Six Favorite Herbs for Cooking

Six favorite herbs for cooking: Thyme, Rosemary, Italian parsley, garlic chives, Genovese Basil and dill. Several great varieties​ of herbs to choose from.  These are 6 easy to grow and find in garden centers ​

Photo:  left to right 
Rosemary, Flat Leaf Parsley with Swallowtail caterpillar.

Thyme (Thymus vulgaris) Very versatile herb has many uses in cooking. Hardy perennial (zone 5), great for containers, rock walls, or garden.  Thyme needs full sun in light sandy well drained soil, do not over-water or fertilize. Doesn't do well when competing with weeds. Flowers in summer, pollinated by bees. 

Rosemary (Rosmarinus officinalis) Classic herb used in many meat and vegetable dishes.  Very tender perennial grown as an annual in our region,  I have tried to bring this plant in several years however is did not survive.  It can be difficult to bring indoors. Great plant for containers or garden, full sun and well-drained soil, drought tolerant and will flop over if watered too much.

Giant of Italy Parsley (Petroselinum crispum)This variety produces a bushy plant and a continuous supply of flat leaves with strong parsley flavor. This plant is hardy for Zone 5 to 9.  This is grown as an annual in our area.  It can grow in pots or garden; in full sun and rich, well-drained soil, water adequately (especially if in container), host plant for swallowtail butterfly caterpillars.

Genovese Basil (Ocimun basilicum) A classic annual, large leaves are very aromatic.  Very tender, needs to be covered when night time temps dip below 50.  Annual ~ fragrant plant growing 18-24”.  Plant outdoors after any danger of frost and soil temp is 70⁰, plant in full sun in light well-drained soil, great plant for containers or in the garden, when plant starts to flower pinch back to extend growing season.

Garlic Chives (Allium tuberosum) Tends to look like an onion but has the mild taste of garlic. Pick the flattened leaves for cooking. White star shaped flower clusters are a pleasant surprise in late August. Very hardy perennial ~ in zones 4-8, reseeds readily, plant in full sun to part shade in well-drained soil, keep moist, great plant for containers (can be slightly invasive), cut back in fall and bring container indoors, keep cool & dry until spring, then put in a window, water and watch for new growth.

Bouquet Dill (Anethum graveolens) A prolific producer of edible flowers, leaves and seeds, all which can be used for flavoring everything from pickles, potatoes, and fish. Hardy annual, readily self seeds, fragrant plant growing 6”, bolts in very hot dry weather so water adequately in droughts (early morning), drought tolerant,  needs shade from sun, and can tolerate part shade.  Preferred plant to  swallowtail butterfly caterpillars.

Contributed by:  Jill Schmalz-Washkuhn, Master Gardener Volunteer