Common Name

Botanical Name

Type

Comments

Use fresh in salads or in herbal vinegars. 

Chopped leaves strongly resemble cinnamon; is used to top  pumpkin pies and sweet potato pies, soups, sauces, and meats.

The most ornamental basil of all the basil family; a compact plant.

Chop chives into cream cheese or cottage cheese; great on potatoes.

Use as with regular chives in salads, soups, eggs and chesse dishes. 

Leaf and root used as poultices and in washes to treat cuts, scrapes, skin inflammations and sprains.

Do not used internally! No longer recom- mended for food or tea.

Cilantro is a frequent ingredient in Mexican cooking and in other ethnic cuisine. The citrus and sage flavor is a must in salsa and guacamole.

Fresh leaves are best so growing your own insures a good supply. The ground seeds (coriander) are used in Indian cooking. Cilantro attracts beneficial in

Pic #2

Add to sauces, cheese, egg & fish dishes. Seeds make pickles. Mince leaves w/scissors, not knife to preserve flavor.

Fresh leaves can be gathered and used the first summer in salads or to garnish fish entrees.

Used in cough and cold remedies. An infusion relaxes muscles and acts as an expectorant.

Once known for medicinal properties, now an ornamental. Some people keep the flowers trimmed off to favor the exotic foliage. Others use the flowers in dried arrangements. Perhaps Lamb's Ear best use is as an attractive groundcover.

Use fresh leaves and other herbs to flavor strong game meats and fowl. Use  flowers and sprigs to make perfumes, sweet-smelling wreaths, potpourri, dry arrangements and fresh bouquets. 

Strip off whole leaves for potpourris

Pick mint throughout summer to keep plant healthy and under control. Fresh leaves are usually more flavorful than dried.

Great added to chocolate milk, cookies, cakes and candies or just to iced tea in summer.

The oil of peppermint is the ingredient of mint-flavor- ed candles. Use as a garnish, in fruit cocktails, cold drinks, and salads. Tea aids digestion.

Makes a wonderful iced tea or herbal punches in summer. Add to salads, fruit dishes and other desserts. Also good with pork.

Spearmint marries well with lamb, and minted apple jelly and lamb are a classic twosome. Refreshing touch to tea and other beverages. Try flavoring peas and cream of pea soup. Mint leaves, chopped or whole are great in salads.

Cut back to the ground at least twice/summer.

Used to make mint iced tea. Excellent as a garnish. Dry for potpourri.

Pic #2

Salad dressings, wreaths, and insect repellent in garden.A leaf or two, which are very small, are excellent flavorings in salad dressings, where the bitterness adds body.

Ancient medicinal plant is beautiful, hardy perennial that grows erect to 24" high & 12" wide. Has silvery blue-green leaves & in early summer, sends up numerous stalks of showy yellow flowers well above foliage. Known as the bitterest of all herbs.

Summer Savory with its slightly sharp flavor, is usually considered the "gourmet' savory. This annual savory will sometimes die out in our summer heat.

It is what the French call "sarriette" that is so delightful with new peas, and an essential ingredient in "herbes de Provence" along with thyme, rosemary, bay leaves, and basil.

In German, the word for summer savory is "Bohnenkraut", "the bean herb", so complementary is its flavor with all legumes.