Basil:   Popular culinary herb used in flavoring tomato dishes and in fish, meats, salads and spaghetti.  Basil varieties: Cinnamon, Dark Opal, Bouquet, Green Ruffle, Perennial, Purple Ruffle, Spicy Globe, Sweet, and Lemon.

Borage:   Wonderful garnish; used in salads yogurt, soft cheese, pickles and sandwiches.

Catnip:   Mint scent loved by cats.  Rub on meat or use in teas.

Chamomile:   Aromatic leaves and flowers are used in making teas and cosmetics.

Chervil:   Used in salads, soups, sauces, vegetables, chicken, white fish and egg dishes.

Chives:   Mild onion flavor; used in soups, sauces, vegetables, chicken, white fish and egg dishes.

Cilantro: Fresh leaves have a sharp flavor; used in meats, seasonings, salsa and sauces.  Also known as Coriander.

Coriander: Aromatic seed crushed before use in seasoning sausage, beans, stews, cookies, wines.  Use young leaves in salads, soups, poultry, and a
variety of Mexican and Chinese dishes.

Dill: Use whole or ground in soups, fish dishes, pickles, cabbage, dill
butter, cakes and breads.  Also dill bouquet is available.

Fennel: Taste is close to that of anise or licorice.  Use fresh leaves in salads and as garnishes; use seeds, whole or ground, in desserts and
beverages; use stalks and bulbs in salads and soups.

Garlic: A strong flavoring for salads, dressings, marinades, meats, fish, vegetables, or bread. 

Hyssop: Hyssop's minty leaves and flowers are used to flavor green salads, chicken soup, liqueurs, fruit soups, fruit salads, lamb stew, and poultry stuffing with sage. The leaves and flowers can be dried for use in teas. Bees and hummingbirds are attracted to its flowers.

Lavender: Used in perfumes, soaps, potpourri, sachets, and arrangements. Lavender varieties: Hidcote, Munstead, Provence, Grosso

Lemon Balm: Use leaves in drinks, fruit cups, salads, and with fish. Dried leaves help give lemon scent to sachets, potpourri.

Marjoram Sweet: Used for seasoning meats, salads, vinegars, and casserole dishes.

Mint: Fragrant leaves for flavoring teas or foods, such as lamb. Mint
varieties: Curly, Orange, Cat, Pepper, Pineapple, Spear, Apple and Lemon.

Oregano: Leaves are especially good in Italian or Mexican dishes. Also use in fish, meats, sauces and stews.

Parsley: Used mainly as a garnish, but also flavors eggs, meat sauces and salads. Parsley varieties: Curled, Italian, Sherwood and Plain.

Rosemary: Leaves have a pine-like aroma. Use fresh or dried leaves in fish, meat, poultry, soups and teas. Rosemary varieties: Trailing and Upright.

Sage: Use leaves (fresh or dried) for seasoning meat, sausage, cheese, or poultry. Sage varieties: Regular, Golden, Pineapple, Variegated.
Salad Burnet: A pleasant cucumber-like flavor with rose colored flowers. Use in salads, butters and cheeses.

Savory, Winter: Use fresh or dried leaves as seasoning for meats, fish, eggs, soups, vegetables; favorite with beans.

Shallots: Prized cooking for its distinctive mild onion-like flavor.

Sweet Woodruff: Used in potpourri and to flavor beverages, including wine.

Tansy: The leaf can be rubbed on meat for a rosemary-like flavor.

Tarragon: Use fresh or dried leaves to season salads, egg and cheese dishes, and fish. Tarragon varieties: French and Russian.

Thyme: Add to stocks, marinades, stuffing, sauces and soups.  Suits food cooked slowly in wine. Thyme varieties: Regular, Lemon, Mother, and Silver.

Watercress: Use mildly pungent leaves in salads, sandwiches, cottage cheese and soups.
All About Herbs

Lavender: Used in perfumes, soaps, potpourri, sachets, and arrangements. Lavender varieties: Hidcote, Munstead, Provence, Grosso

Lemon Balm: Use leaves in drinks, fruit cups, salads, and with fish. Dried leaves help give lemon scent to sachets, potpourri.

Marjoram Sweet: Used for seasoning meats, salads, vinegars, and casserole dishes.

Mint: Fragrant leaves for flavoring teas or foods, such as lamb. Mint
varieties: Curly, Orange, Cat, Pepper, Pineapple, Spear, Apple and Lemon.

Oregano: Leaves are especially good in Italian or Mexican dishes. Also use in fish, meats, sauces and stews.

Parsley: Used mainly as a garnish, but also flavors eggs, meat sauces and
salads. Parsley varieties: Curled, Italian, Sherwood and Plain.

Rosemary: Leaves have a pine-like aroma. Use fresh or dried leaves in fish, meat, poultry, soups and teas. Rosemary varieties: Trailing and Upright.

Sage: Use leaves (fresh or dried) for seasoning meat, sausage, cheese, or poultry. Sage varieties: Regular, Golden, Pineapple, Variegated.

Salad Burnet: A pleasant cucumber-like flavor with rose colored flowers. Use in salads, butters and cheeses.

Savory, Winter: Use fresh or dried leaves as seasoning for meats, fish, eggs, soups, vegetables; favorite with beans.

Shallots: Prized cooking for its distinctive mild onion-like flavor.

Sweet Woodruff: Used in potpourri and to flavor beverages, including wine.

Tansy: The leaf can be rubbed on meat for a rosemary-like flavor.

Tarragon: Use fresh or dried leaves to season salads, egg and cheese dishes, and fish. Tarragon varieties: French and Russian.

Thyme: Add to stocks, marinades, stuffing, sauces and soups.  Suits food cooked slowly in wine. Thyme varieties: Regular, Lemon, Mother, and Silver.

Watercress: Use mildly pungent leaves in salads, sandwiches, cottage cheese and soups.

Creating a Container Herb Garden

Herbs in an Italian combination: Plant Upright Rosemary, Trailing Rosemary, Oregano, Sweet Basil, Parsley, Garlic, and Garlic Chives  You can plant the Trailing Rosemary or the Sweet Basil in the top of a strawberry jar.

Basils in combination: Plant Sweet Basil, Lemon Basil, Dark Opal Basil, Cinnamon Basil, Perennial Basil, and Purple Ruffle Basil.

Mints and Sages in combination:   Plant Peppermint, Spearmint, Purple Sage, Golden Sage, Variegated Sage.  French Tarragon, and Pineapple sage in the top of your container.

Herbs with Perennials in combination:   Plant Purple Sage, Variegated Sage, Ajuga Burgandy Glow, Lamium Pink Pewter or Lysimachia nummularia ‘Creeping Jenny', Lavender Munstead, and use Argyranthemum (Marguerite) Comet Pink or Comet White in the top of your container.

Herbs with colorful Vegetables:   Plant Red Leaf Lettuce, Chives, Oregano, Parsley, Sweet Basil, Purple Sage, and Cilantro.

Herbs with edible Flowers:   Plant Nasturtium in the top of your container, with Basil, Rosemary, Purple Sage, Lemon Thyme, Lavender, and Violas.