2013 Herb Garden
 

Not to scale and not a finalized list. What herbs can you not do without?

[IMG]http://www.tomatoville.com/picture.php?albumid=158&pictureid=877[/IMG]

Basil, Rosemary, Tarragon, Mint, Cilantro, Borage, Parsley

Those I would feel naked without.

But I actually try new herbs all the time.

Can't do without:
mints (chocolate and moroccan), garlic chives, parsley, oregano (mostly for the bees), lavender, plantain, nettles (winter crop), yarrow, echinacea, garlic, comfrey

Also like to grow:
lemon balm, sage, basil.
calendula, thymes, lemongrass, bronze fennel, chives, shiso, vietnamese cilantro, chamomile, mugwort, french tarragon, lemon verbena.
(do edible flowers count? I love violas and borage flowers in the spring and nasturtiums in the summer)

Would grow if I had enough room:
rosemary, bay leaves (one of the community gardens has a mediterranean bay tree)

Just about given up on:
cilantro (bolts too fast, if it survives the slugs and snails)

Agree with you on cilantro. Never leaving when you need it.

If you call eating the leaves ,Moringa.Started a plant after neighbor gave me some leaves(and seeds) from his tree.Grows fast and it does make you feel better!

Chocolate mint, Marseilles Basil, Lemon Basil, Slo-Bolt Cilantro, Italian Parsley, Pineapple Sage and Garlic Chives! I'm planting a new variety of Marjoram this year called "Zaatar". :D

Parsley, chives & cilantro! Btw, I found that Calypso outlasts Slobolt, Caribe or Santo and found that plants self sowed and overwintered here last year! I also had plants survive under glass along with the spinach that I usually keep there- less surprising than the ones in the open ground, of course. I love it, so I resow every few weeks along with lettuce, beets, carrots, etc.

For me, the basics are basil, parsley, sage, oregano, lovage, thyme, and herb (aka "wild") fennel.

I too, have given up on cilantro. These days I buy a bunch when I need fresh cilantro, then chop the rest and freeze it in ice cube trays to use for cooking.

Besides my standard Slow Bolt Cilantro I am trialing a new variety this year called "Confetti" It has leaves similar to dill fronds and is supposed to be able to stand the heat a little better then the regular leaved varieties. We shall see...

I've got one rosemary, a varigated sage, a sprawling oregano, a culantro plant (which doesn't look so hot in the ground so may start over), and containers of thyme, cilantro, and flat leaf parsley, along with some long boxes with dill, chives and cilantro in one, and what was supposed to be three different types of basil in the other. Turns out the older basil seeds I had were duds so I have some Genovese and some Red Rubin, a beautiful deep purple color. There's a little globe basil growing next to my paste tomatoes too.

I bought an orange mint plant, mostly because I am contemplating making a butterflied leg of lamb this weekend. Couldn't manage it for Easter as it was my sweetie's birthday and we were going out. I thought that might be a nice mint "add" for the dish.

Oh, and the Cuban oregano plant, which is in a large container. I keep that on the porch, as it's really a coleus and likes the partial shade. It's also sometimes called Spanish thyme. Intense oregano flavor and scent, but large thick fuzzy leaves, so I often add a few whole and pick them out rather than trying to chop them finely enough to hide the texture.

Ooh, some good suggestions!


Cilantro does poorly here as well with the heat and immediately bolts. It reseeds itself everywhere...lawn...cracks in the sidewalk...flower garden. The Confetti variety does better. I'll look for calypso as cilantro is one of our favorites. Dill does the same thing but I've got a fern leaf type which fares better.

Chris, have you tried growing culantro? I guess some call it Mexican cilantro, but it's a very different type of plant - with broad leaves that look like they were cut with pinking shears. They impart a stronger flavor than cilantro. I usually find they hold up better. I think the only reason mine isn't doing well is that I planted it in the ground.

Here's a link to it pictured: Culantro on [URL="http://www.onlyfoods.net/wp-content/uploads/2011/10/Culantro.jpg"]Onlyfoods.net[/URL]

Had not heard of it until your post. I will have to look for some!

I would also love to get some columnar non-flowering basil but have never seen it around here. We are pesto fanatics.

[QUOTE=kilroyscarnival;338106]Chris, have you tried growing culantro? I guess some call it Mexican cilantro, but it's a very different type of plant - with broad leaves that look like they were cut with pinking shears. They impart a stronger flavor than cilantro. I usually find they hold up better. I think the only reason mine isn't doing well is that I planted it in the ground.

Here's a link to it pictured: Culantro on [URL="http://www.onlyfoods.net/wp-content/uploads/2011/10/Culantro.jpg"]Onlyfoods.net[/URL][/QUOTE]

[QUOTE=kilroyscarnival;338106]Chris, have you tried growing culantro? I guess some call it Mexican cilantro, but it's a very different type of plant - with broad leaves that look like they were cut with pinking shears. They impart a stronger flavor than cilantro. I usually find they hold up better. I think the only reason mine isn't doing well is that I planted it in the ground.

Here's a link to it pictured: Culantro on [URL="http://www.onlyfoods.net/wp-content/uploads/2011/10/Culantro.jpg"]Onlyfoods.net[/URL][/QUOTE]

AHA! So that's what that is! Here where I grow I have been finding many mysterious plants. I always suspected many of them are left-overs from the lady who farmsteaded the property years ago. That is one I found 2 years ago! Pity I didn't let some bolt and produce seeds.:cry:

Greek columnar basil
 

[QUOTE=ChrisK;338126]Had not heard of it until your post. I will have to look for some!

I would also love to get some columnar non-flowering basil but have never seen it around here. We are pesto fanatics.[/QUOTE][url]http://www.companionplants.com/catalog/advanced_search_result.php?keywords=columnar+basil&x=40&y=2[/url]
I looked high and low for seeds of the greek basil.Finally bought some plants that are 4ft.high now.Cuttings are real easy in just a glass of water.It has to seed eventually(been waiting for almost a year).Everyone says it is/was a cross from a long time ago and the only way to get more plants is thru cuttings.Chicken or the egg?Small leaves but plenty of them.Did get some camphor basil from same company that makes a real good tea for those winter cold and dreary days.Good luck.