Use One of These 4 Simple Garden Designs to Grow the 12 Best Kitchen Herbs

(Page 4 of 5)

October/November 2006
By Barbara Pleasant 
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DILL
This cool-season annual bears flavorful leaves when young, then quickly produces flowers and seeds. Plant seeds in spring and again in late summer, or allow the spring sowing to shed ripe seeds. Tall varieties grow to 4 feet tall, though there are also dwarf types. Leaves are best used fresh; seeds dry well.
Selections: Dwarf ‘Fernleaf’ is great for containers; ‘Vierling’ bears beautiful bloom clusters for flower bouquets.

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MARJORAM
A tender perennial usually grown as an annual, marjoram has a low, mounding growth habit. New plants are easy to grow from seed or rooted stem tip cuttings. The flavor of the leaves resembles mild oregano. Marjoram leaves hold their flavor well when dried.
Selections: The species is easy to grow from seed or cuttings. Italian oregano is a marjoram-oregano cross with excellent flavor.

MINT
Mint strains and species vary in flavor, but all are hardy perennials to Zone 5, and sometimes Zone 4. Mint can be started from seed, but vegetatively propagated strains often have superior flavors. Most mints grow to less than 18 inches tall; all are aggressive spreaders best grown in containers. Clip back growing tips monthly to encourage new growth. Very easy to dry.
Selections: Peppermints (Mentha x piperita) and spearmints (Mentha spicata) are best for cooking; pineapple mint (Mentha suaveolens ‘Variegata’) has beautiful variegated leaves.

OREGANO
Oreganos vary in size, flavor and growth habit; all are easy to grow from seeds or rooted cuttings. Cold hardy outside to Zone 5, dormant oregano can be potted up and overwintered in an unheated garage even in colder climates. Dried leaves hold their flavor well.
Selections: Greek oregano (Origanum vulgare spp. hirtum) has the best flavor.

PARSLEY
A biennial hardy to Zones 5 or 6, parsley is often grown as a compact annual. Grow any parsley from direct-sown seed, though seeds are slow sprouters. Young plants can be set out as seedlings if roots are handled very gently. Flavor is best when used fresh.
Selections: Curly parsley is a lovely edging plant, but most cooks prefer the flat-leafed version, often called Italian parsley.

ROSEMARY
A woody perennial often hardy to Zone 7, rosemary can be pruned back, potted up and kept indoors through winter in cold climates. Superior rosemary cultivars are best purchased as plants. Varieties differ in size and flavor, though all produce pungent leaves and sturdy stems that can be used as skewers. Very easy to dry.
Selections: ‘Arp’ and ‘Hill Hardy’ tolerate more cold than other varieties. Try compact ‘Blue Boy’ in containers.

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