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

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

Rosemary

Erect bushy annual herb Small  white, pink, purple, or blue flowers Needle-like leaves Highly aromatic Attracts pollinators Bloom Time: Spring to early Summer

Thyme

Thyme is a hardy, aromatic herb known for its tiny, gray-green leaves and robust, earthy flavour with subtle minty notes. Perfect for seasoning roasted meats, stews, and winter soups, it holds its bold flavour even in hearty dishes. This cold-tolerant perennial thrives in full sun and well-drained soil. Hardier variety Fast-spreading aromatic evergreen ground cover Tiny purple to 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

Sage

Sage is a hardy, aromatic herb known for its soft, silvery-green leaves and warm, earthy flavour with hints of pine and citrus. A staple in savoury dishes, it pairs perfectly with roasted meats, stuffing, and vegetable dishes. Its beautiful foliage and purple-blue flowers also attract pollinators. 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

Italian Parsley, also known as flat-leaf parsley, is a vibrant and versatile herb with bright green, flat leaves and a fresh, slightly peppery flavour. Milder and more flavourful than curly parsley, it’s perfect for enhancing soups, salads, sauces, and pasta dishes.  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

Curled parsley is a versatile herb packed with nutrients such as vitamins A, C, and K, as well as iron and antioxidants. Its curly leaves make it a visually appealing garnish for dishes, and it can also add a fresh, slightly peppery flavour to your meals.  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

Greek Oregano is a robust and aromatic herb known for its bold, earthy flavour with a slightly peppery and citrusy kick. Stronger and more intense than other oregano varieties, it's perfect for seasoning grilled meats, roasted veggies, and savoury sauces.   Woody perennial with rounded to ovate foliage Tiny two-lipped white blooms Flavorful foliage when used fresh or dried Bloom Time: July

Italian Oregano

Italian oregano is a versatile and flavourful herb that can add depth and complexity to dishes. Great for seasoning pizzas, pastas, and sauces. 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

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

Peppermint

Peppermint is a refreshing and aromatic herb known for its cool, minty flavor and vibrant green leaves. Perfect for teas, desserts, and savory dishes, it adds a burst of freshness to any recipe. Peppermint spreads easily with its fast-growing nature. Its invigorating scent also makes it a natural pest repellent. 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

Lemon Balm is a versatile herb known for its refreshing lemon scent. It has numerous benefits, such as reducing stress and anxiety, improving sleep, and aiding digestion.  Typically grown as a herb Medium green foliage is lemon-scented Tiny two-lipped white flowers Bloom Time: June to August

Dill

Dill is a flavorful herb known for its unique taste and aroma. Rich in essential oils and antioxidants, dill offers potential health benefits such as improved digestion and reduced inflammation. Add this versatile herb to your dishes for a boost of flavour and potential health benefits. 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

Coriander (Cilantro)

Coriander (Cilantro) is a versatile herb loved for its bright, citrusy flavor and feathery green leaves. The fresh leaves, known as cilantro, are perfect for salsas, curries, and salads, while the seeds (coriander) offer a warm, nutty spice for baking and savory dishes. Easy to grow in full sun or partial shade, this fast-growing herb thrives in well-drained soil and cooler temperatures.  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

Purple Basil

Discover the benefits of Osmin Purple Basil, a cultivar of Ocimum basilicum with dark purple leaves - an expertly bred variety that boasts a high concentration of beneficial oils and a unique flavor profile. 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

Sweet Basil (Basil Genovese)

Basil Genovese, a variety of sweet basil, is known for its strong aroma and flavor. Its large, glossy leaves are perfect for making fresh pesto or adding to salads and sauces. With its high concentration of beneficial antioxidants, it not only elevates the taste of your meals but also promotes overall health and well-being.  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

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

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

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

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

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

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