This very fragrant herb was grown in monastery gardens in France, Spain and Italy during the Middle Ages for use as a cough remedy and digestive aid. Today, a solution of thyme's most active ingredient, thymol, is used in some over-the-counter products such as vapor rubs for chest colds.

To grow: Thyme hugs the ground and tends to spread. It generally requires minimal watering.

As a seasoning: Thyme can be used to flavor soups and sauces, and is excellent when featured in fish, rabbit and wild game dishes. Common in French food (especially in cream sauces). It keeps well dried and may taste less bitter than when used fresh.