Rosemary (Rosmarinus officinalis)
Health benefits: Traditionally used to aid memory and boost circulation; also rich in antioxidants.

Growing: This Mediterranean native requires full sun and well-drained soil. A tender perennial, only hardy in very mild climates, rosemary is best started from a cutting or nursery transplant. Frequent trimming encourages fullness, so don't be shy about using rosemary.

Harvesting and drying: Use fresh sprigs as needed throughout the summer. Harvest any time, cutting back individual stems by a third. Dry in a large basket or on screens (toss several times a day) until crispy-dry, approximately one to two weeks. Strip dried leaves off of stems and store in a clean, dry jar. Label and date. Compost the stems.

How to use: Besides using rosemary in cooking, consider tapping into the herb's beauty-enhancing properties with the famous Queen of Hungary's Water -- a wonderful facial astringent or hair rinse. Here's how to make it:

Ingredients
6 parts* lemon balm
4 parts chamomile
4 parts rose petals
3 parts calendula
1 part lemon peel
1 part rosemary
1 part sage
Apple cider or wine vinegar
Rose water or witch hazel extract
Essential oil of lavender or rose (optional)

*A part can be 1 tablespoon, 1 cup, or 1 handful; just keep it consistent.

Queen of Hungary's Water How-To
1. Place fresh or dried herbs in a mason jar. 

2. Pour in enough vinegar to cover the herbs by an inch or two. 

3. Replace lid and let sit in a warm spot for a couple of weeks. 

4. Strain out the herbs and compost them. For each cup of herbal vinegar, add 2/3 to 1 cup of rose water or witch hazel extract. Add a drop or two of essential oil if desired. Rebottle. 

5. Mixture does not need refrigeration. Apply with a cotton ball after washing the face and follow with a moisturizer. Or, use it as a hair rinse.

Sage (Salvia officinalis)
Health benefits: A symbol of wisdom and longevity, sage has astringent and antiseptic properties. It's commonly used in menopause formulas and is often included in recipes for heavy or fatty foods because it aids in digestion.

Growing: As a perennial, sage is best started from a nursery transplant. There are many varieties of sage; ask for Salvia officinalis. It thrives in well-drained soil in full sun. Take care not to overwater.

Harvesting and drying: Use fresh leaves as needed throughout the summer. When the plant begins to form its flowering stalks, cut back the whole plant by one-third to one-half. The plant will come back stronger and bushier; you should be able to get another harvest or two. Bundle and hang to dry, away from sunlight in an area with good air circulation, until the leaves are crispy-dry -- typically one to two weeks. (Smaller bundles are better for quick drying.) Strip the leaves from the stem (compost the stem) and store in a clean, dry jar away from heat and light. Label and date; the leaves keep for a year.

How to use: Try this invigorating bath blend: Combine 3 teaspoons peppermint, 2 teaspoons calendula, 1 teaspoon rosemary, and 1 teaspoon sage. Place in a muslin tea bag and tie onto the faucet of the tub. Let the bath water run through the bag as the tub is filling. Let the tea bag float in the tub as you bathe. Safety note: Sage should not be given during pregnancy, to nursing mothers, or to people with epilepsy.