Useful and Easy To Grow Perennial Herbs

Chives

It is the leaves of these charming little onions that one dices to add to salads, sandwich spreads, etc. The plants and their round purple flower heads (also edible) are pretty enough for any garden, and make attractive permanent edgings for herb gardens or flower beds. They grow eight to twelve inches high and like full sun. Plant the bulbs (onions) at any time, or you can start them from seed--though that gives much slower results. If any of your friends have chives, they will be happy to give you a start. Put plants five inches apart, for they will multiply rapidly. Cut the plants nearly to the ground each year after they flower, and new growth will come up immediately. Divide clumps every few years so they will not become overcrowded and do poorly. Chives love compost.

Mint

That minty-smelling plant that grows wild in this area is a variety of Pennyroyal, a fairly toxic member of the mint family useful only to repel bugs. Do not ingest this wild plant.
There are numerous types of mint, but probably spearmint is the most popular. Its leaves are used to flavor cold drinks and to make mint sauce. Put some sort of barrier around this plant family's roots, for mint is an invasive spreader that will crowd out other plants. Set it inside a sunken tile or in a space enclosed by paving. To get a start, buy a plant. It will grow one or two feet high in sun or part shade, and will like moist soil. Leaves for drying should be cut before the flowering season.

Parsley

This handsome, dependable plant with curly, fringed foliage is a biennial usually treated as an annual, and does best nearest the coast or during the cool season of the year if inland. To speed the germination of seeds, soak them in water overnight before planting. Parsley likes full sun, is low-growing, only six to eight inches tall, and makes an excellent garnish or edge for the herb garden as well as a garnish and flavoring for food. Leaves may be used fresh at any time or be dried in a very slow oven. You may dig and pot plants in autumn to bring indoors for use during the winter. Set the pot in a sunny window and give it good care.

Sage

Plants are started from seed sown outdoors in spring in full sun. Each plant needs eighteen inches of space. They grow 1 1/2 to 2 feet high, with wooly gray leaves that have a pebbled texture. It is these leaves that are used, fresh or dried, for seasoning meats and dressings. Pick them from the stem at any time to use fresh or dry. If you cut the plant back occasionally, new growth will develop.

Thyme

Tiny aromatic leaves cover this creeping groundcover plant that is related to mints. It comes in many varieties and grows from two to ten inches high. Get your start by buying plants, begging a division from a friend; or, if you are clever with seeds, you can start them. Thymes like sun and very fast-draining soil. They tolerate drought. Each year, after the flowering season, cut the plants back severely--or do it in early spring.