No kitchen garden would be complete without a handful of fresh culinary herbs like basil, chervil, lovage, salad burnet, summer savory, thyme or winter savory. Many of these herbs can be frozen or dried, too. Some cultivars of certain herbs are more desirable in the kitchen than others. For example, only French tarragon will have that true tarragon flavor, and the cultivar ‘Berggarten’ has a large, tender leaf far superior to other garden sages. Find more ideas by visiting the Kansas State University Extension site Growing and Cooking with Herbs.
Chamomile (German or Roman), Bee balm (Monarda), lemon balm, mints, catnip, hyssop and rose hips can be used fresh or dried to make tasty and refreshing herbal teas. For more information about tea herbs, read the University of Vermont Extension article Homegrown Teas.