7 Flavorful Kitchen Herbs

By Samantha Jones
July 2, 2013
Herb Garden Solutions

Herbs, in pots and the ground, tend to
wane a month or two after planting from harvesting and competition with other plants.

All photos by Doreen G. Howard

Herbs are easy to grow, and there’s room for a few in everyone’s garden. The Old Farmer’s Almanac All-Seasons Garden Guide will show you how to grow and use 7 flavorful herbs.




  • In the Garden: Sow seeds directly in the garden in spring when the temperature is at least 65 degrees. They can also be started earlier indoors.
  • In Cooking: Used for flavoring and garnishing when a mild onion flavor is desired. Add at end of cooking to maintain the best flavor. Best in egg dishes, salads, potatoes, sauces, and soups.

​2) DILL

  • In the Garden: Can be started indoors and transplanted after danger of frost has passed.
  • In Cooking: Cooling and aromatic herb. Flavors egg dishes, fish and seafood, rice, potatoes, soups, and lamb stews. Sprigs are added to pickles and vinegars.


  • In the Garden: Can be grown from seeds, preferably started indoors. Needs light to germinate.
  • In Cooking: Good seasoning for peas, cabbage, stuffing, and meats. Flavor is hot and peppery.


  • In the Garden: Start thyme seeds indoors in early Spring.
  • In Cooking: Clovelike flavor. Use sparingly in soups, marinades, stews, sauces, and stuffings.


  • In the Garden: Can be grown from seeds if sown in late Spring when danger of frost has passed.
  • In Cooking: Pungent herb often used in Italian, Greek, and Mexican cooking.


  • In the Garden: Can be a slow germinator, so soak the seeds in water before you sow them.
  • In Cooking: Loaded with vitamin C, iron, calcium, and beta-carotene. Used in Japanese, French and Mexican cooking.


  • In the Garden: Best to sow it ½ inch deep in spring or fall.
  • Cooking: Bold tangy flavor used in salsas, salads, soups and sauces.

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