Lemon Balm (Melissa officinalis). Lemon balm is a perennial herb hardy to Zone 5. Grown for its lemon-scented leaves, lemon balm can be used fresh in salads and vinegars or dried to make teas.
Cultivation: Lemon balm is easy to…
French tarragon (Artemisia dracunculus var ‘Sativa’). French tarragon is a strongly aromatic perennial herb, hardy to Zone 4, and a staple in French cuisine. The French variety (var. ‘Sativa’) is considered to have a better flavour than Russian Tarragon (Artemisia…
French Sorrel (Rumex scutatus). Sorrel is a short-lived perennial, hardy to Zone 4. Sorrel is grown for its tart, citrusy-flavoured leaves used raw in salads or cooked like spinach, and forms the basis of the famous French sorrel soup.
Cultivation:…
Fennel (Foeniculum vulgare). Fennel, like its close relative dill, is grown for its frond-like leaves, which are harvested and used fresh (especially in fish dishes) and for its seeds, which have many uses in the kitchen. All fennel varieties are…
Dill (Anethum graveolens). Dill is an annual herb grown for its fine thread-like leaves (dill-weed) and for its seeds. Both leaves and seeds are used commonly in Scandinavian cooking. Depending on the variety, dill may grow to 120 centimetres tall.…
Cilantro/coriander (Coriandrum sativum). Cilantro is an annual leafy herb, growing up to 30 centimetres tall. Plants are also grown for their roots and seeds, which are commonly known as coriander. The leaves are frequently used in Latin cuisine and the…
Chives (Allium schoenoprasum). Chives are an easy-to-grow perennial herb used primarily for the mildly garlic-flavoured leaves. The flowers are also edible and can be used as a garnish in salads. Chives are best used fresh, but chopped leaves can be…
Chervil (Anthriscus cerefolium). Chervil is a relatively hardy annual with a delicate anise flavour, indispensable in French fines herbes. Chervil is best used fresh or frozen and does not dry well.
Cultivation: Sow chervil seeds in the garden or in…
Bay (Laurus nobilis). Bay, also known as sweet bay, is a slow growing evergreen perennial native to the Mediterranean region, whose fresh or dried leaves are used in soups or stews. Bay is not hardy in Ontario and is therefore…
Basil (Ocimum basilicum). Basil is a tender annual herb valued in many cuisines. There are several different cultivars of basil, the ones with purple leaves being especially ornamental.
Cultivation: Classic Genovese basil may grow 60 centimetres tall or more, while…
