ANGELICA
Angelica archangelica

Once seen never forgotten. Musky smelling angelica is a striking architectural plant equally at home in the border as the herb garden. It reaches a height of 8ft (2.5m) with large glossy leaves and huge lime-green flowerheads, which resemble cheerleaders’ pom-poms, carried on hollow stems.

Cultivation
Botanically angelica is a biennial, growing in the first year, flowering in the second and then dying. Start of by buying a plant. It will self-seed and you can transplant the seedlings to the place of your choice. Alternatively, collect seeds from your plant and sow with time. Angelica is tolerant of most conditions, but its natural habitat is the woodland and it prefers partial shade with a damp rich soil.

Uses
Candied angelica stems were the traditional green decorations on cakes. Alternatively the young stems can be cooked with rhubarb and soft fruits to sweeten the tartness. The dried leaves make a soothing tea and a good base for a pot pourri.

ANISE
Pimpinella anisum

Resembling cow parsely with its umbels of white flowers and feathery upper leaves, anise adds little visual interest with the herb garden. It is grown for its aromatic aniseed seeds which are collected as soon as they ripen. Cut down the whole plant and put them in paper bags, or on newspaper, in a warm place to dry. 

Cultivation
A native of the Mediterranean, anise needs plenty of sun and a well-drained poor soil to thrive. It is unsuitable for heavy, cold and rich soils and anywhere that does not have at least 3 months of hot sun. Sow seeds in spring, planting them in blocks as anise has weak stems and tends to flop over if not supported. Thin them to about 8 inches apart.

Uses 
Bruised seeds make a tea to aid digestion and whole seeds add flavour to cakes, biscuits, bread and such vegetables as beetroot and cabbage. It remains the basis for alcoholic drinks such as pastis, ouzo and anisette.
 
 

BASIL
Ocimum basilicum

Basil is the culinary herb par exellence and grown for its smooth, oval, glossy leaves that give off a spicy clove-like scent when crushed. It grows in a sturdy bush about 12 inches high and carries spikes of white flowers in mid summer, but these should be pinched out as they appear to promote more leafy growth.

Cultivation
Sweet basil tender annual and needs plenty of sun and a moist soil. Sow seeds in early spring can keep them sheltered on the window sill or in a greenhouse. Pot up the seedlings when they are 4 inches tall. Although basil grows happily in open ground it is best suited to pot growing, either indoors or in a sunny sheltered position outdoors, as growing conditions can be better controlled and the plants are protected from the unwanted attention of snails and slugs. 

Uses
Basil and tomatoes compliment one another perfectly, and form the basis of most Mediterranean dishes. Use the chopped leaves freely with eggs, aubergines and pasta and basil vinegar as a salad dressing. Always use fresh leaves to retain flavour. 

BERGAMOT
Monarda didyma

A north American native also called bee balm or oswego tea. Growing to about 3 feet it has striking red flowers which last through summer and it is a welcome addition to both herb garden and perennial border. Pink, purple and white varieties are also available. The leaves give off an oily aroma, especially in hot sun. 

Cultivation
Bergamot prefers a moist fairly rich soil and will enjoy partial shade. Propagate by dividing the rootstock in early spring. 

Uses
Dried leaves are a good base for a pot pourri, the aroma of which is said to clear colds. Hot water poured on a few leaves or flowers makes a delicious, refreshing drink or they can be added to indian tea to provide a rich aromatic flavour. It highly attractive to bees for anyone wishing to increase the wildlife in the garden.
 
 

CALAMINT
Calaminta officinalis

Suitable for groundcover, calamint rarely reaches 1 feet in height. Greyish downy leaves with a pepperminty smell set off delicate mauve flowers sprays.

Cultivation
Calamint is happy in most situation but as a flower native to limestone uplands is even happier in limey soil. Propagate by division in early spring as the new growth begins. 

Uses
The leaves make a refreshing tea that was once quite fashionable.

CHAMOMILE
Anthemis nobilis

There are several plants that are called chamomile but this is the perennial version that is grown either for its gold-featured daisy-like flowers or used as a carpeting plant for lawns. Its green lacy foliage gives off a smell of sweet apples when crushed. Chamomile lawns were created where soil was poor and it would stay greener for longer than most grass species. However, to be honest they are a lot of work and grass does the job better in most gardens a patch in a path or patio is probably the best bet for most gardens and when trodden on releases its distinctive perfume. A lawn of true chamomile will need clipping from spring onwards to prevent it from flowering, so plant the non-flowering variety “Treneague” . 

Cultivation
Chamomile is fairly tolerant of most soils, but prefers a light sandy situation. Sow seeds in open ground throughout early spring. Alternatively, increase your plant by root division or detach the young offset plant from the parent in spring.
 

Uses
The flowers dried or fresh, can be used as a rinse to keep fair hair fair. A tea from the dried flowers has a relaxing and sedative effect. Chamomile has also been called the plant physician as insects tend to avoid it and when planted near a sickly plant tends to revive it.

CHIVES
Allium schoenoprasum

A must for the chef whether grown in the herb garden or in pots and containers on the window sill, chives are the Lilliputians of the onion family. They are good as edging plants and if allowed to flower make pretty lilac globes that adds a welcome dab of color to the herb garden.

Cultivation
Chives grow well in most situations as long as they have water and preferably sun. Increase your supply by dividing clumps during the dormant period in either spring or autumn. Keep cutting with scissors to promote strong growth, although naturally this will not allow it to flower.

Uses 
The delicate onion-flavoured stems are chopped and used as a garnish for almost everything. They are one of the components of fine herbs. The flowers are a favourite of bees and butterflies.