The smells of Thanksgiving dinner highlight a holiday centered around family, friends, and giving thanks. Heartwarming and tempting, the aromas of freshly baked dishes would not be the same without the addition of herbs like thyme, sage, rosemary, and parsley.

This holiday season, consider herbs you could grow in your own garden or plant a container of herbs indoors for an uplifting scene of green and quick access to fresh flavor. 

Herbs for the Holidays

While both fresh and dried herbs are tasty, each is valuable to cooking in different ways.

• Fresh herbs are full of bright flavors and stand out in uncooked dishes. The general guideline is to use 3x the amount of fresh herbs to replace dried herbs a recipe calls for. 
• Dried herbs produce deep rich flavors, perfect for cooked hearty dishes.  

Thyme

This low-growing herb is a perennial plant. Small green leaves are attached to the woody stems, creating a 6 to 12-inch fragrant mound. The leaves can be harvested all summer and added to recipes as fresh or dried seasoning. 

Sage

A perennial herb in the garden, has velvety foliage, ranging from gold to purple to variegated, depending on the variety. Traditional stuffing would not be complete without sage, either fresh or dried. My Grandma Dee always added the perfect amount of sage to the stuffing without even measuring. 

Rosemary

Grown as an annual plant by Central Illinois gardeners, can be brought indoors for the winter. Its dark green needle-like foliage offers a powerful flavor to dishes. A little goes a long way with this herb. 

Parsley

A biennial herb often grown as an annual, is the most widely used herb in the U.S. Curly parsley is often used to garnish a dish. Flat-leaf parsley, a common ingredient in pasta and meat dishes, has a more noticeable flavor.  

Many herbs are easily grown indoors year-round

Most herbs will need at least six hours of direct sunlight every day. High levels of light are necessary to avoid leggy or spindly plant growth. Water requirements vary for herbs. Never allow the soil to dry out for herbs like rosemary. For herbs like sage, allow the soil to dry out, but water before leaves wilt.

Fertilize every two weeks with a liquid fertilizer, following the directions on the manufacturer's label. Over-fertilizing will decrease aroma and taste. Just like in the garden, trim indoor herbs to maintain a compact shape and prevent flowering, which decreases herb flavor.  

Use herbs outside recipes

Fresh herbs also make great centerpieces. A rosemary topiary or a tray of potted herbs adds an uplifting scent to any room. Explore creative herb arrangements like a simple herb sprig added to the napkins of a neutral table setting. Whether grown indoors or dried from the garden, your herbal additions are certain to be a great holiday conversation piece.  

Invite herbs to your table this season, then give thanks for their scent and taste. 

Photo Credit: Herbs by Kevin Doran on Unsplash.

ABOUT THE AUTHOR: Brittnay Haag is a Horticulture Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Her work focuses on youth horticulture education, specifically through school gardens and Jr. Master Gardener programs. Brittnay provides leadership for three county Master Gardener programs and is responsible for developing community programs and providing expertise in horticulture and environmental sciences.