Sorrel is a cool-season perennial often grown as an annual. Sorrel is often grown from root divisions. Sorrel can be grown from seed sown in the garden as early as 2 to 3 weeks before the average last frost date in spring. Sorrel will be ready for harvest 60 days after sowing. Plant sorrel seeds […] 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
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
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
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
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
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
Stephen Albert