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Scented Geraniums: Scented Geraniums are hybrid cousins of the common garden Geranium. Most plants grow to a height of around 1 to 2 feet, but vary greatly in scent, foliage, flower color and even growing habits, depending on their variety. Like their popular cousins, Scented Geraniums grow well in pots and containers and make an attractive, aromatic addition to a sunny kitchen windowsill. Rose, lemon, nutmeg, orange, coconut, lime, apple and peppermint are just some of the more popular scents. ( how to grow ) Plants can be started from tip cuttings taken in the spring and summer or by purchasing plants from a nursery. If grown in the ground, scented geraniums should be planted in a sunny location with loamy, well-drained soil. Pots should be filled with a loam-based compost. Keep soil evenly moist (not wet or dry) and water from the bottom to avoid wetting leaves. Potted geraniums should be watered when the top of the soil feels dry. Water until it comes through the drainage holes to flush out leftover salts from fertilizers. Give indoor plants a boost of plant fertilizer every other week. Keep plants shape by pinching back tips and removing spent flowers. Rose and lemon varieties are best suited for containers. Peppermint does well in the shade with supports that it can climb, and coconut is happy creeping along the ground.

Garden Sage: Sage is actually classified as a dwarf, semi-evergreen sub-shrub, but most gardeners think of it as a classic herb that forms tidy mounds of aromatic foliage. Most cultivars grow 18-24 inches high. Classic cultivars have velvety grayish-green foliage and spikes of petty blue to pale purple flowers that appear in the late spring and early summer. Other varieties are available with multi-colored or deep purple leaves and various shades of white or pink flowers. ( how to grow ) Sage isn't that fussy about soil, as long as it's well drained. Traditional cultivars can be grown from seed, but not easily, and variegated and colored-leaved cultivars are best started from summer cuttings or by layering in the fall. Plants should be pruned often to keep them from getting overgrown and leggy and may need replacing every 3-4 years when they start to lose their compact shape. Sage grows best in warm climates. If grown in northern zones, it can be reluctant to flower, and even when protected, tends to look ragged by spring after suffering through winter cold.

Garden Rue: Garden Rue is primarily grown as a garden ornamental. One advantage to Rue is it's usually successful where other plants fail to grow. At its mature height, the rue is 18 to 36 inches tall with green to blue-green foliage (some varieties with creamy flecks) and small, bright yellow flowers. The rounded leaves have a bitter taste and pungent scent that many people find unpleasant. ( how to grow ) Rue can grow in almost any type of soil as long as it's well drained. Sow seeds directly in the garden in the spring or transplant cuttings taken from non-flowering shoots in the summer. Plants make an attractive informal hedge if spaced 16-18 inches apart. Regular trimming will keep their shape compact while encouraging new growth. If you have sensitive skin, take care when handling Rue. Skin contact causes severe allergic reactions in some people, especially when handled in bright sunlight.

Rosemary: Rosemary is an important culinary herb and should be included in every herb garden. Besides Rosemary's many culinary and medicinal properties and its many household uses, its trusses of blue flowers nestled among pine needle-like leaves are an attractive ornamental shrub for perennial borders and beds. Rosemary grows tall and erect or bushy and compact depending on the variety. ( how to grow ) Start plants with cuttings taken from non-flowering branches in the early summer or layer and relocate seedlings from established plants. To sow from seed, select a well-protected site with loamy, well-drained soil and full sun exposure. Keep plants compact in size with regular trimming. Rosemary is a long-lived perennial in warmer climates. Northern gardeners can grow it in containers that can be easily brought indoors in the winter.

Parsley: Parsley is a widely used culinary herb and a familiar sight in most supermarket produce sections. The crisp, compact leaves of Curly Parsley make striking edgings in the flowerbed and attractive garnishes. The flat-leafed Italian Parsley is coveted for its strong, grassy flavor and makes a wonderful cooked green. Hamburg Parsley is known for its tubular turnip-like roots, which can be cooked and eaten as a vegetable. All Parsley grows feathery, moss-like foliage 9-12 inches tall and produces small clusters of green-yellow flowers during its second year. ( how to grow ) Parsley seed is slow to germinate and should be sown outdoors in early spring or late fall before the soil freezes. Seeds can be soaked in tepid water 24 hours before planting to speed germination. Parsley grows best in fertile, well-drained soil with a neutral to slightly acidic pH. Plant seeds _ inch deep into well-watered furrows. Plants should be thinned to 3 inches apart when seedlings reach a few inches high. Continue to thin them as they grow tall enough to touch one another until they stand 12 inches apart. Sow in succession for a continuous crop of leaves all season. Parsley can also be grown indoors in containers near sunny windows.

Oregano: Oregano is one of the most valuable culinary herbs to grow in the garden. Unlike its relative, Sweet Marjoram, Oregano is a hardy perennial that will over winter in most zones if protected. Oregano's woody stems grow into bushy mounds of aromatic green or gold-colored foliage up to 2 feet tall. The foliage is topped with spikes of small, pretty pink flowers that various beneficial insects like bees and butterflies find hard to resist. ( how to grow ) Oregano will grow in almost any type of soil as long as it has good drainage. Seeds should be sown the late spring into warm soil (60ºF) or started indoors and transplanted when temperatures reach 45ºF. Oregano is often grown as an annual, but will can be grown as a perennial in cooler zones if protect with mulch over winter. Trim flowers and remove dead wood to keep plants looking neat. As they age, plants may start to become woody and less attractive and should be divided as necessary or replaced with new plants.

Marjoram: Marjoram can be grown as an annual, or a tender perennial. Native to Portugal, it grows only inches tall on sturdy upright stems with clusters of dainty flowers that are pink, purple or white in color and is grown mainly for its many wonderful culinary properties. ( how to grow ) Marjoram prefers fertile, well-drained soil and exposure to full sun. Start seeds indoors in the early spring, harden them off and transplant them outdoors in early summer as soon as temperatures stay consistently above 45ºF. Alternatively, sow seeds directly outdoors in the late spring, but cover them to speed up germination. Cuttings can also be rooted and transplanted. Keep soil evenly moist and remove dead flowers and stalks to keep plants from looking straggly. Marjoram can also be grown successfully in containers if kept in an area with ample natural light. Marjoram is usually grown as an annual, but in warmer zones it will grow as a tender perennial. Increase your stock by division in the spring or fall.

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