Sweet Basil (Ocimum basilicum)
Sweet Genovese Basil | This herb is frequently used in soups, vegetables and tomato dishes.
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Sweet Basil
Ocimum Basilicum
Annual
12-24”
June to Frost
White, magenta
Sun
Culinary Herb, Border, Containers
Showy, Fragrant
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Performance – Basil is an excellent culinary and ornamental annual herb for Kentucky gardens. These plants grow best in full sun in well-drained garden soils. The flowers are of little importance because these plants are grown primarily for their fragrant and flavorful foliage. Basil is sensitive to cold weather and should not be brought outdoors until it is safe from frost. Basil can be brought indoors in the winter for use as an herb.
Comments – Basil is a common herb grown for use in tomato sauces, pesto, meat and vegetarian dishes. It can be used, dried, fresh or frozen.
Varieties – pesto – ‘Genovese‘, ‘Italian Large Leaf’, ‘Mammouth’ | specialty – ‘Spicy Bush’, ‘Cinnamon’, ‘Mrs. Burns’ Lemon’, ‘Sweet Dani’, ‘Siam Queen’, ‘Holy Basil’, ‘Purple Ruffles’
Chives (Allium)
Ornamental Onions - Foliage is used for mild onion flavor especially in salads, potatoes and vegetables
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Chives
Allium
Perennial
1.00 to 1.50 feet
Spring, Late summer
Lavender-purple
Full sun to part shade
Border, Cut Flower, Herb
Showy
Fragrant
Performance – Ornamental onions are excellent perennials in Kentucky landscapes. Those that flower in the spring, begin as bulbs planted in the fall. Others may be propagated by seed. These plants with their unusual globe of flowers are a unique addition to gardens.
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Varieties –
Allium christophii – Large globe (umbel) of light lavender, star-like flowers on an 18 inch stem in late April.
Allium giganteum – Giant Allium – Large globe of lavender flowers on a 4′ – 5′ stem in early May.
Allium karataviense – Small globe of lavender flowers on a 6 inch stem in mid April that contrasts with the green foliage with a purple margin.
Allium moly – Small globe of yellow flowers on a 6 inch stem in May.
Allium sphaerocephalum – Drumstick Allium – Small, elongated globe of lavender flowers on a 30 inch stem in early June.
Allium tuberosum – Garlic Chives, Chinese Broad Leaf Chives – Small globe of white flowers on 12 – 18 inch stems in August. The plants are very hardy and produce bloom at a time when most other perennials do not bloom. To control the spread of this plant, remove the declining blooms because it will self-sow each year and can be invasive. The foliage is edible and used for its mild garlic flavor.
Cilantro / Coriander
(Coriandrum sativum)
Leaves (Cilantro) / Seeds (Coriander) Cilantro is popular in salads, salsa, and many cooked dishes; crush mature aromatic (sweet-spicy fragrance) Coriander seeds for use in flavoring sauces, meats, sausages, beans, stews, chutneys, pies and cakes. Also in breads, gingerbread, cookies and as a pickling spice.
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Cilantro
Coriandrum Sativum
Annual
1.50 to 2.00 feet
Seasonal bloomer
White to pink to pale lavender
Full sun to 1/2-1/2
Annual, Herb
Showy
Fragrant
Performance – Mediterranean native grows 11 feet high, 9 inches wide. Delicate, parsleylike foliage; flat clusters of pinkish white flowers in summer.Leaves are best used fresh, but may be frozen in ice cube trays for later use. Stems are also edible when young. sow in early spring. Grow in good, well-drained soil. Cilantro grows and flowers extremely quickly. Keep it coming by succession planting every couple of weeks, and trim flower heads as soon as they appear. Or, sow densely in bands 8-12 inches wide and use scissors to shear off leaves (almost to the base of the plant). Plants will regrow. You can also sow in pots.
Comments – If you are growing cilantro for seeds only, two or three plants is all you need. To collect seeds, pull up whole plants when seed heads begin to turn gray-brown; then put the plants headfirst into bags and shake them, or hang them over paper and let the seeds drop.
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Fernleaf Dill (Anethum graveolens)
Commonly grown in herb gardens, vegetable gardens or flower borders. The foliage and seeds are used to flavor pickles, vinegars, dips and sauces.
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Dill
Anethum Graveolens
Annual
3.00 to 5.00 feet
August to September
Yellow
Full sun
Annual
Showy, Fragrant
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Performance – An annual that is frequently grown in herb, vegetable and flower gardens not only for harvest of its aromatic leaves and seeds, but also for ornamental display of its attractive foliage and flowers. Although native to Asia Minor and the Mediterranean, dill has now been widely planted around the globe.
Comments – An easy way to grow this aromatic herb in a casual garden is to let a few plants go to seed. Seedlings appear here and there at odd times and can be pulled and chopped for use as seasoning. Use seeds in pickling and vinegar; use fresh or dried leaves in cooked dishes, salads, sauces, as garnish. Dill leaves add subtle but distinctive flavor to a variety of dishes including fish, vegetables, soups, salads, sauces, breads, and herb butters. Dill seed is more pungent than the leaves and is the primary flavoring in dill pickles. Dill seed is also used in vinegars, sauerkraut and for flavoring root vegetables. Dill seed can be used to make an excellent tea. Flower heads are excellent in dried arrangements. Also may be grown in containers. Caterpillars of black swallowtail butterflies often feed on the foliage.
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Lemon Grass (Cymbopogon Citratus)
Paired with lots of garlic, it makes incredible chicken stock. Or slice leaves thin, and add to pan when poaching salmon.
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Lemon Grass
Cymbopogon Citratus
Perennials
2.00 to 4.00 feet
Rarely flowers
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Full sun
Annual, Herb, Rain Garden
Insignificant
Fragrant, Evergreen
Performance – A fast-growing ornamental grass, lemongrass is as handsome waving in the summer breeze as it is appetizing in your soups, stir-fries, and teas. The foliage also adds gorgeous color in autumn gardens, when it turns burgundy and red. Lemongrass grows with abundance in areas where conditions mimic the tropical habitat of their origin. Plants like lots of heat, light, and moisture: Provide this, and your lemongrass will grow and multiply quickly. All parts of this plant from India are strongly lemon scented and are widely used as an ingredient in Southeast Asian cooking. Clumps of inch-wide leaves grow 34 feet tall (or more) and 3 feet wide. The base clump, composed of overlapping leaf bases, is nearly bulbous in appearance.
Comments – Rapid-growing ornamental grass for herb gardens, borders, along walkways or for tubs/containers. Harvest bulbous lower leaf sections for cooking. As a fast-growing plant, lemongrass can withstand harvest when plants are young without any adverse effects on growth. Although the green leafy portions are too tough to eat, you can snip them for tea or steep in broth. The juicy stalks are edible when mashed or minced, adding a fragrant lemon note to dishes. Use a hand trowel to remove individual stalks, roots and all, from the clump. Remove the tough outer leaves and prepare the tender white stalks by chopping, or freeze whole stalk pieces for later use.
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Lavender (Lavandula)
Excellent as a dried flower for arrangements, potpourris and sachets.
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English Lavender
Lavandula Angustifolia
Perennials
1.00 to 1.50 feet
June to August
Lavender blue
Full sun
Herb
Showy, Fragrant, Good Cut, Good Dried
Fragrant
Performance – Lavender can be an excellent and reliable perennial in Kentucky gardens. Variety selection and well drained soils in a sunny location are key to its success. The performance of the better varieties now available should make this plant this plant more common in Kentucky landscapes. In spring, cut the stems just above last year’s growing point. This plant can grow undisturbed for an indefinite period of time.
Comments – An aromatic plant that is excellent as a dried flower for arrangements, potpourris and sachets.
Varieties –
Lavandula angustifolia – Lavender, True Lavender, English Lavender – ‘Hidcote’, ‘Lavender Lady’, ‘Munstead Dwarf’, ‘Otto Quast’.
L. x intermedia – ‘Provence’.
L. stoechas – French Lavender – ‘Goodwin Creek’.
Mint (Mentha)
Foliage is used in teas, as a garnish and in vinegar, jelly and sauces
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Mint
Mentha
Perennial
18″ – 30″
Spring-Summer
White or Pink
Sun – Partial Sun
Herb Garden, Border, Container
Showy
Fragrant
Performance – Mints are reliable perennials in Kentucky gardens and known to be an aggressive plant that can become invasive. It is best to submerge a container under the soil to contain mints in small gardens. If your garden has an open area where it can spread, cut back frequently to promote a busy nature.
Comments – Mints are aromatic and flavorful for soups, drinks, salads, and garnishes. The leaves are especially good as a garnish because they do not wilt easily.
Varieties – Peppermint (Mentha x piperita) – , Spearmint (Mentha spicata) – ,
Apple Mint (Mentha suaveolens) – Apple mint grows best in full sun to partial shade in moist soils. Even though there are many pests which favor Apple mint, it is a strong plant and they usually do not become a problem.
Greek Oregano (Origanum)
Origanum vulgare - also known as Wild Marjoram. Tender, sweetly spicy leaves with excellent flavor. Adds zest to Greek, Italian and Mexican cuisine and complements tomato dishes, beef or lamb stew, gravies, soups, salads or casseroles. Use fresh, dried or fresh frozen. Harvest before flowering.
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Oregano
Origanum Vulgare Hirtum
Annual
8-18″
July
White
Sun
Annual, Ground Cover, Herb
Showy
Fragrant
Performance – Oregano is a reliable perennial culinary and ornamental herb grown in Kentucky gardens. It grows best in full sun and a well drained soil. Plants have a sprawling habit and should be cut back before blooming to promote new growth. Varieties with golden or variegated leaves should be planted in partial shade to prevent leaf scorch.
Comments – Oregano is the primary herb used in Italian dishes and pizza sauces. It can be used fresh, dried or frozen.
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Parsley (Petroselinum crispum)
Popular addition to cooking. Frequently used as a fresh garnish.
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Parsley
Petroselinum Crispum
Annual
0.75 to 1.00 feet
Seasonal bloomer
Greenish-yellow
Full sun to part shade
Annual, Herb
Showy
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Performance – Parsley comes in three types, Italian, also called flat parsley; curly parsley, which is the more common variety; and Hamburg parsley, sometimes called parsleyroot, which looks like regular flat-leaf parsley when it is growing in the garden. Many people prefer flat parsley for cooking and curly parsley for garnishes. Curly leaved is the most popular. Flat leaved has plain leaves with stronger flavor. It prefers full sun but can grow in partial shade. It’s very hardy and will make it through a frost. To harvest, just snip off at the base of a stem. As with most herbs, the more you harvest, the more you’ll get.
Comments – Parsley, is a culinary herb that is native to southern Europe and the Mediterranean. It is now grown world-wide for its is aromatic edible leaves which may be used fresh or dried in soups, salads and a wide variety of other food dishes (e.g., potatoes, fish, stews, vegetables, omelets). It is popularly used as a garnish. It typically grows in a clump to 12″ tall and as wide. Triangular dark green leaves are finely divided into curly or flat leaflets. Hamburg is grown for its swollen parsnip-like roots which may be boiled and eaten as a vegetable. Parsley is high in vitamin A, vitamin C, several of the B complex vitamins and a number of minerals including potassium, iron, copper and manganese. Parsley is a larval food plant for the stunning black swallowtail butterfly. So be merciful if you spot large caterpillars with black, green, and yellow stripes munching on the leaves.
Varieties – Three kinds of parsley are currently in use: curly leaved parsley (var. crispum), Italian or flat-leaved parsley (var. neapolitanum) and Hamburg parsley (var. tuberosum).
Rosemary (Rosmarinus officinalis)
Foliage is used in egg dishes, meat dishes, vinegars, salads, vegetables, stews and teas. Also in potpourri.
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Rosemary
Rosmarinus Officinalis
Perennial
12″- 40″
Summer
pink to blue to white
Sun
Herb, Border, Container, Hedge, Rock Garden, Coastal Exposure, Kitchen Garden
Showy
Evergreen
Performance – Rosemary is not a reliable perennial for Kentucky gardens. It is best to grow it in a container outside, which can be brought indoors during the winter. This container could be buried in the soil or maintained on a patio. It prefers partial to full sun outdoors and full sun indoors. Letting the soil dry out completely will kill Rosemary instantly.
Comments – This is an aromatic herb used in many culinary dishes. The fragrant pine scent is excellent for soaps, lotions and oils. It generally has few problems with disease until it is brought into the house for the winter. Cuttings are the best method for propagation because seeds are not usually true to type and are not vigorous. Rosemary is a symbol of remembrance, friendship and love.
Varieties – ‘Albus’, ‘Athens Blue Spires’, ‘Beneton’, ‘Prostratus’
Sage (Salvia officinalis)
also known as Common Sage - Foliage is used to flavor meats, sausage and stuffings
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Sage
Salvia Officinalis
Perennial
2.00 to 2.50 feet
June
Blue
Sun
Annual, Herb
Showy
Fragrant
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Comments – This is the culinary sage. This salvia is a reliable perennial for Kentucky gardens, but many gardeners have difficulty with it. Well drained soils, even a raised bed, are necessary for success with this plant.
Varieties – ‘Aurea’, ‘Purpurescens’, ‘Tricolor’.
French Tarragon
(Artemisia dracunculus var. sativa)
Commonly used as a culinary herb, the fresh foliage is used to flavor meats, sauces and vinegars.
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French Tarragon
Artemisia Dracunculus var. Sativa
Annual
1.50 to 3.00 feet
Rarely flowers
Greenish-white
Full sun
Annual, Herb
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Fragrant
Performance – It is noted for the pungent anise-like flavor and aroma of its leaves. It is a shrubby perennial which typically grows 18-24″ (less frequently to 36″) tall on generally erect, leafy stems and slowly spreads by creeping rhizomes. Tarragon plants prefer a slightly alkaline soil pH; test your soil and adjust as necessary to achieve a level between 7.4 to 7.8. Good drainage is also important to ensure that these plants come back after the winter, as they are hardy in USDA growing zones 4 to 7.
Comments – Its narrow, lance-shaped, dark green leaves (to 3″ long) may be used fresh or dried to add flavoring to fish, meats, vegetables, eggs, salads, sauces or vinegars. It is the primary flavoring in béarnaise sauce. Chicken salad just isn’t the same without a good sprinkling of Artemesia dracunculus. The delicate leaves impart a light anise-like flavor to egg dishes as well.
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English Thyme (Thymus vulgaris)
also known as Garden Thyme, Common Thyme
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English Thyme
Thymus Vulgaris
Perennial
12”
May to July
Lilac, Pink, Purple
Sun
Herb Garden, Border, Container, Firescaping/Fire Wise, Green Roof, Mass Planting, Rock Garden
Showy
Fragrant, Evergreen
Performance – Common Thyme performs best in full sun with a loose, well drained soil. It will need to be replaced about every 3 years. It becomes woody in habit, making its uses as an herb less favorable as well as its overall appearance.
Comments – This Thyme is most widely used in culinary dishes for all types of vegetable and meats. Massive gatherings of bees will occur when it is in full bloom. To prevent so many bees from migrating to your thyme, remove flowers before they open.
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Lemon Thyme (Thymus serpyllum)
Silver Queen Thyme - One of the most popular culinary thymes, lemon thyme is known for its enticing lemon scent and taste. Add to marinade for grilled chicken or pork. It also gives packaged breadcrumbs a lift.
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Lemon Thyme
Thymus Serpyllum
Perennial
12”
Summer
Lilac, Pink
Sun
Herb Garden
Showy
Fragrant
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Comments – Sometimes listed in catalogs as Thymus x citriodorus, it is a hardy perennial that grows 4 to 12 inches tall. Leaves may be green or edged in yellow, depending on the selection. Lemon thyme spreads rapidly and bears pinkish flowers in summer. The green form is the best for culinary use.
Varieties – “Silver Queen”
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