My Favourite Culinary Herbs

It may be said that sweet or culinary herbs are those annual, biennial or perennial plants whose green parts, tender roots or ripe seeds have an aromatic flavour and fragrance, due either to a volatile oil or to other chemically named substances peculiar to the individual species. Since many of them have pleasing odours they have been called sweet, and since they have been long used in cookery to add their characteristic flavours to soups, stews, dressings, sauces and salads.  Pot herbs: Pot herbs are culinary plants are all grown for their, tender, fresh, succulent leaves, and therefore every reasonable effort should be made to secure quick and continuous foliage growth, best achieved by growing in warm, mellow ground, well-cultivated and copiously watered.

Such small plants as cress, mustard, corn salad, and parsley may be sown in the spring, and from time to time throughout the summer for succession. The group is culturally not homogeneous, inasmuch as some of the plants need special treatment; but most of them are cool-weather subjects. Sweet-herbs:Sweet-herbs are essentially fragrant herbs cultivated for culinary purposes. Common perennial sweet-herbs are: Sage, lavender, peppermint, spearmint, hyssop, thyme, marjoram, balm, catnip, rosemary, horehound, fennel, lovage, winter savory, tansy, wormwood, and costmary. The better known common annual species (or those that are treated as annuals) are: Anise, sweet basil, summer savory, coriander, pennyroyal, caraway (biennial), clary (biennial), dill (biennial), sweet marjoram (biennial).

Culinary Herbs
Angelica Anise Hyssop Basils Borage Calendula Cayenne Chervil Chickory Chives Chives, Garlic Coriander	Costmary Dill Fennel, Bronze Hyssop Lavender Lemon Balm Lemon Marigold Lovage Lovage, Black Marjoram, Showy Marjoram, Sweet	Mints Oregano, Greek Parsley Rosemary Sage Sage, Pineapple Savory, Summer Savory, Winter Thyme Thyme, Lemon Violet, Sweet