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Posts from the ‘herbs’ category

German Chamomile

There are two kinds of chamomile grown for tea, one commonly called Roman or English chamomile (Chamaemelum nobile). There are gardeners in some parts of the world that carefully cultivate this kind into an oh-so-romantic-sounding “Chamomile lawn”. Imagine walking and playing on a carpet of fragrant daisies. Read more

Culinary Sage

What would an edible herb garden be without sage? Well, mine. Up till now, in my little five-foot by five foot herb bed, I’ve had oregano, mint, rosemary, thyme, lavender, cilantro, parsley, feverfew, chamomile. But when looking for a mildly seasoned pork chop recipe the recently, I wondered why I had no sage. So now I do.

Salvias are everywhere in our nurseries, and many of them are evergreen. So too is the downy-leafed common sage, whose beautiful purple flowers are worth it alone. Read more

Mexican Mint Marigold

November 13, 2008: This plant just popped in my car today. That’s garden speak for “I didn’t intend to buy you and even though I’ve purchased everything I need, what’s one more?!” I went to the Natural Gardener, intending to buy several perennials on my fall purchase list, but they are not selling many perennials right now, either because many of them are starting to go dormant and I have missed the window for fall planting, or the perennials haven’t come in yet. So this healthy baby shrub with its compact form and pretty, clean leaves called out to me as I was passing through the herb section. I’m wanting to had more herbs to my garden.

Although I can’t say much about it now, Tagetes lucida is used as a tarragon here, since tarragon itself supposedly doesn’t do well in Texas. Alternately called ‘Texas Tarragon’ or ‘Spanish Tarragon’, you get the idea that it is a hot climate plant and in my research I found out that it will probably die back in winter but return in spring. I have no room for it at the moment so I added it to my growing potted herbs collection on my porch. Perhaps in this place it will get a little protection from the cold.


There are different types of Oregano, of which the common names can be confusing. A couple different types are called Italian Oregano, or alternately Marjoram. By far, the kind you most often find in your spice jar and the species most often used in Mediterranean cooking is Origanum vulgare, also called Greek Oregano or Wild Marjoram.

Greek Oregano is said to be a little spicier than the kind I am growing, Origanum onites, which the tag called Italian Oregano and which is also commonly called Pot Marjoram. There is also the actual species Marjoram, Origanum majorana. And not to mention an herb known around here as Mexican Oregano, which is not really Oregano at all, but a similarly spiced herb from the verbena family. Read more