Arugula - excellent for salads
Anise Hyssop - an ancient herb, one flavoring for the liqueur, Chartreuse. can be used in salads and cooking and has medicinal qualities in tea form.
Basil (Large Sweet Italian) - tender fragrant leaves, the perfect culinary herb traditionally used with tomatos, mozzarella cheese and to make pesto. excellent in oils and vinegars. has many medicinal uses.
Basil (Lemon) - fragrant aromatic herb, high is oil and citral content. plant in an accessable location to enjoy the scent when touched
Basil (Purple Ruffles) - ruffled leaves with deep color provide an excellent contrast in beds and borders, adds color and flavor to salads
Borage - has a beautiful blue star-shaped flower. leaves and flowers have a mild cucumber flavor. leaves and flowers can be added to salads, leaves and stems can be cooked as a vegetable. candied flowers can be used to decorate cakes, desserts, and ice cream. the dried flower adds color to pot-pourri.
Burnet - notable for its grey-green leaves and cool cucumber flavor. leaves can be sprinkled on salads and burnet vinegar is used in salad dressings. finely chopped leaves can be added to cream cheeses, sauces, sandwich spreads and herb butters.
Chamomile (German) - has pretty daisy-like flowers and is popularly used for aromatic lawns and smells faintly of apples when stepped on. sprigs can be added to salads and sauces. has great medicinal qualities in tea. infusions make a good herbal rinse for the hair and are also good for the skin and eyes.
Caraway -
Catnip - a perennial herb, renowned for the euphoria it causes in cats, also can be used as a tea for medicinial purposes and flowers can be added to foods as a garnish
Cherval -one of the classic fine herbs, has a delicate aniseed flavor and compliments and improves the flavor of other herbs when combined. excellent in soups, salads, with eggs, sauces and in herb butter. use as or with parsley in dishes and as a garnish.
Chives - the smallest member of the onion family, chives have a mild oniony flavor. used in salads, soups, with potatos and in egg dishes. a great garnish for most foods, flowers also make excellent, attractive addition to foods
Chives (Garlic) -can be used the same as chives but have a mild garlic flavor
Cilantro - used in Mexican, Chinese, Moroccan, African, and Asian cooking, as well as in southern Spain and the Middle East. used in curries and a must ingredient in fresh salsa.
Dill (Fernleaf) - fern-like, dark-green, extremely slow to go to seed. leaves and seeds are used to flavor foods.
Dill (Mammoth) - commonly used to flavor potato salads, salmon and other types of fish. used in pickling.
Dill (Dukat) - leaves can be added to cream or cottage cheese for a sandwich filling. excellent used in dips and vinegars.
Fennel (Bronze) - Wonderful purple-bronze color that adds interest and texture to flower beds and herb gardens. Used to flavor foods. Use as a staple in butterfly gardens-attracts butterflies and provides food for their offspring.
Fennel (Florence) - Commonly used with fish and can be added to soups, salads and vegetables. Makes a delicate garnish. Has digestive properties, helps to counteract the less digestable fats in oily fish and used in colic remedies for babies. Fennel tea benefits the eyes, when used as a cold compress it soothes inflammed and watery eyes.
Lavender (Lady) -A fragrant garden plant use in beds and borders is most popular for its aroma. Can be used in cooking, makes good vinegars and oils. medicinal and cosmetic uses. Vital in pot-pourris and can be used in bags and cushions to help sleep and keep moths away.
Lemon Balm - Wonderfully fragrant lemon-sented leaves are great for all types of teas, tisanes and other beverages. used in "melissa" tea and as an essence in Chartreuse and Benedictine. can be sprinkled in salads and sauces and used in stuffings. Because of its delicate lemon flavor, it can be used lavishly in place of lemon and lemon grass in recipes. Lemon balm is a favorite of beekeepers who use it to increase their honey harvest and it is planted around orchards to encourage pollination. It can be used in pot-pourri.
Lemon Grass - an aromatic grass-family herb with a rich lemon flavor. It is used as a seasoning in cooking, used in Thai dishes, as a maranade, and in soups. Lemon grass works great with fish and chicken dishes. Use a tea made of lemon grass for digestive problems.
Mint (Apple) -light apple scent and flavor, can be used in cooking and as a drink flavoring.
Mint (Chocolate) -this mint smells like a 'peppermint pattie' with a destinctive chocolate aroma. use to flavor foods and drinks and even in a cut flower arrangement
Mint (Corsican) -not a culinary mint but a low growing ground cover with extremely small leaves and an excellent aroma. Releases a strong peppermint fragrance when bruised or crushed.
Mint (Lemon) - has a light citrus aroma, use to make teas and flavor waters and in pot porris
Mint (Orange) - has a light citrus aroma, use in beverages and in pot porris
Mint (Peppermint) - the most famous of the mints - excellent to flavor deserts, ice creams and chocolates, has many medicinal applications
Mint (Pineapple) -has decorative white and green varigated leaves with a sweet fruity fragrance. This mint is the choice plant for use in cake decorating and in iced beverages
Mint (Spearmint) -used mostly to flavor sauces and in other cooking and to flavor teas and waters and in mint jellies
Marjoram (Sweet) - considered to be the finest of the marjorams for culinary use. basically it is a meat herb and is best used in made up dishes such as meat loaf, sausages and stuffings or to rub on meats before grilling or roasting. it is a key ingredient in spaghetti and tomato sauces and in any tomato-based soup or stew. can be used to infuse oils and vinegars. when dried, it can be used in pot-pourri. has medical properties.
Oregano (Greek) - slightly more compact than the standard oregano. superb flavor and is, by far, the strongest and spiciest of the marjorams. most commonly used in Italian, Mexican and Greek cusine. excellent for vinegars and oils and to flavor sugar. has many of the same medical attributres as other marjorams but is more antiseptic in action, both internally and externally. adds fragrance to garden or window-box. because of its heady scent, oregano is good for asthma and other respiratory disorders. when dried it is excellent in pot-porris and sleep pillows.
Oregano (Varigated Cuban) -not a true oregano, has large fleshy varigated leaves and a strong aroma
Parsley (Curley) -the most attractive parsley, curly parsley can be used in arrangements and in the flowerbed. it is used in cooking and it is the perfect garnish
Parsley (Flat-leaf) -the flat-leaf variety of parsley has a superior flavor and is perferred in cooking. Parsley is also a staple in butterfly gardens as it provides a source of food
Pennyroyal - not a culinary herb, it is toxic. Pennyroyal is valued as a ground cover and as an attractive additive to hanging baskets. Pennyroyal emits a lovely mint fragrance when touched
Pineapple Sage -used in cooking and in desserts, fruit salads and iced fruit drinks. Pineapple sage emits a sweet fruity fragrance when touched and has bright red flowers in late fall
Rosemary -an attractive evergreen shrub, rosemary is very versitile. It is an important element of everyday cooking, in maranades, oils, and vinegars. Rosemary can be used in wedding arrangements, sleep pillows and pot porris and is used in numerous bath and cosmetic items. It makes a beautiful hedge, topiary or container plant.
Sage (Bergarten) -has very large leaves. Sage is used in many meat dishes and in sauces and dressings and to flavor sausage.
Sage (Golden) -has varigated oblong yellow leaves with dark green accents around veins goes well with purple sage in the garden
Sage (Purple) -has a remarkable purple-grey foliage which is stunning in the garden
Sage (Tri-color) -has tri-colored leaves of pink, ivory and grey-green varigated elliptic leaves
Sage (White-edged) -"great for looking, great for cooking"
Savory (Summer) -use savory to flavor beans, peas, pork, game and sausages. Use in soups and stews and to make flavored oils and vinegars. Use a leaf-infusion as a sore thorat gargle
Sorrel - has a tart lemony flavor and is used in many dishes. Sorrel is very high in vitamins and minerals and aids in digestion.
St. John's Wort -has fragrant yellow flowers in mid to late summer. It is used in a variety of medical preparations
Tansy -Tansy is not a culinary herb. It is used primarily for insect control
Tarragon (Russian) -
Texas Tarragon-Texas Tarragon is also commonly called Mexican Tarragon and the official name is Tagetes Lucida. Our Texas Tarragon is organically grown and in excellent condition.Texas Tarragon is a perennial half-hardy semi-woody sub-shrub. Hard freezes will kill it to the ground but it will come back in spring. In late summer it will have clusters of small yellow flowers. It makes an attractive landscape ornamental.Texas Tarragon is a valuable culinary herb. The leaves can be used as a substitute for french tarragon which is more difficult to grow and maintain. Use to flavor vinegars and in soups, stews, chicken dishes, etc. The attractive flowers are used in salads.
Thyme (Creeping) -
Thyme (English Common) -
Thyme (French) -
Thyme (Lemon) -
Thyme (Longwood Blue) -Our Longwood Blue Thyme is organically grown and is strong and healthy.Thyme is an excellent culinary herb that lends flavor to a variety of foods.Longwood Blue Thyme has a beautiful color and is fragrant which makes it a great addition to your garden, flower bed or patio containers. Since it is low growing, it can be used as a ground cover---great around stepping stones.
Thyme (Pink Chintz) -
Thyme (Red Creeping) -
Thyme (White Creeping) - Our Thyme is organically grown and is in excellent condition. This is a low-growing variety of thyme with tiny bright green leaves on white stems.Since White Creeping Thyme is very low-growing it makes an great ground cover and does well around stepping stones.White Creeping Thyme is a culinary herb and can be used in a variety of dishes.
Thyme (Wooly) -