Arugula
This fast-growing, edible, annual salad herb stands erect with deeply lobed, oak-type green leaves. The petals are creamy white with purple veins, and the stamens yellow. In salads, it has a rich, spicy flavor!
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, Santo
Extra slow to bolt, so more time to harvest.
Dill, Compact Patio
A compact dill with dark green foliage that is good for container gardening.
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, 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.
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, 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, Provence
Fragrant and prolific, with an abundance of large flowers featuring pale lavender highlights.
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.
Leek
Edible stems with a mild green onion flavor.
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.
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, 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.
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.
Thyme, French
Fragrant foliage with a classic thyme flavor and aroma. Outstanding for seasoning poultry, fish, and pork, in sauces and soups, and herbal vinegar. Thyme tea is good for headaches and melancholy. Divide every 3 to 4 years. Prefers well-drained soil.
Thyme, Magic Carpet
Pink flowers on green aromatic foliage. Low growing carpet. Gives off scent when you walk by.
Thyme, Mother of Thyme
An aromatic, dwarf creeper with dark green leaves and pink flowers.
