Top (Ten) Culinary Herbs
In alphabetical order
   (see note below)
  
    Basil
    Chives (pictured)
    Cilantro
    Dill
    Mint
    Oregano
    Parsley
    Rosemary
    Sage
    Savory
    Thyme

chives, foreground
Photo by Joanne Robinson
We had a hard time limiting our choices to ten, so our list includes eleven of our favorite culinary herbs. If we add garlic, we're up to twelve! Start by planting herbs that you already use in the kitchen. Fresh really is best! Herbs add color, flavor and fragrance to your food. Plan to use 2 to 3 times the amount of fresh herbs versus dried. Start with the smaller amount and add more if desired. Herbs should enhance the flavor of food, never overpower it.
Excerpt from a list of Top (Ten) Culinary Herbs and more, written by Rhonda Haavisto.
A theme garden handout prepared for Herb Plant Sale 2002.