Herbs and Spices
Culinary, aromatic, medicinal, and tea plants grown for leaves, seeds, bark, roots, flowers, or oils.
Herbs are usually leaves or soft stems. Spices are often seeds, bark, roots, fruits, or dried flower parts.
Common Kinds
Section titled “Common Kinds”| Kind | Examples | Notes |
|---|---|---|
| Soft annual herbs | Basil, cilantro, dill, chervil | Quick crops, frequent sowing |
| Perennial woody herbs | Rosemary, thyme, sage, bay | Bright light, drainage, pruning |
| Moisture-loving herbs | Mint, parsley, chives, Vietnamese mint | More water, rich soil |
| Seed spices | Coriander, cumin, fennel, mustard | Let plants flower and set seed |
| Root and rhizome spices | Ginger, turmeric, galangal | Warmth, moisture, long season |
| Flower and bark spices | Saffron, cloves, cinnamon | Climate-specific or specialist crops |
Container Notes
Section titled “Container Notes”Mint spreads aggressively and is often best in a pot. Mediterranean herbs usually fail in heavy wet soil, especially in winter.