Culture | Uses | Characteristics | Harvest |
ANISE Pimpinella anisum | . | . | . |
seed; use fresh seed; likes sun; space 15-20 cm (6-8 inches) apart | green leaves and seeds in salads; meats; bakery goods; tastes somewhat like licorice | annual; slow-growing; whitish flowers in flat clusters; finely cut lobed leaves; 60 cm (2 feet) tall | use leaves fresh; harvest seeds when ripe, dry, remove from stems and store |
BASIL, Sweet Ocimum basilicum | . | . | . | seed; sow after ground is warm in spring; plant late; needs water and warmth, sun and shelter; 30 cm (12 inches) apart; pinch out tops of branches to prevent bloom -- this produces more leaves | border plant for garden, or in pots for patios; chopped leaves fresh or dry have clove-like flavour and taste; seasoning for vegetables and meat | annual; deep-green leaves; white blooms; many varieties available including small leaf (bush) and purple types; 30-90 cm (12-36 inches) high | cut stalks back to 10-15 cm (4-6 inches) anytime in the growing season; can be frozen; strip leaves from stems and screen dry |
BAY LAUREL Laurus nobilis | . | . | . | seed or stem cuttings (slow and difficult to establish); best to buy established plants; full or diffused sun; grow in containers; well-draining, rich soil; space 30-90 cm (1-3 feet) depending on size | fresh or dried leaves in soups, stews, fines herbes blends | tree or shrub; tender perennial; deep green, shiny, leathery leaves; grows up to 6 m (20 feet) in southern climates; can be keep small and bushy at under 1 m (3 feet) | pick mature leaves; use fresh or screen dry; store whole |
BORAGE Borago officinalis | . | . | . | seed; sow early spring; will self-sow; needs dry, sunny place; space 30-45 cm (12-18 inches) apart | young leaves have cucumber flavour; use them in salads and cold soups; use fresh leaves in eggs; fresh flowers in fruit drinks and candied for dessert garnish | bushy plant; coarse leaves; annual; grows 60-90 cm (2-3 feet) high; blue flowers | pick blossoms as they open; pick leaves fresh |
BURNET, Salad Poterium sanguisorba | . | . | . | seed; full sun; dry, sandy soil; space 30 cm (12 inches) apart | fresh leaves have mild cucumber flavour; for salads, soups, dressings, spreads and vinegars | hardy perennial; 45 cm (18 inches) high | pick leaves as needed; remove flower stalks as they appear |
CARAWAY Carum carvi | . | . | . | seed; sow spring or fall; full sun, light soil; seeds produced second year; space 30-45 cm (12-18 inches) apart | seeds used to flavour bread, pastry, meat, soups, sauces, confections | biennial; feathery foliage; creamy flowers; resembles carrot; 60 cm (2 feet) tall | dry seed heads; harvest seeds in autumn of second year |
CHERVIL Anthriscus cerefolium | . | . | . | seed; sow spring or fall; partial shade; rich organic soil; 45 cm (18 inches) apart | leaves fresh or dried used as garnish for fish, in soups, omelettes; mix with salad greens | annual; goes to seed in June; leaves are parsley-like, ferny; 30-60 cm (12-24 inches) high | leaves best used fresh; freezing is the best way to preserve |
CHIVES Allium schoenoprasum | . | . | . | division or seed; rich, moist soil; plant same as onions; divide clumps and pot for indoor use during winter | clumps and blooms decorative in gardens; leaves used fresh or dried in salads and as seasonings; has onion flavour | perennial; can be used the first season; resembles fine-leaved onions; grows in clumps; violet edible flowers | leaves best used fresh; holds flavour better frozen than dried; for drying cut into small pieces and screen dry |
CORIANDER (Cilantro) Coriandrum sativum | . | . | . | seed; start in spring; do not transplant; for cilantro leaf production, repeat sowings; space 10 cm (4 inches) apart; full sun, light soil | seeds for spices in baking, dressings; tastes and smells like orange leaves in stuffings, curries; fresh leaves essential in Chinese and Southeast Asian dishes, and in Mexican salsas | annual; grows 60 cm (2 feet) tall | harvest seeds when and before shattering; flavour develops upon drying; leaves harvested before flowering, used fresh as cilantro |
DILL Anethum graveolens | . | . | . | seed; repeat sowings for summer long supply; sow early; needs rich soil; space 25 cm (10 inches) apart | leaves for salads; fresh leaves and seed stalks for dill pickles; after drying use to season meats, fish, vegetables | annual; 60-90 cm (2-3 feet) tall; feathery foliage; rampant grower | leaves are best just as flowers open; harvest seeds as soon as ripe, cut off whole plant and hang to dry |
FENNEL Foeniculum vulgare | . | . | . | seed; best sown directly in garden; full sun; rich soil; space 45 cm (18 inches) apart | all parts of leaves, stems and seeds aromatic; used for fish seasonings and sauces; ornamental background plants for garden | annual; tall, rampant, branching; thread-like foliage to 1 m (3 feet) | flower stalks harvested just before bloom; can be eaten like celery; leaves best fresh; dried seeds good for teas |
GARLIC Allium sativum | . | . | . | cloves planted early spring or fall; grows in any good garden soil; full sun; plant cloves 15 cm (6 inches) apart and 5 cm (2 inches) deep | chopped cloves season meats, vegetable sauces; garlic salt obtained from pulverized dried cloves | flat, onion-like leaves to 60 cm (2 feet); prune flower stalk to increase yield; fall planting produces bigger cloves | dig bulbs, dry whole; store in cool dry area |
LAVENDER, English Lavandula angustifolia | . | . | . | seeds or cuttings; sun and poor soil for fragrance; needs protection or take indoors if winters severe; space 60 cm (2 feet) apart | fragrance; fresh and dried flowers; oil distilled from them; place dried flowers in small cloth bags for scenting closets; good border or hedge plants | perennial; somewhat woody; 30-60 cm (12-24 inches); gray-green leaves; many varieties available | cut and dry whole flower spikes when flowers begin to open; do not use excessive or prolonged heat when drying flowers since oils are very volatile |
LOVAGE Levisticum officinale | . | . | . | seed or division; full or part sun; sandy, fertile soil; space 1 m (3 feet) apart | leaves have strong celery flavour; for salads, soups, dried herb blends | hardy perennial; one plant enough; deep green leaves; white flowers attract beneficial insects; grows up to 2 m (6 feet) | pick leaves as needed; use fresh, freeze, or screen dry; to dry, mince leaves first |
MARJORAM, Sweet Origanum majorana | . | . | . | seed, cuttings, crown division; sow early inside or in coldframe; shade seedlings until established, then full sun; space 20-25 cm (8-10 inches); can be taken inside in winter as pot plant | gray-green foliage ornamental for colour contrast; leaves used fresh or dried as seasoning for meat dishes; oil used in perfumes | annual or tender perennial; velvety leaves; very fragrant; low-spreading and bushy to 30 cm (12 inches) high | cut stalks before flowering; hang to dry in small bunches or screen dry |
MINT Spearmint Mentha spicata Peppermint M. x piperita Orange mint M. x piperita citrata | . | . | . | surface or underground rhizomes; thin beds and renew every 3-4 years; will grow in semi-shade; rich, moist soil; space 45 cm (18 inches) apart | fragrance for scent; crushed leaves flavour tea, candies, mint sauce; oil from plant is source of menthol | perennial; purple flowers; refreshing fragrance; spreads by surface runners; plant in tubs to keep roots restricted; up to 90 cm (3 feet) tall | pick leaves individually from plants; can be used fresh or dried; harvest before flowering |
OREGANO Origanum vulgare | . | . | . | seeds or division; grows well in poor soil; does well in containers and as ground cover for banks; space 30-45 cm (12-18 inches) apart | fresh or dried leaves as meat or vegetable seasoning; used in pizza | perennial; soft, rounded leaves; grows in clumps 60 cm (2 feet) high | cut stalks before flowering begins; hang to dry or dry on screens |
PARSLEY Petroselinum crispum | . | . | . | seed; sow early inside, self sows; medium-rich soil; sun or part shade; best started in coldframes; space 15-20 cm (6-8 inches); start new plants each year | decorative as an edging plant; rich in vitamins A and C; leaves best used fresh; seasoning for soup, meats, salads | biennial; finely curled leaves; flowers second year; 20 cm (8 inches) high; compact plant; flat leaf varieties have strongest flavour | best used fresh; both leaves and roots keep flavour when dried or frozen; first season of growth is best for use |
ROSEMARY Rosmarinus officinalis | . | . | . | stem cuttings; seed germinates slowly; overwinter in cool sunny spot in house; keep foliage misted; doesn’t like acid soil; needs full sun and wind shelter; space 1 m (3 feet) apart | use ornamentally as specimen pot plant; use leaves fresh or dried as food seasoning, especially on poultry or lamb | evergreen; narrow leaves; shrubby; not reliably hardy; leathery leaves have pungent spicy fragrance; reaches 1-2 m (3-6 feet) in southern climates | cut leaves any time before flowering; don’t use excessive or prolonged heat when drying since oils are volatile; freezing is not recommended |
SAGE, Garden Salvia officinalis | . | . | . | seed, stem cuttings; cut back in spring for new foliage; needs well-drained soil; space 75 cm (30 inches) apart in sun | leaves used dried or fresh as poultry dressing and stuffing, or as meat seasoning | gray, shrubby, perennial; blue flowers; woody; sprawly habit; to 45 cm (18 inches) tall | cut leaves throughout growing season; strip leaves, screen dry or hang in small bunches |
SAVORY, Summer Satureja hortensis | . | . | . | seed; sow 30-40 seeds per metre (10-12 seeds per foot); do not thin; medium-rich soil in sun; make several sowings 3 weeks apart; space 15 cm (6 inches) | suitable as a border hedge 8 inches high; leaves used fresh or dried as seasoning in soups, egg dishes, sauces, especially with green beans | annual; weak stems; mauve flowers; 40-45 cm (16-18 inches) high; leaves pungent and spicy | cut stalks before flowering; hang to dry |
SORREL, Garden Rumex acetosa | . | . | . | seed or division; full sun; rich soil; space 45 cm (18 inches) apart | tart, acid flavour; for soups, salads, sauces; rich in vitamin A and C | heart-shaped succulent leaves; hardy perennial; cut off flower stalks to promote leaf growth; 30-60 cm (1-2 feet) tall | young leaves best; use fresh only; cut back to 5-10 cm (2-4 inches) throughout growing season -- will regrow; freezes well |
TARRAGON, French Artemisia dracunculus sativa | . | . | . | division of root crowns; need cold period each year (roots frozen) for continued growth; divide plants every 3 years; space 30 cm (12 inches) apart | fresh or dried leaves in sauces and seafood; ingredients of tartar sauce; young leaves flavour vinegar, chicken dishes | hardy perennial; doesn’t set seed; grows to 60 cm (2 feet); much branched; narrow, twisted leaves | leaves are best used fresh; some flavour is lost on drying; can be frozen |
THYME Thymus vulgaris | . | . | . | stem cuttings, division; sow seed early; well-drained, fertile soil; full sun; space 25 cm (10 inches) apart; cut back each spring; mulch over winter | fragrant ground cover for rock garden; fresh or dried leaves usually blended with other herbs | perennial; shrubby, woody stems; low-growing, 15-20 cm (6-8 inches); leaves highly aromatic; can be potted and grown indoors in winter | cut leafy tops before flowering; hang to dry or screen dry |
VERBENA, Lemon Aloysia triphylla (Lippia citriodora) | . | . | . | cuttings; tender woody shrub; take indoors in winter | leaves for fragrance and to give lemon taste to beverages and jellies | narrow, shiny leaves are lemon-scented; non-hardy perennial | strip leaves individually from plant before blooms come out; dry on screens |