Basil is an annual herb that is widely used in Mediterranean cuisine – you would be hard-pressed to find a pasta sauce that doesn’t have basil in it. Not to mention it is one of the staple ingredients in pesto (the others being garlic, olive oil, and pinons or walnuts).
Caraway seeds, so prevalent in rye bread the world over, are not the only part of the caraway plant that can be eaten. The leaves and shoots make a tasty addition to salads, and the roots, much like carrots or parsnips, can be slivered or diced and added to soups.
There’s nothing quite like an herb garden. Not only do herbs ward off some pests who are repelled by their strong scent, they just look beautiful, and the taste of fresh herbs in your cooking cannot be beat. You will wonder how you ever cooked with that dried stuff in the bottles at the supermarket.
The Sweet Bay or Bay Laurel tree is…well, a tree. Not your typical herb, it is an evergreen whose leaves are used as an herb in cooking, often added two at a time to sauces, soups, and stews for a slightly bitter edge. The Latin name for the Sweet Bay/Bay Laurel tree is laurus nobilis, not to be confused with any other entirely different species commonly referred to as “bay.”
A beautiful and tasty annual herb with an ugly name, borage is also a low-maintenance herb. Perfect for those would-be gardeners with the proverbial brown thumb. You have to really try to kill this herb off. So, why not give it a try?
Angelica can be grown as either a biennial or a perennial – although its existence as a perennial is short-lived, lasting only 3 or 4 years. It does not bloom the first year, and will die after flowering the second year. If you are unconcerned with the flowers and are growing it for the stems and leaves, clip the stems before the flowers bloom each year until it finally dies on its own.