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10 Common Herbs And Plants That Are Best For Cooking

Calin Oancea

4/15/20245 min read

Cooking with herbs and vegetables out of your own garden is a cool thing we gardeners do. These cooking herbs are more than just plants, they also bring real utility to your garden.

Today we will reveal 8 herbs that we have also seen and grown in our growing lab. We will also go through their benefits and ideal growing conditions so that you can grow them in your garden and make your dishes better.

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multiple herbs with white leaves
multiple herbs with white leaves
a green cooking herb growing in vegetation
a green cooking herb growing in vegetation
a bushy cooking herb with green leaves
a bushy cooking herb with green leaves

Aloysia Citrodora

The Aloysia Citrodora, also known as Lemon Beebrush, isn't really a herb it's more a small evergreen shrub. But the plant is used to make herbal teas as a liqueur flavoring and to add a lemon flavor to fish and poultry dishes, vegetable marinades, salad dressings, and more. This amazing shrub is also listed as a plant for the herb garden.

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green Clianto herb leaves
green Clianto herb leaves

Cilantro

Cilantro, a lively addition, makes any dish ten times more refreshing and gives a completely different taste which is used in Mexican and Asian cuisines. Its leaves infuse salsas, curries, and salads with a zesty fragrance. After growing it we saw that it is best to opt for early spring or fall planting and growing to avoid bolting in hot weather and full sun.

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Thyme cooking herb stems with small leaves
Thyme cooking herb stems with small leaves

Thyme

Thyme is native to the Mediterranean regions and lends an aromatic flavor to various dishes. Its delicate leaves enrich soups, stews, and marinades. We found that it is best to plant it in early spring or fall for a thriving herb garden.

one Mint herb with multiple green leaves
one Mint herb with multiple green leaves

Mint

Mint, known for its refreshing taste and smell, is a nice herb, close to the clianto. It enlivens teas, cocktails, and desserts with its invigorating aroma. Consider using pots to prevent its exuberant growth in spring.

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a plant with leaves and flowers in a garden
a plant with leaves and flowers in a garden
Sage

Sage, with its soft leaves, imparts an earthy aroma to stuffings and meats, but also, parallel to the Lemon Beebrush, as a tea herb. In some cases, the plant is dried and lighted for its smell when it smokes.

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grass growing next to a Rosemary bush
grass growing next to a Rosemary bush

Rosemary

Rosemary, a sturdy and evergreen herb plant, is harvested in many different kitchens for its robust flavor. It elevates roasted meats and baked potatoes with its fragrant needles. For optimal growth, plant it in early spring or during fall.

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a planter with a Parsley and other herbs
a planter with a Parsley and other herbs

Parsley

Parsley has vibrant leaves and adds a pop of freshness to soups, salads, and sauces, or sprinkle it on any dish. Sometimes it is used together with Clianto. Plant it in early spring or fall for a good growth.

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the cooking herb with green leaves called Oregano
the cooking herb with green leaves called Oregano

Oregano

The Oregano herb looks similar to the Clianto and Basil it is common and appreciated in the Mediterranean regions, elevating sauces, soups, and marinades with its aromatic leaves. It transports your taste buds to sun-soaked shores. Plant it in early spring or fall for a great herb garden.

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a Basil herb in a pod
a Basil herb in a pod

Basil

Basil, with its vibrant green leaves, is a beloved herb in culinary circles. After you grow basil herbs from seed you can start harvesting some of the leaves usually 3-4 weeks of planting. It fits well into salads, pasta, and pesto with its aromatic charm. Plant it after the last frost in late spring for the best long-term health.

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long green Chive stems
long green Chive stems

Chives

Chives, with their mild oniony touch, are perfect for cooking potatoes and eggs, garnishing salads, or sprinkling over bread with butter. They add a nice flavor. like the other herbs, it is best to plant them in early spring or fall and harvest chive herbs usually after 3-4 weeks after planting.

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Sources

Nature and Sustainability uses only high-quality sources, including peer-reviewed studies to support the facts we describe in our articles. Please read our editorial policy to learn more about how we keep our content accurate, reliable, and trustworthy.

  1. Parsley: Parsley | Description, Uses, & Facts | Britannica

  2. Cilantro: How to Grow Cilantro (Coriander) (thespruce.com)

  3. Aloysia Citrodora: Aloysia citriodora (Lemon Beebrush, Lemon Verbena) | North Carolina Extension Gardener Plant Toolbox (ncsu.edu)

  4. Mint: Mint: Planting, Growing, and Harvesting Mint Plants | The Old Farmer's Almanac

  5. Rosemary: Rosemary - Wikipedia

  6. Oregano: How to Grow an Oregano Plant, According to Gardening Experts (marthastewart.com)

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Calin Oancea
Calin Oancea
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Calin is in the garden industry for 5 years now and knows a lot about gardening and plants. He is the owner of this website and responsible for most of the content.