Herbs

Lemon Grass

Considered a clumping annual in Ontario climates Popular herb with lemony flavouring often used Thai dishes Light green arching foliage emits a strong lemon fragrance when crushed If left in garden the foliage will display burgundy fall colours

Sweet Basil

Erect bushy annual herb Small white blooms Narrowly oval to elliptic leaves Bright green semi-glossy foliage Highly aromatic Both leaves and oils are used as flavouring agents Bloom Time: June to frost

Mojito Mint

Light purple flowers in interrupted terminal spikes Spearmint-scented round leaves Plants are edible raw or cooked Best used to improve flavour of other foods Grows in moist areas, in plains and foothills Bloom Time: July to August

Spearmint

AKA Mentha viridis Light purple flowers in interrupted terminal spikes Spearmint-scented lance-shaped leaves Plants are edible raw or cooked Best used to improve flavour of other foods Grows in moist areas, in plains and foothills Bloom Time: July to August

Wild Chives

White balls of star-like flower clusters Grassy-like leaves and flowers are edible Used for onion flavouring Bloom Time: Late spring to early summer

Italian Oregano

Hardy herb used for culinary purposes Rhizomatous, woody perennial Spreading stems bear rounded to ovate foliage Very fragrant, dark green leaves Clip fresh as needed, or can be dried for year-round use White to pink flowers Bloom Time: Summer

Bush Basil

Small clusters of white to lavender coloured flowers Grown both for its ornamental appeal and culinary uses Uses fresh or dried to add flavour to soups, salads and pastas Considered and annual in Ontario climates

Mother-of-Thyme

Taller than some other cultivars Fast-spreading aromatic evergreen ground cover Tiny purple to deep pink flowers mass over dark green foliage Strong grower that trails over rock walls or pavers Foliage turns purple during the cooler seasons Handles some foot traffic Bloom Time: Early summer to midsummer

Common Sage

Sub-shrub, with an upright habit Gray-green woolly oblong to ovate leaves, 8 cm long Lilac-blue flowers A popular culinary herb Bloom Time: Early to midsummer

Italian Parsley

Culinary herb that is is grown for its fragrant edible leaves Clump forming biennial, typically grown as an annual Harvest fresh or dry for later use Dark green dissected leaves are triangular-shaped Greenish-yellow flowers form on second-year plants Stronger-flavoured than Petroselinum crispum Bloom Time: Seasonal

Curled Parsley

Culinary herb that is grown for its fragrant edible leaves Clump-forming biennial, typically grown as an annual  Harvest fresh or dry for later use Dark green leaves are finely dissected and curled Greenish-yellow flowers form on second-year plants Bloom Time: Seasonal

Greek Oregano

Woody perennial with rounded to ovate foliage Tiny two-lipped white blooms Flavorful foliage when used fresh or dried Bloom Time: July

Variegated Majoram

Hardy herb used for culinary purposes Rhizomatous, woody perennial Spreading stems bear rounded to ovate foliage Very fragrant green leaves with creamy-white margins Clip fresh as needed, or can be dried for year-round use White to pink flowers Spreads less vigorously than the species Bloom Time: Summer

Golden Oregano

Hardy herb used for culinary purposes Rhizomatous, woody perennial Spreading stems bear rounded to ovate foliage Very fragrant golden leaves Clip fresh as needed, or can be dried for year-round use White to pink flowers Spreads less vigorously than the species Bloom Time: Summer

Purple Basil

Erect bushy annual herb Narrowly oval to elliptic leaves Attractive ruffled deep purple foliage Pinkish-purple flowers Highly aromatic Both leaves and oils are used as flavouring agents Bloom Time: Midsummer to early fall

Pineapple Mint

AKA Mentha rotundifolia 'Variegata' Dense spikes of tiny mauve flowers in late summer Variegated green with irregular white-edged leaves, 3-5 cm long Leaves have an apple fragrance Used as a garnish for fruit drinks Bloom Time: Late summer

Peppermint

Small sterile tubular pink flowers Ovate lance-shaped toothed mid-green leaves on red stems Plants are edible raw or cooked Best used to improve flavour of other foods Grows in moist areas in plains and foothills Bloom Time: July to September

Lemon Balm

Typically grown as a herb Medium green foliage is lemon-scented Tiny two-lipped white flowers Bloom Time: June to August

Fennel

Grown for its anise-flavoured foliage and seeds Flat-topped clusters of small, yellow flowers Seeds ripen in early fall Soft, airy, finely cut, yellow-green foliage Resembles a large dill plant Bloom Time: Summer

Coriander

A parsley-like garnish with a distinctive, fresh fragrance Flat-topped clusters of white, sometimes pink flowers Fine, dissected foliage on tall stems Foliage (cilantro) and seeds (coriander) are both edible and a perfect addition to the herbal garden

Tarragon

Culinary herb with lance-like dark green leaves Non or rarely flowering Leaves can be harvested fresh, or cut and hung to dry for later use

Dill

AKA Peucedanum graveolens Dill leaves are harvested just before flowers form and only the top half of the plant should be gathered Tall blue-green feathery stalks produce clusters of tiny yellow flowers Bloom Time: August to September

Wild Chives

Purple-pink balls of star-like flower clusters Both leaves and flowers are edible Used for onion flavouring Bloom Time: Late spring to early summer

Anise Hyssop

AKA Agastache anethiodora, Agastache anisata Tall upright clumping perennial Dense spikes of lavender-purple flowers with violet bracts Medium green lance-shaped aromatic foliage Bloom Time: Summer