Basil

Genovese Basil

Ocimum basilicum
An Italian favorite, it is a must for any garden. Extremely tender, fragrant, extra-large, dark green leaves – it has a particularly strong fragrance and flavor, making it excellent for almost any basil dish especially pesto.  Basil leaves should be harvested before the plant flowers. The young, top leaves taste the best and should be used fresh. You can prolong the harvest period by pinching off flower buds to maintain flavor. Perfect for fresh or dried use it is definitely a good choice for any tomato dish.

 

Magical Michael

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An ornamental, edible sweet basil that  forms a nice, plump mound.   Dark green leaves and lots of tiny cream-colored flowers  make this a perfect choice for the vegetable garden, borders or  beds.  Rich in oils, aroma and the flavor use the leaves for pesto or tomato sauce, use the flowers to flavor salads and entrees.  Pinch tips to encourage bushier plant. Bees love this basil.

Siam Queen

This culinary herb has licorice-scented leaves, purple stems and pink to violet flowers in summer. Use with vegetables, stir fries, legumes, and tomato based dishes. Pinch back leaves when young for compact, full growth. Used in a wide range of Thai, Vietnamese and other ethnic cuisines. Excellent plant for borders, garden or does well in containers.

 

Spicy Globe

Probably the best of the "bush basils" it grows as a uniform compact mound covered with small fragrant leaves. Great for the garden or grows well in a small pot. Use the leaves of this flavorful variety just as you would any other sweet basil. It has a very strong basil taste and fragrance that makes a little go along way.

Sweet Italian Basil

This is a beautiful, aromatic, annual herb with large, dark green heart-shaped leaves, a compact habit and white flowers that bloom in summer. A tried-and-true basil it is the backbone of Italian cuisine.  Use fresh or dried to add flavor to all tomato based dishes, in pesto sauce, and salads.  Pinch back to encourage bushier plants and to delay flowering

 

 

 
Chives

Chives

Allium schoenoprasum
A grass-like perennial herb with thin tubular foliage and edible purple rose flowers in June.  . Chives are hardy, and draught tolerant. They grow in clumps 12-18 inches high from underground bulbs.  Chives have a mild onion flavor. The distinctive taste and smell of this herb makes it great as a garnish or as ingredient in your favorite dish.  Chives can be harvested after established plants are 6 inches tall. To harvest, simply cut the leaves 2 inches above the ground. All plants should be cut regularly to encourage new bulblets to develop, to prevent leaves from becoming tough, and to prevent flower formation. Pick young chives in spring and use fresh, freeze or dry.

Garlic Chives

Garlic Chive is a grass-like perennial herb with thin flat foliage and edible, fragrant, white flowers. It has the same great mild onion flavor as chives but with a distinctive garlic scent and taste. Garlic Chives are perfect for use in uncooked dishes where raw regular garlic might be overwhelming or too spicy

Coriander/Cilantro

Coriander/Cilantro

Both the seeds and leaves of the Cilantro plants are edible, but they have very distinct flavors and uses. The Cilantro plant has flat, parsley-like leaves and white flower heads in summer. The leaves have a very pungent flavor it a light and fresh tinged with lemon. Seeds have a pleasant aroma, are sweet tasting and are known as the spice Coriander.

Dill  

Dill

Anethum graveolens 
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Dill, a popular annual, has bluish-green stems that contrast with finely divided, yellow-green, plume-like leaves and yellowish flowers. Dill will produce wispy leaves growing on a single stem about 30in high.  At this stage the plant will begin to produce flower heads, causing the leaf production to stop. Start picking fresh leaves as soon as they are large enough to use just as flowers open.  The yellowish flowers that form are best used fresh as they loose their flavor after drying.  For dill seeds allow flower heads to form and go to seed. Cut the seed heads when most of the flowers are gone, and hang them upside down by the stems in a paper bag. The seeds will dry and fall into the bag.

 

Fennel  

Fennel

Fennel adds a light, airy touch to the garden, and combines well with flowers and other herbs. It’s a graceful, attractive plant whose leaves and seeds have a delightful, licorice aroma. Use leaves in salads and fish dishes, and as a garnish. The seed are used to flavor Italian Sausage, sauces, soups, and baked goods.

Lavender  

Munsted Lavender

Lavandula angustifolia 
This beautifully scented, butterfly attracting herb has gray-green foliage and masses of edible lavender flowers July through September. Munsted Lavender tolerates the summer heat better than other varieties and is an extremely fragrant, compact lavender known for its early flowering.  The petals of the flowers are very sweet with a hint of a lemony-citrus and are a colorful addition to any salad.  Plant in containers, garden beds or borders in average well-drained soil.  Remove old flowers for continuous bloom.

Marjoram  

Marjoram

Bushy plants produce small round, pale, grey-green, velvety, aromatic leaves. This sweetly fragrant annual herb with light purple flowers in summer has a sweeter, milder flavor than Oregano. Some describe the flavor as having a hint of balsam. Use fresh or dried in meat or tomato based dishes, pasta or to flavor oil or vinegar.

Oregano  

Oregano

Oregano is widely know as a culinary spice and is probably most often used in its dried form. It is a bushy perennial with stems that can get very woody and with oval, sometimes fuzzy, dark green leaves in opposite pairs. The flowers stalks are spiky and may be white, pink or purple. Harvest when the plant has 4-5", sprigs and before flowers appear.  Harvesting before the plant bloom will yield the most flavorful leaves. Pungently aromatic, oregano is one of the most important herbs of Italian, Greek and Mexican cooking. The flavor is strong enough to stand up to bold flavors like tomatoes, onion, garlic and beef.

Parsley  

Curled Parsley

Strongly flavored biennial herb with closely curled bright green leaves. This is the most popular variety used for garnishes and seasoning. It’s a plant that does as well in a pot indoors as it does in the garden or a pot outdoors.  Used fresh or dry to complement Italian cuisine. Perfect for adding flavor to all tomato based dishes.

 

Italian Broadleaf Parsley

The attractive and tasty leaves are strong flavored and that make it the parsley associated with Italian dishes. The flat dark green leaves are a rich source of vitamins and make an excellent garnish. Excellent drying variety that it has a strong parsley taste and is the most popular variety for use as a seasoning.

Peppermint

Peppermint

Aromatic, dark green leaves with a strong peppermint flavor and mauve flowers in summer. Use fresh as a flavoring in deserts, iced drinks, salads and as a garnish.Leaves can also be steeped in hot water for a soothing herbal tea or great addition to a glass of iced tea on a hot summer day.  Spreads rapidly so it is best to confine it to containers or sink the pot in the ground.

Rosemary  

Rosemary

Rosemary is a triple threat herb, it's ornamental, it’s fragrant and its delicious. The beautiful shrubby herb has bluish-green, needle-like foliage and edible blue flowers.
Snip off sprigs and used fresh to flavor soups, stews, oil or vinegar. Ideal for garden borders, grown as an informal hedge, or potted topiary.

Sage  

Sage

Sage is shrubby evergreen perennial that forms many velvety-textured, wrinkled, gray-green leaves about 2 inches long. With edible blue flowers in summer.  It’s the perfect seasoning for Thanksgiving dressing. Sage is also used in sausages, Cheeses and pork dishes. It makes an attractive addition to both herb gardens and ornamental borders.

Savory  

 

Winter Savory

This culinary herb has stiff, dark green, mat-forming foliage and lilac flowers in summer.  Use fresh or dried with legumes, sausages, stuffing and meat dishes.  Plant in average, well-drained soil.  Use as an edging plant or in knot gardens. Trim to maintain shape.

 

Spearmint  

Spearmint

Mentha spicata
This aromatic herb has bright green, toothed, spreading foliage and edible, purple flowers in summer.  Sweetly aromatic spearmint is versatile and can be used in cooking for mint jelly and sauces and in potpourri and other fragrant decorative items.  Steep leaves in boiling water for a soothing tea or add leaves to iced tea for a cooling summer drink.

Stevia  

Stevia

Stevia Rebaudiana
”The sweetest known natural herb”!  Use fresh leaves for tea or eat a few right off the plant. They taste great with mint leaves. To dry the leaves, store them in a dark area with good air circulation, or dry on a low setting in the microwave until crisp.  While whole leaves are great for making tea, it's easy to turn them into Green Stevia Powder with a kitchen blender, food processor, or coffee grinder with metal blades. With the blender bowl half full, process dry leaves at high speed for a few seconds. Collect the fine powder for use in recipes calling for Green Stevia Powder. Use a clean glass jar for long-term storage. It’s best to harvest the leaves when you see the showy, white flowers in spring and summer.

Tarragon  

Tarragon

Artemisia dracunculus 
Culinary herb that is a must have herb for many French dishes.  The 2-4’ plants produce delicious, smooth, dark, grey-green, thin blade-like leaves that come to a point.  Mid-summer it develops small flowers. Tarragon is grown for its aromatic leaves that are often used for flavoring vinegar but they are also used to spice up salads, meats, vegetables, sauces, mayonnaise, cheese, and omelettes.   Tarragon likes dry conditions, water sparingly and avoid getting the foliage wet.

Thyme  

English Thyme

Thymus
These highly fragrant plants will produce large quantities of aromatic leaves that can be used either fresh or dried. The shiny, green leaves are about twice the width of French thyme and are flat rather than slightly curved and have excellent flavor. Add thyme to casseroles, soups, stuffing and sauces it holds up well during long cooking times.

 
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