Perennial Herbs for the Garden

By Peggy Riccio

I love being able to step out into the garden and snip fresh herbs whenever I need them. Yesterday, I was making ham and bean stew in the crockpot. I was inspired to add thyme so I cut off a few sprigs from the thyme growing in the front of the house. I looked around and snipped even more herbs: cutting celery, oregano, sage, and rosemary. Except for the cutting celery, these are perennial herbs that should be in everyone’s garden. They can be tucked in the ornamental bed just like any other perennial plant. In the spring, you can purchase the small plants from a nursery or you can ask a friend for a cutting or division. Once you have them in your garden, you can enjoy them year-round and nothing will bother them, not even deer.

Cutting Celery

Botanically speaking, the cutting celery is a biennial. It puts its energy into foliage the first year and then into flowering and setting seed the next year. In my Zone 7 garden, I can harvest the foliage any time so it acts like a perennial. I am sure it is because the seed drops, germinates, and produces new plants each year. I always grow it in one place, under the dappled shade of a tree and where a tiny stream runs through after it rains. This gives the celery enough moisture. The plant is smaller with thinner stems than store-bought stalk celery (it is the center plant in the bowl in the photo). The taste is like stalk celery but with a peppery, pungent bite. It can be used fresh in a salad, in sandwiches, or sautéed with onions and carrots, which is what I did for the bean stew.

Thyme

Thyme is a perennial shrub with very small leaves (in upper left quadrant in the bowl). It is only about six inches tall, making it a good groundcover. Because the thin wiry stems root easily, it is a great plant to have in order to cut and root stems in the spring to place in containers with summer annuals for the “spiller” effect. Culinary thyme remains green and above ground all winter long. It can be harvested and used in the kitchen any time of the year. There are variegated forms of thyme as well as flavored thymes such as coconut, lemon, and spicy orange. Thyme prefers full sun and well-drained soil. The leaves can be used fresh or dried.

Oregano

Oregano is an herbaceous perennial (in bottom part of bowl). It grows back every spring, reaches about a foot tall, flowers, and then dies back in the fall. Usually though with our mild winters, there are green leaves at the base year-round. In the early spring I cut back the dead flower stalks and remove the debris so fresh new growth can push through. Mine is in full sun and well-drained soil. Oregano is a great plant to have in the garden for the culinary use as well as the flowers. The flowers are small but attract beneficial insects and pollinators. Oregano leaves can be used fresh or dried and we use them for the bean stew, pizza, pasta sauce, poultry rub, and stuffing.

Sage

Sage is a woody shrub, about one to two feet tall. There are many types of sage but if you want to make sure you are purchasing culinary sage, look for Salvia officinalis with grey green leaves. Sage prefers full sun and well-drained soil. The leaves can be used fresh or dried for many dishes such as poultry rub, sausage, stuffing, and root vegetables. You can cut just a few leaves as you need them since they are pungent (top of the bowl).

Rosemary

I have the ‘Arp’ rosemary plant in full sun, on the southern side of the house in well drained soil. It grows so well I trim it back every year to keep it in proportion to the rest of the front garden. Rosemary blooms in the cool months and the purple/blue flowers are edible. The leaves are so flavorful you do not need many of them and they can be used fresh or dried. This plant is easy to propagate by stem cuttings or layering. Rosemary is versatile because the stems or branches can be used as well as the foliage and flowers. Line a platter with branches and then put a roast on top or use them as stirrers in drinks. The leaves can be used in pasta sauce, yeast breads like focaccia, roasted potatoes, poultry rub, and rosemary butter for vegetables (the cuttings are on the right side of the bowl).

This year as you add annuals and flowers to your garden beds, don’t forget to invest in perennial herbs for year round flavor.

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Peggy Riccio is the owner of pegplant.com, an online resource for gardening in the Washington, DC, metro area; president of the Potomac Unit, Herb Society of America; regional director of GardenComm, a professional association of garden communicators; and is the blog administrator for the National Garden Clubs, Inc.

You’ll Want this Ornamental Oregano

When I saw HSA member Mary Nell Jackson’s photos of Oregano ‘Kent Beauty’ (O. rotundifolium x O. scabrum) I was smitten. So many possibilities. Eager to own it I googled the aesthetic gem. Did you know you can buy herbs on Etsy? I didn’t. I suspect I’ll stop by mail-order giant Bluestone Perennials because the company is in my backyard.

 In the meantime, here’s what Mary Nell has to say about this deer-resistant gem. – PW

By Mary Nell Jackson, HSA Member

I brought Kent Beauty, a hybrid ornamental oregano, home from The Herb Society of America’s Educational Conference in Little Rock, Arkansas in May.

Unlike culinary oregano, it is grown primarily for its delicate pink/chartreuse-tinged flowers that grow on wiry-like stems covered in small oval light green veined leaves. The stems have a drooping growth habit that makes it perfect for hanging baskets, window boxes and rock gardens. Not a large plant, it can mound up about a foot and trail about 18 inches.

This hybrid oregano isn’t recommended for use as culinary like its pungent cousin oregano (Origanum vulgare). Its fragrance reminds me of a smooth pleasing version of oregano. ‘Kent Beauty’ is prized for its ‘fairy like’ blossoms that dry reliably to use in crafting for wreaths and dried bouquets.

‘Kent Beauty’ is an annual in my North Texas garden so I planted my new plants in pots that will move indoors before frost. Bloom time for ‘Kent Beauty’ is June to September. Frequent pruning of the beautiful showy flower stems encourages more blooms.

The growing conditions make this herb an easy addition to your garden as it likes to be on the dry side, produces its cascading blooms for four months, requires very little fertilizer and its unusual coloring and growth make it a stand out in any garden.

If I could have more of this beauty I would create a rock garden, have it cascading in annual planted hanging baskets or allow it to border my garden paths but alas I must be practical and thrifty as my garden needs endless supplies of compost and mulch!

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Mary Nell Jackson, a longtime member of HSA, is a Member at Large in the South Central District. She gardens in Parker, Texas, near Dallas.