Virtuous herbs: 10 common herbs to plant in your garden

Feverfew merrily self-seeds in my back yard, popping up in the corners of flower beds and in between cracks in the brick path. I pull out just as many of the aromatic herbs as I let remain. One of my favorite herbs, Monarda didyma (bergamot, beebalm) is a perennial bumblebee magnet. Fragrant lemon balm, which belongs to the mint family, can be used to flavor everything from iced tea to tea cakes, and like feverfew, can become invasive.

In “Poor Richard’s Almanac,” founding father Benjamin Franklin opined that there was “much virtue in herbs, little in men.”

Herbs are subtle, not showy, but they have their place in the garden. Of course, there are more herbs than I have fingers and toes to count. You’ll find a fair few available in garden centers and nurseries each spring and summer, and you can start many more from seed.

As we continue our celebration of the “year of the herbs,” designated by the National Garden Bureau, let’s take a look at NGB’s list of 10 common herbs to try.

1. Basil: Available in such distinctive fragrances as lemon, cinnamon, anise, clove and camphor, there are red and purple-leaved varieties as well as green ones. Plants prefer full sun and rich, well-drained soil. Water basil well when the top ½ to 1-inch of soil is dry to the touch. Mature plants can be harvested repeatedly for their leaves and flowers. If allowed to flower, leaf production declines and leaf flavor is compromised. Harvest or prune basil frequently for bushy growth and slower flowering. The most sought-after species for culinary use is Ocimum basilicum, which can be used in Italian dishes. Experiment with growing several different varieties such as All-America Selection winners “Sweet Dani,” “Thai Siam Queen” and “Purple Ruffles” as well as “Genovese,” “Spicy Globe” and “Mrs. Burn’s Lemon.”

2. Chives: In early spring, the pink, and sometimes white, globe-shaped flowers of chives (Allium schoenoprasum) begin to bloom. The hardy perennial loves sun and moist, well-drained soil. Leaves and flowers swell and taste of onions and can be used in vegetable dishes or added to salads. B ossoms are used to add color and flavor to vinegars. Garlic chives (Allium tuberosum) have a mild taste and smell of garlic. With both kinds of chives, trim leaves on the outside of the plant first. Dried blossoms are used for flower arranging and potpourris.

3. Coriander/cilantro: Coriandrum sativum leaves are referred to as cilantro; its seeds are called coriander. The dried seeds of coriander are a main ingredients in curry powder. Ground seeds are also used for making desserts and baked goods. Chopped cilantro leaves are often used in salsa and guacamole. Cilantro is an annual that can be difficult to grow. Sow cilantro in the garden in successive plantings to ensure a continual supply of leaves throughout the growing season. For good results, plant this herb in a light garden loam in full sun and keep the soil moist to avoid wilting. Excellent varieties to try are “Calypso,” “Santo,” “Longstanding” and “Slow Bolt.”

4. Dill: Anethum graveolens can be biennial but it is more commonly grown as an annual. Plant dill in a moist, well-drained soil located in full sun. Several shorter, more compact varieties such as “Bouquet,” AAS winner “Fernleaf” and “Dukat” are alternatives to taller varieties such as “Long Island Mammoth” and “Vierling.” Young dill leaves are referred to as dill weed, used in salads, soups and other dishes. Ground dill seed is used in condiments, as well. A. graveolens has groups of small yellow flowers arranged on umbels (a flat-topped cluster), that are dried and used for crafts.

5. Lavender: Lavandula angustifolia (common lavender) is often used in the kitchen, an ingredient in blends of Herbes de Provence. When planted in full sun, this hardy perennial develops nicely in a well-drained sandy loam that has been mixed with gravel. Excellent drainage is crucial to lavender’s winter survival. Lavender’s fragrance is well known and the flowers are used to make potpourris and perfume. L. latifolia, or spike lavender, is used in soap. Lavandin (L. xintermedia) is the product of a cross of spike lavender and common lavender. The essential oil of Lavandin is used to make soap, perfume and household cleaners. Many cultivars of lavender are available such as AAS winner “Lavender Lady,” “Hidcote Blue,” “Munstead,” “Kew Red” and “Gray Lady.”

6. Lemon balm: A perennial herb best grown in a moist, well-drained soil in full sun or partial shade, it can quickly become invasive if not contained. It also spreads by seed, so spent flowers should be removed. Planting in containers is a good way to keep control of this prolific grower. The lemon-scented leaves are used in teas and desserts. They can also be dried and used for crafts. Cultivars include “Aurea,” “Citronella” and “Lime.”

7. Oregano: Greek oregano (Origanum vulgare subsp. hirtum) and its counterpart marjoram (O. majorana) are popular culinary herbs used in stuffing, casseroles, soups, stews, egg dishes and meat dishes. Greek oregano has a sizzling, spicy flavor, while marjoram is milder and sweeter. Both perennials favor well-drained soil and full sun. Try “Herrenhausen,” “Amethyst Falls,” “Kent Beauty,” “Zaatar,” “Greek” and “Hot and Spicy.”

8. Parsley: Two types of parsley are commonly grown: common or curled- leaf parsley (Petroselinum crispum) and flat-leaved or Italian parsley (P. crispum var. neapolitanum). Both types are used in the kitchen, although Italian parsley is often the first choice for cooking. Curled parsley is eye-catching. A well-drained moist garden loam is excellent for growing parsley; the soil should be kept moist to avoid wilting. This herb can be grown as an annual or as a biennial.

9. Sage: Garden sage (Salvia officinalis) is used in the kitchen, known as a flavoring for turkey, stuffing and sausage. Pineapple sage (S. elegans) produces vivid scarlet-red flowers in the fall. Sages are perennial herbs that should be grown in full sun in a well-drained garden loam. Not all sages are edible and some varieties are grown for landscaping purposes only. Cultivars include “Berggarten,” “Kew Gold,” “Tri-color” and “Purpurascens.”

10. Thyme: A hardy perennial that grows well in light, well-drained soil located in full sun. Creeping species such as Thymus praecox (creeping thyme) and Thymus serpyllum (mother-of-thyme) are welcome additions to rock gardens and flower borders. Caraway thyme (T. herba-barona) is an additional creeping type that can substitute for caraway seeds in the kitchen. T. vulgaris (common thyme) is the species most commonly used for cooking, as well as the popular lemon thyme (T. xcitriodorus). Another well-known species is wooly thyme (T. pseudolanuginosus).

Bill & Sheila’s A-Z of herbs
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