With a greenhouse, I grow most herbs as perennials. Right now, there's sage, marjoram, and oregano. They get clipped, bundled, and dried in a basement closet.



I've grown thyme, but have trouble getting it started.

The short-term herbs are flat-leaf parsley and genovese basil, which I plant thickly and thin as the plants mature.



Just used some for a caprese salad and also in eggplant parmesan. When the plants are mature, they get clearcut for a big batch of pesto.

I am always cutting my basil. Always.

I want to speak up for the lemon basil. I have the common generic lemon basil. It smells simply divine. Love cutting it. I have been harvesting it for awhile. I do notice that the plants are no where near as robust as Genovese but they are pretty.

Anyway I now have baby seedlings of Mrs Burns Lemon Basil. Not yet planted out. But soon they will be big enough to transplant. Then grow. I really want to compair the Mrs Burns to the common variety I already have.

I passed on Lime basil but now that I simply love the sent of the lemon I should have gotten lime also. Maybe next season. I have enough for this year.

Rita, the lemon basil sounds like it would lend itself well to some dishes; the lime, not so much. I like the plain basil as I find it to be best for pesto. But as for a favorite herb, I wouldn't claim basil. It can get buggy.

I grow a spicy oregano that takes care of itself and is great in many dishes. It's easy to grow and to control. All pluses.

Although my parsley returns annually, I still throw down some seeds every year (as well as letting some of it go to seed). That would likely give the oregano a close run for the money as a fav.

Whitebeard said: Rita, the lemon basil sounds like it would lend itself well to some dishes; the lime, not so much. I like the plain basil as I find it to be best for pesto. But as for a favorite herb, I wouldn't claim basil. It can get buggy.

I grow a spicy oregano that takes care of itself and is great in many dishes. It's easy to grow and to control. All pluses.

Although my parsley returns annually, I still throw down some seeds every year (as well as letting some of it go to seed). That would likely give the oregano a close run for the money as a fav.

My basil doesn't get bugs so that is okay.

I don't want to plant Oregano or Rosemary or lots of others that are common herbs. Don't want any mints either.

Maybe next year I will plant Parsley. I know I was looking at Cherval. Called French Parsley.

Yes, the Genovese Basil is the best for cooking but I am enjoying growing all these different basils.

So am I, Rita. The basil family is my favorite.

pirl said: So am I, Rita. The basil family is my favorite.

The Romanesco was planted out yesterday into the pots were it will grow. I find even the tiny seedlings start to grow quickly after they are transplanted.

Cut Genovese, Greek and Purple basils for a friend. Dropped them off with her tomatoes and cucumbers.

The Genovese types really are the best for cooking but I am enjoying growing the different varieties.

Of all my pots of herbs I do the most pots of Genovese type basils.

Basil apparenty not only a very favorite of mine but of the neighborhood here. Both my immediate neighbors here requested basil. Both got a selection of Basil. Heavy on the Genovese but including purple and Greek and Lemon.

Well, so far not my favorite herbs are my purple basils. Especially the Dark Opal. Talk about ugly, ugly. Muddy and not even really purple.

I just planted out Crimson King purple basil seedlings. Not very purple. Lots and lots of green in the leaves.

I will keep looking for a purple variety. There are others out there.

Have you tried Shiso? or Purple Ruffles?

kittriana said: Have you tried Shiso? or Purple Ruffles?

No, haven't tried either one. I know there are other purples out there for me to try but I think not this year.

It is not a basil (shiso)
It is a Perilla in the mint family
used in cooking

the dark leaved one (not the flowers)

gardengus said: It is not a basil (shiso)
It is a Perilla in the mint family
used in cooking

the dark leaved one (not the flowers)

Very pretty!!!

More dried dill seed harvesting here. I pulled up two containers worth of bolted and done dill plants. Had gone to seed. I let them go to seed and when the seed heads are dry I cut them off and strip off the seeds. I save the seeds. I get a lot of seeds this way.

I just love the scent of my common lemon basil when I cut it. So here are my Mrs Burns Lemon Basil Seedlings that I still need to plant out.

Devotion DMR basil



Obsession DMR basil

Really, really enjoying growing all the different basils this year.

The late Spring planted Cilantro is done. A very few bolted but most I just cut and used. So pulled any plants that were left and planted out the baby seedlings that I have in the same containers. Then I sowed new cilantro seed so maybe I cab get another crop. We will see.

I don't have any special Cilantro. Just common generic Cilantro as I bought my seeds off E-Bay in early summer.

cilantro planted about 10 days ago

always good to have fresh on hand , but I do freeze some for the between times.