Arugula, also known as Roquet, is a tasty micro-green for salads, and at a larger size, is often served sautd with pasta or on pizza. Arugulas distinct flavor is mildest when picked before the plant sends up flower stalks. After that the leaves can be quite spicy, like its relative the radish.
Bees and butterflies love the never-ending supply of 3/4-inch, vibrant-blue starflowers. Just a few plants tucked among the vegetables and throughout the berry patch will improve pollination rates and yields. The edible flowers are mildly sweet, used fresh as a garnish with cold food and drink, or candied for pastry and cake decoration.
Chives are the onions pretty, perennial cousin with shorter, slender leaves and pale purple flowers. Traditionally used in savory dishes such as soups and sauces, chive leaves and flowers have been promoted to the top of the plate as an elegant garnish.
Cilantros pungent leaves are the finishing flavor of numerous Central American, Indian and Asian dishes. The ripe, dry seed, referred to as coriander, is frequently used in baked goods. Certain rye breads, tea-cakes and holiday cookies are distinguishable by corianders spicy, citrus fragrance.
Dill is a sweetly aromatic herb that plays a key role in traditional recipes like potato salad, Hungarian mushroom soup, andof coursepickled vegetables. Share some with your butterfly friends, too: the caterpillars of yellow swallowtails feed on its soft foliage. Need another reason to grow dill? Bouquets seem to twinkle with its green and golden flowers...
Greek oregano, an easy-to-grow perennial herb with subtle white flowers, grows throughout my garden and in pots, too. Ive taken a liking to everything about it, especially after reading of its purported medicinal qualities, but its main use is as an essential flavoring, fresh or dried, in many cuisines.
Curly parsley is hands-down my most useful herb. It goes into just about everything and is the main ingredient in pesto with walnuts, and in tabouli salad. Its best features are a lively texture, and a tendency to sweeten after a frost. Taste-tests have shown no difference with its flat-leaved cousin.