Sweet Basil: a warm-weather, fragrant herb that tastes great in many dishes—including the beloved homemade pesto! Plant after all danger of frost has passed and soil is warm, and it will yield an abundant harvest within weeks. Keep harvesting the leaves to keep the plant going strong.
Oregano: Oregano is one of the best and hardiest herbs for cooking, and it has one of the strongest flavors, too. Pinch or harvest from the plants frequently to keep them bushy.
Thyme: Thyme is one of the most widely used culinary herbs. It is commonly grown as a decorative and functional plant in many home gardens, and bees use its pollen to make delectable honey. It is easy to grow and adaptable to most soils and climatic conditions and is perennial in Northern VA
Rosemary: Rosemary is an essential ingredient for holiday turkeys, but it adds wonderful flavor to meats, other poultry and vegetables too. It also makes a good addition to potpourris.
Borage: Borage is a bushy herb with bright blue edible flowers. The plant has been used to attract bumble bee pollinators to garden plots. The leaves can be used sparingly to add a cucumber-like flavor in salads, or for flavoring cool drinks.
Dill: A versatile, early-maturing variety used for fresh leaves, seedhead production and cut flowers. Produces seed heads well ahead of others and right in time for summer pickles.
Cilantro: A versatile herb that is essential in many Mexican, Middle Eastern, Indian, and Asian recipes. It is almost always used fresh because it doesn't dry well. You will often find cilantro scattered on top of Indian dishes. It's frequently used in salsa in Mexican cuisine and in Moroccan chermoula and Yemeni zhug. It likes cooler weather, and is best brought indoors once the summer heat sets in.