Herbs Grown in the Shade

Parsley

• Both Italian flat-leaf and curly parsley not only grow well in shade, but can also withstand near-freezing temperatures. Flat-leaf parsley has more flavor than the curly kind that is most often used as a garnish. The stems and leaves of flat-leaf parsley add a carrot-parsnip flavor to stews, soups and braised meats.

Chervil

• Though not widely used by American cooks, chervil is appreciated in British cooking for the mild fennel-tarragon flavor it adds to cooked dishes and as salads. Chervil thrives in various levels of shade and grows equally well in hot or cool climates. It resembles flat-leaf parsley, but has a significantly more subtle taste.

Rosemary

• Rosemary is such a hardy herb it will grow in shade or sun, although its flower production is lower in shady areas. The leaves of rosemary plants add flavor and aroma to meats and vegetables, and its sturdy stems can be used as flavorful skewers for shish kebab.

Cilantro

• Too much sun turns the leaves of cilantro yellow and depletes its lemony flavor. Shady or semishady environments make it bushy, and its stems and leaves are typical additions to Mexican, Indian, Thai and Mediterranean dishes.

Creeping Thyme

• Unlike traditional thyme plants, when the vines of creeping thyme grow to 5 or 6 inches long they naturally follow walls and trellises in shady garden corners or drape from the sides of hanging pots. The tiny leaves of creeping thyme pack the same strong flavor as upright varieties and add an intense, earthy taste to pork, beef, lamb and poultry.

Chives

• Garlic, onion and regular chives all grow well in shaded areas. They generally sprout fewer flowers than if grown in full sun, but otherwise grow tall and thick. Chives retain their flavor best when chopped and sprinkled fresh on potatoes or scrambled eggs.

Mint

• Peppermint and spearmint grow best in partial shade and like humid conditions, which is why they often grow wild on the shady banks of streams, lakes and rivers. Mint is a versatile herb that pairs well with savory dishes like lamb as well as adds flavor to fruit salads, chocolate and citrus-based cocktails.