Perennial Herbs

By Mary Jo Baur


If you like to cook, I'd suggest you grow some herbs.  I have a clump of chives that reliably returns in the spring, no matter how bad a winter we have had.  Fresh chives will make just about any dish brighter.  They are part of the onion family and bloom with lovely mauve flowers which are also edible.  I also grow creeping thyme as a filler between the flagstones in my front walkway.  They are quite decorative because of their small purple flowers.  They continue to spread easily, and are really care-free.


Two herbs that you might like to grow are mint and oregano.  They are related, and before you put them in your garden , you should know that they spread like wildfire.  So I would suggest you give them their own plot away from other garden areas.  Mint will freshen any fruit dessert or salad, and can be used in mixed drinks, such as mojitos or mint juleps.  Oregano is a staple of Italian cooking, but the fresh version goes a long way, so don't use too much or it will overpower what ever you make.

Another herb in my garden is dill, which is actually an annual, but it easily self-seeds, so it returns every year.  Parsley is quite hardy, but depending on the winter, it may or may not return in the spring.  If it's a no-show, I just buy a new one in the spring.

Rosemary can be grown in a pot outdoors in the summer, but needs to be taken inside before frost, because it is not hardy in the Northeast.

The other herb I like to grow and use is basil, however this is definitely an annual.  There are many varieties of this plant, but my favorite is the sweet Italian kind.  If you enjoy cooking Asian cuisine, try a Thai basil or a purple basil.  Basil needs to have the flower clusters pinched off, so that the leaves will continue to flourish and provide you with plenty of this herb to use in pesto or in tomato sauces.  One of the ways I like to use it is in a caprese salad--that's slices of fresh tomato and fresh mozzarella drizzled with olive oil and lots of chopped basil.

All herbs need plenty of sun to thrive, but most do okay with little water.  Of course, if we have a dry spell, do take a little time to give them some water.  They will reward you with wonderful flavors in your food.