Peppermint and spearmint are wonderful herbs that no kitchen and therefore garden should be without. Mint is an important ingredient in Middle Eastern and Greek cuisine and, of course, in various iced summer drinks. However, in areas where mint is perennial, it can creep farther than you like, crowding adjacent plants, especially in a pot. To keep mint under control, limit its roots by planting it in a pot and sinking the pot into the ground or into another pot. Every few weeks, give the pot a quarter turn to keep roots from escaping through the drainage holes. When possible, use a plastic pot, since it won't dry out as much as clay and will be easier to turn.
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The pretty foliage of parsley does double duty as a source of leaves for the kitchen and a pretty edging for a flower bed or vegetable garden. Plants set out now will thrive all summer, fall, and even through winter in milder climates. Plant curly-leafed parsley for garnishes and flat-leafed parsley for easier chopping. Besides its flavor, parsley is also recommended for its high levels of the antioxidant Glutathione, which has been associated with cancer prevention.
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If you grow only one herb, consider rosemary. A staple of Mediterranean and Greek cuisine, rosemary flavors soups, breads, and meats--especially lamb--with a distinctive flavor unmatched by any other herb. It is easy to snip and use fresh for flavoring salad oil, butter for bread, or even scrambled eggs.
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