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By Cindy Ponce de Leon In my garden I have lots of herbs that grow year-round. They grow alongside my walkway which is about 10 inches wide and faces south. They barely get sun. I wanted to share with you three of my favorite pungent herbs that you may never have heard of. First is an herb I used to buy in the Chinese market. They sold it in bunches in water, so I never knew the name of it. Not only was I attracted to its smell, I was also attracted to its green top leaves and purple under color. It's called Perilla, or in America it's called Beefsteak plant. In Vietnamese it's known as Tia Tao, and in Japan it's known as Shiso. Perilla, or Shiso as I call it, has been used worldwide for centuries as an anti-inflammatory herbal remedy. It's also been used as an herbal remedy by people with asthma, arthritis, and eczema. Shiso leaves contain large amounts of calcium and iron, making them a healthy addition to salads, soups, and stews. I also use them in stir fries or Pho soups. Red Giant Mustard is my next favorite. Its baby leaves are very popular in mixes and microgreen salads, but frequently stir fried in the Orient. Red Giant is very hardy, cold tolerant, and slow to bolt, giving you a long growing season. At first bite many people liken the flavor to horseradish. I like to add it to salads along with a bit of leftover steak or chicken, Kalamata olives, blue cheese and a bit of horseradish instead of dressing. Yes, you can never have too much horseradish! Nasturtium is probably a plant you either remember from childhood, or you've grown it as a pollinator. It has a distinct radish taste. You can eat the leaves, the stems or the flowers. Not only do I love nasturtium in my soups and salads, I also use the leaves to make pesto, omelets and pizza. Planting nasturtium next to your vegetables or fruit trees is not only great for attracting honeybees, but it's also known as a "trap crop" which means it attracts pests such as aphids, weevils and beetles. Plant nasturtium next to your squash, cucumbers and cabbage because its scent repels or confuses many common pests which bother these plants. Nasturtium is full of Vitamin C and Iron. The leaves have herbal antibiotic properties which are at their most effective just before the plant flowers. I like to make a salad with cherry tomatoes, nasturtium leaves and flowers, pitted dates, two tablespoons of chopped pistachios, one teaspoon of balsamic vinegar, and one tablespoon of olive oil. All these herbs can also be grown in pots. Bon Appetit! Three Edible Sensations