Culinary Herb Gardens

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Culinary Herb Gardens

“What are the best herbs for my herb garden?”

Imagine having fresh herbs for your kitchen anytime you need them!

Anyone can grow an herb garden
whether you have a large garden spot or just patio space for container herbs.
There are thousands of herbs to choose from, but we have assembled the most
popular culinary herbs as a guideline.
This list is a great starting point for building your culinary
repertoire and getting comfortable growing herbs for your kitchen. Bon Appétit!

To see our entire list of 2022 Herbs, check out our online catalog here.

Basil is fragrant with a slightly sweet taste. It’s green and leafy. The ultimate summer herb.

Preparation: Basil is delicate and easily bruised. We recommend tearing the leaves or using them whole.

Uses: Basil is the backbone to pesto. You can also try tossing fresh basil leaves into a salad of cucumbers, tomatoes, and goat cheese. Or stir basil leaves into fresh tomato sauce just before serving.

See all of our Basil Varieties here:

Chives have a mellow onion flavor. Their long leaves are round and hollow.

Preparation: Chives can be cut to desired length with a knife or scissors.

Uses: Try chives in scrambled eggs with brie cheese. Or mix them into your favorite cornbread or biscuit recipe for a savory twist.

See all of our Chives Varieties here:


Cilantro is distinctive and bright. It has smaller, rounder leaves with long stems. Pairs well with Asian or Latin American foods.

To use cilantro, coarsely chop the leaves and delicate stems or use the leaves whole.

Try stirring chopped cilantro into cooked long-grain brown rice, adding a squeeze of lime. Or mix it into a salsa of avocado, pineapple, and scallions.

See all of our Cilantro Varieties here:


Dill has a mild anise flavor that wakes up any dish. It’s long and wispy without well-defined leaves.

Preparation: Dill can be coarsely chopped.

Uses: Toss coarsely chopped dill with roasted carrots and parsnips. Or stir it into potato salad dressed with a whole-grain mustard vinaigrette.

See all of our Dill Varieties here:


Mint has a cool aftertaste. Its leaves are green and look a little waxy. It’s often used in desserts and drinks.

Preparation: Mint leaves can be used whole, torn or muddled.

Uses: Use whole or muddled peppermint leaves in iced tea, lemonade or mojitos. You can also add torn leaves to sliced strawberries tossed with sugar, or scatter them over sliced honeydew with a sprinkle of salt.

See all of our Mint Varieties here:


Oregano is pungent and slightly peppery. Its leaves are shorter and wider.

Preparation: Oregano leaves can be used whole or chopped.

Uses: Sauté oregano with eggplant, tomatoes and garlic, then toss with pasta. Or toss oregano with sliced roasted red peppers, olives and crumbled feta.

See all of our Oregano Varieties here:


Flat-leaf parsley (aka Italian parsley) is slightly peppery and very versatile. Its leaves are smaller and often in bunches.

Curly parsley tastes much milder than its flat-leaf cousin. Its leaves look just like you’d expect – curled at the edges.

Preparation: To use parsley, cut the leaves from the stems and chop them.

Uses: Toss flat-leaf parsley into a butter lettuce salad with sliced apples and toasted sliced almonds. Or try it combined with basil to add a twist and long-lasting green color to pesto. Use finely chopped curly parsley in tabbouleh – a bulgur wheat salad with cucumbers and lemon.

See all of our Parsley Varieties here:


Tarragon is aromatic with a distinctive licorice flavor. Its leaves are long and thin.

Preparation: Tarragon can be chopped or snipped with scissors.

Uses: Add chopped tarragon to chicken pot pie. Or stir it into a pasta with lemon zest and peas.

See all of our Tarragon Varieties here: