Herbs typically bring to mind seasonings to make foods taste better or home remedies to heal what ails you. Few people associate herbs with the sensational dried leaves of potpourri or the sweet aromas drifting up their nostrils on a walk through a garden. Oils found in aromatic herbs make them popular in cooking. The same oil that the recipe calls for can fill your house with luscious scents. Even herbs that may never see the kitchen can reward a nearby nose.

When we think of these types of herbs, Lavender comes to mind. Native to the Mediterranean region, its tiny purple blossoms are lovely to behold and just as enjoyable to smell. Perfect for perfumed sachets, it also works splendidly scattered around the edges of a garden where it will also lure Black Swallowtail butterflies!

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 is a member of the mint family and this aromatic herb has been very popular for years. Do not confuse it with its close relative, Origanum Vulgare which is Oregano. Sweet Marjoram has a slight spicy odor making it a perfect compliment in perfumed soaps and potpourri bowls.

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 you want to store them for longer, it is a good option to keep them in the freezer. After washing, remove the water and then store in a plastic bag in the freezer. Another way is to chop them and keep the pieces in the ice cube tray. Unexposed to air they will retain the freshness for more than 4 months. For longer storage keep them in a jar of vinegar after cleaning and drying.

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.

Aromatic herbs can be stored in airtight bags for longer periods of time. The airtight bag keeps the oils in the plant. It is the oils that make the plant fragrant. These herbs are great for potpourri jars or sachet bags.

Of the aromatic herbs, marjoram, thyme, mint and sage all keep their aroma very well when they are dried. When done correctly, they will give off a pleasant scent for weeks.

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