Annual herbs produce foliage, flowers and seed in one season before succumbing to fall frosts. Popular examples include basil, chervil, cilantro and dill. These annual herbs generally require more water and fertilizer than woodier perennials. If allowed to flower and set seed, many annual herbs will re-seed themselves in the garden.
Try putting in several plantings of these herbs to keep your kitchen stocked all summer long.
|Name of Annual Herb||Height/Spread||Suitable for Containers?||How Propagated*||Primary Uses**|
|8-24″ x 6-12″ depending on cultivar||Yes||Seed or cuttings||leaves in pesto, salad, pizza, vinegars, teas|
|1-3′ x 12″||No||Seed||edible flowers, leaves in sandwiches, salads, teas|
|2.5″ x 4-6″||Yes||Seed||teas, bath herbs, soaps, sachets|
|2″ x 15″||Yes||Seed leaves in salads, soups, butters, sauces, teas|
|Cilantro (Coriander seed)
|24″ x 18″||Yes||Seed||leaves in salsa, salads, seeds in meat dishes|
|5′ x 12″||No||Seed salads, breads, soups, pickles, vinegars|
(biannual, grow as annual)
|6″ x 2′||Yes||Seed||garnish, salads, eggs, soups, meats, pesto, vegetable dishes, breads|
|18″ x 12″||Yes||Seed or cuttings||meat rub, soups, salads|
* Easy to follow directions for propagating herbs by seed, cuttings or division are found in the University of Missouri Extension Publication Growing Herbs at Home, available free online
**Some information in this table on herb uses provided by Cornell University’s Growing Herbs for the Home Gardener