When we think of herbs, we usually think of Mediterranean-type plants like rosemary and oregano, which require sunny, dry conditions. Yet many savory and aromatic herbs can be grown in shade and partial shade in most soils. There is a vigorous herb for every place.
Sweet woodruff (Galium odoratum) is a perennial groundcover with dark green whorled leaves up to eight inches long and tiny, white, star-like flowers above the foliage in late spring. It spreads rapidly in rich loam. I use it as a groundcover around rhododendrons and azaleas. The plant differs from other aromatic herbs in that its fresh-cut hay and vanilla scent develops only as the leaves dry. Sprigs can be added to white wine or fruit drinks, and have been a traditional ingredient in the wine served as the traditional Mai Bowle in Germany since the 13th century.
Wild ginger (Asarum caudatum) is a perennial groundcover seven to 10 inches high, native to the Redwood belt. It has lustrous deep green, heart-shaped leaves, two to six inches across. The earthy red flowers are urn-like and hide under the foliage in spring. Wild ginger is luxuriant and evergreen in moist, woodsy conditions. The variety A. Hartwegii has beautiful marbled leaves. These plants are not the true savory ginger (Zingiber officinale), which is a tropical rhizome with grass-like leaves, but the wild ginger root has enough aroma to make you want to stir fry. It also can be candied.
Chervil (Anthriscus cerefolium) is an annual that grows up to two feet high with fernlike, dark green leaves. It is easy to grow from seed, but it doesn’t transplant well. Chervil does best in rich soil in partial shade, but it is quick to bolt to seed. Cut it back to keep it producing foliage; it will self-sow if it is happy in its location. Because of its low light requirement, it makes a good indoor container plant. This is a delicately flavored herb with a hint of anise and parsley that is a primary ingredient in the French “fines herbes.” It is wonderful in salads or with fish or eggs, and should be used fresh rather than dried.
Parsley (Petroselinu crispum) is best treated as an annual, growing in eight to 12-inch mounds. It likes moderately rich soil and can grow in partial shade. Curled or French parsley is the most common, but flat leaf or Italian parsley has a stronger flavor. Although we think of it as the token garnish, it is very useful in soups, stews and sauces to bring out the goodness of other herbs and seasonings. It is also very nutritious, rich in vitamins A and C, and its high chlorophyll content makes it a natural breath sweetener.
The well-known mints (Mentha) are perennial in West Marin and so invasive that you may want to contain them in pots, or put them in wildish places in the garden. They thrive in rich soil and partial shade. Mints are susceptible to rust, but when it appears, cutting the stems back to soil level will keep the plants full of healthy green foliage. What an irresistible clean, summery aroma! Harvest only the young leaves, as the older leaves and stems can become bitter.
Spearmint (M. spicata) is the quintessential mint, perfect for a julep. It grows to two inches and spreads rapidly by runners. Peppermint (M. x piperita) is the source of menthol, an important medicine, and it makes a great tea. Corsican mint (M. requienii) hugs the ground as a bright green mat with minute, rounded leaves; it’s wonderful between stepping stones and releases a delicious fragrance when walked on, cool and soft under bare feet. Egyptian mint (M. spicata var. niliaca) grows tall, to four inches, and has soft, velvety leaves that English children call “fairy blankets.” Orange bergamot mint (M. x piperita var. citrata) has waxy leaves rimmed with deep red. This is the flavor added to Earl Grey tea. There are many mints with fragrance and flavor reminiscent of fruits—apple, lemon, orange and pineapple mints—and they do indeed impart a hint of their namesakes, especially as a sprig in iced drinks.
Sweet Cicely (Myrrhis odorata) is a three-inch perennial with fernlike leaves and white flowers in compound umbels. Start from plants rather than seeds, as it is finicky about germinating; once started it will do well in humusy soil in partial shade. It has a beautiful ornamental form and a sweet anise-celery taste, useful on carrots or fruit salads.
If you have more shade than sun, try these rewarding herbs. And experiment with others; even sun-lovers like dill and cilantro can be grown (from plants, not seeds) in partial shade for greater leaf production and a longer lifespan. As with all herbs, harvest before flowering to get the maximum content of the volatile oils in the leaves.
This column was sponsored by the Inverness Garden Club.