Growing Herbs and Edible Flowers


Perennial herbs are coming up beautifully in my garden and we’ve been enjoying fresh oregano, chives, and French tarragon in our meals. I’ve also begun sowing annual seeds both indoors and out in the garden. With herbs on the brain I have compiled a resource guide that includes many of the best articles on growing, preserving, using, and eating herbs and edible flowers from this site.

I hope you will try growing some delicious herbs this season.

Gayla Trail
Gayla is a writer, photographer, and former graphic designer with a background in the Fine Arts, cultural criticism, and ecology. She is the author, photographer, and designer of best-selling books on gardening, cooking, and preserving.

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5 thoughts on “Growing Herbs and Edible Flowers

  1. How do you keep your mint plants growing so lovely? I’m finding my mint plants starting to have splotchy brown on the bottom leaves, then it travels upwards:( I’m so inspired by all the mint you grow…and hope that my mint plants can thrive as well. I’ve started a collection of my own in containers! Bergamot mint, Grapefruit mint, mojito mint, apple mint, spear mint, chocolate mint…

    • Could this be rust? Looks like little rusty brown spots. If it is rust, typically caused by a lack of drainage in the soil.

    • Have you noticed any aphids on the undersides of the leaves or the stems? My mint plants always seem to attract aphids. :(

  2. I started salad burnet from seed this year- it’s too tiny to taste yet but I’m very curious to try it. I really love perennial herbs/vegetables/fruits- less work is good!

    • I agree on perennials. Eat the salad burnet when it’s young. It tends to get a bit tough. I’m excited about a different Sanguisorbia species (same genus) that I started from seed this year.

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