Generic Herb Bench Card

Herbs have been around for centuries and have played an important role in medicinal, ornamental and culinary fields, but please note:  Our selection of herbs are NOT intended for any medicinal purposes.  Although we have taken great care to provide a wide selection of herbs, their main attractions are their decorative, aromatic and culinary additions to the garden and cooking.  New research is constantly updating which herbs are safe for human consumption and which are not.  When in doubt, always investigate before ingesting any questionable plant or plant product.

Herbs are a wonderful addition to the garden.  The many sizes, shapes, flowers and scents allow the gardener to fill in bare spots or dedicate an entire area to herbs.  Many are also readily adaptable to containers.  Let your imagination help plan your herb garden!

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Great salad plant used as a substitute for spinach. High in vitamins A and C low in calories. Grows best in well drained sandy soil. Pinch flower buds as soon as they appear to prolong harvest of tasty peppery leaves. Provide shade if growing in the hottest part of the summer. The leaves are best if used fresh, but can be frozen.

Arugula seeds were used in aphrodisiac concoctions dating back to the 1st century AD. It is said to cure baldness, freckles, worms and to remove the "ill scent of armpits." Arugula was not widely cultivated on a large scale until the 1990's.

Pick off the tender young outside leaves anytime before the plant flowers.  Plant several plantings two weeks apart for a good harvest of these peppery leaves.

Companions to -- Bush beans, celery, carrots, nasturtium, mint, dill, lettuce, cucumbers, onions, rosemary and potato.

Avoid planting by -- Pole beans and strawberries

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Bushy and productive, the tight mounds of small leaves are a very flavorful pesto ingredient. This delicious, edible herb resembles the boxwood plant. It is compact, neat and tidy, and is well-suited for edging around the garden or patio areas. This is also a great cultivar for small space container gardening. The taste is a little zestier than Genovese basil and can be used in many dishes in place of other basil varieties. Leaves can be dried or frozen for later use.

You can pick leaves to use in recipes as needed.  Use in flavored vinegars or freeze leaves in ice cubes.  Harvest sprigs just before the flowers open for most intense flavor.  Strip leaves and either chop or leave whole.  Fill each cell of an ice cube tray 3/4 full, add hot water to cover and then freeze (hot water helps the leaves retain their color).  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

In Romania, if a boy accepts a sprig of basil from a girl, he is engaged to her!

Companions to -- Tomatoes, peppers, oregano and asparagus

Avoid planting by -- Rue and sage

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Basil Genovese is great for drying or fresh use. It is one of the most popular herbs for pesto. It's high yielding, with a uniform growth habit and has highly scented sweet leaves. It's great for container plantings. This delicious, edible herb's culinary uses also include flavoring for sauces, soups and dressings. Pinch plant to promote bushy growth.

Harvest sprigs just before the flowers open for the most intense flavor.  Strip leaves and either chop or leave whole.  You can pick leaves to use in recipes as needed or freeze for later use.  To freeze, fill each cell of an ice cube tray 3/4 full, add hot water to cover (to retain the leaves color), and freeze.  Remove cubes from trays and store in a freezer bag or container to add to recipes later.

In Italy, basil is a token of love. In ancient Roman times, young women would wear a sprig of basil in their hair to advertise their availability.

Companions to -- Tomatoes, peppers, oregano and asparagus

Avoid planting by -- Rue and sage

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Basil Lemon is great for drying and used fresh for cooking. It is an annual with a lemony scent and flavor. It grows 24" tall with pale green, fairly broad leaves and spikes of white flowers in the summer. It is an excellent container plant. Pinch to promote bushy growth.

You can pick leaves to use in cooking as needed. Basil lemon can be dried or frozen for later use.  It is best if stored in vinegar or oil.  Harvest sprigs just before the flowers open for the most intense flavor.  Strip the leaves and either chop or leave whole.  To freeze, fill each cell of an ice cube tray 3/4 full with the basil, then add hot water to cover (hot water helps the leaves retain their color).  Remove frozen cubes from trays and store in a freezer bag until ready to add to recipe later.

Basil in Greek means "Royal" or "Kingly." The Greeks believed that only the sovereign could harvest basil and only with a golden sickle.

Companions to -- Tomatoes, peppers, oregano and asparagus.

Avoid planting by -- Rue and sage

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Sweet Basil is great used fresh in cooking and is easy to dry for later use.  It is an annual, about 18" tall with light-green, fairly broad leaves.  Spikes of small white flowers usually appear from July to August. Pinch flower spikes to promote a bushier plant. Basil requires a well-drained soil.

Harvest sprigs just before the flowers open for the most intense flavor.  Strip leaves and either chop or leave whole to use in recipes.  Basil can also be frozen for later use by filling ice cube trays 3/4 of the way and then adding hot water to cover (hot water helps leaves retain their color).  Save frozen cubes in a freezer bag or container to use later.

The name is believed to be derived from "basilisk", a mythical Greek creature said to be half lizard and half dragon. Basilisk was said to have a fatal, piercing stare. The leaf of the basil plant was considered to be a magic cure against the look, breath and bite of the monster. Although the beast was moved into fable status, people still held to the belief that basil was a cure for venomous bites. Today, basil is used in culinary applications, shampoos, soaps, perfumes and as a medicinal herb.

Companions to -- Tomatoes, peppers, oregano and asparagus.

Avoid planting by -- Rue and sage

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Catnip is a hardy perennial plant that grows 3 to 4 feet tall. Use the small, heart-shaped leaves in fresh salads, and the purple flowers as a garnish. Keep plant sheared back to keep in check.  Dried leaves can be used for an herbal tea or for your cat.

Harvest leaves and flowers late summer.  Cut the stems a few inches from the soil after the plant begins to bloom.  Place the stems on a screen in a cool, well-ventilated area to dry.  This can take from a few days to several weeks depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to the lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  When dry, strip the flowers and leaves from the stems and crush.  Store in an airtight container (away from your feline friends!)

Catnip can be used as an addition to salads and seep leaves for teas. A cat's reaction is hereditary and up to 30% of cats are not affected by this herb. Kittens under 3 months of age are unaffected by catnip. Cats can be affected for 5 to 15 minutes by their exposure to the herb, then won't respond to it again for at least an hour or more.

Companions to -- Eggplant

Avoid planting by -- Neighborhood cats!

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Chamomile German is an upright plant that is container friendly. It grows 18-24 inches tall. It is an easy-to-harvest annual, with small daisy-like white flowers that have an apple scent. The fresh blooms can be used in salads. The dried blooms can be brewed into a tea and are said to be a gentle sleep aid.  Use a handful in the tub for a soothing herbal bath.

Pick the flowers in the early morning when the petals start to turn back on the center disc.  Rinse well under cool water, gently pat dry and place on a screen to dry completely.  Store in airtight containers in a dark place.  This may take several weeks, so be patient.

Used in the Middle Ages as a "stewing" herb to improve the atmosphere of festivals and gatherings. (There was very little bathing going on during this time, so imagine the air quality!) This herb will self-sow so remove flowers if you don't want volunteers next spring!

Companions to -- Cabbage family and onions (just plant a few).  Chamomile was known as "the plant's physician" by herbalists of old because it was said to improve the overall garden health.

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Chives are small, dainty, onion-like plants that grow in clumps reaching about 10" in height. It is a hardy perennial with decorative light purple flowers. Chives make an excellent container plant, or as a nice addition to a border. Their mild flavor makes them a good choice to use in soups, salads, meats, potato dishes, or as a garnish.

Harvest tender leaves anytime after the plant reaches 6" in height.  Cut low to the ground, leaving about 2" so the clump keeps producing.  Most attempts at storing chives yield poor results.  In the case of chives, fresh picked is the best!

Companions to -- Tomatoes, parsley, carrots, parsnips and fruit trees

Avoid planting by -- Beans and peas

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Coriander/cilantro has lots of culinary uses and is said to attract bees. It's an annual plant that grows about 2 feet tall. The finely divided leaves have a strong flavor and small white or purplish-tinged flowers. This herb does well in any garden soil. Most often it is used in Mexican and Asian dishes. The leaves can be used in soups, stews, salads, and dips, while the wel- dried seeds work best to flavor liquors and baked goods.

Coriander was named after bedbugs because it reminded one of the unpleasant smell so similar to the nasty pest. Thank goodness the smell changes to a pleasant citrus scent, getting more fragrant as they reach maturity. Cilantro and coriander come from the same plant. Coriander is the seed, cilantro is the leaves and they are very different in taste. The seed is also used in perfumes and potpourri for the lemony scent.

To harvest, pick outer leaves for fresh use in recipes any time after the plant reaches 6" in height.  Harvest the entire plant by cutting near ground level.  Cilantro does not dry well so if you want to store some for later use, rinse the leaves and freeze in ice cube trays.  Fill ice cube cells 3/4 full of leaves, then cover with hot water or oil, freeze them and store in airtight freezer container for later use.  The seed can be harvested after the plant bolts and the seed heads start to turn brown.  Cut from the plant and hang in a paper bag, upside down, in a well-ventilated dark area.  Shake the bag occasionally to loosen the seeds.  Make sure the seeds are completely dry before storing in an air-tight container.  If in doubt, taste a seed or two -- if it tastes bitter, it is not completely dry.  Seeds can be dried in the oven if necessary by spreading them on a cookie sheet and putting them in a preheated oven set at the lowest temperature for about 5-10 minutes.  Remove and store when cooled.

Companions to -- Most garden plants, eggplant and tomatoes

Avoid planting by -- Fennel

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A popular annual, dill has bluish-green stems that contrast with finely divided yellow-green plume-like leaves and yellowish flowers in July through September. Dill grows about 2 to 3 feet high. Plant after danger of frost has passed. Used to flavor many dishes, and for home canned pickles.

Although dill is primarily a culinary herb today, in yesteryear it was said to induce sleep, relieve flatulence, stimulate appetite and was made into charms to ward off witches.

The leaves can be harvested after the plant is established in the garden.  Clip leaves close to the stems early in the morning or in the evening.  Dry by spreading freshly cut leaves onto a non-metallic screen in a warm, dark place to dry.  This can take a few days or several weeks, depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to its lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  Place leaves in an airtight container.  Fresh leaves can also be frozen for later use.  Seeds can be harvested 2-3 weeks after the flowers bloom.

Companions to -- Cabbage family, lettuce, onions

Avoid planting by -- Tomatoes and carrots

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AAS winner. Dwarf variety, extended cutting season. Annual, dark green plant is fern-like, with finely divided, feathery leaves, and compact growth habit. Grows 18-24" tall. Valued for its extended cutting season. Plant after danger of frost has passed. Grown mainly for its foliage, used in soups, salads, and home canning.

Although dill is primarily a culinary herb today, in yesteryear it was said to induce sleep, relieve flatulence, stimulate appetite and was made into charms to ward off witches.

The leaves can be harvested after the plant is established in the garden.  Clip leaves close to the stems early in the morning or in the evening.  Dry by spreading freshly cut leaves onto a non-metallic screen in a warm, dark place to dry.  This can take a few days or several weeks, depending on the moisture content of the herb.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  If in doubt about how dry it is, preheat oven to its lowest setting, turn off and put the herbs in the oven on a cookie sheet for 5 minutes or so.  Place leaves in an airtight container.  Fresh leaves can also be frozen for later use.  Seeds can be harvested 2-3 weeks after the flowers bloom.

Companions to -- Cabbage family, lettuce, onions

Avoid planting by -- Tomatoes and carrots

Reddish-bronze foliage provides a gorgeous visual display all summer and a haven for butterflies.  The edible feathery leaves have the sweet aroma of anise (licorice).  Bronze does not produce a bulb, but seeds are produced in large, flat umbels of yellow flowers that can be used in many recipes.  Avoid planting by dill.  Prefers the cool weather of spring/early summer.  Grows up to 5' in height.  Plant after last frost.

Biennial.  The edible feathery foliage and stalks have the sweet aroma of anise.  The bulb can be eaten raw or cooked, with the seeds produced in large, flat umbels of yellow flowers and can be used in many recipes.  Avoid planting by dill.  Larval plant for swallowtail butterflies.  Prefers the cool weather of spring/early summer.  Grows up to 36" in height.

Water Day/Week -- Requires moderate, even watering.  Keep soil most.

Harvest -- Once bulb is about 4" across.

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Lavender munstead makes an excellent cut or dried flower. Dwarf variety grows 12-14" tall. Very fragrant, producing spikes of purple flowers in the summer. Plant in well-drained soil. Drought tolerant. Excellent in hedges, or for mass plantings. Use leaves in salads, vinegars, oils, sachets, flower arrangements, and wreaths.

Lavender has been used for centuries in sachets to repel moths in clothing drawers and also discourages fleas, flies and aphids. The oil is said to have a calming affect to reduce tension and encourage sleepiness. It is said to keep evil from your door. This herb has many medicinal, culinary and beauty uses. In the Middle Ages, people wore pouches of lavender around their necks to fend off various foul odors.

For use in bouquets or fresh arrangements, cut sprigs when the flower heads are 50% bloomed and if used for sachets or dried arrangments, harvest when 75% of flowers are in bloom.  The easiest way to dry lavender is to cut the spikes at least 6" below where the flower head ends.  Tie in bunches of 5-7 spikes by the stems with string and hang where it will not get direct sunlight and has little wind.  It may take 2 weeks or more to dry.  Then you can remove the flowers to use in sachets.

Companions to -- Most garden plants

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Culinary use, attractive to bees. Perennial with hairy, lemon-scented leaves. Spikes of white, pale yellow, or rose flowers from July to September. Grows 24-36" tall. Use dried or fresh. Excellent in salads, cool drinks, teas, wines, and potpourri. Try rubbing fresh leaves on skin to repel insects.

Branches were strewn on the floor to freshen rooms as is mentioned in the Shakespeare play, "The Merry Wives of Windsor." With its long history as a healing herb, lemon balm ensured longevity. As an insect repellent, try rubbing the leaves on the picnic or kitchen table to keep bugs away. Rub on your skin for the same effect, and when you're gathered around the summer night campfires, add some sprigs of this plant to keep the insects away.

Sprigs can be harvested frequently and should be to encourage new growth and a compact, bushy habit.  Although dried lemon balm has much less flavor and aroma than fresh, drying may be the only option.  Harvest in early morning after dew is off the plants and just as the plant is coming into bloom.  It will dry best if the weather will be hot and dry for the next few days.  Any nighttime moisture could turn your leaves brown.  Dry in partial or full shade on screens.   When drying is complete, store in airtight jars.

Companions to -- Most garden plants

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Great in baskets, culinary use. Annual plant with orange, yellow, or red blooms. Grows 15" tall. Leaves, stems, and flowers have a peppery taste, excellent for salads and cold soups, and are high in vitamin C. Harvesting blooms extends flowering throughout the summer. Plant in containers, baskets, and gardens.

Nasturtium means "nose-twister" or "nose-tweaker" in reference to its pungent smell. Use the younger leaves for your dishes because the older leaves can be bitter. The flowers are edible and have a less intense flavor.

Pick the younger leaves as soon as the plant is established in the garden.  Harvest in the coolness of the morning.  Remember, this plant can attract aphids so clean or wash carefully.  The buds, flowers and young leaves are all edible and you can wash and store in the refridgerator for several days.  Heat stress on the plants will make all parts more pungent.

Companions to -- Squash, brussels sprouts, broccoli, radishes, potatoes, zucchini, fruit trees

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Excellent groundcover, use fresh or dried. Hardy perennial that has sprawling stems and can grow to 24 inches tall. Flowers July through September with tiny purple to white blooms. Grows well in poor soil and can be used as a groundcover. Harvest tender sprigs to flavor sauces, meats, vegetables, and salads. Companion to beans.

Oregano's name means "joy of the mountain" from the Greek work oros, meaning mountain and ganos meaning joy. Ancient Greeks and Romans made poultices from oregano leaves to relieve sore, achy musclees, reduce swelling and for relief from spider and scorpion stings. Their use today is more culinary than medicinal.

The best taste for oregano leaves is right before the plant flowers.  Whe you see buds developing, start your harvesting.  If allowed to flower, the herb can taste bitter.  You can pick for fresh use anytime after the plant reaches 8" in height and continual picking will prevent rapid flowering, but most prefer to use oregano in a dried form.  Drying mellows and deepens the flavor and reduces the bitterness.  Dry on screens in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding it to recipes.

Companions to -- Most garden plants; said to enhance most vegetables.

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Great for drying or fresh use. Bushy, woody based perennial has large light green leaves with a very spicy peppery flavor, the strongest of all oreganos. Use fresh or dried leaves in sauces, soups, tomato dishes, and as a seasoning for many Italian recipes. Combines well with thyme, garlic, and parsley.

Oregano's name means "joy of the mountain" from the Greek work oros, meaning mountain and ganos meaning joy. Ancient Greeks and Romans made poultices from oregano leaves to relieve sore, achy muscles, reduce swelling and for relief from spider and scorpion stings. Their use today is more culinary than medicinal.

The best taste for oregano leaves is right before the plant flowers.  When you see buds developing, start your harvesting.  If allowed to flower, the herb can taste bitter.  You can pick for fresh use anytime after the plant reaches 8" in height and continual picking will prevent rapid flowering, but most prefer to use oregano in a dried form.  Drying mellows and deepens the flavor and reduces the bitterness.  Dry on screens in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding it to recipes.

Companions to -- Most garden plants; said to enhance most vegetables.

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Parsley makes a beautiful border. It is a hardy biennial that is usually treated as an annual. Popular because of its much-divided, sometimes curly leaves which have a characteristic flavor and smell. Use leaves fresh or dried and most popular as a garnish. Use as a natural breath sweetener. Store in freezer. High in vitamin C. Grows 18" tall.

In olden days, parsley was sprinkled on corpses to deordorize them. If someone looked ill, people often said that person was "in need of parsley." It is said that Romans used parsley to cover up the smell of alcohol and aid digestion of orgy participants. Parsley is a widely used culinary herb, combining well with most cuisines and foods except sweets.

The first sprigs may be harvested as soon as the leaves are formed.  Keep using the outside leaves, allowing the center of the plant to produce more leaves.  For use as a flavoring, the leaves should be dried on a screen in a dry, shady, well-ventilated area.  Leaves can then be curshed and stored in an airtight jar.  To freeze, pinch foliage from stems and arrange in single layer on a baking sheet.  Freeze and store in freezer bags, removing as much air as possible.

Companions to -- Asparagus, tomatoes, corn and chives

Avoid planting by -- Peppermint and spearmint

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Sweet flavor, high in vitamin C. Biennial, grown as an annual. Mild flavor combines well with most dishes and is a pretty garnish. Aromatic plant that is attractive to bees, butterflies and birds. Use leaves fresh or dried, but freezing is the preferred storage method. High in vitamin C. Grows 18" tall.

Parsley was sprinkled on corpses to deordorize them. If someone looked ill, people often said that person was "in need of parsley." It is said that Romans used parsley to cover up the smell of alcohol and aid digestion of orgy participants. Parsley is a widely used culinary herb, combining well with most cuisines and foods except sweets. Flat Italian is more flavorful than the curled variety.

The first sprigs may be harvested as soon as the leaves are formed.  Keep using the outside leaves, allowing the center of the plant to produce more leaves.  For use as a flavoring, the leaves should be dried on a screen in a dry, well-ventilated area.  Leaves can then be crushed and stored in an airtight jar.  To freeze, pinch foliage from stems and arrange in single layer on a baking sheet.  Freeze and store in freezer bags, removing as much air as possible.

Companions to -- Asparagus, tomatoes, corn and chives

Avoid planting by -- Peppermint and spearmint

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Peppermint is a perennial, and acts as an excellent groundcover, with dark green leaves and reddish-purple blooms. It will flower from July to August. Interplant peppermint with roses as a groundcover to repel pests. Use tender, young leaves for hot and cold teas and as a garnish on fruit and dinner plates. Use fresh, frozen, or dried. Grows to 24" tall.

Carry a few mint leaves in your wallet to attract money and prosperity. The Greeks used mints to cure everything from hiccups to sea serpent stings. Although today you'll rarely need to cure a sea serpent sting, mint is an extremely useful herb. Used in gums, candies, upset stomach cures and culinary applications. Many home remedies use mint to relieve headaches, cramps, colds and bad breath.

Mints are at their peak of flavor just before they flower.  When ready to harvest your mint, do it early in the day.  Cut sprigs from the plant and swish in a sink full of cool water to remove dirt and debris.  Pat dry on paper towels.  Use a dehydrator on the lowest setting or air dry in a shaded, well-ventilated area.  Leaves will be brittle when dried completely.  Hold stem with thumb and forefinger and strip the leaves.  Store in an airtight container.  Sprigs can be picked to use in recipes as needed, or freeze leaves in ice cubes.  Harvest sprigs just before the flowers open for most intense flavor.

Companions to -- Cabbage family and tomatoes

Avoid planting by -- Cucumbers 

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A tender perennial shrub, rosemary is used to flavor many meat and vegetable dishes. The flavor is a little minty with a hint of pine and ginger. Thick, needle-like grayish-green leaves can be used crushed or chopped in your favorite recipes. Dried leaves and pale blue flowers can be used for making sachets. To store for later use, cut 4-5" pieces from the ends of the branches and store in the freezer. Frozen rosemary is stronger than fresh so adjust your recipes accordingly.

For centuries, people believed that a rosemary bush would never grow more than 6 feet in 33 years so it would not stand taller than Christ. In the Middle Ages, people often placed sprigs of rosemary under their pillows to ward off evil spirits and bad dreams. Rosemary is a symbol of remembrance, friendship and love. During the 14th and 15th centuries, rosemary branches were burned in homes to ward off the black death and even during World War II, rosemary and juniper berries were burned in hospitals in France to kill germs. Rosemary is used in sachets and as a culinary herb. It is said to clear the head, so carry a sprig in your pocket on days when mental clarity is especially important (interviews, exams, meetings). 

When harvesting rosemary, do not remove more than 20% of the growth at any one time.  Take the tip cuttings you need to flavor your recipes, but don't cut the woody branches.  Cutting these may irreversibly damage the plant.  When you are ready to dry your rosemary, you should cut the sprigs in the early morning.  Tie a few together and hang in a warm, dry place.  When completely dry, store in plastic bags or jars.  You can strip the leaves off the stems or keep them intact to add to a pan while cooking, then remove the stem before serving.  The stems, if tough enough, also make excellent skewers for meats and vegetables on the grill, so if you strip the leaves before storing, save the stems also.

Companions to -- Many of the cabbage family, sage, beans and carrots

Avoid planting by -- Strawberries

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Rue should NEVER be ingested because it is considered unsafe by some people. It is a hardy evergreen that grows well in containers. The blue-green leaves have small rounded lobes. It grows 24" tall, requiring a well-drained soil, and flowers June to August. It is used as an ornamental and conversational plant - rue is said to ward off witches spells and the plague.

Rue was an early inspiration for the suit of clubs in a deck of cards. It is a symbol of sorrow and repentance. In early Christian times, rue plants were used to sprinkle holy water before Roman Catholic high masses.

Rue can irritate skin so be carefule around it.  The leaves can be seeped in hot water, strained and then used in a sprayer to repel plant-eating insects.  Harvest several times a season before the flowers form on the plants.  Dry in a shady area.  Dried seed heads are used in floral arrangements.

Companions to -- Raspberry and rose bushes

Avoid planting by -- Cabbage family and basils

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Sage is a hardy perennial subshrub, with a strong culinary flavor and ornamental appeal.  It's pebble textured, silvery-green leaves have a strong odor and a lemony pepper taste. Sage is used to flavor many meat and vegetable dishes. It grows 12-30" tall and has whorls of mauve flowers in June. It can be use fresh or dried.

Burn some sage in a safe container to rid a room of negative energy. Sage is often associated with longevity, immortality and increased mental capacity, and was prized by ancient cultures.

Harvest the mature leaves in the early morning.  Snip the leaves from the branches and discard the stems.  Spread onto paper or a cloth in a shady, dry area.  When dry, store in an airtight container.  You can also dry sage by hanging bunches of branches (5-6) tied together.  It will take about a week to dry.  Once dry, strip the leaves and store in airtight containers.  Dried sage has a stronger flavor and tastes different than fresh picked.

Companions to -- Many of the cabbage family, rosemary and carrots.

Avoid planting by -- Cucumbers and onions

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Sage golden is a neat, shrubby plant. A tender perennial with gold and green variegated leaves, topped by spikes of blue flowers. The leaves have a sharp, peppery taste. Use fresh or dried in many meat and vegetable dishes. It grows 12-30" tall and makes an excellent border plant. Dried sage is stronger than fresh so adjust recipes accordingly.

Burn some sage in a safe container to rid a room of negative energy. Often associated with longevity, immortality and increased mental capacity, sage was prized by ancient cultures. Back in the old days, sage was considered a treatment for many maladies, including worms, seasickness and insomnia.

Harvest the mature leaves in the early morning.  Snip the leaves from the branches and discard the stems.  Spread onto paper or a cloth in a shady, dry area.  When dry, store in an airtight container.  You can also dry by hanging bunches of branches (5-6) tied together.  It will take about a week to dry.  Strip the leaves and store in an airtight container.

Companions to -- Many of the cabbage family, rosemary and carrots

Avoid planting by -- Cucumbers and onions

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Spearmint is an excellent groundcover, and can be used fresh or dried. It is a fragrant, hardy, vigorous growing perennial plant with pointed, slightly crinkled, light green leaves. A milder cousin of peppermint, it grows best in a moist soil. Use the tender, young leaves for hot or cold teas, or as a garnish. Spearmint grows to 24" tall.

The Greeks used mints to cure everything from hiccups to sea serpent stings. Although today you'll rarely need to cure a sea serpent sting, mint is an extremely useful herb. It is used in gums, candies, to cure upset stomachs and other culinary applications. Many home remedies use mint to relieve headaches, cramps, colds and bad breath.

Mints are at their peak of flavor just before they flower.  When ready to harvest your mint, do it early in the day.  Cut sprigs from the plant and swish in a sinkful of cool water to remove dirt and debris.  Pat dry on paper towels .  Use a dehydrator on the lowest setting or air dry in a shaded, well-ventilated area.  Leaves will be brittle when dried completely.  Hold stem with thumb and forefinger and strip the leaves.  Store in airtight jars.  You can pick sprigs to use in recipes as needed, or freeze leaves in ice cubes for later use.  Harvest sprigs just before the flowers open for most intense flavor.

Companions to -- Cabbage family and tomatoes

Avoid planting by -- Cucumbers

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Stevia is an ornamental, but controversial, plant.  It is a great indoor plant. The tender perennial is a native of Paraguay and has been used for centuries as a non-caloric flavor enhancer. From the aster family, this shrub contains natural compounds called steviosides and rebaudioside A that some claim is 50 to 400 times sweeter than sugar. Stevia plants require a well-drained, moist soil. Grows 12" tall.

As long as 1500 years ago the ancient Guarani tribe of Paraguay discovered stevia, a plant with unbelievable sweetening powers. They used it to sweeten their "mate" (a hot drink). As time went on the Guarani discovered more uses for the herb they called "kaa-he-he." Stevia was said to treat heartburn, high blood pressure, aid digestion and soften the skin, to name a few.

Harvest the leaves when the flowers start to form.  Allowing the flowers to bloom will make the leaves bitter or dirty tasting.  Cut the whole plant off at the base and hang the plant upside down in a dark, drafty, dry area for 2 to 4 days.  Drying in the oven or dehydrator is not recommended.

Companions to -- Other sun lovers

Avoid planting by -- plants that shade

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Sweet marjoram is a tender perennial but is grown as an annual. It has a milder, sweeter taste than oregano and can be used fresh or dried. Use the leaves and flowers in many meat and vegetable recipes and in salads for an interesting taste. Tiny pink or white flower clusters appear in August through September. It grows 12" tall.

Greeks made wreaths and garlands of marjoram for weddings and funerals and it was said to comfort the dead when planted on their graves. Greek couples were crowned with it at their weddings. Some said if you annointed yourself with marjoram before bedtime you would dream of your future spouse.

Harvest sprigs when the flowers start to bloom for best flavor.  You can pick for fresh use anytime after the plant reaches 8" in height.  Continual picking will prevent rapid flowering.  Drying mellows and deepens the flavor.  Dry on screens or cheesecloth in a warm, dry place.  Test for dryness by crushing a leaf between your thumb and finger.  It should have a crispy, crackly sound and feel.  Remove the leaves from the stems and store in glass jars.  Crush the leaves before adding to recipes.

Companions to -- Sage and chives

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Tarragon is a herbaceous perennial that grows to about 2 feet tall and rarely flowers. It has multi-branched growth with narrow, somewhat twisted, green leaves. It is commonly used in meat, fish, seafood, and vegetable recipes. Tarragon has a strong flavor, so use lightly.

Tarragon is a "banishing herb." You use the tarragon like incense, burning it as you write the thing you want banished on a piece of white paper, like "fear of spiders." Then you burn the paper and supposedly, "poof" it's gone!  Make sure you burn your paper in a fireproof container if you're indoors, allowing the smoke from the incense to mix with the smoke from the paper.  Tarragon is known as a protective and calming herb.

Tarragon is best preserved in vinegar or frozen for storage.  You can also dry the herb for later use.  Hang sprigs in a shady, warm, dry place until well-dried.  Store in airtight containers.  To freeze, swish branches in cool water to remove debris, pat dry and strip leaves from the stems.  Place in freezer bags and remove excess air.  You can also freeze portions by using ice cube trays. Fill each cell 3/4 full with the leaves and add hot water to cover.  Once frozen, remove the cubes and store in a freezer bag or container to add to your recipes later.

Companions to -- Almost all plants, especially tomatoes

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This small upright perennial shrub is an excellent groundcover with very fragrant foliage that becomes completely covered with small pink flowers in summer. Not just an important herb for the spice rack, its leaves can add wonderful aroma to sachets or potpourris. Use in French, Creole, and Cajun recipes.

Thyme can be burned as a purifier and inhaling the scent is thought to enhance your psychic powers. Burning in the home or a specific room is said to banish evil and purify the area.

You can take sprigs for immediate use as soon as the plant is established.  For starting quantities, cut entire plant 2-3" from the ground.  Swish in cool water to remove dirt and debris.  Pat dry and place in a single layer on a screen, or tie in bundles and hang until dry in a shady, dry area.  Store in airtight containers.  To freeze in ice cube trays, strip leaves and leave whole.  Fill each cell of the trays 3/4 full, add hot water to cover and freeze.  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

Companions to -- Most garden plants

Avoid planting by -- Cucumbers

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This herb is a great contrasting ornamental with yellow and green leaves that have a lemony scent with occasional white flowers in summer. It is ideal in baking, for teas, fish, poultry, steaks, or in fresh fruit salad. Pinch to promote bushy growth. Use in beds, as edging, or container specimens.

Thyme could be named from several Greek words, Thymus was Greek for "courage" but the name could also be from the term "to fumigate." It was said to inspire courage when carried on the person and was burned in the home to rid it of stinging insects. Sprigs of thyme placed in a pillow is said to promote sleep and prevent nightmares.

You can take sprigs for immediate use as soon as the plant is established.  For starting quantities, cut entire plant 2-3" from the ground.  Swish in cool water to remove dirt and debris.  Pat dry and place in a single layer on a screen, or tie in bundles and hang until dry in a shady, dry area.  Store in airtight containers.  To freeze in ice cube trays, strip leaves and leave whole.  Fill each cell of the trays 3/4 full, add hot water to cover and freeze.  Remove cubes from trays and store in a freezer bag or container to add to your recipes later.

Companions to -- Most garden plants

Avoid planting by -- Cucumbers