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