This perennial 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.
Flat leaves and white flowers. Has a mild garlic flavor in the leaves. Excellent for borders. Flowers and leaves are popular in Chinese cuisine.
Slowest cilantro to bolt on the market. Full, bulky plants can be cut back more times than any other variety.
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.
Extra slow to bolt, so more time to harvest.
Has pungent and aromatic leaves which are great for Indian and Asian cuisine!
A compact dill with dark green foliage that is good for container gardening.
Produces abundant foliage before setting seeds. It has a high oil content, is flavorful and fragrant.
This extra green, fern leafed cultivar gives off a strong flavor.
Silver blue, large round leaves, very fragrant with the scent of menthol and pine.
Green foliage with licorice flavored leaves, stalks and seeds. Use in breads, sweets and liquors.
Early harvest, upright, dark green ferny foliage, with a licorice flavor.