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
