18 indispensable herbs
Our guide to growing and cooking with basic and gourmet herbs
Oval gray green leaves on 1- to 2-foot-tall plants. Milder and more floral than oregano. Perennial in zones 8-24; annual elsewhere.
Pumps out grassy foliage with a strong lemon scent and is widely used in Southeast Asian dishes. Plant grows best in frost-free climates. Zones 12, 13, 16, 17, 23, 24, H1, H2
Pronounced “oh-ha sahn-ta,” meaning “sacred leaf.” When chopped, its leaves add zest to mole verde (green sauce) and tamales in Mexican cooking; the plant reaches 6 feet tall. Sunset climate zones 8, 9, 14–24.
Water. Give newly planted perennial herbs regular watering (once established, most tolerate some drought). Annual herbs such as basil need regular water throughout the growing season. Mint prefers slightly moist soil.
Fertilizer. Most herbs appreciate occasional supplemental feedings during the growing season; use an organic granular fertilizer. For ‘Kieffer’ lime, use a plant food formulated for citrus.
Harvest. For most: Snip fresh new growth as needed. For lemongrass: Cut off the thick, bulbous stems just above the crown (ground level); peel off outer sheath and use the bottom third of the stem in cooking.
Cocktail. For a zingy cocktail, mash mint leaves with minced ginger, lime juice, and ice. Add light rum, shake well, then strain into a cooler glass and top with ginger beer.
Side. Fold chopped sage and blue cheese into mashed potatoes. Sprinkle with chopped toasted hazelnuts.
Main. Top a piece of snapper or black cod with salsa verde, cilantro, and epazote leaves. Wrap the seasoned fish in an hoja santa leaf and rub the outside with oil. Grill until fish feels firm. Serve with rice and beans.
Baker Creek Heirloom Seed Company. This source has earned a dedicated cult following for its more than 1,400 unusual seeds. rareseeds.com