Planting tips: Basil is a tender annual that prefers full sun and rich moist soils. Direct seed after all danger of frost has passed and soil has warmed, or start transplants 4-6 weeks before planting date. Pinch terminal buds to encourage branching and prevent flowering. Sensitive to temperatures below 40 degrees Fahrenheit. Store mature clippings unwashed.

68 days to maturity.

A compact, high yielding dill for leaf production. Dark green leaves are aromatic and pleasingly sweet eaten fresh or dried.

Planting tips: Dill is a hardy annual that prefers full sun and well-drained soils that are low in fertility. Dill can be transplanted but prefers direct sowing. Sow as soon as soil warms and throughout summer, every 4-6 weeks for a continuous supply. Harvest for dill weed, flowering heads and seeds.

45 days to maturity.

Strong and bold flavor. Flat leaves are dark green and toothed around the edges, often confused for cilantro. Preferred type for cooking, great fresh or dry.

Planting tips: Parsley is a biennial grown as an annual due to greater aromatic qualities in its first year of growth. Plants prefer full sun to part shade and moist rich soils with lots of organic matter. Can be direct sown or grown as a transplant (recommended). Do not let seedlings become root bound.

70 days to maturity.

Petite leaves and mini spikes of pinkish-lavender flowers atop woody stalks. Makes a beautiful border along herb and flower beds. A versatile culinary staple to flavor meat or vegetable dishes.

Planting tips: Thyme is a hardy perennial to zone four or grown as an annual. Plants prefer full sun. Start transplants 8-10 weeks before planting date. Seeds require light for germination. Optimal soil temperatures for germination are 55-60 degrees Fahrenheit. Seeds emerge within 14-28 days. Seedlings are best planted in clumps.

90 days to maturity.