Mizuna is an Asian leafy green well suited for salads or salad mixes such as mesclun. Mizuna can also be used in stir-fries and soups and added to other dishes at the end of cooking. Mizuna is similar to mustard greens though milder flavored—a bit peppery, tangy, and with a light cabbage flavor. Mizuna is […] More
Chervil is a demure herb with a delicate myrrh-like fragrance. Use the finely divided leaves fresh in salads and as a flavor enhancer for fish, chicken, and egg dishes. Dried chervil leaves are an ingredient of fines herbes, the French culinary staple that also includes chives, parsley, and tarragon. Chervil can be used in place […] More
Sweet bay is an aromatic herb that grows as a large shrub or tree. Bay leaves are used to flavor soups, stews, vegetables, and meats. Sweet bay is also called laurel leaf and bay laurel. Here is your complete guide for growing sweet bay. Where to plant sweet bay When to plant sweet bay How […] More
Scented geraniums are colorful tender perennial herbs with a variety of aromas. The scent of these flowering herbs includes rose, peppermint, lemon, nutmeg, apple, and chocolate. Scented geraniums are not true garden geraniums like their common name infers; they are pelargoniums, mostly hybrids created for their bright colors, beauty, and fragrance. The leaves, flowers, and […] More
Bee balm is a tall perennial herb native to North America. Bee balm is also called by its botanical name—Monarda, and is also called bergamot (because the scent is similar to the citrus fruit bergamot, an orange), and is also referred to as Oswego tea (the Oswego Indians made tea from the leaves). It has […] More
Lavender is a traditional herb garden plant. Lavender flowers have a strong lemon-perfume flavor. Lavender flowers can be steeped for use in drinks, jellies, and ice cream. Petals can be used in salads, soups, and garnish. The taste of lavender is not for everyone; use it sparingly at first. Here is your complete guide to […] More
Calendulas are a colorful addition to the herb garden. The calendula’s daisy-like flowers are bright yellow and orange and are as easily grown in containers as they are in planting beds. The calendula is also known as pot marigold because cooks toss calendula blossoms into pots to thicken and color soups and stews. Calendula flowers […] More
Catnip is an herb that has been attracting cats for more than 2,500 years—and that’s just recorded history. The gray-green foliage when bruised or rubbed releases oil that is irresistible to cats. But catnip is not just for cats; catnip is a member of the mint family and like other mints catmint can be used […] More
Lovage is an easy-to-grow perennial herb. The leaves and seeds of lovage have a rich celery-like flavor and fragrance. Use the leaves fresh or dry in salads, soups, and stews. The hollow stems can be used as a substitute for celery in soups. Crushed seeds can be used as celery powder. Here is your complete […] More
Nasturtiums are grown in the flower garden for their array of bright colors. They are grown in the herb garden for their distinctly peppery flavor. All parts of the nasturtium are edible—the leaves, the flowers, and the seeds. The flavor of nasturtiums is similar to watercress. Here is your complete guide to growing nasturtium. Where […] More
Sweet cicely is a perennial herb–a member of the parsley family. The leaves and seeds of sweet cicely are very sweet flavored with a hint of licorice. Sweet cicely can be used in the kitchen as a sweetener and to cut down the acidity of fruit. Sweet cicely looks much like a fern and its […] More
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
Stephen Albert