Unlike the previous entry, perilla actually does belong to the mint family. There are a few different varieties of the plant, some of which have red leaves, while others have green leaves. The red leafed varieties stand out especially well in herb gardens, although the green ones do tend to be more common. Nevertheless, both colors of perilla are used in cooking, so you can choose whichever one you prefer.
26. Anise Hyssop
While many garden herbs have are relatively plain, anise hyssop has distinctive fragrant flowers that can help attract bees and birds to the garden. In addition to its ornamental use, anise hyssop is also used in teas and as a seasoning for some dishes. It has also been associated with medical properties and plays a role in some traditional Native American medicine.
25. Orange/Lemon Thyme
This species grows as a small, evergreen shrub that flowers in mid to late summer, with pink to purple flowers. The herb is often grown simply for its appearance and its small size allows the herb to be crown to fill gaps or to help cover the ground. In cooking, the thyme loses its flavor relatively quickly, so it is best added right at the end of cooking so that its flavor remains strong.