Perennial Herbs

In contrast to spices, which grow only in tropical zones, herbs grow in temperate areas of the world. The seeds and leaves of the herbs are used for flavoring foods or can be dried or frozen for medicinal or cosmetic purposes. Generally the seeds of herbs are dried prior to use. The flavor of herbs changes with variations in temperature.

Perennial herbs are herbs that grow for more than one season and can be started cultivation as young plants. Certain Perennial herbs, however, could be killed during the harsh winter. These can be treated as annuals can be replanted every year. The crown of the over-wintering perennials can be protected with a loose covering of straw and can be watered occasionally to reduce the chances of winterkill.

More popular perennials herbs can be started from seeds, and can be propagated through stem cutting, crown divisions and layering. Certain perennial and annual herb plants are also sold at garden centers, nurseries and through mail order catalog companies. A few such perennial herbs include:

Sweet Bay “ Is a tender, evergreen perennial shrub, which is the source of bay leaves. The shrub requires greenhouse protection during winter and is usually grown as a container plant.

Salad Burnet “ Is a perennial, grown from seeds or crown division, and provides cucumber-flavored leaves.

Bergamont “ Is a perennial, which is also known as bee balm. The herb can be grown from seeds or crown division and provides minty leaves; very attractive for bees and humming birds.

Chamomile “ Is actually a perennial, but grown as an annual herb. It can be grown from seeds and the flowers are used for preparing tea.

Garlic Chives “ Is grown from seeds or division. It is basically grown for leaves that produce mild garlic scent and flavor.

Costmary “ Is a perennial, which is also called bible leaf. It can be grown from seeds or division, and has beautiful purple flowers. It is grown for its onion-flavored leaves.