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For centuries herbs have been grown in gardens for their culianary
attributes, their curing abilities, sweet aromatic smells and for
simple aesthetic pleasure. Whether they are grown in one small pot, a
window box or a large herb garden, every home has room for them, even
a window sill is enough for those without outdoor space.

BASIL (Ocimum basilicum)
Grows well in sunny positions. Half hardy annual, leaves can be used
in pesto, vinegars and tomato sauce pasta recipes.

BAY (Laurus nobilis)
Leaves are used in stocks, sauces and marinades. It has hardy
evergreen leaves and can be kept as a topiary plant.

CHAMOMILE (Chamaemelum nobile)
Known for its relaxing abilities, ideal as a tea to calm and relieve
stress. Flowers can also be added to pot pourri baskets. Evergreen
perennial, forms a heavy carpet of fine leaves.

CHIVES (Allium schoenoprasum)
Edible flowers for salad. Leaves can be used chopped with soft cheese
and dips. Onion flavour. Hardy, herbaceous with hollow tall and grass
like leaves.

CORIANDER (Coriandrum sativum)
Unpleasant smell so not suitable for indoor growing. Leaves are used
in curry and chutneys. Annual plant with small white flowers.

CUMIN (Cuminum cyminum)
Tender annual, seeds used in middle eastern dishes, pickles and
curries.

DILL (Anethum graveolens)
Not to be planted to close to Fennel as cross pollination can reduce
flavours of both plants. Hardy, annual with bluey green leaves, an
ideal addition to potato salad and fish.

FENNEL (Foeniculum vulgare)
Yellow flowers with fine leaves, a hardy perennial. Tall and suitable
for borders. Fennel leaves can be added to salads, meat and fish
dishes. The seeds are used in herb teas and bread.

FEVERFEW (Tanacetum parthenium)
Daisy like flowers in summer with Chrysanthemum type leaves.Attractive
and easy to grow. Place strong smelling leaves in sachets to deter
moths.

GINGER (Zingiber officinale)
Produces thick rhizome (roots) that are used in baking, chinese dishes
and preserves.

LAVENDER (Lavandula angustifolia)
Suitable as a low hedging plant. Flowers can be used in pot pourri,
scented cloth hangers, herb pillows etc.

LEMON VERBENA (Aloysia triphylla)
Oval pointed leaves from this deciduous shrub have a lemon scent and
are used in herbal teas and deserts.

MINT (Mentha spicata)
A herbaceous perennial with leaves that can be added to cocktails and
made into a sauce for boiled potatoes.

PARSLEY (Petroselinum crispum)
Leaves can be chopped and used as a garnish in fish dishes. Hardy
biennial with bright green folded leaves, good grower in pots.

ROSEMARY (Rosmarinus officinalis)
Aromatic leaves of this plant are famously associated with Lamb. Pine
needle like leaves, hardy and evergreen.

RUE (Ruta graveolens)
A good plant for borders and low hedging. Avoid handling on sunny days
in case of skin rash. Use sparingly in salads and to flavour soft
cheese.

SAGE (Salvia officinalis)
Hardy evergreen with grey/green foliage. Leaves are used to make
stuffing and added to meat dishes. A great plant for shrub borders.

SORREL (Rumex acetosa)
Upright perennial with large leaves. Sour tasting leaves can be added
to salads and sauces.

SOUTHERNWOOD (Artemisia abrotanum)
Hardy semi evergreen with green/grey foliage. Suitable for mixed
borders and as a low hedge.Leaves can be used as an insect repellant
and pot pourri.

THYME (Thymus vulgaris)
Low growing with small leaves. A hardy evergreen with lilac flowers.
Leaves can be added to soups, stocks and stuffings.


My personal favourite - Lavender.