Planting Herbs for Cooking 

 Whether you plant your herbs in the ground or in pots, they are amazingly simple to grow. With just a little bit of attention, you'll

have plenty of herbs until well after the first frost next fall. Look

at the list below so you'll know what to plant: Make sure to have

plenty for what you make most.

Salads: arugula, chervil, chives, dill, dwarf basil, red basil, flat-

leaf parsley, mustard, nasturtiums, sorrel, summer savory, and

tarragon.

Italian: arugula, basil, bay, dill, fennel, garlic chives, marjoram,

flat-leaf parsley, rosemary, sage, and thyme.

French: basil, fennel, lavender, marjoram, rosemary, sage, summer

savory, and thyme.

Mexican: annatto, bay, chili peppers, cilantro, garlic, Mexican

oregano, and thyme.

Thai: basil, cilantro, chili peppers, garlic, lemon grass, ginger,

mint, and tamarind.

Moroccan: cardamon, cassia, cumin, nutmeg, paprika, and saffron.

Fish: bay, dill, fennel, lemon basil, lemon grass, lemon thyme,

parsley, rosemary, sage, savory, and tarragon.

Salt Substitute: basil, bay, dill, lovage, parsley, rosemary, sage,

savory, thyme, and tarragon.

Herb Tea: angelica, bergamot, borage, caraway, chamomile, hyssop,

lemon balm, lemon geranium, lemongrass, lemon verbena, lovage,

marigold petals, marjoram, mint, pineapple sage, rosemary, sage,

thyme, and sweet woodruff.

 
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