Are probably the most useful to gardeners, having a wide range of uses in cooking and baking. These herbs, because of their strong flavors, are generally used in small quantities to add flavor and interest to food.
Herbs can also be classified as annuals, biennials, and perennials.
Annuals: bloom one season and then die - anise, basil, chervil, coriander, and dill
Biennials: live for two seasons, blooming the second season only - caraway and parsley
Perennials: overwinter and bloom each season once they become established - chives, fennel, lovage, marjoram, mint, tarragon, thyme, and occasionally rosemary (depending on winter severity)
Herbs can be grown as part of your vegetable garden, in a garden area devoted to herbs or in containers. They can also be planted in your ornamental beds as many herbs are attractive plants and make a great addition to pollinator gardens.
The size of your herb garden will depend on the quantity and variety of herbs desired. Herb gardens can range from formal gardens bordered with a low-growing hedge to a few containers placed outside a kitchen door for ease of harvesting.
Harvest seed heads as color changes from green to brown or gray. Seeds take longer to dry than leaves – sometimes as much as 2 weeks for larger seeds. Place seed heads on cloth or paper. When partially dry, rub seeds gently between palms to remove dirt and hulls. Spread clean seed in thin layers on cloth or paper until thoroughly dry.
You can also dry herb seeds by hanging the whole plant upside down inside a paper bag. The bag will catch the seeds as they dry and fall from the pod.
Perennial and biennial herbs should be winter protected. Many herbs are shallow rooted, which makes them susceptible to heaving (pushed out of the soil) as the soil freezes and thaws. Mulch with straw, oak leaves, or evergreen boughs 4 inches deep to protect the plants. Apply the mulch after the ground has frozen in early winter. Do not remove the mulch until plants show signs of growth in early spring. Early removal could result in some early frost damage.
Container grown perennial herbs like rosemary can be overwintered indoors but it can be tricky. They do not like hot, dry conditions prevalent in most homes when the heat is turned on. It is best to leave the herbs outdoors in a sheltered location until nighttime temperatures dip into the low forties. At that point bring them indoors and store them in an area that stays cool and away from drafts. Locate them where they will receive strong direct sunlight or place them under “cool white” fluorescent lights. Cut back on watering, water only when the potting mixture feels dry. Periodically check for insects such as spider mites and aphids and treat if necessary. Bring them back outdoors next spring when the danger of a hard frost has passed.