herbsplants

Herbs are plants valued primarily for the flavor, aroma, or therapeutic properties of their leaves, stems, flowers, or seeds. The term typically refers to herbaceous species, though some evergreen shrubs such as rosemary or thyme are commonly treated as herbs. Culinary herbs include basil, parsley, cilantro, chives, mint, oregano, thyme, and sage. Herbal plants are often grouped by the families Lamiaceae (mints and relatives) or Apiaceae (parsley family).

Growing considerations: Most herbs prefer full sun and well-drained soil. Many are undemanding and suitable for containers. Propagation is by seeds or cuttings; mint is particularly vigorous and may require containment. Water needs vary; many species tolerate light drought once established. Fertilization is usually light, as excessive fertilizer can reduce flavor.

Uses and harvesting: Leaves are commonly harvested throughout the growing season. For maximum aroma, harvest in the morning before the day’s heat, and prune to encourage bushier growth. Flowering can reduce leaf flavor, so many gardeners remove flowers. Uses include cooking, teas, infusions, and essential oils; some herbs have traditional medicinal or cosmetic uses.

Ecology and notes: Herbs can attract pollinators and beneficial insects but some, like mint, can spread aggressively if not controlled. They are often grown in gardens, kitchen plots, or raised beds for easy access. Spices are related but come from other plant parts such as seeds, bark, or roots; herbs typically provide leaves or blossoms.