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
Basil is easy to grow in warm sunny conditions. It is also easy to grow indoors. Basil is as aromatic in the kitchen as it is in the garden. Cooks around the world turn to basil. It is perhaps most popular in Mediterranean and Asian dishes. It is a great addition to most vegetable, fish, […] 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
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
There are two types of savory: summer savory and winter savory. Summer savory is a bushy annual that grows 12 to 18 inches high. Winter savory is a spreading perennial that grows 6 to 12 inches high. Summer and winter savory share a peppery flavor, but summer savory is milder. Use the leaves of either […] More
Caraway is often grown for its thin, crescent-shaped seeds but all parts of the caraway plant are edible—leaves, stems, seeds, and roots. Caraway is a biennial that produces carrot-like leaves the first year and flower heads and seeds the second year. The flavor of caraway leaves and seeds is earthy, with a hint of citrus […] More
You can learn to grow thyme in a matter of minutes. Thyme is one of the most commonly used culinary herbs. Its subtle aroma and flavor add complexity to many dishes. Thyme is used in cooking to add flavor to vegetables, meat, poultry, and fish dishes, soups, and cream sauces. Thyme is often used with […] More
You can learn how to grow marjoram in minutes. Marjoram, also called sweet marjoram and knotted marjoram, is a tender perennial grown as an annual. The flower buds look like little knots and so the name knotted marjoram. Marjoram has a savory, sweet, pungent aroma. It is a primary herb used in the preparation of […] More
The herb leaf called cilantro and the herb seed called coriander grow on the same plant. Cilantro is also known as Chinese parsley. Both cilantro and coriander come from the plant Coriandrum sativum. In the United States, cilantro is the name for the plant’s leaves and stem; coriander is the name for its dried seeds. […] More
You can learn how to grow lemon balm in a few minutes. Lemon balm is a perennial herb that grows best in cool weather. It has lemon-scented, mint-like leaves that are often used to make refreshing, lemony hot and cold drinks. The leaves also add a tart-lemony flavor to green and fruit salads as well […] More
Anise is a small herb with lacy leaves. It’s a member of the parsley family. Its leaves and seed have a sweet, licorice-like flavor. Both leaves and seeds can be used to flavor soups, salads, and sausage. They are used in bread, cookies, and candy. Here is your complete guide to growing anise. Where to […] More
Stephen Albert