Herbs may be known as used for medicinal purposes and for seasoning in meals, however they are also very nice to use for aroma in the garden or even in a potpourri bowl or jar. The herbs we use for cooking are used because of the oils within the leaves. The oil is what also gives them their scent. But even when they look unappetizing, these aromatic herbs are a joy to sniff.



Lavender, a Mediterranean native herb, is a beautiful herb with small purple blossoms and has an amazing aroma. It attracts Black Swallowtail butterflies and humans alike. Its fragrance is perfect when used in perfumed sachets.

Sage produces an amazing aroma when the leaves of the plant are rubbed between the thumb and forefinger. The senses will be delighted by its dynamic fragrance. Sage is a member of the mint family and originated in Asia Minor. Fortunately, it can be grown all over the world making it a perfect addition to any herb garden.

Another wonderful addition to the garden would be caraway-scented thyme. The spicy fragrance is a favorite among herbalists, and this eye-catching bush will also attract butterflies and bees. Early summer will bring pink blossoms from this herb, which is in the mint family.

Sweet Marjoram another one of the aromatic herbs from the mint family has been used for centuries. It is frequently an ingredient in perfumed soaps, but many people enjoy its spicy scent ground up in potpourri. Don't confuse it with Origanum Vulgare, its wild cousin also known as Oregano.

It is easy to keep them preserved. Keep fresh stems in jars of cool water in the fridge, they will last for a week or so. Otherwise, store them in oil. Wash them and let them dry for an hour, then place them in a jar with preserving oil. They will stay fresh that way for two to three months.

If long-term storage is a must, consider freezing your herbs. After cleaning them, seal them into an airtight freezer bag or slice them up and store them in an unused ice cube tray. These herbs can be pulled out and used even more than four months later as long as air cannot reach them. If you need to keep herbs fresh for up to a year, your best bet is to wash and dry them before placing them in a vinegar-filled jar.

Flowers hung to dry in a cool, dark place are great for making potpourri; just remember that the spices and aromas of potpourri come from the oils in the petals and they will evaporate after a while.

Though that is ideal for a potpouri jar or satchet bag, in order to extend the life of the herbs other methods are necessary. One way to accomplish this is to use an airtight bag. These bags prohibit oil from escaping the plants and prolong their life.

Some of my favorite aromatic herbs are sage, marjoram, thyme and mint whose scent remains intact particularly when they are dried. If handled correctly, they will emit a pleasant fragrance for several weeks.