Basil and Coriander/Cilantro

Basil Ocimum basilicum sown in January in peat pellets and grown by students in the classroom. Two plants planted out in the greenhouse March 20. Pinched back several times. This is a "generic" variety grown from Ferry-Morse seed from the grocery store.

Today I am starting five more varieties of Ocimum basilicum.

Genovese "Extra-large leaves, Height 18-24"

Italian Large Leaf

Lemon "Mrs. Burns"

Purple Ruffles

Summerlong

Basil and Beyond

My approach to selecting which herbs to grow is not very scientific. Lee Valley Hardware sells a nice set of cast brass markers. I didn't buy the markers, labeled basil, dill, mint, sage, oregano, parsley, rosemary and thyme, but I started seeds for each.

I've already grown basil among the tomato plants. It's easy. Dill got loose in the garden several years ago and now runs rampant. Parsely has been reliably self sowing for several years and I am more worried about keeping it cut down so that it doesn't take over than in getting it to grow. I already have thyme growing in a clay pot, but want more to plant between the stepping stones leading to my front door.

I don't have any mint, but I know that I need to keep it contained or it will take over. There is plenty nearby that I can dig up and transplant if my seeds don't make.

I've tried sage in the past, but killed it with neglect. I have never grown oregano or rosemary.

To these, I am adding cilantro which I already have grown and use in salsa, and marjoram, because I happened to have a packet of seed. I also ordered a start of french tarragon from Gurneys.