Kitchen herbs (thyme, sage, rosemary)
Lamiaceae
Bees in the flowers, flavor in the kitchen.
Hardiness: zones 5 to 10
Light: full sun
Size: about 2 ft tall, 2 ft wide
Harvest: May to October
From: Mediterranean
Drought-hardy once established
Here: Hardy in the Lake Erie shore climate (zone 6b to 7a), so it can live outdoors in the ground.
Good for: food, pollinators, traditional use.
Hardy in zones 5 to 10.
The story
Thyme, sage and rosemary all come from the dry, stony hillsides around the Mediterranean, where the summers are hot, the soil is poor and the drainage is perfect. They carry their own sunscreen: the oils that flavor a roast are there to protect the leaves.
Planting
Full sun and lean, gritty soil. Raised beds, rock gardens and pots suit them better than rich garden loam. Give rosemary a sheltered wall or a pot where winters are hard.
Growing
Water to establish, then sparingly. Trim after flowering to keep plants bushy, but never cut into bare old wood. No fertilizer.
Harvest and use
Snip sprigs any time; flavor peaks just before bloom. Dry bunches upside down in a shady, airy place. Let some flower: the bees will thank you loudly.
What to watch for
Wet winter soil kills more of them than cold does.
Safety
Medicinal uses here are shared as history, not advice. Kitchen amounts are fine for most people, but teas, tinctures and supplements can interact with medicines and aren't safe for everyone, especially in pregnancy, while breastfeeding, for children, or with liver or kidney problems. Ask a doctor or pharmacist before taking any plant as medicine.
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More perennial vegetables, greens and herbs
General guidance, not professional advice. Conditions vary by yard and year; for local specifics ask your county extension office. Never eat a wild plant you cannot identify with certainty. Traditional uses are shared as history, not medical advice. © 2026 Sean Priest · Irie Orchard. Terms & credits · Privacy · Home