MILK THISTLE: its glossy leaves are painted with veins of creamy white which, according to tradition, originated from the milk of the Virgin which once fell upon a plant. It is said to be a tonic herb for the liver. It was once cultivated in Europe as a stock vegetable. After trimming the leaves of their prickly edges, they can be steamed or sautéed.

BAIKAL SCULLCAP: A Chinese medicinal herb prescribed for fevers, colds, hypertension, insomnia, headaches, hepatitis, shingles, and other ailments. Many of its traditional uses are supported by clinical studies. Very showy blue flowers—ht. 15 inches.

GERMAN CHAMOMILE: perfect for making the relaxing Chamomile tea. The most prolific producer of flowers. Its volatile oils are an anti-spasmodic, which can be used for treating indigestion and menstrual cramps. It is an anti-inflammatory and anti-infectant useful for treating skin disorders. It soothes colic and calms a hyperactive or distressed child. The daisy like flowers of Chamomile look lovely in any garden.

ST. JOHNSWORT: an old remedy for insomnia, depression and bedwetting, now touted as a natural alternative to anti-depressant drugs. Recent clinical evidence suggests that the flowering tops are effective in controlling mood and mild depression. Liniment made with tops in vegetable oil is soothing and healing when rubbed on painful joints and muscles. Yellow flowers. St. Johnswort tea is useful for easing menstrual cramps. Cautions: St. Johnswort is rated unsafe by USFDA. Prolonged use may cause photosensitivity.

BURDOCK: roots of this common wild plant are said to have "blood purifying" properties. Useful for skin diseases, including eczema. Recent medical evidence supports folkloric use for tumors. One of four herbs in the Essiac anti-cancer formula. This plant also has culinary value. In many regions of Europe and America, it is used as a vegetable stock as it adds its own mild flavor to soups and salads. The leaves can be sauteed like spinach.

FEVERFEW: a medical survey in England indicates that one to four leaves of feverfew infused in a tea or eaten in a sandwich daily reduces the number and severity of migraine attacks in some sufferers. Leaves should be eaten fresh and raw, not more than three per day. It even has pleasant side effects including a sense of well being, lack of tension and relief from arthritis. In July, a single plant will bear as many as 25 delicate yellow and white flowers.

LEMON BALM: fresh leaves burst with lemon when squeezed. A truly delightful tea made from the dried leaves is said to stimulate the heart and calm the nerves. Fresh chopped leaves are interesting in salads, soups and stews. Proven effective against herpes.

CAYENNE PEPPER: red hot chilies two to 4 inches long and ½ inch in diameter. Used in Mexican, Indonesian and Italian dishes. Dried powder adds zest to your foods. Contains capsaicin, which acts as a restorative digestive tonic. Valuable home remedy with stimulant, blood pressure-regulating, digestive and anti-flatulent properties. Ground pods and a little soap in water is a useful insect repellent for the garden.

ASTRALAGUS: an important Chinese medicinal herb, used especially for its immune enhancing properties. Tonifies the spleen, especially in cases of fatigue. Boosts and tonifies chi. Cardio tonic; lowers blood pressure and blood sugar; improves circulation. It is said to have a beneficial effect on kidneys, liver, and endocrine system.

PARSLEY: This slightly peppery herb is commonly used as a flavoring or a garnish. It is an excellent source of vitamins A and C. It is a wonderful addition to salads, soups and stews. Parsley goes in almost in any dish. It is said that infusions of parsley are good for bladder infections.

THYME: Aromatic low growing bush or creeping herbs, ideal for rockeries, borders, or along pathways. Pretty pink or purple blossoms are a favorite of honeybees. Culinary and medicinal value. Fresh Thyme has a pungent minty, light-lemon aroma and is widely used to flavor vegetables, soups, sauces and many other dishes. Thyme has been used to treat sore throats, coughs, and colds. It is an expectorant, diaphoretic, and antibiotic.

CILANTRO: Cilantro or Coriander leaves are used widely in the cuisine of India, Mexico, the Orient and the Caribbean. For thousands of years it has been appreciated for its culinary and medicinal properties in South Asia, the Middle East, and Latin America. Add cilantro to your salsa to get an authentic flavor.

BASIL: Basil has a pungent flavor that some people say is a cross between licorice and cloves. It is a key ingredient in Mediterranean cooking, essential to such dishes as pesto, spaghetti sauce, pizza, etc. Basil’s Greek name, basileus, means king. Basil is used as a digestive aid and has a slight sedative action.

OREGANO: Oregano is related to marjoram and thyme but it is not as sweet as marjoram and has a stronger, more pungent flavor and aroma. Since it is pungent, be cautious with its use. Use in Mediterranean tomato based dishes and Mexican dishes. Use infusions of Oregano leaves to treat indigestion, coughs, headaches, and delayed periods. Oregano flowers in July with inch long shoots of tiny pink flowers.

CHIVES: Chives taste like sweet mild onions and suit just about any flavor. Mince and use as a garnish, or tie whole leaves around steamed carrots or asparagus. Use the flowers as a garnish or in salad and herb vinegar. Insects dislike it and so stay away from not only the chives but also other neighboring plants.

SAVORY: Savory has an aroma and flavor and is somewhat like a cross between thyme and mint. Savory adds a piquant flavor to many dishes—often called the bean herb because of the excellent addition it adds to peas, beans, or lentils. Also excellent in chilled vegetable juices. Summer Savory is said to be effective in treating diarrhea, upset stomach, and sore throat.

GARLIC CHIVES: This herb is similar to chives but tastes more like garlic. Put them in dishes where one might traditionally use garlic either fresh or cooked.

MUSTARD: sharp flavored leaves are excellent in salads and sandwiches or cooked. Harvest when young and tender. Repeat sowings for a continuous crop. Taken internally mustard stimulates the appetite and aids digestion. Young mustard greens are delicious stir-fried or steamed.

DILL: Fresh dill has a tendency to lose its fragrance during cooking so should be added to the dish towards the end of the cooking process. It is used to flavor many dishes. Dill dispels flatulence, settles the stomach, stimulates the appetite, and relieves colic. It is useful to nursing mothers as it encourages milk flow and relieves breast congestion.

SAGE: This herb is used for cooking but has also been considered as a medicinal herb.. Made into a tea it has excellent medicinal benefits. The tea is an effective mouthwash for combating mouth ulcers and gum infections. Sage helps dry up the milk flow and is useful in treating Ammenorrhea, and painful periods. Sage is wonderful in the kitchen or aromatic garden. It is a natural insect repellent but will attract bees.

SWEET MARJORAM: This herb can be used to flavor a variety of vegetables. It is best added toward the end of the cooking time. Try Marjoram tea for headaches. Use it as it a gargle to treat mouth ulcers. It is a diaphoretic, which can be used in the treatment of colds and flu.