Herbs All about herbs - Denton County Master Gardener Association
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Joseph A. Carroll Building
Herbs
401 W. Hickory Street, Suite 112
Denton, TX 76201-9026
http://dcmga.com
Phone: 940-349-2883 or
Help Desk 940-349-2892
All about herbs
©Denton County Master Gardener Association 1
About DCMGA
Thyme
Mission: educate and engage county residents in the
implementation of research-based horticultural and
environmental practices that create sustainable
gardens, landscapes, and communities.
▪ Begun in 1989 and volunteering under the training and guidance
of Texas A&M University AgriLife and the Denton County
Extension Office.
▪ Each member receives 150 hours of training and supervised 2021 project
practicum experience during their intern year.
▪ 275+ members volunteering more than 20,000 hours each year in
our community.
▪ 40+ projects serving children, adults and community
beautification across Denton County. Herbs for making focaccia
2
What is an Herb?
▪ Plant leaves used for flavoring food, as a medicine, or to add
fragrance. True herbs (botanically speaking) do not have
woody stems. Herbs originate from temperate climates like
those of North Texas.
• Gardeners often have a broader definition that includes plants
with woody stems such as rosemary or plant flowers
(lavender).
• Although the term, “spice” is sometimes used interchangeably
with “herb”, technically spices are harvested from portions of
the plant other than leaves. Spices are native to tropical
climates and can be woody or herbaceous plants.
• Spices often have a stronger flavored than herbs and are
typically used in smaller amounts.*
• Herbs are used fresh and spices are dried before use. Bay Laurel
• If you find the botanical definition a bit confining, the Herb
Society of America defines an herb as, “a plant for use and
delight”.
“Herbs vs. Spices”, Iowa State University Extension and Outreach Services 3
Herbs that grow well in North Texas
Basil Bay Laurel Chives
Cilantro Dill Fennel
Garlic Lavender Lemon balm Sweet basil
Lemon grass Lemon verbena Marjoram
Mexican mint Mexican oregano Mint
marigold
Oregano Parsley Rosemary
Sage Thyme
Perennial (not
Cool season Warm weather
Perennial winter hardy, Mexican oregano
annual annual
comes back)
©Denton County Master Gardener Association 4
Lessons learned about growing herbs
▪ Rosemary is a shrub
▪ Do not plant fennel and dill near
one another; cross pollination can
occur
▪ Mint is a bully and should be
grown in a container or secluded
area
▪ Lemon balm self-seeds and
spreads (even into the grass)
Rosemary
▪ Lavender REALLY hates wet feet
▪ Onion chives behave much better
than garlic chives
Denton County Master Gardener Association 5
Lessons learned about growing herbs
▪ You can successfully harvest cilantro seeds (coriander);
grind into powder to flavor foods or save to plant in the
fall or next spring
▪ Place lemon balm in partial shade to keep leaves from
burning
▪ Lemon grass leaves can cut your hands, be careful
Mexican mint marigold
▪ One oregano or marjoram plant is enough
▪ Most herbs grow best when planted from transplants
▪ Basil is most productive if harvested frequently. Remove
flowering stems to continue leaf growth
▪ Bay laurel needs some protection when temperatures dip
below 25°F
Lemon balm
Denton County Master Gardener Association 6
Herbs can be attractive landscape plants
Italian
Italian
parsley
parsley
Onion
chives
Purple sage
Variegated
sage
Denton County Master Gardener Association 7
Denton County Master Gardener Association 8
Where to plant
Full sun Part sun Either
➢ Basil ➢ Lemon balm ➢ Bay laurel
➢ Dill ➢ Lemon thyme ➢ Parsley
➢ Mexican oregano ➢ Tarragon ➢ Oregano
➢ Mexican mint marigold ➢ Flavored mints
➢ Fennel
➢ Onion chives
➢ Garlic chives
➢ Epazote
➢ Mint
➢ Lavender
➢ Lemon grass ➢ Sage
➢ Lemon verbena ➢ Thyme
➢ Rosemary ➢ Marjoram
➢ Cilantro
Lemon balm
Denton County Master Gardener Association 9
Bed preparation
▪ Soil test to determine needed nutrients:
https://soiltesting.tamu.edu/
▪ Good drainage is the most important soil
characteristic. With heavy clay soils, adding lots
of organic material improves drainage and adds
nutrients. You may add as much as 50%
organic material by volume.
▪ Adding expanded shale helps break up clay
soil.
▪ Herbs are not too picky about soil acidity, which
means they tolerate our often alkaline (or high
pH) soils in North Texas although they prefer a
pH between 6 and 7.
▪ Herb plants need the correct amount of sun Good soil can be “dug” with your hand
light with most preferring 6 to 8 hours per day.
▪ Lightly dampen soil the night before planting.
Denton County Master Gardener Association 10When and how to plant
▪ Direct seed members of the Umbelliferae family such as dill,
cilantro, chervil and fennel in late winter. Cover seeds lightly with
soil and pat down. Water with a fine mist keeping slightly moist
until leaves appear.
▪ Slower growing herbs are better added as transplants. Usually
you need only a couple of each herb type for culinary purposes.
▪ A healthy transplant will be a sturdy-looking plant with a well- Oregano
developed root system that fills the container (but should not be
root bound meaning roots are circling the bottom of the
container).
▪ Place cool-weather transplants in the soil about mid-February
and warm-weather transplants after frost danger has passed
(early April). Perennial herbs may also be planted in the fall and Thyme
then protected with mulch.
▪ Space plants far enough apart to allow good air circulation—
keeping in mind the mature size of the plant.
▪ Insert herb plant at container depth and slightly larger than width.
Pat soil gently to ensure contact with roots.
Denton County Master Gardener Association 11Taking care of herb plants
▪ A slow-release fertilizer can be used for new plants. Once
established, herbs require minimal supplements—perhaps a
liquid fertilizer twice per season. Decomposing mulch adds
soil nutrients.
▪ Water plants when soil is dry down 1 to 2 inches. Most herbs
do not like wet feet, so supplemental water is usually needed
only in the hot summer or during very dry periods.
Curley leaf parsley ▪ Remove weeds that steal nutrients and water from herb
plants. 3 to 4 inch layer of mulch will reduce competing
weeds and help retain moisture.
▪ Harvesting or pruning, including removing dead flowers,
promotes leaf growth. Prune just above a lead node or
branch where you want to force new growth.
▪ For herbs that die back in winter and re-emerge in spring,
remove dead branches in late winter before new growth
appears.
Flat leaf or Italian parsley
Denton County Master Gardener Association 12Growing Herbs in Containers
▪ Many types of containers can be used to grow herbs as long as:
▪ There is a drain hole to keep roots from setting in water
▪ The depth and width is sufficient for plant roots to spread
▪ Choose a good potting mix or supplement soil with 50% composted
organic matter. Add perlite or vermiculite to reduce compression and
add air space for roots.
▪ Group plants by their need for sunlight and water.
▪ Plan on adding supplemental water frequently during hot weather as
containers dry out more quickly than soil.
▪ When growing herbs in containers: Add fertilizer when planting if the
potting mix does not have fertilizer. For annual herbs, fertilize
monthly during the growing season; perennials should be fertilized at
the beginning of the growing season.
Denton County Master Gardener Association 13Good choices for container grown herbs
▪ Bush-type basil
▪ Chives
▪ Lemon balm
▪ Lemon verbena
▪ Mints (spearmint, peppermint,
flavored mints)
▪ Oregano
▪ Parsley
▪ Rosemary
▪ Sage
▪ Sweet marjoram
Denton County Master Gardener Association 14Denton County Master Gardener Association 15
Basil
(Ocimum basilicum), Warm Season Annual
▪ Available types including
Genovese, sweet, cinnamon,
lime, spicy globe, lemon, Thai
and many more.
▪ Plant after danger of frost has
Sweet basil
passed.
▪ Start from seed or transplants.
▪ Place in full sun in well-drained
soil, add mulch to moderate soil
temperature and moisture.
▪ Prune or harvest frequently. Red Osmin Basil
▪ Remove flowers to maintain Cinnamon basil
tasty leaves. Or leave flowers to
attract bees and other
pollinators. 16Bay Laurel
(Laurus nobilis), Perennial
▪ Plant may be grown as small tree or large
shrub.
▪ Aromatic evergreen with shiny, dark green
oval-shaped leaves.
▪ Cold sensitive—protect entire plant by
wrapping with an insulating material if
temperature below 25°F.
▪ Can be grown in large pot.
▪ Leaves are used in stews, soups, and
broth to enhance flavor of dish.
▪ Remove leaf before serving.
▪ Historically L. nobilis symbolized victory, Bay laurel
achievement, and status.
17Chives (Onion and Garlic)
Allium schoenoprasum (onion); Allium tuberosum
(garlic), Perennial
▪ Onion chives are a more desirable plant
than garlic chives.
▪ Garlic chives are invasive, spread
prolifically from seeds and are hard to
eliminate in garden or landscape.
▪ Plant in full sun. Requires little
Chives supplemental water or fertilizer.
Chinese and garlic ▪ Harvest by cutting a handful of chives
chives have white close to the ground
flowers, onion chives
have lavender-colored ▪ Chopped chives can be used to flavor
flowers. butter, salad dressing, omelets and baked
potatoes.
18Cilantro
(Coriandrum sativum), Cool Season Annual
▪ Start from seed or purchase plant at garden
center. Plant in early spring or early fall.
▪ Also called Chinese parsley. Seeds from the
cilantro plant are the spice, coriander. Prefers
cool weather. Produces small, white flowers prior
to going to seed, which may reproduce.
▪ Morning sun/afternoon shade. May be grown in “A genetic variant near
containers. Frost tolerant. olfactory receptor genes
influences cilantro
▪ Leaves and stems are used in Mexican cooking preference.” Causing some
for salsas, salad dressings, guacamole, people to experience an
casseroles and soups. unpleasant soapy taste.
(BioMed Central, 2012)
▪ Also used in Asian and Indian recipes.
19Dill
(Anethum graveolens), Cool season annual
▪ Plant in full sun with protection from
strong winds.
▪ Sow seeds or place transplants in early
spring or fall. Dill tolerates a frost, but
not a hard freeze.
▪ Tolerant of most soil types, but prefers
slightly acidic, well-draining soil.
▪ Sow seeds every 2 to 3 weeks for a
continuous harvest until temperatures
become too hot or too cold. Dill produces small yellow flowers that
▪ May self-seed. become seeds which may be harvested
▪ Dill attracts swallowtail caterpillars. for use in pickling, salad dressings and
bread making.
20Fennel
(Foeniculum Vulgare), Short-lived perennial
▪ Available in green or bronze.
▪ Native to the Mediterranean region.
▪ Grows about five feet tall with dark green, feathery
leaves, which appear similar to dill. The tall stalk
looks like celery and is often consumed as a
vegetable, while the leaves and seeds are used to
flavor foods. Dill
▪ Fennel is related to caraway. Photo: bbrown
▪ Available as direct seed or transplants.
▪ Full sun with afternoon shade.
▪ Not picky about soil, but requires good drainage.
▪ Florence fennel (sometimes known by its Italian
name finnochio) produces an edible bulb.
21Lavender
(Lavandula angustifolia), Perennial
▪ Attractive very fragrant plant. Popular with
bees.
▪ Member of the mint family.
▪ Blooms in the spring in North Texas.
▪ Full sun or a couple of hours of afternoon
shade.
▪ Common varieties include French, Spanish and
English.
▪ Dried flowers can be used in various recipes
including ice cream, lemonade, iced tea and Do not overwater—
cookies. Also used in sachets. hates wet feet.
▪ Is included among herbs in Herbs de Provence.
▪ Drought tolerant.
22Lemon Balm
(Melissa officinalis), Tender Perennial
▪ Easy to grow lemon scented member of the
mint family.
▪ Prefers partial shade and regular watering.
▪ Prune to about 3-4 inches if plant becomes
leggy in summer.
▪ Used in teas, beers, and wine and with fish,
mushrooms, and soft cheeses. Fresh leaves
are used in salads, marinades for vegetables,
chicken salad, pesto and poultry stuffing. Lemon balm
▪ Grows well in containers, which you may prefer
because it spreads aggressively.
▪ May die back in winter and then return from
roots in spring. 23Lemon grass
(Cymbopogon citratus), Tender perennial
▪ Tropical herb packed with strong citrus flavor
with a hint of ginger.
▪ Full sun planted in well-drained soil with high
organic content. Water regularly.
▪ Grass-like clump 3 to 5 feet tall.
▪ Can be grown in a large pot.
▪ If left in the ground in winter, protect with a
deep layer of mulch.
Soups and stir fry. Use tender or soft leaves.
Remove before serving.
24Lemon Verbena
Aloysia triphylla (previously Lippia citratus) Tender perennial
▪ Can be planted from transplants, seeds or cuttings.
Transplants are the most reliable. Lemon verbena
typically drops its leaves when temperatures dip below
40 degrees F, entering dormancy. It’s possible to
overwinter lemon verbena outdoors in zone 8 and
warmer.
▪ Plant in loose well-drained soil. Grows well in containers
or in the ground. Protect in winter with mulch or frost Photo: bbrown
covering or move indoors.
▪ Plant in full morning sun with afternoon shade or in Lemon verbena can be used
partial sun. Blooms in late summer. Can become leggy if in place of lemon zest to add
planted in too much shade. flavor to roasting meats, fish,
salad dressing, tea, jellies
▪ Heavy feeder. Fertilize monthly during the growing
and baked goods.
season and harden off by withholding water prior to
winter dormancy.
25Marjoram
(Origanum x marjoricum), Tender perennial; related to oregano
▪ Plant in spring in rich soil that receives afternoon
shade.
▪ Sometimes used as a border plant or in English
knot garden, under ideal conditions it can get up to
2 feet tall and wide.
▪ Protect with mulch in winter. Propagate by division.
▪ Can be grown in containers. Harvest by cutting a
stem close to the ground. Can be dried, but does
not retain flavor well.
▪ Used in many Italian dishes with a flavor slightly
milder and sweeter than oregano. Provides a
wonderful complement to stews, fish dishes and
roasted meats.
26Mexican Oregano
(Poliomintha maderensi), Perennial
▪ Also called oregano cimarrón, Mexican sage,
hierba dulce, and redbrush lippia.
▪ Not a true oregano – but has a similar, though
distinct, flavor.
▪ Usually a perennial in North Texas.
▪ Prefers afternoon shade but can survive in full
sun.
▪ Has tubular white, pink or lavender flowers.
Mexican oregano in bloom Blooms from May through November.
Photo: bbrown
▪ Drought tolerant.
▪ Leaves are used in chili, soups and as a
seasoning for tomato-based enchilada or taco
sauces. 27Mexican Mint Marigold
(Tagetes lucida), Perennial
▪ Also known as Texas Tarragon.
▪ Has similar fragrance and flavor to French
tarragon—a plant that is very challenging to
grow successfully in North Texas.
▪ Easy to grow. Plant after the last frost in full
sun or in a location with afternoon shade.
Prefers well-drained soil. Somewhat drought
tolerant, but performs better if watered Mexican mint marigold
weekly. Photo: bbrown
▪ Well behaved with limited spreading.
Mexican Mint Marigold
▪ Dies back in winter and dead branches Yellow marigold-like blooms
should be removed at ground level. in the fall
▪ Leaves can be used to flavor many dishes
including sauces, dressings and chicken
salad. 28Mint (menta var.)
Perennial
▪ Very easy to grow. Many varieties of mint are
available including peppermint, spearmint, apple,
cinnamon, lemon, lime, chocolate and orange.
▪ Upright growth habit reaching 2 to 3 feet. Chocolate Mint
▪ Full sun to partial shade.
▪ Leaves die off in freezing weather and plant comes
back from roots in early spring.
▪ Garden BULLY! Place where plant can be contained
as it has a voracious spreading habit.
▪ Leaves can be used to flavor drinks, sauces and
desserts. Mint
Photo: bbrown
▪ Likes supplemental water more than most herbs.
29Oregano
(Origanum vulgare), Perennial
▪ Easy to grow, likes afternoon shade. Can become
leggy in summer.
▪ Drought tolerant but wants some supplemental water
during hot, dry summer.
▪ Spreads horizontally and may be used as a ground
cover. Greek Oregano
▪ Several varieties of oregano are available in garden
centers.
▪ Leaves can be used to flavor sauces, rubs, vegetable
dishes, casseroles, herbed butter and salad dressings.
▪ With a stronger flavor than its relative marjoram, it is Oregano
can often be found in Italian, tomato-based dishes.
(Italian – strong spicy; Greek – a bit peppery; Mexican
– earthy)
30Parsley
(Petroselinum crispum), Cool Season Annual
▪ Slow to germinate from seed, but grows well from
transplants.
▪ Curley and flat leaf (Italian) varieties.
▪ Plant in cool weather into fertile, well-drained soil Curley-leaf Parsley
with morning sun and afternoon shade. Harvest as
needed by cutting stalks close to the ground.
▪ Parsley has a delicate favor that combines well with
other herbs such as basil, chives, dill, garlic,
marjoram, mint, oregano and thyme.
Flat-leaf (Italian) Parsley
In Middle Eastern dishes, parsley is used fresh, while in European-style dishes, including
soups and sauces, parsley may be added during cooking and then refreshed at the end.
Curly parsley is often used as a garnish.
31Rosemary
(Rosemary officinalis), Perennial
▪ Evergreen shrub. Upright and prostrate or
trailing varieties are available. Upright variety
is used more often for cooking. Shrubs can
become 5 feet tall and 5 to 6 feet wide.
▪ Rosemary tolerates some shade. The upright
type is more freeze tolerant than the spreading Rosemary
variety. Do not overwater. Harvest any time
after plant is established.
▪ Small purple or light blue flowers in winter.
Chop leaves finely as they are a bit
▪ Tolerates freezing temperatures, heat, and tough. Or, use whole stem and
drought. May repels some insects. remove after cooking. Stems can be
▪ Leaves are delicious in sauces, rubs, butters used as skewers for grilling meat and
vegetables.
and vegetable dishes.
32Sage
(Salvia officinalis), Perennial
▪ Hardy perennial; sun to partial shade. Many varieties
available including purple, variegated, golden and
tricolor.
▪ Starting sage from transplants or cuttings is easier than
starting it from seed. Common or culinary sage
▪ Plant sage in spring or fall. Soil must be well-drained
Common Sage
and allowed to dry out between watering.
▪ Plants should be pruned severely in late winter or early
spring. Harvest leaves any time after the plant is well
established.
▪ Adds pungent flavor to beans, stuffing, sausage, poultry Variegated
and roasts. Because of its strong taste, use a light hand Sage
when adding sage.
33Thyme
(Thymus var.), Perennial
▪ Plant in spring. Can be used as ground cover or grown
in a container. Many varieties available including
lemon, variegated, French, German and English
thyme.
▪ Sun to partial shade.
▪ Small white flowers in spring. Trim lightly after Thyme
flowering. Photo: bbrown
▪ Aromatic, strong flavor. Use a light hand when adding Thyme pairs well with
to recipes. lamb, poultry and tomato-
▪ Remove leaves from woody stem before adding to based dishes in soups,
stews, stocks and sauces.
soups or sauces. Alternatively, use entire stem for Add thyme near the end of
cooking and remove before serving. cooking to maintain flavor.
34Denton County Master Gardener Association 35
Harvesting Herbs
▪ Begin harvesting an herb when the plant has at
least a few inches of foliage.
➢Annuals: Up to 75% of the growth can be
harvested at one time.
➢Perennials harvest only about 1/3 of leaf
growth*.
▪ Herbs are most flavorful when picked in the
Common culinary sage
morning just after the dew has dried from the Sage--variegated
leaves.
▪ Herbs, such as basil, grown for their foliage
should be harvested before they flower because
flowering can cause the leaves to develop an off-
flavor.
▪ Stop harvesting perennial herbs about one month
before the first frost date.
Curly-leaf parsley
Denton County Master Gardener Association 36Using Fresh or Dried Herbs in Recipes
▪ Fresh herbs are generally preferred for cooking,
butters and salad dressings. Not all herbs can take
▪ Culinary herbs, such as rosemary, thyme and the heat
oregano are available from the garden almost all • Add hearty herbs at the
beginning of cooking to
year in North Texas.
optimize flavor
▪ If recipe calls for dried herbs, add 3 times the (Rosemary, thyme, bay,
specified amount when using fresh herbs. oregano, sage, marjoram)
However, there are exceptions to the general rule.
So, the best guide is your own taste. Start with a • Add delicate herbs in the
final minute of cooking or
small amount of dried herb and gradually increase.
as a garnish (basil,
▪ Store dried herbs in an airtight container in a cool, parsley, cilantro, dill,
dark space to retain flavor and fragrance. mint, chives, tarragon)
▪ Dried herbs maintain some flavor for about 1 year.*
“Harvesting and Preserving Herbs for the Home Gardener”, Department of Horticultural Science, North Carolina Cooperative Extension Service, North Carolina
State University
Denton County Master Gardener Association 37Preparing Herbs for Cooking
▪ Fresh herbs keep their flavor for about 1 week to 10 days when
stored in the refrigerator. Wrap stems in damp paper towel.
▪ Many herbs such as cilantro, basil and parsley store best when
their stems are placed in a glass of 1 to 2 inches of water in the
refrigerator.
▪ Remove leaves from stems before using. Wash and pat dry.
For herbs on woody stems, grab the top of the stem with one
hand and with the other hand move down the stem opposite
the direction of growth to remove leaves.
▪ Leaves from soft stem herbs, like basil and cilantro, can be
removed with scissors or by pulling against the stem in the Sweet Basil
direction of growth.
Note: Herbs may be sanitized in a mild bleach solution using 1 teaspoon household bleach per 6 cups of water.
After dipping, rinse thoroughly under cold water and pat dry. (Colorado State University Extension Service).
Denton County Master Gardener Association 38Herb cooking tips
▪ Whole leaf herbs maintain flavor longer than
ground herbs. Crumble the herb just before
adding to cooking.
▪ Dried herbs require about 15 minutes to
rehydrate.
Photo: Pixabay
▪ It is better to use a spoon to add herbs to
cooking ingredients rather than shaking from
the jar, which allows steam to affect the
remaining herbs in the container.
▪ Only wash herbs just before cooking.
▪ The finer you chop your herbs, the more oils
released and the more fragrant the herb will
become.
Photo: Flickr Khairil Zhafri
Denton County Master Gardener Association 39Herb fun facts
▪ Do you know the real difference between herbs and spices? herbs are plant leaves
(fresh or dry) while spices are other parts of the plant including roots, stems, flowers,
seeds and berries. This means that plants with edible leaves and seeds (like dill and
cilantro) are both herbs and spices.
▪ Speaking of cilantro, some people hate it finding that it tastes like soap. Why? “A genetic
variant near olfactory receptor genes influences cilantro preference. Causing some
people to experience an unpleasant soapy taste.” (BioMed Central, 2012)
▪ The swallowtail caterpillar enjoys fennel, dill and parsley. Many gardeners grow extras of
these plants just for them.
▪ Before indoor plumbing and daily showers, people often wore corsages of lavender to
cover up body odor.
▪ In Middle Eastern dishes, parsley is used fresh, while in European-style dishes, including
soups and sauces, parsley may be added during cooking and then refreshed at the end.
Curly parsley is often used as a garnish.
▪ Rosemary stems can be cleaned and used as skewers for grilling meat and vegetables.
▪ Thyme is highly antiseptic and historically applied to wounds as a decoction or tincture in
alcohol.
▪ The website Webmd lists lemon balm as useful in treating digestive problems, pain,
menstrual cramps, insomnia andDenton
headaches.
County Master Gardener Association 40Resources and References
▪ Growing Herbs in Texas: https://aggie-horticulture.tamu.edu/organic/files/2011/03/E-
561_growing_herbs_texas.pdf
▪ Herbs for Texas Landscapes: https://agrilifeextension.tamu.edu/browse/featured-solutions/gardening-
landscaping/herbs-texas-landscapes/
▪ Growing Herbs: Alabama Extension Service https://store.aces.edu/ItemDetail.aspx?ProductID=13581
▪ DCMGA Herb page: https://dcmga.com/north-texas-gardening/herbs-in-north-texas/
▪ Herb Society of America, “Learn about herbs”: http://www.herbsociety.org/hsa-learn/hsa-learn-landing.html
▪ National Center for Complementary and Integrative Health: https://nccih.nih.gov/research. Search by herb
or by disease.
▪ Mayo Clinic Herbs and Supplements: http://www.mayoclinic.org/drugs-supplements
▪ “Herbs in Southern Gardens” University of Georgia Extension:
http://extension.uga.edu/publications/detail.html?number=B1170&title=Herbs%20in%20Southern%20Gard
ens
Denton County Master Gardener Association 41You can also read
