Herbs
While the horticultural definition of herbs includes many plants reputed to have beneficial use in cooking or medicine, most common to vegetable gardeners are the culinary herbs. Here’s everything you need to know about the most common culinary herbs that cooks use in recipes for seasonings, flavorings, and garnishes.
The Best Herbs to Grow in Home Gardens
Learn more about how to grow and use culinary herbs of interest to you by selecting their tabs in the accompanying table.
Angelica (Angelica archangelica)
Zones 3–10. Hardy biennial herb, to 6 ft. (1.8 m) tall, with oval, pointed, divided leaves on stout, hollow stalks and green flowers in branching clusters, forming many seed. Mild, sweet-flavored stalks and sharply sweet seed; use stalks for candied preserves, leaves as flavoring for deserts, roots for soups and stews.
Anise (Pimpinella anisum)
Annual herb, to 2 ft. (60 cm) tall, with simple basal leaves, feathery upper leaves, and tiny white flowers in branching clusters on tall stalks in late summer, forming many tiny seed. Mild to strong licorice fragrance; use leaves for salad greens, seed for toppings on bread, confections, and desserts.
Basil (Ocimum basilicum)
Annual herb, to 30 in. (75 cm) tall, with oval, pointed leaves and small, white flowers in spiking clusters in summer. Strong, sweet fragrance; use as flavoring for oil, vinegar and in pesto sauce for pasta.
Bay Laurel (Laurus nobilis)
Zones 8–11. Broad-leaved evergreen tree, to 40 ft. (12 m) tall, with leathery, oval, pointed leaves and inconspicuous white flowers in spring; ideal for container plantings and topiary. Strongly aromatic; use for flavoring stock, sauces, poultry, meat, and fish dishes.
Bee Balm (Monarda didyma)
Zones 2–10. Very hardy perennial herb, to 4 ft. (1.2 m) tall, with oval, pointed leaves and red, scythe-shaped flowers in round-headed spiking clusters in summer. Mint-basil fragrance; use leaves for cold and hot herbal tea, flavoring and garnish for salads, light meat and poultry dishes.
Bee Balm (Monarda didyma)
Zones 2–10. Very hardy perennial herb, to 4 ft. (1.2 m) tall, with oval, pointed leaves and red, scythe-shaped flowers in round-headed spiking clusters in summer. Mint-basil fragrance; use leaves for cold and hot herbal tea, flavoring and garnish for salads, light meat and poultry dishes.
Caraway (Carum carvi)
Hardy biennial herb, to 2 ft. (60 cm) tall, with feathery leaves and tiny pinkish white flowers in flat-headed clusters in spring, forming many seed. Unique flavor. Use seed for flavoring casseroles, soups, and stews or as topping on baked breads and confections; use leaves as salad greens.
Chamomile (Chamaemelum nobile)
Zones 3–10. Hardy, low, perennial herb, to 1 ft. (30 cm) tall, with feathery light green leaves and daisylike, rayed flowers in early summer. Strong apple or pear fragrance; use for herbal tea. False chamomile, Matricaria recutita, is a similar plant more frequently grown for dried flowers, which are also used for herbal tea.
Chervil (Anthriscus cerefolium)
Annual herb, to 2 ft. (60 cm) tall, with parsleylike, divided leaves with tiny white flowers in branching clusters in late spring, forming many seed. Mild parsley and anise flavor; use leaves before flowers form for flavoring salads, sauces, soups, and egg dishes.
Chives (Allium schoenoprasum).
Zones 3–10. Hardy, bunching, rhizomatous perennial bulb with round, hollow, grasslike leaves, to 2 ft. (60 cm) tall, bearing pink, ball-shaped flowers in late spring. Mild onion flavor; use as a garnish and flavoring for dips, soups, and salads
Cilantro or Coriander (Coriandrum sativum)
Annual herb, to 3 ft. (90 cm) tall, with finely divided upper and broadly lobed lower leaves, and tiny pink, purple, or rose flowers in summer. Sharply flavored leaves, sweetly fragrant seed; use leaves as flavoring for Asian, Mediterranean, and Mexican dishes, seed for flavoring casseroles, curries, and ground meat, or for stewed dishes.
Coriander or Cilantro (Coriandrum sativum)
Annual herb, to 3 ft. (90 cm) tall, with finely divided upper and broadly lobed lower leaves, and tiny pink, purple, or rose flowers in summer. Sharply flavored leaves, sweetly fragrant seed; use leaves as flavoring for Asian, Mediterranean, and Mexican dishes, seed for flavoring casseroles, curries, and ground meat, or for stewed dishes.
Cumin (Cuminum cyminum)
Annual herb, to 6 in. (15 cm) tall, with threadlike leaves and small pink, white flowers surrounded by bracts in summer, forming many seed. Strongly fragrant seed; use crushed seed as flavoring for Asian, Mexican dishes.
Dill (Anethum graveolens)
Annual herb, to 4 ft. (1.2 m) tall, with feathery leaves, bearing tiny yellow flowers in flat-headed clusters in summer, forming many seed. Strong dill flavor; use leaves as garnish and flavoring for dips and salads, seed for pickling, sauces, fish dishes.
Fennel (Foeniculum vulgare)
Zones 4–11. Hardy perennial herb, to 5 ft. (1.5 m) tall, with lacy, dill-like leaves and tiny yellow flowers in flat-headed clusters in summer. Mild anise flavor; use tender young leaves for garnish and salad greens, milder seeds for herbal tea and baked fish and poultry dishes.
Florence fennel, Foeniculum vulgare var. azoricum, is a closely related plant grown for its swollen root that is eaten cooked or raw.
Ginger (Zingiber officinale)
Zones 9–10. Tender rhizomatous perennial bulb, to 2 ft. (60 cm) tall, with narrow, spear-shaped leaves, canelike stems, and very showy, multicolored flowers of green, pink, white, and yellow in summer. Very fragrant root; use in Asian and savory dishes, confections, sauces.
Horseradish (Armoracia rusticana)
Zones 5–10. Hardy, deep-rooted, perennial rhizomatous herb, to 18 in. (45 cm) tall, with large, coarse, paddlelike leaves on long stalks, bearing tiny white flowers in late spring. Intense, pungent-flavored roots, milder leaves; use roots grated as flavoring for dips and sauces, leaves in salad greens.
Hyssop (Hyssopus officinalis)
Hardy, semi-evergreen, shrubby herb, to 2 ft. (60 cm) tall, with oval, pointed leaves and blue, purple, red, white flowers in late summer. Strong mintlike fragrance; use as flavoring for game, paté, soups, stews.
Lavender (Lavandula angustifolia)
Zones 6–11. Hardy perennial herb, to 3 ft. (90 cm) tall, with narrow, gray, textured leaves and blue, lavender, purple flowers in spiking clusters on tall, reedy stalks. Pleasantly aromatic; use flowers to flavor oil, vinegar. Also used as a calming essential oil for its fragrance.
Lemon Balm (Melissa officinalis)
Zones 3–10. Hardy perennial herb from the mint family, to 2 ft. (60 cm) tall, with light green, oval, toothed leaves and tiny white flowers in whorled clusters in spring. Lemony fragrance; use leaves for its calming and diuretic effects as an herbal tea and as flavoring for confections, desserts.
Lemon Verbena (Aloysia triphylla)
Zones 8–11. Tender perennial shrub, 6–8 ft. (1.8–2.4 m) tall, with bladelike, pointed leaves, bearing white flower spikes in late summer. Strong lemon scent; use for herbal tea and as a flavoring in desserts.
Lovage (Levisticum officinale)
Zones 4–10. Hardy perennial herb, to 6 ft. (1.8 m) tall, with oval, deeply cut leaves and greenish yellow flowers in flat-headed clusters in summer, forming many seed. Yeasty celery-like fragrance; use leaves as flavoring for soups, sauces, and casseroles, tender young leaves as salad greens, and seed as flavoring for baked and vegetarian dishes.
Marjoram (Origanum majorana)
Zones 8–11. Tender branching perennial herb, to 2 ft. (60 cm) tall, with oval, gray green leaves and tiny white flowers surrounded by flowerlike bracts in spiking clusters in summer. Intensely fragrant; use leaves for Italian pasta, pizza, sauces.
Mint (Mentha spp.)
Zones 3–10. Many species of hardy perennial herbs, 2–3 ft. (60–90 cm) tall, with oval, textured, finely toothed leaves and tiny pink or purple flowers in whorled, spiking clusters in summer. Intense to mild minty fragrance, depending on species; use leaves as flavoring for drinks and herbal tea, as a salad green, or for seasoning vegetarian casseroles and vegetable dishes. Some varieties of mint are very invasive and should be planted in containers or edged beds to prevent spread beyond the planting area.
Oregano (Origanum vulgare)
Zones 3–9. Hardy perennial herb, to 30 in. (75 cm) tall, with broadly oval leaves and pink flowers in whorled spiking clusters in summer. Strongly fragrant; use as flavoring for Italian, Spanish, Greek and Mexican dishes, sauces, pizza.
Parsley (Petroselinum crispum)
Hardy biennial herb, to 3 ft. (90 cm) tall, with curly or flat, divided leaves and tiny, yellow green flowers in flat clusters in summer. Strongly fragrant; use leaves as garnish and flavoring for sauces, egg, fish, poultry dishes and as an ingredient for bouquet garni.
Pot Marigold (Calendula officinalis)
Annual herb, to 2 ft. (60 cm) tall, with narrow, rounded leaves and gold, orange, yellow, double-daisylike flowers in spring to summer. Mildly bitter flavor. Use leaves for salad greens; use edible organically grown flower petals as coloring, garnish, and flavoring for dips, rice dishes, soups.
Rosemary (Salvia rosmarinus, formerly Rosmarinus officinalis)
Zones 7–11. Tender evergreen perennial shrub, 2–4 ft. (60–120 cm) tall, with needle-shaped, flat leaves and tiny, bright blue flowers in whorled clusters in spring and autumn. Intensely fragrant, somewhat reminiscent of resin; use leaves as flavoring for meat dishes, omelets, stuffings, and casseroles, flowers for garnish in salads.
Rue (Ruta graveolens)
Zones 8–11. Tender perennial shrub, to 3 ft. (90 cm) tall, with narrow, gray green, textured leaves and purple or yellow flowers in summer. Intensely fragrant; use as flavoring in dips, salads, sauces, condiments.
Sage (Salvia officinalis)
Zones 5–11. Hardy erect perennial herb, to 2 ft. (60 cm) tall, with blade-shaped, textured leaves and purple, red, or white flowers in whorled spiking clusters in early summer. Mildly to intensely fragrant; use as flavoring for meat, poultry, soups, stews, and stuffings.
Sorrel (Rumex acetosa)
Zones 3–9. Hardy perennial herb, to 3 ft. (90 cm) tall, with broadly oval, light green leaves and insignificant greenish flowers. Sour to bitter flavor; use for salad greens and as flavoring for sauces, soups.
Summer Savory (Satureja hortensis)
Annual herb, to 18 in. (45 cm) tall, with very narrow leaves and light pink, white flowers in whorled spiking clusters in summer. Mildly fragrant; use leaves for flavoring cheese, egg, light meat, poultry, and vegetarian dishes, sauces, soups, and stocks.
Sweet Cicely (Myrrhis odorata)
Zones 5–10. Hardy perennial herb, to 3 ft. (90 cm) tall, with fernlike leaves and tiny white flowers in dill-like clusters in summer, forming many large seed. Mild licorice fragrance; use leaves as salad greens, seed for flavoring fruit dishes.
Tarragon (Artemisia dracunculus)
Zones 4–9. Hardy upright rhizomatous perennial, to 5 ft. (1.5 m) tall, with narrow, needlelike leaves, bearing greenish white flowers in early summer. Strong licorice fragrance; use for flavoring vinegar, sauces, fish, poultry dishes, and as ingredient in fines herbes.
Thyme (Thymus vulgaris)
Zones 3–11. Very hardy, shrubby perennial herb, to 1 ft. (30 cm) tall, with tiny oval leaves and inconspicuous pink flowers in early summer. Strongly fragrant; use leaves as flavoring in meat dishes, sauces, and soups, and as an ingredient in bouquet garni.
Winter Savory (Satureja montana)
Zones 5–9. Hardy, shrubby, evergreen perennial herb, to 1 ft. (30 cm) tall, with very narrow leaves and tiny pink, white flowers in summer. Strongly fragrant; use leaves as flavoring for bean, game, meat dishes and casseroles.
Woodruff (Galium odoratum)
Zones 3–11. Hardy, low, perennial herb, to 1 ft. (30 cm) tall, with oval, pointed leaves and white flowers in branching clusters in summer. Grassy fragrance; use as flavoring for herbal teas, May wine.