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.
Rosemary, Tuscan Blue
Salvia rosmarinus ‘Tuscan Blue’
Rosemary has aromatic, needle-like evergreen foliage, which has been trained into this standard form. Profuse, clear blue flowers add a charming effect to this statement piece. Bring inside for the winter.
Sage, Garden
Long, oval gray-green, aromatic leaves and mauve-blue flowers.
Sage, Golden Variegated
Long, oval green and gold leaves. Blue flowers. A milder flavor than standard.
Sage, Pineapple
Shrubby habit with scarlet flowers and pineapple scented leaves.
Stevia
The dried and powdered leaves are 300 times sweeter than sugar, without the calories. Use fresh, too! Amaze a kid with a fresh leaf!
Tarragon, French
Narrow, dark green leaves with a mild, anise-like flavor.
Tarragon, Russian
Standard form. Has narrow, dark green leaves and slight anise flavor.
Thyme, English
Semi-woody shrub habit. Strong aromatic leaves. Lilac flowers.