Clary also called clary sage is an herb with colorful bracts that range in color from pale mauve to lilac or white to pink with a pink mark on the edge. It is a standout in the perennial border. Clary leaves taste much like culinary sage with a warm, pungent camphor fragrance. Clary can be […] More
Salad burnet is a perennial herb with a light cucumber flavor and aroma. Salad burnet grows best in the cool time of the year, spring and fall. The leaves of salad burnet are added to salads and dressings, and can be used much like mint leaves in iced drinks. Here is your complete guide to […] More
Costmary is a perennial herb sometimes called mint geranium. But costmary is neither mint nor geranium although its leaves have a spearmint flavor. Costmary makes an attractive, fragrant hedge in the herb garden or perennial border. Its leaves can be used fresh or dried to flavor green and fruit salads and make tea. Here is […] More
Shiso–Perilla frutescens var. cripa–is a member of the Mint family. It strongly resembles a large basil plant. Shiso leaves have the tangy flavor of cumin, mint, nutmeg, and anise combined. There are two main types: green and red. Green shiso can be added to salads and is used in wrapped sushi or chopped into hot […] More
Anise hyssop is a small perennial herb native to the middle of North America. Anise hyssop has a flavor similar to anise and belongs to the same botanical family as hyssop, but it is not a cross between the two. Its licorice-flavored leaves and seeds can be used in teas, salads, and cooking. Here is […] More
Stevia is a tropical perennial herb grown as an annual. The sugary-tasting leaves of stevia are 30 to 40 times sweeter than granulated sugar—and they have no calories. The leaves can be used fresh, dried, or ground as a sugar substitute to sweeten desserts, fruit, and drinks. Here is your complete guide to growing stevia. […] More
Lemon verbena is a semi-tropical plant. Its leaves have an intensely lemony fragrance and flavor. Leaves can be used in herbal teas and added to fruit salads, vegetables, and desserts. Dried leaves will remain fragrant for several years. Add a touch of lemon verbena to foods, then taste, then add more if needed—use a light […] More
Herbs well suited for growing in cool weather are cilantro, chervil, chives, dill, and parsley. Unlike warm-weather summer-grown herbs, cool-weather herbs can be sown directly in the garden a month or more before the last frost in spring for late spring harvest and again in late summer for fall harvest. Cool-season herbs grow best in […] More
No cook should be without these twenty versatile, aromatic, and savory herbs. These herbs offer simple ways to bring flavor and aroma to many delectable dishes. Herbs for cooking are plants whose leaves, seeds, fruits, flowers, or other parts are used fresh or dried for flavoring food. (A spice–broadly speaking–denotes a flavoring derived from the […] More
Herbs are both beautiful and useful. They require a small amount of effort for a great reward. An herb garden is easy to start; you can grow herbs in their own stand-alone bed, include them in existing flower and vegetable beds, or grow them in decorative pots. Herbs are highly adaptable they will grow in […] More
Many herbs have edible flowers that can be used as a colorful garnish for salads and sweet and savory dishes. Add herb flowers to delicate salads and salad herbs such as lamb’s lettuce and chervil. Tip: toss the leaves of a salad you plan to add herbs to first then add dressing then add edible […] More
Lemony herbs—lemon flavored and scented—are easy to grow and add a tangy zest to many dishes. Fresh leaves are commonly torn and added directly to salads and main dishes as a seasoning or garnish. Leaves and some flowers can be steeped in teas or blended into oils and vinegar. All can be preserved for later […] More
Stephen Albert