Cilantro, also known as Coriander or Chinese parsley, is an annual herb. While all parts of the cilantro plant are edible, the fresh leaves and dried seeds are the parts most traditionally used in cooking.
Dill is an annual herb from the celery family. The fern-like leaves of dill plants are aromatic and used to flavor many foods, most often fish, borscht, and soups. Additionally, dill is the key ingredient in dill pickles, where cucumbers are preserved in salty brine and/or vinegar.
Lavender is a wonderfully fragrant flowering herb from the mint family. Used as ornamental plants for garden and landscapes, lavender is often used for the extraction of essential oils and also as a culinary additive
Lemon balm is a perennial herb in the mint family. Leaves are used in teas, as well as flavoring. It’s also used to attract bees for honey production and for its oil in perfumery. Lemon balm tea, the essential oil, and the extract are used in traditional and alternative medicine, including aromatherapy.
Lemon grass is a culinary and medicinal herb based on its fresh lemony scent. Most commonly used in teas, soup, and curries, it’s also used with poultry, fish, beef, and seafood.
Parsley is an herb widely used as a garnish, but also chopped and sprinkled on top of many dishes for a touch of flavor and color.
Rosemary is a woody, perennial herb that’s a member of the mint family with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers.
Sage is a perennial, evergreen herb plant with woody stems, grayish leaves, and blue to purplish flowers. It has a long history of medicinal and culinary uses, and is also used as an ornamental garden plant.
French tarragon plant leaves pair well with fish, eggs, cheese, and chicken dishes, and also for flavoring vinegars. The flavor of this tarragon plant stays strong when dried. Use a small amount and adjust taste for preference.
Thyme is an evergreen herb with culinary, medicinal, and ornamental uses.