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Herbsadd textural interest and fragrance to the garden and culinary enhancement to our kitchen.
Cilantro
Cilantro is a cool-season, short-lived annual herb that enjoys shade as Southern summer temperatures rise.
The form is similar to parsley, and the leaves have a citrusy and slightly peppery flavor.
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That’s not bad because the seeds, when dried, are commonly known ascoriander.
Well suited forcooler growing zones, it does well in all soil types in partial shade.
The plant self-seeds and spreads aggressively by rhizomes.
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Mint
Garden mint is a vigorously growing, hardy perennial that can tolerate partial shade.
If allowed to show their small white or purple flowers, you’ll have plenty of pollinators.
Be aware that mint spreads easily, so considerplanting it in a containerin a shady corner.
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Seeds should be directly sown in the ground in the early spring because the herb does not transplant well.
Consider staggered plantings so you’ll have fresh leaves to pick before temperatures rise.
The plants thrive in early spring sun to partial shade as the weather warms.
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Sweet Woodruff
Sweet woodruff is a perennial herb that forms agroundcoverwith dainty flowers.
It prefers cooler temperatures but does well in hardiness zones up to 8b.
The leaves smell like freshly mown hay when crushed and are often dried for potpourri or sachets.
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The white flowers are edible as a garnish with a sweet, nutty, vanilla flavor.
Tarragon
Protect this culinary cultivar of tarragon from the blazing sun with a bit of dappled shade.
Often called French Tarragon, this herb is easy to root from a cutting if a friend will share.
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I love to mince the leaves finely and add them to chicken salad for a hint of licorice.
Curly parsley is a biennial, producing leaves the first year and flowers and seeds the next year.
Plant extra so it’s possible for you to provide a food source for black swallowtail butterfly larvae.
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Costmary
An old-fashioned herb your grandmother may have grown, costmary is also known as Bible leaf.
A perennial herb, the aromatic leaves have a minty, balsam scent.
They can be used to make tea or add flavor to salads.
An aggressive grower, costmary can take over the garden.
The long tap root can be eaten raw in salads or boiled and eaten like parsnips.
The seed pods are dried to add a licorice flavor to teas and desserts.
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