• Choose an area of your garden that gets a good supply of light, but is separated from your seasonal vegetable garden. Lots of herbs are perennials and will come back year after year.
  
• Plan your space accordingly. Lots of herbs, while small at first, can grow to large sizes in one season. Things like rosemary, thyme, and sage can turn into small shrubs over the years.
  
• While almost all herbs grow well in containers, certain things should be kept in pots to avoid them taking over your herb garden. Mint and horseradish are perfect examples of this. Plant them in the ground and they have the potential to spread everywhere.
  
• Treat your annual herbs like your other vegetables, giving them frequent doses of a nice, organic fertilizer and water as needed. Perennial herbs are usually fine with one or two applications of a slow release fertilizer during a season.
  
• You’re harvesting and using the foliage on most herbs, so pick off any flowers that form to encourage more growth.
  
• During the winter months, work in some compost in the dirt around your herbs to replenish the soil for next season. Lots of herbs do fine through the cold months, but adding some mulch around the plants when temperatures drop will ensure that you’ll have fresh herbs come next spring.
  
• As fall approaches, consider harvesting a larger amount of your herb plants to dry and store through the winter. That way, you can use what you grew until new growth starts the following spring.

Cat Grass Variegated
A bi-colored grass that’s a gift to your cats. Fast-growing and attractive, this grass can be planted in your yard where your cats roam, or it can be placed in a pot on a sunny window sill to distract your feline friend from your other houseplants.

Catnip
Grow this in your garden as a special treat for your cat.

Chives
With a slight onion flavor, chives grow well in pots and are great when used as a garnish on dishes or sprinkled on cheese and crackers.

Cilantro Santo
An essential for all your Mexican and Asian cuisine. Cilantro is what gives salsas, guacamole, and many stir fry dishes their signature flavor. Grow in the ground or a pot. You can keep cilantro well watered to harvest the leaves.  Later in the season, cut back on watering and let the plant bolt. The seeds they produce are coriander, and can be dried and used in cooking through the winter.

Dill Bouquet
This fine-leafed herb is a wonderful addition to meat and fish dishes. Great in chicken or egg salad, as well as your main flavor in pickles and the secret ingredient in chicken stock.

Fennel
A neat-looking bulb vegetable that has a strong anise (licorice) flavor that mellows when cooked. The bulb can be eaten raw (dice up for a nice fennel-slaw) or can be sliced and cooked with other vegetables or meat. The fronds can be used for garnish.

Garlic
Garlic lovers rejoice! It’s easy to grow your own. Plant individual cloves of garlic in the fall for new bulbs the following spring, or transplant our over-wintered garlic into your garden for heads you can use this season. Bulbs can also be dried and stored through the winter.

Garlic Elephant
A much larger, yet mellower version of the traditional Italian garlic. These large cloves can be cooked with but are also mild enough to slice up and throw in salads raw.

Lemon Verbena
This pleasant smelling herb is versatile. Use in place of lemon zest in any recipe. Add to fruit salads to give them a boost, make tea with it, or mix in with your favorite sugar cookie recipe for a fresh twist on a classic taste.

Marjoram Sweet
An under-utilized herb, overshadowed by its close relative, oregano, marjoram has unique flavors of sweet pine and citrus. It’s an essential ingredient for many Italian, French, and Middle Eastern dishes and is one of the ingredients in Herbes de Provence and Za’atar.

Mint Chocolate
A flavorful mint that has a slight chocolate aroma and taste when added to a dish.

Mint Peppermint
Potent and strong, this mint makes a great tea and is best used in dessert dishes.

Mint Spearmint
More of your traditional cooking mint, spearmint can elevate your recipes to new heights.  A great pairing for lamb and other savory dishes, it can also be used in desserts, sweet teas, and cocktails. Spearmint is also sometimes used to calm upset stomachs.

Nasturtium
These small plants have bright, edible flowers and peppery leaves.  Add to salads for extra color and flavor.

Oregano Greek
Enhances your cheese and egg dishes. Greek oregano is a good addition to breads, marinated vegetables, beef and poultry dishes, and sauces.

Oregano Italian
What’s a traditional Italian marinara sauce without oregano? This herb is a bold addition to pasta and pizza sauces, grilled vegetables, and can be infused in olive oil. When used fresh, it is strong, so a little goes a long way.

Parsley Curly
Often found at the side of your plate as a lonesome garnish, curly parsley is often overlooked by cooks opting for the more popular Italian parsley. However, curly parsley has a distinct flavor that pairs well (often better than Italian parsley) with earthy mushrooms or fresh seafood.

Parsley Italian
Also known as flat leaf parsley, this traditional herb adds a light, fresh taste to many sauces and dips. Using fresh parsley over dried makes a huge difference in flavor.

Rosemary Arp
Woody, savory, and very hardy. Arp rosemary can grow into large shrubs and is a staple in many different recipes. It goes great with beef, poultry, lamb, and pork, especially in roasts, and pairs well with tomatoes, spinach, and mushrooms.

Rosemary Gorizia
Another large variety of rosemary. Gorizia rosemary has slightly fatter leaves and makes a great addition to stews and soups.
Rosemary Prostratus    Also known as Creeping Rosemary, this herb can be planted at the edge of raised beds, or along garden walls, and will trail over the sides.

Sage Berggarten
Sage, while slightly bitter, offers a highly aromatic addition to meat and vegetable dishes, as well as stews. Because it can handle long cooking times, add early to recipes before other fresh herbs to let its flavor mellow a bit. Berggarten sage is bred not to flower in order to keep leaf production high.

Sage Golden
With a very similar flavor to common sage, Golden sage shines because of its color and is often used as a garnish to brighten up a dish.

Sage Pineapple
An unusual variety of sage. This plant has bright red flowers that attract hummingbirds when in bloom. The leaves have a distinct pineapple flavor, which makes this a good herb to add to fruit salads, cream cheese, or even cold drinks, to get that sweet and savory balance.

Sage Purple
Purple sage, while slightly less pungent than green varieties, has a little more of a spicy flavor, making it an excellent herb for adding a little extra kick to sausages, bean dishes, or soups.

Sage Tricolor
With mottled green, white, and pink leaves, this sage is rather mild if you’re looking for a more understated flavor in your cooking.
Shallots    Shallots are something wonderful in between garlic and onions. Produced similar to garlic, shallots are small bulbs that are often segregated into smaller cloves. Although they have a mild onion flavor, they are often sweeter and richer than onions, giving your cooking more depth and complexity. Use fresh, sautéed, or fry some up for a crispy, delicious snack.

Stevia
Use one or two leaves to sweeten a cup of tea or mince up and add to your recipe to add sweet flavor to your cooking.

Tarragon
One of the four fines herbes of French cooking, tarragon pairs well with chicken, fish, and egg dishes.

Thyme Lemon
 Another herb that can walk the line between sweet and savory is lemon thyme. It’s a great addition to meat and vegetable dishes but you can try it on fresh fruit salads if you’re feeling adventurous.

Thyme Summer (French)
 Similar to Winter Thyme, this variety has tender narrow leaves that are a bit sweeter than Winter thyme. Use as you would Winter Thyme for a lighter flavor.

Thyme Winter (English)
One of the standard herbs used when you want a true, robust, savory flavor. Winter (or English) thyme is used for a variety of chicken and fish dishes, sauces, and a great addition to toasted bread.