Bercamot. Bee-balm or Oswego Tea. Monarda didyma. Perennial. Fragrant foliage; red 
flowers. Used as a beverage herb for tea or flavoring wine. (Plants only) 
BURNET. Sanguisorba officinalis. Perennial. Cucumber-scented leaves used in salads, soups 
and iced drinks. 
Catnip. Nepeta catari. Biennial. Gray-green leaves; lavender-colored flowers. Used as tea. 
Cats love it. 
Cuives. Allium schoeneprasum. Perennial. Slender tube-like leaves have delicate taste and 
scent of onion. Used in salads, omelets, meats and sauces. 
Costmary. Chrysanthemum balsamita. Perennial. Long stalks, mint-scented leaves; yellow 
flowers. Dried leaves used for tea; in France for veal stuffing. (Plants only) 
Ditt. Anethum graveolens. Annual. Soft feathery leaves, very pungent; yellow flowers. Leaves 
used for flavoring meats and fish sauces; seed used for pickled cucumbers and vinegar. 
FENNEL. Foeniculum officinale. Annual. Finely-divided thread-like leaves; yellow flowers. 
Leaves used to flavor soup or fish; seeds to flavor soups, spiced beets and cakes. 
GERANIUM. Pelargonium. Scented leaf. Perennial. (Plants only) 
Apple. Odor fresh apples; white flowers. 
Balm. Large velvety leaves; pink blooms. 
Ivy Leaf. Waxy star-shaped leaves. 
Lady Mary. Dainty leaves with spicy scent; a free bloomer. 
Lemon. Lemon-scented leaves; rose-tinted flowers. 
Mint. Strongly scented; large leaf. 
Nutmeg. Small round-gray-green leaves. 
Oak Leaf. Rich dark green leaves. 
Rose. Velvet-like divided leaves which smell of roses and spices; pink flowers. 
Skeleton. Aromatic leaves intricately branched; pink flowers. 
GERMANDER. Teucrium chamaedrys. Perennial. Pungent foliage; purple flowers. Good as 
edging plant. 
Horenounn. Marrubium vulgare. Perennial. Woolly leaves; whitish flowers. Formerly used 
in candy and in syrup for coughs and colds. 
