Annual. Leaves used in salads. Seed can be used in cookies, stew and tea. The tall plant with white flowers gives a fern-like appearance. Small fruits develop after blooming. Anise seed are within the kernels of the fruit.

Perennial. Produces dark green leaves from small bulbs that grow in clumps. Use leaves fresh or dried. Mild flavor. Sprinkle over eggs, cheese dishes, salads or vegetables. Great in soups or on potatoes. *Plant throughout garden to discourage pests; plant near carrots to improve growth and repel carrot flies.

(Cilantro or Chinese Parsley.) Annual. Plant has bushy, feathery leaves with central flower stalk. Round and tender leaves are delicious in salsa. Fully dried seeds used commercially in candy, sauces and soups. Traditionally used in curries and chutneys.

Annual. Ancient herb. Flower heads and partially matured seed clusters are used for flavoring pickles and kraut.

Fragrant herb used for drying for use in sachets and poypourris and also in popular purfumes. Plant grows 18-30" tall and produce a profussion of lilac- purple flowers on silvery foliage perennial.

Perennial. Grows tall with pink flowers. Spreads by underground runners. Dried leaves have warm spicy flavor. Used in Italian and Mexican cooking.

70 days. Bright green leaves are closely curled and finely cut. Rich in Vitamins A, B, C and a good source of Calcium, Thiamine, Riboflavin and Niacin. The most popular parsley used for garnishing and flavor.

Perennial. One of the best known herbs. Used for seasoning. Plant near carrots to deter carrot flies. Companion to rosemary; avoid cucumbers.

Annual. Leaves are slightly hairy and pointed on tall stems with flowers growing in small bunches. Milder than winter savory with peppery flavor. Traditionally used with bean dishes, soups and salads. Sometimes used as a salt substitute.

Annual. Excellent for seasoning especially tomato-base recipes and pesto. Tall plant with shiny green leaves. Small white flowers form at end of the stem. Harvest before flower buds open.