Encyclopedia of Plants

Herbs
Sweet basil – plant basil next to tomatoes to make tomatoes taste better
Chives – hollow grass-like leaves impart a delicate flavour to foods
Coriander/cilantro – leaves are used both as flavouring and a garnish in foods
Dill – striking annual herb with lacy foliage and tiny yellow flowers in umbrella-like clusters
Lavender – fragrant gloom spikes should be harvested and dried in bud stage
Mint – spearmint and peppermint are the most common culinary varieties
Oregano – the most popular variety for cooking is Greek oregano
Parsley – fresh or dried, parsley has numerous kitchen uses from flavouring to garnish
Rosemary – the leaves are used to flavour a wide variety of foods
Sweet marjoram – this is the strongest flavoured marjoram, and the one commonly sold in dried form