Culinary Garden

There is nothing better than the flavor of fresh herbs from the garden to highlight a favorite recipe. The best cooks will agree that dried, store-bought seasonings can’t compare with fresh garden herbs. 

Herbs can be started in the early spring by sowing seeds indoors and growing under fluorescent lights. When ready to transplant outdoors, avoid heavy clay soils and wet areas. Most herbs need full direct sun, a minimum of 4 hours daily and up to 6-8 hours of sunlight for best performance. Check seed packets for the recommended growing conditions.

For the best flavor, harvest herbs when flower buds begin to appear but before they bloom. Be sure to cut no more than one-third of the plant. Gently shake the cuttings to release any dirt as rinsing with water can remove the plant’s oils and reduce the flavors.

The U of MN Extension website has more information regarding edible plants.

Plant list

A mint – Mentha piperita
B basil – Ocimum basilicum ‘Greek columnar’
C winter thyme – Thymus Vulgaris
D sage – Salvia officinalis
E Egyptian walking onion – Allium X proliferum
F garlic chive – Allium tuberosum
G basil – Ocimum basilicum var. thyrsiflora ‘thai’
H lemon balm – Melissa officinalis
I oregano – Origanum vulgare
J red veined sorrel – Rumex sanguineus
K basil – Ocimum basilicum ‘Amethyst’
L lime basil – Ocimum basilicum ‘lime’
M tricolor sage – Salvia officinalis ‘Tricolor’
N chive – Allium schoernoprasum
0 basil – Ocimum basilicum ‘Copa red-green shades’
P lavender – Lavandula xintermedia ‘Phenomenal’ – edible lavender
Q lavender – Lavandula xintermedia ‘Munstead’ — edible lavender
R french tarragon – artemisia dracunculus var sativa
S Italian parsley – petroselinum neapolitanum
T sage – salvia officinalis ‘pineapple’
U sage – salvia officinalis ‘icterina’

Culinary garden map