The term “herb” has many definitions. It is often
defined botanically as an annual, biennial, or perennial that does not produce
persistent woody tissue. This, however, would leave out many aromatic trees
and shrubs that are often used as herbs. A broader definition might be any
plant or plant part that is used for its culinary, cosmetic, medicinal, or
aromatic qualities. Spices tend to be more aromatic or fragrant than herbs and
have a pungent taste. Spices are generally produced from flowers, fruit,
seeds, roots, or bark, while herbs are generally made of fresh or dried
leaves, although there are some exceptions.
Below you will find a brief summary of some of the more
common medicinal herbs which have very powerful
aromas. The descriptions include both the common and latin name which
can be helpful in selecting herbs to be grown in a
small area or a rock garden setting.
ENJOY!
Angelica (Angelica archangelica). A biennial or perennial plant up
to 8 ft tall. Often called wild celery, angelica has purplish, hollow stems.
Umbel-shaped flower head with small white to greenish flowers. Prefers moist,
well-drained, rich soil and partial shade. Seeds require light (do not cover
seed) and 62°F to germinate. Add leaves to soups, stews, salads, and fish for
flavor. Stems can be candied.
Anise (Pimpinella anisum). An annual that grows up to 2 ft
tall with small, yellowish-white flowers in an umbel-shaped head. Anise likes
relatively dry, well-drained soil and full sun. Seeds germinate in 20 days at
temperatures of 70°F. Leaves and seeds can be used to make tea and flavor
soups, stews, and salads with a licorice-like flavor. It enhances the
sweetness of cakes, cookies, and other pastries.
Basil (Ocimum basilicum). Often referred to as sweet basil,
this annual grows up to 2 ft tall. Leaves are very fragrant. Prefers moist,
well-drained, rich soil and full sun. Germination is optimum at 75?85°F. Has
a rich, mildly spicy flavor. Use fresh leaves for maximum flavor in tomato
sauces, salads, vinegars, and eggs, and on lamb, fish, and poultry. Add dry
leaves to potpourris and sachets for indoor fragrance. Other species of basil
vary in color, form, flavor, and fragrance.
Borage (Borago officinalis). An annual, 1-1/2 to 2 ft tall
with hollow stems and numerous grayish green, hairy leaves up to 6 inches
long. Star-shaped blue flowers. Prefers rich, moist, sandy loam soils and full
sun. Easily grown from seed. Has a crisp, cucumber-like flavor. Leaves can be
used in teas and salads, and cooked as greens. Candied flowers can be used as
decorations on pastries. Leaves also have been used by some herbalists as
poultices to soothe external inflammations.
Calendula (Calendula officinalis). A hardy, erect annual
covered with fine hairs. Grows to a height of 18 inches. Likes full sun and
well-drained soil. Sow directly into garden when soil is at least 60°F. Pale
yellow to orange ray flowers can be dried and used to color and flavor butter
and other spreads. Also adds flavor to soups, stews, and poultry. Reported to
be a good antiseptic.
Caraway (Carum carvi). Annual and biennial types grow to 2 ft
tall with small, white flowers in compound umbels. Prefers sandy loam soils
with full sun to slight shade. Easily propagated directly from seed. Seeds
commonly used to flavor rye breads, salads, soups, and sauerkraut. Leaves also
are popular in salads, soups, and stews. Roots can be steamed, chopped, and
used in soups and stews as well.
Catnip (Nepta cataria). Gray-green perennial that can reach a
height of 1 to 3 ft. Soft, white fuzz covers leaves and stems. Flowers are
white with purple-pink markings. Germination takes place in 20 days at 67°F,
but propagation is easier using vegetative cuttings. Likes sandy, well-drained
soil and full sun to partial shade. Dry leaves and flower heads can be used to
make tea to aid digestion and sleep.
Chamomile, Roman (Chamaemulum nobile). A low-growing
perennial that can reach a height of 9 inches. Leaves are featherlike with
downy fuzz. Daisy-like flowers have yellow disks with silver-white to cream
colored rays. Has fresh apple scent. Seeds require 15 days at 65°F for
germination. Easier to propagate from mother-plant off-shoots. Flowers used to
make tea. Plant extracts also are used in various lotions, ointments, and
inhalations. Should not be confused with German chamomile (Matricaria recutita),
an annual with similar characteristics growing to a height of 2 to 3 ft.
Chervil (Arthriscus cerefolium). A hardy annual plant (plain
and curly types) with fern-like leaves reaching a height of 2 ft. Flowers are
small, white, and borne on compound umbel heads. Likes moist soils with ample
quantities of organic matter. Prefers partial shade. Leaves used as a
seasoning for soups, stews, and salads. Sprigs popular as garnish.
Chicory (Cichorium intybus). A deep-rooted perennial with
dandelion-like blue flowers. Grows to a height of 3 to 5 ft. Propagated from
seed in most soils. Prefers full sun. Fresh leaves can be cooked like spinach,
used in salads, or sautéed. Dry roots can be used as a substitute for coffee.
Chile (Capsicum annuum). An annual plant that varies in
height from 1 to 3 ft depending on variety. Fruit exhibit a wide variety of
shapes, sizes, colors, and tastes. Pungency varies from sweet to extremely
spicy or spicy depending on the amount of capsaicinoids in the fruit. Sweet
bell peppers can be used in salads or to flavor stews and soups. Paprika types
are used for coloring. Pungent varieties can be eaten fresh (green) or dry
pods can be ground and used as a seasoning in various cuisines.
Chives (Allium schoenoprasum). A perennial plant with small
bulbs and hollow green leaves that can reach a height of 12 to 18 inches.
Forms clumps of plants that periodically have to be separated. Seeds germinate
slowly at a temperature of 60 - 70°F. Forms small, purple flowers during second
year after seeding. Prefers well-drained, moderately fertile soil and full
sun. Fresh, minced leaves are used to season many cooked vegetables. Also adds
flavor to poultry, fish, eggs, and cheese sauces.
Clary (Salvia sclarea). A biennial plant with square, fuzzy
stems reaching a height of 3 to 4 ft. The plant’s pleasant, balsam-like
fragrance is popular in both the garden and sachets or potpourris. Prefers
sandy loam, well-drained soil and full sun. Flowers vary from purple to white.
Tea is used for upset stomach. Fresh or dried leaves can be used to flavor
eggs, soups, poultry, and salads. Flowers can be used as a garnish.
Coriander (Coriandrum sativum). A bright green, hairless
annual plant reaching a height of 1 to 3 ft with small, pinkish flowers in
short-stalked umbels. Prefers sandy loam soils with ample organic matter and
full sun to partial shade. Minced leaves have a strong citrus taste and are
often used to flavor many foods and salsas. Ground seeds are used to flavor
gingerbread, cookies, pastries, baked apples, and pears.
Cumin (Cuminum cyminum). A low-growing annual, about 1/2 to 1
ft tall. Has finely divided foliage with lavender-white flowers. Seeds are
used to flavor cookies, breads, cheese, vegetables, and various meats. Ground
seeds used as curry powder to flavor Mexican dishes.
Dandelion (Taraxacum officinale). An herbaceous perennial
with yellow flowers often found in lawns. Grows 1/2 to 1 ft tall. Younger
leaves used in salads, older leaves steamed like spinach. Roasted roots used
as substitute for coffee, similar to chicory. Flowers can be made into wine.
Dill (Anethum graveolens). A biennial plant with taproot
similar to a carrot. Can reach a height of 2 to 3 ft with blue-green feathery
leaves. Numerous yellow flowers make up a flat head with compound umbels.
Prefers well-drained, moist soil and full sun. Leaves used in fresh salads.
Seeds can be ground or used whole to flavor various meats, eggs, cheese, and
vegetable dishes.
Echinacea (Echinacea angustifolia). A perennial,
multi-stemmed plant that grows to a height of 1 to 3 ft. Stems covered with
bristly hairs. Flowers similar to black-eyed Susan with purplish cone-shaped
centers and purple ray florets. Likes well-drained, fertile soil and full sun
to light shade. Roots are black and contain caffeic acid glycoside, an
antibiotic that helps heal wounds. E. purpurea is highly valued as an
ornamental and cut flower.
Elderberry (Sambucus spp.). A deciduous shrub that reaches a
height of 12 ft. White flowers in clusters produce purple to black, juicy
berries. Prefers fertile, moist soil and full sun to partial shade. Tart,
purplish berries are popular in jams, jellies, and wine. Makes an excellent
ornamental shrub.
Fennel (Foeniculum vulgare). A perennial plant that is often
grown as an annual. The blue-green plant has erect, smooth stems that often
reach a height of 3 to 4 ft. The small, yellow flowers are borne in a compound
umbel. Likes well-drained soil and full sun. Fresh leaves are popular in
salads, herb butters, and on vegetables, fish, cheese, and eggs. Tender stems
can be eaten like celery. Seeds can be ground or used whole for flavoring.
Garlic (Allium sativum). A cool-season, hardy perennial
reaching a height of 2 ft. Produces segmented bulbs with flat, solid leaves.
Bulbs are composed of 5-16 cloves enclosed in a white or purplish
parchment-like outer sheath. Prefers well-drained, rich soil and full sun to
partial shade. Used as an antibiotic and as seasoning to flavor various foods
including herb butters, casseroles, stews, soups, meats, fish, poultry,
pickles, and vinegars.
Horehound (Marrubium vulgare). A perennial plant that reaches
a height of 2 to 3 ft. Stems wooly and bushy. Likes deep, sandy loam soils and
full sun. Used in candies and teas to soothe coughs.
Hyssop (Hyssopus officinalis). A compact perennial growing to
a height of 2 to 3 ft. Very aromatic with blue to purple flowers occurring in
spikes. Flowers can be used to make a mild expectorant tea that helps expel
phlegm through coughing. Minty leaves and flowers are used to flavor soups,
salads, stews, and poultry.
Lavender, English (Lavandula angustifolia). A bushy,
perennial shrub that grows to height of 3 ft. Purple flowers occur in spikes.
Prefers well-drained, sandy loam soil and full sun. Generally propagated from
cuttings, but can be grown from seed. Seeds require 30 days to germinate at 65°F
or higher. Seeds should be stored moist in a refrigerator for 3 days before
germination. Leaves and flowers can be used as condiments and for teas. Can
also be used in wreaths, dried flower arrangements, sachets, and potpourris.
Excellent ornamental in garden.
Lemon balm (Melissa officinalis). A perennial plant with
square stems. Reaches a height of 2 ft. Prefers well-drained soil and full sun
to shade. Very aromatic, lemon-like scent. Fresh leaves are used in salads,
vegetables, poultry, stuffing, punch, and fish. Dried stems and leaves are
used in teas.
Lovage (Levisticum officinale). A perennial plant with
hollow, ribbed stems like celery growing to height of 5 ft. Prefers fertile,
well-drained soil and full sun to partial shade. Its celery-flavored leaves
are used fresh in salads or used dry in soups, stews, and sauces. Stems can be
candied or used fresh in salads. Seeds can be ground or used whole for
pickling, cheese spreads, sauces, and salads.
Marjoram (Origanum majorana). A tender perennial usually
propagated as an annual. Square stems are usually covered in hairs. Reach a
height of 1 ft. Prefers sandy loam soil and full sun to partial shade. Seeds
germinate in 25 days at 65°F. Leaves and flowers can be used fresh or dried
with meat, fish, poultry, salads, eggs, stews, soups, and vegetables.
Mint (Mentha spp.). A perennial with square stems and
spreading roots. It grows to a height of 2 ft. Prefers moist, well-drained
soils and full sun to partial shade. Usually propagated from vegetable
cuttings. Numerous species with various scents. Used to calm upset stomach and
relieve muscle spasms. Leaves are used in jellies, sauces, and teas, as well
as for flavoring in various candies.
Nasturtium (Tropaeolum majus). A low-growing, viny annual
that reaches a height of 1 ft. Leaves are saucer-shaped; red to yellow
flowers. Prefers moist, well-drained soil and full sun. Grown from seed
planted early in the spring. Fresh leaves and flowers give a peppery taste to
salads. Excellent ornamental in garden.
Parsley (Petroselinum crispum). A biennial plant growing to
height of 1-1/2 ft. Leaf blades can be flat or curled, depending on variety.
Prefers fertile, well-drained, moist soil and full sun to partial shade. Soak
the seeds in water and germinate at 70° F (25 days until emergence). Leaves
and stems are used as garnish in salads and as a condiment. An excellent
source of vitamin C, calcium, and iron.
Rose (Rosa spp.) A deciduous perennial with thorny stems
usually grown for its ornamental flowers. Prefers well-drained soils and full
sun to partial shade. The tart, cranberry-like rosehips are a rich source of
vitamin C. Used in teas, jellies, wines, and muffins. Petals popular in
potpourris and sachets.
Rosemary (Rosmarinus officinalis). A perennial evergreen that
varies in height from 2 to 5 ft depending on cultivar. Has green, needle-like
leaves and pale blue flowers. Plants are generally propagated from cuttings or
by layering. Can be propagated from seed, but germination is very slow (25
days at 65°F). Leaves used for tea and as flavoring for beef and pork.
Popular in xeriscape landscapes.
Sage (Saliva officinalis). A hardy 2-1/2-foot perennial with
woody stems and white to purple flowers. Leaves look pebbly and grayish green
in color with velvet-like texture. Seeds require 20 days at 70°F to
germinate. Leaves are used to flavor soups, stews, sausage, roasted meats,
poultry, pork, and vegetables. Attracts bees and makes an excellent ornamental
in the garden.
Savory (Satureja spp.). The most popular species are S.
hortensis (summer savory) and S. montana (winter savory). Summer savory is an
annual with fuzzy stems. Winter savory is a semi- evergreen perennial with a
woody base that forms a compact bush. Both reach a height of 1-1/2 ft and
prefer full sun. Winter savory is strongly aromatic, while summer savory has a
slightly sweeter aroma. Both are used as potherbs to flavor beans, soups,
eggs, cabbage, and other vegetables. Summer savory can be used as a tea and to
flavor herb butters and vinegars.
Tarragon (Artemisia dracunculus). A perennial plant that
reaches a height of 2 ft. Leaves are very aromatic. Prefers well-drained,
fertile, sandy loam soil and full to partial shade. Use fresh leaves sparingly
in fresh salads or combine with various French sauces. Also used to flavor
meat, fish, poultry, various vegetables, vinegars, soups, cheeses, eggs, and
herb butters.
Thyme (Thymus vulgaris). A perennial plant reaching a height
of 12 to 19 inches. Many- branched, aromatic shrub with lilac to pink flowers.
Prefers sandy loam soil and full sun to partial shade. Seeds should be sown
indoors for optimum germination at 70°F, then transplanted to permanent
location. Used to flavor cough medicines. Leaves are used in salads as
garnishes and as flavoring for poultry, fish, beef, lamb, soups, herb butters,
vinegars, beans, and vegetables.
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