By Christine Reid.

Let’s make a New Year’s resolution to include more herbs in our lives. After all, where would we be without them? Chances are, nearly everyone has used an herb medicinally, inhaled an herb’s refreshing scent, had a dish seasoned with an herb, enjoyed an herbal tea, or all of the above. Studies repeatedly reveal the high nutrient value as well as the potential health benefits of herbs, something that folklore frequently indicated and herb lovers always knew. In so many ways, these are plants that keep giving back.

Nan Perkins, co-chair of the Hill Country unit of the Herb Society of America, first became interested in learning more about herbs when she saw a list of 10 herbs that would grow well in the Wimberley area. “Ten herbs? That’s a lot,” she remembered thinking. She then discovered that the Hill Country is a very good place to grow many different herbs, as long as you keep the deer in mind. Certain herbs, like basil, are a tasty snack to Bambi and friends, but there are some that even the deer will most likely leave alone. For instance, Perkins has found that the deer won’t touch garlic chives, oregano or thyme. And, she added, “Rosemary is as close to deer proof as any plant!” Perkins said there are a minimum of 15 to 20 herbs that people should have in their garden, including rosemary. “You can do so much with them and you can get such joy from them.”

Retired landscape designer Linda McDowell, the other co-chair of the Hill Country unit, also sang the praises of rosemary, a woody herb with a resinous scent. “Rosemary can be used as a landscape plant as well as a food herb,” she said. She was initially drawn to herbs in her design work because they can be used in so many ways. “Mexican oregano blooms and is beautiful. It’ll tolerate sun or shade and you can also cook with it.”

Both Perkins and McDowell know that there is more to herbs than just their looks. Studies ranging from garlic’s effects on colds to ginger’s ability to help digestion, explain the old German proverb: “The garden is the poor man’s apothecary.” There is a lot of information available about growing herbs, how to cook with them, and their possible health benefits, but herbalists agree that there is much more to learn. “That’s the reason I joined the herb society,” McDowell said, “to support their mission of education.” The organization’s goal is to expand the knowledge of herbs and their uses. They encourage gardeners to practice environmentally sound horticulture and to protect herb species and their habitats. By providing grants to educators and researchers, the group keeps herbs viable as a subject and in the public eye.

Just a note: While some herbs can be as effective as conventional medicines, they also have the potential to cause harmful side effects, if not used properly. Study which herbs you’d like to grow and learn about their characteristics. Never attempt to use herbs to treat any health issue without consulting a physician first.

There is archaeological evidence that humans were using medicinal plants in the Paleolithic period (to give you perspective, just imagine a Neanderthal munching a sprig of thyme!). There are also written records that reveal Sumerians in Mesopotamia (now known as Iraq) studied herbs 5,000 years ago. Herb use has been documented in all of the major ancient civilizations, including the Egyptian, Chinese, Greek and Roman cultures.

During the Middle Ages, European monks who studied Arabic works on herbs became resources of herb information. McDowell saw proof of this on a trip to Europe. “A few years ago, we went to a little church in Germany,” she recalled. There she discovered that, in the past, people were drawn to their houses of worship to learn about herbs. McDowell also knew that historically, in this country and abroad, many families would devote a portion of their garden to herbs. “The kitchen gardens in the past were full of herbs for the household,” she said. “I think we’ve lost that.”

Women from long ago not only used herbs in cooking but also in their home remedies and natural cures. In the past, midwives, who often didn’t have access to the medicines of the day, used herbs to help women in labor, new mothers and their infants. They knew that fennel tea would help soothe babies with colic and chamomile tea could be calming to the mother.

Mint teas, along with being refreshing, can help an upset stomach, while lemongrass tea can relieve stress. Dill, besides being an integral part of the pickling process, also aids digestion. Not everyone is aware that thyme, parsley, basil, rose hips and chives are excellent sources of vitamin C. And the humble aloe vera plant was used by Native Americans to treat burns and skin disorders. These are just a few of the herbs that grow well here and can provide many benefits such as beauty, fragrance, flavor and improved health.

“I meet people struggling with hybrids,” Perkins said. “Why not put your effort into something that does well here and that gives you so much back?”

So, how about trying an herb you haven’t used before? If it was good enough for the Neanderthals...

Please email any questions to [email protected] or call (512) 398-6011.

A few good herbs for Central Texas

Some require full sun, others need some shade. Most are drought tolerant, once established. Many are said to be deer resistant.

Basil – Annual. Easy to grow and excellent in recipes like pesto and in flavored vinegar. 

Cilantro – Annual. Also great in pesto. People seem to hate this herb or love it. Good in spicy soups and salsas.

Chives – Perennial. Onion and garlic chives are very good in many dishes and also are easy to grow.

 Dill – Annual. Used in pickling and in recipes. Attracts butterflies.

 Fennel – Annual. Bronze and Florence fennel are wonderful in cooking. A host plant for Black Swallowtail butterfly.

Lemon Balm – Perennial. Needs some winter protection. Good in teas and recipes. 

Mexican Mint Marigold – Perennial. Leaves have an anise fragrance. Used as a substitute in recipes for true Tarragon. Beautiful in fall with bright yellow blooms.

Mint– Perennial. Many varieties, including spearmint, chocolate mint, orange, wintergreen and more. Can be invasive, so many people grow in large container.

Oregano – Perennial. Needs some winter protection. Great in Italian recipes. 

Parsley – Biennial. Easy to grow. Used in salads, herb butters, meat dishes and more. Attracts butterflies.

Rosemary – Perennial. Some varieties need some winter protection. Excellent in meat and potato dishes. 

Sorrel – Perennial. A hardy plant that likes morning sun and afternoon shade. Good in salads and soups.

Thyme – Perennial. Different varieties available. Good with chicken, fish, beef and pork dishes. Lovely, pungent aroma.