Bay – Laurus nobilis

A culinary evergreen shrub used by French chefs with parsley and thyme as bouquet garni. The aromatic leaves can be used fresh or dried. The shrub is slow growing when young but it can form a significant bush over time.

• To grow a standard bay, start with as straight a stem as possible. As the plant grows, remove all lower side shoots, but keep the top side-shoots. When the tree is 8-10 inches higher than the final height cut back the growing tip. Clip back all the remaining side shoots to about 3 leaves then trim as needed to get a ball on a stick shape.

Rosemary – Rosemarinus officinalis

A medium sized aromatic evergreen that can be grown with other flowers and plants. It has blue flowers in spring and late summer. Clip it into shape or leave it bushy for better flowers. Very easy to propagate by cuttings. The needle shaped leaves provide a great seasoning for Lamb and saute potatoes.

• For growing in pots try Rosemary ‘Blue Boy’ a small bush rosemary with leaves that grow in clusters. ‘Golden Rain’ stays compact and new foliage has light yellow markings that darken to green. The dwarf ‘Pinkie’  surprisingly has pink flowers.
• Chefs like Tuscan Blue and ‘Spice Island’ being large plants, growing 4-6 feet, large very fragrant leaves that hold their flavor when cooked. For recipes

Seedheads

Angelica, Dill and Fennel produce large seedheads that look good dried.
Seaholly has seed heads that associate well with garden herbs. If you have a good sized plot give them a try.