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aka Camomile

Chamomile is one of the most popular herbs in the Western world. Chamomile has been used as a medicine for thousands of years; used to calm frayed nerves, to treat stomach problems, to relieve muscle spasms, and to treat skin conditions and mild infections. Chamomile tea aids sleep. Annual.

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aka Fennel

A gourmet bulb Fennel with big white bulbs that are not too fibrous and have a delicious, mild, aniseed flavour. The bulb can be eaten raw or cooked and the foliage can be finely chopped and used as a garnish. Likes the sun and fertile, well drained soil. Perennial.

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aka Japanese Ginger

This deciduous herbaceous perennial is a native to Japan/ China. Only its edible flower buds and flavourful shoots are used in cooking. Frost tolerant down to -16 . Can add a tropical look for the woodland garden or in shaded corners of the garden. Looks quite at home amongst hostas and ferns. Perennial

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Lemon balm loses much of its flavor when dried, so it is a seasonal delight to be enjoyed while the weather is mild and the plant is green. However, enough of the fragrance remains when this herb is dried to make it a delightful addition to potpourri.

Like many other herbs, lemon balm can lose its flavor in cooking, so add it near the end of the cooking process. The fresh lemon fragrance and flavor go nicely with both chicken and fish dishes, as well as fruit and fruit juice drinks. Create your own herbal tea by cutting a few stems of lemon balm (plus any other appealing herbs), putting them in a pitcher, pour boiling water over them, and allow them to steep for about 15 minutes. Enjoy your tea hot or over ice.

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Country Cream is a hardy, bushy perennial, which although aromatic and can be used in Italian, Greek, Mexican dishes, is mostly used for ornamental purposes. Loves a sunny spot in rich well drained soil. It forms a dense mat and a small pink flower. Trim back regularly to maintain shape and vigour.

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aka Knotted marjoram

Sweet marjoram is widely used as a flavouring for salad dressings, vegetables, legumes and oils. The flavour resembles a blend of thyme, rosemary and sage. Perennial herb.

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aka Mint Common

There are several forms of Garden Mint, the true variety being of bold, upright growth, with fairly large and broad leaves, pointed and sharply serrated (or toothed) at the edges and of a rich, bright, green colour. Cut back in Autumn for new winter growth.

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A hardy perennial that is the Basil you have when you don’t have any Basil. Spreads easily so container planting may be a good option.

Add late in the cooking as the mint aroma fades quickly. Finely chop leaves and use them in salad dressings, marinades and sauces. Add to salads and vegetables for an exotic flavour. Tastes a lot like Sweet Basil so partners well with similar strong flavoured herbs.

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aka Mint Vietnamese or Cambodian mint or laksa leaf

Also known as Vietnamese coriander, Cambodian mint and laksa leaf this has to be my favourite Asian herb. This perennial, which has striking pointed leaves, lime green in colour with dark inner markings. With purple stems the whole plant has a wonderfully strong citrus aroma with a taste to match.

Native to peninsular South-East Asia

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aka Chilean Guava Syn Ugni Molinae

AKA as Chilean Guava or NZ Cranberry. A reliable little shrub with tight small leaves in an attractive bronze green shade. Little white flowers in spring are followed by fragrant edible berries. Easy to grow, clips well so can be used for topiary or hedging. Evergreen.