Chamomile is a plant that has been used since ancient Egypt in a variety of healing applications. Chamomile is a native of the Old World; it is related to the daisy family, having strongly scented foliage and flowers with white petals and yellow centers. 

Chamomile blooms best in a location with full sun, but it will grow in partial shade, too. In fact, in hot Southern climates, chamomile benefits from a bit of afternoon shade, which will help keep the blooms from drooping.

With chamomile, you can flavor jams, candies and ice cream, or you could add it to liqueurs like vermouth. Then there are tasty recipes like risotto, fish salad, soft breakfast cakes, sweet creams or biscuits you could make – all flavored with chamomile… The possibilities are simply endless!

Plant is a vigorous grower and the leaves are medium large, with light green. Plant is very aromatic.

Large Leaves: The leaves are notably larger than other basil varieties, sometimes reaching up to 5 inches long. 

Strong Flavor: It has a classic, intense basil flavor, making it a popular choice for pesto and other Italian dishes. 

Aromatic: Napoletano basil has a strong, aromatic scent. 

Versatile: The large leaves can be used in various ways, including as wraps for appetizers or ingredients in salads and sauces. 

Nutritious: It is a good source of vitamins K, A, and C, as well as calcium, magnesium, and iron. 

Unique Aroma: Some varieties of Napoletano basil have a mild anise or camphorous scent. 

Slow to Bolt: Napoletano basil is known for its resistance to bolting (going to seed early). 

Easy to Grow: It's a relatively easy herb to cultivate, thriving in full sun and well-drained soil. 

Great for Pesto: The large leaves make it ideal for making pesto

Largely used in Indian and Mexican foods. It can be used to season chili, soups, sausage, and cheese.

Cuminum cyminum, commonly known as cumin, is a spice derived from the dried seeds of a small, slender annual herb in the parsley family (Apiaceae), native to the Mediterranean and parts of Asia. The seeds are small, oblong, and yellow-brown, measuring about 0.5 cm in length, while the plant itself bears delicate white to pale pink flowers. Cumin is prized for its earthy, warm, nutty flavor with subtle bitterness and occasional citrus notes, paired with a strong, slightly smoky aroma that becomes more intense when the seeds are lightly toasted. A cornerstone of Indian, Mexican, and Middle Eastern cuisines, cumin is essential in curry powders and spice blends and is widely used in chili, stews, marinades, soups, rice dishes, and grilled meats such as lamb and chicken. It is available whole or ground, with whole seeds often toasted to release their aromatic oils, including compounds like cuminaldehyde that give cumin its distinctive character and depth of flavor.

 Also known as French parsley, chervil is a cool season herb with a mildly sweet flavor that is a cross between parsley and tarragon. Along with parsley, tarragon, and chives, chervil is one of the herbs commonly used to make fines herbs, a delicate herb blend that is used extensively in French cooking. Plants thrive in cool weather and therefore are best suited for early spring or fall planting. Annual. 60 days to harvest. 

Its flavor has a nutty, bittersweet sharpness with a hint of citrus, pepper, and anise (mild licorice). The caraway seed's high concentration of natural essential oils gives the spice its unique flavor profile.

Caraway seeds are also used in flavoring curries, soups, sausages, vegetables, and even liqueurs, such as the Scandinavian spirit aquavit. They're sometimes used for pickling and brining as well. Caraway seeds pair well with garlic, pork, and cabbage.

Mixture of Golden & Green Purslane. It has red stems and small, green leaves. It has a slightly sour or salty taste, similar to spinach and watercress. It can be used in many of the same ways as spinach and lettuce, such as in salads or sandwiches. Purslane grows in many parts of the world, in a wide range of environments.

Purslane is a pleasant salad herb, and excellent for scorbutic troubles. The succulent leaves and young shoots are cooling in spring salads, the older shoots are used as a pot-herb and the thick stems of plants that have run to seed are pickled in salt and vinegar to form winter salads.

Anise is known for its natural sweetness and unmistakable licorice flavor. Anise has a similar aroma and taste profile to licorice root, fennel, star anise, and caraway.

In foods, anise is used as a flavoring agent. It has a sweet, aromatic taste that resembles the taste of black licorice.

Sweet Cicely, also known as Anise, Aniseroot, or Sweet Chervil, is a perennial herb with a strong anise-like scent and flavor. It's part of the carrot family and is edible, with leaves, roots, stems, and seed pods all being safe to eat.