Herbs can be used fresh or dried, added to vinegars and olive oil to create infusions for cooking, made into teas and blended into fruit drinks and smoothies. They can be used in poultices or linaments for injuries and syrups and tinctures for ailments. Proper storage is paramount once fresh herbs are harvested no matter what the intended use is. Herbs should be kept in airtight containers or Ziplock bags, and refrigeration can be beneficial to their lifespan in some cases as well. No herb lasts forever-even those perfectly stored will loose their flavor or healing powers over time.
RECIPES	Basil Mix with butter to create herbed butter served with fresh baked bread, or to use on baked potatoes, pasta or veggies.	Parsley Use fancy curled parsley as garnish or as an interesting looking and tasting green in leafy salads.	Summer Savory Use to flavor soups and stews.
Oregano Add fresh oregano to hot olive oil for dipping fresh, hot sourdough bread as an appetizer for Italian meals.	Cilantro & Mint Combine these two very distinctive flavors chopped fresh from the garden-mix with garbanzo beans, chopped cucumbers, chopped tomatoes and green onions, olives and romaine lettuce. Add plain yogurt, lemon juice, minced garlic clove and a little sugar.	Rosemary, Thyme, Sage, Tarragon Take springs and tie with clean string in small decorative bunches. Fill attractive containers with olive oil and drop a single herb bunch in the bottle. Attractive and tastey-a great gift item, too.	Dill Chop a peach finely, add 1/3 cup plain yogurt, 4 teaspoons sour cream, 1 teaspoon honey and 4 teaspoons chopped fresh dill. Pour over a salad toss of peaches, arugula, radicchio lettuce, sprouts and snow peas.
REMEDIES Consult an herbal remedy book or supply store for more details on using herbal cures. Though natural, herbs can cause illness if they are not used correctly!	Rosemary Can be used in place of aspirin for treating headaches. Make tea by steeping 1/2 ounce of rosemary to one pint water. Tea can also be used as a hair rinse after shampooing. Coriander Used for treating arthritis, cancer, blood infections and acne.	Thyme Steep one ounce of herb with one pint water and use for bronchitis, whooping cough and laryngitis. Used externally, it will effectively treat athlete's foot, and is a great facial cleanser and mouthwash.	Sage 1/4 ounce of sage steeped in one pint water can be used for treating sinus conges-tion, and the early stages of cold and flu. Basil Excellent used as a tea for indigestion, fever, colds, flu headaches, cramps, nausea and vomiting. Make tea with one ounce basil and one pint water, with three crushed peppercorns per cup-great for fever.
PRESERVING AND STORING Microwave Oven Rinse, being especially careful to thoroughly dry (wet herbs will cook in the microwave, rather than drying!). Put four or five branches between two paper towels and turn on high for two to three minutes. If not brittle, repeat in 30 second intervals until crisp. Cool on rack and store in airtight containers.	Freezing Basil, dill, chives and tarragon are all well-suited to this method of storage. Wash freshly picked herbs, pat dry gently and place in plastic bags, foil or freezer paper. Make each package an approximate amount for what you might use at one time. Frozen herbs will discolor and be limp, so they are best used in cooked dishes and butters rather than fresh salads.  Convection Oven Set oven as low as possible (120º)and leave door ajar. Prepare herbs as above and leave trays in oven for one to three hours, checking every 45 minutes.	Bunch Drying The best time to pick fresh herbs for drying is when their flowers first open. Long-stemmed herbs like sage, savory, mint, parsley, basil and rosemary lend themselves to this technique. Cut long branches, rinse, and pick off any discolored or damaged leaves. Tie ends together in small bunches and hang them upside down inside in a warm, dry place, or outside out of direct sunlight. Air must circulate freely, so don't hang against a wall-use a clothesline. After one to two weeks, bunches should be dry enough to gently swipe leaves from stems. Flavor is best when leaves are left whole. Store in airtight containers.	Tray Drying This method is effective for short-stemmed or large-leafed herbs, and seeds. Put window screen or cheesecloth over cookie sheets, rinse fresh herbs and pat dry carefully, then arrange on the drying tray in a single layer. Leaves can be removed from stems or left on. Fewer herbs per tray-i.e. wider spacing and better air circulation- will produce faster drying. Herbs should be turned and stirred every few days to assure thorough and even drying. Store in airtight containers when crisp-about one week if properly spaced. Seeds can be done the same way, but after drying should be squeezed and rolled to separate chaff prior to storing.
Edible flowers include marigold, viola, strawberry blossom, lavender, and nasturtium. Use as garnishes, toppings for desserts and tossed in salads to add color and smiles to meals.  American Indians watched native wildlife to see which plants they ate. Animals also played an important role in Chinese herbal medicine-birds' nests are even sometimes used for certain Chinese medicines.	ODDS 'N' ENDS Did you know dried juniper berries are the main ingredient in gin?		Use of herbs in cooking can be a tasty yet healthful alternative to using salt, sugar and fatty foods in the daily preparation of meals. American Indians watched native wildlife to see which plants they ate. Animals also played an important role in Chinese herbal medicine-birds' nests are even sometimes used for certain Chinese medicines.