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

(Page 5 of 5)

October/November 2006
By Barbara Pleasant 
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SAGE
This 20-inch tall woody perennial is hardy to Zone 5, but new plants should be started from rooted stem tip cuttings every other year. The species features gray-green leaves; variegated varieties are less cold tolerant and more petite. Very easy to dry.
Selections: Compact ‘Berggarten’ is great for tight spaces; ‘White Dalmatian’ features silvery leaves, and ‘Tricolor’ foliage has pink and white stripes.

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TARRAGON
Hardy to Zone 3, French tarragon grows to 24 inches tall with stems that tend to sprawl. If a stem rests on the soil, covering it with soil often coaxes it into developing roots. In midsummer, cut back plants by half to stimulate new growth. A fine herb for flavoring vinegars, and easy to dry.
Selections: There is but one true French tarragon, which must be purchased as a plant. Nibble a leaf before you buy — it should have a zingy licorice flavor.

THYME
Often called English or French thyme, the best species for cooking grows to 12 inches tall and is hardy to Zone 4. Can be grown from seed, seedlings or rooted stem tip cuttings. Cut back blooming branches to increase production of leaves. Very easy to dry.
Selections: Upright, green-leafed French or English thyme (Thymus vulgaris) provide the best flavor; the variegated forms, including golden lemon thyme, are excellent in containers.

Contributing editor Barbara Pleasant has smothered the steps leading to her deck with kitchen herbs.
Click here to print the four herb garden plans and a list of the Top 12 Kitchen Herbs.
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Comments

  • Bonnie Williams 3/22/2007 11:21:14 AM

    There seems to be an error with the pdf as it cannot be
    found.
    MOTHER EARTH NEWS RESPONDS:
    The designs for the four garden plans are in the Image Gallery
    to the top right of the article under "Related."

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