About the Herbs - Heritage Line Herbs

About the Herbs— Zone 6
Annual herbs
Are those that live one season only
Biennial herbs
Reseed themselves and are not as good the 2nd year
Perennial herbs
Will over-winter in our zone 6
Tender perennials Will not over-winter in our zone and may need a
dormant period.
heritagelineherbs.com
Lemon Balm - perennial
Lemon scented herb. Mosquito
repellent. Excellent in tea (very
calming) and use in desserts,
such as lemon balm cheese
cake and lemon balm pound
cake. Chop fresh leaves and use
with fish and mushroom dishes.
Can be very invasive under the
right conditions but makes a
wonderful container plant.
Sweet Basil - annual
Genovese Basil - annual
Red Rubin Basil - annual
Long-time favourite variety. Large
leaves, very prolific.
Particular affinity with tomatoes.
Good with eggs, in soups stews,
sauces and pesto.
Combines very well with garlic.
Do not let it flower if using in cooking
Standard large-leaf sweet
variety. Use with tomatoes,
eggs, in soups, salads, sauces,
stews and pesto. Companion
plant for tomatoes because it
repels flying insects.
Excellent for fresh or frozen use.
Red basil with green fringes and
a very thick leaf.
Excellent in salads, rice and
pasta dishes. Stunning in the
garden as an accent herb.
Sacred or Holy Basil
annual
Olive/purple leaves with serrated
edges. Stems are deep purple.
Originally from Thailand where it
is grown around Buddhist
temples. In Thailand, this basil
is used more frequently than
Thai Basil in chicken, pork and
seafood dishes
Borage - perennial
Thai Basil - annual
Similar to anise basil, but less
of a licorice flavour with a
touch of spiciness. This is the
true strain used in Vietnamese
and Thai cooking. Use fresh in
soups for astounding flavour,
in chicken, pork and seafood
dishes and in curries.
Soft green leaves with blue flowers.
Lasts until the last major frost and
many times this is the last flowering
herb in the garden. Try adding
chopped leaves and flowers to tea and
summer drinks, add to cream cheese,
eggs and salads. Use in a salt-free diet
as Borage is rich in mineral salts.
Calendula - annual
Also known as pot marigold.
Keep flowers dead headed for
continuous bloom all summer.
Add flower petals to salads,
omelettes, butter and cheese
and use as a saffron substitute.
Chives - perennial
Catnip - perennial
The herb that cats love – fresh
or dried. Catnip drives cats
crazy but is very calming in
humans. Make a catnip tea for
yourself and drink at bed time
for a good nights sleep.
Young shoots are good in salad.
Cat Grass - annual
Another favourite of cats. Give your
cat a pot and watch them savour
every piece of it.
Cat Grass could provide your cat
with certain vitamins and minerals
they need.
German Chamomile
annual
Scented white flowers with
conical yellow centres from
spring to early summer.
Reseeds itself. Flowers are
used in tea – very calming.
Onion flavour. Purple flowers are
delicious in a salad or in a vinegar.
Keep the flowers cut off to ensure a
continuous flow of the edible stems.
Add chives at the end of cooking
time or the flavour will disappear.
Use in salads, omelettes, scrambled eggs and soups. Add to
mashed potatoes with sour cream.
Cilantro - annual
Cilantro is the leaf and coriander
is the seed. Keep the seeds cut
off as long as possible or plant
at intervals throughout the summer. People who love cilantro
claim there is a fresh citrusy
flavour. Use in salsa, with beans,
rice and couscous.
Used extensively in Mexican,
Asian and Caribbean cooking.
Vietnamese Coriander
- tender perennial
Citronella
- tender perennial
Unlike cilantro, Vietnamese Coriander doesn’t bolt. This herb will flourish from planting until late fall frost.
Refreshing coriander taste with a
clear citrusy note and hot peppery
aftertaste. Use in Mexican, Asian,
Vietnamese, Thai and Caribbean
cooking. Especially tasty in salsa.
Lemon scent. Believed to keep
mosquitoes and other biting insects at bay. Plant in containers
and put on your patio to deter
flying insects.
Dill - annual
Use the fresh leaves or allow to
go to seed to use when making
dill pickles.. Easy to dry as well.
Use in egg salad, tuna salad
with fish or seafood. Also good
used fresh in soup. Keep away
from Fennel.
For the herb gardener,
the fennels are of the
upmost importance;
it has
fragrance,
Fennel - perennial
Sweet Fennel - perennial
Tall plant with lacy foliage.
Makes a beautiful addition to
any garden.
Chop the leaves to add to oily fish,
such as mackerel or salmon to
improve digestibility.
Don’t grow near Dill.
Also use in soups, salads and
stews
Florence Fennel perennial
Use the bulb which has a delicate anise flavour and crisp
texture. Slice raw and add to
green salads or sauté and use
with chicken .
flavor,
beauty and
grace.
Geraniums
- tender perennial
Apple Geraniums
- tender perennial
Brilliant Geraniums
- tender perennial
Lime Geraniums
- tender perennial
Scented geraniums are known
for their scent and flavour. Use
the flowers and leaves in tea.
Absolutely delightful for it’s apple
and cinnamon fragrance .
Attractive dark green leaves and
brilliant cerise flowers
Small deep green scent with
excellent lime scent
Used extensively in Mexican,
Asian and Caribbean cooking.
Geraniums
rank among the most
reliable,
easy-to-grow and
popular plants
Nutmeg Geraniums
- tender perennial
Orange Fizz Geraniums
- tender perennial
Rose Geraniums
- tender perennial
Small dainty plant with a nutmeg
scent.
Strong orange-lemon scent. Light
pink and mauve bicoloured flowers
Traditional rose-scented
geranium with deeply cut
leaves
Ideal for containers.
for summer beds,
borders and
pots.
English Lavender
- perennial
Mini Blue Lavender
- perennial
Lemongrass
- tender perennial
Most widely known lavender.
Compact with narrow foliage and
lavender-blue flowers.
Use the flowers to flavour an
herb jelly or vinegar, to make a
delightful tea, muffins and
cookies
Outstanding compact lavender for
edging, mass plantings, rock gardens and patio planters. Make sure
not to over-water, especially in
containers. Long lasting deep blue
flowers. Prune very lightly in early
spring.
Tangy, enlarged leaf bases are
essential in Thai and Vietnamese dishes. Leaves are used to
flavour fish, soups, curries and
sauces and to make a very
pleasant tea, both hot and cold.
Lovage - perennial
Flavour is reminiscent of celery.
Grows quite tall and is one of
the first herbs to appear in the
spring. Use the leaves to flavour
soups, stews and casseroles.
Crush seeds and use in bread
and pastries, sprinkle on salads,
‘and tho’
Sweet Marjoram
will your garden paint
With no gay colours,
yet preserve the plant
Marigold, Lemon Gem annual
Lovely lemon flavour and scent.
Leaves make a flavourful salad
green and flowers are used in
desserts, salads or cooked in
egg or rice dishes. Also used as
a mosquito repellent.
Marjoram, Sweet - annual
Although classed as a perennial, Sweet Marjoram is an annual in our
zone. From the oregano family, but milder tasting.
Use in soups, sauces, stuffings and stews.
Adds special flavour to meat and sausages. Use as a companion plant
with other herbs and vegetables to improve their flavour.
Whose fragrance will
invite your kind regard
When her known virtues
Have her worth declared’
Grow Mint
in the Garden
To attract
Money to
Your purse.
English Mint - perennial
Traditional favourite for mint jelly,
peas, carrots, potatoes, mint julep
and lamb sauce
Old saying’
Mojito Mint- perennial
The true mint to use in the
famed mojito cocktail.
Its scent and flavour are
agreeably mild and warm, not
pungent like many other mints
Chocolate Mint
- perennial
Try chopping up and putting on
ice cream or add to cream
cheese and spread on toast.
Add to banana bread or muffins
for a low-calorie chocolate
addition
Dwarf Nasturtiumannual
Greek Oregano
- perennial
Grows to about 12” and will
flower all summer if deadheaded. Use the peppery leaves
and fragrant flowers in salads.
Try freezing the flowers in ice
cubes for drinks
Known as the true oregano, has
excellent flavour and is very
hardy.
Use in pizza, meat and tomato
dishes and with vegetables.
Peppermint - perennial
Peppermint tea is ideal for
stomach upsets.
Use as an addition to desserts
and dessert sauces, in salads
and as a garnish , rice and
mashed potatoes.
Curled Parsley - biennial
has finely cut, tightly curled, dark
green leaves. Use as a garnish
or add to a salad to intensify the
flavour. Intensifies the flavour of
other herbs.
Italian Parsley - biennial
Rosemary - tender perennial
is a flat leaf, dark green with
extra rich flavour. Large plant
that reseeds itself. Intensifies
the flavour of other herbs.
Regular variety with upright branches. Use branches as a skewer for
shish kebobs and add leaves to
meat, especially lamb, casseroles,
tomato sauces, baked fish, rice,
salads, egg dishes, apples, summer
white wines, cordials, vinegars and
oils
Use in bean dishes, tabbouleh, salsa, grilled fish.
Garden Sage - annual
Most widely know variety of
sage, excellent in stuffings and
for flavouring rich meats like pork
or duck, sausage, omelettes,
cheese and bean dishes. Leaves
are still edible in late December.
Use with discretion in cooking as
this herb can overwhelm others if
too much is used.
Purple Sage - annual
Aromatic purple foliage, used in
stuffings, sausages, omelettes,
soups and stews.
Makes a beautiful addition to
your herb garden.
The old proverb,
‘Why should a man die
whilst sage grows in
his garden?’ attests to
Pineapple Sage
- tender perennial
Tangerine Sage
- tender perennial
White Sage
- annual
Fabulous pineapple scent. Brilliant red flowers in the fall that
attract hummingbirds. Use in
drinks, with chicken, cheese, in
jams and jellies.
Similar to Pineapple Sage but with a
slightly rounded leaf and citrusy scent.
Scarlett flowers that attract hummingbirds. Use in tea and as addition to
muffins and dessert breads.
Important ceremonial herb
among Native Americans.
Used for purification and to
ward of evil spirits and negative
energies.
great medicinal
repute once held by
sage.
Winter Savory - perennial Summer Savory - annual
Spicy, peppery flavour, use
with beans, chilli, meat dishes,
stuffing and vegetables. Low
growing, use in borders.
Delicate flavour, used in stuffing and
bean dishes, with meat dishes and
vegetables. Excellent made into a
vinegar – try with chive flowers.
Summer Savory makes a good salt
and pepper replacement
Garden Sorrel - perennial
Most famous for sorrel soup.
Large, succulent, slightly acidtasting leaves give zest to salads
French Tarragon - perennial
The ‘true’ Tarragon, not propagated by seed. A perennial that shows
it self late in May, so don’t accidentally pull it out, thinking it is a
weed.
Complements many dishes including chicken, veal, fish, stuffed
tomatoes, rice dishes and salad
English Thyme
- perennial
French Thyme perennial
Lemon Thyme
- perennial
Golden Lemon Thyme
- perennial
Indispensable in French cooking. English Thyme is the most
popular variety. Use in stews,
soups, salads, sauces and ragout. Essential in bouquet garni.
Similar to English Thyme, but sweeter.
Needs some protection in the winter.
Use in soups, stews, salads, sauces
and ragout.
Small, upright busy habit with a
strong lemon scent. Use with
fish, chicken, meat, salads and
tea. Also excellent when added
to desserts.
Scattered yellow edges on some
leaves create an attractive foliage
contrast. Stronger lemony flavour
than Lemon Thyme. Use with fish,
chicken, meat, salads, tea and in
desserts.
THE HERB GARDEN
Minus Thyme
- perennial
Small leafed, ground-hugging
thyme. Never exceeds 1”.
Excellent used alongside paths
and between patio stones .
Woolly Thyme perennial
Low carpets of gray, woolly leaves
and pale pink flowers. Lacking scent
or flavour, its virtues are mainly visual.
Suitable for use between patio stones,
garden paths and in rockeries