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
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
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
Learn how to grow parsley in minutes. 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 […] 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
Florence fennel is a cool-weather perennial grown as an annual. Florence fennel or finocchio is grown primarily for its bulbous base and leaf stalks which are used as vegetables. Fennel is a stocky plant that can grow to 24 inches (61cm) tall and looks something like celery with fleshy stalks and feathery leaves. A taller […] More
Chayote is a warm-season, tender perennial. Plant the whole fruit 3 to 4 weeks after the last average frost date in spring when the weather has warmed. Chayote grows best where summer temperatures are very warm to hot, in tropical or subtropical regions. Chayote requires 120 to 150 frost-free days to reach harvest. Here is […] More
Learn how to grow French tarragon in a few minutes. Tarragon—often called French tarragon—is a rich but delicately flavored herb with an anise flavor. It is one of the four sweet or fines herbes favored in French cooking—along with chervil, parsley, and chives. Tarragon is particularly compatible with eggs, fish and shellfish, tomatoes, chicken, and […] More
Stephen Albert