If you’ve developed herb fever, don’t worry. It’s not fatal and the cures are many, varied and tasty.
Here are some herb suggestions — for herb newbies, herb mavens and everyone in between — from Rose Loveall, co-founder of Vacaville’s Morningsun Herb Farm and Florence Nishida, founder of LA Green Grounds. Whether you’re planting now or next spring, you’ll find plenty of inspiration here, including some herbs you may have never heard of before.
Most popular herb of 2020
If you want your garden to be on trend, you’ll need to grow some Perilla frutescens, also known as perilla, Korean perilla, Japanese shiso or oubais. It’s a member of the mint family (Lamiaceae) and is very aromatic. It has become something of an herb darling. Loveall says it’s a huge favorite with her customers.
The Korean perilla variety has larger leaves and is bicolored, Nishida says, while the Japanese shiso has dark red wine or green colored leaves. Perilla is one of the most popular garnishes in Japan, where the leaves are often used on sushi platters. The leaves make a fine ingredient, too. And the seeds are delicious sprinkled over any mild food, such as tofu or roasted chicken breast.
Perilla germinates in early spring, grows through the summer months and is slow to bolt (or go to seed). It self-seeds well, especially in slightly shady locations of the garden.
The basil family
Every herb gardener wants basil in their garden. The herb comes in a wide selection of types and flavors. Genovese is probably the most popular culinary variety, but there are other options out there for pesto fans, including Ocimum ‘Pesto Perpetuo,’ a new, non-blooming annual basil. You’ll want to plant it in early spring.
“The goal of most basils is to grow, have babies and die,” Loveall says. “Our goal is to grow basil, make pesto, grow more basil, make more pesto. ‘Pesto Perpetuo’ will provide you with pesto through November.”
Ocimum citriodorum, popularly known as lemon basil, has a wonderful citrusy flavor that will give your pesto a twist. The fabulous flavor of Ocimum ‘Cardinal’ is matched only by its flowers.
African Blue basil tastes terrible, but it’s great for attracting pollinators. Ocimum ‘Wild Magic’ basil grows to about 16 inches tall and produces beautiful violet flowers that will attract a lot of honeybees and other pollinators.
Asian herbs
Mitsuba (Cryptotaenia japonica) resembles a young Italian flat-leaf parsley or cilantro, but it tastes sweeter. It’s similar to chervil and very tasty in clear broth soups or sprinkled on tofu with soy sauce. Both the leaves and tiny seeds are edible. The plant tolerates cool, fall weather and some shade. Plant it in the spring.
Japanese purple mustard (Brassica juncea) is a mustard green, but it can be used as an herb because of its striking peppery flavor, which resembles wasabi. It can be used raw in salads or shredded over tofu or noodles. When cooked, say in a stiry-fry, the flavor becomes very mild. It’s a striking plant, deep burgundy with lime green ribs, in a vegetable garden or used as a border. Sow seeds early spring to late summer.
Thai basil ‘Siam Queen’ (Ocimum basilicum var. thyrsiflora) is a popular variety. It grows into a perennial shrub with attractive white flowers that have a slight licorice flavor and a strong basil aroma. It’s very attractive to bees and takes pruning well two to three times a year. Plant in the spring.
Cilantro (Coriandrum sativum), also known as Chinese parsley, has a distinctive flavor people either love or think tastes soapy. There’s a genetic reason for that — your genes, not the herbs’. Cilantro grows well from late summer and fall into late spring. In other words, it grows wonderfully right now. Seed heavily, plant less than 3/4-inch deep and keep the soil moist. The flowers are very attractive to bees, and the plant self-seeds to grow again once summer’s heat is over. Plant in very early spring or fall.
Shungiku or edible chrysanthemum (Chrysanthemum coronarium) grows as an herb, or soft shrub. It tastes best when leaves are tender. After flowers form, the leaves become more bitter. It’s good quickly steamed or braised with soy sauce, fresh lemon or ponzu sauce drizzled over it — or fried for tempura. Plant in the spring.
Lemon grass (Cymbopogo citratus), is a sturdy grass with stiff stems. It has a distinct and pleasant lemon flavor, suited for Thai and Vietnamese stir fry dishes. Crush the white, fibrous stem end to release the aroma and flavor, and remove it before serving your dish. You can start your own plants from roots of lemon grass you buy at the grocery. Just snip a stalk and put the base in water; plant when roots appear. Can be planted in the fall or spring.
Japanese bunching onions, also known as Welsh onions (Allium fistulosum), are excellent permanent members of your vegetable garden. The large green leaves can be steamed or used in stir-fry dishes. These onions do not produce bulbs, but their tasty green leaves grow nearly year round. Sow from early spring to mid summer.
The thyme family
This Mediterranean perennial has so many delicious varieties, you’ll probably want to plant more than just one. French thyme is one of the great culinary herbs, adding flavor to many different types of dishes, from tomato tarts to ratatouille. It makes a good substitute for salt, too.
Lemon thyme is great for summer dishes. Its cousin, spicy orange thyme, adds citrusy appeal to your cooking. And Thymus vulgaris ‘English Wedgewood’ is delicious, with wide greenish yellow leaves and pink flowers. Plant in the spring.
If you can’t decide between thyme and oregano, go for Thymus ‘Oregano,’ a semi-trailing plant that combines the best of both.
And Thymus longicaulis, also known as turbo thyme and creeping thyme, grows rapidly, has large fresh scented leaves and big lavender colored flowers. Plant in the spring.
The oregano lowdown
Fun fact: Oregano is not a plant, it’s a flavor. There are several herbs with that signature oregano flavor.
Origanum vulgare, or Italian oregano, is a classic. Just be aware, Loveall says, that it can be a garden thug — or put more nicely, a joyous spreader. If you plant it in a bed, it will take over the entire bed. It’s best grown in a pot, or in an area where you have trouble getting anything else to grow. You can harvest it year round, and the flowers are edible or can be dried and used for crafts. Can be planted in the fall or spring.
Origanum vulgare ‘Dwarf Greek’ has round, fuzzy leaves and a sweet flavor. It is an evergreen and often grown as a ground cover. Can be planted in the fall or spring.
‘Kent Beauty’ oregano doesn’t have much in the flavor department, but it’s grown for its large, showy, violet and chartreuse flowers. Can be planted in the fall or spring.
Lippia graveolens and Poliomintha longiflora are both commonly known as Mexican oregano. The herbs are spicy, and you can harvest them all year. Can be planted in the fall or spring.
Origanum ‘Bristol Cross’ grows upright — about a foot tall — and produces beautiful soft pink flowers that are perfect for drying. Can be planted in the fall or spring.
And Dittany of Crete (Origanum dictamnus) is great in drought-tolerant gardens. It’s a good general culinary herb. It also is low-growing and its furry leaves don’t have a lot of fragrance. Can be planted in the fall or spring.
Rosemary for remembrance — and cooking
Golden Rain rosemary has green and yellow foliage, and grows to about 2 feet tall. It is also a good plant for attracting pollinators in your yard.
Rosmarinus officinalis ‘Spice Island’ will surprise you. Its broader leaves contain so much oil that the leaves are sticky. Fresh or dried, it’s sensational in food. Plant any time.
Chives, the zippy herb
Chives is one of the easiest herbs to grow. It can be grown both indoors and out, and can tolerate wet or dry conditions. Snip it and sprinkle it over your mashed potatoes, egg salad, smoked salmon or pretty much anything that needs a little zip. Plant in early spring.
Trans-Atlantic tarragon
French tarragon is the perfect herb for chicken, fish and summer vegetables. It needs excellent drainage, even when it is dormant. It dies back in the winter, but returns in the spring. It’s best grown in a raised bed or container, instead of native clay soil. French tarragon never blooms, so if yours is, you’re growing an imposter, Russian tarragon (Artemisia dracunculoides), which has no flavor. Plant in the spring.
Mexican tarragon has a bit more zing. Plant in the spring.
Lovely lavender
Lavenders often are paired with roses in the garden, but they take less water than roses, so grow them in mounds to help keep their “feet” dry. Lavenders can get leggy if not pruned. Cut them back up to 50 percent after you’ve harvested the flowers. Here’s just a sampling of varieties, some for culinary use, some for decor and others better suited to craft projects and bouquets.
Lavender blooms in aromatic splendor. (Courtesy George Kiernan)English lavender ‘Hidcote Blue’ is a great culinary herb and a good one for your herb garden. But if you’re looking for a lavender for craft projects, bouquets and potpourris, Lavandin ‘Grosso’ is the one to grow. Plant in the fall.
‘Violet Intrigue’ English lavender is one of the most beautiful lavenders, producing dark purple blooms. Lavandula ‘Silver Frost’ has silvery white foliage and incredibly deep violet blue blooms. And Lavandula x intermedia ‘Phenomenal’ is a very sturdy lavender that tolerates fluctuating weather. Plant in the fall.
Mighty mint, the super spreader
Mint straddles the line between delicious herb and garden dominator. This much-loved herb can quickly get away from you, if you grow it in the ground. Most mints should be grown in pots on decks, patios or concrete, where there is no chance it will come in contact with the soil and go on to conquer the rest of your yard.
Mentha spicata ‘Mojito’ is a spearmint often used to make teas, as well as classic mojitos. ‘Kentucky Colonel’ spearmint has big leaves and flowers that can be used in tea and cooking. It’s popular in everything from tabbouleh to juleps. And the clean flavor of Mentha ‘Thai’ is perfect in Asian dishes. Plant in the spring.
Aromatic verbena
Aloysia triphylla, commonly known as lemon verbena, is a native of Peru and can tolerate temperature fluctuation from the 100s down to freezing. It adds a fresh lemony taste to sweet and savory dishes and makes a wonderful lemon tea when the leaves are steeped. Plant in the spring.
The amazing aroma from sweet almond verbena (Aloysia virgata), comes not from the leaves, but the flowers. The plant can grow up to 10 feet tall, but keep it at a more reasonable height to better enjoy the flowers’ scent. It is drought-tolerant and because the leaves are exceptionally rough, deer-resistant. Prune back in early June. Plant in the spring.
Classic sage
Salvia officinalis ‘Variegated Berggarten’ is a classic culinary sage with large gray leaves — and it’s a lovely plant, even if you don’t cook with it. Can be planted in the fall.
For landscape salvias try these: Salvia elegans ‘Golden Delicious’ has bright yellow leaves. Salvia melissodora is grape scented. Salvia microphyla ‘La Trinidad Pink’ blooms year round. Salvia leucantha ‘Danielle’s Dream’ has pink and white blooms and is especially drought tolerant. Salvia chamedryoides ‘Electric Blue’ is a unique and popular sage. Can be planted in the fall.
And ‘Ember Wishes’ is a new sage that blooms through the fall and into early December. Can be planted in the fall.
The spires of Agastache
Agastache, a member of the Hyssop family of perennial herbs, is good for making flavorful teas. It is prized for its beautiful flower spires that bloom all season long, usually in purple and lavender hues.
‘Blue Fortune’ agastache is great for making teas and attracting bees. ‘Red Fortune’ produces dark pink edible flowers that are extremely fragrant. And ‘Painted Lady’ has coral orange and shocking pink flowers that are edible; also wonderful for tea. Plant agastache in the spring.
Savory — and za’atar
Satureja repens makes a great, fast-growing ground cover, as well as an herb for savory foods. This California native can be planted in the fall.
Thymbra spicata, also called za’atar, is a spicy herb used in Middle Eastern dishes, along with Satureja thymbra, a pink, spicy evergreen. Both varieties require excellent drainage; they’ll grow best not in your herb garden, but in your succulent bed. Best planted in early spring.
Pelargonium (geranium)
If you like the benefits of citronella but not the strong smell, try Pelargonium ‘Skeleton Rose.’ It smells more like soft rose, but it contains high amounts of citronella and can be used as an insect repellent. Plant all pelargoniums in the spring.
Pelargonium ‘Variegated Nutmeg’ is easy to grow and does well in containers. It also is one of the few herbs that do well in shade. It can even be grown indoors as a house plant. It has sweet little white flowers and can be reproduced through cuttings.
Prince Rupert scented geranium is another favorite.
Other popular herbs
Pink Double Delight echinacea can be used in teas and as a medicinal herb to fight colds. Plant in spring or early summer. Plant by seeds in late fall through early spring.
Nettles are an unusual addition to the herb garden. This is not the plant to grow if you have young children, as the leaves sting and cause rashes when they come in contact with skin. But Loveall says they are rich in calcium, magnesium, selenium and chlorophyll. Wilted and eaten like spinach, made into teas or dried for use later, they are delicious.
Capers are the immature, unripened, green flower buds of the caper bush (Capparis spinosa or Capparis inermis). Capers prefer rocky areas with hardly any soil. Plant them where nothing else will grow, then pickle your harvest. Plant in the spring.
Ornamental herbs
Not all herbs are grown for culinary purposes. Many just look beautiful in your garden, add fragrance and attract important pollinators.
Nepeta ‘Blue Dragon’ is related to catnip but doesn’t appear to have the same appeal for cats. It grows about 2 feet tall and produces vibrant spirals and whorls, making it a definite standout in your garden. Plant in the spring through fall.
Asclepias fascicularis is not technically considered an herb, but Loveall classifies it as one. This important plant serves as a food source for Monarch caterpillars. Plant early spring.
Phlomis lanata is an evergreen herb that has small leaves and is drought tolerant. Plant in the spring.
Teucrium ackermannii is a low growing ground cover that can stand a lot of wear and tear. Plant in the spring.
Achillea ‘Pomegranate’ is a tough, evergreen ground cover with gray foliage and bright violet blooms. Grow it for its look, aroma and craft use. Plant in the spring.
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