Herbs have long been recognized for both their medicinal and culinary value. They may cure colds, help you sleep and add flavor and zest to dinner. Fortunately for home gardeners, growing herbs is relatively easy. They thrive in just about any type of soil, do not require much fertilizer, and are not often bothered by insect or disease pests.
Today, herbs are popular in many home gardens, where their leaves are utilized for flavoring and an entire plant may be used for medicinal purposes.
Today, herbs remain as popular as ever. Cooks love the unique flavors that herbs lend to all kinds of food and drink. Herbalists treasure the healing qualities of certain flowers, leaves and roots. Herbal crafters preserve the beauty and fragrance of flowers and leaves in potpourri, wreaths, sachets and dried arrangements. When most of us think of herbs, we picture the common kitchen seasonings, such as basil, rosemary, sage and thyme. Yet, an herb is any plant that is considered useful. For instance, the leaves, roots, seeds, stems or flowers of an herb might be important as a source of flavoring, medicine, fragrance, dye or some other product. It's not all about function. Some gardeners grow herbs simply because they are beautiful.
Varieties of herbs we offer in the planting spring season.
| Anise Hyssop - Attracts butterflies 20" |
| Arugula Rocket Salad - Tangy, used in salads |
| Basil Dark Opal 15" |
| Basil Genovese - Italian large leaf 24" |
| Basil Siam Queen - Thai, spicy flavor |
| Basil Spicy Globe - Compact, rounded leaves |
| Basil Sweet Dani - Lemon flavor |
| Basil Sweet (Italian Large Leaf) 16" |
| Borage - Cucumber flavored, used in soups and salads 18" |
| Catnip - Perennial, best for cats, non-addictive 18" |
| Chamomile Roman - Flowers used in tea 5" |
| Chard Swiss Bright Lights Multi-colored, stalks and leaves are edible |
| Chives Common (Grass Onion) - Perennial 10" |
| Chives Garlic - Perennial, mild garlic flavor 12" |
| Curry - Used on fish and in soups and stews 16" |
| Dill 'Bouquet' - Semi-dwarf, earliest dill 24" |
| Dill Fern Leaf - Dwarf 18" |
| Fennell - Cook with the bulb, foliage and seeds 60" |
| Lavender Munstead< - Perennial, dwarf, tolerates heat 10" |
| Leek - Onion family, thick cylindrical stalks 16" |
| Lemon Balm - For tea, desserts and seasoning fish 20" |
| Lemon Grass - Mosquito repellent |
| Lemon Verbena - Native of Chile and Peru 20" |
| Mint Chocolate - Perennial, darker leaf, cocoa aroma 20" |
| Mint Orange - Perennial, used in teas, iced or hot 20" |
| Mint Peppermint - Perennial, dries easily 20" |
| Mint Pineapple - Variegated foliage 20" |
| Mint Spearmint - Perennial, used in teas, meats, fish and fruit 24" |
| Oregano Italian - Italian cooking staple, use fresh or dried 8" |
| Oregano Greek - Robust flavor, used in sauces 12" |
| Parsley Curled - Full of vitamins, garnish 12" |
| Parsley Italian - Flat-leaved parsley, favored by cooks 12" |
| Rosemary - Likes dry soil, popular cooking herb 18" |
| Rosemary Prostrate (Trailing) - Low growing 6" |
| Sage Common - Used to flavor meat and poultry 18" |
| Sage Golden Variegated |
| Sage Pineapple - Sweetly scented with red flowers 30" |
| Sage Purple - Dark leaves, used in containers 20" |
| Sage Tricolor - Green, pink and white foliage 14" |
| Savory Winter - Blends well with oregano, thyme and basil 8" |
| Sorrel, French - Tangy lemon flavor, early season greens 14" |
| Stevia - Ten times sweeter than sugar, natural sweetener 12" |
| Tarragon French - Licorice flavored, use in vinegar 24" |
| Thyme Caraway - Mild caraway scent 4" |
| Thyme English/German Winter - Robust, flavorful 4" |
| Thyme Gold Lemon - Yellow foliage, lemon scented 4" |
| Thyme Wooly - Fuzzy light-blue foliage 4" |
Our selection will vary at times, depending of the weather changes.