HERBS & SPICES REFERENCE - HERB DESCRIPTIONS

Angelica: A very tall biennial with large clusters of small greenish flowers. The main use is for a condiment or confection. Hollow stems may be candied. Roots and leaves are collected in late summer of second year of growth.

Anise: A dainty annual that has finely cut, serrated leaves with very small, whitish flowers in flat clusters. Leaves and seeds have a sweet taste that suggests licorice.

Basil: An annual that has light green or dark purple leaves. A number of varieties with different growth habits are available. Flowers are small, white and appear in spikes. Spicy leaves have many uses.

Bay, Sweet: Also called laurel. Bay is an evergreen tree used as a potted plant in cold climates. This plant produces the well-known bay leaf, which may be picked for use or dried at any time.

Borage: An annual with coarse, hairy leaves and attractive sky-blue, star-shaped flowers.

Lemon Verbena: Non-hardy, woody shrub for pots and indoor use. Long, pointed, dark green leaves come from each stem node in groups of three leaves. Lemon verbena adds a lemony taste to teas, cold drinks and jellies.

Lovage: A tall perennial plant with shiny, dark green leaves. Has hollow stems that terminate in clusters of yellow flowers. Leaves, young stems and roots are eaten. It gives a slightly spicy taste to many dishes or soups.

Marjoram, Sweet: There are three major species, one of which is sometimes called oregano. Sweet marjoram is an annual plant often used with thyme. It is sweet and spicy. Plants are low growing with small, gray-green leaves on tough, woody stems. Flowerheads have small, pale mauve to white flowers. The delicate flavor is most used for beef, game or poultry.

Myrtle: The true myrtle is a non-hardy evergreen shrub with small evergreen leaves and small, creamy-white flowers that produce blue-black berries. Use as a pot or tub plant. Will take shearing well. Leaves used in potpourri and herb sachets.

Oregano, (Wild Marjoram): A sprawling plant with leaves much coarser than sweet marjoram. Although called oregano, there is some disagreement as to the best source of the oregano flavor. Among other plants with an oregano flavor, Spanish thyme, Thymus nummularius, is an alternative.

Parsley: A biennial plant with often curly, dark green foliage. Seeds are slow to germinate. Well known and the most popular of all herbs.

Peppermint: A spreading plant with numerous upright shoots that may reach a height of 2 feet. Dark green leaves are produced from reddish stems. Grows best in moist soils. Best cut just as flowering begins.

Rosemary: May grow outdoors for summer, but not winter-hardy outdoors. Needs sunny location and well-drained soil. Can be pruned severely if necessary to keep in proportion with pot size. Popular for veal, lamb, shellfish and other meats.

Sage: (Salvia) is a large genus of herbs, sub-shrubs and shrubs belonging to the Mint Family and is represented practically throughout the world. Generally the plants are prized for their ornamental value: the wide variety of colors and shapes of their flowers and foliage. S. officinalis, common or garden sage, is the hardy European sub-shrub with aromatic leaves which is dried and used in cooking. A woody plant with oblong leaves that have a wooly, gray-green covering that is lighter on the bottom. May grow 2 feet high but tends to sprawl. Several forms are available, including purple-leaved, variegated-leaved and dwarf growing. Needs a sunny location and well-drained soil. Used with meats and dressings.

Sage, Pineapple: Not reliably winter-hardy and should be over-wintered in pots. Has rough, pointed leaves and attractive cardinal red flowers. Used to give a pineapple scent to potpourris or to add flavor to drinks such as iced tea.

Savory, Summer: Produces small, bronze-green leaves and small white or lavender flowers. The small leaves are less conspicuous than the stems. Cut when in bud and hang to dry. Used as a condiment for meats and vegetables.

Savory, Winter: This woody plant has shiny, pointed, dark green leaves and small white or lavender flowers. Needs a well-drained, sandy soil. Dead branches should be trimmed out. May be picked and dried at any time.

Spearmint: Has slightly crinkled leaves lighter green than peppermint. Needs moist soil, but very hardy. Leaves and stems may be picked anytime. For drying, pick stems as flowering begins. Leaves used in cold drinks or to make mint sauce.

Tarragon: Has somewhat twisted, narrow, dark green leaves. Grows best in partial shade. Fairly hardy, but needs winter protection to ensure survival in colder climates. Leaves and stems are used fresh to flavor vinegar. Flavor is lost during drying.

Thyme: Stems are low-growing, wiry and woody. Leaves are small and usually gray-green. Needs bright light and well-drained soil. Plants are not long-lived and may need replacement every few years. Other forms of thyme are also useful and attractive. Mother-of-thyme is a prostrate-growing species only a few inches in height. Lemon thyme is also popular. All thyme species may be used for seasoning food. Shoots should be harvested while in flower.

Woodruff, Sweet: A low-growing perennial with shiny leaves in whorls around each stem. Should be grown in shady, woodland sites for best growth. Remove leaves just as the herb comes into flower or during flowering. Has been used for potpourri or strewn in storage cupboards and among linen. Used for the May cup or May wine. Best flavor occurs after leaves have wilted slightly.

Growing Herbs at Home    General Culture    Harvesting Herbs    Herbs Indoors    Herb Descriptions

Unless otherwise noted, all facts are supplied by Ray R. Rothenberger, Department of Horticulture, University of Missouri-Columbia.