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Herbs

Pretty herbs to grow in your garden

Adaptable and easy to grow, herbs are the perfect plants for growing in pots and planters or for designing a garden that is ornamental, wonderfully fragrant, and practical. Revered for both their medicinal and culinary value, they are useful in many ways, from cooking to landscaping. Most herbs will provide months of flavor to your meals. Some may cure colds or help you sleep. There are so many great reasons to start a herb garden!

Herbs Guides


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Allium nutans (Siberian Chives)

Allium nutans (Siberian Chives) is a bulbous perennial forming a clump of broad, flat, blue to gray-green, basal leaves. Blooming in in mid to late summer, 2-inch rounded umbels (5 cm) of pink, rose, or mauve florets are borne atop leafless stems well above the foliage. They are attractive to bees, butterflies, and other pollinators. Siberian Chives are edible and highly ornamental. The leaves have a mild chive-like flavor and can be eaten raw or cooked.

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Allium sativum (Garlic)

Cultivated for several thousand years, Allium sativum (Garlic) is a perennial vegetable grown as an annual herb. Native to the Mediterranean area, it was known in all early civilized cultures, including the Babylonians, Egyptians, Romans, and Chinese. Garlic is related to onion, leeks, and chives. It produces aromatic, strongly flavored, edible bulbs which typically consist of 10 to 20 teardrop-shaped cloves (bulblets) enclosed in a white, inedible, parchment-like skin.

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Allium schoenoprasum 'Forescate' (Chives)

Larger than the species, Allium schoenoprasum 'Forescate' (Chives) is a small bulbous perennial forming a dense clump of thin, narrowly cylindrical, grass-like, bright green leaves. Blooming in late spring to early summer, attractive, clusters of bright rosy-pink, rounded umbels are borne on erect stems atop the foliage. Both flowers and leaves are edible.

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Allium schoenoprasum (Chives)

Cultivated for its culinary uses and ornamental garden appeal, Allium schoenoprasum (Chives) is a small bulbous perennial forming a dense clump of thin, narrowly cylindrical, grass-like, dark green leaves. Blooming in late spring to early summer, attractive, pale lavender, rounded umbels are borne on erect stems atop the foliage. Both flowers and leaves are edible.

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Allium tuberosum (Garlic Chives)

A late-season bloomer, Allium tuberosum (Garlic Chives) is a vigorous bulbous perennial forming a dense clump of narrow, edible, strappy green leaves. Blooming in late summer and fall, umbels of tiny, fragrant, star-shaped white flowers are borne atop leafless stems well above the foliage. The sweetly scented blossoms are attractive to bees, butterflies, and other pollinators. The leaves emit an onion or garlic scent when bruised or crushed. Garlic Chives are grown for culinary purposes and ornamental garden appeal.

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Aloysia citrodora (Lemon Verbena)

Prized for use in tisanes, liqueurs, cooking, potpourri, perfumes, and cosmetics, award-winner Aloysia citrodora (Lemon Verbena) is a deciduous sub-shrub with arching branches and narrowly lance-shaped, strongly lemon-scented, green leaves.

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Anethum graveolens (Dill)

A popular culinary herb noted for its attractive foliage and flowers, Anethum graveolens (Dill) is an upright annual with feathery, aromatic, blue-green foliage and attractive flat umbels, 10 in. across (25 cm), of tiny yellow flowers in summer.

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Angelica archangelica (Angelica)

Well-known as a decoration for puddings and cakes, Angelica archangelica is a tall, aromatic, perennial herb with attractive, rounded umbels, up to 4-6 in. across (10-15 cm), of white or greenish tiny flowers in early summer.

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Angelica atropurpurea (American Angelica)

Angelica atropurpurea (American Angelica) is a large herbaceous perennial with gorgeous, rounded umbels, up to 4-10 in. across (10-25 cm), of cream to greenish tiny flowers from early summer to early fall. The flower umbels are borne on smooth, dark purple, hollow stems.

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Anthriscus cerefolium (Chervil)

Chervil is a key ingredient in French cuisine. It is a very useful herb to grow in home gardens for its lacy, anise-flavored foliage, health benefits, and as a companion plant to attract beneficial insects and get rid of aphids.

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Armoracia rusticana (Horseradish)

Horseradish (Armoracia rusticana) is a vigorous, hardy perennial herb grown for the hot and pungent flavor of its roots. Easy to grow, it has been a culinary favorite since antiquity.

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Artemisia absinthium (Wormwood)

Artemisia absinthium, also known as Wormwood, is an upright woody-based perennial with finely divided, highly aromatic silver-gray foliage. Tiny, insignificant yellowish flowers appear in dense, leafy, drooping panicles at the stem tips in summer. Wormwood is an excellent deterrent to most insects.

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Artemisia dracunculus (French Tarragon)

Artemisia dracunculus (French Tarragon) is a woody-based, upright perennial prized for its narrowly lance-shaped, aromatic leaves, 3-4 in. long (7-10 cm). Borne on usually erect stems, they emit a delicious pungent anise-like flavor and aroma and are commonly used as a culinary herb in classic French cuisine.

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Asparagus officinalis (Asparagus)

Prized for its delicious young shoots or spears, Asparagus (Asparagus officinalis) is a long-lived perennial with tall, graceful, feathery foliage that is highly ornamental. Widely cultivated as a vegetable crop, the tender young shoots are one of the first vegetables ready to harvest in spring.

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Borago officinalis (Borage)

Borage is one of the easiest and most beautiful annual plants in the garden. Native to the Mediterranean region, it is a spreading annual boasting a profusion of open racemes of beautiful, star-shaped, bright blue flowers from early summer to the first frost. The slightly nodding blossoms rise atop stems clad with wrinkled, gray-green, fuzzy leaves.

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