There is a certain romanticism in growing and gardening with herbs. Parsley, sage, rosemary, and thyme. Stepping out your back door and snipping a few fresh leaves off your own herb plants to add to your home-prepared meal.
Herbs are easy and rewarding to grow… a sprig of fresh mint in your cool summer drink… dress up your homegrown salad with a garnish of beautiful, tangy Nasturtium… whip up a batch of delicious Pesto from your own Basil… the list goes on! After reading about herbs for your garden, learn some herb recipes.
Chop leaves to flavor salads and for use in fish and potato dishes
Add decorative lavender globe flowers to salads
Self-sows abundantly if not deadheaded
Comes in a variety of “flavors” (Peppermint, Spearmint, Chocolate Mint, Apple Mint, etc.)
A refreshing addition to summer drinks & salads
Dry for use in tea
Highly fragrant silver foliage is used in potpourri as well as in baking & teas
Intolerant of wet winter soil conditions (requires well-drained soil)
Fragrant silvery foliage
Use in sausages, stuffing, tea
May overwinter outdoors with protection (we also have the more tender but very ornamental ‘Tricolor’ Sage)
Use leaves fresh in salads or cooked in soups or sauces
Hollow stems make great Bloody Mary straws!
Used to flavor marinades, vegetables, meat dishes & fish dishes
Tiny, strongly aromatic leaves
Use for ornamental or culinary purposes
Use fresh or dried in Italian, Greek, and Mexican dishes.
Edible flowers in summer
Pollinators love the flowers and honey produced is exceptionally flavorful with hint of lemon
Strongly lemon scented & flavored foliage used in teas, fruit dishes, candies and as a mosquito repellent
Use for flavoring salads, dressings, stews & stuffing
Slightly more bitter flavor than Summer Savory
Foliage smells like apples; Dry the small daisy-like flowers for use in teas
Roman Chamomile is perennial. German Chamomile is a self-seeding annual
Anise flavored foliage
Clip leaves into salads or soups
Particularly good with shellfish, fish, and poultry
Highly aromatic needle-like foliage
Use in Mediterranean dishes
Excellent with roast potatoes & meats
PERENNIAL grown as ANNUAL (winter inside in bright window)
Feathery foliage has Anise/Licorice fragrance & flavor
Eat the bulbous stem base of ‘Florence’ variety as a vegetable
The plant is a favored food source for several butterfly species
Cilantro / Coriander
Fresh leaves and stems (CILANTRO) are used extensively in Asian and Mexican cuisine.
The seeds (CORIANDER) are used in whole in pickling or ground as a flavoring.
Excellent in fish dishes, salads, omelets, and herb butter
Essential for pickling!
Beloved by beneficial insects (preferred host plant for immature Swallowtail Butterflies)
Pungent, spicy flavored leaves and flowers for use in fresh salads and stir-fries.
Book young leaves and serve like spinach.
A natural sweetener that is calorie-free and 150 times sweeter than sugar.
Use fresh leaves in iced tea, lemonade, or other sweet drinks
Crush dry leaves and use as is, or to make a sweet syrup
Perennial grown as ANNUAL
Green leaves are used in sauces, butter, dressings & stuffing.
Varieties include Plain Italian and Triple Curled (Curly Parsley is most popular as a garnish)