Herb parts that are used as food or seasoning are called culinary herbs or potherbs.

Plain Parsley - Biennial

Used as a  garnish that is  rich in vitamin C. Used in salads, soups, fish, etc.

A member of the parsley family. A cultivated Eurasian herb (Petroselinum crispum) having flat or curled, ternately compound leaves.

Sweet Basil

This annual is a favorite for flavoring tomato dishes. Use in eggs, cheese, fish, meats, salads and spaghetti.

How to grow: Plant in full sun 12" (30 cm) apart. Grows to 12-24" (30-61)

Scientific classification: Basil makes up the genus Ocimum, of the family Labiatae. Sweet basil is classified as Ocimum basilicum

Golden Variegated Sage -- Perennial

It is grown for its leaves, which contain a pungent oil and are used in stuffing meats, poultry, and sausage. A tea may also be made from the leaves. How to grow: Plant in full sun 18" (46 cm) apart. Grows to 18" (46 cm)

Tricolor Sage -- Perennial

Sage is the common name for the genus Salvia, of the family Labiatae.

Dill, common name for an annual or biennial herb of the parsley family.

Dill has a strong, aromatic taste; its leaves are used for flavoring pickles and sauces.

Dill belongs to the family Apiaceae. It is classified as Anethum graveolens.

Rosemary, common name for an evergreen shrub, of the mint family. The rosemary is native to the Mediterranean region. During the spring the shrub produces clusters of small blue flowers. It is cultivated as a hedge plant along the Pacific coast of the United States.

Rosemary belongs to the family Labiatae. It is classified as Rosmarinus officinalis.