FoodLink - Purdue Extension

Filter Category: Herbs

Foods

basil
Available from June to September

Look for leaves that are smooth and whole, that have a strong aroma, and that are bright in color.


cilantro
Available from June to September

Chose cilantro that has bright green leaves. Avoid cilantro with wilted or limp leaves and leaves with yellow or brown spots.


dill
Available from June to September

Leaves of fresh dill should be green and feathery. Choose dill that has hardy stems. Avoid stems and leaves that are wilting or yellowing.


garlic
Available from February to May

Look for heavy, closed, firm bulbs, with dry outside skins.


lavender
Available from January to December

Look for healthy stems and vibrant colors. Avoid lavender with wilted stems.


mint
Available from January to December

Look for vibrant green leaves. Avoid brown or wilted leaves.


oregano
Available from June to September

Choose oregano with undamaged leaves and firm stems.


parsley
Available in January

Look for deep-green, crisp leaves. The leaves and stems should not be wilted or yellow.


rosemary
Available from June to September

Look for fresh green leaves. Avoid rosemary with wilted, yellow leaves.


sage
Available from January to December

Look for healthy, tender green-gray leaves. Avoid sage with discolored or wilted leaves.


thyme
Available from January to December

Look for vibrant green leaves. Avoid leaves that are yellow or have dark spots.