Inspired by the Blue Ribbon Herb Contest on Garden Bytes from the Big Apple, here is an overview, literally, of the terrace's herbs.
Here comes a mouthful, and how delicious it is:
From front left, clockwise: purple basil, in this case Ocimum basilicum var. purpurascens "Purple Delight", with a little Salvia officinalis "Purpurascens" at its feet in the shadows; larger, grey-leafed common sage Salvia officinalis, Ocimum basilicum again, but this time sweet Thai basil, maybe "Horapha"; a corner of blue-flowered hyssop, a.k.a. Agastache "Black Adder", a drooping bronze fennel, Foeniculum vulgare "Purpureum"; a pot of two thymes: common - Thymus vulgaris and lemon, Thymus x Citriodorus, and finishing up with Calamintha nepeta "Montrose White". Bottom corner, just visible, is the leftover garlic crop...
What do I use them for? In short, everything. I cannot imagine my cooking life without fresh herbs straight from the terrace.
Basil, click here; thyme, here; sage, ici; agastache, there; calamintha? - you'll have to ask the bees. I grow it for them.