Perennial Herbs for Northern Gardens

There’s nothing like fresh herbs to enhance the flavors of food. For northern gardens (zones 3-4) the most common herbs such as basil, parsley and oregano are easily grown annuals either in the garden or indoors. In addition to these indispensable herbs, there are a number of edible plants that are perennial in northern gardens. Many of these plants are an attractive addition to perennial beds as well as being edible. Use these plants in vegetable gardens or planted among shrubs and other non-edible plants to enhance your garden’s beauty and to provide fresh and delicious herbs for your kitchen.

Common Perennial Herbs for Northern Gardens

There are several herbs commonly used in cooking that are perennial in colder climates. Most are thought of as strictly herbs but have aesthetic value in the landscape as well.

Thyme- (zones 3-7) No garden should be without this herb. It makes an aromatic and pretty ground cover as well as being useful in the kitchen. Plant along pathways or borders. Use thyme in soups or in meat, fish or vegetable dishes.

Tarragon- (zones 3-7) This herb grows quite tall making it suitable for the back of perennial borders. Its fine-textured foliage is an attractive addition to gardens. Use leaves in herb butters, sauces, the herb mix fines herbes and fish, egg and vegetable dishes.

Mint- (zones 3-8) While mint is an aggressive plant, it’s this trait that makes it a good ground cover. Plant it where it will have a lot of room or keep it under control by cutting the bottom off a plastic container and planting it in the garden inside the container. Use mint in beverages, butter, or ice cream as well as with meats and vegetables.

Chives- (zones 3-8) Chives are good for naturalizing as they spread readily. They are easily controlled by simply pulling up unwanted plants. Flowers are pink or purple and are gorgeous in the garden and tasty in salads. Use chopped leaves in butter, on potatoes or in cheese spreads.

Less Common Perennial Herbs for Northern Gardens

In addition to herbs most people are familiar with as culinary herbs, there are several other edible perennials that are hardy in colder climates.

Catmint (nepeta)- (zones 3-7) This plant is widely known as an excellent perennial for flower gardens. Its gray-green foliage and purple flowers make it a gorgeous addition to landscapes. The leaves can be brewed to make tea which is believed to reduce tension and anxiety and induce sleep. Fresh leaves can also be added to soups, sauces, pasta or vegetable dishes.

Caraway- (zones 3-9) A sun-loving biennial, the leaves of caraway can be used fresh in salads, soups or vegetable dishes. The seeds can be added to carrots or cauliflower as well as used in breads. It has a mild dill flavor.

Fennel- (zones 4-9) In addition to being an attractive garden plant and edible, fennel attracts pollinators and other beneficial insects to the garden. Use the stems and leaves for dressings, salads or vegetable dishes, the seeds for sauces and the bulb of the plant as a root vegetable.

Horseradish- (zones 3-8) The broad foliage of horseradish makes it an attractive plant to add to the garden particularly when combined with finer foliage and flowering plants. Dig up roots to make horseradish sauce or use the youngest leaves in salads.

Sweet Cicely- (zones 3-8) One of the few herbs that can be grown in the shade garden, sweet cicely’s fern-like foliage and delicate white flower heads blend well with other shade perennials. Use the leaves as a sugar replacement in tart fruits, such as rhubarb or add to soups, salads or stews. The roots can be eaten raw or roasted. The seeds have a nutty, sweet flavor similar to anise and can be used in salads, ice cream, pies and fruit dishes.

Beautify your landscape as well as expand your herb choices by adding these attractive and edible plants to your garden. Because they are perennial, they can blend very well with other perennial plants and don’t need to be confined to the vegetable garden.