<p>I don’t have tons of sun but usually have a cart on my deck which I put several smallish pots of herbs. Usually do basil, parsley (curly), cilantro, chives, oregano and have done rosemary and lemon thyme once. </p>
<p>Would like to try a couple of new things - suggest a herb and then tell how I will use it when. It grows. Northern Ohio weather, moderate sun.</p>
<p>My favorite is lavender. The leaves and flowers are wonderfully fragrant, and the bees and some butterflies will love it too. You can bring in indoors for the winter with your rosemary.</p>
<p>We have thyme in a rock garden. Love it because it comes back every year on its own, and it spreads. Last year we had some dill and mint.</p>
<p>DH has success with Thai Basil</p>
<p>Tarragon is nice. Use in chicken salad, shrimp salad - nice in the summer; mix with a mayonnaise and lemon for an artichoke dip. Use in chicken or fish dishes. You can plant whenever it’s normal planting time for veg/herbs in your area and grow and use all season.</p>
<p>Sage, esp. the variegated leaf versions, make lovely garnishes for presentation and are good flavors, of course, for all poultry dishes, sausage dishes.</p>
<p>Another vote for sage and tarragon. Put one or two sage leaves on top of a boneless chicken breast half, wrap a slice of prosciutto around it, and saute or grill. Another of my family’s favorites is a caramelized garlic/nonfat yogurt salad dressing with chopped fresh tarragon leaves.
Last summer I planted one very, very large pot with Italian parsley, basil , oregano, sage, and tarragon. (Thyme has “naturalized” itself in our lawn!). Everything took off in a spectacular way. I, too, had used several smaller pots in the past. I’m thinking that better water retention had something to do with last year’s success.</p>
<p>Sage is very decorative and will add texture and shape to the garden - look for the purple varieties for color. </p>
<p>Pineapple sage - really a type of salvia - is very pretty. It grows quite large, although it stays uprights and does not spread, and it produces red flower tips in the fall. I always plant one or two if I have a bare spot in the garden, although I don’t use it for cooking.</p>
<p>I agree with the suggestion of thyme. There are many varieties and it is one of the most useful herbs for cooking. I also like tarragon - which has a slower growth habit, so don’t be concerned if it doesn’t take off right away.</p>
<p>If you are using a container, add some mint - look for chocolate mint. It is invasive, but you won’t have any problems if it is in a container. It is a great garnish for desserts and drinks. I also plant spearmint - I make a sauce for chicken from yogurt, mint, and cucumber.</p>
<p>You might like borage. It gets blue flowers and has a cucumber-y taste.</p>
<p>I have a mojito garden - a pot of mint next to a lime tree! It helps with the stress of having a senior! Flat leaf Italian parsley has a stronger flavor, and is supposed to be better for cooking than the curly leaf parsley, although the curly leaves are better for garnish (I’ve heard this, but my palate is not so sophisticated to notice a difference in flavor). I like oregano in my garden to use in Italian dishes, and cilantro to use in pico de gallo and other salsas. For rosemary, I put sprigs of it in olive oil, and crush it to get the flavor into the oil. Sometimes I add lemon juice, garlic, salt and pepper and sometimes I just use the rosemary and oil. But I brush it on tuna steaks on the grill. Mmmmmm…</p>
<p>I have thyme, oregano, rosemary, trailing rosemary and basil. I think I will add more basil. I love pesto but am alergic to nuts. I make my own with parmesan cheese. So good. I had sage, but it didn’t survive the Texas heat (even out of the direct sun.)</p>
<p>^^Sounds delicious! I have to warn about having mint anywhere tho. They are extremely hardy. Some call it invasive.</p>
<p>I have rosemary, thyme, flat parsley and basil right now. These are the ones I use the most and like to have fresh.</p>
<p>You can even just do a window box in your home and have them year round.</p>
<p>Be very careful with mints, any kind of mints. It grows “well” and if you dont take precautions, despite what else you plant, you will have just a mint garden!</p>
<p>So helpful everyone! Thank you! </p>
<p>I actually was considering going from smaller pots to a few plantings in a bigger pot. I even bought a gorgeous periwinkle colored “strawberry jar” from Marshalls and was trying to decide if I should plant flowers or herbs in it - anyone try herbs in one of these?? I could also do some flowers, some herbs. I can see how a larger pot might be better watering wise with the plants as opposed to the small pots which I water pretty much daily.</p>
<p>I have a large whiskey barrel in a sunny spot at the back of my property that I plant with herbs every spring. I usually put a large, upright rosemary in the center, then surround it with three each of thyme, sage, tarragon, and globe or thai basil. I also plant other herbs directly in the garden, but the herbs in the barrel seem to be more vigorous, probably because of the rich potting soil.</p>
<p>Most types of mint are invasive, so I would keep it in a pot, or even better, use it where you want a fragrant ground cover away from other plants. I’ve found it easy to control in little nooks and crannies - between stepping stones or abutting a rocky area.</p>
<p>Another vote for sage. I use it to make a brown butter sage sauce for pasta dishes, especially good with gnocchi. Brown the butter in a frying pan, add some sage leaves and only a little diced garlic, cook until the leaves are crispy. This can also be done with olive oil or a mix of the two, but plain butter is best.</p>
<p>I also like growing my own rosemary and bay laurel.</p>
<p>dill is lovely, and chives are both tasty and pretty.</p>
<p>tarragon, a very underrated herb and easy to grow…</p>
<p>In addition to all of the above, I plant a few others that you might like. I do chives and fennel and sorrel. Sorrel is a great herb that people often overlook. You can use it in sauces and soups. Every year, I make sorrel soup–it’s a beautiful green color. I make it with sorrel leaves, vegetable stock, shallots, potato, and milk–top it with a little creme fraiche. Really, really good. I’ve also planted lemon verbena (amazingly fragrant–you can use for tea) and chamomile (mine didn’t do well).</p>
<p>Is this red or white sorrel?</p>