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Herbs
- Basil: Annual; prefers full sun, moist soil. Types include sweet, lemon, purple leaf, spicy globe. Use fresh, hang dry and store, or freeze leaves. Use in vinegars, sauces, salads; potpourri, cosmetics.
- Chives: Hardy perennial; prefers sun to partial shade. Mild onion flavor. Mince leaves and freeze. Hang dry for decorative use. Use fresh, dried, or frozen in cream cheese spreads, potatoes, soups, and fish.
- Cilantro/Coriander: Annual; prefers sun and rich soil. Use fresh or frozen young leaves in Mexican cuisine, potatoes, fish. Use seeds (when they turn brown) in marinades, pickles, stews, potpourri.
- Dill: Annual; prefers sun and sandy, acidic soil. Pick leaves before flowers open. Harvest seeds when brown. Use fresh or frozen leaves in vinegars, fish, poultry, stews. Seeds used in pickles.
- Garlic: Perennial bulb divided and planted by the clove. Needs cool temperatures in early growth stages. Harvest when leaves have browned. Cure in a dark, dry spot for several weeks. Widely used in cooking.
- Horseradish: Invasive perennial; prefers sun to partial shade. Pungent root used in sauces and meats. Dig roots as needed, leaving some in the ground to grow. Tender inner leaves used in salads. Propagate by root division.
- Marjoram: Annual; full sun and well-drained soil. Harvest regularly for a bushier plant. Grows well in containers, but keep sheltered in winter. Use fresh or dried in stuffing, soups, poultry, fish. Dry flowers for arrangements and wreaths
- Mint: Most varieties are tough perennials. Prefers sun or part shade. Types include peppermint, spearmint, pineapple mint, apple mint, etc. Can be invasive; best as a potted plant. Use fresh or frozen leaves in jellies, garnishes, punches. Use dried leaves in teas.
- Oregano: Bushy, spreading perennial; prefers sun in average soil. Harvest fresh leaves all summer long; hang dry or freeze. Divide plant every 3-5 years. Use fresh or dried on tomatoes, beef, poultry, sauces. Use flowers for floral arrangements.
- Parsley: Biennial grown as annual. Sun to part shade, moist soil. Two types include Italian and curly. Curly parsley mostly utilized for garnishes. Italian has stronger flavor. Snip and freeze curly variety. Hang dry Italian variety. Italian used in soups, sauces, pasta, potatoes.
- Rosemary: Half-hardy evergreen perennial. Two types include upright and prostrate. Prefers full sun and sandy, alkaline soil. Watch for mildew problems. Strip needles from stems and chop before using. Dries well and used in potpourris, lotions, baths. Use fresh or frozen in fish, poultry, potatoes, breads.
- Sage: Shrubby, perennial; prefers sun and well-drained soil. Cultivars include variegated, pineapple, and purple-leaved. Flowers attract hummingbirds. Use fresh, frozen, or dried leaves in soups, beef, fish, vegetables. Dried branches used for floral wreaths.
- Tarragon (French): Hardy perennial; full sun to partial shade in rich soil. Pick leaves or growth tips to use fresh in fish, vinegars, salads, chicken. Does not dry well. Can be grown successfully as a potted plant.
- Thyme: Groundcover perennial; prefers sun in average soil. Varieties include lemon, woolly, golden, and silver. Trim or mow back each spring for abundant new growth. Can also be grown in containers. Harvest continuously fresh leaves or strip leaves from stem and dry. Use in marinades, stuffings, vinegars, lotions, sachets.
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