Spring Garden Market 2020 • Herbs

Herb Type Cultivar Description SMSF Zone
terracotta pot with long green chive leaves and flowers Garlic Chives Garlic Chives Chinese Chives

Vigorous plants grow in upright tufts. Produces abundant white blooms in late summer. A slightly flattened leaf gives the foliage a thick ribbony effect.  Also known as "Chinese chives".

Very easy to grow, this plant will self-sow if allowed to go to seed, so remove the flowerheads in… more

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Deep green, ferny leaves on a 20inch mounded plant Cilantro Cilantro

Cilantro is an invaluable herb for culinary use and an essential of Mexican, Indian, Asian, and many other cuisines. Leaves are best used fresh; their flavor disappears when dried. Leaves can be harvested when the plant is about 6" tall. Seeds (known as coriander) are also widely used.

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dill flowers and feathery leaves Dill Dill Bouquet

Edible leaves, flowers, and seeds are a popular addition to sauces, salads, and soups. Seeds are most often used for pickles. Flowers can enhance compound butters or omelets, or garnish salads and pickles, Leaves can be added to salads, soups, omelets, vegetables and fish. While seeds can be… more

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lemon-scented, aromatic, perennial with serrated heart-shaped leaves and whorls of small blue, yellow, or white flowers Lemon Balm Lemon Balm

Once established, lemon balm can produce large amounts of sweet, lemon-scented leaves. Used in teas, cold drinks, seafood dishes, salads, and potpourri.  Also used in production of essential oils and as an insect repellent. 

Growing lemon balm is very easy. The plants are not fussy… more

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small uniform plant with multiple stems the same height with long thread-like leaflets. Flowers are small white or pink and born in umbels. Cumin Cumin

Cumin seeds are an important seasoning in Mexican, Middle Eastern and Indian cooking. Easy-to-grow annual with umbrella-shaped seed-heads similar to fennel and dill.  Foliage is edible but far less commonly used; fresh leaves are added to some Thai soups and sauces towards the end of cooking.
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Sweet Basil has bright green, opposite, pointed leaves Basil sweet basil

Sweet basil is a slow-bolting variety that makes a wonderful pesto, with broad, uniform, vibrant green leaves.  Pinch back frequently to extend harvest.
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A shallow terracotta planter filled with a full healthy mini-basil plant. The plant has tiny 1/2 - 1" leaves. Basil sweet basil Windowbox Mini Basil

Miniature basil imported from Italy with deliciously scented little leaves on umbrella-shaped plants. Great for pots. Snip clusters of leaves to enjoy in cooking. These little plants hold longer than their bigger cousins. Keep flower buds pinched off to extend harvest.
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A group of young basil plants with shiny smooth leaves Basil genovese basil

This classic Italian basil is most often used for making pesto. It has a sweet fragrance and is slow to bolt. Regular harvesting will keep production high. Remove flower stalks to extend harvest. Flowers are also edible.
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Lemon basil has light-green non-glossy leaves Basil lemon basil Citriodorum

Citrusy fragrance makes this basil a great accompaniment for fish and excellent in teas, potpourris and dried arrangements. The plant bears light-green leaves and small, white, edible flowers on 24" stalks. Lemon basil should never reach flowering during the harvesting period; once left to… more

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Purple basil has very dark plum-colored leaves Basil purple basil Purpureum

Purple basil's striking red-purple leaves and stems add color to your dishes as either a garnish or a seasoning. An infusion of purple basil leaves tints vinegar red. The beautiful foliage and lavender flowers of this plant also make a striking addition to the ornamental garden.
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Large, crinkly, bright green basil leaf, shown with an adult's hand for size comparison Basil large leaf Heirloom Salad Leaf

This exclusive imported lettuce leaf basil produces huge crinkly 4-inch leaves. Uniquely well suited to add delicious flavor in any dish for a mild, buttery basil accent.
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German chamomile Chamomile German

Attractive with small white, daisy-like flowers with yellow centers that bloom from June to October. Both flowers and foliage, when dried, are used for tea. Flowers are fragrant with an apple-like scent and attract bees, butterflies and birds. Good for drying, ornamental use and in dye making.… more

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Clumping green plant with thin, round leaves and lavender flowers Chives common chives

Evergreen in most climates, but will die back in harsh winters. Vigorous plants grow in upright tufts, 11 inches tall, coiffed with explosions of white blooms in late summer. A slightly flattened profile gives the foliage a thick ribbony effect.  Remove flowers for best flavor; flowers can be… more

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Lavender plant with green leaves and purple flowers Lavender English lavender Munstead

Compact lavender plants, silvery-green mounds with plump flower spikes. Plant outside in well-drained sunny spot; plants flower lightly the first season and come into full bloom their second summer. Lovely as a border.
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small plant with small, smooth leaves with fine hairs Marjoram sweet marjoram

This versatile kitchen companion combines well with garlic, onions, thyme, basil and bay leaves. It is the herb of choice for flavoring cheese and egg dishes, herb breads and stuffings, mushrooms, poultry or beans, and adds bright flavor to a wide range of everyday cooking. Planting Time: Spring… more

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Green plant symmetrical, serrated leaves on opposite sides at the same height of the stem Mint peppermint

Peppermint is the original source of peppermint oil. Leaves are used in tea, but are also excellent in salads and desserts. Mint is fast-growing and aggressive - planted in the ground, it seems well-behaved the first year, abundant the second year, and by year three it's taken over the area.  … more

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Top-down view of lush green spearmint leaves Mint spearmint

Spearmint grows well in nearly all temperate climates. Gardeners often grow it in pots or planters due to its invasive, spreading rhizomes. Spearmint is best suited to loamy soils with abundant organic material.

Most mints grow rapidly and will quickly deplete available soil nutrients.  … more

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olive-green, spade-shaped leaves Oregano Greek

Spicier than the traditional Italian variety, the smaller leaves can be used fresh or dried. A favorite in Mediterranean cuisine. Oregano prefers light, well-drained, moderately fertile soil with a neutral pH. Water regularly, but moderately. Start seeds indoors 6-8 weeks before frost or sow… more

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Green plant with multiple glossy flat leaves on long stems Parsley flat-leaf parsley

Biennial Italian parsley is a glossy, flat-leaf type with a stronger flavor than many curly types. Leaves become bitter when the plant bolts, usually in the spring following planting. Parsley flavor improves with successive cuttings. You can also harvest the whole plant, cutting at soil level,… more

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A green woody plant with fragrant, evergreen, needle-like leaves and violet flowers Rosemary upright

Well-loved and widely-used to season meats, poultry, breads, winter vegetables, salads, compound butters, and even desserts.  Difficult to grow from seeds but cuttings root readily.  Produces small blue flowers Jan - March, providing an excellent nectar source for bees and other beneficial… more

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Evergreen plant with side branches of velvety-textured, wrinkled, gray-green leaves Sage common garden

Common sage is a perennial, evergreen subshrub, with woody stems, grayish leaves, and blue-to-purple flowers. It is a member of the mint family Lamiaceae. While a sage plant is in its prime, it makes an attractive addition to both herb gardens and ornamental borders. Pruning after flowering will… more

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closeup of an herb sprig with narrow dark green leaves and tiny lavender-white flowers Savory summer savory

More commonly used, and often less bitter than its perennial sibling winter savory, this herb is traditionally used in Bulgarian and Romanian cuisines, and is a characteristic ingredient of the French 'herbes de Provence'.  It is welcome in dishes where thyme, sage, and marjoram are generally… more

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plant forms dense mat of numerous herbaceous stems with linear dark green hairless leaves Tarragon French

French Tarragon loves a warm, sunny, sheltered location and light, dry, well-draining soil. It can, however, tolerate nutrient-poor soils. Will die back in our Bay Area winter but produce new growth in spring.  Should be divided every 2-3 years to renew vigor.  Leaves have a distinctive flavor… more

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rounded mound-shaped plant with tiny leaves and pinkish blooms Thyme common thyme

A widely used herb, thyme is a staple seasoning in many cuisines. It is an ingredient in za'atar, herbes de Provence, and bouquets garni.  Keep plants trimmed to prevent woodiness, and plan on dividing or replacing them every 3 years.
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