Selected Herbs

Anise Hyssop (Agastache fceniculum}
Beebalm (Monarda dldvma]
Cilantro (Coriandrum sativum)
Italian Parsley (Petroselinum crispum ‘Neapolitan’)
Lavender (Lavendula sp.)
Lemon Basil (Ocimum basilicum citriodorum)
Lemon Geranium (Pelargonium x Crispum ‘Minor’)
Lemon Savory (Satureja biflora)
Lemon Thyme (Thymus citriodorus’ Variegata’)
Lovage (Levisticum officina lis)
Marjoram (Origanum majorana)
Mint (Menthe sp.)
Pansies & Violets (Viola sp.)
Pot Marigold (Calendula officinalis)
Purple Sage (Salvia officinalis ‘Purpurea’)
Sweet Bay (Laurus Nobilis)
Tarragon (Artemisia dracunculus)

Suggested Reading

The Herb Society of America’s Essential Guide to Growing and Cooking with Herbs Louisiana State University Press
Recipes from an American Herb Garden – Maggie Oster
Herbs in the Kitchen – Carolyn Dille and Susan Belsinger
Cooking with Herbs – Tolly and Mead