Archive Nut, Prune and Olive Programs

Back to Sites & Content

Newsletters

 

 Newsletter Articles:

May 2025Archived

 

Field picture submitted by Elizabeth Fichtner

 Links

 

Publications

Lovage by Brian Okamoto
UC Master Gardeners of Santa Clara County: Page

Lovage

Lovage, Levisticum officinale, originates from the Eastern Mediterranean. It is typically grown for its leaves, stems, roots, and seeds. The leaves have a flavor similar to celery, only stronger. They are commonly used to flavor salads, soups, and stews. Lovage is considered to be an herb, but the stems can…
View Page
Herb-Marjoram-MG-Karen-Schaffer.jpg
UC Master Gardeners of Santa Clara County: Page

Marjoram

Marjoram is grown for its aromatic leaves, which can be used fresh or dried. Closely related to oregano, they are sometimes used interchangeably in recipes. In general, marjoram has a sweeter, more floral flavor than oregano. Enjoy marjoram in soups, egg dishes, beef and chicken dishes, sausages, and cheese…
View Page
Herb-Oregano-Greek-MG-Ying-Chen
UC Master Gardeners of Santa Clara County: Page

Oregano

Oregano is grown for the aromatic leaves which can be used fresh or dried. Closely related to marjoram, oregano is stronger and more pungent. There are many varieties of oregano, for both culinary as well as ornamental use. With a wide range of flavor characteristics, you may wish to grow different varieties…
View Page
Parsley cropped UCANR
UC Master Gardeners of Santa Clara County: Page

Parsley

Parsley is cold hardy and can be productive year-round. It comes in both curly and flat-leaved (Italian) varieties. It is a biennial, meaning it will send up a flower stalk after its first winter, so it is best to set out fresh transplants every spring.
View Page
Peppermint by Yahui Tu
UC Master Gardeners of Santa Clara County: Page

Mint

Of the over 600 varieties of mints, the two most popular are peppermint (Mentha piperita) and spearmint (M. spicata). Peppermint, which is a hybrid of watermint and spearmint, has a higher concentration of menthol than does spearmint. Accordingly, peppermint is more often used in candies, chocolates,…
View Page
Herb-Rosemary-MG-Karen-Schaffer
UC Master Gardeners of Santa Clara County: Page

Rosemary

Rosemary (Savia rosmarinus, previously Rosmarinus officinalis) is a fragrant, drought tolerant, evergreen perennial that is classified as a subshrub for the woody lower stems that develop over time.  Its many forms range from ground covers to tall shrubs.
View Page
Saffron by Rene Prupes
UC Master Gardeners of Santa Clara County: Page

Saffron

Saffron is a spice that comes from the saffron crocus, Crocus sativus. This fall flowering crocus is distinct from the ornamental spring flowering crocuses. It also must not be confused with the similar but toxic fall flowering Colchicums. The only part used for the spice are the tiny stigmas of the flowers…
View Page
Bergartten Sage by Candace Simpson
UC Master Gardeners of Santa Clara County: Page

Sage

Sage is a Salvia, the largest genus in the mint family. There are hundreds of varieties of salvias, which can have quite different cultivation needs. This page focuses on culinary sage, Salvia officinalis.
View Page
Tarragon by Bonnie Wagner
UC Master Gardeners of Santa Clara County: Page

Tarragon

Tarragon is one of the classic fines herbes used in French cooking (parsley, chives, and chervil are the others). When purchasing a plant, it is important to be sure it is “French tarragon” and not “Russian tarragon”, which does not have the characteristic anise-like flavor. French tarragon rarely flowers or…
View Page
Herb-Lemon-Thyme-MG-Monique-Frappier
UC Master Gardeners of Santa Clara County: Page

Thyme

There are over three hundred varieties of thyme, but English thyme is the one most commonly grown for culinary use. French thyme has a similar, slightly milder taste. There are also thyme varieties with differently scented or colored leaves, such as lemon, golden lemon, and orange, as well as numerous…
View Page