostrand Co., Inc., New York, N.Y.
'Gardening for Fragrance,' Brooklyn Botanic Garden Plants and Gardens series, 1989, BBG Publications, Brooklyn, N.Y.
'The Fragrant Garden,' by Louise Beebe Wilder, 1932, reprinted 1974, Dover Publications, Inc., New York, N.Y.
