Spring Herbs

Ocimum basilicum

Basil is most commonly used fresh in recipes.  In general, it is added at the last moment, as cooking quickly destroys the flavor.  The fresh herb can be kept for a short time in plastic bags in the refrigerator, or for a longer period in the freezer, after being blanched in boiling water.

warm season / plant in full sun

Nepeta cataria

Not just for cats!  Tall pink and white flower spikes are great in fresh and dried arrangements.  Use the leaves in salads, sauces, teas and soups - and of course fresh or dried for the cats!  Protect seedlings from cats.

warm season / plant in full sun

Anthemis nobilis

Deliciously fragrant flowers and leaves have a sweet apple flavor.  Chamomile tea is a caffeine-free alternative to black or green tea and for its earthy, somewhat sweet taste.  It is loaded with antioxidants and may aid sleep and digestion.

warm season / plant in full sun

Allium schoenoprasum

Chives have been in use as a culinary herb in China since around 3,000 BC.  It was Marco Polo who returned westward with the notion that they made good eating, but chives were not popular in European gardens until the 16th century.

cool season / plant in full sun

Coriandrum sativum

Sometimes called Chinese parsley, its distinctive aroma and flavor is also part of Mexican, Caribbean and Asian foods, lending flavor to salsas, curries, salads, chutneys, herbed butters, and meat marinades.

cool season / plant in sun or part shade

Anethum graveolens

Sometimes known as "the fish herb" because it's such a delicious complement to fish, fernleaf dill is used in many dishes, especially dips, soups, vinegars and salads.  A 1992 All-America Selections winner, this variety of dill continues to be a favorite.

warm season / plant in sun or part shade

 Eucalyptus cinerea 

Eucalyptus gets its name from its silvery-blue, rounded leaves that display a shimmering appearance in the sunlight. Their refreshing scent, that is so well-known, is a hallmark of this  plant with leaves that contain essential oils that release a sweet,  minty aroma when crushed or brushed against. 

warm season / plant in part shade

Lavandula

Pollinators love this plant!  You will too, as the aroma is wonderfully calming.  Ideal for drying and crafts, as well as fresh-cut bouquets.  Use edible flowers, which have a sweet, floral flavor, for baked goods and lavender lemonade, or serve with berries and citrus.  Deer-resisitant.

warm season / plant in full sun

Melissa officinalis

Lemon balm, a member of the mint family, is a lovely mild herb named for the lemony scent of its leaves.  Originally grown in Southern Europe, lemon balm is often used in combination with other herbs and is frequently found in poultry and fish dishes, desserts and teas.

cool season / plant in part shade

Origanum majorana

Sweet marjoram could be described as a mild oregano.  Bushy and lush, you will want to harvest snips throughout the growing season and trim it all at the end of the growing season to dry for later use.  Popular seasoning for sausage, turkey stuffing, soups and stews.

cool season / plant in full sun

Mentha

Fresh mint is so versatile that it should be a staple in every garden.  Plant several varieties and use them in drinks, sauces, jellies, desserts, or as gorgeous garnishes.

cool season / plant in full sun to partial shade

Origanum vulgare

Oregano is a culinary herb, used for the flavor of its leaves, which can be more flavorful when dried than fresh.  It has an aromatic, warm and slightly bitter taste, which can vary in intensity.  Oregano's most prominent modern use is as the staple herb of Italian-American culture.

warm season / plant in full sun to part shade

Petroselinum crispum

No organic kitchen garden is complete without parsley.  Both curly and flat-leaf parsley are loaded with flavor and productive over a long period in your organic herb garden.  Parsley is cold hardy and can even be harvested for much of the winter.

cool season / plant in full sun to partial shade

Rosmarinum officinalis

A native of the Mediterranean region and member of the mint family, rosemary is a lovely, easy-to-grow plant with great culinary and ornamental value.  Fills the air with its fragrance as soon as you brush your hand across the leaves.  Stronger flavor when fresh than when dried.

warm season / plant in full sun

Salvia officinalis

Prized for its strong herbal aroma and earthy flavor that adds warmth and complexity to foods, sage is used in savory recipes and is a common ingredient in holiday stuffing.  In addition to culinary use, it is used medicinally and as an ornamental plant.  Its flavor is well retained once it is dried.

warm season / plant in full sun

Stevia revoudiana

Stevia is becoming more and more popular among health-conscious individuals.  It's 20 to 30 times sweeter than sugar cane, heat stable for cooking, yet is non-caloric.  Grind the dried leaves and sprinkle them into dishes as you would sugar.

warm season / plant in full sun to partial shade

Artemisia dracunculoides

Harvest leaves regularly for fresh and flavorful French tarragon all season long.  Leaves have a distinctive anise flavor and scent.  Use fresh or dried to flavor fish, meats, vegetables, eggs, salads and sauces.  Excellent spiller in mixed herb containers.

warm season / plant in full sun

Thymus

Thyme shares the spotlight with other herbs graciously, perfuming foods with it s warm, aromatic flavor.  A few finely chopped leaves added at the last minute bring the other flavors into sharper focus.  Lemon Thyme is a friend of seafood dishes and roasted vegetables.

warm season / plant in full sun