Herbs Grown


Culinary Herbs

Arugula, basil, bee balm, chives, cilantro, dill, fennel, horseradish, lemon balm, lovage, oregano, sage, tarragon, thyme.

Medicinal Herbs

Anise-hyssop, catnip, echinacea, horehound, lavender, maralroot, marshmallow, meadowsweet, rue, sorrel, wormwood, valerian, yarrow.

Suggestions For Herbs

  • Use herbs with flavours you like when cooking
  • Rosemary sprigs and bay leaves are meant to impart flavour, remove after cooking
  • Don't let basil get cold, it doesn't like it, store it like you would flowers
  • Chives and cilantro loose their flavour when dried
  • If you can't dry herbs, consider freezing them as ice cubes you can throw directly into a dish
  • Add chives to the end of cooking, their flavour will break down too quickly if added too early
  • Planting different mints too close to one another will cause their flavours/scents to blend
  • Pinch the flowers on basil plants when they are buds, this keeps energy from diverting away from the leaves
  • When harvesting from thyme and sage plants, cut on the green branches, not the woody ones