Herbs

Zloty Lan Chamomile

Annual. This Polish chamomile is bigger and higher yielding than the standard and is easy to grow at home from seed. It has a wonderful aroma and is used to make teas. Chamomile is one of the herbs used in biodynamic compost preparations and has a high level of essential oils. The compounds in this herb have been extensively studied for their health benefits, though it’s contraindicated in pregnancy or for those taking blood thinners. 

Lemongrass

The famous, tropical lemon-flavored herb of Thai cuisine. It has long, slender, pale green stems that are thick and fleshy.  Add this herb adds to soups, curries and stir-fries. This perennial must be grown in warm weather or inside to keep from freezing. 

Lemon Basil

Annual. Vibrant and flavorful lemon basil is an herb that will add zip and zest to your cooking. It is a highly regarded culinary ingredient. In Laos it is known as pak i tao; its leaves are used in soups, stews and countless other dishes, and the seeds are soaked and made into a dessert. Lemon basil is essential to many Asian dishes and is highly fragrant. 

Blue Spice Basil

Annual. Vigorous plant with dense spikes of light purple flowers enclosed in showy deep purple bracts, making for an especially fine appearance in pots or in the garden. Heavy fragrance with spicy vanilla overtones that makes a pleasant contribution to both fruit salads and savory dishes. The most fragrant basil. 

Genovese Basil

Annual.  Genovese basil is the essential ingredient in basil pesto, but it’s also phenomenal in sauces, on pizzas and any other recipe calling for basil. Genovese basil was first bred in the Northwest coastal port of Genoa, the gateway to the Italian Riviera. Most of the Genovese Basil in Italy is grown in the Liguria region. Basil is grown at very high density in greenhouses there, and the village of Pra is noted as growing the very best Genovese basil. 

Dark Purple Opal Basil

Annual. Deep color makes this one extra flavorful, rich and sweet. The fragrant deep-violet foliage will accent your floral designs with drama and perfume. Many gardeners choose to dapple the landscape with dark purple foliage, as it accents brightly colored flowers and vegetables beautifully. 

Dwarf Greek Basil

Dwarf Greek Basil Herb is over 4,000 years old and native to the Mediterranean and South Asian regions. This is THE Basil variety preferred by chefs from around the world. Dwarf Greek offers the most flavor of any of the Basils and is small enough to grow on your patio. This type of sweet basil is often used as a flavorful addition to tomato sauces or soups. Medicinally, Dwarf Greek Basil leaves can be chewed to aid digestion. 

Wild Za'atar Oregano

Tender perennial. This seed offering is sourced from its native Israel, where it grows wild in Jordan and surrounding areas. Doubtless a common herb in Bible times, and still one of the tastiest! It has great flavor that blends hints of oregano, thyme, and marjoram. A favorite.  

Broad Leaf Sage

Perennial. Used in Europe and America to flavor many meats, stuffings, vinegars, and more! Fragrant leaves are also used in potpourri. 20-inch-tall gray-green plants are quite attractive. 

Rosy Rosemary

Tender perennial to 30 inches. The plant has been used for centuries, both medicinally and in the kitchen. Small evergreen shrub is covered with needle-like aromatic leaves and a myriad of tiny pink or blue flowers in summer. Perennial in mild winter climates; elsewhere, grow in containers for overwintering indoors. The dark green leaves may be used fresh or dried. Flowers are beloved by bees. 

Wild Thyme

Spreading perennial that forms thick mats with tight clusters of rose-purple flowers. Very fragrant; useful for planting between stepping stones and at the edge of walkways. Used in cooking and for medicinal purposes. 

Stevia

Tender perennial. A hard-to-find herb that is grown for the famous Stevia leaves which, when dried, are used to sweeten drinks and desserts. Much sweeter than sugar, stevia powder is reported to be 300 times sweeter! From Brazil and Paraguay. The chemical companies who make artificial sweeteners hate this plant and have tried to make it illegal.

Watercress

Succulent crisp leaves have pungent peppery flavor, long considered a gastronomic delicacy and super high in vitamins A and C, as well as folate. Watercress is a favorite foraging plant; it’s typically found growing along bodies of running water like creeks. Watercress is easily cultivated in traditional garden beds or containers.

Marvelous Mix Mint

Tender perennial to 30 inches. The plant has been used for centuries, both medicinally and in the kitchen. Small evergreen shrub is covered with needle-like aromatic leaves and a myriad of tiny pink or blue flowers in summer. Perennial in mild winter climates; elsewhere, grow in containers for overwintering indoors. The dark green leaves may be used fresh or dried. Flowers are beloved by bees. 

Bouquet Dill

Seeds flavor pickles; leaves enhance salads, soups, omelets and vegetables.  

Slo-Bolt Cilantro

Cilantro is considered essential to the cuisines of many cultures, from Mexican to Thai and no matter your cooking style, no garden is complete without cilantro. Try planting frequent successions, just a few weeks apart is the best method to ensure the most fresh and flavorful cilantro.