Herb Garden Essentials: Parsley, Basil, Thyme, Rosemary & More

Annuals: Replant Yearly

• Basil: Cold-sensitive. Pinch flowers for leaf production. Pesto, caprese, Thai curries. Freeze pesto cubes.
• Parsley: Biennial (treated as annual). Flat-leaf (flavor) vs. curly (garnish). Rich soil, consistent moisture. Tabbouleh, chimichurri, soup base.
• Cilantro: Bolts fast. Succession sow every 3 weeks. Cool season. Salsa, curry, garnish.
• Dill: Taproot—direct sow. Fernleaf for containers. Pickles, fish, yogurt sauce.

Perennials: Plant Once, Harvest Years

• Thyme: Creeping (groundcover) or upright. Lemon, caraway varieties. Drought-tough. Roast meats, soups, za'atar.
• Rosemary: Upright or prostrate. Zone 7+ in ground; pot north. Lamb, potatoes, focaccia, infused oil.
• Oregano/Marjoram: Greek oregano = pungent. Spreads—contain. Pizza, tomato sauce, Greek salad.
• Sage: Culinary (Salvia officinalis). Piney, peppery. Stuffing, brown butter, tea.
• Chives: Onion or garlic. Edible flowers. Baked potato, omelet, compound butter.
• Mint: ALWAYS POT. Spearmint, peppermint, chocolate. Mojito, tea, lamb, dessert.
• Lavender: English (angustifolia) for culinary. Alkaline, sharp drainage. Shortbread, honey, sachets.

Preservation

• Dry: hang bundles, strip leaves, jar.
• Freeze: chop in oil/water in ice trays.
• Infuse: vinegar, oil, honey, vodka.
• Salt: layer leaves + salt, jar.

Container Herb Garden

14" pot: rosemary (center), thyme (edge), sage, chives, parsley. Full sun, daily water check. Harvest 1/3 at a time.