Gene Sellier, his wife, Jane and Moose, their Maine Coon cat, live an idyllic life in Fairhope in a home nestled among fragrant sweet olive shrubs, colorful beds of perennials and pots of his much-lauded herbs.

Herbs have been important in man's life for centuries-in his politics, health, romance, religion and superstition and have a history of interesting uses. Ancient Greeks and Romans crowned their heroes with dill and laurel and used these same herbs to cleanse the air. Mint leaves were used by early Greek athletes as an after-bath lotion and were later used to purify drinking water on long ocean voyages. Dutch settlers planted chives in the countryside meadows to insure that their cows would produce chive-flavored milk! Hippocrates and Shakespeare both touted mustard for its healing qualities.

Early settlers brought herbs to America for their uses as remedies for various ills, as flavorings, for storing with linens, for strewing on the floors, for burning for their pleasant fragrances and for dyeing homespun fabrics. Herb gardens were an essential feature of pioneer homes and, as the population grew, people from many nations brought their herbs and exchanged them with each other. Many herbs, such as parsley, anise, pennyroyal, watercress, wild leeks and lavender were found growing wild in the new country. American Indians had uses for nearly all of the nonpoisonous herbs-chiefly for tanning and dyeing leather and eating.

Today many gardeners, such as Gene, have rediscovered the joy and pleasure of producing their own herbs. Herbs can be classified according to their use-culinary, aromatic, ornamental and medicinal. Gene grows herbs for nearly all of these uses. Since moving to Fairhope from St. Louis in 2000, this former computer business owner has"retired" happily into gardening and cooking using fresh herbs gleaned from just outside his back porch door. He enjoys the versatility of herbs and the high yield with relatively small expense. Gene enjoys growing culinary herbs such as parsley, Texas tarragon, two types of basil, Greek oregano, sage, marjoram, chives and a thriving rosemary shrub that he has grown for years. His herbs flourish in window boxes, containers and baskets scattered around his neatly-tended, golf course-bordered yard. Gene prefers containers because of the sandy ground which contains much fill dirt. His wife, Jane, has mint planted and spreading among stepping stones in the side yard, adding calming fragrance and charm. Numerous sweet olive shrubs border perennial beds of salvias and purple verbena. A large loquat tree provides shade and interesting fruit for breakfast, provided any is left after the birds finish!

Gene enjoys the use of herbs such as Genovese basil to make pesto and to flavor a layered tomato, Mozzarella cheese and olive oil salad and to season marinara sauces. He uses the sharper, licorice-flavored Thai basil to enhance soups and other Thai dishes this creative cook enjoys preparing.

This true herb connoisseur is quick to share his recipe for sage butter. "Simply add six or so tender sage leaves into a stick of butter softened to room temperature. Make a log and roll it in wax paper." Gene then roasts a chicken, skin-on, flavored with pats of this sage butter placed under the skin. He is fond of preparing herbal-infused vinegars to add a delicious zing to his cooking and enjoys the flavor-enhancing qualities of thyme with pork and rosemary with pork tenderloins.

Aromatic herbs have pleasant-smelling flowers or foliage. Gene grows aromatic herbs including mint, marjoram, rosemary and basil. His ornamental herbs with their brightly colored flowers and foliage include thyme, mint and oregano.

As a former large land "keeper", Gene claims that he has exhausted any desire to tend and nurture southern lawns. He keeps his perennial beds and most of his small lawn covered in pinestraw serving as an effective mulch and ground cover.

Gene is particularly proud of his Kaffer lime tree-a wild lime he enjoys using to flavor Thai sauces and soups. He is an adventurous cook and is willing to experiment with his herbs to add tangy deliciousness to common foods.

Herbs grown in containers, window boxes and hanging baskets, as Gene's are, require frequent watering with his soft spray hose. He uses a water-soluble fertilizer every two weeks and is a big believer in mulching. He uses Safer soap or a blast of water to control any visiting bugs. He changes out the soil in his containers every year, replenishing with a Metro 360 mix.

This trial and error Master Gardener first learned gardening lessons from his father, who introduced him to the fine art of weeding at a tender age. At one time, Gene tended a 75 by 75 foot vegetable garden. He has downsized now and enjoys growing herbs because of their versatility, ease of growing and their great taste.

This gardener relishes the opportunity to garden and "to be alone and think." "It's like meditation to me," he confides.

Beyond Gene's garden gate, we find a gifted gardener who enjoys sharing his gift of knowledge with his community through Master Gardener educational seminars, teaching classes through the Eastern Shore Institute of Lifelong Learning, or a friendly chat with an inquiring visitor. A life well seasoned with sharing, like the dish flavored with home-grown herbs, is infused with delicious purpose and eagerly anticipated joy.