Herbs

German chamomile, Matricaria chamomilla, is the most commonly grown variety for chamomile blossoms. The plant produces fragrant flowers all summer long. The small, white daisy-like flowers have a pleasant pineapple flavor. They also attract beneficial insects and are self-seeding. The dried flowers are…

Tarragon is one of the classic fines herbes used in French cooking (parsley, chives, and chervil are the others). When purchasing a plant, it is important to be sure it is “French tarragon” and not “Russian tarragon”, which does not have the characteristic anise-like flavor. French tarragon rarely flowers or…

The word “cilantro” generally refers to the culinary leaves, while “coriander” is the dried spice derived from the seeds. Cilantro plants have a relatively short growing season, and are quick to bolt (go to seed) in hot weather. Every part of the plant is edible, and are used in Asian, Mediterranean, and…

There are over three hundred varieties of thyme, but English thyme is the one most commonly grown for culinary use. French thyme has a similar, slightly milder taste. There are also thyme varieties with differently scented or colored leaves, such as lemon, golden lemon, and orange, as well as numerous…

Curry Leaf, Bergera koenigii, (formerly Murraya koenigii; older references may still use Murraya) is a small tree native to India. It is not to be confused with curry powder, nor does it taste like curry powder.

Turmeric, Curcuma longa, is a member of the ginger family and originates from southwestern India. Like ginger, the portion of the plant used is a rhizome, technically not a root but an underground stem. Turmeric has been utilized for many centuries as a spice, a yellow-orange food coloring, and an…

Chervil, Anthriscus cerefolium, is one of the classic fines herbes used in French cooking (parsley, chives, and tarragon are the others). It has lacy leaves similar to parsley, but smaller and more delicate. Use chervil in ways similar to parsley - in soups, salads, sauces, and egg dishes. The leaves are…

Persicaria odorata goes by several names — Vietnamese coriander, Vietnamese mint, Asian mint, rau ram, Laksa leaf, and phak phai are some of the more common ones. It's a herb used widely in Southeast Asia and is winter hardy in the frost free areas of Zones 9–11. The flavor is described as being reminiscent…

Chia, Salvia hispanica, is a member of the mint family and is native to Mexico and Central America. Chia is grown primarily for the small mottle-colored seeds which are used as a food source. There is another plant grown for seeds, Salvia columbariae, that is commonly known as golden chia, desert chia, or…

Three popular varieties of sorrel are garden sorrel (Rumex acetosa), French sorrel (R. scutatus), and red veined sorrel (R. sanguineus). French sorrel is the preferred variety for culinary use. It grows throughout Europe, in almost all soils and situations. The arrow shaped leaves have a bright, lemony…