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CATNIP    Nepeta cataria
CATNIP image CATNIP (h) 3 feet. Spread 2 feet. Hardy, herbaceous perennial. It produces clusters of pinkish white tubular flowers in summer which are attractive to butterflies, especially the painted lady. The pungent, aromatic leaves are gray green, toothed and oval.
CHAMOMILE     Matricaria recutita
GERMAN CHAMOMILE image GERMAN CHAMOMILE German chamomile is an annual that reaches 3 feet, with downy stems, feathery leaves and daisy-like flowers with yellow centers and white rays. The dried flower heads are used, an essential oil is distilled from the flowers, as well as a liquid extract. Chamomile is one of the most widely used herbs. It is a carminative, remedial tonic, which also has anti-inflammatory properties and is used to encourage digestion and boost the immune system.
CHERVIL    Anthriscus cerefolium
CHERVIL image CHERVIL (h) 12-24 inches. Chervil is best known for being a “sweet” herb and a gourmet parsley or French parsley. This popular culinary herb has become an indispensable herb plant in the kitchen, and a classic among herb plants in French cuisine. The flavor is often described as a combination of parsley and licorice. Chervil produces flat, light-green, lacy leaves, and enhances the flavor of chicken, fish, vegetables, eggs, salads and many drinks.
CHIVES    Allium schoenoprasum
COMMON image COMMON (h) 12-18 inches. Clumps of grass-like leaves with a distinct onion flavor, are a feature of this perennial herb. Grow in a sunny position in well-drained soil. Use to flavor cheeses, salads and stir-fries. Great with potatoes and eggs, or as a garnish for soups and sauces.
GARLIC image GARLIC (h) 12-18 inches. A flat leaf version of chives, with a slightly more mellow distinct flavor of garlic. Blooms are white and edible. Grows in a sunny position in well-drained soil. Use to flavor cheeses, salads and stir-fries. Great with potatoes and eggs, or as a garnish for soups and sauces.
CILANTRO    Coriandrum sativum
CORIANDER image CORIANDER (h) 18-24 inches. An annual herb with flat, parsley-like leaves and white flower heads in summer. The fresh leaves can be used to flavor South East Asian, Mexican and Middle Eastern cuisines. The seeds and roots are also good for pickling.
CULANTRO    Eryngium foetidum
Culantro image Culantro (h) 6-8 inches. A biennial herb indigenous to continental Tropical America and the West Indies. Although widely used in dishes throughout the Caribbean, Latin America, and the Far East, culantro is relatively unknown in the United States and many other parts of the world and is often mistaken and misnamed for its close relative cilantro or coriander. Culantro is reportedly rich in calcium, iron, carotene, and riboflavin and its harvested leaves are widely used as a food flavoring and seasoning herb for meat and many other foods. Its medicinal value include its use as a tea for flu, diabetes, constipation, and fevers.
DILL    Anethum graveolens
FERNLEAF image FERNLEAF (h) 24-36 inches. Aromatic herb with finely cut foliage and sprigs of greenish-yellow flowers in summer. The seeds and leaves can be used with potatoes, eggs, fish and seafood dishes and for pickling. Grow in full sun in well-drained soil.
FENNEL    Foeniculum officinale
Fennel image Fennel (h) 24-36 inches. Florence fennel is a cool-weather perennial grown as an annual. Fennel can be sown in the garden as early as 2 to 3 weeks before the average last frost date in spring. Florence fennel, which is grown for its bulbous stalk, requires 90 to 115 frost-free days to reach harvest. For an autumn crops sow fennel in mid- to late-summer. This culinary herb has anise-flavored foliage and yellow flowers in summer. The aromatic leaves and seeds are used in teas, fish dishes, salads or cooked as a vegetable. Grow in full sun in well-drained soil.
LAVENDER    Angustifolia
LADY image LADY (h) 10 inches. Lavender-blue flowers with fragrant, silvery foliage. The foliage forms compact mounded plants. A great herb or perennial garden plant.
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