Herbs may be known as used for medicinal purposes and for seasoning in meals, however they are also very nice to use for aroma in the garden or even in a potpourri bowl or jar. The herbs we use for cooking are used because of the oils within the leaves. The oil is what also gives them their scent. But even when they look unappetizing, these aromatic herbs are a joy to sniff.

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!

With origins in Asia Minor, sage, a derivative of the mint family, is often planted for its sensational scent. By rubbing it’s leaves between your thumb and index finger, you’ll gain a true appreciation for the herb’s fragrance.

Caraway-Scented Thyme is a member of the mint family. It blooms in early summer with beautiful pink blossoms. This small bush attracts butterflies and bees with its bright blossoms and spicy aroma. It makes a wonderful addition to any garden.

Another one of the aromatic herbs that belongs to the mint family and has been around for hundreds of years is Sweet Marjoram. Often used in perfumed soaps, Sweet Marjoram has a spicy aroma and is great when used as part of the potpourri after being milled. Don’t mix it up with its cousin Origanum Vulgare, also known as Oregano, that is found in the wild.

Preserving herbs for their aroma is an easy task. One way to preserve for a short term is to put fresh stems in a jar of very cold water and store in your refrigerator. This should preserve the herbs for about a week. A longer way of preserving the herbs is to store them in a jar of oil. This should preserve the herbs for two to three months.

If long-term storage is a must, consider freezing your herbs. After cleaning them, seal them into an airtight freezer bag or slice them up and store them in an unused ice cube tray. These herbs can be pulled out and used even more than four months later as long as air cannot reach them. If you need to keep herbs fresh for up to a year, your best bet is to wash and dry them before placing them in a vinegar-filled jar.

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.

If you want to preserve your hand-made herbal potpourris and sachet bags longer, you will need to use tried and true preservation methods. To keep the essential oils inside an herb plant, store it in an airtight bag.

Many common aromatic herbs respond well to the drying process. Thyme, mint, sage, and marjoram are among those that, when done properly, will remain fragrant for weeks.

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