A non-profit organization dedicated to education with regard to the culture and use of herbs
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 MHS 2015 Herb of the Year   
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2015
MHS Herb of the Year
- Sage

Sage: More Than Just a Thanksgiving Herb!

By Bonnie Kulke, Joyce Pohl, and Carrie Wilkey

Cooking with Sage

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Overview and Varieties of Sage

How to Grow Sage

Harvesting and Preserving Sage

History and Folklore of Sage

Household, Cosmetic, and Garden Uses of Sage

Medicinal Uses of Sage

 

 
 

 

2014 - Mediterranean Herbs

2012-13 - Basil
Ocinum basilicum

2011 - Mint
Labiatae (aka Lamiaceae)

2010 - Dill
Anethem graveolens

2009 - Bay Laurel
Laurus nobilus

2008 - Scented Geraniums and Edible Flowers
Scented Geraniums - Pelargonium

2007 - Herbs de Provence
Herbs de Provence
Lavender - In Your Kitchen and Throughout Your Home

2006 - Rosemary
For centuries, rosemary has been used as a symbol of friendship, love, loyalty, and remembrance.

2005 - Oregano/Marjoram
There are 36 different species of Origonum, which includes many fragrant and ornamental herbs.

2004 - Lemon Herbs
For the 2004 Madison Herb Society Herb of the Year, we’re revisiting Lemon Herbs. There are many and they come from a variety of herb families.

 2003 - The Alliums
The Alliums - an Introduction - learn the basics of edible alliums Onions, Onions, Onions - Culiinary uses for and growing onions.
Garlic - a culinary favorite, growing and harvesting garlic
Chives - an overview of this tastyherb

2002 Herb of the Year - Dill
Dill - Anethum graveolens
(a-ne thum gra ve o lenz) - is a member of the carrot (Umbellelliferae or Apiaceae) family that also includes parsley, fennel, and caraway.