Small Perennials for an Herb Garden

Thyme

• A low-growing, mat-forming woody perennial herb, thyme (Thymus vugaris) has tiny leaves along its stems that become woody with age. Cut back at midsummer, it will regrow enough to cut another crop in late summer or early fall. Tiny white flowers appear in the leaf axils in early to mid-July if not clipped at midsummer. Dig up thyme plants and discard the woody center about every three to four years to rejuvenate them.

Oregano

• A hardy perennial herb, oregano (Oregano vulgaris subsp. hirtum) grows about 8 to 12 inches high and has tiny, pointed leaves all along its stems. Although it is a perennial, it produces copious amounts of seeds, many of which germinate the following spring. Use fresh or dried oregano in pizza, spaghetti sauce and meatloaf.

Sage

• With grayish-green, fuzzy leaves, common culinary sage (Salvia officinalis) grows about 12 to 18 inches high . Its pointed leaves can be up to 2 inches long. Sage is propagated by seeds or root division. Along with the common culinary sage, a variety with variegated leaves and another with a slight pineapple scent and flavor are available.

Chives

• A member of the onion family, chives (Allium schoenoprasum) are actually clumps of tiny green onions, of which only the tops are eaten. The leaves of chives are hollow blades that grow about 12 to 18 inches long. Cut down to ground level, they quickly grow back only to be cut again. Delicately colored, lavender, globular, edible flowers bloom in mid to late spring. The flowers are also edible and taste strongly of onion. A garlic-flavored chive (A. tuberosum) has flat leaves and white flowers that bloom in autumn.