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RE: perennial herbs

I really enjoy edibles in my garden, be they herbs, flowers, whatever! Here 
are some that I grow:

Pineapple sage (is great made into a sugar syrup and mixed with melon salad), 
Chives (Garlic and non),
Basils: opal, purple ruffles, cinnamon, lemon, lettuce leaf
Cilantro and Parsley (both curly and flat leaf)
Lavender (good in cookies, excellent on chicken)
Rosemary, Fennel, Dill, Lemon Balm (makes a mean tea), Lemon Verbena, any and 
all scented geraniums that I can get my hands on (!), pansies, violas, 
nasturtiums, daylilies, tulips (stuffed with crabmeat...mmm), dianthus, 
borage, johnny-jump-ups, lilacs, Rose of Sharon, Sweet Woodruff (May Day is 
rapidly approaching- have you made your May Wine?), and probably others that I 
just can't think of at the moment!

Bettye
----------
From: 	owner-perennials@mallorn.com on behalf of Jeff & Julie
Sent: 	Tuesday, April 29, 1997 12:33 AM
To: 	perennials@mallorn.com
Subject: 	Re: perennial herbs

GypsyLou@aol.com wrote:
> 
> Does anyone have any suggestions for edible herbs?  I have the typical
> ones--chives, oregano , marjoram, rosemary, thyme, and several annuals also.
>  I'd just like some ideas for something new.
> 
> I live in Zone 8b.  Very humid and normally lots of rain in the summer.
> 
> Thanks,
> Gina   gypsylou@aol.com

Gina,

Although there are hundreds of choices, I have two in particular that I
would heartily recommend. In keeping with the spirit of this list, they
are both extremely ornamental and I was pleasantly suprised with their
showiness. They are hyssop and anise hyssop. Anise hyssop is fairly
tall, about 3', and makes a woderful tea. The flowers, which taste
faintly of root beer, make a colorful addition to a salad. Hyssop is a
small shrub, eventually growing to 5', and has attractive blue flower
spikes from late summer into the fall.

Jeff Humphreys
Howard City, MI
Zone 5

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