We've selected ten different herbs that do very well in the Nutritower.
Seeds from Quebec based company Les Jardins Écoumène.
Sage is an evergreen sub-shrub about 65 cm high. The long, oval, velvety grey-green leaves have a slightly bitter, camphorated taste. Sage should be replaced every four years or so, as the plant becomes woody. It is attractive to beneficial insects while repelling pests.
Number of days to harvest: 75
This hardy evergreen perennial is covered with purple flowers in summer. Commonly used, its fine green leaves flavor stews, salads, sauces and more. In addition to aiding digestion, it is said to have antibacterial and antifungal properties. In infusion, it is used as a gargle and is a good remedy against sore throat. Thyme was already used by the Egyptians to embalm the dead and the Greeks used it to perfume their bath water and the air in their temples.
Number of days for the harvest : 90 to 95
German chamomile is a small aromatic plant with erect stems and delicate foliage. Its flowers, shaped like small white daisies with yellow hearts, bloom in summer and fall. Used medicinally since ancient times, it is popular in full sun herb gardens.
Number of days to harvest: 75
Very popular with Europeans, garden chervil is a biennial plant up to zone 3. It is distinguished by its light green, sharply cut leaves with a delicious aniseed flavor that works wonders with potatoes, eggs and fish. Because its delicate flavor does not stand up to heat, it is added to dishes only at the end of cooking. Chervil is also used fresh in salads and makes a nice garnish in place of parsley. The flowers and roots of chervil are also used to flavor dishes. It is better to freeze chervil than to dehydrate it, so it keeps its flavor better.
Number of days to harvest: Micropods: 18 | Young leaves: 40 | Mature leaves: 60
Also known as Chinese parsley, coriander is a cold-hardy, fast-growing annual that reaches a height of about 45 cm. It prefers sunny locations sheltered from strong winds. Its bright green leaves, seeds and roots are used in cooking. Coriander is known for its positive effect on the digestive system.
Number of days to harvest: Leaves: 50 to 55 | Seeds: 90 to 105
This variety lives up to its name because the onions produced are exceptionally uniform and stand upright like soldiers without a single leaf bending. Vigorous, they form impeccable rows of 20-30 cm high. Because the plants produce few or no bulbs, the clumps of dark green leaves are very easy to clean. Also, in addition to being beautiful, they have that sweet onion taste that goes well with any dish.
Also called green onions or shallots, bunching onions mature first. They can be kept in the refrigerator for only a few weeks.
Number of days to harvest: 70
Turkish lemon balm, Moldavian dragon's head, garden tea, dragon's head are all names that refer to the Moldavian lemon balm. The leaves and flowers of this aromatic annual plant give off a delicious lemony scent with a hint of licorice. This beautiful annual has antiseptic, digestive, antioxidant and immunostimulant properties. Its melliferous flowers will contribute to the health of the bees in your neighborhood.
The abundant flowering in July and August takes the form of erect purplish-blue spikes that are very decorative. Each flower is large enough to produce a noticeable effect on the plate. They are used in herbal tea or with desserts, fruit or green salads and fish. As for the leaves, they are picked by cutting the stems as needed, as soon as the plant is big enough. A bunch of them can be put in a glass of water in the refrigerator, which will stay fresh for a few days. The leaves can also be dried for later use, but they must be thoroughly dry when picked to avoid blackening.
Moldavian Lemon Balm likes full sun and cool, deep, light soil rich in organic matter. It tolerates the half-shade, but the bloom will be less abundant there. At the beginning of the culture, it requires regular waterings, but without excess, and tolerates better the dry conditions when it is well rooted. Beware of very wet and badly ventilated sites which will support the proliferation of slugs and snails very fond of its foliage. It is sown directly in the ground from mid-May to mid-June. The plants are thinned out to leave 40 cm between each one and grow vigorously to reach between 40 and 80 cm height.
Number of days for the harvest: 80 to 110
From the same genus as true marjoram (O. marjorana), this aromatic herb native to Eurasia has often been confused with the latter and has common names that illustrate this close relationship: bastard marjoram, wild marjoram and perennial marjoram. Unlike marjoram, its oval leaves have a distinct petiole. Their size is also greater than that of their relative and their flavor is stronger. Their pungent taste is a wonderful addition to dishes based on tomato sauce, pasta, eggs, meats, fish, eggplant, chili and zucchini.
The perennial plant in zone 4 produces reddish rhizomatous stems with a woody base that spread up to 60 cm wide and stand 25 to 45 cm high. The whole forms a small bush with a bushy habit adorned with panicles of pinkish-purple flowers, sometimes pale pink or white, in summer. These inflorescences are used in herbal teas and potpourri.
The cultivation of oregano requires a well-drained area with good air circulation. Leaves and flowers can be harvested as needed throughout the season. Oregano leaves are among the few herbs that gain flavor when dried.
The health effects of oregano are numerous: the thymol it contains helps treat colds, coughs and respiratory problems; in infusion, oregano facilitates digestion and acts as a tonic and diuretic; in gargle, it is used in the treatment of oral infections; in inhalation, it relieves headaches; as a balm or lotion, it relieves muscular and rheumatic pains as well as external injuries. It is also used to relieve painful menstruation, but because of its stimulating effect on the uterus, it is contraindicated during pregnancy.
Number of days to harvest: 85 to 90
Greek oregano is the tastiest of the oreganos! The compact plant produces deliciously fragrant leaves that are far superior in flavor to those of common oregano. It can be recognized by its ever-white flowers and its stems that are redder than the species from which it comes. Hardy in zone 3, it is cultivated in the sun or in the middle of the sun in a soil preferably calcareous and light, but always well drained.
Contrary to many herbs, its aroma increases with drying. In the kitchen, it goes wonderfully well with tomato sauce-based dishes, pasta, eggs, meat, fish, eggplant, chili and zucchini.
The pretty blue-purple flowers with yellow eyes of this native pansy are wonderful for decorating and flavoring salads, cakes, cold soups, herbal teas, and more. In addition to the flowers, the leaves of the wild pansy are also used in salads to give them a nice peppery taste. The hardy plant up to zone 3 can be grown in sun or light shade, but it blooms more abundantly in the sun. Rich in mineral salts, mucilage (a mild laxative) and carotenoids (pigments that play an important role in nutrition and health), this pretty plant is said to have several virtues: depurative; to treat skin problems such as acne, eczema and psoriasis; and as a mild laxative or to treat hemorrhoids.
Number of days for the harvest: 60 to 70
