When I talk about herbs with fellow gardeners, their first thought is “basil,” followed by parsley, sage, rosemary and thyme—like the Simon & Garfunkel song. For many, culinary herbs are synonymous with Mediterranean plants. My herb books list the same options: basil, mint, oregano, thyme, sage, rosemary, parsley, dill and chives. I grow all of these, which are great, if not essential, for use in the kitchen.
However, the more I explore diverse cuisines, the more I discover a broader range of herbs. Many “tropical” herbs can be grown in my USDA Zone 7 Virginia garden. They may not overwinter, and some are only available as seeds. But they thrive in the warm summers. This year, try growing these plants and discover their fantastic flavors.
SOUTH AMERICA
Originally from South…
