Mint is one of the most popular herbs. There are many mints for the gardener and cook to choose from spearmint, peppermint, apple mint, pennyroyal, lemon mint, pineapple mint, and ginger mint to name a few. Cooks prefer spearmint for most savory dishes; it’s less overpowering than other mints such as peppermint which is very […] More
Use mint fresh or dried to flavor vegetables—cabbage, carrots, cucumbers, eggplants, peas, potatoes, tomatoes, and zucchini. You can add fresh mint to cold and hot soups and beverages. There are all types of mint to choose from: spearmint, peppermint, pineapple mint, orange bergamot, and apple mint to name a few. Mint has a striking aroma, […] More
Strawberries are the earliest fruit to harvest in spring. Strawberries also come to harvest in summer and fall, and in winter as well in many regions—if you plant the right varieties. Strawberries are easy to grow but they do require some attention to ensure a bountiful crop. Choose cultivars that grow well in your region. […] More
Chives are a hardy cool-weather perennial plant, a relative of the onion. The tips of chive leaves have a mild onion flavor. Adds chives to salads and as a garnish for many cooked dishes. Chives have slender, round, hollow grass-like leaves 6 to 10 inches long. Globe-like pinkish-purple flowers shoot up in spring on stalks […] More
You can learn how to grow sage in minutes. Sage is an herbaceous perennial herb that is easy to grow in most sunny gardens. In the kitchen, sage has an aggressive pungent aroma and flavor which is often described as camphor-like and musty. Sage is commonly used in dishes containing pork, cheese, and beans, and […] More
Chamomile flowers are used to make tea. Chamomile tea has a fresh, clean flavor that is immediately soothing. There are two chamomiles: Roman chamomile (botanical name Chamaemelum nobile) and German chamomile (botanical name Matricaria recutita or Matricaria chamomilla). Both are members of the Asteraceae daisy family.Roman chamomile has a fragrance and flavor similar to that […] More
Dill is an annual herb that is easy to grow. Dill’s delicate leaves are feathery. Mature plants flower in late summer. Flowers are followed by seeds. Dill leaves, flowers and seeds can be used in the kitchen. Dill leaves are an herb. Dill seeds are a spice. Dill grows well in full sun or partial […] More
Many useful culinary herbs grow well in containers. Basil, chives, cilantro, dill, common and Florence fennel, garlic, lemon balm, mint, oregano and marjoram, parsley, rosemary, sage, French tarragon, and thyme are excellent choices for container growing. Grow these culinary herbs in pots near the kitchen door or on a windowsill so they are readily at […] More
Parsley is a biennial herb usually grown as an annual. There are two types of parsley: curly-leaf parsley has finely divided, ruffled leaves and grows from 8 to 12 inches tall; flat-leaf parsley has flat, bright, green leaves that resemble a celery stalk and grows 18 to 24 inches tall. Flat-leaf parsley is also called […] More
You can learn how to grow rosemary in a few minutes. Rosemary is commonly used in the kitchen as a flavoring. The spicy, aromatic leaves can be used fresh or dried in many dishes flavoring beef, veal, pork, lamb, stuffings, soups, sauces, and salad dressings. Rosemary is a woody, evergreen perennial herb that can be […] More
Oregano is a strong-flavored herb sometimes called wild marjoram (it is closely related to sweet marjoram). Oregano leaves are used fresh or dried to flavor many cooked foods including tomatoes, sauces, salad dressings, and marinades for grilled meats. The flavor of oregano is pungent, spicy, and sometimes bitter. Oregano is often used in Spanish and […] More
All parts of Florence fennel can be eaten. The bulb can be prepared like celery; it can be eaten raw or cooked. The leaves and tenderest branches can be used in soups and salads. The seeds can be used as a flavoring in baked goods. Florence fennel requires a long, cool growing season, about 100 […] More
Stephen Albert