These are the culinary herbs to grow; I use them daily in my cooking. I have a spot in my garden for them, so I can run out and snip as needed. If you have any questions or need further information, hop over to our Facebook group. Growing culinary herbs is fun and easy.
Perennial Culinary Herbs
These culinary herbs grow back every year.
1. Chives ~ Use the flowers and leaves singularly or together in vinegar and compound butter. You can also freeze them. If you want more information on chives, read this blog: 3 Ways to Use Chive Blossoms.
2. Sage: Use fresh, frozen, or dried flowers and leaves. They make a great Thanksgiving compound butter, seasoning mixture, or stuffing inside a turkey for added seasoning.
3. Mint ~ Use the flowers and leaves in any way, fresh, frozen, or dried. They make great tabbouleh/tabouli, desserts, drinks, jelly, tea, and sugared leaves.
4. Thyme: You can use fresh, frozen, or dried flowers and leaves. They make excellent compound butter and seasoning mixes.
5. Oregano: Use the flowers and leaves in any way, fresh, frozen, or dried. It is known for being a part of seasoning mixes and Italian vinegar.
6. Lavender ~ Use the flowers and leaves in any way, fresh, frozen, or dried. They make great flavored sugars, desserts, Herbs de Provence, and sugared treats.
7. *Tarragon ~ Use the flowers and leaves in any way, fresh, frozen, or dried. They make great vinegar and seasoning mixes.
8. *Lemon Balm: Use the flowers and leaves in any way, fresh, frozen, or dried. They make great lemon desserts, teas, etc.
9. *Garlic Chives ~ Use the flowers and leaves in any way, fresh, frozen, or dried. They are a mild substitute for garlic.
Annuals & Tender Perennials
Annual plants have a one-year growth cycle. A tender perennial is technically a perennial but will not withstand winter weather.
10. Cilantro to Coriander ~ Use the flowers, leaves, and seeds in any way, fresh, frozen, or dried. Easy to grow in pots, stagger sowing seeds a few weeks apart for continuous harvest.
11. Dill ~ Use fresh fronds, flowers, dried fronds, and seed heads. They make great pickling vinegar.
12. Basil ~ Use fresh because traditional freezing and drying turn the leaf black. Basil can easily be grown in pots. It makes excellent pesto and flavored oil. Basil’s multiple varieties have many uses in cooking and desserts.
13. Rosemary (Tender Perennial) ~ Use the flowers and leaves in any way, fresh, frozen, or dried. It could be brought indoors during the winter in cold climates and is widely known for seasoning mixes and skewer sticks for grilling.
14. *Lemon Verbena (Tender Perennial) ~ Use the flowers and leaves in any way, fresh, frozen, or dried. It could be brought indoors during the winter in cold climates and is widely known for lemon-flavored desserts and teas.
15. *Johnny Jump-ups ~ Use fresh edible blooms for sugared treats and floral ice cubes.
16. *Marjoram ~ Use the flowers and leaves in any way, fresh, frozen, or dried. It has a mild oregano flavor.
17. *Nasturtium ~ Use the flowers and leaves in any way, fresh, frozen, or dried. They make beautiful compound butter and seasoning mixes.
Bi-Annual Culinary Herbs
These plants’ growth cycle is two years long. The first year is spent growing roots and leaves, and the second is flowering and making seeds.
18. Parsley ~ Use the leaves in any way, fresh, frozen, or dried. Parsley is easily grown in pots and has a multitude of culinary uses.
NOTE: *These herbs are lovely to grow and have on hand but are not essential culinary herbs.
If you are looking for a cookbook, I often refer to this one. ‘The Herb Garden Cookbook” by Lucinda Hutson. In short, these two recipes, the Herb (Lemon Balm) Garden Punch on page 86 and Basil Cheese Torta on page 34, have made me famous. ~wink LOL. Here is her site to purchase (it is not an affiliate site). In addition, I had the opportunity to see her speak. She is wonderful. If you have a chance to catch her, please make the time ~ yes, I am a fan. Also, here are a few other cookbooks that I like. I wrote this blog about it here.
Growing culinary herbs is fun and easy. Start with one or two that you use often. Then, build your herb garden or windowsill herb pots from there. You can access a PDF Checklist Of these Culinary Herbs on our Facebook page, A Carefully Curated Life.
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