Herbs

Everyone can have fresh herbs growing all year long. They are pretty and can fit into so many spots amongst ornamental shrubs and flowers as well as pots. Cook them into excess crop that will go into the freezer for winter use. The most fun thing is to go out and cut fresh herbs for the meal that is on the stove.

Rosemary - is perennial and will become a hedge if not kept under control. They can take almost any condition and are hearty all year. Neither heat nor full sun are a problem. Neither is some shade. Stronger branches can be used as skewers on the grill. There is nothing like fresh rosemary.


French Tarragon - grows very fast in long and soft cascading branches. It is so fragrant and can easily be dried for winter use is desired. In the winter, the branches brown, just cut it back. Likes some protection from late afternoon sun.

Sage - another hearty one that takes lots of heat and sun. It does get a little scraggly in winter. In the spring it should be trimmed back and shaped. It also can be dried easily if desired. Watch for pests that might like to nibble.

Oregano - good all year. Although plant should be cut back in winter, there is still enough to cut. It is much better the rest of the year and grows pretty flower sprigs. Fills out fast into beautiful light green branches starting in spring.

Thyme - another strong growing perennial. It flowers a lot in spring. It is easy to cut back to keep under control. It does well in heat and sun.

Chives - are pretty good perennials. For me they grow well most of the year. In the late fall, they are cut back to the ground. In spring they start to grow fast and produce purple flowers.

Basil - annual for sure! In fall they just drop their leaves, roll over and die. They easily get too hot in No San Gabriel Valley and do well with afternoon shade. The heat and sun stunt them and can make them bitter. I found it best to plant two times in the growing season. BE SURE to pinch back the flowers and cut some often to use. If it is not cut regularly, it just gets woody, leggy and bitter. Use it up making pesto that can be frozen in portions. It is easy and can last a long time!

Marjoram - another good one. It might have to be replanted each year.

Parsley - flat leaf or curly there is nothing like always having this around. It will grow for a full year and does very well through the winter. By early spring replant.

Mint - great to have around, just control it from spreading everywhere.