Propagation: From seed. Does require cold stratification. Seeds are short lived so fall planting could be beneficial. Take care when transplanting, angelica’s tap root does not like to be disturbed.

Edible parts: Stems, leaves, seeds, shoots, roots.

Harvest: Fresh leaves and stems in plants second year. Collect seeds from dried plant at end of second season.

Flavour description: Musky, sweet licorice flavour.

Uses: Dried leaves in tea, soups, stews, and marinades. It’s stalks are often candied. Angelica has also been used to flavor Vermouth, Chartreuse, and Gin.

Propagation: From seed. Start indoors preferably in a container. Needs a lengthy growing season and doesn’t like to be transplanted. Requires 140 days to produce seeds which would be difficult in Western, NY. Consider growing anise in a container.

Edible parts: Stems, leaves, seeds.

Harvest: Leaves as needed. Collect seed pods when well developed.

Flavour description: Black licorice flavour.

Uses: Teas, curries, pickles, soups, and stews.

Propagation: From seed. Doesn’t like to be transplanted.

Edible parts: Stems, leaves, seeds, and roots.

Harvest: Leaves as needed. Collect mature seed pods during second growing season. Avoid over pruning in the first year as it will weaken the plant.

Flavour description: Pungent, anise-like flavour

Uses: Seeds are use in pickles like sauerkraut, rye bread, crackers, soups, stews, and liquors. Leaves are seldom used as they can be quite bitter. Roots can be cut into stews or roasted with other root vegetables.

Propagation: From seed. Consider covering young seedlings with a row cover to deter rabbits.

Edible parts: Leaves, stems, flowers, and roots.

Harvest: Leaves as needed. Best used fresh. Collect seeds once they have turned brown.

Flavour description: Robust parsley with a slight anise flavour.

Uses: Seafood, chicken, salads, béarnaise sauce. Traditionally used in French cuisine as one of the Fines Herbes (finely chopped parsley, chives, tarragon, and chervil.)

Companion Plants: parsley, lettuce, and radishes (prefer similar growing conditions), marigolds and thyme (deter pests and attract beneficial insects).
Avoid planting dill or fennel nearby.

Propagation: From seed.

Edible parts: Stems, leaves, seeds.

Harvest: Leaves as needed. Best used fresh. Collect seeds once they have turned brown.

Flavour description: Some people find cilantro has a pleasant lemony flavour, while others believe it tastes like soap.

Uses: Salads, curries, salsas, sauces, and tea.

Propagation: Grow from seed.

Edible parts: Leaves, seeds.

Harvest: Young leaves as needed. Seeds can be collected from flower heads.

Flavour description: Similar to celery, but with a spicy undertone.

Uses: Commonly found in curries, stews, soups, and rubs. Pairs well with lamb, beef, chicken, carrots, and rice. 

Cultivation of cumin requires a long, hot summer of three to four months with temperatures in the 70s or above. At low temperatures, the leaf color changes from green to purple.

Propagation: Grow from seed. Self seeds reliably…possibly too reliably. Seed mid-summer if you hope to use leaves and flowers for fall pickling.

Edible parts: Leaves, seeds, and flowers.

Harvest: Young leaves as needed. Seeds can be collected from flower heads once they are dry.

Flavour description: a cross between anise and parsley.

Uses: Leaves for pickling, soups, fish dishes, chicken, potatoes dishes.

Propagation: Grows well from seed but requires a gentle touch when transplanting. Fennel does not like having its roots disturbed. Mulch with bark to help retain moisture.

Edible parts: Stems, leaves, seeds, and leaf bulb.

Harvest: Leaves as needed. Seeds can be collected from spent flower heads. Bulbs can be collected when they have reached a desirable size.

Flavour description: anise / licorice flavour.

Uses: salads, sauces, soups, fish. Florence Fennel is one of the primary ingredients in absinthe.

Fennel inhibits the growth of many plants if placed nearby.

Sweet Fennel is more often grown for its leaves and seeds, whilst Florence Fennel (Finocchio) is preferred for its bulb like base.

Propagation: Grows easily from seed. Lovage can also be divided, but be aware it has a tap root that can be quite long.

Edible parts: Stems, leaves, seeds.

Harvest: Leaves as needed. Seeds can be collected from flower heads.

Flavour description: Similar to celery, but with a spicy undertone.

Uses: Leaves in salads, soups, and stews. Seeds can used in a similar manner to celery or fennel seed. Consuming the roots on a regular basis can lead to photosensitivity.

The name “lovage” comes from “love-ache”. Ache being a medieval name for parsley.

Propagation: Grow from seed. Has a tap root so transfer carefully and when young. Germination often taking up to four weeks so soaking the seeds for 24 hours in lukewarm water should increase yield and hasten sprouting.

Edible parts: Leaves and stems.

Harvest: Leaves as needed. Pick from the edges of the plant to encourage new growth.

Flavour description: Refreshing.

Uses: Sauces, salad dressings, soups, and stuffing.

Propagation: From seed. Requires 60 days of cold stratification before planting.

Edible parts: Stems, leaves, seeds, and roots.

Harvest: Leaves as needed. Collect seed pods when well developed.

Flavour description: Anise flavour.

Uses: Salads, soups, stews, and desserts.

A native North American species.

Propagation: From seed. Requires 60 days of cold stratification before planting. Seeds must be fresh. Can also be divided.

Edible parts: Stems, leaves, flowers, seeds, and roots.

Harvest: Leaves as needed. Younger leaves are preferable. Remove flowers to preserve leaf flavour. Collect seed pods when well developed.

Flavour description: Anise flavour.

Uses: Salads, soups, stews, and desserts. Often used as a sweetener.

A native of Europe and the British Isles.