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Plants Matching herb

Returned 187 results. Page 2 of 19.

Image of Artemisia dracunculus photo by: JC Raulston Arboretum at NC State University

JC Raulston Arboretum at NC State University

(French Tarragon)

The fragrant leaves of tarragon lend herbal sweetness to vegetables, salads and meats. Native from Europe to western North America, it is a clump-forming, shrubby perennial herb that's sun-loving and quite easy to grow. It is related to wormwood and absinthe and a member of the sunflower family, Asteraceae.

The aromatic, green, strap-like leaves of tarragon appear in spring, when they are at their sweetest. In summer insignificant clusters of yellowish white flowers may be produced. Stems of...

Image of Borago officinalis photo by: Jessie Keith

Jessie Keith


Old fashioned and pretty, borage is an easy-to-grow herb grown for its edible and attractive starry blue flowers that taste like cucumber. The European native germinates in spring and develops into a moderate sized bushy plant with large, distinctly prickly, hairy leaves. Only six weeks after germination, borage bears loose clusters of five-petaled, star-shaped blue flowers with white centers and black stamens. These are a delight to bees.

Sun and fertile garden soil will make this old-fashioned...

Image of Carum carvi photo by: TL



The aromatic, strong-tasting seeds of caraway are best known as a flavor in rye bread. This Eurasian herb is a hardy biennial. The aromatic oils in its seeds have a warm, earthy, almost anise-like flavor. If not harvested, the abundant seeds fall to the ground causing new plants to spring forth the following season. Caraway seeds are most popular in northern and eastern European and Russian cooking.

Clumps of feathery foliage are produced by caraway plants in the spring and summer of the first...

Image of Chenopodium ambrosioides photo by: James H. Schutte

James H. Schutte

(Mexican Tea)

Long prized in Mexico as an herb and medicinal plant, this weedy annual or short-lived perennial from tropical America is naturalized worldwide from the tropics to the temperate zones. Plants form clumps of erect, waist-high stems with alternate, oval, toothed leaves. Bruised leaves emit a pungent, disagreeable odor. In summer, long spikes of small greenish flowers appear at the stem tips and leaf axils. Tiny greenish single-seeded fruits follow the flowers. Plants readily self-sow.


Image of Coriandrum sativum photo by: Jessie Keith

Jessie Keith

(Cilantro, Coriander)

A fast-growing annual from the eastern Mediterranean, cilantro (or coriander) is used as both an herb and spice. It has long been favored as a culinary plant throughout Eurasia and is now a vital flavor in Latin American cuisines. Its leaves have a strong taste that people either love or hate. Some believe this is attributable to the sensitivity of a person’s taste buds. “Supertasters” tend to dislike cilantro while coriander is generally liked by most.

Typically sown in spring, this herb forms...

Image of Coriandrum sativum

Carol Cloud Bailey

(Cilantro, Coriander)

This annual from the eastern Mediterranean is used as an herb, spice, and medicinal plant. Growing rapidly from a spring sowing, 'Delfino' forms a clump of pungent lobed dill-like leaves (cilantro) that add zest to soups, salads, beans, and other foods. Leaves are ready for harvest seven to eight weeks after sowing. Flat clusters of pinkish-white flowers appear on branching ferny-leaved stems in summer, followed by spherical ribbed fruits. The fragrant fruits (known as coriander seeds) are used ground...

Image of Coriandrum sativum

James H. Schutte

(Cilantro, Coriander, Slow Bolt Cilantro)

Cilantro / coriander is an annual or biennial herb native to Eastern Europe and the Mediterranean. It is related to and resembles parsley but is often grown for its aromatic seeds which are used as culinary spice in Eastern World cuisine. Interestingly enough, the leaves are used in Latin American cuisine and called cilantro.

Slow-bolt cilantro, is just as its name suggests: that it goes to seed more slowly, allowing more time to harvest an enjoy the leaves.

Cilantro prefers a fertile well...


Mexican and Indian foods are renowned for their flavors of cumin, but surprisingly this annual herb originates from North Africa along the Mediterranean, most specifically Egypt. It is a fast-growing but short-lived plant that completes its life cycle in only three or four months. Cumin may be grown during the frost-free times of year when temperatures are comfortably cool, such as spring or fall. The cumin spice is the dried fruit and the seeds, which are typically ground.

An upright plant...

Image of Cymbopogon citratus photo by: James H. Schutte

James H. Schutte

(Lemon Grass, Lemongrass)

Fast-growing and clump-forming, lemongrass has leaf blades rich in fragrant oils that smell lemony when crushed. The bases are used to flavor any number of dishes in Indian and Southeast Asian Cuisine. A Southeast Asian native, this tender perennial grass is evergreen where hardy and fast-growing.

The wide, blue-green blades of lemongrass may be coarse or sharp to the touch, so handle with gloves when harvesting the tender, fragrant bases. The blades rise from bulbous rhizomes that spread...

Image of Foeniculum vulgare photo by: Felder Rushing

Felder Rushing

(Common Fennel, Fennel)

Fennel is a versatile, large, clump-forming perennial herb from the Mediterranean that has been valued for cooking since Ancient Roman times and earlier. Its seeds have a pungent anise flavor and are used as a common spice in vegetable and meat dishes. In fact, they are the predominant flavor in Italian sausage. Vegetable fennel cultivars develop large, bulbous bases that have the crisp texture of celery and a mild anise flavor. Bulb fennel is a traditional ingredient in Mediterranean cooking and...