Kitchen Herbs Old Farmer's Almanac All-Seasons Garden Guide

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

Photo Credit

All photos by Doreen G. Howard

November 12, 2021

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.

7 FLAVORFUL KITCHEN 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.

3) SUMMER SAVORY

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.

4) THYME

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

5) OREGANO

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.

6) PARSLEY

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.

7) CILANTRO