Basil Lovers Oval Planter
A 12 inch oval planter filled with Classic Italian Basil! Great served fresh or dried.
Basil, Amethyst (Dark Purple)
Purple, Genovese-type Basil has large, thick, down-turned leaves. Use fresh or dried.
Basil, Italian Large Leaf
Great for Italian cuisine. You can use it fresh or dried. When planted as a companion in the vegetable garden, it can repel aphids, mites and tomato hornworms.
Basil, Lime
Vibrant green leaves hold the scent of lime. Compact habit.
Basil, Patio Rascal
Ornamental and fragrant, basil is pungent, spicy/sweet and ideal for cooking, freezing and garnish. Reddish green foliage borne in dense mounds.
Basil, Red Rubin
This mounding herb has rich mahogany red to purple foliage. It’s decorative, though it can also be consumed. It has a sweet spice flavor and can be used for cooking or as an ornamental herb. Likes well-drained soil.
Basil, Spicy Globe
One of the best bush basils–compact with small fragrant leaves and a good, sharp flavor Use in cooking or as an ornamental.
Basil, Sweet Genovese
For fuller, more productive plants, pinch the leaves. Foliage has a spicy flavor and aroma. Use leaves fresh or dried. Use for seasoning sauces, soups, stews or any tomato dish. A MUST IN ITALIAN CUISINE. Preserve fresh by putting chopped leaves in olive oil to use for salads or other dishes.
Basil, Thai
Fairly bushy with purple stems and flowers. Stems and leaves feature a spicy licorice flavor.
Catmint
Soft gray, fragrant leaves with lavender blooms. Likes sun and dry conditions.
Catnip
Thrives in hot conditions. Silvery gray foliage with attractive purple flowers. Aromatic and pleasing to cats.
Chamomile
Aromatic, ornamental herb with finely cut foliage and daisy-like blooms. Dry for a calming tea.
Chives
This plant has onion-like leaves that will get pink flowers. Begin harvesting in Spring when first flower buds appear. Divide clumps every 2 to 3 years. Leaves and flowers may be used fresh or dried, in salads, soups, stews, sour cream, potatoes and cottage cheese.
Chives, Garlic
Flat leaves and white flowers. Has a mild garlic flavor in the leaves. Excellent for borders. Flowers and leaves are popular in Chinese cuisine.
Cilantro, Calypso
Slowest cilantro to bolt on the market. Nice, full bulky plants can be cut back more times than any other variety.
Cilantro, Confetti
A finely serrated-leaf Cilantro, so less chopping is needed. Use as a garnish for Asian and Latin American cuisine when plants are young. Good traditional Cilantro flavor.
Cilantro, Santo
Extra slow to bolt, so more time to harvest.
Curry
Has pungent and aromatic leaves which are great for Indian/Asian cuisine!
Dill, Compact Patio
A compact dill with dark green foliage that is good for container gardening.
Dill, Dukat
Produces abundant foliage before setting seeds. It has a high oil content, is flavorful and fragrant.
Dill, Fern Leaf
This extra green, fern leafed cultivar gives off a strong flavor.
Eucalyptus Baby Blue
Silver blue, large round leaves, very fragrant with the scent of menthol and pine.
Fennel
Green foliage with licorice flavored leaves, stalks and seeds. Use in breads, sweets and liquors.
Fennel, Antares
Early harvest, upright, dark green ferny foliage, with a licorice flavor.
Fennel, Bronze
Coppery leaves and sweet flavor. No root bulb.
Fennel, Florence
Lacy green foliage with licorice-flavored leaves, stalks and seeds. Bulbous.
Horseradish
Known for its pungent fleshy root. Has a strong and spicy flavor. Perennial.
Lavender, Blue Spear
Blue Spear has bigger and taller spikes than any of the other seed lavenders. There are more upright flower stems that stand closer together, which makes a big impact from a distance. Easy to grow!
Lavender, Buchii
Buchii has a loose, upright growth with grey, feathery leaves. Tall, pale violet flowers on branching spikes will appear from Spring to Fall.
Lavender, Fern Leaf
Finely-divided, fern-like gray-green foliage is topped by tall spikes of small bright lavender-blue flowers. A sturdy, reliable garden performer in borders, rock gardens and containers.
Lavender, French
Known for its fragrant, dark violet flowers, this great accent plant also features fine, silvery foliage.
Lavender, Goodwin Creek Grey
Has silvery-grey, toothed-edged leaves, and tall purple flowers on stalks.
Lavender, Lady
The leaves and flowers can be used fresh or dried. Use in tea, sachet, potpourri, and bath oil. Dried flowers can be used as moth repellent as well as beautiful fragrant sachets. This 10 Lavender variety is faster growing than others.
Lavender, Munstead
Aromatic, silvery foliage and deep lavender flowers.
Lavender, Patio Tree
Deep purple-violet flower spikes topped by showy purple petal-like bracts hover above the aromatic grey-green foliage. Lavender is deer and rabbit resistant, and stands up to summer heat and drought. A wonderful container specimen for an entryway, border or rock garden. Move it inside for the winter!
Lavender, Platinum Blonde
Platinum Blonde is a compact, deer resistant and highly fragrant lavender. Is great for fresh and dried bouquets!
Lavender, Provence
Fragrant and prolific, with an abundance of large flowers featuring pale lavender highlights.
Lavender, Stoechas Primavera
A Spanish Lavender that has flashy burgundy purple flags and flowers. Will flower throughout the summer.
Lavender, Vera
This plant is attractive to bees, butterflies and birds. Flowers are fragrant. Average water needs.
Lavender, Vicenza Blue
Fragrant and elegant deep blue flowers against fine cut gray-green leaves.
Lemon Balm
Member of the mint family. EASY TO GROW. Delightful lemon fragrance. Honeybees love it and are supposed to be calmed by it. Use leaves in herb tea, jellies, sachets or potpourri. Flavor your vinegar by putting an entire stem or leaves in the container and let set. Then use on salads or dishes for added flavor.
Lemon Balm, Citronella
Most fragrant variety of lemon balm available with double the oil content (up to 0.4%).
Lemon Grass
Lemongrass is native to Asian countries and is widely used as an herb and vegetable (especially in Thai cuisine). Lemongrass is primarily known for its lemon scent and flavor.
Lemon Verbena
Lemon Verbena is generally acknowledged to be the most strongly scented and intense of the lemon-scented plants. Because of its scent, lemon verbena is used in making perfumes as well as a flavoring in baking, jelly and preserving. The flavor of Lemon Verbena has been likened to a cross between licorice and camphor, and it is widely used as an herbal flavoring to replace oregano, particularly in fish and poultry dishes.
Mint, Apple
You’ll be surprised by the fruity fragrance and apple flavor. Use in potpourri, drinks, candies and vegetable dishes.
Mint, Chocolate
Has a beguiling chocolate mint fragrance and flavor. Use for teas, custards, jellies and candies.
Mint, English
This mint has bright green foliage and white flowers. Use in jellies, juleps and sauces.
Mint, Julep
Leaves have a sweeter flavor over others for your favorite drinks.
Mint, Mojito
True Cuban mint used in making the mixed drink Mojito. Mild and warm scent and flavor.
Mint, Peppermint
Large, serrated, strongly-scented leaves with purplish stems and reddish-violet flowers.
Mint, Peppermint Variegated
Attractive variegated foliage has a classic peppermint flavor. Excellent in potpourri, as flavoring in iced tea or used fresh in fruit compotes or salads.
Mint, Spearmint
Perennial herb with crinkly, dark green leaves. Grown for its aromatic and flavorful leaves. Leaves may be used in jellies, juleps, desserts, salads, and as garnish.
Mint, Strawberry
The petite green leaves of this compact mint variety have a wonderful fruity scent and flavor.
Oregano, Cleopatra
Pretty silver-gray foliage has a mildly spicy peppermint flavor perfect for Mediterranean dishes. Tall, huge yields.
Oregano, Greek
Rounded green leaves with white flowers. Intense flavor. Hardy.
Oregano, Hot and Spicy
Bold flavor. Creeps like Greek Oregano. Hardy.
Oregano, Italian
Pale green, rounded leaves with white to purple flowers. Flavorful.
Oregano, Sweet Marjoram
Grown for its flavorful leaves. Harvest before flowering. Soup, sauces, stews, meat rub.
Oregano, Variegated
Small, aromatic leaves splashed with gold. A subtle, mild flavor.
Parsley, Italian
This strain of parsley has a very strong flavor and is a favorite for fresh use and drying.
Parsley, Triple Curled
Though the leaves of all are used for flavoring meat dishes, soups, salads, etc., the curled varieties are most popular in America for this purpose and garnishing. Leaves may be cut all season for use as needed.
Rosemary
Needle-like leaves and soft pine aroma. Blue flowers. Great for stews and meat dishes.
Rosemary, Barbeque
Straight and strong rosemary, perfect for using as skewers on the BBQ. Great flavor and aroma.
Rosemary, Spice Island
Upright variety with dark blue flowers and thin leaves. Use fresh or dried in a variety of dishes. Use flowers for potpourri.
