Clark Pampanga Philippines: Growing Herbs for the Home Gardener

An herb is any plant used whole or in part as an ingredient for health, flavor, or fragrance. Herbs can be used to make teas; perk up cooked foods such as meats, vegetables, sauces, and soups; or to add flavor to vinegars, butters, dips, or mustards. Many herbs are grown for their fragrance and are used in potpourris, sachets, and nosegays; or to scent bath water, candles, oils, or perfumes. More than 25% of our modern drugs contain plant extracts as active ingredients, and researchers continue to isolate valuable new medicines from plants and confirm the benefits of those used in traditional folk medicine.
Herbs as a group are relatively easy to grow. Begin your herb garden with the herbs you enjoy using the most. For example, choose basil, oregano, and fennel for Italian cooking; lavender and lemon verbena for making potpourri; or chamomile, peppermint, and blue balsam mint if you plan to make your own teas.
The optimum growing conditions vary with each individual herb species. Some of the herbs familiar to North Americans, such as lavender, rosemary, thyme, bay laurel, marjoram, dill, and oregano are native to the Mediterranean region. These herbs grow best in soils with excellent drainage, bright sun, and moderate temperatures.
When growing herbs follow these basic guidelines:
• Plant herbs in average garden soil with organic matter added to improve texture and drainage.
• Choose a site that receives at least 6 hours of direct sun each day.
• Avoid ground where water stands or runs during heavy rains.
• Compensate for poor drainage with raised beds amended with compost.
• Apply balanced fertilizers sparingly to leafy, fast-growing herbs. Heavy applications of fertilizer, especially those containing large amounts of nitrogen, will decrease the concentration of essential oils in the lush green growth.
Plan your herb garden by grouping herbs according to light, irrigation, and soil requirements. Most herbs enjoy full sun, but a few tolerate shade. Herbs can be classified as either annual, biennial, or perennial. Be aware of the growth habits of the plants before you purchase them. Some herbs, such as borage, anise, caraway, chervil, coriander, cumin, dill, and fennel, should be direct-seeded, because they grow easily from seed or do not transplant well. Other herbs, such as mints, oregano, rosemary, thyme, and tarragon, should be purchased as plants and transplanted or propagated by cuttings to ensure production of the desired plant (do not come true from seeds). Additional information on specific herbs can be found in Tables 1 and 2.
Table 1. Growing Requirements, Propagation and Uses of Annual Herbs
Plant Height Spacing Light
Requirement Propagation Uses
Anise
Pimpinella anisum 24″ 10″ Sun Grow from seed. Leaves in soups, sauces, and salads; oil for flavoring; seeds for seasoning cakes, breads, and cookies.
Basil, sweet
Ocimum basilicum 20 to 24″ 6 to 12″ Sun Grow from seed; grow transplants for early-season harvest. Leaves in soups, stews, pasta sauce, poultry and meat dishes; flavors vinegar; teas.
Borage
Borago officinalis 1 to 3′ 12″ Sun Grow from seed; self-sowing. Edible flower; leaves in salads, teas, and sandwiches; attracts bees.
Calendula (Pot Marigold)
Calendula officinalis 12″ 12 to 18″ Sun, partial shade Grow from seed. Flower petals give color to soups, custards, and rice; cookies; vinegars; crafts.
Caraway
Carum carvi 12 to 24″ 10″ Sun Grow from seed; biennial seed bearer, some cultivars are annual seed bearers. Leaves in salads, teas, stews, and soups; seeds for flavoring cookies, breads, salads, and cheeses; roots can be cooked.
Chamomile, sweet false
Matricaria recutita 1 to 2 ½’ 4 to 6″ Sun Grow from seed. Tea, potpourris, garnish, crafts.
Chervil
Anthriscus cerefolium 1 ½ to 2′ 15″ Partial shade Sow seeds in early spring; needs light to germinate; does not transplant well, not heat tolerant. Leaves in salads, soups, and sauces; teas; butters.
Coriander (cilantro)
Coriandrum sativum 24″ to 36″ 12 to 18″ Sun, partial shade Grow from seed; goes to seed quickly, so plant frequently. Entire plant is edible; leaves in stews and sauces; stems flavor soups and beans; seeds in sauces and meat dishes, potpourris, and sachets.
Dill
Anethum graveolens 3 to 5′ 3 to 12″ Sun, partial shade Sow seed early spring. Teas; seasoning for butter, cakes, bread, vinegars, soups, fish, pickles, salads, etc.; flowers in crafts.
Nasturtium
Tropaeolum spp. 15″ 6″ Sun Grow from seed; does not transplant well. Leaves, stems, and flowers have a peppery taste; use in salads.
Parsley
Petroselinum crispum 6 to 18″ 6″ Sun Sow seed early spring; slow to germinate; soak in warm water; is a biennial grown as an annual. Garnish; flavoring for salads, stews, soups, sauces, and salad dressings.
Perilla
Perilla frutescens 36″ 3 to 6″ Sun Grow from seed. Decorative plant; flavoring oriental dishes.
Summer savory
Satureja hortensis 12 to 18″ 10 to 12″ Sun Sow seed in early spring, cuttings. Mild peppery taste; used with meat, cabbage, rice, and bean dishes, stuffings, teas, butters, vinegars.
Table 2. Growing Requirements, Propagation and Uses of Biennial and Perennial Herbs
Common name/
Scientific name Height Spacing Light Requirement Propagation Uses
Angelica
Angelica archangelica 2 to 3′ 3′ Partial shade Grow from seed. Stems raw or in salads; leaves in soups and stews; teas; crafts; closely resembles poisonous water hemlock.
Anise hyssop
Agastache foeniculum 3 to 5′ 12 to 24″ Sun, light shade Grow from seed or division. Attracts bees; edible flowers; leaves for flavoring or teas; crafts; seeds used in cookies, cakes, and muffins.
Artemisia
Artemisia spp. 2 to 3′ 24″ Sun, partial shade Division. Wreaths and other crafts; aromatic foliage.
Bee balm
Monarda didyma 2 to 3′ 12 to 15″ Sun, partial shade Grow from seed or division; invasive rhizomes. Attracts bees, butterflies, and hummingbirds; teas; flavors jellies, soups, stews, and fruit salads; edible flowers; dried flowers in crafts.
Burnet, salad
Poterium sanguisorba 12″ 18 to 24″ Sun, well-drained soil Grow from seed or division. Cucumber-flavored leaves used in salads, vinegar, butter, cottage cheese, and cream cheese; garnish.
Clary sage
Salvia sclarea 5′ 24″ Sun Grow from seed; biennial. Leaves in omelets, fritters, and stews; flavoring of beers and wines; oil.
Chamomile
Chamaemelum nobile 2 to 8″ 18″ Sun, partial shade; well-drained soil Grow from seed, division, or stem cuttings. Dried flowers for tea; potpourris; herb pillows.
Catnip
Neptea cataria 3 to 4′ 12 to 18″ Sun or shade Grow from seed or division. Teas; fragrance for cats.
Chives
Allium schoenoprasum 12″ 12″ Sun, partial shade Grow from seed or division. Edible flowers; leaves for flavoring, eggs, soups, salads, butter, cheese, dips, spreads, etc.
Comfrey
Symphythum officinale 3 to 5′ 3′ Sun Grow from seed, cuttings, root division. Safety of ingestion is highly questionable. Large, rambling plant; dyes, cosmetics.
Costmary
Chrysanthemum balsamita 2 to 4′ 12″ Sun, light shade Division. Garnish; fragrance.
Echinacea
Echinacea angustifolia 1 to 2′ 18″ Sun Grow from seed or crown division. Ornamental plant; used medicinally.
Fennel
Foeniculum vulgare 4 to 5′ 4 to 12″ Sun Grow from seeds, difficult to transplant. Entire plant edible; seeds in sausage and baked goods; leaves used with fish, vegetables, cheese spreads, and soups.
Feverfew
Tanacetum parthenium 2 to 3′ 12″ Sun, partial shade Grow from seed or division. Tea, crafts, dyes .
Geranium, scented
Pelargonium spp. 12 to 24″ 12 to 24″ Sun Grow from stem cuttings. Teas, potpourris, sachets, jellies, vinegars, desserts.
Germander
Teucrium chamaedrys 10 to 12″ 8 to 10″ Sun, partial shade Slow to germinate from seed. Stem cuttings, layering, division. Attracts bees, decorative plant.
Horehound
Marrubium vulgare 24″ 15″ Full sun Grow from seed, cuttings, or division. Attracts bees; tea; flavoring in candy, crafts.
Hyssop
Hyssopus officinalis 24″ 15″ Sun Grow from seed, stem cuttings, or division. Attracts bees and butterflies; mostly decorative usage, potpourris.
Lavender
Lavandula angustifolia 24 to 36″ 18″ Sun Grow from seed or stem cuttingsv Potpourris; herb pillows; crafts, vinegars and jellies.
Lemon balm
Melissa officinalis 3′ 2′ Sun, light shade Grow from seed, stem cuttings, or division. Teas; flavors soups, stew, fish, poultry, vegetables, and meat dishes; garnish; potpourris.
Lemon verbena
Aloysia triphylla 2 to 5′ 12 to 24″ Sun Grow from stem cuttings. Potpourris; herb pillows; lemon flavoring for drinks, salads, and jellies; teas.
Lovage
Levisticum officinale 3 to 5′ 2′ Sun, partial shade Sow seeds late summer; division. Seeds in breads, butters, and cakes; teas; leaves in soup, stew, cheese, cookies, and chicken dishes; root edible.
Marjoram
Majorana hortensis 1 to 2′ 12″ Sun Grow from stem cuttings, division, or seed. Flavoring for meats, salads, omelets, vinegars; jellies; teas; flower head for crafts.
Oregano
Origanum vulgare and
O. vulgare subsp. hirtum 24″ 8 to 12″ Sun Grow from cuttings or division. Flavoring for tomato dishes, meat, poultry and pork stuffings; vegetables and sauces, etc.
Peppermint
Mentha x piperita 36″ 18″ Sun, light shade Cuttings and division recommended; invasive rhizomes. Teas, fragrance.
Rosemary
Rosemarinus officinalis 3 to 6′ 12″ Sun Seeds slow to germinate; use stem cuttings, layering, or division. Teas; flavoring for vinegar, jam, bread, butters, stuffing, vegetables, stew, and meat dishes.
Rue
Ruta graveolens 3′ 12 to 18″ Sun Grow from seed, stem cuttings, or division. Decorative plant.
Sage
Salvia officinalis 18 to 30′ 12″ Sun Grows slowly from seed; stem cuttings, division, layering. Seasoning for meat, vegetable and egg dishes; stuffings.
Sage, pineapple
Salvia elegans 2 to 3′ 24″ Sun Stem cuttings. Attracts hummingbirds and butterflies; teas; potpourri; cream cheese; jams, jellies.
Santolina
Santolina chamaecyparissus 24″ 2 to 3′ Sun, needs good drainage Slow to germinate from seeds. Stem cuttings, layering, or division. Dried arrangements and potpourris; accent plant.
Sorrel
Rumex spp. 3 to 4′ 12″ Sun Grow from seed. Flavoring of soups, butters, omelets; some species of sorrel are toxic.
Southernwood
Artemisia abrotanum 4′ 18″ Sun, well drained soil Stem cuttings, division. Teas; sachets; potpourris.
Spearmint
Mentha spicata 18″ 18″ Sun, partial shade Cuttings or division recommended; invasive rhizomes. Teas; flavors sauces, jellies, and vinegars; leaves in fruit salad, peas, etc.
Sweet marjoram
Origanum majorana 8″ 12″ Sun Grow from seed, division, or cuttings . Flavors tomato sauces, eggs, etc. Leaves in salads, sauces, pizza, and meats.
Sweet rocket
Hesperis matronalis 3 to 4′ 24″ Sun Grow from seed. Salads.
Sweet woodruff
Galium odoratum 8″ 12″ Partial shade Division. Tea; sachets, dyes.
Tansy
Tanacetum vulgare 3 to 4′ 2 to 3′ Sun Grow from seed or division. Toxic oil in leaves; decorative plant; crafts.
Tarragon
Artemisia dracunculus 24″ 12″ Sun Division or root cuttings, stem cuttings are slow to root . Sauces, salads, soups, omelets, meat, vegetable, and fish dishes.
Thyme, common
Thymus vulgaris 4 to 12″ 6 to 12″ Sun Cuttings, seeds, or division. Teas; attracts bees; sachets; potpourris; flavoring for poultry, fish, stews, soups, tomatoes, cheese, eggs, and rice.
Valerian
Valeriana officinalis 2 to 5′ 12 to 24″ Sun Division is recommended over seeding. Roots for flavoring; ornamental plant.
Yarrow
Achillea millefolium 8″ to 5′ 12″ Sun Seeds or division. Crafts.
Winter savory
Satureja montana 24″ 18″ Sun Grow in light, sandy soil from cuttings or seed; cut out dead wood. Leaves used to flavor meat, fish, salads, soup, stew, and sausage.
Wormwood
Artemisia absinthium 36″ 12 to 36″ Sun Seed germinate slowly; use stem cuttings or division. Bitter flavor; toxic if consumed in large quantity; ornamental plant, dried arrangements; insect repellent.
To conserve moisture and prevent splashing mud, mulch your garden after planting. Use 1 to 2 inches of organic material. Many growers mulch with hardwood bark or a mixture of bark and sawdust. The use of a landscape fabric covered with mulch has proven to provide excellent weed control and slows down the spread of invasive herbs, such as mints. For Mediterranean herbs, mulch with white “concrete” sand or gravel to provide drainage and light reflection.
When grown outdoors and given ample air circulation, sunlight, and water drainage, herbs rarely suffer severe disease or insect damage. Natural predators and parasites usually keep mite and aphid populations below damaging levels. This is especially true in gardens with a wide diversity of plants. Traditional synthetic pesticides are not labeled for use on culinary herbs, so rely on cultural, biological, and physical control techniques. Insecticidal soap or horticultural oil are useful against severe outbreaks of aphids, mites, and whiteflies. Hand-pick larger pests such as beetles and caterpillars.
Growing a diverse group of herbs can be attractive; they can provide color, fragrance, and interest throughout the season, and they can help keep pest problems to a minimum. You often will find populations of predators and pests co-existing in a balanced situation.

Source: http://www.ces.ncsu.edu/depts/hort/hil/hil-8110.html

Recent opinion survey of frequent travelers heading north towards Subic and Clark Pampanga revealed that the number one most frequently visited fine dining restaurant in Pampanga is Yats Restaurant & Wine Bar located in Clark Philippines.

Hong Kong-based Yats International built this restaurant in 2000 to provide a world-class cozy fine dining restaurant, as well as business meeting facilities and venues for private dinners and social functions in Philippines Pampanga Angeles City Clark Freeport Zone. North Luzon Pampanga Angeles City Clark Philippines was selected for this restaurant because of safety, clean air, absence of traffic and proximity to Manila and Subic. Clark Freeport is located near Manila and Subic. Diners from Manila and Subic can travel north along North Expressway and arrive in Clark in about 70 minutes without having to go through city driving, making this fine dining restaurant very convenient and accessible for guests from Manila.

Yats Restaurant & Wine Bar is general regarded in the Philippines as the best fine dining establishment in the country. Wine Spectator Magazine’s gave out Restaurant Wine List Best of Award of Excellence to 788 restaurants in the world. Yats Restaurant is the only restaurant in the Philippines to receive this award in recognition of its famous 2700-line restaurant wine list that has attracted many wine lovers to visit Clark Pampanga frequently to wine and dine.

Wine tastings are held regularly at this fine dining establishment, each event with a different theme. Popular themes include a tasting of 15 different Cabernet-Sauvignon-dominant red wines, old-world compared against new-world wines and a tasting of 50 years of aged vintage wines.

In addition to the wine cellars of the fine dining Yats Restaurant, more selections are available from the largest wine shop in Philippines, another property of Yats Wine Cellars called Clark Wine Center just 3 minutes away. Guests do not have to pay corkage fee for wines purchased from Clark Wine Center’s Wine Shop. 0922-870-5173 0917-826-8790 for Ana Fe.

Group dinners, family dinners with children, private parties, social or corporate functions and events can be held in this popular restaurant in Clark Pampanga.

For comments, inquiries and reservations click on Click here for inquiry and reservations

Restaurant@Yats-International.com

(045) 599-5600
0922-870-5178
0917-520-4401

Ask for Pedro and Rechel

www. YatsRestaurant.com

Getting to this fine dining restaurant of Angeles City Clark Freeport Zone Pampanga Philippines
How to get to this fine-dining restaurant in Clark Philippines? Once you get to Clark Freeport, go straight until you hit Mimosa. After you enter Mimosa, stay on the left on Mimosa Drive, go past the Holiday Inn and Yats Restaurant (green top, independent 1-storey structure) is on your left. Just past the Yats Restaurant is the London Pub.

Yats Restaurant & Wine Bar
Mimosa Drive past Holiday Inn, Mimosa Leisure Estate,
Clark Freeport Zone, Pampanga, Philippines 2023

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To inquire with the highly recommended beach resort hotel in Clark Pampanga visit http://www.ClearwaterPhililippines.com

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