Herbal Teas – Mints, Chamomile, Lemon Verbena, Sage (could use a tri color or golden color for color), Rose Scented Geranium, Lemon, Lime Geranium or Peppermint Geranium. (these can be used fresh or dried for a tisane (brew).
“Just in Thyme” – assorted varieties of thyme.
Salad Accents – These herbs (both flower and leaves) will all taste good in a salad. Borage (flowering if possible), Chervil, Dill, Basil (purple for color), French Tarragon, Sorrel (young leaves only), Oregano (taste to make sure it has a good flavor), Parsley.
Moth Chaser Sachet - (dry in bunches and hang in closets to chase moths) Green and Gray Santolina, Cotton Lavender, Southern Wood, Wormwood, Lavender.
Homegrown Potpourri – (dry your own ingredients for potpourri) Lemon Verbena, Miniature Rose, Rose Scented Geranium, All Rosemary, All Lavenders, Sweet Annie
The Pampered Bath – (use petals and leaves (fresh or dried) in bath water) Soap Wort, Lavenders (Jean Davis & Munstead), Miniature Rose, Rosemary, Chamomile, Hyssop & Lemon Balm. (Soap Wort makes a good liquid soap for fine washables).
Fish Special – Lemon Thyme, Lemon Balm, Chives, Dill, Chervil, Parsley. Use equal parts of all herbs except Lemon Balm. Sprinkle fish with chopped herbs, wrap in lemon balm, and add butter, salt and pepper if desired, to bake.
Roast Beef Blend – Rosemary, Parsley, Thyme, Chives, Summer Savory and Garlic Bulbs.
Roast beef seasoning recipe:
Dried Herbs: 3 T. parsley, 2 T. Rosemary, 2 T. Chives, 1 T. Summer Savory, 1 T. Thyme, 1 T. Dried minced garlic (3-6 cloves of fresh garlic)
ADD: 2 T. per roast during the last hour of cooking. (double the amounts if using fresh herbs)
“The Pleasure of Herbs” by Phyllis Shaudy.
Accents - Basil (for tomatoes), Summer Savory & Sweet Marjoram (for green beans), Parsley & Chives (for potatoes, peas and corn), French Thyme (for green beans, potatoes and peas)
Frend Herbs/Fine Herbs – French Tarragon, Chives, French Thyme, Chervil, Parsley (add to potatoes, soups, omelets and salads).
Spaghetti Sauce – Oregano, Basil, Sweet Marjoram, Chives, Garlic and Thyme