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Medicinal

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Anise

Anice is the sweet seeds of a flowering herb.  It bears a strong family resemblance to the members of the carrot family, that includes dill, fennel, coriander, cumin and caraway with its fine feathery leaves. Many of these relatives have been described as having a licorice flavour, to some extent, but anise is the true taste of licorice— its oils are distilled into the flavouring for licorice candy (not from the herb licorice, which has a different taste).
Chamomile

Chamomile

Chamomile is known for the medicinal purposes it can provide!  The tea has a somewhat apple flavor. The flowerheads are what is used for medicinal purposes.
Chives
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Chives

It is one of the most common herbs that is grown in every herb garden! They are more pleasing in taste!
Cloves

Cloves

The word ‘clove’ is from the Latin word for ‘nail’. Cloves are the immature unopened flower buds of a tropical tree; they resemble small nails, with a tapered stem. The large end of the clove is the four-pointed flower bud.  It has a warm, pungent, and aromatic bouquet. Its flavour is sweetly pungent, astringent, and strongly aromatic, providing a anesthetic feel to the mouth when bitten on.

Dill

The plant is grown in the herb garden towards the back for it grows to be about 2-3 feet with ferny type leaves which makes for a pretty background to other herbs. It is an annual plant grown mostly from seed which produces heads of tiny yellow flowers. It does prefer full sun and will re-seed itself if you let the flowers go to seed in the fall.
Parsley
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Parsley

Welcome parsley into your kitchen!  It is a great all around herb. It quickly adds a touch of color and texture to any recipe. The aroma and taste of parsley is very distinctive for a herb that is generally described as being mild and non obtrusive.
It is best to avoid large amounts of parsley if you are pregnant, especially the use of the volatile essential oil.
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Thyme

Fresh garden thyme is an herb that has thin grayish green leaves and a subtle lemon, yet minty aroma and taste. Thyme is used in a wide variety of cuisine, but is most closely associated with French cuisine.  It also has medicinal value.