Parsley - (Champion Moss Curled).
On the package: Dense fine foliage, closely curled, very dark green. Excellent for flavouring soups, salads, stews or as a garnish and very good for freezing. Sow in early spring in a sunny or partially shaded location in rich soil. Keep the soil moist. Hasten germination by soaking seeds for 24 hours in luke-warm water.
Oregano - Origanum vulgare
On the package: Sow outdoors in spring or start indoors 6 -8 weeks prior to last frost. Oregano is best known for tomato based sauces but is also used with vegetables and meat stuffings. For best germination results, start indoors. Keep warm and moist until seedlings germinate and transplant to warm soil. Pinch back to encourage bushy growth. Water occasionally. Pick leaves anytime for fresh use. For drying harvest before flowering.
Lemon Balm - Melissa officinalis
On the package: Start indoors 6-8 weeks before last frost. Bushy perennial plant with light green leaves has a lemon scent and lemon-mint flavoured leaves. Use with soups, meats, fish, sauces and salads. Keep soil moist and warm until seedlings appear. Transplants well. Harvest leaves anytime. For drying, harvest leaves in early morning. Dry quickly to retain flavour.
Dill - Anethum Graveolens
On the package: Sow Dill directly into the garden after last frost. Very easy to grow. A must for all herb gardens. Tall plants are topped with clusters of tiny yellow flowers. The fern like leaves are very small but should be gathered for freezing and drying. Use the seeds and leaves too as a flavouring for fish, stews, vegetables, poultry and for pickles and salads. Prefers moist well drained soil and should be protected from wind if possible. Stagger the planting every 2-3 weeks from May - July.