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.