Jukofsky: Herbs can delight all of our senses

Spring comes early in the Carolina Lowcountry, and weather records show there's not been a frost after March 15th.

That means it's now safe to set in our heat loving summer annuals. Heading that list are vinca and zinnia, which are low growing and long blooming, and the larger coreopsis and rudbeckia.

With last summer's record breaking heat still in mind, I plan to have a larger herb garden this year. Most herbs thrive on sun and heat and can be planted in a full sun garden or in containers.

Most are naturally repugnant to insects because of their strong, pungent oils.

Those that are most fragrant to us can be nectar to the insect kingdom. I'm thinking of my bay leaf trees that last summer became mother's milk to an unknown flying predator who did his work at night, leaving perfectly placed holes in the leaves. There are organic sprays available. You can also make your own with garlic, mild soap and water.

Remember, the easiest to grow is the first to go when frost comes in the fall

Herbs have been called Mother Nature's most powerful cures. In addition, from sweet to savory, they also can also spice up your meals.

Chives give us vitamins A and C to help lower blood pressure.

Rosemary relieves stress and cures dandruff.

Oregano helps protect against heart disease and cancer.

Parsley is rich in vitamin B.

Lemon thyme wards off stomach trouble.

And basil? Wait!

For the past two years, many of my basil plants succumbed to a viral disease and withered.

Still, basil is my favorite herb when married to the tomato, my favorite fruit. I'm counting on better luck this year. I have a new storage how-to: Wash and dry the leaves, layer in a jar, salt lightly, cover with olive oil, seal and keep in the fridge for up to six months

Basil leaves are my add on seasoning all year long. When cooking fish, I combine it with chives, marjoram, and dill; for beef with bay leaf, marjoram and garlic; and for eggs with chives and southern tarragon (tagetes lucidia). Black pepper is added. Both chives and the tarragon are perennial in the Lowcountry.

If you have some basil left, it freezes well for use all winter in sauce and pesto

SPRING SALE:

The annual Hilton Head Herb Society Spring Sale will be held from 10 a.m. to 2 p.m. Saturday, March 28 at Pineland Mall on Hilton Head.

THANK YOU:

Thank you to The Hilton Head Island Rotary Club for its help during the recent Spring Clean Up of the island's Xeriscape Garden at town hall.

Sixty-year master gardener and environmentalist Betsy Jukofsky has spent three decades on Hilton Head Island learning the peculiarities of Coastal Lowcountry gardening.

This story was originally published March 14, 2015 at 12:51 PM with the headline "Jukofsky: Herbs can delight all of our senses."