Herbs
Perennial herbs …
As a general rule, leaves taste best shortly before flowering. You can, however, pluck leaves any time you choose. If a plant self-seeds aggressively, cutting back after flowering is advisable.
Agastache. A.k.a .anise hyssop. Licorice scent and flavor, beloved of butterflies and goldfinches. Self-seeds aggressively.
Chives and Garlic Chives are very durable. You may be able to get a division from a gardening neighbor.
Egyptian Onions. A.k.a. walking onions. After blooming the tops form little bulbs that fall to earth and perpetuate the plant. Hence the name. Durable and amusing.
Leaf Fennel (the non-bulbing kind) is a tall and attractive butterfly host plant that is a beautiful addition to a flower bed as well as a tasty addition to salads, fish, etc. It is semi perennial – it will generally survive in the Boston area, but may not make it through an especially difficult winter.
Lemon Balm. Smells wonderful, but self-seeds aggressively.
Lovage. Tall (5-6 feet) and ornamental. Intense celery-like flavor. Use the leaves sparingly. Some people chop up the leaves and freeze them to add flavor to winter soups and stews.
Marjoram. Much like oregano.
Mint must be contained or it will take over. Sink some sort of container 18” into the soil, cut back after flowering, and pull out strays at least once a year.
Oregano. Tasty and reliable, but self-seeds aggressively.
Perennial Scallions. Highly recommended. Greens can be harvested from early spring to a very hard frost.
Rosemary. Best grown in a pot so you can bring it indoors in the winter.
Rue. Not a culinary herb. It is generally toxic and a fairly effective abortificant. For some people, touching the plant makes their skin sun-sensitive. Rue is attractive, but keep it away from garden paths where people might casually touch or nibble on it.
Sage. Gets woody in 3-5 years and will probably need to be replaced. Trim it back in the fall for prime leaf production, after blooming for prime flower production.
Salad Burnet. Mild-flavored perennial salad herb.
Thyme. Lovely plant, but may not make it through our coldest winters in exposed locations. Give it a haircut every spring when the crocuses are blooming.
Annual herbs …
Basil. Easy to start from seed, though you may want to start it indoors or purchase seedlings to get an early start on the season. Basil comes in many flavors and colors; if you enjoy Asian cooking, be sure to try growing Thai basil as well as the Italian-style basils used for pesto. Basil may develop fusarium wilt, which stays in your soil from year to year. If so, select resistant varieties from Johnny’s Seeds.
Borage. Edible beautiful flowers, moderately self-seeding, dies back by the end of August.
Calendula. Edible flowers, grows and flowers best in cooler seasons, but should make it through the summer without care.
Cilantro. Easy to grow indoors as well as out.
Cumin. May or may not have time to set seed in our climate, but leaves can be added to salads.
Dill. Seed directly into the garden, and then allow it to self-seed in future years. Leaves get added to salads in June, seeds come by August, after which the plant dies back. Dill is an attractive butterfly host plant that can work well in a mixed flower bed.
Epazote. Like cilantro, fast and easy to grow.
Marigolds. Edible flowers, especially gem series and Mexican Mint Marigold.
Stevia. Natural low-calorie sweetener.
Biennial herb …
Parsley. Flat-leaf types stay cleaner than curly-leaf types, generally have stronger flavor.