Basil
Bay leaf
Chives
Garlic
Parsley
Sage
Mint, etc.
Uses of some common herbs
Angelica
Type: Biennial
Uses: Drinks, jellies, candy, fragrance
Basil
Type: Annual
Uses: Casseroles, eggs, fish, sauces, salads, fragrance
Bay Laurel
Type: Treat as annual
Uses: Seafood, soups, sauces, decorations
Chives
Type: Perennial
Uses: Soups, salads, eggs, cheese, fragrance
Dill
Type: Annual
Uses: Flavoring pickles, salads, omelets, herb blends
Catnip
Type: Perennial
Uses: Used to stuff cat toys
Fennel
Type: Treat as an annual
Uses: Seeds used in tea, cheeses, Italian sausage.
Leaves used in salads and for fish.
Lavender
Type: Perennial
Uses: Fragrance, landscaping
Lemon Balm
Type: Perennial
Uses: Tea, meat sauces, salads
Marjoram
Type: Treat as annual
Uses: Soups, meat stuffings, eggs, vegetables
Mints
Type: Annuals and perennials
Uses: Jellies, teas, fragrance
Oregano
Type : Semi-hardy perennial
Uses : Spanish, Mexican & Italian cooking; stuffings
Parsley
Type: Treat as an annual
Uses: Garnish soups, salads, casseroles, vegetables, etc. Blends well with other herbs & is used as a flavor base.
Rosemary
Type: Treat as an annual
Uses: Meat, punches, jellies, etc. Fragrance
Rue
Type: Perennial
Uses: Landscaping
Sage
Type: Perennial
Uses: Cheese, sausages, meats, fish, salads, drinks, casseroles, landscaping
Savory (winter)
Type: Perennial to zone 5b
Uses: Canning, stuffing
Tarragon (true)
Type: Perennial
Uses:Fish, meat, salads, vinegar (Use sparingly)
Thyme
Type Perennial
Uses Soups, stuffings, meats (Use sparingly)
Verbena (lemon)
Type: Treat as annual
Uses: Tea, stir fry, fragrance, landscaping
