<p>It’s called French Sorrel. Here’s a photo.</p>
<p>[French</a> Sorrel Plant - The Tasteful Garden](<a href=“http://www.tastefulgarden.com/store/pc/French-Sorrel-2p36.htm]French”>http://www.tastefulgarden.com/store/pc/French-Sorrel-2p36.htm)</p>
<p>I’ve also grown fennel - the smaller, Italian type, with good results. </p>
<p>Borage is often planted on the edge of the garden because many insect pests avoid the fuzzy stems. It’s probably not a good choice for a container because it grows tall and needs staking or a trellis. The vibrant blue flowers are the traditional garnish for a Pimm’s Cup.</p>
<p>Bromfield - do you have to blanch the sorrel first to keep it from turning brown?</p>
<p>I have mint - use it for middle eastern food and to decorate desserts.
I have lemon balm - which is beating out my mint in the same confined bed. (And frequently escapes to the rest of the garden.) You can use it for herbal teas, or to make a lemony pesto.
I have chives - put it on potatoes, or on German bread with butter.
I have thyme - I throw it in most vegetables or cook it with pork chops and I stick it in my roast chickens along with parsely and sage.
I have parslely - decoration, soup stock, chicken.
I have sage - roast chicken, sauted all by itself for an appetizer.
I have oregano, all things Italian.
I have Basil - ditto.
I have dill - love it with fish and in my salad.
I have tarragon, love it with chicken and lemon.</p>
<p>When I fry chicken cutlets (I know, I know, but my youngest son loves them - I mix 1/2 freshly ground breadcrumbs with 1/2 panko, so they are light and crispy) I toss a large sprig of fresh thyme into the hot oil a minute before I add the chicken. I leave it in throughout the cooking - it adds an incredible flavor and fragrance to the cutlets. The upright, woody stemmed thyme works best for this because it stays together in the pan.</p>
<p>Borage is edible? What part?</p>
<p>If you get oregano, get Greek oregano, that will give you the pizza-like flavor that oregano is known for. Plain oregano is milder and more marjoram-like.</p>
<p>Borage flowers are edible and look nice in a salad, along with nasturtium flowers, violets, and chive blossoms (broken up so they’re not too oniony).</p>
<p>No one mentioned marjoram. Use it the same as you would oregano. i grow lots of sage and cut it down before the frost and hang it in the kitchen. I use it all winter. Just drop the dried leaf into sizzling butter when you make that brown butter sause (above)…it’s to die for! I also grow thyme, oregano, flat parsley, basil, & rosemary.</p>
<p>You can never have too much thyme. :)</p>
<p>Borage leaves can be used to make tea - said to reduce blood pressure and hot flashes, among other things. The leaves can also be sauteed with oil and garlic like any other leafy green, although they are a bit furry for my taste.</p>
<p>Flat leaf parsley. Never can have too much. </p>
<p>Cilantro. Easy to grow. It even handles a bit of frost.</p>
<p>Definitely lavender. </p>
<p>Shallots?-not really an herb, but so good.</p>
<p>If you like to plan ahead:
How about garlic? Save some space. It has to winter over, so plant it next fall. You buy seed garlic, separate the cloves, and plant as you would a bulb. I plant 2 types.</p>
<p>Years ago, I planted garlic in a spot that doesn’t get enough sun once the trees get leaves. But each spring I get amazing garlic chives. I use the green leaves in nearly everything and give away small potted clumps. Since the plants rarely flower, the bulbs just keep dividing. </p>
<p>Also, if you plant bulbs, giant alliums are amazing. Not edible, but add visual drama.</p>
<p>European bay. It’s a shrub/tree, grows nicely in a pot if you don’t live in a zone where it will do well outside. Fresh bay leaves are a real treat, taste much better than the dried and dusty ones you buy.</p>
<p>I’m a huge fan of chives and Italian (flat leaf) parsley. If you have a hot dry spot, cilantro is nice (if you like it). Sage. (I love fried sage leaves.) I grew shallots last year and am planting LOTS this year, because I loved having them. Easy to grow, added a wonderful touch to many dishes.</p>
<p>I love cilantro but have learned that it doesn’t last too long. Last year I bought my first cilantro as a plant and then bought some seeds so that by the time the plant gave out, the seeds were growing well.</p>
<p>Will be making a list of all your suggestions and taking it with me to purchase my plants!</p>
<p>Yes, I have used strawberry jars for herbs. I put lavender or basil in the top - they take a lot of space. You can “tuck” seedlings of sage, various thymes, tarragon into the smaller pockets. I also put some small flowering annuals in other pockets some times - alyssum for example. I put my dill out in the garden - it grows pretty large and if I am growing a lot of basil (which I often do) that goes in the garden instead of a strawberry pot as well). </p>
<p>I grow rosemary in a rectangular “trough” along with succulents and cactus. Makes a beautiful patio accent and then I can clip off rosemary sprigs for cooking.</p>