The Indoor–Outdoor Herb Garden Guide and Planner

A botanical field guide to growing fifteen culinary herbs in the open garden — what to plant, how to tend it, and what to cook with it. Each herb includes planting and care notes, sunlight and watering needs, and flavor pairings.

• Basil — Ocimum basilicum: sweet, peppery, anise undertone; pairs with tomato, mozzarella, garlic.
• Rosemary — Salvia rosmarinus: resinous and piney; pairs with lamb, potatoes, garlic.
• Thyme — Thymus vulgaris: earthy and floral; pairs with mushrooms, roast chicken, beans.
• Mint — Mentha: cool, bright, sweet; pairs with lamb, peas, yogurt, chocolate.
• Lavender — Lavandula angustifolia: floral and sweet; pairs with honey, lemon, berries.
• Chives — Allium schoenoprasum: mildly oniony; pairs with eggs, potatoes, soft cheese.
• Parsley — Petroselinum crispum: clean and grassy; pairs with garlic, lemon, fish.
• Oregano — Origanum vulgare: warm and pungent; pairs with tomato, feta, olive oil.
• Sage — Salvia officinalis: savory and earthy; pairs with butter, pork, squash.
• Cilantro — Coriandrum sativum: bright and citrusy; pairs with lime, chili, cumin.
• Dill — Anethum graveolens: grassy and tangy; pairs with salmon, cucumber, yogurt.
• Tarragon — Artemisia dracunculus: anise-licorice; pairs with chicken, eggs, mustard.
• Marjoram — Origanum majorana: sweet and floral; pairs with tomato, eggs, carrots.
• Lemongrass — Cymbopogon citratus: citrusy and clean; pairs with coconut, ginger, lime.
• Fennel — Foeniculum vulgare: sweet anise; pairs with fish, pork, orange.