Whether you plant your herbs in the ground or in pots, they are amazingly simple to grow. With just a little bit of attention, you'll have plenty of herbs until well after the first frost next fall. Look at the list below so you'll know what to plant: Make sure to have plenty for what you make most.
Salads: arugula, chervil, chives, dill, dwarf basil, red basil, flat-leaf parsley, mustard, nasturtiums, sorrel, summer savory, and tarragon.
Italian: arugula, basil, bay, dill, fennel, garlic chives, marjoram, flat-leaf parsley, rosemary, sage, and thyme.
French: basil, fennel, lavender, marjoram, rosemary, sage, summer savory, and thyme.
Mexican: annatto, bay, chile peppers, cilantro, garlic, Mexican oregano, and thyme.
Thai: basil, cilantro, chile peppers, garlic, lemon grass, ginger, mint, and tamarind.
Moroccan: cardamon, cassia, cumin, nutmeg, paprika, and saffron.
Fish: bay, dill, fennel, lemon basil, lemon grass, lemon thyme, parsley, rosemary, sage, savory, and tarragon.
Salt Substitute: basil, bay, dill, lovage, parsley, rosemary, sage, savory, thyme, and tarragon.
Herb Tea: angelica, bergamot, borage, caraway, chamomile, hyssop, lemon balm, lemon geranium, lemongrass, lemon verbena, lovage, marigold petals, marjoram, mint, pineapple sage, rosemary, sage, thyme, and sweet woodruff.
FTG
