#11 Lavender
This is an exquisitely scented plant with purple-blue flowers. Its delicate flavor shines in salads, herb butters, scones, and shortbread. Delish! In addition, you can dry for sachets and tuck into your dresser drawers.
#12 Roman Chamomile
These charming flowers grow on a bushy plant. Flowers can be used fresh or dried in salads, steeped as a tea, or dried for potpourri.
#13 Salad Burnet
This herb is one of the lesser known. It has attractive tooth-edged leaves and pink flowers. Add leaves to salads for a mild cucumber flavor.
#14 Sorrel
Sorrel likes lots of moisture. It’s used in salads and soups or as a spinach substitute because their leaves have a lemony tang.
#15 Chives
It has long, slender leaves and pretty pink or purple globe-like flowers grow in clumps. It adapts well to many different kinds of soils. Both the leaves and flowers are edible with a mild onion flavor. Use in soups, salads, or potato dishes.
#16 Cilantro/Coriander
You can use all parts of the plant from leaves, flowers, and seeds, they are edible and delicious in salsa, salads, and Mexican recipes.
#17 Viola
This violas has lightly scent and actually edible. With their colorful faces, they’re adorable on cupcakes, salads, or frozen in ice cubes.
#18 Garlic Chives
They have thin, grassy leaves and white clusters of fragrant flowers on clumping plants make these a pretty addition throughout your garden. Use them in place of garlic for a similar but milder taste. Both the leaves and unopened flower buds are edible.
#19 Rosemary
Piney-scented rosemary is a fairly sturdy plant. The tiny purple flowers are quite pretty, and dwarf or trailing varieties make a great addition to the garden. Chop up and top sauces, pasta dishes, and roasted meats.
#20 Winter Savory
This winter savory has small purple or blue flowers and attractive foliage. Perfect to add into stews and lamb dishes.