In my reckoning, there are four kinds of herbs: tender herbs that go to seed, die at the end of the season, and must be replanted; perennial herbs, which die in winter but come back year after year; evergreen herbs, which somehow manage to remain harvestable through most of the winter; and plain annoying herbs, which spread like mad and aren't all that useful. Sometimes, if you’re lucky, those tender herbs manage to start self sowing, like dill and parsley. But if you want to take full advantage of the landscaping benefits you can realize from big, shrubby perennial herbs, and be able to harvest them during the winter months, here’s what I would suggest planting (and avoiding).LavenderWhil
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