Feb. 6, 2004

WACO – Deep in the heart of Texas lives a legend. She doesn't ride the range or drill for oil, but ask her anything about herbs and she knows the answer.

Madalene Hill of Round Top is a long-time authority on herbs. She and her daughter, Gwen Barclay, are the authors of the book, "Southern Herb Growing."

Both Hill and Barclay presented a program on herbs – with tasting included – at the recent Texas Family Forum, part of the 42nd annual Blackland Income Growth conference at the Waco Convention Center. Texas Cooperative Extension is one of the co-sponsors of the event.

"Herbs have been part of the human existence for centuries," Hill said. Some of these plants are used as medicines, some as food, she added. But before using herbs for any reason, be careful, she said. "Natural is not always safe. Strychnine (a poison) comes from a tree."

When it comes to growing culinary herbs, though, Hill and Barclay said the most important thing to remember is: drainage, drainage, drainage. If possible, use raised planted beds for the best drainage.

Their other herb-growing advice:

- Growing herbs need a minimum of five to six hours of full sun each day, preferably morning sun.

- Herbs grow well in good garden soil that is neither too rich nor too poor.

- Most herbs are drought-resistant, but supplemental watering may be necessary until they are established.

Some of their favorite culinary herbs are basil, coriander, dill, parsley, chives and mints. When using these and other herbs in the kitchen, Hill and Barclay suggested:

- Experiment with recipes. Most herb charts and recipes are based on classic combinations. Feel free to find out what works best for you.

- Experiment to find out which herbs you like best.

- Don't use too much. Foods should not be overpowered with the taste of the herbs used in them.

- Use two to three times as much fresh herb as dried herb, but start with the smaller amount and increase as needed.

- When combining mild and robust herbs in a recipe, use two to three times more mild than strong.

- Before using, gently wash culinary herbs in cool water. Make sure they are dry before chopping or blending.

- Some herbs are good for long, slow cooking; some are not.

For more information on growing herbs and cooking with them, contact Barclay and Hill at (979) 249-5283.