Tag Archives: culinary herbs

Lovage: An Old World Culinary Herb

Posted on July 19, 2026 | Leave a comment

Lovage (Levisticum officinal) is an old herb from the Mediterranean region that we can grow here in the DMV as a perennial. This very useful herb is a member of the Apiaceae family (celery or parsley family).

Buy the plant in the beginning of the growing season and place in an area with morning sun and afternoon shade. Provide moist but well-drained soil — it likes its moisture. The leaves are green but jagged, like someone ripped them. Young plants do look like celery or parsley.

In the summer, lovage will get to be 2-3 feet tall with a much taller flowering stalk. We usually harvest the stems and leaves so the flowering stalk can be cut if you do not need it to seed. You can harvest any time in the summer.

Lovage tastes like celery but with a zing. To me it is a strong celery flavor with pepper. It is best used fresh but can be dried. Lovage has a natural salt taste and during the war in Europe the leaves were dried and used as a salt substitute.

Lovage blends well with the lemon herbs such as lemon basil and lemon thyme. Lovage is good with chicken, potatoes, potato salad, eggs, fish, tuna, creamed soups, and savory pies. The foliage can be cut into strips and cooked with summer veggies. The flowering stems can be candied. The stems are hollow and can be used as drink stirrers or straws in drinks such as a Bloody Mary.

Lovage produces umbels of small, yellow flowers and the resulting seeds are used as spice. The seeds can be candied, added to pickles or breads, or added to dishes for flavor, similar to celery seeds. Or leave the seeds on the plant to feed the goldfinches.

Although one plant should be enough for one family, you can divide the plant in the spring every few years to make more for you or to share with friends. Lovage can be grown from seed indoors before the last frost but germination takes a long time plus the seeds have to be fresh. In our area, small plants are easy to find in nurseries in the spring.

Try growing lovage for your culinary needs, to add ornamental value in the garden, and to support the pollinators and birds.

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Celebrate Pollinator Week with Culinary Herbs that Support Bees

Posted on June 21, 2026 | Leave a comment

bee on oregano flower

This week is Pollinator Week, from June 22 to 28, 2026. Recently I gave a presentation to the Northern Virginia Beekeepers Association in Alexandria about culinary herbs they can grow to attract and support bees plus use for themselves in the kitchen. These herbs also support beneficial insects and butterflies. Many are drought tolerant, deer and rabbit resistant, and make great landscape plants.

African blue basil

Most people associate basil (Ocimum spp.) with the sweet Genovese type that has large green puckered leaves. This type of basil is grown for its foliage because it is so tasty and useful in the kitchen. However, there are basils grown for their flowers – think of them as annual flowering plants. Try Thai basil, African blue basil, and cinnamon basil. Thai and cinnamon can be grown from seed but you would have to either purchase an African blue basil or ask a friend for a stem cutting (roots easily).

Borage (Borago officinalis) is a beautiful annual plant, easy to grow from seed. In the summer, the 2-3-foot-tall plant blooms blue or white flowers. The flowers are edible and so unique in shape that they add interest to cakes and baked goods, either on top or by the sides on the platter. The blossoms can be frozen in ice cube trays to add to drinks and punch bowls.

borage

Also easy to grow from seed, calendula (Calendula officinalis) blooms yellow or orange flowers predominately in the spring or fall. It prefers the cool spring and fall weather and may pout a little during our hot and humid summer. The edible flowers can be used as a garnish for a charcuterie board or around a platter of green vegetables or a cake. You can also separate the petals to mix into herbal butters or cornbread, sprinkle on green cooked vegetables like beans, or lay a few petals on red tomato soup for contrast.

Most people think of nasturtium plants (Tropaeolum majus) as summer flowering annuals but they also are culinary herbs. Petals and leaves can be added to green salads both for the color as well as the peppery flavor. Separate the flower to sprinkle petals on cooked vegetables or keep whole to stuff with chicken salad. Create “capers” by soaking the green, immature seed pods in a brine solution.

There are many perennial culinary herbs that bloom for the bees so if you want to purchase the plant you may find them in the perennial section of the local garden center. You will find anise hyssop (Agastache foeniculum) in the perennial section but you can easily grow this from seed too. Only a few feet tall, anise hyssop blooms blue purple spikes in the summer. The foliage has an anise or licorice flavor and is used to brew herbal tea or minced to add to baked goods, ice cream, cordials, and vinegars. The individual florets can be added to fruit salad or sprinkled like a garnish on baked goods. According to 100 Plants to Feed the Bees: Provide a Healthy Habitat to Help Pollinators Thrive published by the Xerces Society for Invertebrate Conservation, mass plantings of anise hyssop were established in parts of Midwest and Canada specifically as a honey plant. Beekeeper accounts from the 19th century claim that a single acre could provide ample forage for 100 colonies of bees.

chives

A member of the allium family, chives (Allium schoenoprasum) are really small bulbs. Although you can grow them from seed it is quicker to purchase a small plant or ask a friend for a division. These perennial plants emerge in March and by April you can start harvesting. Cut across or cut a few leaves whenever you want an onion flavor. In spring and summer, chives bloom edible purple flowers. The whole head can be used when making vinegar and individual florets can be added when an onion flavor is desired to green salads, vegetables, or pierogies.

Leafy (not bulbing) fennel (Foeniculum vulgare) is marginally hardy in this area but if you can find a warm microclimate it may come back. In the summer it can grow to be quite large, 4 to 5 feet, and blooms yellow flowers. This plant not only attracts bees but just about every other insect including the black swallowtail butterfly caterpillars. The foliage can be cut any time for a licorice flavor and the seeds can be eaten like licorice candy.

lavender

Lavender (Lavandula) is one of the most important honey plants in Europe. In our area we can grow several species. The one favored by chefs for best flavor is English lavender Lavandula angustifolia. This is really a woody shrub that blooms in early spring. It really needs well drained soil which is a challenge for us. An easier shrub lavender to grow (but maybe not as sweet) is Lavandula x intermedia or “lavandins.” They will bloom for a few weeks later in the summer. These plants tolerate our clay soil better and if you prune them correctly will last quite a few years. Lavender needs well drained soil and full sun. It is best to purchase a plant instead of starting from seed because it is quicker to get to the blooming stage. There are other types that we can grow for the summer (they are not hardy). Bees love all lavender so here is a Monrovia link to learn more about the types. You should be able to purchase plants at the local nursery or visit Blooming Hill Lavender Farm in Purcellville, VA, to see the many varieties in bloom and purchase quality plants.

Himalayan silver mint

Lemon balm (Melissa officinalis) is a small perennial plant with textured light green leaves and small white flowers. The word “melissa” means “bees” in Greek so you know the bees love this plant. Lemon balm emerges in April and can be harvested several times for the lemon scented leaves. The leaves can be used whenever you want to add lemon flavor – to your drinking water, tea, muffin mix, cookie dough, cake mixes, or melted butter. The leaves hold up well as a garnish on cakes and baked goods.

Most people are not aware that mint plants flower (Mentha spp.). Some flower more than others and are real bee magnets. My doublemint and spearmint plants flower a little in the summer but the grapefruit and strawberry mints flower quite a bit. I have seen Himalayan silver mint that has beautiful long purple flowers in public gardens so I have added that one to my wish list.

Mint must be grown in containers. Mint roots so easily you can probably ask a friend for a cutting. Of course, mint leaves have a wide variety of uses in the kitchen, from sweets to savory to drinks to candy.

bee balm (Monarda didyma)

Native to north America, bee balm (there’s a clue!) or Monarda spp. attracts bees as well as hummingbirds and butterflies. Monarda didyma is the one with red flowers and M. fistulosa is the one with purple flowers. Both are edible however the M. didyma is sweeter. Usually, the leaves are used for tea and the vivid red flowers can be used to add color and interest to baked goods, butters, and drinks. The individual florets can be put in ice cubes for punch bowls. M. fistulosa is more savory, more like thyme/oregano so it can be used to add that flavor to meats and vegetables. Although not used as much in the kitchen, Monarda punctata is a top honey plant with reported honey yields of up to 500 lbs. per acre according to the 100 Plants to Feed the Bees: Provide a Healthy Habitat to Help Pollinators Thrive.

Speaking of oregano, the book also states that oregano nectar (Origanum vulgare) has some of the highest documented sugar concentration of any plant, up to 76 percent. Honey produced from oregano is famous in parts of Greece as well as honey from thyme (Thymus spp.) with a sugar concentration of 27 to 45 percent. Oregano is a very hardy drought tolerant perennial that blooms small flowers in the summer. Bees love this plant which may remain green and above ground in the winter. The leaves can be harvested for that well known pizza oregano flavor – great for yeast breads, focaccia, pasta sauces, soups and stews. If you have a friend who has oregano just ask for a division, it roots easily.

Thyme is a low growing groundcover that does remain green and above ground in the winter. In the summer, thyme blooms small white flowers and is surrounded by bees and beneficial insects The leaves are also tiny and can be cut any time. The plant roots easily so if you have a friend who has thyme, just ask for a division or stem cutting. Thyme can be used for baked goods, vegetables, pasta, and breads. The small leaves can be sprinkled as a garnish on chowders or appetizers.

These are just a few herbs to get you started. For more information on herbs visit the Herb Society of America or join the local Potomac Unit. For information on protecting and supporting bees, visit the Xerces Society for Invertebrate Conservation; the Pollinator Partnership; and The Bee Conservancy. If you are interested in beekeeping, contact the Northern Virginia Beekeepers Association; or the Maryland State Beekeepers Association; or the DC Beekeepers Alliance.

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Growing Herbs in a Strawberry Jar

Posted on April 25, 2026 | Leave a comment
mint in strawberry jar

Mint in a strawberry jar

Growing herbs in a strawberry jar is easy — the trick is to plant herbs with similar light requirements. For full sun, try rosemary, sage, basil, thyme, oregano, or lavender. For shade, try chives, lemon balm, or parsley. Or alternatively, just one herb such as mint, which should be grown in a container instead of in the ground.

It is not necessary, but some gardeners like to insert a one- or two-inch diameter PVC pipe with holes drilled lengthwise to make watering easier. The pipe length should be one to two inches higher than the jar.

Purchase small herbs and a bag of potting mix. First take your herbs out of their containers and tease the roots apart. Sometimes you can actually tease the plant apart to get more than one.

Cover the top opening of the pipe so potting mix does not fall into the pipe. Insert the pipe into the center of the jar and add potting mix up until the first “hole” while keeping the pipe upright.

herbs in strawberry jar

herbs just planted in a strawberry jar

Push a plant through the hole, add soil on top of the roots in the jar, tamp down, and continue adding soil until the next hole. Plant each hole, in an upward spiral fashion, until you reach the top. At the top, add the last plant, which should be one that grows vertical and tall. Tamp the mix down so the soil level is a few inches below the jar’s rim. Pour water into the pipe.  If you are not using a pipe, water the top of the jar, gently. A little potting mix may become dislodged but over time, as the plants grow, everything will stay in place.

During the summer, make sure the plants are well-watered as most jars are made of terra cotta, which dries out quickly. Snip and harvest the herbs as needed.

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New Culinary Herbs of Interest to Grow in 2026

Posted on January 31, 2026 | Leave a comment

Spotted Hoja Santa at a botanical garden a few years ago and put it on my wish list

Every year, I write a short article about new culinary herbs I have seen from reading more than 25 seed/plant catalogs (print or online). For this article, I am focusing on a narrow definition of herbs. Many plants could be considered herbs, including edible flowers. Herbs are plants that are of use to humans, either for culinary, medicinal, aromatherapy, cosmetic, and even coloring (dyes).

Also, “new” can be defined in different ways. The item may be new to the company’s inventory but that does not mean it would be a new plant for an experienced gardener. To me “new” is: “Wow! This herb is really different from all the other ones — I have not seen this before, and I think you might be interested.” Obviously, my list is not all new herbs on the market but a selection of “herbs of interest” – suggestions for you to try as you explore your herb gardening adventures.

Adaptive Seeds has a nice selection of herb seeds including three different Asian or celery leaf types (Apium graveolens) and a red foliaged epazote (Dysphania ambrosioides). New to me is alexanders (Smyrnium olusatrum). Apparently, this is a very old herb, possibly going back to Alexander the Great. The Adaptive Seeds website says that ancient Romans ate leaves, stems, roots, and flower buds as vegetables. The leaves are comparable to a mild flavored parsley, tasty in a salad or used as an herb. Also called black lovage (love the name), alexanders is a biennial with challenging seed germination. Sounds like a perfect candidate for winter sowing.

Alexanders, which looks like parsley. Photo courtesy of Adaptive Seeds

Burpee is celebrating the nation’s 250th year with its colonial dooryard herb garden package, created in partnership with the American Horticultural Society. This collection has 8 seed packets: Italian parsley, chives, lemon balm, anise hyssop, dill, sweet fennel, German chamomile, and nasturtium. Also new is strawberry mint seeds and plants (Mentha spp.) and Monteverde compact sweet basil seeds and plants (Ocimum basilicum). A nice thing about Burpee is that one can mix and match plants of herbs, tomatoes, peppers, and eggplants so you don’t always have to grow from seed if you do not feel comfortable with that.

Experimental Farm Network does not have a paper catalog but going through its website is like flipping pages of the old Sears Wish Book. My sister and I used to pour over that Christmas-themed catalog full of toys, picking what we “wished” for from Santa. I do that with EFN’s website – constantly picking out plants I wish to grow here. New this year are Ukrainian dill (Anethum graveolens), Flatspine Szechuan peppercorn (Zanthoxylum simulans), Kkaenip (Korean green shiso) and Virginia Beach feral shiso (both Perilla frutescens), Ein Abu-El-Harth Jarjir arugula (Eruca sativa), and Abu Al-Rub coriander (Coriandrum sativum) (both from Palestine). You may think that these herbs are not new – we all grow dill and coriander – but these are from other countries so they may taste or perform better here in the United States.

True Love Seeds also has two new herbs from another country: Marzeh, an Iranian summer savory (Satureja hortensis), and Gishniz, an Iranian cilantro (Coriandrum sativum). Aren’t you just dying to know if they taste better?

Calendula Strawberry Blonde, photo courtesy of Baker Creek Heirloom Seed Co./rareseeds.com

There are always new basils on the market, partly because of downy mildew. If you have a downy mildew problem with your basil, look to Johnny’s Selected Seeds. They are always ahead of the curve when it comes to resistant basils. This year they have a purple foliage basil called Doron, part of the Prospera ® active DMR line of basils. This plant has large, 3-to-4-inch glossy cupped dark purple red leaves and is highly resistant to downy mildew and resistant to fusarium wilt.

Another new basil is Treviso, a 2026 All-America Selections vegetable winner. It is about 15 inches tall, resistant to downy mildew and powdery mildew, and the leaves stay tender longer and maintain an excellent quality late into the season. It is slow to flower and exhibits vigor and heat tolerance. Currently it is only available through True Leaf Market, an online seed company.

And another new basil is Basil Bonsai, a fine-leaf, compact Greek basil that is part of the Kitchen Minis Collection. The Kitchen Minis collection is a line of potted veggies and herbs that can grow on the counter near a sunny window. Both Park Seed and Territorial Seed Company are offering Basil Bonsai.

Surprisingly, Park Seed is selling an unusual culinary herb that is of interest to me but I do not know if it will grow well here in Virginia. If you look at the flowers of Mertensia ‘Silver Ocean’ (Mertensia maritima), you will see its relation to Virginia bluebells (Mertensia virginica) which does grow well in Virginia. But if you look at the gray green foliage that thrives in coastal areas, you wonder if the plant will perform well during Virginia’s hot and sultry summers. Also called oyster leaf, the foliage is supposed to taste like oysters and is used by high end chefs on the west coast.

Mizuna Pinky Pop, photo courtesy of Baker Creek Heirloom Seed Co./rareseeds.com

Baker Creek Heirloom Seeds also sells oyster leaf seeds although their variety is not labeled ‘Silver Ocean.’ They do have a new basil called Spice Boys Globe, a compact, small leaf variety. But the big surprises are their calendula varieties (Calendula officinalis). With their many narrow, quilled petals, Yellow Porcupine and Orange Porcupine do not look like calendula at all. Strawberry Blonde, from breeder Frank Morton, does not look like a calendula either with its unique color palette of yellow, pink, and cerise.

Equally different are the new mizunas (Brassica rapa), which are spicy and pungent leafy greens in the mustard family. They can be called a green or an herb but with these new colors they also can serve as a garnish. Check out the new Pinky Pop, which has bright pink stems and green leaves. Benigoromo has purple red stems and foliage, and Japanese red mustard mizuna has highly serrated burgundy foliage on green stems.

Usually, I purchase seeds but this year I ordered a plant from Territorial Seed Company: the Hoja Santa plant (Piper auritum). It is new to their inventory and new to me. Also known as Yerba Santa, Mexican Pepperleaf, and the Root Beer Plant, this tender perennial has large green heart-shaped leaves that can be used to wrap food or for cooking. According to Territorial Seed Company, the flavor profile is “pepper, anise, eucalyptus, nutmeg, mint, tarragon, and a bold hit of sassafras giving it its root beer nickname.” I am looking forward to receiving it in May when it warmer. If anyone has any suggestions on how to Hoya Santa in the kitchen, please comment below. Or if I missed a new herb, please submit your suggestions.

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Fantastic Fennel

Posted on December 26, 2025 | 2 comments

fennel in the summer

I grow fennel, Foeniculum vulgare, in my Virginia garden for many reasons. Fennel is easy to grow from seed but you can purchase a small plant in the spring at local garden centers. Fennel can be a showstopper at five feet tall with many yellow blooms. Sometimes, the plant bends from the weight to weave among the perennials and shrubs. The foliage mingles with the pumpkin vines on the ground, rests on top of the chrysanthemums, and peaks through colorful zinnias.

Throughout the summer, I harvest the foliage for use in the kitchen. The anise flavored leaves add flavor to fish and chicken dishes and root vegetables. They are perfect for green salads, soups, eggs, and tuna fish sandwiches.

In the summer, the fennel blooms large, star-burst like structures, made up of many small yellow flowers which attract beneficial insects and pollinators. The flowers are edible so they make a great garnish on deviled eggs. Sometimes, I cut the flower heads for floral arrangements but I always leave some to go to seed.

In the fall, I clip the seed heads and put them in a paper bag. The seeds have medicinal qualities (the foliage does not) and are often served in restaurants to help with digestion and to freshen the breath. Eating the seeds or making a tea from the seeds can relieve flatulence, bloating, gas, indigestion, cramps, and muscle spasms. Fennel seeds are called “meeting seeds” because when the Puritans had long church sermons they chewed on the seeds to suppress hunger and fatigue.

fennel with zinnias

Seeds can be used for baking sweets, breads, and crackers, or in sausage, or herbal vinegars and pickling. The seeds have a much sweeter anise flavor as if they were sugar-coated. For me it is like eating small candies.

I also grow fennel for the caterpillar form of the black swallowtail butterflies. The caterpillars love to eat the foliage and it makes me happy to grow food for them and to support the butterfly population.

Sometimes the fennel comes back the next year, it really depends on the winter. I have heard that in warmer climates it gets out of control but in my zone 7 garden, it has not been an issue. After a hard freeze, I cut back the old fennel stalks revealing new foliage at the base. In December, the new foliage is just as lush and green, providing a nice garnish for holiday meals.

fennel seeds in the fall with the mums

Fennel prefers full sun but can tolerate some shade and need well-drained soil. Treat them like summer annuals and sow seeds every year.

fennel in December

I grow the “leafy” type, Foeniculum vulgare. I have grown the bulbing type, Foeniculum vulgare var. dulce, which is shorter with a bulbous base. It is harvested for the bulb before it flowers and sets seed. The bulb is sliced fresh for salads or cooked with fish and vegetables.

Bronze fennel is a popular ornamental type which grows like the leafy fennel but the foliage is dark bronze, not bright green. Bronze fennel is edible, it can be used in the kitchen but not as tasty. Think of it as a garnish.

Try growing fennel in your garden. You will be pleasantly surprised at its versatility.

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Parsley: Easy to Grow Culinary Herb

Posted on December 13, 2025 | Leave a comment
parsley

flat leaf parsley in January

Parsley is one of those easy to grow culinary herbs that adds beauty to your garden and flavor to your cooking. Here in Northern Virginia, parsley can stay green above ground in mild winters.

Parsley is a biennial, it produces foliage the first year and flowers the second year. I have set aside a small area in the ground I call the parsley patch. There are enough plants so that some are in the first year (when I want to harvest foliage for the kitchen) and some are in the second year (when I want them to flower and develop seed). For extra luck, I also scatter seeds every spring. This way I can harvest fresh parsley year round.

Recently I have discovered that I can winter sow parsley seeds and then transplant them to my patch. After Christmas, I sow seeds in a plastic milk jug and then just let the jug sit outside all winter long. In April, I open it up and transplant the tiny seedlings to the parsley patch. They do not mind the cool spring, in fact I think they prefer it to the hot summers.

Parsley likes organic matter, moisture, and morning sun or dappled sun. My plants are in the ground but parsley can be grown in containers and window boxes for the summer. I grow flat leaf or Italian parsley, which is best for culinary purposes. The curly leaf type is best used as a garnish.

curly parsley in the summer

To harvest parsley, cut outer, older leaves at the base, leaving the core or inner, younger leaves.  Cut with scissors (don’t pull) and put in a large bowl of cool water for about 20 minutes (to wash the foliage and drown any bugs). Pat dry and cut the leaves and stems into small pieces with scissors or a knife.

I use parsley for my bean stew, roasted vegetables, pasta, and salads. I also use the foliage for garnish for holiday dinners and plates of fruit. I have heard of folks using it in smoothies. In addition to its flavor, parsley has high levels of vitamins A, C, and K, plus a high level of chlorophyll that freshens your breath!

Try growing parsley from seed this year to create your own parsley patch. You can either direct sow or use the winter sowing method. Here is a list of more than 100 seed companies.  Or purchase small plants in the spring at local garden centers and either plant in the ground or in a container. Even if you don’t use it in the kitchen it makes a nice green filler.

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Taking Care of Your Herbs in the Fall

Posted on October 2, 2025 | 4 comments
calendula

calendula

As we enter the fall season our thoughts turn to saving the plants we can and knowing where to cut our losses. Many people who have been growing herbs, especially in containers, are wondering how to overwinter them for next year. On Facebook, they are asking questions such as: Will the herbs make it over the winter, should they be removed or cut back, can they be saved somehow for next year? To answer these questions, there are three things to consider.

Know the plant. Just like not all children or dogs or cats are the same, not all “herbs” are the same. “Herbs” is a catch all phrase for a useful plant but there are many different types. Learn if the plant is an annual, tender perennial or tropical, biennial, perennial, etc. This is objective information that is easy to find on the internet.

Know your zone. If it is an annual plant, it will not matter which hardiness zone you live in since its life cycle is one growing season. It will live, set seed, and die (but you may be able to save seeds). However, if you are growing tender perennials, tropicals, and perennials, it matters if you are in very cold winter place which has a lower zone number, or a mild winter place like Virginia, Zone 7, or even a warm winter area such as Florida, Zone 10. This is objective information that can be found on the internet or this link.

Know about insulation. Many plants will not overwinter if they are in a container because the container does not provide enough insulation. If the same plant were in the ground, it may do much better because the soil provides more insulation. If you are growing a perennial herb in a container, you need to put it in the soil now in order for its roots to become established so it can survive the winter in the ground. Don’t forget to water after you transplant from a container to the garden bed as October can still have hot days.

Here are a few common herbs that I grow in my Virginia garden and how I deal with them in the fall.

Annual Herbs

Basil: By now basil has set seed and is finished for the season. Either save the seed or leave for the birds. The plant can be pulled anytime from now until we get our first frost, typically at the end of October. The frost will kill the plants and you will want to pull them out and compost as the cold will blacken the foliage. If you grew this in a container, it will not matter if you move it to the ground as it is an annual that will die with the first frost.

Cilantro: If you had grown cilantro in the spring, it should have gone to seed by now and you can save the seeds for next year. You can sow cilantro seeds again in the fall with the cool weather but remember to water as the days are still hot. It likes the cool weather and you may have enough time (before frost) to get fresh foliage for cooking but the plant will not survive our winters.

Calendula: By now this plant may look awful because it does not like the summer heat and tends to get powdery mildew on the foliage. It does not matter if it is a container or in the ground, the winter will kill it. You can save the seeds for next year.

Dill: Dill should have set seed by now, which you can save. Dill is a short-lived annual plant that usually sets seeds in mid-summer and then gradually dies by fall. You can pull the plant anytime and sow seeds again next year. If you had it in a container there is no need to move to the ground as it is an annual that should be dying now. The foliage is easy to dry and save to use in winter months. It retains its flavor.

Tender Perennial and Tropical Herbs

lemongrass

lemongrass

Lemon grass and lemon verbena are not going to make it outside in the winter but you can harvest the lemon grass and freeze it. You can dry lemon verbena leaves for tea or potpourri, or you can bring the plant in the house and let it go dormant. They are not pretty when they are dormant, plus they may get spider mites so you have to weigh the effort versus the cost of buying a new plant next year. Lemon grass is actually one of the cheapest plants to purchase if you buy the culm or shoot from an Asian grocery store and root it in soil. Lemon verbena has to be purchased as a small plant at a nursery.

Ginger: Ginger is harvested in the fall before our first frost. When I talk to garden clubs, some people say it does overwinter in the garden while others say it does not so I think it is very microclimate specific. You can either see if your specific spot is warm enough or dig up and harvest the rhizomes. The rhizomes freeze well.

Turmeric: The same is true for turmeric. In general, it will not overwinter here. However, I have one plant in a very warm spot in the garden bed and only that one comes back. The others in cooler spots do not come back. So if you do not want to take a chance, harvest it before the first frost.

fennel

fennel

Fennel: There are two kinds of fennel: bulbing fennel and leaf or foliage fennel. Bulbing fennel is an annual where you harvest or pull the plant, bulb and all, to eat fresh or cooked. By now you should have harvested it. It will not overwinter. Leaf fennel is marginally hardy which means it is really hardy to zone 8 but in our area, it may overwinter depending on the mildness of the winter and the microclimate. Mine are in a full sun, warm spot so mine overwinter well. They can get very large in the summer and in the fall, they set seed. You can collect the seed to sow next year, leave the plant as is in the garden and see if it will overwinter, or cut back and see if the remaining stump or root will overwinter and come back. If you grew this in a container, you can try to move to the ground now and see if it will overwinter.

red flowered pineapple sage plant

pineapple sage

Pineapple sage: Pineapple sage comes into its glory in the fall when it blooms red flowers. This plant also is marginally hardy. Sometimes it comes back next year and sometimes it does not, depending on the winter. It is best to purchase this in the summer when you see it for sale at the nursery because by the time you want it in the fall, it may not be available anymore. It is not grown from seed. Pineapple sage will die back in the winter so you need to prune or cut back after our first frost to clean up. You can leave in the ground and mulch to see if it will come back. I had one that came back for a few years and then it died so I just bought more. If you grew this in a container it should be blooming now so you don’t want to move it or you may lose the blossoms.

Perennial Herbs

Anise hyssop: Anise hyssop has vertical blooms that attract butterflies and bees. It blooms from summer to fall and in the fall. You can cut the flower heads and save the seeds. In the winter, the plant will die back. It comes back in the spring with purple foliage that gradually turns to green when it matures in the summer. This is a hardy perennial but short lived. If you grew it in a container, you can move it to the ground or collect the seed and sprinkle in the ground and you will probably get anise hyssop babies in the spring.

marjorum

Marjoram and oregano

Oregano, marjoram: Mine are in a terraced area and by fall they have set seed and look weedy and overgrown. You can leave as is, cut back the flowering stalks only, or give it a trim to leave a few inches. I personally leave my flower stalks for the birds. In March I cut them back down to where I am seeing new growth at the base. No need to save seeds, this is a perennial plant that will come back every spring. If you have this in a container, move it to the garden bed now and water until established. The marjoram is marginally hardy but the oregano is very hardy. In my garden my marjoram overwinters well since it is a full sun, well-drained area.

Sage, rosemary, lavender: These are woody shrubs that will over winter in my zone 7 area provided the soil has good drainage. If they are in a wet spot, they may get root rot. If you have these in a container now, move them to the garden bed for insulation. Keep in full sun and do not forget to water so the roots can become established before winter. I do not prune the sage back. I have already pruned the lavender plants and leave them as is for the winter.  I have a cold hardy ‘Arp’ rosemary and I can harvest the foliage (and flowers) year-round for cooking or crafts.

Chives: Chives are perennial plants–very easy to grow. The foliage dies down in the fall and comes back in March. No need to cut it back or do anything. If you want to save the foliage to use for cooking before it dies down, you can give it a buzz cut and freeze the foliage in freezer bags or preserve in butter. If this is in a container, move to the garden bed.

Thyme: Thyme plants make great groundcovers. These are hardy perennials that remain above ground in the winter. No need to prune or cut back unless you think it is spreading too much. If this is in a container, move to the garden bed.

thyme

thyme

Mint: Mint should always be grown in containers. Fortunately, they are hardy so they will make it through the winter in the container. The foliage will die down and if you want you can harvest the leaves and dry them for tea before winter.

Lemon balm: This perennial plant will die down in the winter and come back in the spring. If this is in a container, move to the garden bed but if you think it will be too rambunctious, just let it die and buy a new plant next year. Although I do not have the issue, when I talk about lemon balm to garden clubs, many people say it is too assertive in their garden.

Biennial Herbs

Parsley: If you have parsley in a container, you may have to leave as is and let it die because it does not like to be transplanted. If you have it in a garden bed, leave as is. It may stay above ground and green all winter long if we have a mild winter. If it has flowered and set seed, save the seed. This plant grows the first year and then flowers and sets seed the next year. So any plant that is flowering and setting seed is in its second year of growth and will die this year. If you want, you can harvest the seed and then pull or remove those plants.

If you have any herb questions, please comment and I will respond. Or join the Culinary Herbs and Spices Facebook group and others will respond as well.

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Growing Ginger, Turmeric, and Lemongrass

Posted on March 13, 2025 | 1 comment
lemongrass

Bunch of lemongrass culms wrapped in plastic

Every year at this time, I visit a local Asian supermarket and pick up a few turmeric and ginger rhizomes and a couple of lemongrass stalks. For a few dollars, you can grow these tropical herbs for the summer. It is important to start early inside as ginger and turmeric have long growing seasons. It can take 8 to 10 months for the plants to fully develop in order to be able to harvest the rhizomes. Fortunately, they do not need the type of light structures you use to start seeds indoors.

Visit your local Asian supermarket and you will see bins of turmeric, ginger, and lemongrass. If possible, purchase organic ones but of these, I only see organic ginger in my stores.

ginger

Organic ginger rhizomes in bins

For the ginger (Zingiber officinale), pick rhizomes that are as healthy, disease free, and as plump as possible. Ginger is a rhizome, an underground swollen stem. It has eyes, like a potato, so make sure you purchase a piece with several eyes. It is best to purchase organic ginger as regular ginger may have been sprayed with a growth inhibitor. Regardless, soak the rhizomes in water for 24 hours before you plant to remove any chemicals.  Use a plastic container with drainage holes. It is best to start with a small container, just large enough for the rhizome to fit. Think of these as starter containers. Fill with potting mix (I use commercially prepared potting mix). Plant only 2 inches deep, and plant flat or horizontally.  Keep soil moist but not water-logged until you see the foliage emerge. It can take a long time, even a month, so don’t give up hope. Because the watering is a little tricky — too much and they rot, too little and they dry out, you may want to pot up one rhizome per container. That way, if one does not make it, you still have the others. These will not need light until the foliage emerges. But they will need warmth so don’t place the containers in your basement or garage.

turmeric

Turmeric rhizomes in bins

For the turmeric (Curcuma longa), plant the same way as above. I never see organic turmeric in the supermarket so I buy what there is in the bin. I also soak them in case they were sprayed with a growth retardant (it certainly cannot hurt).  Again, best to not put all your eggs in one basket, plant one per container so if one rots, you will have the others.

Lemongrass (Cymbopogon citratus) is a little different in that it does not take that long to grow in order to be able to cut the stalks to use in the kitchen. I start them in March because I am buying all of my tropical herbs at the same time but you can start them later. Lemongrass is a true grass.  The foot-long stalk you purchase from the grocery store is called a culm. The entire stalk was cut to make it easier to handle so you are buying the bottom foot of the stalk with the base and maybe a rootlet at the base.  Look for culms that are as plump as possible and not dried out. No need to soak the night before, just plant in the container with drainage holes with potting mix. These also will root if they are in a container of water but make sure you change the water every few days.  One culm can grow to be a large 3- to 4-foot-tall plant so for my family of four I only need one but I buy several in case one does not root. If I start mine in March, I can probably start to cut and harvest in the summer, up until frost.

lemongrass

Lemongrass is relatively cheap

In May, when the evening temperatures are consistently warm, I transfer the plants outside. I put them on my deck in the shade first for them to adapt to the stronger sunlight (shade for them is stronger sunlight than what they received indoors). Then gradually I move them to larger containers and more sun. The lemongrass is moved to a full sun location. The turmeric and ginger can take part shade. I prefer to leave mine in containers because it is easier to harvest in the fall. They will not overwinter in the DC metro area. Fortunately, they are relatively easy to purchase every March and can make interesting gift plants as well. If you are really want to start a conversation, try growing the ginger and turmeric as houseplants!

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New Herbs to Grow in 2025

Posted on February 19, 2025 | Leave a comment

Thai Double Sky Blue butterfly pea, photo courtesy of Baker Creek Heirloom Seed Co./rareseeds.com

As you are making your seed list and checking it twice, consider growing new herbs this year. Every year I scour more than 20 seed/plant catalogs/websites for new introductions–something new to try in my garden. In the past, I think I was constrained by a narrow definition of herbs but the more I learn, the more my definition has expanded. Many plants could be considered herbs, including greens. Herbs are plants that are of use to humans, either for culinary, medicinal, aromatherapy, cosmetic, and even coloring (dyes).

Also, “new” can be defined in different ways. The item may be new to the company’s inventory but that does not mean it would be a new plant for an experienced gardener. To me “new” is: “Wow! This herb is really different from all the other ones — I have not seen this before, and I think you might be interested.” Obviously, my list is not all new herbs on the market but a selection of “herbs of interest” – suggestions for you to try as you expand your herb gardening experience.

Finally, not all companies list new introductions. They may have them but they do not highlight or tag them, so it is difficult to ascertain. If you want to keep exploring new introductions, here is a link to more than 100 seed companies. Many will send you free catalogs!

Baker Creek Heirloom Seeds always has tantalizing introductions — many of which are from other countries, so you always learn something new. Note that plants are listed in alphabetical order in the catalog — not categorized by flower, vegetable, or herb. I think they recognize the overlap or blurred distinctions between many ornamental and medicinal and/or culinary useful plants. For example, new this year is ‘Beetroot Amaranth’, an ornamental edible plant from India. The red foliage can add color to the ornamental garden and can be cooked as a green, like spinach. There also is a new white version called ‘White Beauty’ with ice white stems and green foliage.

Purple Perfume hot pepper, photo courtesy of Baker Creek Heirloom Seed Co./rareseeds.com

Another example is butterfly pea (Clitoria ternatea) and this year Baker Creek is introducing ‘Thai Double Sky Blue’. This vine blooms stunning double-flowering pale blue flowers which can be used to color beverages, cocktails, and food such as rice.

Baker Creek has several new hot peppers which are too spicy for me, but I would grow ‘Purple Perfume’ (Cheiro Roxa) as an ornamental for its translucent purple fruit. A staple in Brazilian cooking, these plants produce many very small colorful peppers which Baker Creek says are “pretty enough for the flowerbed.”

And if you are strictly looking for herbs, try their new papalo seeds. They have two types: butterfly leaf and narrow leaf form. I have seen the broad leaf form in my area (Porophyllum ruderale var.  macrocephalum) so it is not really “new” but I have not seen the narrow leaf form. Papalo foliage commonly is used in Mexican cuisine. The flavor is supposed to be similar to cilantro but with a more pronounced flavor. However, papalo thrives in the summer while cilantro will flower and set seed when the summer begins. The narrow leaf form (Porophyllum ruderale) reminds me of willow leaves. It is a lesser-known variety of papalo, and again used like cilantro, but prefers warm weather. This plant also is known as quilquina.

If you have not heard of Experimental Farm Network, you need to check it out. EFN is the quiet studious bookworm to party girl Baker Creek, chock full of interesting plants from other countries as well as seed saving, plant breeding, and preserving genetic diversity efforts and collaborations. There are quite a lot of new items so I am going to bullet list them here because the EFN website provides chapters of descriptions for each:

  • ‘Big Hip Apple Rose’ (Rosa villosa): They are offering seed to grow this rose, which produces very large red hips (hips are the fruit used for culinary and medicinal purposes).
  • ‘Hun Ken’ (Allium ramosum): This is a fragrant flowering garlic from China, cold hardy to zone 5.
  • ‘Iraqi Rashad’ garden cress (Lepidium sativum): Cress is a hot and spicy green, which can use as a microgreen, garnish, salad green or on soups and sandwiches. It prefers cool weather, grow like cilantro.
  • ‘Kyrgyzstani Kalmyk’ dill (Anethum graveolens): This is a flavorful heirloom dill bred for its foliage from Kalmyk (Dzungar) in Bishkek, capitol of Kyrgyzstan.
  • ‘Monhegan Post Office’ sweet cicely (Myrrhis odorata): Sweet cicely is a perennial in the carrot family known for edible leaves, seed, and roots. This one is named after an old post office on Monhegan Island, Maine (how cute is that?).
  • ‘Nga Khaw Buk’ sesame seeds (Sesamum indicum): Yes, Virginia, you too can grow sesame. This is an annual plant from Thailand.
  • ‘Togolese’ hoary basil (Ocimum americanum): Despite the botanical name this basil hails from west Africa and has a strong fruity fragrance. The word “hoary” means gray-white color but this plant has green, small, pointy leaves.
  • Clary sage, redwood strain (Salvia sclarea): This particular strain of seeds has large white lilac pink bracts surrounding light blue flowers. This is a biennial or short-lived perennial known for its medicinal properties and stunning flowers.
  • Sanshō Japanese peppercorn (Zanthoxylum piperitum): Native to Japan, this will grow to a small shrub and the leaves, flowers, and fruit are used for culinary and medicinal purposes. A primary ingredient in Chinese five spice powder, this peppercorn’s claim to fame is its ability to cause a spicy and numbing sensation when consumed.

Anil (indigo), photo courtesy of Owen Taylor, Truelove Seeds

If you are interested in herbs, you need to become familiar with True Love Seeds. In addition to their informative website, they have a podcast called Seeds and their People and they offer seeds/herbs/veggies from many countries. Check out their collections such as African diaspora, East Asian, Italian, Ark of Taste, and the Roughwood Seed Collection. They have a lot of new products, many of which would be hard to categorize as either herb or veggie so check out their website. Here are some of the new 2025 introductions:

  • Shambalileh Iranian Fenugreek (Trigonella foenum-graecum): Fenugreek is a medicinal and culinary herb, both foliage and seeds are used. This variety is from Iran.
  • Reyhan Sabz Basil (Ocimum basilicum): Also from Iran, this green basil is supposed to be milder than other basils.
  • Shevid (Persian dill) (Anethum graveolens): This Persian dill is known as Shevid in Iran.
  • Persian purple basil (Ocimum basilicum): Although not entirely purple, this basil makes a great ornamental plant. Can be used for cooking of course but think about using it for foliage color in a container.
  • Rashad Iraqi Cress (Lepidium sativum): A cress from Iraq, a spicy green.
  • Añil (Indigo) (Indigofera suffruticosa): Indigo is grown for its use as a plant dye.
  • Besobela (Ocimum): A type of holy basil from Ethiopia that is very floriferous so consider growing it for pollinators.
  • Scent leaf (Ocimum gratissimum): A type of basil from Nigeria and Ghana used for various dishes.

Johnny’s Selected Seeds and High Mowing Seeds are go to sources for downy mildew resistant basils.  Both are introducing ‘Thai Thai Prospera ® Active DMR’, an organic seed; while High Mowing Seeds also is introducing ‘Noga Prospera ® Active DMR’, organic pelleted seed. Johnny’s is introducing Everleaf lemon basil that is supposed to be slower to bolt. High Mowing Seeds is introducing two green basils: Large Leaf and Saporoso. High Mowing Seeds has expanded their herb offerings to include Thalia and Ceres Dill, Beefsteak Plant Bi-color Shiso, Rosemary, and Za’atar.

Rashad cress, photo courtesy of Owen Taylor, Truelove Seeds

Adaptive Seeds is offering organic caraway (Carum carvi) seeds called ‘Sprinter’. Caraway is an annual, about 2 feet tall, similar looking to fennel and dill. The foliage and seeds are consumed. Although caraway is a biennial herb, Sprinter has been selected for annual production.

Another edible ornamental is organic celosia, Sokoyokoto or Lagos Spinach (Celosia argentea var. spicata). This leafy green is from Africa, similar to callaloo greens. It is a warm season annual with green foliage splashed with red. The flowers are ruby pink spikes, perfect for arrangements.

Organic Forest Green Parsley (Petroselinum crispum) is a curly parsley, but it does not have a tight curl. The flavor is less bold than flat leaf parsley and can be used to garnish or add flavor in cooking. Although people don’t associate parsley with an ornamental garden, it makes a lovely green accent.

Scent leaf, photo courtesy of Owen Taylor, Truelove Seeds

Known for their works of art seed packets, Hudson Valley Seeds is now offering organic Resina calendula (Calendula officinalis) which is the best strain for making herbal salves. Not really new but Hudson is making it available in one of their art packs, which makes it an elegant gift. They also are selling lemon mint bergamot, Monarda citriodora, for the first time in 2025 but this one is not available as an art pack. This annual is not “new” but nice to know that Hudson Valley Seed offers it so you can include it when you order their other seeds.

If you are interested in dying fabrics with natural dyes, try their 1-2-3 indigo dye kit using organic indigo. They provide indigo seeds; you supply the fabric of your choice. They sell the Japanese indigo seeds separately, which is one of the oldest plant textile dyes. This one is available as an art pack.

Park Seed has a Sow Effortless Seed Collection where you just sow, water, and grow plants from paper discs, mats, and tapes embedded with seeds. The theory is you just lay down the paper, water, and magic! The advantage is that the seeds are “pre-spaced” or spaced correctly but also if you have dexterity issues with small seeds, this could make life easier. They have these available in several herbs, flowers, and veggies.

Park is introducing the new Bonsai Basil from the Kitchen Minis ™ Collection. These are Greek basil seeds (Ocimum basilicum) which produce a fine leaved, compact plant about 6 to 12 inches tall — perfect for containers.

Another Park introduction is purple ball basil which has very dark red purple foliage. A great container plant, purple ball basil grows to be a 10-to-12-inch ball shape that can either be used as an ornamental or harvested for use in the kitchen.

Coarse besobela, photo courtesy of Owen Taylor, Truelove Seeds

Territorial Seed has a wide variety of herbs, flowers, veggies, berries, and fruits. The nice thing about this company is their extensive inventory, free catalog, and for many, they sell both plants and seed. If you cannot find a particular herb in your area or would rather have the plant than sow seed, they sell many herb plants. New to their inventory is the ashwagandha plant (Withania somnifera) which is a medicinal herb used to alleviate stress and anxiety. They also are offering yerba buena (Satureja douglasii), a plant harvested for tea. Like Park Seed, Territorial Seed is offering the new Bonsai Basil but their sizes include a smaller package of fewer seed, for those who do not need a large quantity.

These are just a few selections for you to increase your herbal gardening palette. Good luck and happy gardening!

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Chervil: A Culinary Herb with Ephemeral Grace

Posted on February 6, 2025 | 2 comments

Chervil is a culinary herb that graces us with its presence for a few months in the early spring. Its finely cut, green leaves emerge in March and April here in the DC metro area. By summer, the foliage melts away.

Chervil (Anthriscus cerefolium) is an old European herb, one of the components of fines herbs of French cuisine. It is not as well known here in America but it is easy to grow from seed. A cousin of parsley, chervil’s leaves are similar but finely cut. The overall height is smaller, about one foot tall and wide. If it flowers, the compound umbels display small white flowers, again, similar to parsley or carrot. Because chervil is a hardy annual, seeds should be sown in very early spring, end of March to beginning of April. Chervil prefers moist soil and partial or afternoon shade. I prefer to grow it in containers because the ground soil is still very cold plus this prevents slug damage.

You will not be able to purchase this plant at local garden centers. Order seeds now so you are ready to sow in March (here is a list of seed companies).

The fresh leaves taste like a combination of parsley and anise (licorice). Chervil is great in egg dishes, fish, fruit salad, cream cheese, cream sauces, cheese dishes, and butter. The foliage also can be added to vegetables such as carrots, beans, corn, and peas during the last few minutes of cooking. It is best to add chervil at the end of hot dishes such as soups and stews because exposure to heat for a long time will make it taste bitter.

The foliage does not dry well so you use it fresh. That is why you have to grow it from seed in the spring and take advantage of it then. I have not seen fresh cut chervil for sale in the produce section of the grocery stores. You can purchase dried chervil in bottles along with the other herbs and spices in the grocery store but the taste will not be the same.

Try growing this spring ephemeral this year, you still have time to order seeds!

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