HERBS
ALL OF OUR HERBS GROW IN FULL TO PART SUN
ANISE HYSSOP Perennial Mint and licorice scented leaves, lavender flowers that attract butterflies, bees, and hummingbirds.
BASIL Annual ● AFRICAN BLUE Tall Plants mostly grown for the beautiful flowers. Edible leaves season tomatoes, pesto, soups. ● LEMON Lemon flavored. Leaves are used fresh or dried. Great with chicken, fish, vegetables, tea, or herb vinegars or as potpourri. ● LETTUCE Large, crinkly leaves are more sweet than spicy. ● KEY LIME Mild citrus flavor. Excellent for sauces, dressings, desserts ● PISTOU Very Small Leaves on Dwarf Plants. Mild Flavor. Used to make French Pistou sauce - akin to Italian Pesto ● SWEET The “Go-To” Basil. Great with Tomatoes! Leaves used in tomato sauces, pesto, or salads
CALAMINTHA ‘BLUE CLOUD’ Perennial Minty fragranced leaves can be used in Italian cuisine. Pale lilac flowers attract bees and butterflies.
CHIVES Perennial ● CHIVES Mild onion flavor. Stems are used fresh in potatoes, salads, dips, soups. ● GARLIC GEISHA Mild garlic flavor. Stems are used fresh in potatoes, salads, dips, soups.
CILANTRO Annual Fresh leaves are used in Mexican dishes. White flowers become Coriander seeds. Coriander is used in curry, relishes, pickles, and poultry dishes.
DILL Annual ● COMPACT Seeds flavor pickles. Leaves enhance salads, soups, and omelets. Smaller than Mammoth (12-24” tall) ● MAMMOTH Seeds flavor pickles. Leaves enhance salads, soups, and omelets. Taller than Small Bouquet Dill (36” tall)
LAVENDER ‘MUNSTEAD’ Perennial Dried flowers can be used to infuse foods/tea. Dried leaves and flowers are used for sachets and potpourris.
LEMON BALM Perennial Lemon flavored leaves with a hint of mint. Use fresh or dried to flavor chicken, fish, fruit, fruit drinks, tea, and desserts.
MARJORAM Annual Mild Oregano flavor with a hint of balsam. Season meats, soups, sauces, and vegetables.
MINTS Perennial Use fresh or dried in teas and other drinks, jellies, salads, desserts, and potpourri. *WE RECOMMEND GROWING MINT IN A POT, AS THEY CAN SPREAD VIGOROUSLY* ● CHEWING GUM“Double Mint” Gum flavor. Type of Spearmint ● GINGER Minty flavor with a hint of ginger. ● LEMON (Monarda citriodora) Mild minty-lemon flavor can be used in place of other mints in cooking, smoothies, or for tea. ● KENTUCKY COLONEL Perfect spearmint for Mint Juleps ● MOJITO THE spearmint of Cuban Origin used to make Mojitos. The scent of this aromatic herb and flavor are agreeably mild and warm, not pungent nor overly sweet like other mints. ● ORANGE Minty flavor with a hint of orange. ● PEPPERMINT An old favorite ● PINEAPPLE MINT Spearmint variety with variegated foliage and pineapple flavor ● SPEARMINT An old favorite. The least pungent and subtle among the mint family ● TEA Perfect for making tea
NASTURTIUM Annual Edible leaves and flowers have strong, peppery flavor. OREGANO Best dried: crush dried oregano before using in food to activate flavorful oils. ● CLEOPATRA Annual Mild, spicy flavor with hint of peppermint coolness perfect for roasted veggies or savory meat dishes as well as soups, sauces, Mediterranean dishes. ● GOLDEN Annual Use just like oregano. Color adds ornamental interest ● HOT & SPICY Perennial Spicier than traditional Oregano. Great for Salsa, Chili dishes or Mexican cuisine. As a substitute for Italian Oregano be sure to reduce amount used by half. ● OREGANO Perennial Original. Zesty and strong flavor used in Italian dishes ● VARIEGATED Annual Mild Oregano Flavor with variegated leaves.
PARSLEY Biennial ● CURLED Milder flavor than Flat Leaf Parsley. Best Flavor when fresh, not dried. Mince the leaves to reduce the tough texture. ● FLAT LEAF/ITALIAN Best Fresh, not dried. Use leaves and stems finely chopped. When using fresh leaves in a HOT dish, it's best to do it towards the end of cooking, as long cooking times can dilute flavor.
PINEAPPLE SAGE Annual Pineapple scented leaves used in salads, fresh or dried in teas. Tall plants with flowers great for arrangements, flowers attract butterflies and hummingbirds.
ROSEMARY Annual Pine-like Fragrance. Leaves season chicken, pork, fish, soups, sauces, breads.
SAGE ● SAGE Perennial Leaves used to season fish, pork, poultry, vegetables, and sausages, stuffing ● TRICOLOR Annual Great for Ornamental Color. Leaves used same way as garden sage.
SCENTED GERANIUMS Annual Scented Leaves are a delight. Used as a Fragrant Ornamental or for Culinary Use ● APPLE ● COCONUT SCENTED GERANIUMS CONTINUED ● CROW’S FOOT (MINTY) ● LEMON ● LIME ● PEPPERMINT ● ROSE ● SILVER LEAF ROSE ● SPANISH LAVENDER ● STRAWBERRY
STEVIA Annual Leaves are used fresh or dried, especially in teas or dried leaves crushed into a powder to sweeten beverages and foods. Leaves can taste bitter if harvested after plant flowers.
TARRAGON Perennial Anise Flavor. Use leaves fresh or dried (fresh has more flavor) to season sauces, meats, fish, and vegetables.
THYME Perennial ● DOONE VALLEY ORNAMENTAL - Not used in cooking. Great ground cover ● ENGLISH Use leaves fresh or dried. Goes with Everything ● LEMON Has traditional thyme flavor with subtle lemon. Use leaves fresh or dried for salads, vegetables, meat, and fish. ● WOOLLY ORNAMENTAL ground cover NOT used for cooking.
WILD BERGAMOT Perennial Leaves used fresh or dried to make mint tea.