Carolina Gardening: What's Your Favorite Herb?, 1 by BSD

BSD wrote:
Entlie: This is some info from an herb garden that we (Conway M. G.) planted a few years ago.
This is a good website that might be of some help.
http://www.clemson.edu/extension/hgic/plants/vegetables/crop...

Background (tallest plants):Honeysuckle “Purple leaf Japanese”( Lonicera japonica)
Mexican Sage(Saliva leucantha) (aromatic herb)
Lemon grass (cymbopogon ambiguous) lower part of stem
used for lemon flavoring.
Middle: Basil (Ocimum basilicum) used to flavor fish and tomatoes.
Chives (Allium tuberosum) leaves have mild garlic flavor. White flowers in
Summer used in salads.
Lavender(Lavandula X intermedia) aromatic herb
Society garlic (Allium schoenosrasum) pink blossoms in summer. Use same as
Chives.
Stevia (Stevia rebaudiana) use as sugar substitute
Lemon verbena (Aloysia triphylla) strong lemon flavor used in teas and as a
garnish.

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Artemsia ‘Powis Castle’ (Wormwood) Perennial with aromatic silver-laced leaves used ornamentally.

Low growing (front of bed):
Parsley curled and flat ( Petroselium crispum) use as garnish.
Fennel (Foeniculum Vulgare) Used to attract swallowtail butterfly caterpillars.
Lemon thyme (Thymus citriodorus) low growing ground cover used for flavoring.
Oregano (Origanum vulgare)Used to season meat, stews, and sauces. Unlike most
herbs, oregano leaves are best used dried.
Tarragon (Tagetes lucida) Mexican tarragon or mint marigold is used rather
than true tarragon which is very difficult to grow in the South. This
perennial has an excellent anise aroma and can be used in any dish that
calls for tarragon.