There are at least three known varieties of the herb but two are best for culinary purposes, winter savory and summer savory. They are both native to Mediterranean region. Winter savory is popular with home gardeners because it is perennial. It is a compact, bushy herb that likes to grow in the sun and light well drained soil. Winter savory grows to around 30 cm and summer savory to 50 cm. The dark green or bronze-green leaves are narrow with a peppery flavor. The tiny white (winter savory) or pink (summer savory) flowers bloom from late summer to most of autumn. Summer savory is propagated from seeds straight into the garden into a previously prepared bed. Winter savory is best propagated if seeds plant in a prepared seed box and when ready transplant in the garden in a sunny well drained position.

For drying, both savories must be harvest before they come into full bloom. Cut and tie in bunches and hung in a dry, airy place. When leaves are dry crumble leaves away from stalks finely, especially winter savory, and store in airtight containers. You can also freeze both savories or make them into herb butter. It is believed that both savories help to grow better beans and onions in the garden. Winter savory is an insect repellent but is loved by honey bees. Both savories have a tonic effect on the skin and muscles externally. Infuse some in a hot bath to help and refresh both. A tea made with summer savory helps to cleanse system and has been used to improve the complexion.

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Garlic has been known since antiquity, but its origins are lost. Its excellent qualities as a flavoring and medicinal herb were known to ancient Egyptians. Homer, Pliny and Shakespeare mention it in their writings. Garlic plants in flower are a spectacular sight when grown in a field as crop. A perennial herb, with grey-green flat strap-like leaves and the flower stems rise above the foliage, with round pale mauve blooms. Much prized for its versatility garlic is a must in any herb garden.

Spring is the best time for growing garlic in your garden. Plant garlic for best results in a sunny well drained area. Take single “cloves” from a garlic bulb dig the soil in your garden and add some organic matter. Make 5 cm deep drills and put in the cloves allowing 15 cm between them. Cover with soil, firm down and water the ground. 100 g of ground limestone or dolomite could be added per square meter. In a few days from planting, each clove sends up its flat spikes of leaves. It will grow to around 100 cm tall and garlic bulbs should be ready to dig six months after planting as the leaves wither. The whole plant is dug up the dry leaves are plaited and the plants hung up in an airy shed to dry.

Garlic imparts its own unique aroma to many types of cooking. It is used in dishes of Mediterranean countries. It is also used with pork, lamb, beef eggplants, tomatoes and all kind of curries. Commercially, garlic has been dried, and used as a powder, flakes or blend with salt and other seasonings. A garden spray made from garlic is a natural deterrent for many garden pests. It has been observed that roses and garlic benefit one another, but peas and beans do not thrive if garlic is planted nearby. Garlic has many medicinal properties particularly antiseptic. It contains Vitamins A, B, C and the minerals, sulphur, iron, copper, manganese and selenium.

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Ginger is a perennial herb, native to South-East Asia, grown commercially throughout the tropics from Australia to Jamaica and several types are available. The herb has thick, branching rhizomes and grows 1-1.5 m tall with bright green reed-like leaves, 1-2 cm wide and 15-30 cm long. Flowers are yellow-green marked with purple, born in dense cones on separate stalks from the leaves. The herb is propagated by division and prefers to grow on fertile, humus rich, and well drained soil. If these conditions can be met in your area ginger will make a great addition to your home garden.

Ginger, as well as being a valued and popular condiment with many culinary uses in domestic and commercial preparations, it is also highly medicinal. Ginger is a general tonic for nerves and digestive organs. The essential oil is used in perfumery and as flavoring in the food industry.

Fresh grated and dried ground ginger is widely used in Chinese and Thai cuisines. Dried ground ginger is an ingredient of curry powder, chutneys, biscuits, cakes and desserts. Whole fresh ginger is crystallized in sugar syrup and made into confectionery and chocolates.

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Nasturtium is an annual, self-seeding, creeping and climbing herb. It belongs to the same family as watercress and has the same peppery taste. Dwarf nasturtiums grow to about 40 cm high while the trailing, tall nasturtiums have stems 200 cm long and can climb with their twining leaf stalks. It is a valuable summer annual with beautiful bright flowers, a familiar site in many gardens. However, it is rarely acknowledged as the useful herb that it is.

The leaves are almost circular and flowers trumpets look like ranging from pale yellow, orange through to dark red. The seeds and flower buds may be pickled and used in place of capers. Flowers and leaves are used in salads. All parts of the plant are addible and contain a peppery mustard oil. Nasturtium has an antibiotic action and for this reason should be included in our food in small quantities often. Use only the young small leaves, 4 or 5, in summer salads, sandwiches as a garnish for soup, with cream cheese and potato salad. The finely chopped fruit can be used as a very spicy seasoning for roast veal or pork and broiled fish.

The herb likes full sun but can tolerate part shade. Any garden soil will suit nasturtiums but nasturtiums need good drainage and a little lime. They are usually treated as annuals, especially in cool areas. In mild areas are quite hardy. Water moderately.

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Thyme is a small, bushy perennial with hard, branching stems growing about 25 to 30 cm high. The leaves are small, ovate and grayish-green in color and the flowers are small and white to lilac. Thyme is a native of the Mediterranean region. It is very well known as a culinary and medicinal herb. It is easy to grow and a delightful plant. It likes a sunny position and well-drained soil to grow happily in your garden.

There is a large number of varieties and cultivars with different growing habits, leaf color and flavors. The most common variety, cultivated in home gardens, is the common or garden Thyme. It can be grown by division, layering or from seeds. Harvest the plant in the early stage of flowering, in spring, as it stops growing in hot summer conditions.

Thyme can be used fresh or dried in the kitchen: in bouquet garni, stuffing or summer salad and as a herb tea: for the treatment of sore throat, cough and digestive complaints.

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