How to Grow & Select Herbs

How to Grow Herbs

The University of Maryland Extension offers these valueable resources -

Growing Herbs in Containers and Indoors

Care of Herbs and Starting Herbs from Seed

Tips on Cooking with Fresh Herbs

Selection of Herbs

Usage & Caution

Many of these plants have traditional medicinal or culinary uses, but proper identification and safe handling are crucial. Some species contain potent compounds requiring expert guidance before internal use. Additionally, confirm each species’ local nativity to support the region’s ecology and to avoid introducing non-native or invasive relatives.

Almond, Prunus dulcis (syn. P. amygdalus), Edible nut, symbol of vigilance or awakening

Aloe (Agarwood), Aquilaria spp., Fragrant resinous wood for perfuming, burial

American Ginseng, Panax quinquefolius, Valued adaptogen in traditional medicine; at-risk from overharvest

American Skullcap, Scutellaria lateriflora, Nervine herb in folk medicine, low-to-mid height, moist habitats

Anise, Pimpinella anisum, Seeds used to flavor sweets, liqueurs, and baked goods

Anise Hyssop, Agastache foeniculum, Licorice-like leaves/flowers for teas, pollinator plant

Anise Myrtle, Syzygium anisatum, weet, anise-flavoured leaves for desserts, teas.

Balm of Gilead, Commiphora gileadensis (various balsam species), Medicinal resin, salve

Barley, Hordeum vulgare, Staple cereal, used for bread and sometimes beer

Basil  (Sweet Basil), Ocimum basilicum, Fresh leaves used in sauces, salads, and pesto

Basil (Holy Basil), Ocimum tenuiflorum, Distinct peppery flavor; used in stir-fries and herbal teas

Basil (Thai Basil), Ocimum basilicum var. thyrsiflora, Licorice-like flavor for curries, soups, fresh spring rolls

Bay Laurel, Laurus nobilis, Whole leaves simmered in soups, stews, sauces

Bee Balm, Monarda didyma, Bright red flowers; leaves used in teas, pollinator-friendly

Black Cohosh, Actaea racemosa, Traditional medicinal use for women's health; tall woodland perennial

Blue Cohosh, Caulophyllum thalictroides, Historically used for medicinal purposes, caution advised

Blue Vervain, Verbena hastata, Used in teas/tinctures for mild sedative/digestive aid, pollinator-friendly

Boneset, Eupatorium perfoliatum, Historically used for fevers (bitter tea), pollinator-friendly

Borage, Borago officinalis, Edible flowers and leaves, often used in salads or as a garnish

Caraway, Carum carvi, Seeds used in breads, soups, cheeses; distinct, earthy flavor

Cardinal Flower, Lobelia cardinalis, Striking red blooms, hummingbird favorite; caution with alkaloids

Carolina Allspice (Sweetshrub), Calycanthus floridus, Fragrant maroon flowers, aromatic bark used historically as spice substitute

Catnip, Nepeta cataria, Mild sedative tea for humans; stimulant for cats

Cedar of Lebanon, Cedrus libani, Valued timber for building, symbol of strength

Chervil, Anthriscus cerefolium, Delicate anise flavor, popular in French cuisine (fines herbes)

Chives, Allium schoenoprasum, Mild onion flavor; used as a garnish or in salads, soups

Cilantro/Coriander, Coriandrum sativum, Leaves (cilantro) and seeds (coriander) used in many cuisines

Common Blue Violet, Viola sororia, Edible leaves/flowers, used in salads/syrups; state flower emblem

Culantro, Eryngium foetidum,  Stronger flavor cousin of cilantro; used as a garnish for soups (like phở)

Culver’s Root, Veronicastrum virginicum, Used historically as a laxative/tonic, tall perennial for pollinators

Curry Leaf, Murraya koenigii, Fragrant leaves essential in many South Indian dishes, curries

Date Palm, Phoenix dactylifera, Dates for food, fronds for celebration

Dill, Anethum graveolens, Leaves/seeds flavor pickles, fish dishes, sauces

Elderberry, Sambucus canadensis, Berries for jams/syrups/wine (must be cooked); flowers also used in teas

Epazote, Dysphania ambrosioides, Pungent herb added to beans, soups; helps reduce gas

Evening Primrose, Oenothera biennis, Night-blooming flowers, seeds high in GLA, used in herbal supplements

Fennel, Foeniculum vulgare, Seeds, bulbs, and leaves with licorice-like flavor

Fenugreek, Trigonella foenum-graecum, Seeds/leaves for curries, spice blends; distinctive sweet-bitter flavor

Fig, Ficus carica, Eaten fresh or dried, symbol of prosperity

Frankincense, Boswellia sacra, Incense for worship, medicinal uses

Galangal, Alpinia galanga, A cousin to ginger; crucial for tom kha gai, curries, and many marinades

Garlic Chives, Allium tuberosum, Flat, mild garlic-flavored leaves for dumplings, stir-fries, soups

Goldenseal, Hydrastis canadensis, Historic medicinal plant (antimicrobial); at-risk in the wild

Grape Vine, Vitis vinifera, Wine production, fresh fruit, raisins

Great Blue Lobelia, Lobelia siphilitica, Blue-purple flowers, pollinator plant; traditional respiratory remedy

Hawthorn, Crataegus spp. (native species), Small trees with edible haws (berries), used in heart/circulation herbal remedies

Hyssop, Hyssopus officinalis or Origanum syriacum, Used in ritual cleansing, possible culinary herb

Jewelweed (Touch-Me-Not), Impatiens capensis, Juice used for soothing poison ivy stings, bright orange flowers

Joe-Pye Weed, Eutrochium purpureum, Tall wildflower for pollinators, used traditionally in herbal remedies

Kaffir Lime Leaves, Citrus hystrix, Fragrant leaves for curries, soups (tom yum), stir-fries

Korean Chives, Allium tuberosum, Used in buchujeon (chive pancakes), soups, dumpling fillings, and as a side dish (buchu kimchi)

Korean Perilla, Perilla frutescens var. frutescens, Large, flavorful leaves used for wraps (ssam), pickles, stir-fries

Lemongrass, Cymbopogon citratus, Citrusy stalks essential in soups, curries, marinades

Lemon Myrtle, Backhousia citriodora, Strong lemony leaves; used in teas, marinades, desserts

Lavender, Lavandula angustifolia, Fragrant flowers used in teas, baking, potpourri

Lovage, Levisticum officinale, Celery-like flavor; used in soups, stocks, stews

Mandrake, Mandragora officinarum, Medicinal/aphrodisiac folklore, referenced in Genesis

Marjoram, Origanum majorana, Mild oregano-like flavor; used in Mediterranean cooking

Mayapple, Podophyllum peltatum, Edible ripe fruit (yellow), but other plant parts toxic; used in folk medicine

Mexican Oregano, Lippia graveolens, More citrusy and pungent than Mediterranean oregano; used in soups, stews (pozole, birria), and marinades.

Mints, Mentha spp., Fresh leaves for teas, desserts, and savory dishes

Mountain Mints, Pycnanthemum spp. (e.g., P. virginianum, P. incanum, P. muticum), Highly aromatic, used for teas/flavoring, good for pollinators

Mustard, Brassica nigra or Sinapis nigra, Seasoning, noted for tiny seeds in parables

Myrrh, Commiphora myrrha, Perfume, incense, embalming

Nasturtium, Tropaeolum majus, Peppery edible leaves/flowers, often in salads

Nettles, Urtica dioica (subsp. gracilis), Stinging hairs, cooked/dried leaves for soups/teas; nutrient-rich

New Jersey Tea (Red Root), Ceanothus americanus, Leaves historically brewed as tea substitute, nitrogen-fixing shrub

Olive, Olea europaea, Oil for cooking, anointing, lamps

Oregano, Origanum vulgare, Key herb in Mediterranean cuisine (pizza, pasta sauces)

Parsley, Petroselinum crispum, Common garnish; also adds fresh flavor to soups, sauces

Passionflower (Maypop), Passiflora incarnata, Vining plant with showy flowers, used for mild sedative/relaxant teas

Perilla,  Perilla frutescens, Leaves used fresh as wraps (ssam), in pickled form (kkaennip jangajji), or stir-fried. Has a unique minty, basil-like flavor with hints of sesame.

Pinkroot (Indian Pink), Spigelia marilandica, Bright red tubular flowers, historically vermifuge but toxic if misused

Plantain (Common/American), Plantago rugelii or P. major (long-naturalized), Leaves used in poultices for minor skin irritations, edible young leaves

Pomegranate, Punica granatum, Seeds/juice valued, symbol of abundance/fertility

Purple Coneflower, Echinacea purpurea, Immune-support herb in folk medicine; showy pinkish-purple flowers

Ramps, Allium tricoccum, Wild leek with onion-garlic flavor; prized spring edible (sustainable harvest)

Rosemary, Salvia rosmarinus (formerly Rosmarinus officinalis), Woody herb for roasts, potatoes, bread

Saffron, Crocus sativus; Iconic in paella, imparting color and distinctive flavor.

Sage, Salvia officinalis, Earthy, savory flavor for poultry, stuffing, sausages

Sassafras, Sassafras albidum, Historically used for root beer flavor; young leaves for filé powder

Self-Heal (Heal-All), Prunella vulgaris subsp. lanceolata, Low-growing plant used in teas/poultices for minor wounds

Sesame, Sesamum indicum, Seeds for oil or garnish; roasted sesame seeds are sprinkled on many dishes.

Solomon’s Seal, Polygonatum biflorum, Rhizomes used in folk medicine for joint/tendon issues, arching stems

Sorrel, Rumex acetosa, Tangy leaves sometimes used in soups or sauces

Spicebush, Lindera benzoin, Aromatic leaves/twigs/berries; used in teas, spice, supports wildlife

St. John’s Wort, Hypericum perforatum, Traditionally for mild depression, caution with drug interactions

Sumac Shrub, Rhus coriaria, Dried, ground berries add a tangy, lemony flavor to meats, salads, and za’atar blends.

Sweet Cicely, Osmorhiza claytonii, Anise-scented foliage/roots used in folk remedies or flavoring

Sweet Flag (American Sweetflag), Acorus americanus, Aromatic rhizomes historically for digestive/bitters, wetland species

Sweet Goldenrod, Solidago odora, Anise-scented leaves brewed for tea, pollinator-friendly

Sweetfern, Comptonia peregrina, Aromatic foliage, used in teas or sachets, thrives in acidic soils

Sycamore, Ficus sycomorus, Fig-like fruit, shade tree

Tarragon, Artemisia dracunculus, Licorice-like flavor, key in French sauces (Béarnaise)

Thyme, Thymus vulgaris, Earthy, aromatic herb for soups, stews, marinades

Turmeric, Curcuma longa, Bright yellow-orange rhizome for curries, spice blends; anti-inflammatory property

Vietnamese Coriander, Persicaria odorata, Peppery, citrusy herb for soups (canh chua), salads, and garnishes.

Virginia Snakeroot, Aristolochia serpentaria, Historically used in folk medicine, toxic in large doses, host for pipevine swallowtails

Wheat, Triticum spp., Staple grain for bread, offerings

White Snakeroot, Ageratina altissima, Shady woodland plant, toxic if ingested by cattle (milk sickness in history)

White Turtlehead, Chelone glabra, Host plant for Baltimore checkerspot butterfly, bitter tea tradition

Wild Bergamot, Monarda fistulosa, Similar to bee balm; aromatic leaves used in teas, supports pollinators

Wild Ginger, Asarum canadense, Rhizomes once used as a ginger substitute (use caution), groundcover

Wild Raspberry (Black Raspberry), Rubus occidentalis, Edible berries, leaves used for teas, supports wildlife

Wild Rose, Rosa carolina, R. virginiana, etc., Rose hips high in vitamin C, petals/leaves for teas or garnishes

Wintergreen (Teaberry), Gaultheria procumbens, Edible red berries, wintergreen-flavored leaves used in teas/candies

Witch Hazel, Hamamelis virginiana, Astringent bark/leaf extracts used in skincare, blooms in fall/winter

Yarrow, Achillea millefolium, Wound care and anti-inflammatory in folk medicine, beneficial insect plant

Za’atar Herbs, Often refers to: Origanum syriacum, Thymus capitatus, or a mix of thyme/oregano/hyssop; Herb mixture (often dried) combined with sesame seeds, sumac—sprinkled on flatbreads (man’oushe), dips, or meats.