It’s amazing all the different flavors one can get from using / cooking with herbs. For a few of the many examples:
French Tarragon – a perennial herb, adds a delicate anise-like flavor, used in sauces, eggs, veggies and great on broiled asparagus.
Savory – winter savory is a perennial and summer savory an annual, they both are called ‘the bean herb’, according to herbalist Rita Heikenfeld, helping in digesting beans, while adding a pepper flavoring.
Rosemary – an annual for our area, taken indoors over the winter, Rosemary and her needle like leaves actually add a piney flavor to foods.
Salad Burnett – a perennial herb, these leaves taste exactly like cucumbers, without the burp!
Lovage – a perennial herb that looks like celery, tastes like celery, and is great for cooking when celery is needed year round.
Onion chives – for adding a light onion flavor (flowers are very tasty) and Garlic chives, for adding a light garlic onion flavor – both are perennials.
Lemon Verbena – an annual herb, Lemon Balm, a perennial herb, and lemon Thyme, another perennial, all used for lemon flavors. And don’t forget Lime Thyme and Lime Mint, perfect for flavoring those Mojitos!
Mint – Not only do you have spearmint and peppermint, you’ll also find Apple mint, Chocolate mint, Grapefruit mint, Orange mint, and even Pineapple mint – all perfect (and probably best grown) in containers.
Stevia – a natural sugar substitute with zero calories, zero carbs, and zero gylcemic index, making it a great sugar substitute for someone who is diabetic. 30-100 times sweeter than sugar, Stevia can be used fresh, dried, or in an extract. An annual for our area, grow it in a container so you can have it outdoors in the summer and indoors for the winter.
