5 Herbs for your kitchen garden
Aloysia triphylla Lemon Verbena
Native to Chile. Wonderful lemon-scented pale green, lance shaped leaves.
Tiny white flowers are tinged with lilac. Blooms in early summer. Full sun. Pick leaves any time before they start to wither and darken.
Allium schoenoprasum Chives
Provides a mild onion flavour to soups and other dishes. Known to deter bugs. Flowers are edible. Pink flowers. 12 in height.
Allium tuberosum Garlic Chives
Native to Europe, Australia and Non-America. Thrives in warm to hot regions.
Hardy perennial with white globular flowers, which appear from early spring and through summer. Medium green, flat-solid leaves.
A nice sweet garlic flavour when young. Tend to become more bitter with age. Height 16 in (40 cm). Zone 3.
Anethum graveloens Dill
Native of southern Europe and western Asia. During the middle ages, dill was prized as protection against witchcraft. An excellent remedy for flatulence and colic.
Tiny yellow green umbels of flowers bloom from summer to fall. Feathery fine aromatic bluish green leaves and finely grooved hollow stems. Many culinary uses.
Well drained soil in full sun. Height 2 to 5 ft (60 to 150 cm). Spread 12 in (30 cm).
Fernleaf. Slow bolting and dwarf variety. Attractive to beneficial insects like ladybugs that will eat aphids. Can be used with cooking, pickling and sauces. 18 in height.
Tetra Leaf. Dark green bush and slow to bolt.
Anthriscus cerefolium Chervil
Native to the Middle East and south Russia. Once thought to have blood cleansing properties.
A hardy annual with tiny white flowers grown in clusters. Blooms in spring to summer.
Chervil is a traditional ‘fine herb’ and is indispensable to French cuisine. A delicate parsley-like flavour with a hint of anise.
Part shade. Height 1 to 2 ft (30 to 60 cm). Spread 12 in (30 cm). Zone 3.
See Also: 10 Neat things about herbs
– The Ultimate Guide to Cold Climate Gardening by Bernie Whetter, owner of The Green Spot
Small Hopper Feeder
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