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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.
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