The documentation of culinary herbs dates as far back as the first century. A cook book written by the Roman epicure Apicuis describes interesting combinations of herb flavors. For centuries, herbs were a staple of life. People added these plants to food and beverages to add flavor, increase palatability, ease digestion, and extend shelf life.

Today, a revived interest in the culinary arts is popularizing herb use in cooking and many people continue to grow herbs to add flavor to food and beverages. Herbs can enliven the flavor of any meal, add texture and nutrients, counteract richness, and blend or add subtle flavors.

Artemisia dracunculus-- Tarragon (perennial)

Special Considerations: Tarragon does not tolerate acidic or wet soil.

Historical Use: The species name derives from the Latin "little dragon", possibly due to its fiery taste or serpent-like roots. It was believed to cure the bite of venomous creatures and dulled the taste of medicine if chewed prior to administration.

Culinary Use: The leaves are utilized in cooking, and have a strong mint-anise flavor, which may be domineering or compete with other flavors. It is best to use it sparingly without overcooking or it will get bitter.

Other Uses: Medicinal; Household-- food preservative; Fragrance.

Coriandrum sativum-- Coriander/Cilantro (annual)

Special considerations: The bad odor of the mature plant changes to a pleasant citrus aroma once the fruits fully ripen. Coriander inhibits seed set in fennel, so should not be planted in close proximity to it.

Historical Use: Coriander seeds were found among the funeral offerings in ancient Egyptian tombs. Hebrews used the leaves as one of the bitter herbs involved in the Passover ritual. It served as a medicine, spice, and meat preservative in ancient Greek and Roman cultures.

Culinary Use: The leaves (cilantro) have a bold taste, combining a strong sage flavor with sharp citrus notes. The roots are similar with an added nutty flavor and are used fresh only. The seeds (coriander) have a taste of citrus and are used whole or ground. Store them separately from the dried leaves.

Other Uses: Medicinal; Fragrance.

Foeniculum vulgare-- Fennel (perennial)

Special Considerations: Fennel is known to inhibit the growth of bush beans, caraway, tomatoes, and kohlrabi and to hybridize with dill.

Historical Use: The 17th century British herbalist Culpeper wrote that fennel was used "..to make people lean that are too fat." The seeds, considered an appetite suppressant, were eaten on fast days in medieval times. Bunches of fennel hung over doors of cottages supposedly prevented witchcraft.

Culinary Use: Fennel is a softer and nuttier version of anise. Tender stems, leaves, and seeds are edible. Heat destroys its flavor so add it at the last minute to cooked dishes.

Other uses: Medicinal; Fragrance; Dye; Household-- cosmetic.

Laurus nobilis-- Bay (evergreen tree, grown as a tender perennial)

Special Considerations: Bay must be taken indoors to overwinter.

Historical Use: Bay traditionally symbolized glory and reward. In ancient Greece and Rome, people wove wreaths of bay to honor scholars, warriors, and athletes who accomplished outstanding feats. Bay also was believed to protect from sickness, witches, thunder and lightning.

Culinary Use: The leaves are used in cooking. In addition, the essential oil is extracted to flavor baked goods and other foods. Bay is better dried than fresh.

Other Uses: Medicinal; Household-- insect repellent, decorative; Fragrance.

Mentha sp.-- Orange Mint (perennial)

Special Considerations: All mints tend to be invasive plants, spreading vegetatively through the roots. To prevent them from overwhelming the garden, plant them with barriers and divide them each spring. Also, mints interbreed readily, making species identification difficult.

Historical Use: The Pharisees paid tithes with mint, while the Greeks utilized them in herbal treatments and temple rites. Mint symbolized hospitality in Greek culture.

Culinary Use: The leaves have a citrus mint flavor suitable for blending with jellies, desserts, and beverages.

Special Considerations: Bee balm is susceptible to powdery mildew.

Historical Use: American Indians and colonists brewed tea from bee balm leaves, and used the plant for medicinal purposes.

Culinary Use: The leaf flavor is reminiscent of citrus and is brewed in teas. The fresh flowers are edible added to salads, fruits, and as garnishes.

Other Uses: Medicinal; Household-- cosmetic and decorative; Fragrance.

Origanum sp.-- Oregano (perennial)

Special Considerations: The identification of oregano is difficult because the genus Origanum includes both plants bearing the characteristic aroma as well as plants without. Moreover, several plants which do possess the oregano fragrance are not in the Origanum genus. In general, it's probably simplest to consider oregano a flavor rather than a genus or species.

Historical Use: Some confusion exists over which species was being referred to when oregano was prescribed medically or called for in recipes. Originally, its primary application was medicinal; only recently has that expanded to cooking.

Culinary Use: The leaves are used for their hot peppery flavor.

Other Uses: Medicinal; Household-- decorative, companion planting.

Satureja montana-- Winter Savory (evergreen perennial)

Historical Use: The Romans introduced winter savory to England during Caesar's reign and it quickly became popular as a medicinal and cooking herb. The Saxons named it "savory" for its spicy pungent taste.

Culinary Use: Today, winter savory is regarded almost exclusively a culinary herb, though it allegedly relieves the pain of bee stings.

Thymus vulgaris-- Thyme (perennial sub-shrub)

Special Considerations: Thyme tends to be invasive, so it's important to keep its spread in check.

Historical Use: Historians postulate that the genus name Thymus originated from either the Greek word for "courage" (thyme invigorated the senses) or "to fumigate" (it was burned to repel insects from the house). Thyme had symbolic meaning in several societies through the ages, representing style and elegance in early Greece, chivalry in the Middle Ages, and the Republican spirit in France. It was used in cooking and medicine.

Culinary Use: The fresh or dried leaves are added to a variety of dishes. The leaves are said to stimulate the appetite and aid the digestion of fatty foods.

Other Uses: Medicinal; Household-- insect repellent, disinfectant, cosmetic; Fragrance.

Allium shoenoprasum-- Chives (perennial)

Historical Use: Chives are native to the Orient, used over 4000 years ago in Chinese cooking. The ancient Greeks hung bunches in homes to drive away diseases and evil influences.

Culinary Use: Chives have a sweet, mild onion flavor and the flowers and leaves are eaten fresh or dried. Chives sprinkled on food will stimulate the appetite and aid digestion. This is not an appropriate herb for home drying but it freezes well.

Other Uses: Household-- decorative

Petroselinum crispum-- Parsley (biennial)

Special Considerations: Plant parsley each year as an annual because it loses flavor in its second year of growth.

Historical Use: Romans consumed parsley during orgies to conceal the smell of alcohol on their breath and aid digestion. In addition, they sprinkled corpses with it to deodorize them. The belief that the god Hermes chose parsley for his garlands led to its inclusion in wreaths given to victorious athletes.

Culinary Use: Parsley combines well with most foods except sweets. It has a mild taste, blends other flavors together, and has a high nutrient content.

Other Uses: Medicinal; Household-- cosmetic; Fragrance.

Ocimum basilicum-- Basil (annual)

Special Considerations: Prune basil to encourage bushy growth.

Historical Use: Basil originated in India, where it was considered a sacred herb. In Italy, basil signified love: traditionally a woman who placed a pot of basil on the balcony of her room was ready to receive a suitor.

Culinary Use: Basil has a rich and spicy, mildly peppery flavor with a trace of mint and clove. Primarily, the leaves are used, but the flowers are edible too.

Other Uses: Medicinal; Household-- cosmetic, companion planting, insect repellent; Fragrance.

Borago officinalis-- Borage (annual)

Special Considerations: Borage is credited with improving the pest and disease resistance of neighboring plants, especially strawberries.

Historical Use: Borage traditionally had a reputation for invoking courage. Ancient Celtic warriors drank borage-flavored wine in preparation for battle. Additionally, it was prescribed by both Greek and Roman doctors for depression and a variety of other ailments.

Culinary Use: Borage leaves and stems have a crisp cucumber taste and can be prepared raw, steamed, or sautéed-- when cooked, they lose their bristliness. The flowers are added fresh to salads or candied for pastry decorating. Borage is best used fresh since it doesn't store well.

Other Uses: Medicinal; Household-- decorative, companion planting.

Hyssopus officinalis-- Hyssop (perennial)

Special Considerations: For optimal appearance, replace hyssop plants every 4-5 years. Prune occasionally and remove old flower heads.

Historical Use: Whether H. officinalis is the same plant referred to in the Bible is uncertain, but its use as a healing and cleansing agent is well-documented. Hyssop was strewn in the kitchen and sickroom to mask odors with its strong medicinal scent, and was taken medicinally.

Culinary Use: Hyssop's minty leaves and flowers flavor salads, soups, liqueurs, and stews and can be dried to make tea.

Other Uses: Fragrance; Medicinal; Household-- companion planting.

Levisticum officinale-- Lovage (perennial)

Special Considerations: Mulch lovage with 1/2 inch of compost or well-rotted manure in the spring.

Historical Use: Lovage roots and leaves most commonly served in medicine. The leaves were used cosmetically in the bath and to clear up skin blemishes. Bundles of lovage were worn around the neck as a deodorant. In the 18th century, the seeds were both candied and used as cordial flavoring.

Culinary Use: The leaves, stems, and seeds all have the flavor of celery. Leaves can be used fresh or dried; stems can be cooked but due to their fibrous nature should be removed before serving.

Other Uses: Medicinal; Fragrance.

Anethum graveolens-- Dill (annual)

Historical Use: Ancient Egyptians used dill for its soothing properties; likewise, the common name originates from the Norse "dilla", meaning "lull". Greeks believed dill could cure hiccups, and war heroes returning home wore dill garlands. In the Middle Ages, dill offered protection from witchcraft.

Culinary Use: The seed, flowering top, or leaves combine well with a variety of foods. Dill seed tastes stronger than the leaf, and generally is used as a pickling spice or in longer cooking recipes.

Other Uses: Medicinal; Household-- cosmetic.