Propagate by seed; seed loses viability after 2 yr
Sow in the spring when soil temperature reaches 21°C

Prefers sun; well drained soil, pH 6.3-7.3
Plant seeds 1 cm deep, space 15-20 cm apart and thin to 30-40 cm
Place rows 45-75 cm apart
Needs about 130 days frost-free period

Leaves: fresh in salads, with vegetables, cooked dishes
Seeds: used to flavour candy, cakes, breads
Seeds and oil form the basis of anise-flavoured drinks

Annual: branched, erect, straight about 60 cm tall. Forms rosette at base.
Long thin taproot.
Yellow flowers in umbels. Greyish-brown flattened fruit

Leaves: fresh
Seeds: when ripe
Expect 5-10 kg /100 m²
Dry to 10-12% moisture
Roots: in autumn

Seed; sow early spring after danger of frost has passed. Best to pack seedbed after sowing.
Seed at the rate of 12 kg/ha.
Seeds remain viable for 2-3 yr

Will self-sow; needs dry, sunny place
Plant seed 1.5 - 2 cm deepSpace 16-19 seeds/m in rows 15-17 cm apart

Young leaves give a cucumber flavour to drinks; used in salads and cream cheese
Fresh flowers used as garnish, made into a syrup or candied
Seed as a source of oil for cosmetic use

Annual: bushy plant; coarse velvety leaves; grows about 50 cm high
Bright blue flowers from terminal buds producing 4 dark-coloured nutlets about 1 cm long that shatter easily

Pick blossoms as they open - expect about 2.8 kg dried flowers/100 m²
Pick leaves fresh, dry with good circulation - expect about 19 kg fresh weight/100 m²
Pick seeds after they mature to ensure high gamma linolinic acid (GLA) content; store seed at 9.5% moisture

Seed; sow in spring
Use 100 gm
seed/100 m²
Sow seed after soil reaches 10°C, into a firm, moist seedbed

Full sun, light, moist soil, pH 6-7.5
Seeds produced in the 2^nd yr
Space 25-30 cm apart

Leaves: used in soups and salads
Roots: may be cooked as a vegetable
Seeds: used as flavouring in cakes, breads, cabbage, cheese, liqueur

Biennial; feathery foliage; creamy flowers; resembles carrot
Dense rosette in 1^st yr; fruit and flowers develop in 2^nd yr
Caraway will grow 20 cm in 1^st yr and up to 90 cm in the 2^nd yr

Harvest seeds in 2^nd yr
Harvest after 75% of seeds have turned brown
Expect about 15-30 kg seed/100 m²
Dry to 10% moisture below 40°C. Keep seed in a well-ventilated storage

Seed; sow in fall and spring for succession of greens
Seed shallow at the rate of 150 gm/100 m²
Seeds remain viable for about 3 yr

Partial shade; rich organic soil pH 7-8
Space plants 30 cm apart

Leaves: fresh or dried used as garnish for fish, potatoes, eggs; mix with salad greens

Biennial; sets seed in June; leaves are parsley-like, fern-like
Chervil will grow to about 40 cm in height

Leaves best used fresh; harvest before bloom
Do not dry above 35°C

Freezing is the best way to preserve

Expect about 96 kg fresh herb or 7.5 kg dry herb/100 m²

Division of bulbs at any time
Seed in spring at rate of 18 gm seed per 100 m²
Plant same as onions; divide clumps and pot for indoor use during winter

Rich, moist soil; full sun to partial shade
Thin to 10 cm in rows 30 cm apart
Set plants at 1,600 plants/100 m²
Grows in clumps

Leaves: used fresh or dried in salads and as seasonings; has onion flavour
Flowers: can be used in salads

Perennial bulb; can be used the first season; resembles fine-leaved onions with individual leaves borne in dense tufts.
Flowers pink to light purple

Leaves best used fresh when 15-25 cm long; cut about 6 cm above the soil surface
Expect 2-4 harvests /yr and 96-190 kg fresh material/ 100 m² at each harvest

Seed; start early inside or in cold frame.
Sow directly at the rate of 15-20 kg/ha or use 120 gm seed in 100 m²

Needs lots of space, full sun, light soil
Seed 2.5-4 cm deep.
Set plants every 7-10 cm in rows 25-30 cm apart
DO NOT TRANSPLANT

Seeds for spices in baking, dressings; tastes and smells like orange leaves in stuffings, curries
Leaves used widely to flavour food

Annual; tall rampant 60 cm (2 ft) tall; pinkish flowers; disagreeable odour

Harvest seeds as soon as ripe; flavour develops upon drying; store below 12% moisture
Expect 15-22 kg seed/100 m²
Harvest leaves as cilantro before flowers form
Expect 90-120 kg cilantro/ 100 m² Cuttings can be taken 2-3 times during the growing season

Seed; repeat sowings for summer long supply
Sow directly at the rate of 9-11 kg/ha
Easily transplanted

Sow early; needs rich soil and plenty of space
Seed shallow 10 cm apart in rows 25-50 cm apart
DO NOT PLANT CLOSE TO FENNEL

Leaves: for salads; fresh leaves and seed stalks for dill pickles; after drying use to season meats, fish, vegetables
Seed: for essential oil

Annual 0.6-1 m (2-3 ft) tall; feathery foliage; rampant grower
*Aggressive

Leaves are best just as flowers open, harvest seeds as soon as ripe. Expect 10-12 kg seed/ 100 m²
Cut off whole plant and hang to dry

Expect 30-50 kg fresh herb/100 m²

Seed; best sown directly in garden as soon as soil begins to warm in March or April
Seed at the rate of 60 gm seed/100 m²

Hot, sandy locations; rich soil; needs lots of space.
Seed shallow. Plants should be 30 cm apart and rows 30-40 cm apart

All parts of leaves, stems & seeds aromatic; used for fish seasonings and sauces; ornamental background plants for garden

Annual; tall, rampant, branching; thread-like foliage to 1 m (3 ft)
*Aggressive

Harvest flower stalks just before bloom; can be eaten like celery; leaves best fresh
Expect about 140 kg/100 m²
Harvest seeds when ripe. Seeds mature unevenly
Expect about 10-15 kg seed/100 m²

Propagate from larger, outside cloves. Plant late fall or early spring.
Set out at 2,400 plants/ 100 m²

Grows in any fertile, well-drained soil, best in pH 6.5-7.5
Plant 2.5 cm deep with pointed end toward the soil surface. Centre on 10-15 cm spacing with 40 cm between rows

Chopped cloves season meats, vegetable sauces
Garlic salt obtained from pulverized dried cloves
Longer garlic cooked, milder the flavour

4-6 narrow, onion-like leaves to 60 cm (2 ft). Flowering stem may reach 90 cm in height
Roots deep and branched
Inflorescences with violet-blue flowers

Harvest at summer end as foliage begins to wither. Dig under dry conditions. Dry with the tops still in place either on soil or in a shady shelter or with forced-air at 21-32°C
Expect fresh weight yields of 90-140 kg/100 m² and dry weight yields of 30-50 kg/100 m²

Seed germinates poorly in 4 wk under dark conditions. Optimum depth ¼ in.
Cuttings and divisions from healthy plants in the fall are preferred forms of propagation. Start cuttings in beds and transplant to 25 x 40 cm spacing
Requires 1,700 plants/ 100 m²

Sun and poor alkaline soil for most fragrance; needs protection or take indoors if winter's severe. Fertilize moderately or not at all. Side dressing may be required in later years
Cut 10-15 cm above the soil surface at the end of the 1^st yr to encourage branching. Plants may live 10-20 yr

Fragrance; fresh and dried flowers and seeds; oil distilled from them; place in small cloth bags for scenting closets
Good border or hedge plants

Semi-hardy evergreen perennial. 80 cm high spreading 90 cm
Different varieties will vary in winter-hardiness
Narrow, pale greenish-grey aromatic leaves

Cut anytime throughout summer for branches, harvest flowering stems at full bloom for potpourri. Dry flowers in the dark below 32°C to preserve colourFor essential oil (1-2% fresh weight), harvest flowers at end of flowering period
Expect 29 kg fresh or 3 kg dried flowers/100 m²

Take softwood cuttings in late spring or hardwood cuttings late summer or early fall Keep in pots for 2 yr before planting out in garden

Space plants 1 m apart in the garden. Take indoors in winter
Prefers warm, humid climate - light, well-drained soil. Trim in summer. Cut back in fall. Protect below 4°C

Leaves used fresh for fragrance and to give lemony taste to beverages
Dried leaves in potpourri
Distilled oil used in perfumes

Tender woody shrub; half-hardy deciduous perennial 1-3 m high spreading 2.5 m
Tiny white flowers tinged with lilac
Pale green, lance-shaped leaves with lemon scent

Strip leaves individually from plant before blooms come out; dry on screens
Store in damp-proof container

Surface or underground rhizomes
Easily propagated from vegetative cuttings
Collect rhizomes, 10 cm long with 2-3 nodes from 2 yr-old plants

Space rhizomes 30 cm apart with 60 cm between rows.
Thin beds and renew every 2-3 yr; will grow in semi-shade; rich, most soil
Requires regular irrigation
Spreads aggressively. Prevent spread by planting in a bottomless container at least 30 cm deep

Fragrance for scent; crushed leaves flavour tea, candies, and mint sauce
Oil from plant is source of menthol

Herbaceous perennial; purple flowers, refreshing odour; large leaves; spreads by surface runners; plant in tubs to keep roots restricted
Depending on the variety, mint will grow from 15-90 cm in height
*Aggressive

Pick leaves individually from plants; can be used fresh or dried; dry between 37-40°C.
For oil: pick just as flowering begins
Expect 2 cuttings/ season. Total seasonal yield should be 90-190 kg fresh/100 m² or 10-20 kg dry
Essential oil varies from 250-600 gm/ 100 m²

Seeds or division
Start seed indoors then transplant. Germinates in 1-2 weeks
Plants started from seed will vary in quality
Consistent quality is obtained by propagation from cuttings

Grows well in poor soil; does well in containers and as ground cover for banks
Set 15 cm apart in rows 30 cm apart
Renovate every 3-5 yr

Fresh or dried leaves as meat or vegetable seasoning; used in pizza
Flowers are fragrant

Perennial; soft, rounded leaves
Grows in 60 cm (2 ft) high clump

Cut stalks 15-20 cm above ground when plant starts to flower
2-4 harvests/yr
Hang to dry 2 weeks; remove leaves, crumble, and store
Do not harvest during Sept. when plants are storing carbohydrates for the winter
Expect 90-190 kg fresh herb or 10-20 kg dry/100m²

Seed; sow early inside (2-6 wk for germination), self-sows
Soak seeds overnight in water. Does not transplant well
Direct-seed at 30-200 gm/100 m²

Medium-rich soil; pH 6-7; sun or part shade; best started directly from seed; space 15-20 cm (6-8 in.); start new plants each yr

Decorative as an edging plant; rich in vitamins A & C; leaves best used fresh; seasoning for soup, meats, salads

Biennial; finely curled leaves; flowers 2^nd yr; 20 cm (8 in.) high

Both leaves and roots keep flavour when dried or frozen; best to use in 1^st season
Expect fresh harvest of 100-200 kg/100 m² or 10-20 kg dried/100 m²

Stem cuttings - use 8-10 cm long tips from growing shoots 6-12 months old; rooting hormone is helpful
Seed germinates slowly

Overwinter in cool sunny spot in house; keep foliage misted; doesn't like acid soil; needs full sun and wind shelter
Space 0.5-1 m apart or plant in pots

Use ornamentally as specimen pot plant
Use leaves fresh or dried as food seasoning, especially on poultry

Tender perennial, not reliably hardy, evergreen; narrow leaves; shrubby; leaves have a spicy odour
Depending on variety rosemary will grow 30 cm to 2 m in height
Limit rosemary harvest to large plants or annual growth of single-stem, rooted cuttings

Cut leaves when flowers beginning
Don't use excessive or prolonged heat when drying since oils are volatile
Do not freeze
Fresh leaves lose aroma in a few hours, dried leaves in a few months.
Under good conditions expect about 30 kg fresh leaves/100 m²

Seed, stem cuttings or crown division. Seeds remain viable for 2-3 yr
Seed late fall/early spring at 140-200 gm/100 m²

Plant seed less than 13 mm deep
Trim plants back to 15 cm in spring for new foliage
Needs well-drained soil
Space plants 25-30 cm apart in rows 45 cm apart

Leaves used dried or fresh as poultry dressing and stuffing, or as meat seasoning

Grey, shrubby, perennial; blue flowers; woody; sprawly habit; leaves are woolly and grey

Cut leaves or leafy tops of stalks when flowers begin
Do not freeze
Hang to dry in a well ventilated, dark place or use artificial heat at 37°C
Expect about 240-380 kg fresh herb/ 100 m² or 48 kg dry herb/100 m²

Seed; sow after ground is warm
Sow seeds ½ cm deepSeeds remain viable for 5 yr in a dry place

Plant late; needs water and warmth, sun and shelter and well-drained soil
Space plants 25 cm apart
Pinch out tops of branches to prevent bloom - this produces more leaves
Take care not to cultivate too deeply

Border plant for garden or in pots for patios
Chopped leaves fresh or dry have clove-pepper odour and taste; seasoning for vegetables and meat
Potted basil on a patio is said to repel mosquitoes

Annual, dark-green leaves; white blooms; leaves resemble those of sweet pepper
Depending on the variety Sweet Basil can grow from 20-60 cm high

Cuts stalks when starting to flower
Dry for 2 weeks; can be frozen but drying is better
Frequent trimming inhibits flowering and encourages growth
Leaves are sensitive to bruising
Expect about 140 kg/ 100m² of fresh material or 14 kg dry

Seed, cuttings, crown division
Sow early inside or in coldframe and transplant
Take softwood cuttings from new tips in spring
Divide in spring after flowering

Shade seedlings until established, then full sun
Space 20-25 cm apart
Can be taken inside in winter as pot plant

Grey foliage ornamental for colour contrast
Leaves used fresh or dried as seasoning for meat dishes
Oil used in perfumes
Best marjoram for culinary use

Annual or tender perennial; velvety leaves; very fragrant
Low-spreading and bushy to 30 cm high

Pick leaves anytime to use fresh
May be dried or frozen
Pick flowers just as they open
Expect about 40-90 kg fresh material/ 100 m² or 3-5 kg dry /100 m²

Seed; sow 30-35 seeds/m
Do not thin
Lift and divide plants every 3 yr

Medium-rich soil in sun
Make several sowings 3 weeks apart
Space 20 cm apart in rows 30 cm apart

Suitable as a border hedge 20 cm high
Leaves used fresh or dried as seasoning in soups,.egg dishes, sauces
Essential oil used in liqueur

Annual; erect with a single many-branched stem; white, purple or mauve flowers, 40-45 cm high; leaves pungent and spicy

Harvest at time of flowering. Cut just above the lowest branches
Dry immediately after harvest between 37-43°C
Screen dry material to avoid sand
Expect about 9-15 kg dried herb /100 m²

Division of root crowns in the 3^rd yr in spring
Renew every 3 yr as flavour deteriorates on older plants

Grows best in warm, rich, well-drained soil
Space plants 30 cm apart in rows 50-60 cm apart
Needs cold period each year for continued growth
Mulch with straw for winter protection

Fresh or dried leaves in sauces and sea food; ingredient of tarter sauce, young leaves flavour vinegar

Hardy perennial
Doesn't set seed
Grows to 60 cm high; much branched; narrow, twisted leaves

Young leaves and stem tips are best used fresh
Some flavour is lost on drying. Dry at 60°C
ick leaves mid-summer for freezing
Pick sprigs early in season to make vinegar
Expect about 290 kg fresh weight/100 m² or 1.40-1.70 kg essential oil/100 m²

Stem cutting, division
Sow seed early
Seed retains ability to germinate for 2-3 yr

Well-drained, non-acid soil; full sun
Space 10-15 cm apart in rows 25-30 cm apart; cut back each spring; mulch over winter
Trim back shoots each year

Fragrant ground cover for rock garden
Fresh or dried leaves usually blended with other herbs to season meats, vegetables, soups, and sauces

Perennial; shrubby, woody stems; low-growing, 15-20 cm
Leaves highly aromatic
Can be potted and grown indoors in winter

Harvest just before or just at flowering
Hang to dry or dry at 60°C
Do not harvest after Sept. 15 as this will affect winter hardiness
About 48 kg fresh material/100 m² or 10 kg dry material/100 m² 1^st yr and 140 kg fresh or 30 kg dry/100 m² in following yr