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Anise is sweet and very aromatic, distinguished by its characteristic flavor.
Intensely fragrant of cinnamon, Ideal for tea and potpourri.
Basil is very sensitive to cold, with best growth in hot, dry conditions.
Annual, leaves and flowers used for salads, suitable for freezing.
The plant prefers warm, sunny locations and well-drained soil rich in organic matter.
Perennial, the leaves can be candied or brewed into an aromatic mint like tea.
Chervil is best grown seeded in place, as transplanting can be difficult, due to the long taproot.
Both leaves and the stalks of the flowers are used as a flavoring in a similar way to chives
Similar to garlic chives but with an onion flavor.
Coriander leaves All parts of the plant are edible
Successful cultivation requires warm to hot summers with high sunshine levels
In the Indian subcontinent, fennel seeds are also eaten raw
Fenugreek has three culinary uses: as a herb (dried or fresh leaves)
Ocimum basilicum ‘Genovese’ is an annual native to India, Africa, and Asia.
Lavenders flourish best in dry, well-drained, sandy or gravelly soils in full sun.
Intensely fragrant of lemon, Ideal for tea and potpourri.
The leaves can be used in salads, or to make soup, and the roots can be eaten as a vegetable
Oregano is a perennial growing to 20 inches, with pink flowers and spade-shaped, olive-green leaves.
Purplish stems are 2-4 ft tall, has 2 inch broad smooth leaves that are distinctly stalked
Young shoots and leaves are used as a seasoning for stuffings
In favourable conditions in the garden, S.
Spearmint grows well in nearly all temperate climates.
Nepeta cataria is cultivated as an ornamental plant for use in gardens.
Leaves, flowers, and tender stems are used for flavoring syrups