Rosemary thyme. Savory and thyme: what is the difference and how are these herbs similar? Contraindications and side effects

It is not at all necessary to spend money on buying seedlings of some spicy or aromatic plants. Moreover, you don’t need to buy seeds, sow them and wait a long time for the tiny seedlings to turn into small bushes. To always have fresh herbs on hand, you will need pots, an empty windowsill, regular herbs from the supermarket - and our instructions.

You can, for example, purchase a package of rosemary or thyme sprigs. Both of these perennial crops are small shrubs, so they are quite easily propagated by cuttings.

At home, unpack bags of herbs, select the freshest branches, make an oblique cut, tear off the lower leaves and place in water for 5-6 hours. For better rooting, add a little honey (half a teaspoon per 500 ml of water) or Epin-Extra (2 drops per 250 ml of water) to melt water at room temperature.

Prepare the pots, scald them with boiling water, pour expanded clay onto the bottom, then a third with fertile soil and almost to the top with calcined coarse sand. Pour in a pink solution of potassium permanganate. Plant the prepared cuttings in pots of 3-4, spray with water and cover with a liter glass jar and ventilate regularly. After 2-3 weeks, the cuttings will form roots - then you can remove the jars. After another couple of weeks, they need to be planted in separate pots with fertile soil, and then planted in the garden or left in pots.

If you have purchased fresh greens, but there is no soil or sand at hand, then you can put the cuttings to root in dark glass glasses. Drop half a tablet of activated carbon and a few hydrogel granules into water at room temperature. If it is dry and warm on the windowsill, then it is better to place the glass with the cuttings in a plastic bag and tie it. After 12-20 days, small roots will appear. All that remains is to plant the cuttings in pots with light, fertile soil, being careful not to shake off the swollen hydrogel granules.

It's even easier to propagate basil. Pots from the supermarket with basil grown hydroponically will do. Cuttings 6-8 cm long are taken from plants, the lower leaves are torn off and an oblique cut is made at the bottom. If you put them in jars with water and cover them with a plastic bag so that less moisture evaporates from the leaves, they will quickly (within 5-10 days) give roots.

As a rule, basil seedlings are planted in a greenhouse or under film in the spring. But varieties with a compact bush shape grow well in containers and pots on a windowsill or open terrace. Plants from cuttings quickly grow green mass suitable for cutting, and regular pruning helps to form beautiful bushes. As they say, it’s pleasing to the eye, and there’s always spicy greens on the table.

Thyme is also planted in open ground, and not necessarily in a garden bed - it grows well in flower borders, on rocky outcrops and between garden tiles. Regular cutting of greenery only improves the appearance of plants. A couple of thyme bushes should be grown in pots - the fragrant greenery will always be at hand, even when there is already snow in the garden.

Caring for thyme is simple. The main thing is to plant it in a wide, but not deep pot with good drainage. Prepare the soil light and fertile. Water regularly on the principle that it is better to underwater than to overwater, because thyme is a drought-resistant plant. After heavy pruning, be sure to feed the plant. Make sure that the soil is neutral or even slightly alkaline. I recommend using the water in which the eggs were boiled for watering.

The bush grows faster if you allow the shoots to press against the soil and take root. As a result, a real dense “bump” of fragrant twigs is formed in a wide pot.

When growing rosemary indoors, you need to take into account that the plant has a powerful root system. He also needs a pot that is wide, but not deep, with good drainage. The soil for rosemary should be moisture-permeable, dry, neutral or slightly alkaline. In summer, the pots are taken out into the garden on the south side of the house or the plants are planted in elevated sunny areas with a slight slope to the south. Of course, an adult rosemary plant can withstand short-term frosts of at least −4, but it is better not to subject it to such tests. In our climate, this plant is still an indoor plant.

Basic care consists of keeping the soil loose, controlling weeds, very moderate watering and regular fertilization. All year round it is necessary to feed rosemary with calcium, which has a very beneficial effect on the development of the plant.

My experiments in growing fragrant greens in the window were a success. As a result, the collection of indoor plants was replenished with new, very useful specimens.

Discussion

Interesting article. Does this only apply to rooting? I planted parsley, it was already sold in a pot, but somehow it sits in place and that’s it (((
To be honest, the herbs from the stores are kind of tasteless, the grass is just grass. Perhaps, if you just root them, give them fertilizing, etc., they will, as they say, regain their original appearance...
From my experience: the parsley sits for a month, basically fragrant, but the mint was a herb, so I threw it out again.

You just forgot to tell me that rosemary takes root well only if the branches are fresh; the more days after cutting, the less chance there is.

What fertilizers can you feed rosemary at home?

Excellent article. Just absolutely useful information. I’ll take note of this, because there’s a lot I didn’t know!

Comment on the article "Basil, rosemary, thyme: growing from cuttings"

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1. Rosemary. Good in bouquet garni, vegetable sauces, marinades, tomato soups and barbecue. For flavor, the sprigs are thrown into the fire and the leaves are sprinkled over grilled meat or poultry, and the stem is used instead of skewers for grilled vegetables. Pairs with chicken, potatoes, tomatoes, peas and beans, cabbage, lamb, pork, lamb and veal, game, mushrooms, eggs, cheese. Do not combine with bay leaf and steamed fish.
2. Oregano (oregano). Used for making pizza, pasta, sauce for baked pig, vegetable casseroles, rich soups and stews, spicy mixtures for meat or liver pate, homemade sausages. Excellent pairing with tomatoes, eggplants, lamb, pork. Combines with basil, black pepper, rosemary. “Northern” oregano is used in pickles, meat and curd fillings for pies.

3. Mint. Add to tea, kvass, cocktails, fruit drinks, compotes, jelly, sherbets, lassi and punches; vegetable salads and refreshing soups. Mint jelly is traditionally served with lamb and mutton. They flavor chocolate, liqueur, gingerbread, cookies, and ice cream. Suitable for cabbage, carrots, peas, potatoes, cucumbers, zucchini; melon, watermelon and pineapple. Combines with parsley, tarragon, chervil, dill, chives.

4. Reagan (Reyhan, “opal” basil). The most common variety is “Yerevan” with bluish leaves and the aroma of allspice, and “Baku”, which has brownish-purple leaves and a clove-mint aroma. It has a much richer aroma than green basil and a coarser taste. The stems are tough - they are not eaten. Used for canning. Characteristic of Caucasian cuisine. Pairs with fish and seafood, beef and lamb, tomatoes, cheese.

5. Thyme. Lemon thyme is used in seafood and dessert dishes, as well as in fatty dishes such as French poultry confit, meatloaf, and stuffing. Common thyme is added to minced meat for sausages, to bouquet garni, to marinades and for pickling cucumbers, tomatoes and squash (young shoots and leaves). Combines with peas, beans, lentils, fatty fish, game, liver; parsley, celery, black pepper, cumin.

6. Basil. Used for sauces, pasta, pizza, vegetable casseroles and salads, tomato soups; when pickling cucumbers, tomatoes, zucchini, porcini mushrooms. When combined with rosemary, dried basil leaves can replace pepper. Successful in chicken and cheese soups in combination with thyme or marjoram.

7. Tarragon (tarragon). They add to egg dishes, fish soup and okroshka, Bernese and Tatar sauce, Dijon mustard, homemade pickles and marinades. Suitable for tomatoes, cauliflower, zucchini, green beans, peas, potatoes, lamb, beef, chicken. Friendly with lemon juice, garlic, dill, parsley, celery, chives, pepper.

8. Sage. A couple of sage leaves added to vegetable oil will add a new taste to fried fish, and in combination with melted butter - ravioli and dumplings. Used for preparing homemade sausages, chicken dishes, eggplant, beans, mushrooms; sauces, marinades for fish and meat. Sage has a strong aroma and does not tolerate subtle tastes and smells nearby. Combines with rosemary and garlic.

9. Chives (chives, spring onions). The subtle, not sharp taste of onion allows it to be used to improve the taste of potato, bean, pea soup, cucumber salads, mashed potatoes, omelettes, and snack curd pastes. Good as a flavoring and flavoring additive in meat, egg and vegetable fillings for pies. It is not recommended to combine with tender young vegetables: peas, asparagus.

Dry: rosemary, oregano, mint, regan, thyme, basil, sage. Do not dry tarragon. Use it fresh; when dried it loses much of its flavor.

Add at the end of cooking 1-3 minutes before the end of cooking: basil, regan, mint, tarragon, sage, chives. Rosemary, oregano, thyme– at the beginning, they will not lose either aroma or taste.

Infuse vinegar and olive oil on thoroughly dried rosemary, oregano, thyme, regan and basil.

I came across wonderful mixes of plants in a pot and wondered if it was possible to put several herbs in one container?

Most herbs require the same care. For example, Mediterranean plants - rosemary, lavender, thyme, oregano - love bright places, moderate watering and are undemanding to the composition of the soil; they require good drainage. Based on the origin of plants, you can create wonderful compositions.

In my opinion, plants in a mix should be more comfortable than in a cramped pot and caring for them becomes easier.

1. Melissa, mint, chamomile. Mint and lemon balm need to be trimmed so that they do not shade each other and other plants. They like daily watering and irrigation, good drainage.

   Chamomile
   
   Mint
   

2. , . They grow at approximately the same pace, water moderately, and require a sunny place on your windowsill.

   Lavender
   Rosemary
   
   

3. Several types of thyme - ordinary (Bogorodskaya grass), Monetny, Cinderella, Lemon.
4. , thyme, rosemary. Perfectly combined spices that will feel comfortable in one container.

   Rosemary
   Oregano
   

To place the plants, you can use a plastic basin with drainage holes. The containers need to be wide, with a height of 15 cm. Wooden boxes need to be covered with thick film and placed on a pallet. Of course, you can buy pots for arrangements and plastic boxes of any size and design, or you can also use recycled materials :)

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Mix of herbs in one pot: 13 comments

1. Pauline

   Thank you very much for your site, I found a lot of useful things here. I recently sowed thyme, oregano and marjoram, and I plan to transplant them into a permanent pot soon. I want to plant all the roses together, I’ll see how they behave.

2. Irina

   Hello, I really want to plant a “healthy” garden on the windowsill: thyme, oregano, mint, sage, basil, watercress. Of course, I would like to have some more currant leaves - fresh for tea in winter, but this is probably a fantasy! I understood about basil: I’ll buy a bunch, put it in water for the roots, then in a pot. Where can I get the rest of the “sadinki” - now, in October? I live in Chelyabinsk, I really want to do this, without putting it off until spring, the “summer season”, etc. I have never sowed anything with seeds, I only have indoor flowers, so I would like to buy “sprouts” - I know how to handle them, but I don’t know how and where to do it! Please advise!!!
   Thank you in advance, best regards, Irina, Chelyabinsk.

   1. Jane Craft Posted by

      Hello Irina! You can't go wrong with watercress - this little thing sticks even in dark, cool rooms. There are several landing options, look in the article about. I won’t give you any advice on purchasing sprouts; I grow everything by sowing and it’s not always successful, especially in the fall. Therefore, it makes sense to look at the shelves with herbs in supermarkets - you come across mint, oregano (oregano) and rosemary too. Root the branches in the same way as basil. If you provide the crops with stable heat and very careful watering, everything can work out. It’s just that the seeds are so reluctant to hatch at this time of year, as if their tiny biological clock does not allow them to wake up. It will definitely please you too. It’s very desirable, in the summer the ultraviolet itself helps with this, but now it’s so damp, dark and cool...

   2. Olga

      In the last days of October I sowed lemon balm - a week later shoots appeared, at the same time I sowed thyme - the same thing, the babies are growing. I didn’t soak anyone, I just sprinkled them with a growth stimulant, and I added aloe juice to the water for irrigation for disinfection. Then I added vermicompost in micro doses to the water for irrigation. Also with other spices, basil and rosemary grow well. I wish you good luck.

3. Elizabeth

   Do you think it is possible to plant thyme, oregano and sage together?

4. Vadim

   Hello! I read your website and planted rosemary, thyme and oregano in May. Now I have several fairly strong plants (and a bunch of small ones), but the pot seems to be too small. Is it possible to replant them now, in the fall? In addition to them, lemon balm has also grown in a separate pot, several plants in a small pot, the roots have come out of the drainage hole, I would also like to transplant it into a larger pot. It should probably just be dumped along with the lump of earth? The same situation is with catnip, I thinned it out, left four bushes, one of them is blooming. You decided to make a bonsai from one rosemary bush, what size pot should you allocate for it in order to subsequently avoid the need for replanting?

They say that the air of the province of Provence is so generously filled with the bright aromas of herbs that even those who were indifferent to gastronomy are ready to take up cooking! The cuisine of Provence is the most spicy of all the regional culinary trends that have developed in the country, a trendsetter in culinary fashion. Thyme, savory, basil, rosemary, tarragon, sage, oregano, marjoram. Each of these herbs has its own character, and together they merge into a single unique bouquet, known throughout the world as Herbes de Provence.

Rosemary

The shrub with the poetic name “sea dew” is the most “arrogant” of the herbs included in the Provencal bouquet: a very rich resinous-coniferous aroma is carried by dense, almost needle-like leaves. When dry, they retain their aroma just as well. Therefore, rosemary is added very carefully to prepared dishes and spicy mixtures so as not to overwhelm the other flavors. But for lamb and game, especially in the company of garlic, it becomes an excellent addition. The aroma of the plant is also interesting in combination with cheeses and grapes. And the woody shoots turn into wonderful “skewers” ​​for grilling fish or seafood. Rosemary feels great not only in its native Mediterranean: a bush brought from Crimea will take root well in the garden, and for the winter it can be moved into a pot.

Basil

Today it is difficult to imagine Greek, Italian, French or Caucasian cuisine without the herb, nicknamed “royal” by the Greeks. In the Mediterranean, basil with green leaves is most often grown, in the Caucasus with purple leaves. Continuing our journey to the East, it is worth mentioning the “Japanese basil”, perilla: its smell is similar to basil, but it is distinguished by a slightly sharper camphor shade. For drying, you need to choose green basil: it retains its aroma much better than purple.

Thyme

The plant's Latin name thymus comes from the Greek thymiama (incense), as the ancient Hellenes used it as an incense in temples dedicated to Aphrodite. The creeping subshrub with small leaves has many more names: thyme, Bogorodskaya herb, incense, boron pepper, lemon scent... The thing is that the thyme family is quite branched. Creeping thyme is used as a seasoning for meat, fish or as a base for fragrant medicinal tea. Caraway thyme goes great with garlic and wine. More delicate lemon is a subtle seasoning for fish, seafood and sweet dishes. Thyme is prepared by cutting off the shoots with a knife or scissors. The dried bouquet is stored in a linen bag or in a glass jar.

Savory

Savory and thyme are not synonymous, although the plants are related representatives of the Lamiaceae family. Savory has a stronger peppery aroma, which is especially pronounced in combination with marjoram. The spicy aromatic bouquet of savory is complemented by a noticeable bitterness, so when using the herb on its own, do not grind it, but add whole leaves. Marjoram

A spice without which Provençal cuisine would be incomplete! It is used in meat and fish dishes, vegetable stews and soups. And besides this, it is loved by sausage producers (it gives an appetizing smell and helps cope with fatty foods), as well as by winemakers and brewers. The strong but subtle aroma of marjoram is unstable, so when using the spice on its own, it is added to the dish before cooking.

Oregano

The Slavic name for this plant, oregano, clearly indicates a strong aroma. But the Greek name for oregano is still more romantic: it translates as “the joy of the mountains.” The smell of the spice is similar to marjoram, only fuller and stronger. In addition to traditional meat and fish, oregano is good as a seasoning for mushrooms, which do not have their own distinct taste. It is best to use only oregano leaves for food, without stems or flowers.

Tarragon

The herb, also known as tarragon, is a relative of wormwood. However, the successful alliance of aromatic substances of tarragon practically does not contain bitterness, which makes it possible to prepare excellent infusions and lemonades from the plant. But tarragon must be used carefully as a seasoning for meat, otherwise the bright taste of the spice will overwhelm the other components of the dish. The taste of fresh and dried tarragon leaves is different. Some of the “green supply” can be dried, some put in the freezer: the same plant will produce seasonings with different aromatic shades.

Sage

The popular Mediterranean spice is practically not used in Ukrainian cuisine, so the plant with fluffy and fragrant leaves is known to us mainly as a medicinal one. But sage tastes so good on a plate! It goes deliciously with garlic and lemon zest, and this mixture, in turn, with fish and poultry. In cooking, it is best to use fresh sage shoots to remove after cooking. Chopped dry sage in the finished dish may taste too bitter.

Chicken in Provençal herbs

• Chicken 1.5 kg
• Onion 2 pcs.
• Garlic 3-4 cloves
• Tomatoes 2 pcs.
• Olives 200 g
• White wine 100 g
• Provençal herbs 2 tsp.
• Olive oil and butter
• Salt pepper

Divide the chicken into portions, season with salt and pepper, fry in olive oil until golden brown. Add a little butter for flavor and fry the meat for a few more minutes. Then pour white table wine into the pan and let it evaporate.

In another frying pan, fry onions cut into half rings until translucent, add chopped garlic (remove the core of the clove first), olives and herbes de Provence. When the onions and garlic are slightly browned, add chopped tomatoes without skins and seeds, and simmer the vegetables for 5 minutes.

Mix chicken with vegetables, simmer over low heat for 10-15 minutes. When serving, garnish with fresh herbs.

In order to decide what to replace rosemary with when preparing dishes, you should first learn about its properties. Originally from the Mediterranean region, it is the most commonly found herb in the spice set. It is worth noting, not without reason, since the spice has a wonderful taste and aroma, and when regularly added to food, it has a positive effect on health.

Like many other beneficial herbs, the spice is in the same taxonomic family as mint, without the characteristic mint flavor. It has a more warming, bitter and astringent taste, giving a special touch to soups, sauces, stews, and roasts. It's no surprise that it is the most popular spice in Italian cuisine.

Although it is popular around the world and is sold in many grocery stores, it may not always be in stock. Rosemary is a natural ingredient that can cause allergies or the taste may not be pleasant for some people, so the information on the website about substitutes for rosemary in cooking will be useful to all housewives.

Most seasonings are known for their spicy taste and, like all spices, they are preferably used fresh. Since not all suppliers can ensure the availability of fresh spices on store shelves all year round, when cooking, it is suggested to replace freshly picked or frozen rosemary with dried. Since dried spices have a brighter taste, it is enough to add one-fourth of the dried seasoning in proportion to the fresh spice.

Thyme

Thyme is part of the same plant family as mint. It is considered one of the best analogues of rosemary in cooking. They are similar in appearance and both have a warming, peppery aftertaste. But at the same time they are different. While the former has a strong and distinctive aroma, the latter is subtle and blends easily with other flavors of the food after cooking.

The spice is recommended for use when cooking beef - just rub a marbled beef steak with a mixture of salt, black pepper and thyme and place it in a frying pan. Thus, thyme can be used as a substitute for many other spices.

Tarragon

Artemisia tarragon, or French tarragon, the only type of tarragon used in cooking, has a strong licorice aftertaste. Tarragon can replace spice in dishes where it is not used as an accent note.

Tarragon was originally developed in Eurasia and North America, but has become widely used in French cuisine. So, for example, tarragon is an indispensable part of Béarnaise sauce.

Tarragon is not used as a substitute for rosemary in meats, or when cooking fresh fish, poultry, or in egg recipes, but dried tarragon is an easy substitute for rosemary in recipes that call for dried spices. The spice can be used in soups or stews, but to harmonize the flavor of the dish, it is recommended to use a lightly flavored addition such as cheese.

Tarragon has many other uses: used to make vinegar, helps lower sugar levels, antioxidant functions. Therefore, you should not lose sight of tarragon when preparing food.

Savory

Before using savory, you should remember that despite the difference in one letter in the name, savory and thyme are different plants.

Important! Thyme bears little resemblance to rosemary due to its bitter and less subtle taste, so it cannot be used instead of rosemary in cooking, as it radically changes the taste of dishes.

Savory is added when preparing a traditional Canadian bread spread. cretonnade(made from minced pork, onions and spices). It is also used as an antiseptic and is used to make toothpastes and soaps.

Sage

Sage is a perennial herb and comes from the same family of plants as mint. Sage is used in medicines and in local recipes. It also has a persistent and memorable smell. Sage is mainly used in meat and added to poultry. A small amount of sage is added to some types of seafood - the spices should be mixed with butter and cheese to add flavor to dishes.

Caraway

Cumin, also known as Mediterranean fennel, is a biennial plant of the Apiaceae family, native to Asia, Europe and North Africa. There is almost no useful use for the plant's stem, but caraway seeds are used in various fields, and not least in terms of the number of uses of sage is the culinary field.

Although its smell is not so strong, cumin has a persistent and memorable aroma. Since the seeds have a much richer taste, a teaspoon of seeds is enough for the prepared dish. They have great nutritional value. They are used to replace rosemary in salads and fish dishes.

Marjoram

Marjoram is a perennial plant that grows mainly in cold regions. Marjoram is similar to thyme with its delicate, subtle aftertaste. Marjoram can be substituted for rosemary in salads, sauces and stews, and salad dressings. Marjoram contains a low percentage of salt and cholesterol and is used for skin care.

Bay leaf

The bay tree is an evergreen tree with spicy-smelling leaves native to the Mediterranean region. Bay tree leaves are used as spices in a variety of Mediterranean cuisines.

Bay leaves are exposed to sunlight before cooking to remove the bitterness and enhance the strong aroma. Bay leaves give dishes a soft aftertaste. It is for this reason that bay leaves are used in soups, stews, poultry, and more.

Kerville

Kerville is an annual plant of the same family as parsley and one of the most popular spices in French cuisine, similar to a mixture of tarragon and parsley. The aroma is between licorice and anise, not strong. Chervil leaves are tender and curly, resembling carrot greens, with closed tufts.

Flowering bunches should be avoided as they have a bitter taste. Instead of rosemary, chervil is usually used in dishes with chicken, meat, eggs and fish products.

Thus, there are many spices that create a similar rosemary aroma and aftertaste in dishes.