Culinary Herbs

Laurus Nobilis This Turkish-native tree is an aromatic addition to many savory dishes, including pasta sauce and stews. Add whole leaves, and remove them at the end of cooking.

Cordiothymus capitatus This Turkish-native herb in the thyme family has a spicy, herbaceous flavor. It is used in some communities as an ingredient in za'attar (along with sumac and sesame seeds).

This native of Greece and Italy is familiar in Italian and Greek seasonings. Add some to a pizza, use it to dress up jarred pasta sauce, or mix with garlic and lemon to season a chicken.

Lippia Graveolens This "Mexican Oregano" (unrelated to Greek oregano and the other Mexican Oregano in the garden) is native to Sonora and Durango states. It is an ingredient in better chili powders. Use it to make your own special chili dish.

Poliomintha longiflora This "Mexican Oregano" (all three of the "oreganos" in the garden are unrelated) is native to Oaxaca. It is a distant relative of the mint family and is commonly used to season black bean dishes.

Satureja thymbra This spicy thyme relative is native to the eastern Mediterranean coast, from Cyprus to Italy to Libya. It is used by some communities in za'attar blends.

Salvia rosmarinus This native of the European Mediterranean coast is in the sage family. It is often used to season meats and poultry. It is also very tasty roasted along with corn on the cob.

Oreganum maru This relative of Greek oregano is native to Syria and Lebanon. It has a slightly mellower flavor than oregano. It is used by some communities in za'attar blends.

This sturdy flower is not used for culinary purposes.

Zingiber officinale This plant is native to east and southeast Asia, and is easily grown in the summer from rhizomes purchased in the grocery store (it is so well domesticated that it has lost the ability to set seed). Most years, we harvest rhizomes in January to share for using in a variety of Asian dishes. Rhizomes store for up to a few months in a cool pantry.

Cymbopogom citratus This plant is native to southeast Asia and is propagated by rooted divisions. Use it in Thai and Vietnamese dishes along with basil, peppers, ginger, coconut, and other seasonings.

Perilla frutescens This member of the mint family plant is native to east and southeast Asia. It is used in a variety of cuisines from the region, especially in fish and vegetarian dishes.

This herb of love-or-hate fame grows feral in the garden during the cool months (look for it during most of spring semester), then flowers and bears coriander seeds. The immature seeds have a fresh coriander flavor and can be used fresh or pickled (like capers). The mature, dry seeds can be stored for months and used whole or crushed.

This relative of cilantro and dill is far smaller and thrives in warm weather. Sprinkle a few leaves in a salad for extra flavor, or wait for mature seeds to use in a variety of dishes, including Indian, Arab, and Mexican favorites.

These frilly leaves thrive in cool weather. They are used in a variety of Eastern European and Arab dishes. The leaves and/or seeds are also a key ingredient for many pickles. Find it in the boxes by the garden entrance during the cool months of spring semester.

These European thyme cultivars are very fragrant. We recommend using either (or both) to season a roast chicken.

This is the sage that gives sausage and stuffing their distinct flavors.

If you wander behind the old mailboxes and through the alley, you'll notice a spicy fragrance. The cinnamon tree is on the west side of the sidewalk. The bark is too hard to grind at home, but the leaves make fine tea. You can also add a leaf or two to a pot of rice to make a nice pilaf or rice pudding. Leaves become more flavorful as they mature.

This tree is at the far north end of the west campus parking lot, next to the railroad tracks. Pink peppercorns are native to Peru and aren't the same tree as black pepper, but are used in the same way. Harvest the pink berries in late fall and winter.