Herb gardens have, by common practice, come to include a large number of shrubs as well. Most of the plants cultivated are perennial, and all are used primarily today in culinary recipes, sachets, and perfumes. Some of the more familiar herbs are parsley, thyme, lavender, basil, salvia, marjoram, dill, mint, sage, and chive. Some are used cut fresh from the garden; others are best dried and stored.