Spinach, A Famous Leafy Vegetable Enriched With Essential Vitamins, Spinach Can Be Either Cooked or Eaten Raw. Ideal As A Side Dish For Stronger For Stronger Flavored Red Meats.

Lemongrass, Cymbopogon flexuosus , also known as cochin or Malabar.This Plant Has A Wonderful Strong Lemon Flavor, Primarily Found In Thai and Eastern Cooking, Used With Light Meats, Can Also Make A Good Cup Of Tea.

Chervil, (Anthriscus cerefolium). With an abundance of uses, chervil is a mist of any culinary or medicinal herb garden. It is considered one of the 'fines herbes' of French cooking (along with chives, tarragon and parsley.) Chervil leaves are perfect mixed with salads, sprinkled on fish or meat, added to cold drinks such as tomato and fruit juices, blended with cottage cheese and in omelets.

Basil, (Ocimum basilicum). There is nothing like the smell of basil! Basil has so many uses: Italian foods, vinegars, fish, poultry, rice, mild vegetables, and in salads. There is no more useful herb.

Red Basil, The Flavor Is Slightly Less Noticeable Than Sweet Basil, and Being Used As Garnish and Added Color.

Lovage, (Levisticum officinale), a tall aromatic herb native to southern Europe and cultivated extensively in Germany. It belongs to the parsley family and has a flavor and odor similar to that of celery, but stronger. The seeds, stems, leave, and roots contain aromatic oils. The leaves may be used either fresh or dried, and the oil distilled from the roots is generally used for flavoring purposes.

Dill,(Anethum graveolens) native to the Mediterranean countries and southern Russia and grows wild in various parts of Africa and Asia. It is cultivated in Germany, India, Rumania, and England and to some extent in northern sections of this country. The whole plant is aromatic. The young leaves and the fully developed green fruit are used for flavoring purposes.

Coriander, (Coriandrum sativum). also called Chinese Parsley. Cilantro is one of the main herbs in salsa, and it has hundreds of other uses in the kitchen.

Chives, Chinese Garlic (Allium tuberosum) when young, leaves and flower buds have an onion, honey-like, garlic flavor and delicate aroma. A tasty herb with many uses, popular in Asian cooking. Us in stir fries with meat, poultry, noodles, scrambled eggs and soups. Flowers are nice as a garnish.

Oregano, (Origanum heracleoticum) Aromatic, flavorful. Wonderful synergy with tomatoes (fresh or sauce), egg/cheese combinations (omelets, quiches), and marinated vegetables. Combines well with thyme, garlic, parsley, or olive oil.

Mint, There are several species and varieties of mints-curly leaf mint, apple mint, and orange mint-but the common spearmint (Mentha spicata) and the peppermint (M. piperita) supply the herb and aromatic oils in general use as flavoring agents. Spearmint is the one used principally in flavoring iced tea and other beverages, while peppermint is more commonly used in medicines and confections.

Melisa, (Lemon balm), The well-known lemon-scented perennial balm (Melissa officinalis) belongs to the mint family. It is a native of southern Europe, but is found growing in nearly all-temperate climates throughout the world. The plants grow in clumps to a height of about 2 feet, and the bright green crinkled leaves possess a fragrant lemon like odor.

Sweet Marjoram, (Origanum majorana) this relative of oregano has a milder but more complex flavor than its cousin. Some describe the flavor as having a hint of balsam. Try substituting this versatile herb for oregano in dishes such as eggplant Parmesan or pizza. You may be pleasantly surprised! Marjoram is a very popular ingredient in German sausage and herb breads.