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 All About Herbs
Fragrant *
Decorative * CulinaryBasil: 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.
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.
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.
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