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Bay
Laurel
Laurus
nobilis / Evergreen Perennial
Like
thyme, bay leaf is one of the primary flavors in French cuisine. It is also an
important seasoning in every day soups, stews, vegetables and sauces.
Dropping a few fresh bay leaves into whatever you are cooking is an excellent
way to add its wonderful flavor. Bay is a native to the Mediterranean, but
mature plants are hardy in our climate too, to about 15°F. In
addition to using bay for cooking, it makes an elegant foundation for wreaths or
other holiday greenery, and when dried, can add color and a bit of spice to
potpourris!
Borage
Borago
officinalis / Annual
Borage
is a cool season annual in our climate, making it a good candidate for early
spring gardens. Both the young leaves and the beautiful sky blue flowers have a
wonderful, light, cucumber flavor, making them a wonderful addition to salads,
garnishes, and cool drinks. Grow borage in a sunny, well-drained spot, giving it
plenty of room, as the sprawling plants can reach 2-3'. Trim back occasionally
to keep plant tidy and more upright.
Burnet,
Salad
Poterium
sanguisorba/ Evergreen Perennial
Happiest
in full sun, salad burnet can tolerate some shade. It is evergreen here, but at
its best in the cooler months. Its 12-18" hummock-like growth and
wonderfully textured leaves makes it an excellent border plant, especially when
mixed with cool season flowering annuals such as pansies or violas. In the
cooler months, harvest the young leaves and chop to add to salads or vinaigrettes
for a wonderful cucumber flavor. It is also delicious when used in
soups, potato salad, or mixed with beans or asparagus. Back to Top
Calendula
(Pot Marigold)
Calendula officinalis / Annual
Grown as a medicinal
plant in Europe, Americans enjoy this plant for its beauty and edible flower
petals. Sprinkle the petals in salads, omelettes and cheeses to provide a
delicate flavor and bold color—it is sometimes used as a saffron substitute.
The petals are said to have a soothing property, and can often be found in
soaps, first aid lotions and ointments. Grow in full sun. Best in cooler
seasons; if planted in early spring, should bloom through June.
Recipe! Back to Top
Chamomile
German Chamomile
Matricaria
recutita / Annual
This
is an annual form of chamomile that is best grown in the cooler months, and will
die back when it gets too hot. This variety typically produces more blooms than
the Roman Chamomile, making it the more likely choice if you are looking to
produce your own tea. Back to Top
Roman
Chamomile
Chamaemelum
nobile / Perennial
This chamomile is traditionally grown in English gardens and pathways, where
it is mown like grass. Here, it does best in the cooler months, remaining
evergreen throughout the winter, but often dying back in the heat of summer.
It is a low-growing perennial with apple-scented foliage and small,
daisy-like flowers that are used in tea. Back to Top
Chervil
Anthriscus
cerefolium / Annual
This beautiful, lacey-leaved plant is a cool season annual in our climate,
and will bolt and go to seed (but first producing Queen Anne's Lace-like
flowers) at the first hint of summer. Use chervil as you would parsley. Its
mild anise flavor is similar to in taste to tarragon, and is quite
frequently used in French cooking to flavor a variety of foods, including
soups, stews, poultry or salads. It is also one of the main ingredients in
the often used herbal mix fines
herbes. Plant in full sun in well drained soil. Back to Top
Chives
Allium
/ Perennial
There
are many varieties of this member of the onion family, whose slender green
leaves impart a delicate onion flavor to foods. Cooking can destroy this
flavor, so always sprinkle them on at the last minute. Finely chop or snip
the leaves and add to egg and cheese dishes, salads, soups, or any type of
food that is enhanced by an onion flavor. Chives are great when used in
herbal butters, and are in important ingredient in the traditional Bouquet
Garni. All chives do best in full sun (though they can tolerate
some light shade) and a rich, soil. Trim frequently and provide them with
compost for the best growth.
Garlic
Chives
A.
tuberosum / Perennial
Garlic
chives are very similar to regular chives, but grow a little larger, have flat,
dark green leaves and beautiful white flowers in the fall. The flavor combines a
taste of onion with overtones of garlic. Use the way you would traditional
chives. This variety is more drought tolerant than the others, and tends to
naturalize in your garden.
Grolau
Chives
A.
schoenoprasum 'Grolau'
Similar
in growth and flavor to traditional chives, but are less susceptible to turning
yellow or leggy. Their more compact growth makes them a great candidate for
window-sill gardening. Back to Top
Cilantro
There
are several herbs that can be used to provide the flavor of cilantro, a popular
ingredient in Mexican and Asian cuisines. The most widely recognized form
is Coriander, whose leaves provide the familiar cilantro flavor in salsas, and
whose seeds add flavor to soups, chili sauces, curries, and other exotic dishes.
However, coriander is a cool season annual here, and other alternatives become
necessary for those of us who want to make salsa when our tomatoes are beginning
to ripen! Rau ram is a heat-loving perennial native to Asia, and makes a very
good substitute. Mexican Coriander, a thorny-leaved native to
Central America, can also be used. Although its leaves are tough, they add a
nice flavor when finely chopped and added
to your food. All of these (with the exception of Mexican Coriander)
should be added during the last few minutes of cooking to avoid any flavor loss.
Coriander/Cilantro
Coriandrum
sativum / Annual
A
cool season annual here, best grown in the fall through early spring in full sun
and well-drained soil. Finely chop the leaves and add to salsas, guacamole, cold
soups (such as gazpacho), salads or wherever you would like to add a fresh,
spicy, somewhat exotic flavor. When the weather begins to warm up in the spring,
your coriander will bolt (flower and go to seed). The flowers are white and
resemble Queen Anne's Lace. After you (and the many beneficial insects that love
these blooms) enjoy the flowers, let them produce seeds (known as coriander),
which you can harvest and use.
Mexican
Coriander
Eryngium
foetidum / Tender perennial
A
thorny coriander, native to Central America. It is grown where true coriander (Coriandrum
sativum) will not grow because of the heat. The leaves are tough, but if
chopped or sliced, can be quite tasty. Unlike other coriander, this one will
hold up to some cooking.
Vietnamese
Coriander, Rau ram
Polygonum
odoratum / Perennial
Tired
of not having cilantro during the summer? Try growing this heat-loving perennial
instead! Rau ram is a staple of Vietnamese cooking, but is similar enough in
flavor to double as cilantro in Mexican and Indian cuisines. Back to Top
Costmary
Chrysanthemum
balsamita / Perennial
Costmary,
also known
as Bible Leaf and Alecost, has a wonderful spearmint-like aroma. It was used by settlers as
Bible bookmarks that could be chewed on during lengthy services. The
leaves were
also used in England and America to flavor beer. Today, the primary use of
costmary is in tea and herbal pillows and sachets. The low-growing broad leaves form a clump 2 to 3 feet
across. Back to Top
Dill
Anethum
graveolens / Annual
Dill
is a true annual, which means it is absolutely determined to fulfill its mission
of growing, producing seed, and dying within a single season. We
prefer to grow 'Fernleaf,' a relatively compact variety, because of its ability
to last a month or so longer than other types, before going to seed. Because of
its size, Fernleaf is perfect for growing in containers.
Epazote
Chenopodium ambrosioides / Annual
Strong scented foliage highly
esteemed in Mexico and Guatemala for seasoning corn, black beans,
mushrooms, fish and shellfish. Also known to reduce the effect of
beans...
Fennel
Fennel is a hardy plant, related to dill and Queen Anne's lace. There
are many different types of fennel, but all share (in varying degrees) the
familiar taste of anise. Depending on the variety, different parts of the plant
are used. Some are grown for the seeds, which are used in teas or to season a
variety of foods and liqueurs. Some form a bulb, which is delicious sliced and
cooked. All have highly attractive foliage that can serve as a beautiful
accent in your garden when mixed with blooming annuals or perennials. Most
fennels do best in the cooler months here. Though, if established, bronze fennel
can be beautiful year-round.
Bronze Fennel
Foeniculum
vulgare dulce 'Rubrum' / Perennial
Highly
decorative form of fennel, with bronzish-red, lacy leaves, reaching 4 to 5 feet.
Snip the leaves and add to soups, salads, and stews, or grill with fish.
Florence
Fennel
Foeniculum vulgare azoricum / Annual
This
fennel forms a bulbous base, which is harvested and used for its anise flavor
and crisp texture. Try it sliced in salads or sautéed and added to chicken or
fish dishes. Back to Top
Hyssop
Hyssopus
officinalis / Perennial
With a flavor
somewhere between savory and mint, hyssop is fantastic on the grill. Though it
is a perennial, it has a difficult time surviving our hot, humid summers—give
it really good drainage and air circulation, and you may be rewarded by an
abundance of startling blue flowers in late summer. Back to Top
Lemon
Balm
Melissa officinalis / Perennial
Lemon balm is
happiest in the South when grown in part shade, particularly in the late
afternoon. It is a perennial, reaching about 18" in height, and tending to
spread (though not as invasive as mint). In times of stress (such as drought)
cut lemon balm back to the ground, feed it, and it will quickly regain its lush
growth. The leaves are a favorite for tea, or used as a garnish for summer
drinks and salads.
Lemon
Grass
Cymbopogon
citratus / Perennial
A wonderful
lemon-scented grass used regularly in Thai and Vietnamese cooking. To harvest,
slice a stalk off near the root, peel back the outer layers and chop the white
part as you would a scallion, and add to soups, sauces or stews. You can also
use the sturdier stalks as skewers when you grill, or chop the leaves into tea
or soups. Lemon grass can reach about 4 feet in height, and has a
beautiful, full growth habit, providing a wonderful accent for your garden. It
prefers full sun and slightly moist soil, though it will tolerate some drought
once it is established. In the fall, the cooler weather will turn the blades a
rust color, then once frost hits, lemon grass will die to the ground. Wait to
cut it back until February however, since the dead foliage will provide the
plant with protection against harsh temperatures. Back to Top
Lemon
Verbena
Aloysia triphylla
/ Perennial
Lemon verbena is
one of the most wonderful, strongly scented lemon herbs. Here in the South, it
has been referred to as the "Scarlett O'Hara" herb, for the Southern
ladies who would use it to soothe the "vapors"... Today, its leaves
are most often used in teas, but is also used to enhance jellies, cool drinks,
salads, soups, sauces, fish, or any dish calling for lemon flavor. Lemon verbena
grows into a sprawling, woody shrub, about 3–4 feet, and does best in full sun
and well-drained soil. It will defoliate with the first frost, and will
eventually die back to the ground; it will return promptly in the spring. Back to Top
Lovage
Levisticum officinale /
Perennial
All
parts of lovage, seeds, leaves, and stem, have a distinct celery flavor. Even
though lovage is technically a perennial, it sometime dies (or dies back to the
ground) in the extreme summer heat. Harvest leaves while they are young and add
to soups, stews or salads. Seeds can also be used, either whole or crushed.
Lovage can reach 2-3 feet in height, and does well in a rich garden soil in full
sun. Back to Top
Marjoram,
Sweet
Origanum majorana / Tender Perennial
Native to the
dry, temperate Mediterranean, marjoram can be finicky when faced with our
Southern summers. It does best in cooler weather, and may die back during
the summer heat. Marjoram grows to a bushy 12", and produces its
best tasting leaves right before it blooms. It has an oregano-like flavor,
but sweeter, and goes well with eggs, all kinds of meat, soups or
vegetables. If you have trouble growing marjoram, you may want to try
Sicilian Oregano instead, which has a very similar flavor and is extremely
hardy. Back to Top
Nasturtium
Tropaeolum
majus / Annual
Generally
grown as a cool season annual, the nasturtium has long been a favorite with
kitchen gardeners. Plants grow rapidly, producing lily-pad shaped leaves,
and a profusion of flowers ranging from deep crimson to pale yellow, orange and
cream. Both flowers and leaves are edible, having a peppery flavor (similar to
watercress) and making a nice addition to salads or sandwiches. There are many
different varieties with different growth habits, ranging from dwarf plants
(excellent for pots or window boxes) to climbers that can each 6 feet in length.
Plant in a sunny spot with well drained soil. Keep in mind that too much
nitrogen will cause the plants to not bloom, as will too much water.
Back to Top
Parsley
Petroselinum
/ Biennial (but often grown as an annual)
Parsley
is one of the most versatile, indispensable, and widely used herbs in the
kitchen. On top of its many culinary uses, parsley is beautiful in the
garden as well. Though parsley does grow year round here (flat leaf does
better in the heat; curly in the winter), it really thrives in the cooler
months. In fact, many gardeners are planting it with pansies and violas for an
attractive texture in the winter garden. There are two primary kinds of parsley:
flat leaf (Italian) and curly (French). The Italian is generally considered to
be superior in flavor, while the curly is most often used as a garnish. To use
parsley, harvest the leaves from the outside of the plant, clipping the stalk
down at the base. Rinse the leaves and pat dry. Chop or snip the leaves
and add them at the end of cooking, or sprinkle over the top just before
serving, to avoid any loss in flavor. Back to Top
Pineapple
Sage
Salvia elegans
/
Perennial
This sage really
does have a fabulous pineapple scent! It grows into a large (4 x 4') semi-woody
shrub with light green velvety leaves. In the late summer and fall, it is
covered with brilliant red flowers that attract hummingbirds. Grow it in full
sun in well-drained soil; periodically pinch back to keep growth bushy and
fresh. Use leaves and flowers to garnish or flavor drinks, fruit salads, jams
and jellies. Back to Top
Savory
Satureja
Often
called the "Bean Herb" for its wide use in bean dishes. It also tastes
wonderful when added to poultry, and other vegetable dishes.
Summer
Savory
Satureja
hortensis / Annual
Summer
savory has the preferred flavor of the two varieties that we grow, but is a
short-lived annual here in the south. It prefers full sun and warm temperatures,
but will generally die down once summer kicks in.
Winter
Savory
Satureja
montana / Perennial
Winter
Savory is a low-growing, hardy evergreen with a pungent flavor. Keep savory well
pruned, and it will reward you with plenty of delicate new growth that is
perfect for kitchen use. Back to Top
Sesame
Sesamum indicum
/ Annual
Sesame (or benne),
the slightly nutty-flavored seed used in a variety of foods, from baked goods to
candies, is an easy-to-grow annual in the Lowcountry. Plants will reach about
2-3 feet in height, producing insignificant white flowers before creating
interesting looking seed pods. Sesame generally doesn't yield enough in the home
garden for practical use, but it does make an interesting specimen.
Stevia,
'Sweet Herb'
Stevia
rebaudiana / Tender Perennial
Stevia is the
sweetest naturally grown product. It is sweeter than sugar, has virtually no
calories, and doesn't raise blood sugar levels or promote tooth decay. Stevia,
which enjoys full sun, will reach about 18–20" in height, and produce
tiny white flowers. Harvest its leaves and use fresh or dried. You
can make an extract by combining 1 cup warm water with 1/2 cup chopped fresh (or
dried and crushed) leaves in a jar with a lid. Let stand for 24 hours, then
filter through a strainer with a coffee filter. Refrigerate in a covered
container for as long as a month. Back to Top
Tarragon
French
Tarragon
Artemesia
dracunculus sativa / Perennial (but grown as cool-season annual)
French
tarragon, the "true" tarragon, has a delicate, anise-like flavor that
is sought out by skilled cooks of all nationalities, but most particularly the
French. It is one of the main ingredients in herbal blends such a bouquet
garni and fines herbes.
In cooler climates, it is a hardy perennial that will grow to about 3 feet.
Here, it can only be grown in the cool season. We do offer a reasonable
substitute which loves our climate: Mexican Tarragon.
Mexican
Tarragon (Texas Tarragon or Mint Marigold)
Tagetes
lucida / Perennial
Mexican
Tarragon thrives in the full sun, and once established, is quite drought
tolerant. Give it plenty of room though, because it can reach 4 feet in all
directions! It is a wonderful addition to your perennial border, since its
profusion of marigold-like flowers (which are edible) literally cover the plant
from early fall until frost. The taste, while very similar to French tarragon,
tends to be a little stronger. Chefs will often use a 50-50 mix of Italian
Parsley and Mexican Tarragon to more closely duplicate the taste of French
Tarragon. Back to Top
