Perennial herbal list of hardy herbs in the herb garden
- A to B
- C to E
- F to L
- M to Z
- A win for every kitchen
Do you still have room in the herb garden ">
Perennial, hardy herbs are scarce in your herb garden? This will change after this article because you will be introduced to the 77 multi-year herbs that can be used as a spice in the kitchen and are winter hardy in Germany:
A to B
Agastache, Agastache pallidiflora neomexicana, about 40 cm high spice plant of the North American Indians, which is gaining a foothold in Germany. In the garden she enjoys bees and butterflies, in the kitchen leaves and flowers such as mint and lemon balm can be used.
Alant, Inula helenium, up to 2 m high-growing perennial with yellow flowers, whose root spice desserts and liqueurs (stomach bitter) and whose leaves on the Kaminglut improves the room air. Allergy sufferers should test Alant carefully, many people are allergic to the ingredients.
Anis gold rod, Solidago odora, dainty goldenrod with final height 90 cm, whose flower panicles really hewn what and spice their young, delicate leaves in the kitchen as an interesting alternative to tarragon.
Argentine myrtle, Myrteola nummularia, around 1.50 m, the first winter hardy myrtle on sale that gives grilled meats, roasts and fish a pleasant spicy flavor. Should get a protected location as a young plant.
Oyster plant, Mertensia maritima, only 20 cm high, but they have it all: The noble relative of borage delicately tastes of mushrooms, oysters or anchovies and spices salads, spreads and fish creams as delicate and unusual.
Hawthorn, Athamantha cretensis, about 1.20 m high umbelliferae with pretty white flowers, in the kitchen are herb and seeds an interesting, parsley-like spice for salads, herbal creams and soups, traditionally eyewort is used as a liqueur herb.
Bachbunge, Veronica beccabunga, decorates well-moist locations with sky-blue blossoms up to 1 m in height, spices with her herb salads and vegetable pans.
Bear Claw, Heracleum spondylium, the native meadow bear claw becomes up to 1.5m tall and blooms in pretty white umbels, if not previously covered with leaves and stems, buds and seeds full of vitamins and minerals salads, smoothies, vegetables, herbal pancakes ... seasoned with a fine aromatic flavor.
Wild garlic, Allium ursinum, grows over time to about 30 cm high, white-flowering meadows under trees and is from March to June, the garlic for all those who do not want to smell like garlic after eating.
Bearberry, Arctostaphylos uva-ursi, creeping, evergreen, about 50 cm high wood with cute pink Blütenlöckchen, whose leaves and fruits are famous as a saving tea in urinary tract infections, whose berries but also spice homemade bread.
Bärwurz, Meum athamanticum, the around 80 cm high umbelliferae is an excellent spice herb, whose fine, dill-like foliage and root abrasion brings strong-hearty taste in herbal quark, soups and pesto.
Valerian, Valeriana officinalis, the magnificent, up to 1.60 m high flowering shrubs not only ensures good sleep with a tea from the leaves, but also gives yoghurt and fruit salad delicate, surprising spice with its delicate pink flowers.
Balsam poplar, Populus balsamifera, with a final height of 5 m more like a tree than a herb, whose aromatic buds and young shoots are often and often used in wild herb cuisine.
Mugwort, Artemisia vulgaris, the indispensable poultry spice for "fat geese" and other roast poultry (to positively influence the digestion of fat) grows on the edge of the herb garden completely unnoticed to almost 2 m high perennial with fine flower candles zoom.
Comfrey, Symphytum officinale, about 60 cm high herb with pink flowers, heals wounds and bones and rooted cuttings, but also spiced with the young leaves salads, soups and vegetables.
Berle, Berula erecta, the about 40 cm high herb is also called water celery, because it can be used like celery: Spices wild salads and soups, can be braised in the whole and then tastes like baby tubes.
Bergkümmel, Laserpitium siler, about 1.20 m high Umbelliferae, which can replace the annual caraway completely, if you like the extra note of cumin + a bit of sharpness.
Burrelle, Pimpinella saxifraga, a pretty, up to 60 cm high herb with white flowers, from which leaves, flowers and the root with a sweet aniseed taste are used as a spice.
Bloodroot, Potentilla erecta, a really pretty little herb of the rose family, with yellow flowers, star-shaped leaves and a loose-growing habit, whose interesting tannin spice should no longer be available only to Bavarian schnapps distillers.
Borage, Borago pygmaea, the perennial form of the "Gurkenkraut" is only 20 cm high, but can be just like the 1-year-old borage seasoning cucumber and other salads or braised as spinach. In winter, cover with brushwood in severe frost.
Nettle large, Urtica dioica, around 1 m, worth planting in the garden not only because of the seasoning or Dauerappetit on delicious stinging nettle soup, but because as a neighbor of aromatic herbs such as angelica and peppermint, it proves that they develop more essential oil.
C to E
Chinese vegetable tree , Toona sinensis, again a rather large herb, rather a tree with up to 2 m height, but this will hardly reach, because the tasty tender sprouts is constantly cut to bring fresh spice in vegetable dishes or soups. Also called the Maggi Tree or Chop Suey Tree.
Chinese spice shrub, Elsholtzia stauntonii, slightly woody, winter-proof small shrub with pink flower spikes from late summer to autumn and final height 90 cm, whose leaves are reminiscent of sage, caraway and mint in the aroma, but also bring a very own touch to the spice game.
Chinese lovage, Ligusticum sinense or Gao Ben, spicy perennial with about 1 m in height, whose leaves are in the aroma somewhere between lovage and celery and as a soup wort just a force.
Curry shrub, Helichrysum italicum, up to 50 cm high shrub with yellow summer flowers, which is really hardy only from the right nursery and with leaves and twigs (mitkochen and fish out before eating) brings a pleasant curry note in food and rice.
Cystus, Cistus incanus ssp.tauricus, about 90 cm high shrub, which is known as a tasty tea, as a spice but so far rather tasted by top chefs. Because it has just been researched that Cystus has three times as many polyphenols as green tea and red wine, it is likely to change soon.
Barberry, Artemisia abrotanum, about 1 m high, bitter "lemon herb" with many small yellow flowers, which is used in Italian cuisine as a spice and should be used carefully because of its intensity.
Marshmallow, Althaea officinalis, very decorative mallow with delicate pink flowers and many culinary talents: From marshmallow roots are the real marshmallows, the flowers and young leaves adorn and season salads and soups and were previously indispensable in suckling pig fillings.
Angelica, Angelica dahurica, approx. 1 m, impressive, large "ball-creeper flower", in the kitchen the aromatic root spices soups, bread and herb butter.
Fumaria officinalis, the poppy plant especially pleases the users of incense, the leaves of about 40 cm tall herb spice but also like spring salads.
Tarragon, German, Artemisia dracunculus cv., Perfect compromise between the genuine, aromatic and rather delicate French tarragon and the vigorous robust but offensive Russian tarragon. Reaches heights of 90 cm, especially good in green salads and as herbal cream cheese (the original recipe of the famous Boursin provides only tarragon and salt before).
F to L
Lady's mint, Tanacetum balsamita, up to 1.20 m tall shrubs with camphor and thujone in the aroma of the numerous essential oils, has traditionally been added to egg dishes as a spice, and could prove highly interesting for sweets / chocolate.
Fetthenne, Sedum telephium, the wild form of the roof succulent plant, grows 80 cm tall and produces thick, juicy leaves that season salads and vegetables. The tubers can also be eaten cooked as a vegetable.
Fuki, Petasites japonicus, an up to 80 cm high "plant tower" with an unbelievable flower at the upper end, whose thick flower buds z. B. be used as a spice in miso soup, while the young stems are eaten steamed in Japan in spring.
Goosecatcher, Potentilla anserina, is a tiny 10cm weedy herb whose leaves and shoots have a very high vitamin C and season wild salads and vegetables.
Gagelstrauch, Myrica gale, the leaves of the 1.50 m high shrub reminiscent of laurel in the aroma and can be used for seasoning appropriate food and for the production of Nordic Gruitbier (herb beer).
Garden bergamot, Calamintha grandiflora, about 60 cm high mint with beautiful pink flowers from spring to autumn and a dark, warm mint aroma, which can be used for the well-known spice purposes.
Garden cress, Lepidium latifolium, the up to 1 m high, perennial Cress offers the same peppery-fresh taste as the short-lived garden cress, but over many years.
Geißfuß, white-colored, Aegopodium podagraria, 50 cm leaf-green with a white border that spices salads, soups and spring vegetables.
Spice fennel, Foeniculum vulgare, looks impressive with its 2m and not only produces seeds for fresh fennel tea, but also aromatic leaves that are indispensable seasoning in a number of dishes from around the world.
Gundelrebe, Glechoma hederacea, about 20 cm tall, rapidly spreading plant with purple flowers that spice up Czech Easter meat, omelets, herb butter and soups.
Immenblatt, Melittis melissophyllum, 60 cm tall labiates with nectar-rich pale pink flowers and spicy cabbage that can be used in the kitchen similar to lemon balm or marjoram.
Italian rocket, Diplotaxis tenuifolia (Rucola silvatica), grows 40 cm tall in the wild and is much spicier than the cultivated form that is currently thrown into / on everything, even pizza.
Japanese angelica tree, Aralia elata, uses the young leafy shoots of the uncut shrub 5 m in height. They are blanched neat or baked in pastry or given as seasoning with artichoke flavor to salads and spreads.
Garlic gander, Teucrium scordium, decorative 25 cm condiment with pink flowers and intense garlic aroma in the leaves, which should be used sparingly for seasoning.
Knoblauchrauke, Alliaria petiolata, more garlic taste, this time on a delicate, about 60 cm tall plant with tiny white flowers and a hint of cress. The white, smooth, carrot-like taproot can be used like horseradish.
Leek slice bun , Peltaria alliacea, delicious 50 cm high weed, whose taste combines cress, mustard and garlic and is one of the few herbs that can be harvested even in winter.
Lavender, Lavandula angustifolia, the rather short-stalked, short-leaved and "real" variety with stature height up to 50 cm. A lot of aroma, which increases in almost faded flowers of sweetness, which is why they should only be cut for lavender sugar and herbal tea supplies.
Lovage, Levisticum officinale, quickly turns into a sizeable 2-meter shrub whose leaves are famed as the Maggi herb and should be used as sparingly as Maggi, but at least half of all spicy foods give the final kick.
Spleenwort, Cochlearia officinalis, about 40 cm high herb that grows best in the salt soil of the North Sea coast, but also in normal garden soil produces the cress-spicy, round leaves with plenty of vitamin C. In contrast to cress, the many small white flowers in spring spread an intense honey scent.
Dandelion, Taraxacum officinale sativum, mighty 40 cm cultivar with only slightly bitter, iron-rich spice in the leaves.
M to Z
Meadowsweet, Filipendula ulmaria, up to 1.40 m high, in white panicles flowering splendor, which was one of the four magic herbs of the Celts with mistletoe, watercress and verbena. The leaves are used as a spice for savory and sweet, the flowers contain a piperonal scented with a vanilla flavoring, the z. B. is used for flavoring chocolate.
Marjoram winter hardy, Origanum x majoricum, 80 cm tall, vigorous herb, also known as Italian oregano, which is a marjoram + oregano cross - also in taste, for many dishes "the best marjoram and the best oregano".
Marienblatt, Tanacetum balsamita, to 1.20 m high medicinal and spice plant with yellow flowers and herbal-sweet mint flavor, which should be used sparingly because of phototoxic effect.
Horseradish, Armoracia rusticana, has definitely earned a place in the herb garden, because in addition to the sharp root and the horseradish leaves and flowers can be used for seasoning.
Masterwort, Peucedanum ostruthium, old southern German game with a height of about 1.50 m, whose root was formerly used as a cheese spice and seasoned soups and vegetables today.
Multimenthaminze, Mentha x piperita, about 1 m high, robust and strong growing mint from old GDR breed, which impresses with large, hairy leaves full of intense peppermint flavor.
Muskatkraut, Achillea ageratum, 1.20 high and preferably in damp, partially shaded places at home; The taste of the delicate leaves is actually reminiscent of nutmeg and comes out best when used with leeks, onions and / or garlic.
Olive weed, Santolina rosmarinifolia, 50 cm Mini shrub with leaves that taste like pickled olives and, for. B. sour marinades give the Mediterranean touch.
Oregano, Origanum vulgare, 1 m high, with white flowers and fresh green foliage, which is not only indispensable to Italian pasta sauce and chili con carne.
Roman Bertram, Anacyclus pyrethrum, small 30 cm herb, which was one of the most important herbs for Hildegard von Bingen and with its mild spice improves the taste of various foods.
Pimpinelle, Sanguisorba minor, 1.20 high and native to our latitudes, herbs with small red flowers and nutty cucumber taste, which develops the most aroma in quite a lot of moisture.
Quendel, Thymus serpyllum, forms only 10 cm high creeping mats with pink flowers and can be used as a spice like thyme, but the wild variety differs very lively in the aroma.
Rosemary, Rosmarinus officinalis, z. For example, in the variety "Arp" winter hardy to at least -22 ° C, 1.20 m high gray-leaved shape with good, fresh aroma and light blue flowers.
Sage, Salvia officinalis, woody shrub with gray foliage and blue-violet flowers, which can reach a height of 1.20 m; but should not be high, because it lignified up to the top, if not constantly cut back to the new budding.
Sorrel, Rumex acetosa, up to 150 m high Knöterichgewächs, the large leaves of spring herbal soups, salads, herbal quark give a refreshing, slightly sour note.
Cut garlic , Allium tuberosum, 50 cm high leek with white flowers and a mild garlic taste, which hardly causes any odor after eating.
Chives, Allium schoenoprasum, 35 cm high, narrow tubular herb, from which the young flowers can be used as a spicy and ornamental salad addition.
Sigmarskraut, Malva alcea, around 1.20 m high rose mallow, of which everything except the root is edible and can be used as a seasoning. The nutty seeds taste best just before maturity.
Szechuan pepper, Zanthoxylum simulans, about 2 m high rhombus plant, which is completely hardy in Germany, to the delight of all fans of Asian cuisine.
Watercress, Rorippa amphibia, 1.50 m tall cress for the wet spots in the garden or the pond edge, whose young shoots, leaves and flowers taste wonderfully spicy with watercress and horseradish.
Thymus, Thymus vulgaris, 30 cm high-end all-rounder, with its strong, dry taste spicy lamb and venison, poultry and fish and even cakes and pralines.
Wood- weed beard , Aruncus dioicus, 2 m high wild asparagus, which can enrich vegetables and soups for a while after its "asparagus season" in April and May.
Wasabi, the Japanese horseradish Wasabia japonica, grows in cultivars such as 'Matsum' also like in Germany, which means that you can produce real Wasabi from the 30 cm tall plant (affordable wasabi paste is made in Japan from horseradish + green color ): Leaves, stems, ev. Root with (rice) vinegar and salt in the blender.
Winter savory , Satureja montana, a persistent savory with a fine, strong aroma, pink flowers and upright stature up to 60 cm, which makes washing unnecessary and allows longer branches to be cut (for grilling, cooking, drying in bundles).
Hyssop, Hyssopus officinalis, dwarf shrub with max. 90 cm, bright violet flower spikes and enormous spiciness (tastes like a mixture of oregano, sage and rosemary).
Lemon Balm, Melissa officinalis, up to 1.20 m high, extremely winter-resistant lemon balm with a strong lemon aroma, which is clearly perceptible only when used in raw / fresh form in food.
A win for every kitchen
It's amazing what amounts of versatile, interesting food lure off the food industry. The fact that in the industry, which provides the food for the majority of the citizens, a large part of the (finished) products with the same cheap ingredients durable and ready for consumption, has consequences: Who does not find the time, about ingredients and Informing the origin / origin of its food trains only a fraction of its taste buds (impoverished in taste); and he does not take all the many different valuable ingredients to himself, the z. B. in the herbs listed above (and in organically grown vegetables, cereals, meat, etc.) are included.
To make yourself independent of the not very rich in valuable nutrients uniform porridge in the supermarket, you now need only enough space in the herb garden, a good herb nursery or plant exchange, patience and culinary curiosity ... On the spice talents of each herb could unfortunately only very briefly otherwise it would not be an article but a small cookbook.
Each of these herbs is also said to have various beneficial effects on the human metabolism and various healing powers. Unfortunately, it could hardly be mentioned because it would have become a big tome - but it can be surmised that vitality and health will make an enjoyable leap if all these herbs are (alternately) incorporated into the daily diet because of many positive effects the ingredients have now been scientifically proven.
