Rosemary, an attractive evergreen perennial with a spreading habit of growth, can be used as fresh or frozen leaves with such uses as fish, lamb, potatoes, soups, tomatoes, park, poultry, cheeses, eggs, breads, fruit salads, and jellies. Dried leaves also are useful. They find their way into facials, hair rinses, sachets, potpourris, lotions, toilet waters, and baths. Anise's leaves provide the fresh fragrance and flavor of licorice. You can use leaves in salads, seeds in baking, candies, oils and liquers.
Chives are delicious wherever onions are used.
Blooms are edible for salads and garnish. Oregano makes a difference in your cooking. It also is used for potpourri and flavored vinegars. Fennel is an ethnic Italian favorite for cooking or flavoring. Thyme is fine for flavoring meats, sauces, fish, and flavored vinegars.