Organic Herb Garden

Angelica: A very tall biennial with large clusters of small greenish flowers. The main use is for a
condiment or confection. Hollow stems may be candied. Roots and leaves are collected in late summer of second year of growth.

Anise: A dainty annual that has finely cut, serrated leaves with very small, whitish flowers in flat
clusters. Leaves and seeds have a sweet taste that suggests licorice.

Basil: An annual that has light green or dark purple leaves. A number of varieties with different
growth habits are available. Flowers are small, white and appear in spikes. Spicy leaves have many
uses.

Bay, sweet: Also called laurel. Bay is an evergreen tree used as a potted plant in cold climates. This
plant produces the well-known bay leaf, which may be picked for use or dried at any time.

Borage: An annual with coarse, hairy leaves and attractive skyblue, star-shaped flowers. Flowers
and leaves give a cool, cucumberlike flavor to summer drinks. Attractive to bees.

Caraway: A biennial that flowers in flat, white clusters with very finely cut leaves like carrot
leaves. Caraway seeds are aromatic and are used as an ingredient of liqueurs. Popular for cooking.

Catnip: A hardy perennial with leaves that are green on top and gray underneath. Flowers grow in
purple spikes. It is used for tea and seasoning and is attractive to cats.

Chervil: An annual with lacy leaves like parsley but paler green. It has flat heads of white flowers
and is used like parsley.

Chives: Small, onionlike plant in clumps that produces light purple flowers. Useful as an
ornamental plant. Leaves provide onionlike flavor.

Cicely, sweet: Decorative fernlike downy leaves. White flowers in umbels. Needs partial shade.
Seeds are picked green and used fresh with other herbs. Leaves may be picked for use at any time. Once used as a sugar substitute and a furniture polish.

Comfrey: A very coarse perennial plant with prickly hairs on the leaves. Flowers may be yellowish
white or pink in drooping clusters. Leaves large and somewhat bitter.

Coriander: An annual with umbels of pinkish-white flowers and feathery leaves. Leaves have a somewhat disagreeable odor. Seeds are widely used in spice mixtures and curry powders. Seeds may be used whole or crushed.

Dill: An annual with dark green stems and feathery bluish-green leaves. Flowers are yellow in flat umbels. Chopped leaves and seeds have many uses.

Fennel: There are several species, but sweet fennel is considered most desirable. Leaves are bright green and delicate below umbels of yellow flowers. It has a faint anise fragrance. Traditionally used with fish, but now has many uses.

Horehound: A coarse perennial covered with whitish hairs. Leaves are crinkled. Leaves and small
stems should be cut before flowering begins. Most popular use is to flavor candy.

Hyssop: A hardy perennial with small, pointed leaves, spikes of blue flowers and woody stems.
Harvest only youngest leaves, which may be added to salads. Flavor is slightly bitter and minty.
Used to flavor liqueurs and sometimes as a condiment.

Lavender: Several different species may be grown, but the English lavender is considered the finest.
Plants are bushy with narrow grayish-green leaves. Flowers are bluish purple in spikes. All parts
of the plant contain the scent, but it is strongest in the flowers. Much used in potpourri and sachets.
Also used for tea.

Lemon balm: Perennial plant with light green, heart-shaped leaves that are deeply veined. Yellowishwhite flowers appear throughout the summer. May be harvested several times during the season, but first harvest is considered best. Many uses, but frequently added to jams, jellies and fruit salads.

Lemon verbena: Nonhardy, woody shrub for pots and indoor use. Long, pointed, dark green leaves come from each stem node in groups of three leaves. Lemon verbena adds a lemony taste to teas, cold drinks and jellies.

Lovage: A tall perennial plant with shiny, dark green leaves. Has hollow stems that terminate in clusters of yellow flowers. Leaves, young stems and roots are eaten. It gives a slightly spicy taste to many dishes or soups.

Marjoram, sweet: There are three major species, one of which is sometimes called oregano. Sweet
marjoram is used as an annual plant often with thyme. It is sweet and spicy. Plants are low growing with small, gray-green leaves on tough, woody stems. Flowerheads have small, pale mauve to white
flowers. The delicate flavor is most used for beef, game or poultry.

Myrtle: The true myrtle is a nonhardy evergreen shrub with small evergreen leaves and small,
creamy-white flowers that produce blue-black berries. Use as a pot or tub plant. Will take shearing
well. Leaves used in potpourri and herb sachets.

Oregano: A sprawling plant with leaves much coarser than sweet marjoram. Although called oregano, there is some disagreement as to the best source of the oregano flavor. Among other plants with an oregano flavor, Spanish thyme, Thymus nummularius, is an alternative.

Parsley: A biennial plant with often curly, dark green foliage. Seeds are slow to germinate. Well known and the most popular of all herbs.

Peppermint: A spreading plant with numerous upright shoots that may reach a height of 2 feet. Dark
green leaves are produced from reddish stems. Grows best in moist soils. Best cut just as flowering
begins. Mints can be invasive.

Rosemary: May grow outdoors for summer, but not winter-hardy outdoors. Needs sunny location and
well-drained soil. Can be pruned severely if necessary to keep in proportion with pot size. Popular for
veal, lamb, shellfish and other meats.

Sage: A woody plant with oblong leaves that have a wooly, gray-green covering that is
lighter on the bottom. May grow 2 feet high but tends to sprawl. Several forms are available, including purple-leaved, variegated-leaved and dwarf growing. Needs a sunny location and well-drained soil. Used with meats and dressings.

Sage, pineapple: Not reliably winter- hardy and should be overwintered in pots. Has rough, pointed
leaves and attractive cardinal red flowers. Used to give a pineapple scent to potpourris or to add flavor to drinks such as iced tea.

Savory, summer: Produces small, bronze-green leaves and small white or lavender flowers. The
small leaves are less conspicuous than the stems. Cut when in bud and hang to dry. Used as a condiment for meats and vegetables.

Savory, winter: This woody plant has shiny, pointed, dark green leaves and small white or lavender
flowers. Needs a well-drained, sandy soil. Dead branches should be trimmed out. May be picked
and dried at any time.

Spearmint: Has slightly crinkled leaves lighter green than peppermint. Needs moist soil, but very hardy. Leaves and stems may be picked anytime. For drying, pick stems as flowering begins. Leaves
used in cold drinks or to make mint sauce.

Tarragon: Has somewhat twisted, narrow, dark green leaves. Grows best in partial shade. Fairly hardy, but needs winter protection to ensure survival in colder climates. Leaves and stems are used fresh to flavor vinegar. Flavor is lost during drying.

Thyme: Stems are low-growing, wiry and woody. Leaves are small and usually gray-green. Needs
bright light and well-drained soil. Plants are not long-lived and may need replacement every few years. Other forms of thyme are also useful and attractive. Mother-ofthyme is a prostrate-growing
species only a few inches in height. Lemon thyme is also popular. All thyme species may be used for
seasoning food. Shoots should be harvested while in flower.

Woodruff, sweet: A low-growing perennial with shiny leaves in whorls around each stem. Should be grown in shady, woodland sites for best growth. Remove leaves just as the herb comes into flower or during flowering. Has been used for potpourri or strewn in storage cupboards and among linen. Used for the May cup or May wine. Best flavor occurs after leaves have wilted slightly.