A Complete A-Z List of Herb Varieties

a wooden crate with a huge variety of fresh herbs

By JONATHAN SWEET / Updated September 5th, 2023
Reviewed By PETER LICKORISH / Meets Our Editorial Guidelines
Contributions From DOUG STEWART

This alphabetical bunch of herbs is good for the cooking pot, while a thriving herb garden is a welcome addition to any home.

Not only does it add a generous dollop of greenery and gusto to an outdoor (or indoor) display, but it also produces intoxicating aromas that will compete with and complement one another.

“The vast majority of herbs favour a free-draining soil in a sunny position,” shares Master Horticulturist Peter Lickorish.

“Soils high in nutrients, especially nitrogen, can cause leaves and stems to become overly soft and therefore also fodder for aphids.

“For this reason, few need regularly fertilising.

“If you don’t have these conditions, herbs such as lovage, borage and pulmonaria are better choices, happier with some shade and slightly moister, though not waterlogged, soil.

“Ginger too will prefer a shaded, moist container which can be brought indoors over winter.”

This A to Z list is a fairly comprehensive round-up of all the major varieties that you can grow in the UK.

So without wasting any more thyme (sorry), here is some sage advice (and again!) regarding the herbs you might wish to include in your own garden this year.

Agrimony

A member of the rose family, agrimony is a deciduous herb which grows up to half a metre in height and offers bright yellow blossoms in summertime.

Aloe vera

Technically a succulent, Aloe vera is most commonly known for its rosette-shaped leaves.

It’s also very low-maintenance, making it great for beginners – your biggest issue may be overwatering.

Angelica

Characterised by towering stems topped by oversized domes of flowerheads, angelica is great for adding architectural intrigue to the rear of your herb garden.

Its stems are most commonly candied for confectionary purposes or flavouring drinks.¹

Anise

Anise hyssop, sometimes known as Agastache, is another tall perennial herb which carries spires of bright flowers which attract bees.

Its most notable feature, however, is undoubtedly the liquorice aroma it exudes and the liquorice flavour with which it can imbue tea, baked goods and culinary dishes.²

Basil

This fragrant herb is synonymous with Italian cooking and is popularly used to make pesto, flavour salad or add some zing to your cooking.³

It is easy to grow here in the UK on a kitchen windowsill and supermarket-bought plants can survive a long time if watered from the bottom.

Bay Leaf

Sometimes referred to as sweet bay, bay plants can serve as the centrepiece of your herb garden due to their larger size and ornamental properties.

The evergreen leaves, when dried, are great for adding richness to the flavours of stocks, soups and stews.⁴

Borage

The bright blue blossoms of borage plants make them an attractive addition to any garden in their own right and are so eye-catching that they’re often used as a garnish for cocktails and other drinks.⁵

The leaves, meanwhile, give off a cucumber-like coolness which serve as a great addition to salads and dressings.

“Be sure to use the youngest foliage, as the hairs on older leaves make them very rough,” shares Peter.

Calendula

Part of the sunflower family, calendulas are distinctive for their bright orange and yellow blossoms.

These are entirely edible and are often used to add colour to potato or rice dishes, as well as bringing a slightly peppery zing to salads and soups.⁶

Caraway

Sometimes mistaken for a weed, Carum carvi is cultivated primarily for its seeds.

With a slightly aniseed flavour, these are often added to breads, sauces, pickles and sauerkrauts, while the roots can also be boiled and consumed as well.

Chamomile

The daisy-like blooms of this plant are a tell-tale sign that you’ve picked the right type for culinary use, since non-flowering varieties are better suited to creating a scented lawn than a hot tea or infused sauce.⁷

Highly fragrant, it should only be used in small amounts.

Chervil

This biennial herb is grown mostly for its aromatic leaves, harvested in the first year of growth.

When used appropriately in salads, potato or egg dishes, they give off a mild aniseed flavour.⁸

Chives

When finely chopped and worked into salads, dips or quiches, chives add a delightful zing that’s especially complimentary to egg, potato and cheese dishes.⁹

Although it’s the leaves which take most of the limelight, the pink blossoms which top chive plants are a sight to behold and an edible addition to your plate, as well.

Comfrey

The delicately hanging foliage of a comfrey plant make it a pleasing addition to a herb garden, but it’s more famous for its use as a natural fertiliser.

It can be grown and processed into comfrey tea, an organic liquid fertiliser that can be used across your garden.

Coriander

Coriander commands something of a love-it-or-hate-it reputation in culinary circles.

Perception of the flavours varies from person to person.

A native of the East, it’s often used in Asian cuisine and both the seeds and the leaves are edible but individual in their properties.¹⁰

The former add a lemony zest, while the latter imbue a slightly bitter, acrid flavour to the dishes to which they are added.

Dill

This large herb carries sprays of yellow flowers and strong-tasting ferny leaves that are a common addition to salads, soups or flavoured rice.

The leaves can be used fresh, dried or frozen, while the seeds are often an ingredient in curry powders.

Elderflower

Found all over the UK, elderflower is as unfussy as it gets when it comes to growing conditions.

Although the fruit steals most of the headlines, its flowers are also worthy of a mention given their ability to infuse cordials, syrups, teas, wines and champagnes with an exquisite taste.¹¹

Fennel

Like dill, fennel plants are characterised by sprigs of bright yellow blooms in the summertime.

All parts of the plant are edible and bring a faint aniseed flavour to the salads or other dishes to which they are added.

It’s particularly complimentary when combined with fish.¹²

Fenugreek

The dainty leaves and delicate white blossoms of fenugreek are pretty enough in their own right, but the seeds are the main attraction from a culinary perspective.

It can add a maple syrup-style sweetness to certain dishes, though taste bitter on their own.¹³

Garlic

It’s not one of the most widely used herbs for nothing!

Garlic is great for adding flavour to all kinds of dishes, while the plant is easy enough to cultivate, as well.

Trim back green leaves to use in salads, pesto or as a garnish, but wait until they turn yellow to dig up the bulbs underground.

Ginger

Due to its exotic origins, ginger doesn’t take kindly to frosts, so plant it in the early spring and take care to pamper it as best you can.

Do so, though, and you’ll be rewarded with delicious rhizomes that add a fiery kick and a frisson of flavour to curries and stir-fries.

Ginkgo

A native of China, this ancient tree has made a successful transition to UK climes and offers an attractive option with delicately shaped leaves that won’t throw heavy shade.

It will grow to a large size, though, so it’s not ideal for smaller gardens.¹⁴

“I have one tree that I absolutely adore, which is the ginkgo tree,” shares Horticulturist Doug Stewart.

“The thing I love about it is that it doesn’t fit into any classifications because it is a multitude of things. I love that it can’t be compartmentalised.”

Ginseng

Ginseng also hails from the Far East, though it enjoys a more uneasy relationship with the British seasons and will appreciate being grown indoors.

Horseradish

Don’t be fooled by the beautiful white flowers and innocuous-looking leaves – the roots of horseradish plants carry quite a punch.

Normally grated into coleslaw or used in sauces to accompany roast beef, horseradish is an intense ingredient, while the plant itself is also very fast-spreading, meaning it’s best contained in pots.

Lemongrass

Another stalwart of Asian (and particularly Thai) cuisine, lemongrass is grown for the fragrant base of its edible stems.¹⁵

It’s not keen on frosts either, so it’s a good idea to cultivate it in a container that can be easily moved indoors during the colder months.

Linseed

Also known as flax, linseed is a popular alternative to rapeseed for producing oils.¹⁶

Use neutral, well-drained but moisture-retentive soil for the best results when growing.

Lovage

Lovage has so many strings to its bow.

Think of celery, and you can appreciate the flavour and appearance of the plant.

Fresh leaves are a great herbal addition to salads, soups and stews, while dried ones make a delicious tea.¹⁷

Its stems can be candied like angelica, its shoots can be blanched and its roots are edible too.

What’s not to love?

Lungwort

A member of the borage family, lungwort is closely aligned with borage and comfrey, among others.

It has interesting, variegated leaves and lilac coloured flowers that bloom from spring into summer.

Marjoram

Marjoram is often confused with oregano, and although the two are similar in appearance, they’re used differently in the kitchen.

Whereas oregano leaves are generally dried, marjoram foliage and flowers are more commonly used fresh as a late addition to stuffings, soups and sauces.¹⁸

Oregano

As mentioned above, the strong-tasting (and stronger smelling!) leaves of oregano are generally dried before use.

They work particularly well when combined with ingredients such as garlic, onions and chilli, though they’re versatile enough to be put to a variety of different applications.

Parsley

Parsley comes in two distinct varieties – curly-leafed or flat-leafed.

While the former does look more attractive as a garnish, it’s the latter that carries the stronger flavours and forms a crucial ingredient of many dishes and dips, including tabbouleh and salsa verde.¹⁹

Peppermint

First grown as a hybrid between spearmint and watermint, peppermint has come into its own over the last few centuries.

It’s probably most widely known and used as peppermint tea.²⁰

Rosemary

With evergreen foliage that can brighten up your herb garden during winter and flowers which will delight pollinators in summer, rosemary is an aesthetically strong choice for an outdoor display.

It also releases an intoxicating fragrance and, when picked, dried and added to dishes like roast lamb, makes an excellent culinary herb, too.²¹

Sage

There are hundreds of different varieties of sage to choose from, all of which will add cosmetic value to an ornamental border.

Maximise their flavour by picking them in the morning, when the leaves are moist and hydrated.

Sorrel

Sorrel is a leafy green which serves as an ideal alternative to spinach.

When picked young, its leaves will bring a zesty zing to salads and other dishes, while mature foliage will reduce significantly when sauteed, boiled or roasted, so be sure to give yourself a generous serving.²²

It is also a good choice for a variety of sauces.

St John’s Wort

St John’s wort is capable of propagating so rapidly that it’s considered a weed by some.

In fact, it’s so commonplace around the world that it’s not even known where it originated in the first place!²³

Tansy

The button-like blooms of tansy, with their distinctive yellow colouring and bobbing structure, are what first draws the eye of this aromatic plant.

Tarragon

There are two varieties of tarragon: French and Russian in the genus Artemisia.

The former is favoured by cooking enthusiasts due to its more robust flavour.²⁴

It is, however, trickier to cultivate and bring to flower, so it’s usually more convenient to seek a cutting than to grow from seed.

Its leaves are great in salads, meat dishes, infused wines and buttery sauces.²⁵

Thyme

With a reported 300 varieties to choose from, gardeners are spoiled for choice when it comes to incorporating thyme into their herb display – especially since many of those have vibrant blossoms in summer.²⁶

It’s a great addition to soups and stuffing mixes.

Turmeric

Turmeric is great for adding colour and flavour to rich, savoury dishes like curries, soups and stews.

However, it’s used in southeast Asian climes, which means it is not reliably hardy.

For that reason, it’s best to cultivate it indoors, use a south-facing window or grow lights to keep its sun exposure up and water regularly.

Valerian

Capable of growing up to 1.5m in height, valerian is another strong choice for the rear of a flower bed or herb garden.

Its pink or white clusters of flowers are a sight for sore eyes come summertime, while its fragrance is often captured for use in perfumes.²⁷

Yarrow

Although wild forms of yarrow are considered an invasive pest, cultivated yarrow can add structure, texture and colour to a garden display.

References

1
Team, G. F. (2022, June 9). Angelica. BBC Good Food. https://www.bbcgoodfood.com/glossary/angelica-glossary
2
Agastache: Fragrant Foliage and Colorful Blooms. (n.d.). Brooklyn Botanic Garden. Retrieved March 16, 2023, from https://www.bbg.org/gardening/article/awesome_agastache
3
Basil Recipes. (2015, April 26). Great Italian Chefs. Retrieved March 16, 2023, from https://www.greatitalianchefs.com/collections/basil-recipes
4
How to Cook With Bay Leaves: 17 Recipe Ideas Using Bay Leaves. (2021, August 11). MasterClass. Retrieved March 16, 2023, from https://www.masterclass.com/articles/how-to-cook-with-bay-leaves-17-recipe-ideas-using-bay-leaves
5
Borage flower & strawberry punch recipe. (2022, May 25). Sainsbury’s Magazine. Retrieved March 16, 2023, from https://www.sainsburysmagazine.co.uk/recipes/drinks/borage-flower-and-strawberry-punch
6
Potato Soup with Calendula Garnish. (n.d.). MyDish. Retrieved March 16, 2023, from https://www.mydish.co.uk/recipe/2790/potato-soup-with-calendula-garnish
7
Chamomile: Pictures, Flowers, Leaves & Identification. (n.d.). Edible Wild Food. Retrieved March 16, 2023, from https://www.ediblewildfood.com/chamomile.aspx
8
Fearnley-Whittingstall, H. (2019, July 9). The happy herb. The Guardian. Retrieved March 16, 2023, from https://www.theguardian.com/lifeandstyle/2009/jun/06/hugh-fearnley-whittingstall-chervil
9
The Best Way to Use Chives, From Soups to Vegetables to Main Dishes. (2013, April 18). Bon Appétit. Retrieved March 16, 2023, from https://www.bonappetit.com/test-kitchen/cooking-tips/article/the-best-way-to-use-chives-from-soups-to-vegetables-to-main-dishes
10
Parsons, R. (2015, February 20). 5 Quick Ways to Spice Up Your Recipes Using Coriander. One Green Planet. Retrieved March 16, 2023, from https://www.onegreenplanet.org/vegan-food/coriander-spiced-recipes/
11
How to Cook With Elderflower. (2021, July 16). Great British Chefs. Retrieved March 16, 2023, from https://www.greatbritishchefs.com/how-to-cook/how-to-cook-with-elderflower
12
Waitrose Limited. (n.d.). Fish and fennel traybake. Waitrose. Retrieved March 16, 2023, from https://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/f/fish-and-fennel-traybake.html
13
9 Ways to Use Fenugreek Seeds: How to Cook With Fenugreek. (2021, September 29). MasterClass. Retrieved March 16, 2023, from https://www.masterclass.com/articles/how-to-cook-with-fenugreek
14
Ginkgo Tree on the Tree Guide. (n.d.). Arborday.org. Retrieved March 16, 2023, from https://www.arborday.org/trees/treeguide/TreeDetail.cfm?ItemID=1092
15
Parks, S. (2021, March 23). How to Use Lemongrass. Bon Appétit. Retrieved March 16, 2023, from https://www.bonappetit.com/story/lemongrass
16
Growing Linseed. (n.d.). The Linseed Farm. Retrieved March 16, 2023, from https://www.thelinseedfarm.co.uk/growing-linseed-flaxseed
17
Johnson, J. (2018, July 9). Little-Known Ways To Use Lovage. Herbal Academy. Retrieved March 16, 2023, from https://theherbalacademy.com/little-known-ways-use-lovage/
18
What Is Marjoram? (2021, August 5). MasterClass. Retrieved March 16, 2023, from https://www.masterclass.com/articles/what-is-marjoram-learn-how-to-cook-with-marjoram-plus-7-marjoram-recipes
19
Parsley. (2022, November 29). BBC Good Food. Retrieved March 16, 2023, from https://www.bbcgoodfood.com/glossary/parsley-glossary
20
peppermint tea. (n.d.). teapigs.co.uk. Retrieved March 16, 2023, from https://www.teapigs.co.uk/products/peppermint-tea
21
Rosemary. (2022, June 10). BBC Good Food. Retrieved March 16, 2023, from https://www.bbcgoodfood.com/glossary/rosemary-glossary
22
What Is Sorrel And How Do I Cook With it? (2017, May 2). Food Republic. Retrieved March 16, 2023, from https://www.foodrepublic.com/2016/05/11/what-is-sorrel-and-how-do-i-cook-with-it/
23
St. John’s Wort. (2021, December 9). HerbaZest. Retrieved March 16, 2023, from https://www.herbazest.com/herbs/st-john’s-wort
24
The Three Tarragons: French, Russian and Mexican. (n.d.). Texas AgriLife Extension Service. Retrieved March 16, 2023, from https://aggie-hort.tamu.edu/newsletters/hortupdate/2009/jan09/Tarragon.html
25
Hard, L. (2020, November 17). Fresh Tarragon and Its 9 Best Uses. Food52. Retrieved March 16, 2023, from https://food52.com/blog/12703-fresh-tarragon-and-its-5-best-uses
26
Kellogggarden. (2021, January 7). Thyme Varieties. Kellogg Garden Organics. Retrieved March 16, 2023, from https://kellogggarden.com/blog/gardening/thyme-varieties/
27
Valerian perfume. (n.d.). Fragrantica. Retrieved March 16, 2023, from https://www.fragrantica.com/notes/Valerian-582.html