Essential Oil Herbs

Aromatic leaves season meats, poultry, stews, sauces, soups and dressings.

A key ingredient in Asian cuisine.

Use small white daisies in potpourris, tea and hair rinses.

Used in sausages, poultry, meat, bread, dressings, vegetables, omelets and stuffing.

Fragrant flowers, aromatic leaves.

Use fresh or dried leaves in salads, dressings, meat, sausage, lamb dishes, beans and soups.

Use lemon scented leaves in teas, potpourris.

Young leaves for salads and lemonade.

Extra hardy rich blue lavender. Tolerates heat and humidity.

Traditional gentle, earthy tones of thyme with zinging notes of orange.

The lavender of choice for potpourri and sachets

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Leaves impart flavor to iced drinks, sauces, vegetables and lamb.

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One of the most fragrant of all. Very easy to grow.

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Glossy green leaves, bright blue flower, and a strong upright habit.

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Delightfully scented plant can be harvested whole or one branch at a time.

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Purple-tinged leaves are used in teas and iced drinks.

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Purple Sage is the most effective medicinal variety.

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An evergreen perennial with unique, pungent flavor and aroma.