As we already know from our articles, most vegetables and other plants are grown in sun-exposed locations. So part of your backyard remains empty and rough on the eye.
So today we are going to show you some types of herbs that grow best in the shade.
CHIVES
Chives are a perennial member of the onion family that sport beautiful edible flowers.
Chives are cool-season, cold-tolerant perennials that are best planted in early spring for a late spring and early summer harvest.
Be mindful when planting this herb, as it will take over your garden if the flowers are allowed to develop fully (the flowers scatter the seeds). However, this plant is easy to dig up and move if it does end up invading other parts of your garden.
Common chives consist of clumps of small, slender bulbs that produce thin, tubular, blue-green leaves reaching 10-15 inches in height. The edible, flavorful flowers may be white, pink, purple, or red, depending on variety. They can be grown in zones 3 to 9.
Garlic chives (also called Chinese chives) look similar to common chives, but their leaves are flatter, greener, and get to be about 20 inches in height. As their name suggests, their leaves have a mild garlic flavor (bulbs are more intense). Flowers are white, and are larger and less densely-clustered than those of common chives. Garlic chives are not quite as cold hardy as common chives, so they are recommended for zones 4 to 9.
PARSLEY
Parsley is a biennial plant with bright green, feather-like leaves and is in the same family as dill.
This popular herb is used in sauces, salads, and especially soups, as it lessens the need for salt. Not only is parsley the perfect garnish, it’s also good for you; it’s rich in iron and vitamins A and C.
However, it is often grown as an annual, with the leaves or the entire plant harvested for the table in the first year itself.
The root can be used as a vegetable in stews and soups. The leaves act as a breath freshener when chewed. A poultice of the leaves can be applied to insect bites and bruises for pain relief.
Parsley comes in two varieties, the flat-leaved Italian parsley (Petroselinum neapolitanum) and its curly-leaved cousin (Petroselinum crispum).
The more flavorful Italian parsley is commonly used in cooking while the crispy, beautifully ruffled leaves of the other are used for garnishing dishes.
The herb is grown from seeds, but it has a long germination period, thanks to the furanocoumarins present in the seed.
Parsley thrives in USDA zones 5-9, preferring a temperature range of 70 to 85. However, it is very cold hardy, remaining green even in freezing temperatures.
CILANTRO
Coriander is a double duty herb. Its seeds are known as coriander and its leaves are known as cilantro. This herb has a very distinct taste that is best described as a fresh-green spice, and it is a perfect addition for indoor and kitchen gardens.
Cilantro resembles flat parsley in its appearance and is sometimes called Chinese parsley. With its refreshing, cooling taste, it is easy to see why cilantro is used with the spicy dishes so common to Latin cuisine.
- Latin name:Coriandrum sativum
- Common name:cilantro, coriander
- USDA Hardiness Zone:Annual, all zones
- Exposure:Full sun, partial sun, and shade. Best sown in cooler weather as it tends to go to seed in high heat.
THYME
Thyme is a perennial herb that comes in many sizes and blooms colors. You can add this fragrant but hardy herb between your pavers if you have a shady sitting area.
When planted in the shade, thyme may bloom less, but the heady fragrance and beauty will always remain. Thyme does best in dappled sunlight rather than deep shade. It dislikes wet locations but is ideal for dry part shade. Thyme is an excellent addition, fresh or dried, to soups, stews, and fish or meat dishes.
- USDA Growing Zones: 5 to 9
- Color Varieties: Pale purple
- Sun Exposure: Full sun to part shade
- Soil Needs: Dry to medium moisture, well-drained soil
MINT
Mint is a perennial with very fragrant, toothed leaves and tiny purple, pink, or white flowers. It has a fruity, aromatic taste.
There are many varieties of mint—all fragrant, whether shiny or fuzzy, smooth or crinkled, bright green or variegated. However, you can always tell a member of the mint family by its square stem. Rolling it between your fingers, you’ll notice a pungent scent and think of candy, sweet teas, or maybe even mint juleps.
As well as kitchen companions, mints are used as garden accents, ground covers, air fresheners, and herbal medicines. They’re as beautiful as they are functional, and they’re foolproof to grow, thriving in sun and shade all over North America. In fact, mint can be vigorous spreaders, so be careful where you plant it.
ANGELICA
Angelica is a tall herb that has a celery-like flavor and can substitute celery in dishes. Candied stems of Angelica used to be a popular cake decoration.
Angelica has medicinal value too. The candied stems are often given to children to relieve digestive problems and cough.
Angelica can be grown in USDA zones 4-9. This sweet flavored biennial herb prefers woodland conditions, requiring ample shade and soil moisture to do well.
You need fresh seeds to grow Angelica because they lose their viability pretty quickly. The plants produce only leaves in the first year. These large leaves are highly divided into leaflets which give them a lacy look.
The tall flower stalks with fewer leaves come up in the second year, carrying large umbrellas of tiny, nectar-filled flowers.
You can plant Angelica in the shade of shrubs and trees where it can enjoy the dappled shade and the slightly acidic soil.
It needs plenty of space to grow and spread out, so it is fine to grow it in a remote part of the garden and gather the leaves and stem as and when required.
LEMON BALM
This aromatic herb with a lemony scent has both medicinal and culinary uses.
The leaves can be used to flavor fish and chicken, but since it loses most of the flavor in cooking, you should add them towards the end of the cooking process.
GINGER
Ginger is an adaptable tropical plant and grows throughout much of Southeast Asia. Although some people associate flowering gingers with the state of Hawaii, many of the species were introduced to the island as ornamentals, and some, like the red button ginger, are considered invasive plants.
Ginger plants spread and emerge from rhizomes, the thick fleshy root-like structures you are accustomed to seeing in the produce section of the market. The leaves are usually lance-shaped or oblong, deep green, and glossy. Flowers vary greatly from one genus to another and may be borne throughout the growing season in tropical climates.
Ginger plants like organically rich, moist, well-draining soil with near-neutral to slightly acidic pH.
Ginger is a woodland plant of the tropics, and it can be grown successfully as a perennial in USDA zones 9-12.
