An assortment of five essential culinary herbs for your kitchen garden, from our partners at Turtle Tree Seed in the Hudson Valley.

Basil
(Ocimum basilicum) Annual. Bushy 18 in. plants give continuous cuttings from mid-summer until frost if flower stalks are pinched off. Leaves used fresh for pesto, in salads and on pasta, dried for use in soups, scrambled eggs, etc. Start indoors and transplant outside after frost.

Flat Parsley
(Petroselinum crispum) Annual. A flavorful, easy-to-grow culinary herb with rich green leaves and a bold, fresh taste. Also known as Italian parsley, it is perfect for garnishes, salads, sauces, and everyday cooking. Grows well in gardens, raised beds, and containers.

Sage
(Salvia officinalis) Perennial. Classic aromatic herb with soft gray-green leaves and a warm, earthy flavor. Essential for seasoning meats, stuffing, and savory dishes. Hardy and drought-tolerant, sage thrives in gardens or containers and makes a beautiful, fragrant addition to any herb collection.

Summer Savory
(Satureja hortensis) Annual. 12-18 in. bushy plants with a warm, peppery, and slightly sweet flavor profile of thyme, marjoram, and a subtle mint. Often described as "peppery thyme" whose fresh or dried leaves are delicious in meat, vegetable, and bean dishes.

Thyme
(Thymus vulgaris) Perennial. Small 6-12 in. bushy plants with an abundance of leaves. A much-loved herb in French, English, and Italian cuisine, it's a distinct and versatile addition to so many recipes, from soups, main dishes, and desserts.