Growing Herbs at www.japanese-home-gardens.com

An attractive and novel way of growing herbs is to construct an herb "wheel" using either brick, which tends to look rather formal, or stone, which is more natural in appearance. The individual compartments between the "spokes" help to confine the more invasive herbs. First, mark out a circle by hammering in a peg in the center of the site and marking the circumference with a stick and length of string.

Laurus nobilis (z810) Bay As a culinary herb, bay is indispensable, whether in a bouquet garni, added to the poaching liquid for fish, in stews and soups or even in creamed rice. An evergreen, its leaves have as much flavor in winter as in summer, a rare quality among herbs. Propagation and growing: set out your plants in spring on any type of soil. A sunny, sheltered spot is preferable—leaves are easily damaged by sharp winds. Most trees will reach about 12ft in maturity if left alone. Specimens grown in Tubs of about 18in in diameter should be pruned to shape during the summer. Propagate from cuttings taken in late summer, or by layering low-growing shoots.

Care and Storage. The tongue can tell whether a substance is sweet, sour, salt, or bitter. It cannot detect aroma, which comes to us through the sense of smell. The volatility that gives herbs and spices their distinctive taste and aroma also makes them perishable. Once volatility is lost through age or careless storage, the product has little, if anything, to offer. One should date the labels of new spices as they are purchased. They should be kept handy but should not be stored over oven heat or in direct sunlight. Containers should be closed immediately after use. At least once a year the shelf should be checked and all "fainthearted" herbs and spices discarded. Cooking time is too valuable to waste on tired spices. See also articles on individual herbs and spices.