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Herbs
Growing herbs is not
much different from growing vegetables. In some cases it is much easier. Herbs can often survive in dry locations
in very poor soil, although they will do best if you give them well-drained loam fortified with compost and manures.
Anise, basil, chervil, coriander, dill, sweet fennel, summer savory, parsley, chives, thyme, and winter savory are grown
as annuals.
Borage, marjoram, oregano, mint, sage, rosemary and tarragon are grown as perennials.
In most cases you don't have to pull the entire plant to harvest it; you simply prune it by clipping the leaves.
Anise
Hyssop (Licorice Mint) (Agatache foeniculum)
Use the lavender petals in salads and soups, and as flavoring for meat and desserts. Good bee
plant.
SUN/SHADE: Full to half sun.
SOIL: Average soil.
PLANTING: Can be planted from both seeds and plants.
NUTRIENTS: Not fussy.
WATER: Water only in dry periods.
HARDINESS: Fairly hardy. Withstands
most frost.
PEST/DISEASES: None.
ANNUAL/PERENNIAL: Perennial; Plants
will flower the first year from seeding in March.
Anise-Hyssop: 6' tall.
Edible lavender-blue flowers. Makes good tea. Bee plant. NIC SOU
Blue:
3-4' plant attracts bees and butterflies. Indigo-violet to blue flowers. 3-4' plant. Meakes
a licorice-flavored tea. TER
Golden Jubilee: Attracts butterflies
and bees. 2-4' plants. The highly aromatic leaves can be used for teas. Floers can be sprinkled on salads
for a dash of color. TER
BALM, LEMON (Melissa
officianalis)
Use as lemon flavoring for tea and desserts.
SUN/SHADE: Full
sun to shade.
SOIL: Needs average soil.
PLANTING: Start from seedlings.
Will spread from seeds.
NUTRIENTS: Doesn't need fertilizer.
WATER: Tolerates
some dryness.
HARDINESS: Tolerates some frost.
PESTS/DISEASES: None.
ANNUAL/PERENNIAL: Perennial.
Lemon Balm: OP. Use for hot or
cold teas as a lemon substitute. Leaves may be added to salads. 2' tall, 1 1/2' wide. BURP
NIC PAR SOU
BASIL
(Ocimun spp.)
The number-one culinary herb. Good cooks can't do without it. Karen
has been known to grow several varieties during the season. This herb dries beautifully for future use.
SUN/SHADE:
Full sun.
SOIL: Soil rich in organic material.
PLANTING: Sow
seed in the spring when the ground has warmed up. Plant seeds 1/8" deep, and thin to 1' apart. Space
seedlings 1' apart. Basil grows from 6" to 2' tall depending on the variety planted.
NUTRIENTS:
Likes fish emulsion about every 6 weeks.
WATER: Water regularly.
HARDINESS:
Tender; will not withstand frost.
PESTS/DISEASES: Sow bugs; use rotenone.
ANNUAL/PERENNIAL:
Annual.
Anise-Scented Basil: OP.
Rare basil with anise fragrance and flavor. Use for salads, sauces, and herb vinegars. SOU
Ararat:
Heirloom 18" tall. Distinct variety with green foliage splashed with purple. Aromatic, sweet
and spicy taste with a hint of anise. NIC
Aristotle: compact variety with
tightly packed, tiny leaves that create pretty pale green mounds. Great in containers or garden. Plant speads
to 15". Harvesting is recommended at about 6". TOT
Aroma 1:
Genovese type has heavenly fragrance and flavor. Good choice for pesto. TER
Bolloso Napoletano: 12" tall, huge 4" leaves, frilly, heavily textured, fragrant and spicy.
Hint of anise. NIC
Bush Green: 8" tall. Compact, fine-leaf
dwarf. Great for salads and pesto, needs little or no chopping. NIC SHU
Cardinal:
23-30" plant. Heady scent with a hint of spice. Cardinal red-blooms. BURP
Cinnamon Basil: OP. Has a spicy cinnamon fragrance. 18-30" tall, spreading
12-18". Use as a tea. BOU PAR SHU SOU VER
Christmas: Extra large, showy purple blooms set off by deep green foliage. Adds extra depth of
flavor to pestos and other recipes. TER
Clove Basil: 2' plant.
Pronounced clove aroma. Good in tea blends and with fruit. NIC
Culinary Basil Blend:
80 days. Gourmet blend of Corsican, Genovese and lemon basils to use in any Mediterranean meal. HEN
Dark Opal Basil: Ornamental dark purple basil used like common basil for seasoning. SOU
Eritrean Basil: Heirloom OP. Compact plant with purple-tinged green foliage.
Strong, spicy odor and is used in African cuisine. SOU
Finissimo Verde A Palla: Italian
basil forms a perfect globe shape that looks pruned. 10" in diameter. Leaves are very small, thin, and strongly
scented. Perfect for culinary purposes. Can be grown in window boxes, beds, planters or borders. TER
Genovese: 24" plant. full-flavored basil, with a rich aroma to match. SHU
VER
Greek: 8" plant. Tiny leaves on dome-shaped plants.
Great on tomatoes. BURP
Green Ruffles: 24" plant. Large,
serrated and quilted leaves. BURP
Holy Basil (Sacred, Tulsi): OP.
Rare basil with a spicy scent of clove, lemon, and cinnamon. Grown outside holy sanctuaries in India. BOU
NIC SOU
Italian Cameo: Perfect variety for containers. Has closely
packed, luscious big leaves and a compact 6-8" habit. REN
Italian Pesto:
Imported Italian basil with glossy dark green leaves with full-bodied flavor. Makes for authentic homemade
pesto sauce. REN
Large Leaf Italian: Extra large leaves. 8-24"
plants with 6-18" spread. GUR HEN NIC PAR
Lemon Basil: Deep lemon fragrance. Use for fish dishes, herb vinegars and teas. BOU
BURP SOU TER
Lemon Basil, Mrs. Burns: New Mexico heirloom, OP. 2 1/2"
leaves are stronger flavor and preferred lemon basil variety for chefs. NIC SOU
Lemon Sweet Dani: 1998 AAS Winner. A strong lemon scent and upright, rounded habit that reaches
26" high, 10-14" across. NIC PAR SHU VER
Lime
Basil: OP. Similar to Lemon Basil but with darker green leaves and a lime fragrance. Accent for
soups, salads, and fish. 12" Plant with slender 1 1/2" long leaves. Use it to scent and flavor pesto, fish,
salads, vinegars. BURP NIC PAR SOU TER
Lettuce
Leaf Basil: OP 85 days. The most productive of the basils, large Italian variety is excellent for pesto
and basil in oil. NIC SOU
Magic Mountain: 3'
tall. Dark green leaves with purple foliage and flowers is accented by the light purple flowers. Use to make pesto
or dress up a salad with the leaves and blossoms. NIC
Mammoth: OP
Huge, wide, shiny green leaves, twice as large as other Italian basils. A few leaves make a harvest. SOU
TER
Marseille: French Basil is 10" tall and 8" wide. If forms a compact hedge, container
choice. PAR
Magical Michael: AAS 2002. 16" tall.
Edible sweet basil has fragrant foliage and pretty compact purple flower heads. NIC
Mexican
Cinnamon Spice: 24" plant. A refined sweet spicy aroma, use for fruits and cheesecakes. Purple
flowers and stems. NIC
Mini Windowbox: A true bonsai basil
with compact, neat 6-8" umbrella-shaped plants covered with 1/2" leaves. REN
Minette:
10" spheres are perfect for containers. Tiny fragrant leaves are mild-flavored. PAR
Mrs. Burns Lemon: Lush leaves and a sweet lemony flavor bouquet. Strong growing plants. PAR
REN
Nufar: Genovese-type. 24" plant. Large dark green, slightly
textured leaves. Hint of anise. Terrifc flavor and rich aroma. NIC PAR
Pesto Perpetuo: Superb culinary variety, but it's light green and cream variegation makes an eye-catching
plant. 48" tall. Non-flowering. BURP TER
Picolino: Aromatic
basil with tiny, dark green leaves produced on compact 6-10" bush. Also good for containers. HAR
Pistou: Compact, small-leafed and very uniform in size. 8" tall. PAR
Profuma di Genova: Italian import bred for pure bright basil flavor without minty/clove overtones.
Compact shape. REN
Purple Ruffles: OP. All American Selection
winner. Very attractive in salads or vinegars. Use like common basil for seasoning. BURP HAR SOU
TER VER
Red Lettuce Leaved: Colossal, deep red, ruffled leaves have a delicious flavor. Can
be used in any recipe calling for basil. TER
Red Osmin: 18-20"
tall. Burgundy red foliage, pink flowers, classic basil flavor, mid-size leaf. Use as other culinary basils.
NIC
Red Rubin: OP. A purple version of Italian Large Leaf.
Sweet aroma and flavor. PAR SHU SOU TER VER
Ruby Red: Large leaf
Italian type purple basil. Flat 3" long leaves on 18-24" plant. The leaves have a copper colored tinge
to their purple leaves. HAR
Salad Leaf: Huge crinkly 4"
lettuce leaf strain. REN
San Remo: 36" plant. Basil of
choice for longer-season harvest and long-keeping quality. An improved Genovese in aroma and flavor. BURP
Scented Trio: Aromatic mix of perfumed cinnamon basil, citrus-scented lemon basil and garnet-colored
basil. REN
Serata: Long, ruffled leaves have a great basil flavor. Plants are
12-16" tall. HAR
Siam Queen (Thai): OP. Fragrant
variety used in Thai cuisine. Especially good in fish and beef dishes. Also an important ingredient in spicy soups
and curries. BOU BURP HAR NIC TER VER
Spicy Bush: OP. 8-12" bush basil. Small shiny green leaves on highly branched
stems. NIC SOU TER
Spicy Saber: 14" plant. Perfect
for Asian dishes. remains bushy and productive all season. BURP
Summerlong:
10" plant. French basil that is tasty, prolific and unstoppable by producing all summer long. BURP
Sweet Genovese: OP 85 days. Large-leaf. Use fresh or dried for flavoring sauces,
soups, dressings, and pesto. BOU BURP HAR NIC SHU SOU
Sweet Basil:
18" tall plant. Use leaves of all sizes in salads, pesto or other culinary dishes. BURP
GUR HEN SHU TER
Sweet Dani: 1998 AAS Winner.
18-24" plants. Wonderful lemony sweet basil. Very high in citral and essential oil. Plants provide
lots of leaves just right for cooking with fish, accenting salads, or garnishing desserts. HAR TER
TOT
Sweet Green: OP. Rich spicy-sweet flavor that blends well with
other herbs. BOU REN
Sweet Petra Dark: 2' tall. Sweet
large-leaf red basil. Sweet flavor. NIC
True Thai Queenette: Imported
from Thailand. Tropical-looking basil with dense 1 1/2" leaves around purple stems. Aromatic, mild sweet
spices with clove/mint basil flavor. PAR REN
BEE BALM (Monarda
didyma)
Use the flowers in salads and tea.
SUN/SHADE: Full sun to half shade.
SOIL: Average soil.
PLANTING: Space 6-8 inches apart.
NUTRIENTS:
One feeding of fish emulsion.
WATER: Keep moist.
HARDINESS: Fairly
hardy.
PESTS/DISEASES: Mildew. Don't water leaves.
ANNUAL/PERENNIAL:
Perennial.
Bergamont (Bee Balm): Use in teas and other drinks. 24"
plant. SHU
Lemon Bergamont: OP. Some variation in blossom color and citrus
odor. Use dried leaves for lemon scented herb tea or for flavoring meat or fish dishes. Harvest leaves before
flowers appear. SOU
Wild Bergamont: OP. A favorite of hummingbirds
and bees. Flowers of varying shades of lavender may be added to salads. Use strongly fragrant dried leaves for
tea. SOU
BORAGE (Borage officinalis)
Borage has bristly, gray green leaves and star-shaped bright blue flowers. The sprouts and first set of
leaves have a cucumber flavor. Excellent for salads.
SUN/SHADE: Full sun to three-quarter
shade.
SOIL: Any soil.
PLANTING: Sow seeds outdoors in the
fall or very early spring. Barely cover with soil. Borage can be easily grown in pots indoors; just place the
pot in a sunny location and keep moist. Give the roots plenty of growing room. Borage will drop seeds every year,
and new plants will come up the next spring. Borage grows 2 to 3 feet tall. When seedlings are about 2 inches
high, space them 1 to 2 feet apart. to obtain a hedgelike border, space one foot apart.
NUTRIENTS:
Once or twice a year with fish emulsion.
WATER: Keep moist. Needs only moderate
amounts.
HARDINESS: Tender.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL:
Annual.
Borage (Borage Blue): OP. Bushy herb with bright blue edible
flowers. Bumble bee attractant. The leaves can be used sparingly to add a cucumber-like flavor in salads,
or for flavoring cool drinks. BOU BURP NIC PAR REN SHU SOU VER
CHAMOMILE, GERMAN (Matricania recutita)
Produces
white daisylike flowers that bloom most of the summer. Makes a refreshing tea.
SUN/SHADE: Full
sun to half shade.
SOIL: Average; will grow in dry soil.
PLANTING: Buy
seeds, and start in pots. Do not cover seed; it needs light to germinate. Transplant when they are about 6 inches
high. Space about 6 inches apart. Grows to a height of 8 inches. You can also start from sets.
NUTRIENTS:
Use fish emulsion 2 or 3 times a year.
WATER: Plants will grow in dry soil. Moist
soil produces a dense mat of plant.
HARDINESS: Moderately hardy.
PESTS/DISEASES:
Few.
ANNUAL/PERENNIAL: Annual.
Bodegold: Early-blooming
German variety with superior pineapple-scented blossoms. Easy to harvet and air-dry for herbal tea. REN
Chamomile: 18" plant. Daisly-like blossoms with an apple-like flavor. Used for brewing
tea. VER
Chamomile, German: OP. 24-36" plant. Sweet-scented
flowers are used to make Chamomile tea, which has a distinctive apple-like flavor and fragrance. BOU BURP NIC PAR
SOU
CHERVIL (Anthriscus cereifolium)
Chervil has light green, fernlike leaves that resemble parsley. It produces tiny umbrellalike clusters
and flowers. The leaves and seeds have a delicate licorice flavor.
SUN/SHADE: It doesn't
like full shade. Grow in filtered sun.
SOIL: Will grow in average soil.
PLANTING:
Sow seeds in place in early spring, or buy plants from nursery. Chervil grows to 2 feet tall. Chervil
will reseed itself.
NUTRIENTS: Feed occasionally with fish emulsion.
WATER:
Water regularly.
HARDINESS: Very hardy. It will over-winter in mild winter climates.
PESTS/DISEASES: Leaf miners can be a problem; grow under a floating row cover.
ANNUAL/PERENNIAL:
Annual.
Chervil: 9-18" tall plant. Major kitchen herb in Europe,
popular in salad and mesculun mixes. Mild, fresh taste in salad, eggs, vegetables. Likes cool weather, makes a
good companion to lettuce and cabbage. BOU
Fancy French: Finely cut,
feathery leaves with a delicate flavor reminiscent of tarragon. Delicious in salads, or to finish sauces and soups.
Classic in French cuisine. REN
Chervil, Brussels Winter: Fresh
chervil is an excellent flavoring for peas, potatoes, carrots, eggs, and fish. Loses its flavor when dried, but the
flavor can be preserved in chervil butter. SOU
Chervil, Curled: 12". Fine,
curly leaved variety. Use leaves in French cuisine, egg dishes, fish and sauces. Leaves are used like parsley.
NIC
CHIVES (Allium
schoenoprasum)
A favorite herb,chives have hollow, grasslike leaves and love continuous clipping. If not
clipped, chives will produce lavender flower heads that can be used in cooking or for decoration. There are many recipes
that call for chives.
SUN/SHADE: Productive in full sun, but will grow well in partial shade.
SOIL: Likes rich soil.
PLANTING: Start from plants or from seed.
You can also divide chives in early spring. In hot summer areas where temperatures remain over 90 degrees F. for prolonged
periods, plant the root clumps in late summer or fall. Set root clumps 2 inches deep, 5 to 6 inches apart. Plant
seeds 1/2 inch deep; thin seedlings to 6 inches apart.
NUTRIENTS: Start with 1/2 cup of nitrogen-rich,
organic fertilizer per clump.
WATER: Water frequently. Don't let the soil dry out.
HARDINESS: Farily hardy.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL:
Perennial.
Chives: OP 80 days. Grow indoors or outdoor for year-round onion
flavoring. Use chapped leaves and young flowers to add flavor and decorative garnish to salads. BURP
GUR HAR HEN NIC SHU SOU TER VER
Fine Leaf: Keep their slender shape.
Edible lilac-pink blossoms have a mild, sweet flavor. REN
Garlic Chives (Chinese
Leeks, Chinese Chives): OP 80 days. Leaves are larger and flatter than chive leaves. Garlic flavor
for salads and seasoning. BURP NIC PAR REN
SOU TER VER
CILANTRO/CORIANDER (Coriandrum
sativum)
Cilantro has delicate, ferlike leaves and pinkish white flowers. The seeds (coriander) turn
from green to brown when they ripen. the leaves are extremely fragrant, but are often an acquired taste. This
plant and its seeds are used in both Oriental and Mexican dishes.
SUN/SHADE: Full sun to
three-quarter shade.
SOIL: Average to rich.
PLANTING: Sow in place
in early spring after danger of frost has passed. Also sow in the fall in mild winter areas. Seed is slow to germinate.
After that, re-seeds itself every year. Sow seeds 3/4" deep, when the seedlings are about 2 inches high;
thin to 8 to 10 inches apart. Cilantro/coriander grows to 3 feet.
NUTRIENTS: Feed with nitrogen-rich
organic fertilizer.
WATER: Water frequently, and keep the soil moist for good leaf production.
HARDINESS: Seeds will overwinter in mild winter areas.
PESTS/DISEASES: Almost
none.
ANNUAL/PERENNIAL: Annual.
Cilantro/Coriander/Chinese Parsley: Leaves
are called cilantro, while the seeds are coriander. Used in Chinese, Indian, and Mexican cuisine. Self-seeds well
in cool weather. BOU BURP GUR HEN NIC SHU SOU
Confetti:
Vibrant flavor without the overpowering kick that some cilantro has. Ideal for salsa, salads, or a garnish.
Slower to bolt. TER
Delfino: Intense fragrance, attractive fery foliage
and small lavender blooms. 20" tall. NIC PAR SHU TOT
Santo:
Slow to flower, upright habit and finely cut leaves. PAR TER TOT VER
Slow-Bolt:
Spicy, pungent, bright green leaves essential in Mexicn and Asian dises. Slow to bolt. REN
DILL (Anethum graveolens)
Dill has
lacy, light-green leaves and grows to a height of 2 to 4 feet. It has tiny, greenish yellow flowers in umbrellalike
clusters. This plant sets itself apart in any garden. The leaves and seeds are used extensively in cooking.
SUN/SHADE: Full sun.
SOIL: Likes rich soil, but will survive in
poor soil.
PLANTING: Start from seed. Sow in the spring or in the fall before the ground
freezes over. It will often re-seed from year to year.
NUTRIENTS: Fertilize with fish emulsion
according to the instructions on the lable.
WATER: Keep watered.
HARDINESS:
Not hardy.
PESTS/DISEASES: Aphids; use a hard spray of water to control or Safer Soap.
ANNUAL/PERENNIAL: Annual.
Bouquet Dill: OP A choice popular variety
for pickling. SHU SOU
Dill: Good plant companion to cabbage. Chopped
leaves good in cheese spreads, dips, fish, salads. Seeds used in pickles. 30" tall plant. BOU
Dukat Dill: OP A europen selection bred for high essential oil content, which gives this
variety a delicate aromatic fragrance and flavor. NIC REN SOU TER
VER
Elephant Dill: 30" plant. Late-flowering dill for longer season
leaf cutting. Mid to dark green lush leaves. BURP
Fernleaf Dill: OP.
All American Selection Winner 1992. An attractive, early, compact 18" dill with finely divided fern-like dark-green
leaves. Best variety for leaf production. Space-saving variety that suitable for small gardens and containers. BURP
NIC PAR SOU TER VER
Long Island Mammoth Dill:
Heirloom OP 70 days. The standard variety for flavoring pickles, soups, breads, stews,salads, and sauces. BURP
GUR HEN SOU TER
Vierling: 4' tall. good
dill flavor and fragrance. Strong-stemmed, blue-green foliage and huge flowers makes this an excellent culinary herb.
NIC
FENNEL (Foeniculum vulgare)
Fennel is similar to dill, with yellow green, finely cut leaves. The yellow flowers grow in clusters.
SUN/SHADE: Full sun.
SOIL: Likes average to rich soil.
PLANTING:
Start from seed or plants. Barely cover the seeds with soil. When seedlings are about 2 inches high,
thin to 12 inches apart. Fennel grows to 4 feet high.
NUTRIENTS: Use fish emulsion according
to the directions on the label.
WATER: Keep the soil moist.
HARDINESS: Fairly
hardy. Will survive in warm winter areas.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL:
Perennial.
Florence: 30" plant. Use fresh leaves in salads, with eggs,
fish and sauces. Bulbuous stem can be roated, grilled or served raw. BURP SHU
Smokey
Bronze: Tall fronds of copper-bronze, ferny foliage. Great tasting leaves and seeds used for tea.
Plants attract butterflies and pollinators. NIC REN
Zefa Fino:
Small bulbs are tender and leaves are anise-scented. 24" high plant, 10-14" wide. PAR
Fennel, Bronze: OP. This decorative
fennel has beautiful lacy bronze leaves. Useful as an ornamental as well as a culinary sweet fennel. SOU
Fennel, Florence (Finocchio): OP 90 days. Celery-shaped leaves have a distinctively licorice
flavor. Can be blanched and used as a cooked vegetable. SOU
LEMON GRASS (Cymboprgon
citratus)
Lemon Grass grows 1 foot high and produces grasslike leaves. It is used extensively in Asian
cuisine.
SUN/SHADE: Full sun to half shade.
SOIL: Average to
rich; add compost.
PLANTING: Sow seeds in late fall or early spring. You can also grow by
layering, by division in the spring, or by cuttings taken in the spring or summer. Plant 2 feet apart.
NUTRIENTS:
Feed with fish emulsion.
WATER: Keep watered.
HARDINESS: Very
tender.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Perennial.
East Indian Lemongrass: Brawny, grasslike leaves have a distinct lemony flavor and aroma for curries,
pad thai, and stir fries. Not frost tolerant. TER
Lemon Grass: Tall,
slender plant that spills over on all sides. Leaves are very aromatic when brushed or crushed. Evergreen in warm
climates. GUR NIC PAR SHU VER
LOVAGE (Levisticum officinale)
Lovage produces deep green, divided
leaves with clusters of small, greenish yellow flowers. Lovage has a celerylike flavor; use it in soups, stocks, stews,
and sauces.
SUN/SHADE: Full sun to half shade.
SOIL: Rich.
PLANTING: Start from seeds or plants. Divide old plants. Sow seeds in the spring after
the night temperatures rise above 40 degrees F. Lovage seeds can also be sown in early fall. Sow seeds 1/4 inchd
deep, 2 to 3 feet apart.
NUTRIENTS: Feed with fish emulsion.
WATER: Keep
moist.
HARDINESS: Very hardy.
PESTS/DISEASES: Leaves sometimes attack
leaf miners; remove and destroy damaged leaves.
ANNUAL/PERENNIAL: Perennial.
Lovage:
OP. As a culinary herb, lovage has a celery-like flavor but richer with hints of fennel and curry. Use
the stems, leaves, and seeds in the same fasion as celery. BOU NIC SOU
MARJORAM SWEET (Origanum majorana)
This herb
has small, oval, gray green leaves and spikes of white flowers. Sweet marjoram is an outstanding culinary herb.
SUN/SHADE: Full sun to half shade.
SOIL: Average to rich garden soil.
PLANTING: Start from seed, or buy plants from nursery. Divide established plants.
NUTRIENTS:
Feed with fish emulsion.
WATER: It only need water in dry periods.
HARDINESS:
Tender.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Annual.
Sweet Marjoram: OP70 days. 2' tall plants, 1 1/2' wide. Leaves
are perfect for flavoring meats and vegetables. BOU BURP NIC PAR REN SHU SOU TER
VER
Zaatar: Highly aromatic with rich flavor that combines Marjoram, Thyme, and
Oregano. Used in meats and breads throughout the Middle East. NIC PAR
MINT (Mentha
spp)
These are strong, scented herbs that spread rapidly. They have opposite leaaves and white, blue,
or lavender flowers. Most mints have serrated leaves. There are many varieties with a wide range of flavors, used
in all types of cooking. Mint is also used as a tea.
SUN/SHADE: Full sun to full shade.
SOIL: Rich, moist, soil.
PLANTING: Mint can be started from seed sown
in peat pots or in the seed bed, but the plants will not be ready until the next season. You can start with plants or
woody stem cuttings. The roots spread rapidly and can take over a garden bed. Confine by sinking a container of
mint in the ground.
NUTRIENTS: Feed with fish emulsion.
WATER: Keep
the soil moist.
HARDINESS: Somewhat tender.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Perennial.
Chocolate: 12-15" tall.
Peppermint Patty Candy taste. Leaves are bronzy-green and the flowers are lavender-pink. Use in tea, ice
cream or other desserts. SHU VER
Corvallis: 1-2' tall.
Peppermint tea. Hansome dark-green foliage; purple stems. soothing, fragrant tea. NIC
Dark
Green Italian: 78 days. Glossy green flat leaves. Improved plain leaf parsley. VER
Mint Julep: 2' tall. Delightfully spicy spearmint is just the thing for a pervect
Mint Julep. Outstanding for teas and lemonade. NIC
Mint Mix: 1-2'
tall. Blend of applemint, spearmint and peppermint. GUR
Moroccan: 12"
tall. Very sweet spearmint used for tea in Morocco, combined with green tea. Lavender blossoms, deep green foliage.
Butterfly plant. NIC
Moss Curled: 75 days. Holds its flavor and freshness for
a long period of time. Use fresh or dried. VER
Peppermint: OP.
Mint grown from seed does not come true and produces plants which vary in flavor from spearmint to menthol to peppermint.
For culinary use select your best plants for mint sauce, jelly, or tea. BOU PAR SHU SOU
Pineapple: 1-2' tall. Sweet pineapple aroma. White variegation on fuzzy, lime green
foliage. Very mild mint especially good in iced drinks. NIC
Spearmint:
3' plants spread freely. Ideal for jellies. BOU BURP NIC
PAR SHU TER
Vietnamese: 15" tall. Spicy sweet flavor with
touches of peppermint and spearmint. Tender foliage and stems. Used as Asian wraps, and cooking. NIC
OREGANO (Origanum vulgare)
The white and pink flowered
varieties are favored by chefs who specialize in Mediterranean cooking. Tall oregano is a vigorous spreader.
Greek and Italian oregano have the same botanical name as that of French and Wild Marjoram.
SUN/SHADE:
Full sun.
SOIL: Average to rich.
PLANTING: Sow the tiny seeds
in the spring after the soil has warmed up to 70 degrees F. Since seeds germinate in light, don't cover with soil.
Divide the plants in the spring. Oregano grow up to 2 1/2 feet high. Space 12-24 inches apart.
NUTRIENTS:
Feed with fish emulsion.
WATER: Water frequently.
HARDINESS:
Very hardy.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Perennial.
Jim Best: Rounded leaves are light green with cream marking, fragrant and flavorful. Trailing
habit. 12" tall plants spread to 24". TER
Oregano: This
variety has a mellow flavor. Dark green foliage and the blooms are pink to deep purple. GUR HEN
TER SHU VER
Oregano, Greek: OP. An essential spice of pizza
as well as tomato, cheese, meat dishes. This is the flavorful Green Oregano, not the flavorless oregano. BOU
BURP NIC REN SHU SOU TER VER
Oregano Sicilian:
18" tall. White flowering oregano with a heady, sweet aroma. One of the finest culinary varieties.
NIC
PARSLEY, CURLEY (Petroselimun
crispum) and PARSLEY, ITALIAN (Petroselimun crispum, neapolitum)
Curly parsley has finely cut, tightly curled leaves. Italian parsley has a stronger flavor and flat, notched,
dark green leaves.
SUN/SHADE: Full sun to full shade.
SOIL: Rich
soil.
PLANTING: Best started from seed. Soak seeds in tepid water for 24 hours. Plant
seeds 1/4 inch deep and 3 inches apart. When the plants have grown to about 6 inches, thin to stand 12 inches apart.
NUTRIENTS: Feed regularly with fish emulsion.
WATER: Keep soil moist.
HARDINESS: Fairly hardy.
PESTS/DISEASES: Leaf miners; remove the affected
leaves.
ANNUAL/PERENNIAL: Annual.
Banquet: 80 days.
Dark green color, tightly curled leaves. HAR
Dark Green Italian: 78
days. Improved plain leaf parsley with glossy green flat leaves. SHU VER
Extra
Curled: 10-12" plant. Finely cut, curly leaves on compact plant. BURP
Italian Gigante: Heirloom. Very large, glossy flat leaves and exceptionally sweet, mellow
flavor. REN
Italian Plain Leaf: 80 days. Green, flat leaf adapted for
fresh seasoning. BURP GUR HAR PAR
Krausa: Tripe-curled
frilly leaves on dense, uniform plants. Holds color and crispness. PAR
Moss Curled: 75
days. Excellent for flavoring or as a garnish. GUR HEN VER
Pagoda:
Dense, round, 10-12" plant has triple-curled and frilled dark green leaves. SHU
Sweet Curly: Green, double-curled
leaves. Nutty tasting without harsh metallic overtones. REN
ROSEMARY (Rosmarinus
officinalis)
Rosemary is an evergreen shrub with narrow, aromati, glossy, dark green leaves. It produces
clusters of small flowers that vary from pale to dark blue, pink, purple, and white. Bees love rosemary. Deer
hate rosemary. It is an herb of many faces since it grows from upright to spreading. The leaves are widely used
as a seasoning.
SUN/SHADE: Full sun.
SOIL: Well drained, alkaline
soil.
PLANTING: Start from plants. Rosemary grows well in containers.
NUTRIENTS:
Feed with fish emulsion.
WATER: Fairly drought resistant.
HARDINESS:
Hardy.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Perennial.
Arp: A very hardy rosemary. Arp has pale blue flowers, airy green-gray foliage.
4' plant. NIC TER
Barbeque: 4-5' plant. This variety
seems to make good skewers for kebobs. Grows sturdy, straight stems. Tantalizing aroma when on the grill.
TER
French Culinary Rosemary: Strong but subtle piney-mint flavor of Rosemary.
Aromati shrub with needle-like, gray-green leaves. Good strain to grow from seed. REN
Gold
Dust: Brilliantly variegated foliage on upright, branching plants. Bright green leaves edged in sunny
gold that never fades. Exceptionally heat and drought tolerant. TER
Gorizia: 5'
tall. Robust strongly scented. Leaves twice the size of garden rosemary, blooms are also larger. Stems stiff
enough for skewers. Flavor meats, fish or vegetables. Sweet aroma. NIC
Madeline Hill:
18-24" tall plants. Rich green needle-like foliage is highly aromatic with Wedgewood blue flowers.
SHU VER
Prostrate: Does does duty as an edible landscape
plant. Low profile makes a great ground cover or planted in containers, trail over the edge. Has narrow leaves and pale
blue flowers. TER
Roman Beauty: 12", trailing variety.
Deep, pewter-green needlelike foliage spill over when in containers or along a wall. Medium blue, bell-shaped blooms
cover the aromatic foliage in May. As flavorful as other rosemary varieties. Use the leaves to season your favorite
recipes. TER
Rosemary: OP 75 days. Versatile
culinary seasoning for many vegetable or meat dishes. BOU BURP GUR NIC SOU VER
Spice Island: Lush foliage, upright habit and blue blooms. Extremely flavorful, the foliage is
delectable and aromatic in any dish. 4' tall plant. TER
Tuscan Blue: 5'
tall. Karen's favorite for cooking. Strong columnar growth, clear blue flowers, short thick, very dark green
leaves. Suited for smaller gardens. Attracts bees. NIC
SAGE (Salvia
officinalis)
An evergreen herb with flowers in whorls or spikes. The flowers vary from white to pink
to true blue. It grows to 3 feet high and 3 feet wide. The leaves are widely used to flavor meats.
SUN/SHADE:
Full sun to half shade.
SOIL: Average to poor.
PLANTING: Plant
sage seed in the spring. You can also buy plants and set them out in early spring or start from cuttings taken during
the summer. It requires 2 years to reach a usuable size. Sage should be replanted every 3 to 4 years as stems
become woody and tough. Thin seedlings to 20 inches apart.
NUTRIENTS: Feed with fish emulsion.
WATER: Drought-tolerant.
HARDINESS: Fairly hardy.
PESTS/DISEASES:
None.
ANNUAL/PERENNIAL: Perennial.
Berggarten: A
strain of sage found in the Berggarten mansion in Germany. Broad blue-green leaves. VER
Blue Anise: 3-5' tall. Brilliant translucent colbalt blue, edible flowers. Hummingbird
plant. NIC
Clary: 1-3' plant. Flowers and leaves used in
omelettes and salads. Leaves, dipped in batter and fried. Also used to flavor pork, poultry, fish and cooked vegetables.
Leaves make a good tea. SHU
Grower's Friend: Robust plants grow
18" tall and when dried and ground, the leaves make a wonderful rub for poultry and fish. TER
Holt's Mammoth: 2' plant. Only propageted by cuttings. Large grey-green
leaves forms large bush. NIC
Italian Aromatic: Highly aromatic leaves
with long soft purple spikes of bloom. Invites hummingbirds. REN
Jefferson: 2'
plants. Vigorous, aromatic selected. Narrow grey green leaves with attractive reddish pink flowers. NIC
Pineapple: A showy sage with beautiful scarlet flowers. Velvety green leaves are softly
scented with a fruity pineapple aroma. 20" plant. Use in teas, jams, and jellies. NIC
SHU TER VER
Pineapple Golden: 3' tall. Pineapple scented foliage starts
out green turning to a vibrant yellow. Bright, fire engine red blooms in late fall. Hummingbird plant. NIC
Sage: Used in European cuisine to flavor sausages, cheeses, stuffings, and meat. Plants
reach 2-2 1/2' tall and 3' wide. BOU BURP NIC PAR SHU TER
VER
SAVORY, SUMMER
(Satureja hortensis) and SAVORY, WINTER (Satureja montana)
Summer savory produces whorls of white to light pink flowers and has long narrow, mildly peppery leaves.
Winter savory has stiff, narrow to oblong leaves. It has a profusion of white to lavender flowers in whorls. Winter
savory has stronger flavor than summer savory.
SUN/SHADE: Full sun to half shade.
SOIL:
Average soil.
PLANTING: Start from seed, cuttings, or plants. Space summer savory
10 to 12 inches apart. Space winter savory 12 to 18 inches apart.
NUTRIENTS: Feed occasionally
with fish emulsion.
WATER: Make sure the soil doesn't dry out, and give extra water in dry
weather.
HARDINESS: Hardy.
PESTS/DISEASES: None.
ANNUAL/PERENNIAL:
Annual.
Summer Savory: Aromatic tops on 1' tall by 7-30" wide plants make
great seasoning for vegetables and meats. BOU NIC PAR SHU
Winter Savory:
18-24" plant. Small shrubby evergreen topped with tiny white flowers all summer. Tradional with
green beans, poultry, stuffing, and meats. NIC
SORREL,
FRENCH (Rumex scutatus)
Sorrel has broad, ornamental, arrow-shaped, green leaves
that have a lemony flavor. When it flowers, it produces a spike. It can be an attractive addition to your vegetable
garden.
SUN/SHADE: Full sun to half shade.
SOIL: Rich soil.
PLANTING: Sow seeds, or start from plants.
NUTRIENTS: Fertilize with
fish emulsion.
WATER: Keep moist.
HARDINESS: Fairly hardy.
PESTS/DISEASES:
Leaf miner; remove the affected leaves.
ANNUAL/PERENNIAL: Perennial.
Sorrel,
Garden: OP. Use sparingly as a salad green for its lemon-like flavor. Sorrel is best used in soups.
where it excels. NIC SOU
STEVIA
I'm adding this herb because it is now being used in artifical sweetners. It is also
called Sweet Herb of Paraguay, and is probably the sweetest plant in the world. It is 300 times sweeter than sugar without
the calories. I'm not sure of the growing requirements, but I'm willing to learn. It is a tender perennial.
Stevia (Sweet Herb of Paraguay, Sugar Loaf): 16" plant. Add a fresh bruised leaf to ice
tea, or harvest the leaves, fry, and grind to a powder for use in drinks and cooking. Used as an artifical sweetner. BOU
NIC SHU TER VER
Sweetie Sixteen: 18" plant. Improved
variety, the sweetest Stevia available. Keep blossoms trimmed off to maintain plant vigor. NIC
Sweet Leaf: 12-14" plant. Small green leaves are sugar-free natural sweetener. Tropical
herb. BURP GUR
TARRAGON,
FRENCH (Artemesia dracunculus)
Tarragon
has fine, dark green leaves with pointed tips. The leaves have a sweet, intense, licorice flavor. Use with fish,
chicken, and eggs. Widely used in vinegar and sauces.
SUN/SHADE: Full sun to half
shade.
SOIL: Average.
PLANTING: Start by root division, or buy small
plants. Space 2 feet apart. Tarragon can grow up to 2 1/2 feet tall.
NUTRIENTS: Feed
established tarragon in early spring and in early summer with an organic fertilizer rich in phosphorous.
WATER:
Keep moist.
HARDINESS: Very hardy.
PESTS/DISEASES: Few.
ANNUAL/PERENNIAL: Perennial.
French Tarragon: 1-2' plant.
Transforms any chicken, fish, egg dish or salad. Aromatic with the strong tarragon taste. Thrives in containers.
Cuttings are vastly superior to the seed. GUR HEN NIC VER
Madeline Hill (Mexican Marigold Mint): 12-18" plant. Foliage and flowers have an anise/tarragon
scent and flavor. Is a tarragon substitute where French Tarragon does poorly. Upright plants with bright gold
single flowers. NIC
THYME (Thymus
spp)
There are many different kinds of thyme. Use with meat, soups, stews, and stuffings. Thyme is
a shrublike plant that grows 8 to 12 inches high. It has slender, woody branches and tiny, gray green leaves.
The flowers are produced loose spikes.
SUN/SHADE: Full sun to half shade.
SOIL:
Average garden soil.
PLANTING: Sow outdoors in early spring. Start from cuttings,
or buy plants. Thyme usually takes 2 years to reach usable size. Sow seeds 1/4 inch deep, and thin seedlings to
12 inches apart. If you use cuttings, plant 12 inches apart.
NUTRIENTS: Use fish emulsion
occasionally.
WATER: Water every 2 or 3 days in dry weather.
HARDINESS: Relatively
hardy.
PESTS/DISEASES: None.
ANNUAL/PERENNIAL: Perennial.
Creeping Thyme: OP. Low-growing herb suited for rock gardens and raised herb beds. Slow growing
it forms dense mats. Provide shade where the summers are hot. For culinary or ornamental use. NIC
REN SHU SOU TER
English Thyme: Plants grow 1-1
1/2' tall and 2' wide. Excellent flavoring for lamb and other meats. NIC PAR
TER VER
French Thyme: 1' plant. Favorite variety for French cuisine. Trim, upright
plants. Narrow-leaved. NIC SHU
German Winter Thyme: OP 85 days.
Flavoring for sauces, soups,meats, dressings, and bean dishes. SOU TER
Golden Lemon: Sunny,
bright, green and yellow foliage, citrusy flavor. Upright 12" plant. Fragrant lemony foliage stays flavorful
even when baked. Use in fish, or chicken dishes. NIC TER
Orange
Balsam: Top-notch culinary thyme is exquisite when added to viniagrettes, soups, salads, breads and rice dishes.
12-16" tall plant, semi-upright habit. Bright green leaves and white flowers. TER
Summer Thyme: OP 90 days. Stronger-flavor for cooking, smaller plants than German Thyme.
SOU
Thyme: OP 100 days. Used to season nearly everything, both fresh
and dried. Evergreen perennial. BOU BURP SHU
VERBENA,
LEMON (Aloysia triphylla)
Lemon Verbena is partially evergreen, gangly herb that
can grow to 6 feet tall. The narrow leaves are arranged in whorls. It produces blue flowers, and the leaves have
a strong lemon aroma.
SUN/SHADE: Full sun to half shade.
SOIL: Average.
PLANTING: Start from plants.
NUTRIENTS: Use fish emulsion occasionally.
WATER: Water regularly.
HARDINESS: Tender.
PESTS/DISEASES:
None.
ANNUAL/PERENNIAL: Annual.
Lemon Verbena: Lemony
scent, bitter-free flavor. Use leaves and flower tops to flavor lemonade, teas, and desserts. Dried leaves retain
their scent for years. 4-5' tall plants. TER
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