Scarlet Runner Bean(Perennial)
Bay Tree(Perennial)
Asparagus (Perennial)
Artichoke [globe](Perennial)
Beans [runner](Perennial)
Capsicum  peppers(Perennial)
Chives  HERB(Perennial)
Lemon Balm(Perennial)
Mint(Perennial)
Oregano(Perennial)
Parsley    Biennial

Parsley is biennial, which means that it grows for two seasons and then dies and needs to be replaced. The feathery-textured herb (curly and Italian are favorites) adds a tangy flavor to soups, sauces, salads and dressings. Japanese parsley, which is catching on, is a blend of Italian parsley and celery leaves. It is often used as a garnish and makes a nice addition to soups.

Sage - perennial - is an attractive garden plant, and some varieties have variegated leaves. This evergreen herb with a strong flavor comes in many varieties. 'Berggarten' from Germany is a hit with cooks (especially for turkey stuffing), pineapple sage sweetens desserts. Sage is traditionally used in breads and dressings that accompany turkey and __________. Hardy in Zones 4-8.

Rosemary - perennial - a member of the mint family, is one of the oldest herbs known to humankind. Through the ages it has been credited with healing wounds, alleviating headaches and improving memory. It is a strong, pungent herb, and a few leaves add a distinctive flavor to breads, poultry and vegetables. It becomes bushy and shrub-like in a few years. Hardy in Zones 4-8.

Thyme - perennial - common thyme grows up to a foot tall and spreads wider. A fragrant, dense, low-growing groundcover with tiny flowers that can carpet a garden or accent pathways and rock gardens. French thyme has the best flavor for meats and vegetables. It has a distinctive, spicy scent and can be used as a salad garnish or to flavor cooked vegetables. Lemon thyme is a branchy trailing plant that forms mats of aromatic, lemon-scented foliage. Hardy in Zones 5-9.

Basil - annual - varieties of the spicy-sweet popular herb range from cinnamon to Thai sweet. Sweet basil is enjoyed for its mild peppery flavor, with a hint of mint and clove. A staple in Italian, Mediterranean and Thai cooking, basil can also be used in flower gardens, as border plants and in hanging baskets. 'Purple Ruffles' is a good selection if you want purple foliage with lots of texture; 'Dani', if you want lemon-scented basil.

Chives - perennial - chives have a mild onion flavor that enhances salads, egg dishes, soups and vegetables. Although garlic is the Herb of the Year, many growers favor milder garlic chives because it's a "no fuss, no muss" perennial. Snip chive leaves into salads, soups, pasta, chicken and fish. The clover-like purple flowers that bloom in spring are also edible and make a colorful addition to salads. Hardy in Zones 3-9.



Oregano - perennial - is one of the several species of wild marjoram that can grow up to two feet tall. Peppery-flavored Greek oregano is used in tomato sauces and to season meats and vegetables. Creeping oregano works well in a pathway or rock garden. Cuban oregano has varigated leaves that have a fuzzy texture, similar to the leaves of an African Violet. Hardy in Zones 5-9.

Mint - perennial - the fresh smell and taste of old-fashioned mint can't be beat in an herb garden. Mints are a family of plants known for their aromatic oils. A few leaves adds refreshing zest to a glass of lemonade or iced tea. The many varieties include candy mint, chocolate mint, orange mint and peppermint. Spearmint is ideal for tea, mint jelly and mint juleps. But be sure to contain mint or it will spread. Hardy in Zones 4-10.

Now we need to plant them.

Follow these planting guidelines for a successful herb garden:

Plant early in the morning or late in the afternoon to prevent the transplants from wilting in the midday sun.

Dig each planting hole to about twice the width of the root ball of the new plant .

Space herbs about 18 inches apart to give them room to spread out and grow.

Place taller herbs, like sage, rosemary and marjoram, towards the back of the garden. Parsley and cilantro are good for the front.

For accents of color in your herb garden, add flowering plants like zinnias and salvia.

Plant perennials on one side and annuals on the other for easier replanting next year.

Give the new transplants plenty of water. Once established, make sure your herbs get an inch of water each week throughout the growing season.

Begin harvesting from the herbs as soon as they are mature, but take only a little bit each time you harvest. If you remove more than a third of the plant at one time , it takes longer to recover and produce new foliage.

To promote branching, keep the tops of the plants pinched back in early summer . With frequent picking, most herbs can be harvested for several months.

After all the work of planting is done, the best part is enjoying them. Here are some simple recipes to get you started. Some of the herbs used are different than the ones you may already know.


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