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Culinary Herbs for East Texas

Height Spacing Cultural Hints
Annuals Grow, flower,and die in one year
Basil, Sweet  20-24" 12-18" Sow seeds after last frost
Chamomile, German 18" 12" Sow seed in fall.
Cilantro/Coriander 24" 12" Sow seed in fall or early spring
Dill 24-36" 12" Sow seed in fall or early spring
Fennel 60" 18" Sow seed in fall or early spring
Biennial Grow, flower, and die over a 2 year period
Parsley 10-15" 6" Sow seed in fall or early spring
Perennials May die to ground in winter but usually come back
Chives 12" 6" Divide when overcrowded
Garlic 24" 6" Plant bulblets in fall Use lots of mulch
Horseradish 15" Can be invasive Dig roots in late fall
Lemon Balm 12" 12" Does not need full sun
Lemon Verbena 3-4' 4' Needs full sun-dies to ground in winter
Oregano 18" 18" Good ground cover
Mint 12" 24" Requires moisture Can be invasive
Rosemary 3-5' 24" Needs well drained soil
Salad Burnet 12" 18" Easily grown from seed
Sage 18" 24" Needs well drained soil
Stevia 30" 18" Dies to ground in winter
Thyme 6-12" 18" Needs sun and well drained soil
Preserving Herbs
Harvest leaves just before flowering for best flavor
Air Dry
Basil  Chives  Parsley  Dill  Thyme  Oregano  Rosemary  Sage  Lemon balm
Heat Dry
Mint  Lemon verbena
Freeze
Basil  Burnet  Chives  Cilantro  Oregano  Parsley  Thyme