Herbs for a kitchen garden (common and not)

Until I get my own 'forever garden' I'm not going to bother with too many perennials this year unless I get them dirt-cheap from somewhere) but it's nice to think about it and dream. Just for a reference, my area is a 5b on the plant hardiness zones map.
Ontario and Quebec plant hardiness zones


Perennials

Bay- this evergreen tree *may* survive outside under the right conditions, but it does quite well in a big pot which you can over-winter in a sunny, south-facing window or a nice, protected greenhouse or garage. Although, if we keep getting warm winters it shouldn't be a problem. Not that this is necessarily a good thing. It needs full sunshine and a good watering once it dries down. These leaves are the traditional garlands used to award the victors of athletic competitions in Greece.

Chives- this is probably the easiest plant to grow on the planet. The leaves and flowers are edible, and every once in a while it's a good idea to split it to give the roots room to grow. It will grow in part shade but prefers full sun, and they like dry feet so just throw a bit of water at them every once in a while.

Lavender- there are two varieties commonly grown in gardens, English and French. The English variety is smaller and has smaller flowers, but it's hardy to zone 5. Keep in a sheltered area with good sun for the best chance of it surviving the winter. It's not a typical 'culinary' herb, but it's lovely, smells great, and is easy to grow. So, why not?



Lemon balm- it's a relative of mint, and grows much the same way. It's wonderful in herbal teas, and the bees love it. As the name suggests, the leaves smell a bit like lemon. Again, it might get killed off by a hard winter in our area, but it's easy to re-grow. Some more suggestions I've seen are to chop some leaves into your fruit salad, or make a lemon balm and honey butter.

Lemon verbena- it's a perennial shrub, but again, a hard winter could kill it. The leaves have many uses in cooking and teas and smell great.

Lovage- this whole plant is useful from seeds to roots (although, be careful of the roots- some people have a photosensitive reaction to them). It's hardy and vigorous, but has fallen out of favour in most gardens these days, again, probably because it smells and tastes like celery, which people prefer to buy at the store. But, it's easier to grow than celery, and it comes back every year...

Mint- it makes a great tea, but it's a monster in the garden. Only plant it if you have space and a ruthless willingness to bomb it back to the stone ages on a regular basis. My personal favourite is the kind that smells like chocolate. There are quite a few different flavours and scents.

Sage- this low shrub has a long history of being used as medicine, and has been proven in the modern era to help cognitive function in about the same way that caffeine does. But, honestly, the best thing about it is that it tastes really good with chicken, cheese, or beans, and bees love the flowers. It's easy to care for, and likes dry feet and sun.

Sorrel- this plant is quite frost hardy, and has a tangy, slightly sour taste. It's good in soups and salads, and is part of many traditional dishes across Europe. The plants like sun or partial shade, and moisture-retentive soil. French sorrel can also be grown indoors in pots as a fresh herb in the winter. They need to be divided every few years to keep their roots free.

Tarragon (Artemisia dracunculus)- there are a few varieties of Tarragon bushes, but only the French variety is good for cooking. It propagates only by root division so you'll have to buy it from a nursery. It likes heat and sun and not too much water. Like most perennials originally from warmer climes, a good, stiff Ontario winter could kill it.


Thyme- there are quite a few varieties, both low-growing and bushy. There's the charming folk tradition of keeping a patch of thyme to attract good fairies. I like growing the low kind in a cobblestone path, and the bush-variety is an excellent staple to go along with Oregano.

Wintergreen (Gaultheria procumbens)- this low shrub is the only plant on this list native to North America. It can spread by its edible berries or by rhizome, and it prefers to live in acidic soil such as found in pine and oak forests. The berries are edible, and the leaves make a nice tea. This was a popular flavouring for candies in the past. It will grow in shade or partial sun (where it will bear fruit) and might make a nice addition to a shady area of your yard.

Winter savory- harder to find, but it's perennial and can be easily grown from seed, and with sage it makes an excellent flavouring for chicken. It likes full sun and dry feet. It is quite pungent when fresh, but the longer you cook it the less flavour you end up with, so maybe add it near the end of cooking. The chipmunks in my backyard kept eating it for some reason last summer. If you keep it mulched in the winter it will survive in a sunny place.


Biennials


Alexanders- this herb fell out of favour with the rise of popularity of celery. It tastes a bit like a cross between celery and parsley, and can grow to 5' under the right conditions. It has gone wild in Britain, and was supposedly brought there by the Romans. It was a favourite in monastery gardens and you can still find it growing in those abandoned garden plots today. So, obviously, it's easy to take care of. But, Britain has a milder climate than us, so, it might not survive our winters.
http://www.seedaholic.com/alexanders.html

Angelica- the garden variety is called Angelica archangelica. If you see it growing wild be *VERY CAREFUL* that you know what it is, because it looks just like a common and highly poisonous plant. However, if you're buying a plant from a nursery or growing it from seed obviously you'll be fine. It was highly regarded in medieval Scandinavia as a flavouring and a medicine. The seeds of this plant are used to make absinthe, and other parts are used in various alcohols. The flavour is described as 'musky' or like 'juniper'. It might be interesting to try it and see sometime. It sounds very dramatic.



 Annuals

Basil- I find it's a bit more energy-intensive. You have to keep an eye on it so it doesn't go to seed, and it's quite tender. Treat it more like a vegetable than an herb. The only reason I bother is because I love pesto so much. (Which I freeze in ice cube trays for later!) There are so many flavour varieties that it can be hard to choose.

Borage- it makes a fabulous addition to herbal teas, and the bees love it. The leaves taste a bit like cucumber and the flowers are sweet like honey, so it's also a nice addition to salads. It will self-seed, but it does wander in the garden a bit. You'll find it popping up in strange places. A hard winter can wipe it out, so if you want to keep it it's best to save some of the seed. Some people find they have a reaction to it, so be careful if you're trying it for the first time and have a history of allergies.

Chervil (Anthriscus cerefolium)- used along with tarragon, chives and parsley in the traditional French fines herbes mixture. It's great with eggs, and shouldn't be cooked too long as the flavour disappears with prolonged heat. Plant in early spring or late fall (in a greenhouse), as it will quickly bolt in the heat and prefers cool, moist temperatures.

Coriander/Cilantro- some people love it, others hate it. I'm one of those people who can't stand the flavour, unfortunately, so I've never grown it. It does best in pots and needs thorough watering. In our climate it won't get overwhelmed by the heat, but if you're having a long stretch of heat it might appreciate a bit of afternoon shade. Apparently the whole plant is edible from the seeds to the roots. I will leave that for other people to try.

Dill- it's a prolific self-seeder and grows like the Dickens. It dries easily and stores well. I love sprinkling it over a bit of salmon while I'm cooking it. Some people grow it for micro-greens in their salads, as well as the usual pickle route.

Marjoram- I'm putting it in the annual section because it's really only a perennial in zones 7-9 (so, if you live around Windsor or St.Catherines, Ontario, it will survive, but nowhere else). It's also occasionally included in the French fines herbes mixture, and is used in many recipes. It keeps well when dried.

Parsley- annual in our climate. It's used as a garnish, pot-herb, or in tabouleh (with mint). It is quite nutritious, with a long list of beneficial vitamins, antioxidants, etc.

Rosemary- Annual in our climate, but a perennial in the Mediterranean. It thrives on neglect outside. Just water it every once in a while and let it grow in a very sunny place. Inside it's quite finicky. In the fall uproot the whole plant, chop into pieces (chop off the dirty root ball of course) and dry in a large paper bag. Easy-peasy, and it smells and tastes SO much better than the stuff you get from the store.

Summer savory- It's not difficult to maintain. It's something different to try if you're tired of the usual thyme and oregano.

Oregano- again, there are quite a few varieties of this perennial (but it's usually an annual in our climate). It can get quite bushy, so feel free to trim back with vigour. I put bits aside for the winter all summer long, so by the fall I'm ready for winter. It may survive in a sheltered, sunny corner if you mulch it over the winter. Grow lots of it. You'll use it often.