Shirley Kerns, curator of the herb gardens at the Huntington Botanical Gardens, discusses common kitchen herbs. Chicory, a perennial, requires full sun. The roots may be dried, ground and used as a substitute for coffee. The leaves are tasty in salads and are known as chicory, endive or curly endive. Basil is a tender annual native to Mediterranean climates. It prefers full sun and fast-draining soil. Sow seeds in early spring, and make successive sowings every few weeks. The flowers of roselle (Hibiscus sabdariffa), native to warm regions from India to Malaysia, are used in sauces, jellies, drinks and teas. Tarragon (figure A), a perennial, requires full sun and good soil. It spreads slowly by creeping rhizomes and should be propagated by division instead of seed. Capers (figure B) are the immature flower buds of Capparis spinosa pickled in brine. A shrub, the caper bush requires full sun or partial shade. Thyme requires full sun and well-drained soil and may easily be grown in containers. Many sorts are available, including those with hints of lemon, coconut and oregano. To harvest thyme, pinch off 2" to 3" of the stem tips, which encourages plants to grow bushy and full. Strip the leaves from the woody stem by grasping the stem firmly with your fingers and pulling the leaves off all at once with a downward sweep.
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