herb

Dill, an annual plant originally from southwest Asia, has naturalized throughout Europe and the United States. A versatile culinary herb, its seeds are used in pickling or to add zest to soups and stews. Its lacy leaves can be chopped and used in salads or with meats and fish dishes.

Dill is grown easily from seed quickly producing flat-topped yellow flower clusters in summer which can be used in dried arrangements. A soft, ferny addition to the flower garden as well, dill prefers full sun and...

Dill, an annual plant originally from southwest Asia, has naturalized throughout Europe and the United States. 'Fernleaf' is a dwarf cultivar with bright green airy fine foliage. Its aromatic lacy leaves can be chopped and used in salads or with meats and fish dishes.

Dill is grown easily from seed quickly producing flat-topped yellow flower clusters in summer which can be used in dried arrangements. A soft, ferny addition to the flower garden as well, dill prefers full sun and frequent waterings...

Dill, an annual plant originally from southwest Asia, has naturalized throughout Europe and the United States. Mammoth dill is large aromatic cultivar with finely divided bluish-green leaves and a stately form. A versatile culinary herb, its seeds are used in pickling or to add zest to soups and stews. Its lacy leaves can be chopped and used in salads or with meats and fish dishes.

Dill is grown easily from seed quickly producing flat-topped yellow flower clusters in summer which can be used...

Dill, an annual plant originally from southwest Asia, has naturalized throughout Europe and the United States. The strong-stemmed cultivar 'Vierling' has blue-green airy fine foliage. Its aromatic lacy leaves can be chopped and used in salads or with meats and fish dishes.

Vierling dill is grown easily from seed quickly producing highly scented, flat-topped yellow flower clusters in summer which can be used in dried arrangements. A soft, ferny addition to the flower garden as well, dill prefers...

The lush, green, fernlike foliage of chervil has the flavor of anise and makes a lovely background to the airy, rounded clusters of white flowers that bloom in summer. An annual, it quickly grows into a mounded mass of upright, leafy stems. It is native to Europe and western Asia where its usefulness to flavor culinary dishes was accepted by many cultures and it is regarded as one of the best herbs for kitchen gardens.

The leaves are compound - being made up of many lobed leaflets with teeth,...

The true French tarragon is a clump-forming, subshrubby perennial herb that is native to central/eastern Europe and southern Russia. The aromatic, dark green foliage bears insignificant panicles of yellowish white flowers. The leaves of this plant are very popular for use in seasonings. French tarragon is much more flavorful than its more hardy relative Russian tarragon.

This tarragon is never propagated by seed, rather by cuttings. The plant clump itself may also be divided and replanted ever...

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...

Feathery foliage, white flowers in summertime and aromatic seeds used in cooking is a quick listing of the qualities of the caraway plant. An upright herb that is grown as a biennial, it is native to Europe and western Asia. The aromatic oils in the wall of the seedcoat provides the warm, anise scent and sweet anise flavor. If not harvested, the seeds are readily shed and new plants soon are scattered about the garden.

The upright ribbed stems have long, feather leaves on them. Each leaf is made...

This annual from the eastern Mediterranean is used as an herb, spice, and medicinal plant. Growing rapidly from a spring sowing, it forms a clump of pungent lobed parsley-like leaves (cilantro) that add zest to soups, salads, beans, and other foods. Leaves are ready for harvest 7 to 8 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 or whole...

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...