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Calendulas are a colorful addition to the herb garden. The calendula’s daisy-like flowers are bright yellow and orange and are as easily grown in containers as they are in planting beds. The calendula is also known as pot marigold because cooks toss calendula blossoms into pots to thicken and color soups and stews. Calendula flowers

Caraway is often grown for its thin, crescent-shaped seeds but all parts of the caraway plant are edible—leaves, stems, seeds, and roots. Caraway is a biennial that produces carrot-like leaves the first year and flower heads and seeds the second year. The flavor of caraway leaves and seeds is earthy, with a hint of citrus

Catnip is an herb that has been attracting cats for more than 2,500 years—and that’s just recorded history. The gray-green foliage when bruised or rubbed releases oil that is irresistible to cats. But catnip is not just for cats; catnip is a member of the mint family and like other mints catmint can be used

Chervil is a demure herb with a delicate myrrh-like fragrance. Use the finely divided leaves fresh in salads and as a flavor enhancer for fish, chicken, and egg dishes. Dried chervil leaves are an ingredient of fines herbes, the French culinary staple that also includes chives, parsley, and tarragon. Chervil can be used in place

Chives are a hardy cool-weather perennial plant, a relative of the onion. The tips of chive leaves have a mild onion flavor. Adds chives to salads and as a garnish for many cooked dishes. Chives have slender, round, hollow grass-like leaves 6 to 10 inches long. Globe-like pinkish-purple flowers shoot up in spring on stalks

The herb leaf called cilantro and the herb seed called coriander grow on the same plant. Cilantro is also known as Chinese parsley. Both cilantro and coriander come from the plant Coriandrum sativum. In the United States, cilantro is the name for the plant’s leaves and stem; coriander is the name for its dried seeds.

Clary also called clary sage is an herb with colorful bracts that range in color from pale mauve to lilac or white to pink with a pink mark on the edge. It is a standout in the perennial border. Clary leaves taste much like culinary sage with a warm, pungent camphor fragrance.  Clary can be

Costmary is a perennial herb sometimes called mint geranium. But costmary is neither mint nor geranium although its leaves have a spearmint flavor. Costmary makes an attractive, fragrant hedge in the herb garden or perennial border. Its leaves can be used fresh or dried to flavor green and fruit salads and make tea. Here is

Common fennel–also called sweet fennel–can be grown for its leaves, stems, flowers, and seeds. Common fennel is grown as an herb. Its leaves and seeds are used in cooking and baking. Florence fennel—which has a bulbous stem and is a variety of common fennel– is grown for its stem which is eaten as a vegetable.