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By Jean S. Kane
Master Gardener
In colonial times, few Virginia homes were without extensive herb gardens. Seeds, leaves or stems of the herb plants added flavor to foods and beverages, provided perfumes, and were the basis of essential medicinal home remedies. Today’s gardener does not have this same practical need to grow herbs.
Few herbs have showy flowers that create any degree of display in the garden. For these reasons, herb gardening decreased in popularity quite dramatically for many years. Recently there has been a resurgence of interest in growing herbs.
While there are innumerable herbs that the gardener might grow, this column will concentrate on just a few that I consider indispensable for cooking. These include basil, parsley, thyme, sage, chives, rosemary, and tarragon. Of these, basil is a tender annual and parsley is a biennial. All others are perennial, though rosemary sometimes winter-kills in this area, and
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