Herbs have been with us since the dawning of time. Without this huge body of plant material we would not have made it this far and are still relying upon their usage in everyday living even as I write. It must have been quite a hazardous trip through the centuries gaining such herbal knowledge for medicine, foods, oils, scents, lotions, and much of the lore was handed down verbally.  GARDEN HERBS

Pharmaceutical companies may depend upon all the new technology to cure our aches, pains and diseases, but herbs were the first medicinal drugs used and still benefit us in ways a manufactured drug can’t seem to touch. Stress relief, pick-me-ups, mood-altering benefits, digestion relief... just name it and the herb can be found somewhere in the world to probably relieve or remove the problem. Grasses, flowers, roots, barks, seeds, almost any part of the herb can be used in some fashion to cure or perhaps even kill if one isn’t careful.

Garden herbs (roots and leaves) are used for garnishing & seasoning various foods, adding to salads and for making potpourri and sachet blends.  Herbs are used in all sorts of foods; including: cheese, soups, cakes, fruit salads, apples sauce, breads, cookies, biscuits, teas, sauces, seafood, meat, poultry and more!

ANNUALS:
Anise: Grown for it's licorice scented seeds and leaves.
Cilantro (Coriander): Use leaves and seeds to flavor many foods - also potpourris. 
Sweet Basil: Leaves have a spicy, clover like flavor very popular in foods.
Dill: Seeds and branches used to flavor many foods.
Fennel: Attractive, nutritious plant - Leaves, stems, roots and seeds used in foods.*
Parsley: Popular tasty plant grows year around, indoors and out.*

PERENNIALS:
Catnip: Great for attracting cats, birds and bees.  Used to flavor teas.
Chives: Good in vegetable garden salads - Onion like flavor.
Mint: Popular and easy to grow perennial.  Leaves used in many foods.
Oregano: Shrub like perennial grown for flavorable leaves used in foods.
Sage: Extremely popular & hardy - Attractive in the garden, used in meats, stews.
Thyme: Another extremely popular perennial.  Leaves used fresh or dry in foods.

Many of the herbs above can be easily grown by almost anyone and herbal gardens can be kept for years with the proper care. Just as flowers are grown for color and scent, so can herbs be chosen for those very reasons. There are many fine books that describe in great detail how to grow and use herbs in every day living. From gardens small as a container pot, to large intricately designs herb gardens... Herbs can be incorporated to fit into your own sweet smelling space.

Fine dining in those eclectic restaurants certainly depends upon the freshest of herbs to delight the taste buds of even the most discriminating gourmet. And what is so wonderful is that the poorest of kitchens can have this same taste sensation right at their fingertips. Fresh herbs have the best flavor just like the vegetable straight from the garden is the tastiest. But whether fresh, frozen, dried or mixed in with ingredients to be canned; herbs make their own statement.

Certain members of the herb family became really popular a few years ago when "someone" discovered that salt usage could be lowered dramatically when these herbs were used. Trendy little gourmet places started springing up again and herbs have had a huge come back. Herbal teas, breads, butters, jellies, vinegar’s – how can anyone resist the taste, the aroma, the statement made with the addition of freshly grown herbs.