An herb is any plant used whole or in part as an ingredient for
health, flavor, or fragrance. Herbs can be used to make teas; perk up
cooked foods such as meats, vegetables, sauces, and soups; or to add
flavor to vinegars, butters, dips, or mustards. Many herbs are grown
for their fragrance and are used in potpourris, sachets, and
nosegays; or to scent bath water, candles, oils, or perfumes. More
than 25% of our modern drugs contain plant extracts as active
ingredients, and researchers continue to isolate valuable new
medicines from plants and confirm the benefits of those used in
traditional folk medicine.
Herbs as a group are relatively easy to grow. Begin your herb
garden with the herbs you enjoy using the most. For example, choose
basil, oregano, and fennel for Italian cooking; lavender and lemon
verbena for making potpourri; or chamomile, peppermint, and blue
balsam mint if you plan to make your own teas.
The optimum growing conditions vary with each individual herb
species. Some of the herbs familiar to North Americans, such as
lavender, rosemary, thyme, bay laurel, marjoram, dill, and oregano
are native to the Mediterranean region. These herbs grow best in
soils with excellent drainage, bright sun, and moderate temperatures.
Plan your herb garden by grouping herbs according to light,
irrigation, and soil requirements. Most herbs enjoy full sun, but a
few tolerate shade. Herbs can be classified as either annual,
biennial, or perennial. Be aware of the growth habits of the plants
before you purchase them. Some herbs, such as borage, anise, caraway,
chervil, coriander, cumin, dill, and fennel, should be direct-seeded,
because they grow easily from seed or do not transplant well. Other
herbs, such as mints, oregano, rosemary, thyme, and tarragon, should
be purchased as plants and transplanted or propagated by cuttings to
ensure production of the desired plant (do not come true from seeds).
Additional information on specific herbs can be found in Tables 1 and
2.
|
Plant
|
Height
|
Spacing
|
Light
Requirement
|
Propagation
|
Uses
|
|
Anise
Pimpinella anisum
|
24"
|
10"
|
Sun
|
Grow from seed.
|
Leaves in soups, sauces, and salads; oil
for flavoring; seeds for seasoning cakes, breads, and
cookies.
|
|
Basil, sweet
Ocimum basilicum
|
20 to 24"
|
6 to 12"
|
Sun
|
Grow from seed; grow transplants for
early-season harvest.
|
Leaves in soups, stews, pasta sauce,
poultry and meat dishes; flavors vinegar; teas.
|
|
Borage
Borago officinalis
|
1 to 3'
|
12"
|
Sun
|
Grow from seed; self-sowing.
|
Edible flower; leaves in salads, teas,
and sandwiches; attracts bees.
|
|
Calendula (Pot Marigold)
Calendula officinalis
|
12"
|
12 to 18"
|
Sun, partial shade
|
Grow from seed.
|
Flower petals give color to soups,
custards, and rice; cookies; vinegars; crafts.
|
|
Caraway
Carum carvi
|
12 to 24"
|
10"
|
Sun
|
Grow from seed; biennial seed bearer,
some cultivars are annual seed bearers.
|
Leaves in salads, teas, stews, and soups;
seeds for flavoring cookies, breads, salads, and cheeses;
roots can be cooked.
|
|
Chamomile, sweet false
Matricaria recutita
|
1 to 2 ½'
|
4 to 6"
|
Sun
|
Grow from seed.
|
Tea, potpourris, garnish, crafts.
|
|
Chervil
Anthriscus cerefolium
|
1 ½ to 2'
|
15"
|
Partial shade
|
Sow seeds in early spring; needs light to
germinate; does not transplant well, not heat
tolerant.
|
Leaves in salads, soups, and sauces;
teas; butters.
|
|
Coriander (cilantro)
Coriandrum sativum
|
24" to 36"
|
12 to 18"
|
Sun, partial shade
|
Grow from seed; goes to seed quickly, so
plant frequently.
|
Entire plant is edible; leaves in stews
and sauces; stems flavor soups and beans; seeds in sauces
and meat dishes, potpourris, and sachets.
|
|
Dill
Anethum graveolens
|
3 to 5'
|
3 to 12"
|
Sun, partial shade
|
Sow seed early spring.
|
Teas; seasoning for butter, cakes, bread,
vinegars, soups, fish, pickles, salads, etc.; flowers in
crafts.
|
|
Nasturtium
Tropaeolum spp.
|
15"
|
6"
|
Sun
|
Grow from seed; does not transplant
well.
|
Leaves, stems, and flowers have a peppery
taste; use in salads.
|
|
Parsley
Petroselinum crispum
|
6 to 18"
|
6"
|
Sun
|
Sow seed early spring; slow to germinate;
soak in warm water; is a biennial grown as an annual.
|
Garnish; flavoring for salads, stews,
soups, sauces, and salad dressings.
|
|
Perilla
Perilla frutescens
|
36"
|
3 to 6"
|
Sun
|
Grow from seed.
|
Decorative plant; flavoring oriental
dishes.
|
|
Summer savory
Satureja hortensis
|
12 to 18"
|
10 to 12"
|
Sun
|
Sow seed in early spring,
cuttings.
|
Mild peppery taste; used with meat,
cabbage, rice, and bean dishes, stuffings, teas, butters,
vinegars.
|
|
Common name/
Scientific name
|
Height
|
Spacing
|
Light Requirement
|
Propagation
|
Uses
|
|
Angelica
Angelica archangelica
|
2 to 3'
|
3'
|
Partial shade
|
Grow from seed.
|
Stems raw or in salads; leaves in soups
and stews; teas; crafts; closely resembles poisonous water
hemlock.
|
|
Anise hyssop
Agastache foeniculum
|
3 to 5'
|
12 to 24"
|
Sun, light shade
|
Grow from seed or division.
|
Attracts bees; edible flowers; leaves for
flavoring or teas; crafts; seeds used in cookies, cakes, and
muffins.
|
|
Artemisia
Artemisia spp.
|
2 to 3'
|
24"
|
Sun, partial shade
|
Division.
|
Wreaths and other crafts; aromatic
foliage.
|
|
Bee balm
Monarda didyma
|
2 to 3'
|
12 to 15"
|
Sun, partial shade
|
Grow from seed or division; invasive
rhizomes.
|
Attracts bees, butterflies, and
hummingbirds; teas; flavors jellies, soups, stews, and fruit
salads; edible flowers; dried flowers in crafts.
|
|
Burnet, salad
Poterium sanguisorba
|
12"
|
18 to 24"
|
Sun, well-drained soil
|
Grow from seed or division.
|
Cucumber-flavored leaves used in salads,
vinegar, butter, cottage cheese, and cream cheese;
garnish.
|
|
Clary sage
Salvia sclarea
|
5'
|
24"
|
Sun
|
Grow from seed; biennial.
|
Leaves in omelets, fritters, and stews;
flavoring of beers and wines; oil.
|
|
Chamomile
Chamaemelum nobile
|
2 to 8"
|
18"
|
Sun, partial shade; well-drained
soil
|
Grow from seed, division, or stem
cuttings.
|
Dried flowers for tea; potpourris; herb
pillows.
|
|
Catnip
Neptea cataria
|
3 to 4'
|
12 to 18"
|
Sun or shade
|
Grow from seed or division.
|
Teas; fragrance for cats.
|
|
Chives
Allium schoenoprasum
|
12"
|
12"
|
Sun, partial shade
|
Grow from seed or division.
|
Edible flowers; leaves for flavoring,
eggs, soups, salads, butter, cheese, dips, spreads,
etc.
|
|
Comfrey
Symphythum officinale
|
3 to 5'
|
3'
|
Sun
|
Grow from seed, cuttings, root
division.
|
Safety of ingestion is highly
questionable. Large, rambling plant; dyes, cosmetics.
|
|
Costmary
Chrysanthemum
balsamita
|
2 to 4'
|
12"
|
Sun, light shade
|
Division.
|
Garnish; fragrance.
|
|
Echinacea
Echinacea
angustifolia
|
1 to 2'
|
18"
|
Sun
|
Grow from seed or crown division.
|
Ornamental plant; used
medicinally.
|
|
Fennel
Foeniculum vulgare
|
4 to 5'
|
4 to 12"
|
Sun
|
Grow from seeds, difficult to
transplant.
|
Entire plant edible; seeds in sausage and
baked goods; leaves used with fish, vegetables, cheese
spreads, and soups.
|
|
Feverfew
Tanacetum parthenium
|
2 to 3'
|
12"
|
Sun, partial shade
|
Grow from seed or division.
|
Tea, crafts, dyes .
|
|
Geranium, scented
Pelargonium spp.
|
12 to 24"
|
12 to 24"
|
Sun
|
Grow from stem cuttings.
|
Teas, potpourris, sachets, jellies,
vinegars, desserts.
|
|
Germander
Teucrium chamaedrys
|
10 to 12"
|
8 to 10"
|
Sun, partial shade
|
Slow to germinate from seed. Stem
cuttings, layering, division.
|
Attracts bees, decorative plant.
|
|
Horehound
Marrubium vulgare
|
24"
|
15"
|
Full sun
|
Grow from seed, cuttings, or
division.
|
Attracts bees; tea; flavoring in candy,
crafts.
|
|
Hyssop
Hyssopus officinalis
|
24"
|
15"
|
Sun
|
Grow from seed, stem cuttings, or
division.
|
Attracts bees and butterflies; mostly
decorative usage, potpourris.
|
|
Lavender
Lavandula
angustifolia
|
24 to 36"
|
18"
|
Sun
|
Grow from seed or stem cuttingsv
|
Potpourris; herb pillows; crafts,
vinegars and jellies.
|
|
Lemon balm
Melissa officinalis
|
3'
|
2'
|
Sun, light shade
|
Grow from seed, stem cuttings, or
division.
|
Teas; flavors soups, stew, fish, poultry,
vegetables, and meat dishes; garnish; potpourris.
|
|
Lemon verbena
Aloysia triphylla
|
2 to 5'
|
12 to 24"
|
Sun
|
Grow from stem cuttings.
|
Potpourris; herb pillows; lemon flavoring
for drinks, salads, and jellies; teas.
|
|
Lovage
Levisticum officinale
|
3 to 5'
|
2'
|
Sun, partial shade
|
Sow seeds late summer; division.
|
Seeds in breads, butters, and cakes;
teas; leaves in soup, stew, cheese, cookies, and chicken
dishes; root edible.
|
|
Marjoram
Majorana hortensis
|
1 to 2'
|
12"
|
Sun
|
Grow from stem cuttings, division, or
seed.
|
Flavoring for meats, salads, omelets,
vinegars; jellies; teas; flower head for crafts.
|
|
Oregano
Origanum vulgare
and
O. vulgare subsp. hirtum
|
24"
|
8 to 12"
|
Sun
|
Grow from cuttings or division.
|
Flavoring for tomato dishes, meat,
poultry and pork stuffings; vegetables and sauces,
etc.
|
|
Peppermint
Mentha x piperita
|
36"
|
18"
|
Sun, light shade
|
Cuttings and division recommended;
invasive rhizomes.
|
Teas, fragrance.
|
|
Rosemary
Rosemarinus
officinalis
|
3 to 6'
|
12"
|
Sun
|
Seeds slow to germinate; use stem
cuttings, layering, or division.
|
Teas; flavoring for vinegar, jam, bread,
butters, stuffing, vegetables, stew, and meat dishes.
|
|
Rue
Ruta graveolens
|
3'
|
12 to 18"
|
Sun
|
Grow from seed, stem cuttings, or
division.
|
Decorative plant.
|
|
Sage
Salvia officinalis
|
18 to 30'
|
12"
|
Sun
|
Grows slowly from seed; stem cuttings,
division, layering.
|
Seasoning for meat, vegetable and egg
dishes; stuffings.
|
|
Sage, pineapple
Salvia elegans
|
2 to 3'
|
24"
|
Sun
|
Stem cuttings.
|
Attracts hummingbirds and butterflies;
teas; potpourri; cream cheese; jams, jellies.
|
|
Santolina
Santolina
chamaecyparissus
|
24"
|
2 to 3'
|
Sun, needs good drainage
|
Slow to germinate from seeds. Stem
cuttings, layering, or division.
|
Dried arrangements and potpourris; accent
plant.
|
|
Sorrel
Rumex
spp.
|
3 to 4'
|
12"
|
Sun
|
Grow from seed.
|
Flavoring of soups, butters, omelets;
some species of sorrel are toxic.
|
|
Southernwood
Artemisia abrotanum
|
4'
|
18"
|
Sun, well drained soil
|
Stem cuttings, division.
|
Teas; sachets; potpourris.
|
|
Spearmint
Mentha spicata
|
18"
|
18"
|
Sun, partial shade
|
Cuttings or division recommended;
invasive rhizomes.
|
Teas; flavors sauces, jellies, and
vinegars; leaves in fruit salad, peas, etc.
|
|
Sweet marjoram
Origanum majorana
|
8"
|
12"
|
Sun
|
Grow from seed, division, or cuttings
.
|
Flavors tomato sauces, eggs, etc. Leaves
in salads, sauces, pizza, and meats.
|
|
Sweet rocket
Hesperis matronalis
|
3 to 4'
|
24"
|
Sun
|
Grow from seed.
|
Salads.
|
|
Sweet woodruff
Galium odoratum
|
8"
|
12"
|
Partial shade
|
Division.
|
Tea; sachets, dyes.
|
|
Tansy
Tanacetum vulgare
|
3 to 4'
|
2 to 3'
|
Sun
|
Grow from seed or division.
|
Toxic oil in leaves; decorative plant;
crafts.
|
|
Tarragon
Artemisia dracunculus
|
24"
|
12"
|
Sun
|
Division or root cuttings, stem cuttings
are slow to root .
|
Sauces, salads, soups, omelets, meat,
vegetable, and fish dishes.
|
|
Thyme, common
Thymus vulgaris
|
4 to 12"
|
6 to 12"
|
Sun
|
Cuttings, seeds, or division.
|
Teas; attracts bees; sachets; potpourris;
flavoring for poultry, fish, stews, soups, tomatoes, cheese,
eggs, and rice.
|
|
Valerian
Valeriana officinalis
|
2 to 5'
|
12 to 24"
|
Sun
|
Division is recommended over
seeding.
|
Roots for flavoring; ornamental
plant.
|
|
Yarrow
Achillea millefolium
|
8" to 5'
|
12"
|
Sun
|
Seeds or division.
|
Crafts.
|
|
Winter savory
Satureja montana
|
24"
|
18"
|
Sun
|
Grow in light, sandy soil from cuttings
or seed; cut out dead wood.
|
Leaves used to flavor meat, fish, salads,
soup, stew, and sausage.
|
|
Wormwood
Artemisia absinthium
|
36"
|
12 to 36"
|
Sun
|
Seed germinate slowly; use stem cuttings
or division.
|
Bitter flavor; toxic if consumed in large
quantity; ornamental plant, dried arrangements; insect
repellent.
|
To conserve moisture and prevent splashing mud, mulch your garden
after planting. Use 1 to 2 inches of organic material. Many growers
mulch with hardwood bark or a mixture of bark and sawdust. The use of
a landscape fabric covered with mulch has proven to provide excellent
weed control and slows down the spread of invasive herbs, such as
mints. For Mediterranean herbs, mulch with white "concrete" sand or
gravel to provide drainage and light reflection.
When grown outdoors and given ample air circulation, sunlight, and
water drainage, herbs rarely suffer severe disease or insect damage.
Natural predators and parasites usually keep mite and aphid
populations below damaging levels. This is especially true in gardens
with a wide diversity of plants. Traditional synthetic pesticides are
not labeled for use on culinary herbs, so rely on cultural,
biological, and physical control techniques. Insecticidal soap or
horticultural oil are useful against severe outbreaks of aphids,
mites, and whiteflies. Hand-pick larger pests such as beetles and
caterpillars.
Growing a diverse group of herbs can be attractive; they can
provide color, fragrance, and interest throughout the season, and
they can help keep pest problems to a minimum. You often will find
populations of predators and pests co-existing in a balanced
situation.
