Herb List, Spring 2020
Quick Overview
Arugula/roquette (cool season)
Basil
Borage
Catnip
Chives
Cilantro
Culantro
Dill
Fennel, Bronze
Lavender
Lemon Balm
Lemon Grass
Lemon Verbena
Lovage
Marjoram, Sweet
Mexican Mint Marigold, aka Texas Tarragon
Mint
Oregano
Parsley
Patchouli
Rosemary
Rue
Sage
Salad Burnet
Savory, Winter
Stevia (sweet herb)
Thyme
Varieties
(Subject to Availability)
ARUGULA (Salad Rocket, Roquette)
A cool season annual in southwest Texas with mild peppery flavor that is excellent raw or cooked. Leaves are best cut at 2–3" long when eating fresh or adding to salads while larger leaves hold up well to cooking (remove tough stems first).
BASIL
Warm season annual that thrives in heat and humidity and grows well here from spring to frost. Pinch off flowers to extend the life of the plant. Use leaves fresh, dried, or frozen in oil.
Boxwood | Compact, small-leafed plants look like boxwoods and make a highly ornamental edging in the garden or a container. Great basil flavor too.
Cinnamon | Pretty plant with purple-red stems and dark green, cinnamon-scented leaves.
Genovese | Italian-variety with tender, fragrant, extra-large, dark green leaves that are great for pesto, seasonings, salads, and garnishes. Slow to bolt.
Holy (Tulsi) | A stimulating herb for our immune systems considered sacred in India where it is known as the "Queen of Herbs". Use the sweet anise-scented leaves and flowers in restorative teas, fresh, or dried. Also has culinary uses (has a more peppery taste than other basils).
Lemon | Citrus-flavored leaves and lemony-scented flowers. Delicious in salads, sauces, and with chicken.
Lime | Distinct zesty lime flavor and aroma, but still a discernible basil taste. Great with grilled fish, shrimp salad, pasta dishes, vegetables, and chicken.
Pesto Party | Aromatic and packed with sweet, Italian basil flavor. Very late to flower, so it produces leaves for a long time. A favorite for making pesto.
Pesto Perpetuo | A beautiful variegated, columnar basil. Its small leaves are packed with pure, sweet basil flavor. Great for pesto and other recipes.
Red Rubin | Slightly puckered, 3", copper-tinged, purple leaves produce fine traditional flavor and aroma as well as beautiful lavender flowers.
Siam Queen/Thai | Its licorice-basil flavor is more stable at high and extended cooking temperatures than other basils. Commonly used in Thai and Italian cooking.
Sweet Basil | Popular for its wonderful fragrance and flavor. The key ingredient in classic Italian pesto. Also use as a flavoring with pasta dishes and lots more.
Thai | Highly aromatic leaves with a licorice-basil flavor that is great in both Thai and Italian recipes.
Valentino (Italian) | Extra-large leaves are suitable for using fresh in sandwiches, as a wrap, for making fresh pesto, in salads, for drying, and for cooking.
BORAGE
Fall to late spring annual with vivid blue, star-shaped flowers and leaves with a mild cucumber-like flavor. Attracts pollinating bees and is considered a good companion plant for tomatoes, squash, and strawberries (some say it deters tomato hornworms and improves the flavor of tomatoes growing nearby). Use the small new leaves and flowers in hot and cold drinks or salads. Reseeds.
CATNIP
Has a stimulant effect on susceptible kitties. Plant outdoors or in pots to rotate inside for indoor cats. Air-dried leaves can be used in cat pillows, sachets, and herbal teas.
CHIVES
Evergreen perennials grown for their leaves and flowers. Grow well in containers, edging borders, or veggie gardens. Chop or snip leaves to add mild onion or garlic flavor to salads, cream cheese, or cooked dishes.
Garlic | Flat, not hollow, leaves with a mild garlic flavor. Shear occasionally to encourage the plant to produce tender, new shoots. Pretty white, violet-scented flowers in summer are excellent for fresh or dried arrangements.
Onion | Grassy-looking, hollow leaves with a mild onion flavor. Clover-like, rosy-purple flowers appear in spring. Shear any time to harvest the foliage and it will quickly put out tender new growth.
CILANTRO
A fast-growing annual that prefers our cooler months. Leaves and/or seeds (known as coriander) are widely used in Mexican, Caribbean, and Asian cooking. Cilantro flowers and sets seed as the temperatures rise in spring.
CULANTRO
A warm-season cilantro relative with a similar but unique, stronger flavor. Use in small amounts to season almost any dish. Flowers attract ladybugs, lacewings, and other beneficials. Plant around the garden for defense against aphids. Snip off forming flower buds to increase leaf production.
DILL
Cool season performer here. It will bloom and set seed in the first warm days of spring. Use leaves or seeds fresh or dried. A host plant for the Black Swallowtail butterfly, so please be patient with its snacking caterpillars.
Bouquet | Early to flower with large seed heads excellent for making pickles. Leaves can also be used to flavor many different foods.
FENNEL, BRONZE
A pretty foliage plant. Attracts butterflies (this is a host plant for the Black Swallowtail) and beneficial insects. The licorice-flavored leaves and seeds are used in cooking.
LAVENDER
Evergreen perennial with grey-green to silver foliage and lavender (usually) flower spikes in summer. Plant in full sun in well-drained soil. A raised bed is best. Will tolerate dry soil conditions. Attracts butterflies, birds, and bees. Great in containers. Good cut flowers.
Bandera Purple | A compact Spanish lavender (L. stoechas) with scented silver-green foliage and showy flowers that start in late spring and continue into the summer. Spanish lavenders can tolerate heat and humidity better than some other types.
Ellagance Purple | An improved English lavender (L. angustifolia) with rich purple-blue blooms from mid-summer to early fall. Tolerates heat and humidity. A compact, dense variety that is ideal for containers, borders, or as a short hedge.
Fernleaf | (L. multifida) Deeply lobed, silver-coated, lacy, green foliage with a more oregano-like fragrance. Pretty blue flowers appear atop upright spikes over a long season. Does better in our heat and humidity than typical lavenders.
French | (L. dentata) Fast-growing shrub that is sometimes referred to as ever-blooming lavender. The fragrant flowers are long-lasting and it is almost constantly in bloom. Tolerant of humidity.
Goodwin Creek | A compact, French lavender hybrid (L. dentata) with soft, white-gray, toothed-edged foliage and a long blooming season. Heat and humidity tolerant.
Hidcote | (L. angustifolia) The long-lasting, sweet perfume is strong in both the silvery foliage and the gorgeous deep blue flowers of this compact plant.
Lady | (L. angustifolia) A compact variety maturing at 12–18" tall with outstanding flowers and fragrance. Use in flower beds, borders, containers, or rock gardens.
Silver Anouk | (L. stoechas) Fragrant silvery (almost white) foliage. Deep purple flower spikes with violet petals on top appear in summer. Dallas Arboretum named this one of the best lavenders for hot, humid areas of Texas.
Spanish/French | (L. stoechas) Intense fragrance and short, dense flower spikes topped with tufts of rich violet bracts. Tolerant of high humidity in summer.
Super Blue | (L. angustifolia) Intensely fragrant blooms are some of the largest in the lavender family. Tough, heat and humidity tolerant plant.
LEMON BALM
Hardy perennial in the South that grows to about 18" tall and is happier and prettier grown in high shade. Lemony-scented leaves are good in tea or as a garnish for summer drinks and salads. Cut back after any stressful conditions and it will quickly recover. One of the easiest herbs to grow.
LEMON GRASS
Common ingredient of Southeast Asian soups and other recipes. Also used in teas and beverages. Grows to 3–4' tall x 3' wide. Evergreen in light frosts but will return from the roots to at least 20°F. Harvest by cutting out entire stems at any time of year, cut off the roots and tips keeping about 6" of the bulbous base. Bend or nick 2–3" lengths, add to recipe, then remove before eating.
LEMON VERBENA
Hardy to approx 25°F. Strong, sweet, lemony fragrance of the leaves lasts long after being dried for adding to potpourris and herb pillows, and can be used in closets and drawers to freshen laundry. Also great in hot tea, salad dressings, desserts, or as a garnish.
LOVAGE
The stems, seeds, and large, parsley-like leaves have a pungent, celery-like taste. Add tender young leaves or whole or crushed seeds to soups, stews, or salads. Grow in bright shade. Winter hardy.
MARJORAM, SWEET
Delicate oregano-like flavor can be used to season almost any food. Color and flavor are best right before it flowers.
MEXICAN MINT MARIGOLD ("TEXAS TARRAGON")
Licorice-anise scented foliage that can be used in place of French Tarragon (which doesn't grow well in our hot, humid climate). Use fresh in green salads or add to poultry or fish dishes (add it late to the cooking process). Also makes a good tea.
MINT
All mints are aggressive spreaders. Grow in pots to keep under control (better in wide pots rather than deep). All are winter hardy in the greater Houston area. Use young leaves fresh, dried, or frozen in water. Summer blooms attract bees and butterflies. Mint is said to repel mosquitos.
Chocolate | Bronze leaves with a surprising chocolate peppermint flavor. Add a few leaves to your coffee grounds before brewing, use crushed in water or tea for a refreshing summer beverage, or add to dessert recipes.
Corsican | Crème de menthe-scented foliage. Use to flavor salads, cooked foods or herbal tea. Tolerates light foot traffic. Use along walkways or between paving stones. Spills over the edge of pots. Likes dappled shade.
Ginger | Leaves have a fruity aroma with a hint of ginger that is delightful with melon and other fruits. Also good in warm or cool teas and lemonade, added to softened butter, or in meat marinades.
Orange | Leaves have a citrus-y flavor delicious in herbal teas, salads, desserts, mint sauces, jellies, or vinegar. Freeze leaves in ice cubes for drinks.
Mojito | The official mint used in Mojitos, a refreshing and popular Cuban cocktail. Also tasty in lamb and other meat dishes as well as desserts.
Peppermint | Leaves have the flavor of candy canes and chewing gum. Add to hot cocoa, jelly, desserts, fruits, salads, butter, oils, or make a refreshing tea.
Red Stem Apple (Doublemint) | The only mint with the aroma and taste of both peppermint and spearmint. Great in fruit salads, teas, and fruit desserts.
Spearmint | Delicious spearmint aroma and flavor is great with chocolate, fruit, teas, and mint jelly. A good alternative to Mojito mint in a Mojito cocktail.
Thai | Attractive perennial herb used in many Oriental dishes for its soft, spearmint-like aroma.
Variegated Pineapple | A variegated apple mint with pineapple scent and flavor. Makes a pretty garnish and can be used in fruit desserts, teas, pineapple glaze, etc.
Wintergreen | Strong wintergreen flavor (true wintergreen won't grow in the hot Texas climate).
OREGANO
Used in Mexican, Italian, French, Greek, and Middle Eastern cooking. Pretty flowers attract bees, butterflies and other pollinators.
Chef's Choice | High oil content and spicy flavor. Excellent for culinary uses. Violet-blue flowers in spring. 12–18" tall x 12" wide. Great in containers.
Cuban Variegated | Thick leaves are used as a seasoning in Latin America and the Caribbean for their spicy, oregano-like flavor . Use in stuffing as a sage substitute or to season meat, eggs, beans, and more.
Golden | Beautiful bright golden leaves with mild flavor can be used to season tomato dishes, rice, pasta, sauces, dressings, vinegar, etc.
Greek | Spicy and pungent, true oregano flavor.
Hilltop | A Madeleine Hill introduction with strong oregano flavor that is especially vigorous in our climate.
Hot & Spicy | Especially pungent oregano flavor with the heat of a mild chile pepper. A good choice for Mexican, Italian, or Greek recipes.
Italian | A cross between Sweet Marjoram and Wild Marjoram. Use with savory meats and vegetables, cheese spreads, pasta, stuffing, and pizza sauce. Can be used as a marjoram substitute.
Kirigami (ornamental) | Features large purple-green bracts, rose flowers, and deliciously fragrant foliage; attracts pollinators; heat and drought tolerant; cold hardy to zone 5b (below 0°F); 8–10"t x 12–14"w; mounded and slightly trailing
Mexican | Not a true oregano but commonly used in Mexican and Tex-Mex cooking. It’s stronger and hotter flavor is wonderful for seasoning fish, meatballs, sausage, tomato sauces, salsas, soups, and more.
PARSLEY
Use in salads, meats, soups, stews, and more. Once this biennial blooms, it sets seed and dies (watch for seedlings).This is a host plant for the beautiful black swallowtail butterfly.
Curly Leaf | Pretty border around an herb garden, garden beds, or in containers. Crisp, curly leaves with a milder flavor than flat-leaf types. Use as a garnish or in cooking.
Italian Flat Leaf | Flat-leaf variety with intense parsley flavor. Many prefer this type over Curly Parsley for culinary use.
PATCHOULI
Warm season annual for the fragrance garden. Patchouli's intoxicatingly fragrant leaves yield the essential oil so widely used in perfumes and soaps and can be dried for use in sachets or potpourris. Grows well in pots.
ROSEMARY
An evergreen shrub commonly grown for the scent of its needle-like foliage. The leaves can be used fresh, dried, or frozen with meats, stews, sauces, and soups. Blue flowers appear in spring to early summer.
Barbeque | Grows sturdy, straight stems, ideal for shish kabobs. Excellent flavor and aroma. Approx 4–6' tall x 2–3' wide.
Foxtail | A semi-prostrate grower that can reach 3' tall. It has very dense foliage and the stems look like little foxtails.
Huntington Carpet | Prostrate type that is less woody and more dense (due to leaf nodes that are closer together) than some other varieties. Deep blue flowers from winter to spring. Hardy to 0°F. 12–16" tall x 4–6' wide.
Prostrate | Grows 10–12" tall with long, thin stems that spread several feet for cascading over walls or garden edging. Great for hanging baskets.
Tuscan Blue/Upright | A fast growing rosemary with a tall upright habit. One of the best for topiaries as its dense foliage is easily sheared to any shape. Avg. 3–6' tall.
RUE
Not recommended as a cooking herb. Evergreen perennial to approx 2–3' tall with lacy, blue-green foliage. Grows in well-drained poor soil in full sun. Some gardeners use it to repel cats. Host plant for the Black Swallowtail butterfly caterpillars. Leaves can cause dermatitis in sensitive individuals, so wear gloves when handling if necessary.
SAGE
Store dried leaves in the refrigerator or freezer to preserve the flavor as sage's essential oils can become rancid with improper storage.
Gray Culinary | Dried leaves are a common ingredient in sausages, stews, soups, stuffings, and more. Blue flower spikes in summer. Not long-lived here due to our combination of high heat and humidity in summer. Evergreen.
Pineapple (Regular and Golden) | Pineapple-scented foliage can be used in teas, punches, jellies, fruit salads, desserts, and chicken and fish dishes. Tubular bright red flowers appear in summer and attract hummingbirds.
Tricolor | Strongly aromatic leaves may be used fresh or dried in cooking as a substitute for regular gray culinary sage. Lavender-blue flower spikes in spring. Grown for its ornamental properties as well. Evergreen.
SALAD BURNET
Pretty, fern-like leaves taste like cucumber without the crunch. Delicious in winter salads. Full sun.
SAVORY, WINTER
Attractive evergreen shrubby herb used with beans, peas, and lentils.
STEVIA (SWEET HERB)
Healthy alternative to processed sugar and chemically-derived, metallic-tasting artificial sweeteners. One-to-three-hundred times sweeter than sugar, it is non-caloric, does not promote tooth decay, and is heat stable. Sprinkle crushed, dried leaves into cereals and other cold dishes. Cool temperatures and short days intensify the sweetness of the leaves, so the best time to harvest is late fall. Protect from frost and freezing temperatures.
THYME
Tiny evergreen leaves. Masses of little flowers in summer. Shear to 1/2" in early spring then lightly again after flowering. Attracts honeybees.
Doone Valley | A named variety of lemon thyme with intensely lemon-scented, pretty, variegated yellow and green foliage.
Elfin | A miniature thyme that forms a tight, solid mat of evergreen foliage perfect for pots, fairy gardens, groundcover, etc. Great between stepping stones. Needs good drainage to succeed. Very drought-tolerant.
English | Also called garden thyme and common thyme. Can be used fresh or dried. Use with a wide variety of foods.
French | A close cousin to English thyme, but has grayer, slightly more pungent foliage. An excellent culinary thyme.
Green Lime | Ornamental, low-growing perennial with tiny, bright lime-green, fragrant leaves with slight citrus overtones.
Hi Ho Silver | Very pretty foliage with strong white variegation can be used in any recipe calling for thyme. Attractive addition to the herb garden or pots.
Lemon (Regular, Variegated and Golden) | Tiny leaves have a strong lemon flavor that goes well in any recipe calling for lemon (e.g., salads, poultry dishes, herb butters, breads, or marinades). Green, variegated, or golden leaves. Low and mounding habit.
Mother of Thyme | Plant between paving stones (tolerates light foot traffic) or use as a groundcover or edging. Perfect for miniature/fairy gardening. Has a great flavor for use in sauces, soups, and sauteed vegetables.
Orange Balsam | Leaves have an orange scent and flavor. Use in teas, cooking, and as a garnish.
Silver Edge | Tiny silver-gray leaves with a clean white edge add a bright lemon flavor with a hint of thyme to savory dishes or salads.