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All varieties are listed alphabetically by type, to jump to a perticular vegeatble click the Headings below:
Artemesia | Basil | Cat Grass | Cat Nip | Chives | Cilantro/Coriander | Citronella |Coolers | Dill |
Lavender | Marjoram | Mint | Oregano | Parsley | Rosemary |Rue | Sage | Sorrel | Stevia | Tarragon | Tea | Thyme
 
ARTEMISIA
cola ARTEMISIA
Artemisia abrotanum Cola Plant
As its name suggests this mounding herb of rich silvery- green threadleaf foliage has the flavor and aroma of Cola. This plant withstands extreme heat and the compact mounding habit of the delicate foliage is an attractive addition to the landscape.  The young shoots have the aroma and taste of Cola and can be dried or used fresh.  Use the young tips to add a fresh taste to a salad, add to iced water or iced tea, flavor sauces, cakes, desserts or even meat dishes.  It is important to use the young shoots as the older leaves become bitter.  Annual
   
BASIL
boxwood
BASIL BOXWOOD
Ocimum basilicum
Bred in France this beautiful new basil is more uniform than other dwarf basil with tight mounds of small leaves that resemble boxwood plants. Plants will remain bushy and productive, even in the hottest days of August. Basil Boxwood is a great culinary plant that makes a great ornamental edging for the patio or it would be perfect for a small container by the kitchen door. Perfect basil for a highly flavorful pesto base.
   
BASIL CINNAMON CINNAMON BASIL
Ocimum basilicum. 
This basil variety has narrow, cinnamon-scented foliage and white to purplish flowers in summer.  Used in legume dishes and teas.  Use leaves in Mexican cooking and tomato-based dishes.  Plant in containers and the border garden in rich, well-drained soil.
   
B_Greek GREEK GLOBE BASIL
Ocimum basilicum.  This small-leaf basil forms a perfect 8-12 inch globe. Use the tender stems and tiny leaves for classic basil taste and aroma.  The strong spicy basil taste and fragrance of this variety goes a long way flavoring any dish where larger leafed sweet basil is used. Use this spicy herb fresh or dried to add flavor to Italian, Greek or Mexican cuisine.  The mounding shape of this variety works well in small gardens, containers or window boxes.  Slow bolting, it also works well as a border plant.
   
basil lemon LEMON BASIL
Ocimum basilicum citriodorum 
Beautiful annual herb with lemon scented foliage and white to purplish flowers in Summer.  Use fresh or dry to complement Italian and East Indian cuisine.  Ideal for potpourri and for a soothing herbal tea.  Adds flavor to legumes, eggplant, fish and poultry dishes.  Plant in border gardens in well-drained soil.
   
pesto PERPETUAL PESTO
The shape, color, and scent of this herb will make it a favorite in your garden. The columnar shape and light green foliage edged in creamy white adds variety to the herb garden. Since this variety doesn't flower it is a great culinary basil, that keeps its flavor all season. I like to use this variegated basil in sauces; I add the basil at the end of the cooking process as prolonged heat will cause basil's volatile oils.
Chef Jeff's Tip: Pinch tips to encourage bushier plants.
   
red rubin
RED RUBIN
Ocimum basilicum "Purpurascens"
Beautiful aromatic herb with dark maroon leaves and pale pink flowers in summer that are a perfect combination of ornamental appeal and intense spicy flavor.  Leaves are smooth, flat and large growing 3-4” long.  This compact plant is a nice choice for containers or great in the garden or for planting as a border.  
Chef Jeff's Tip: – For drying wait until flowers begin to open, cut entire plant and hang it upside down. 
   
sweet SWEET
Ocimum basilicum 
Beautiful, aromatic, annual herb with large, heart-shaped leaves, a compact habit and white flowers in summer.  Use fresh or dry to complement Italian cuisine.  Perfect for adding flavor to all tomato based dishes, in pesto sauce, and salads.  Plant in gardens and containers in rich, well-drained soil.
   
thai THAI SIAM QUEEN
Ocimum basilicum
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. Plant in the border garden or containers in rich, well-drained soil.
   
CAT GRASS
catgrass
CAT GRASS
Avena sativa
Cats love the sweet taste of fresh oat grass and crave the young, tender blades of grass.  When the grass reaches 2-4 inches high, put it near your cat’s food or water dish for easy nibbling.  It will even help keep your cat from eating your house plants.  Cat Grass can be grown indoors year round on any windowsill in sun or bright filtered light.  It is a nutritious treat for your cat with essential vitamins and minerals.  It will aid in their digestion and freshen their breath, and is said to help eliminate hairballs.  This grass is also safe for dogs,  guinea pigs and rabbits to eat.
 
   
MEWOW ME-WOW GRASS
Dactylis glom.
Bright and bold with green and white foliage this is a special treat for your pets.  Even if you don’t have a pet to pamper you will like this plant.  A beautiful ornamental grass it is a great contrasting accent plant for your garden.  Grow on a sunny window sill or in a container on the patio for a great burst of color. The leaves can reach 2-3 feet in height unless your pets enjoy it as a tasty snack.
 
   
CATNIP
CATNIP CATNIP
Nepeta cataria. 
This aromatic herb has gray, hairy foliage with blue flowers in July-September.  Use in teas.  Dried leaves are used to stuff cat toys.  Plant in the border garden in rich well drained soil.
   
CHIVES
CHIVES COMMON COMMON CHIVES
Allium schoenoprasum. 
A grass-like perennial herb with thin tubular foliage and edible purple rose flowers in June.  Flower heads can be  cut and used in floral arrangements.  Great with potatoes and eggs or as a garnish for soups, salads, soft cheeses and sauces.  Best grown in containers or garden borders in average, well-drained soil.
   
CHIVES GARLIC GARLIC CHIVES
Allium Tuberosum. 
A grass-like perennial herb with thin tubular foliage and edible, fragrant, white flowers in July.  The flower buds and leaves can be cut and used in soft cheeses, salads or stir-fries.  Great with potatoes and eggs or as a garnish for soups and sauces.  Best grown in containers or garden edges in average well-drained soil.  
   
CILANTRO / CORIANDER
santo
SANTO CILANTRO
Coriandrum sativum
This herb with flat, parsley like leaves has an unmistakable strong, sharp scent and taste and it has become a staple ingredient in salsa and other Mexican dishes. Cilantro Santo grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed.  Because Santo flowers late harvests are bigger.  After the 2-4 inch pale cream flower heads have formed, allow them to go to seed.  Cut and dry the heads, harvesting the seeds and using them as the spice coriander. Coriander can be used whole or ground in curries, Oriental dishes, and savory baked goods.
   
CITRONELLA
CITRONELLA CITRONELLA
Geranium ‘Citronella’
This scented geranium has been said to keep mosquitoes, black flies, and other biting insects away.  Large attractive green leaves, that are deeply indented, have a strong citrus fragrance.  Fresh and dried foliage is used in potpourris.  Citronella Geranium grows robustly and is a perfect choice for hot, dry spots in the garden, or for large containers on the patio
   
COOLERS
Basil Cinnamon Basil Juice  BASIL CINNAMON SUMMER COOLER
Ocimum basilcum
Cinnamon Basil has narrow foliage with a distinct cinnamon fragrance and white to purplish flowers that bloom in summer.  The freshly harvested leaves are perfect in desserts, punches, herb teas and iced drinks.  Plant this annual in containers in full sun in rich, well-drained soil.  Wash leaves before use. Chef Jeff’s Cinnamon Basil Juice recipe:
1 ½ quarts water
Handful of cinnamon basil leaves
2 family-size tea bags
1 (12 ounce) can concentrated apple juice, optional

Place water in pan.  Bruise cinnamon basil leaves with wooden spoon.  Add to water along with two tea bags.  Bring to boil and rem from heat.  Cover and let steep 5 minutes.  Serve warm or cold.


   
CUKE_CILANTRO CUCUMBER CILANTRO MARGARITA
Coriandrum sativum
Cilantro has flat, parsley-like leaves and white flower heads in summer. The leaves have a light and fresh flavor tinged with lemon. Cilantro leaves have a very unique, distinct and pungent flavor.  Water infused with Cilantro is claimed to have detoxing effects, combined with a touch of ginger it is a hydrating summer drink.  For a different and refreshing summer Cooler try this recipe.

Chef Jeff’s CUCUMBER CILANTRO MARGARITA
12 slices of cucumber
2 tbsp. cilantro
1 cup limeade
1/2 cup tequila (silver)
1/4 cup triple sec
ice (your preference) - we did 5 cubes
4 slices jalapeno (optional)
Combine in blender, serve and enjoy!
   
 COOLERS MINT JULIP SUMMER COOLER
Mentha spicata
Also know as - Spearment ‘Kentucky Colonel’
This is the spearmint of choice when making mint juleps.  The purple flowers attract butterflies in summer, plant in containers in full sun to part shade in rich, moist soil. Wash leaves before use.
Chef Jeff’s Mint Julep – a perfect balance of mint and sweetness!
Place 12 mint leaves in a glass and muddle well with a pestle until a soft mint aroma and taste are reached.  Add crushed ice to fill the glass.  Add bourbon.  Sweeten to taste with simple syrup.  Garnish with a mint sprig and serve.
   
COOLER MINT MOJITO SUMMER COOLER
Mentha x villosa
This unique tasting mint tantalizes the taste buds with its mild and warm scent and flavor.  It is an essential component of cocktail lounges everywhere as the real mojito can only be made with this true mojito mint.  The combination of sweetness, refreshing citrus, and mint flavors make this a popular drink on a hot summer’s day.  Also use this mint to flavor teas, salads, and as a garnish.  It forms an attractive groundcover with pink flowers in summer that will happily provide more than enough fresh sprigs for your mojitos.  Plant in containers or in the herb garden, where its prolific growth can be easily controlled. 
Chef Jeff’s Mojito recipe:
1 tsp sugar
12 Mojito mint leaves
1 oz. white rum
.5 oz lime juice
3 oz. club soda.
Place mint leaves, sugar and lime in the glass.  Muddle well with a pestle.  Add rum, top off with club soda, stir well and garnish with sprigs of mint or a lime wheel.
   
ROSEMARY HONEY LEMONADE ROSEMARY HONEY LEMONADE
Rosemarinus officinalis
Rosemary has aromatic, bluish-green, shrubby foliage and edible blue flowers that bloom in summer.  The rosemary sprigs are perfect in herbal teas and iced drinks.  Try the recipe below for a refreshing summertime lemonade with the full flavor of rosemary and the fruity sour taste of lemons.  Plant this easy to grow annual in containers in full rich, well-drained soil.  Wash sprigs before use.
Chef Jeff’s Rosemary Honey Lemonade Recipe
4 Cups water
6 sprigs fresh rosemary
¾ cup honey
½ cup freshly squeezed lemon juice (about 3 lemons)
Bring water to a boil, and then simmer.  Add rosemary sprigs, cover and steep for 45 minutes then remove and strain rosemary sprigs.  Add honey; stir, set aside to cool.  Add lemon juice to mixture and stir.  Sweeten to taste with additional honey.  Refrigerate until cold.
   
SAGE PUNCH
Salvia officinalis
The classic herb has downy, gray foliage and edible blue flowers that bloom in summer.  I enjoy using the fresh leaves in punches, herbal teas, and iced drinks.  Plant this annual in containers in full sun to part sun in average, will-drained soil.  Wash leaves before use.
Chef Jeff’s Sage Punch recipe:
2 Large handfuls fresh sage leaves
2-3 quarts water
2 cans mandarin orange sections, drained
2-3 tablespoons honey
1 bottle ginger ale, or champagne.
Combine water and sage leaves in a saucepan and bring to a boil, stirring.  Simmer for 5 minutes.  Strain out sage and stir in honey.  Allow to cool for several hours in refrigerator.  Add fruit and ginger ale.  Serve chilled, with ice ring.  Add a decorative touch to your ice with borage flowers, sage leaves, or fruit frozen inside.
   
STRAW_BASIL STRAWBERRY BASIL MARGARITA
Ocimum basilicum citriodorum 
Beautiful annual herb with lemon scented foliage and white to purplish flowers in summer. Lemon Basil makes a soothing herbal tea in winter but also makes a great addition to cooling and hydrating summer drinks.  The complex, sweet citrus flavor combines well with lemons and limes, try this great Summer Cooler recipe.  
STRAWBERRY BASIL MARGARITA
1/2 teaspoon lime zest
1 cup fresh lime juice
3/4 cup sugar
1 cup water
Combine in sauce pan to make simple syrup. Strain to remove zest.
Let water cool and add:
10 strawberries (sliced)
8 basil leaves (crumple in hands)
2 cups tequila (silver)
2 cups water
Refrigerate for 4 hours or more and enjoy!
   
TEA_THYME TEA THYME
THYME VULGARIS
Thyme has leaves that are dark gray-green in color, and pale pink flowers bloom at the tips of the stems in summer. The aromatic leaves can be harvested for fresh use throughout the summer, but the flavor is best just before flowering. To dry, cut the stems just as the flowers start to open and hang in small bunches. The flavors of this low growing plant have been called tangy, lemony and almost minty.  The nuances of this herb’s scent and aroma work well in this Summer Cooler recipe:
TEA THYME
1/2 cup lemonade
1/2 cup sweet tea vodka (or sweetened iced tea)
3-4 sprigs of thyme
Ice
Muddle 2 springs of thyme, add lemonade and sweet tea vodka. Serve over ice and garnish with additional thyme.
   
DILL
5 FERNLEAF DILL
Anethum graveolens 
(AAS)  All American Selection.  This culinary herb has finely cut foliage and tiny, greenish-yellow flowers in summer.  Sprigs are used in salads, potatoes, eggs, fish and on grilled meat.  Also used in pickling.  Plant in average, well-drained soil.
   
  FENNEL
FENNEL FENNEL
Foeniculum vulgare
Fennel’s delicate wispy leaves and licorice flavored, smooth white bulbs are extremely adaptable in the kitchen.  The white or pale green Fennel bulb grows stalks topped with feathery green leaves on which flowers grow and produce fennel seeds. The bulb, stalk, leaves and seeds are all edible.   Bulb production occurs in the fall but the foliage can be picked for salads and garnish throughout the season.  Slice the bulb very thin to use in salads or slaws.
   
LAVENDER
LAV_GOODWIN_GRAY GOODWIN CREEK GRAY
Lavandula angustifolia
Dense compact, silvery toothed foliage is accented with showy, aromatic, lavender flowers with clumps of deep purple petals. This French Lavender is a heat loving perennial that blooms throughout summer.  A great choice for drying the well-dried flowers will retain their scent for a long time if dried and stored properly. Harvest flowers just before the flowers are open fully the color will be more vivid when dried. Cutting the blooming stems will encourage more growth.  Fresh cut blooms are wonderful in bouquets or vases.  Plant in containers, borders or use as a hedge.  
   
18 LAVENDER HIDCOTE
Lavandula angustifolia
Lavender angustifolia is one of the richest in essential oils. Hidcote Blue is a free flowering dwarf variety with showy deep purple flower spikes in late spring and summer. The flower heads can be dried and used in border gardens or as a hedge. Shear older flowers to promote continuous blooms in summer. Plant in average well-drained soil in full sun-part shade
   
20 LAVENDER MUNSTEAD
Lavandula angustifolia 
This beautifully scented, butterfly attracting herb has gray-green foliage and masses of edible lavender flowers in July through September.  The oil from the flowers is used in perfumes and toiletries or dried and used in linen sachets.  Plant in containers, garden beds and borders in average well-drained soil.  Remove old flowers for continuous bloom.
   
LAV_PROVENNCE LAVENDER PROVENCE
 Lavandula intermedia
The lavender fields of Provence, France are famous around the world and you can have the same sensuous, calming fragrance in your garden. Soft, light green to silver foliage is beautifully scented and produces intense deep blue spikes in summer. Harvest buds in blue-green stage to dry for potpourri, fragrant bouquets and sachets. Attracts bees, butterflies and hummingbirds to the garden.  Perennial, hardy zones 6-9, cut back in spring to encourage new growth.
   
LAVENDER_SPANISH_DANCER LAVENDER SPANISH DANCER
One of the showiest lavenders in the garden it does not have the same fragrance as other lavender varieties. The fragrance is like a cross between a lavender and a rosemary scent but is still deeply scented enough to be satisfying. What it lacks in true lavender fragrance it makes up for in beauty. It has light green foliage and blooms that look like a purple pineapple on the bottom and with a darker purple bloom on the top that resembles butterfly wings. Beautiful and ornamental in the garden, dry the flowers to make Lavender sachets, Lavender wreaths and other dried floral arrangements.
   
LAVENDER_W_LOVE LAVENDER WITH LOVE
This show stopping Lavender shows Love by its appearance and longer bloom season.  It grows in a nice compact mounding habit but the best part of this lavender are the exquisite cotton candy pink very long flower “wings” atop a purple pineapple like bottom.  Beautiful, aromatic and ornamental in the garden, dry the flowers to make Lavender sachets, Lavender wreaths and other dried floral arrangements.  With Love potted in a container makes a great gift putting on a great display indoors for up to 2 weeks before moving outdoors.
   
 
MARIGOLD
MARIGOLD_DURANGO_TANGERINE DURANGO TANGERINE
Showy Marigolds are still one of the most popular and easy to grow annuals in the home garden and landscape. In addition to adding color and texture to the landscape they also produce edible flowers.  Durango Tangerine has bright orange double flowers and fragrant dark green leaves, sturdy stems and a compact habit.  The flower petals have a peppery citrus flavor.
Plant it in large groupings for an outstanding color display in garden beds and borders.  Mix it in a container with other sun loving annuals, it also makes a nice cut flower.  
   
MARIGOLD_DURANGO_YELLOW DURANGO YELLOW
Showy Marigolds are still one of the most popular and easy to grow annuals in the home garden and landscape. In addition to adding color and texture to the landscape they also produce edible flowers.  Durango Yellow has bright yellow double flowers and fragrant dark green leaves, sturdy stems and a compact habit.  The flower petals have a peppery citrus flavor. Plant it in large groupings for an outstanding color display in garden beds and borders.  Mix it in a container with other sun loving annuals, it also makes a nice cut flower.  
   
MARJORAM
MARJORAM SWEET SWEET MARJORAM
Marjorana onites 
Sweetly fragrant annual herb with delicate, small leaves and light purple flowers in summer.  Also used as a medicinal herb.  Used fresh or dry in many meat or tomato based dishes, pasta or to flavor oil and vinegar.  Plant in garden borders or use as a groundcover in rich well-drained soil.  Perfect for potpourri
   
MINT
BANANA_MINT BANANA MINT
Mentha arven
Banana Mint is a lower growing variety with bright green leaves that have a unique banana scent and flavor when crushed. Banana Mint has a creeping habit that works as a ground cover or in a hanging basket and clusters of attractive lilac blossoms that are a nectar source for bees and butterflies. The leaves are best used fresh and have lots of culinary uses.  Add the leaves to iced summer drinks and smoothies, garnish puddings and desserts, add to fruit salads or muddle with sugar and splash with sparkling wine for an instant and unusual cocktail.  Perennial zones 5-9.
   
38
PEPPERMINT
Mentha space X piperita
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 immersed in hot water for a soothing herbal tea. Popular in potpourris and sachets. A great addition to a glass of iced tea on a hot summer day

   
59 SPEARMINT
Mentha spicata 
This aromatic herb has bright green, toothed, spreading foliage and edible, purple flowers in summer.  Used in jellies, sauces for lamb dishes, herb teas and iced drinks.  Also used as a garnish or candied. Plant as a groundcover in rich, moist soil.
   
MINT_STRAW STRAWBERRY
Mentha space X piperita
The fruity scent and flavor of Strawberry Mint is reminiscent of a strawberry dipped in chocolate.
The compact size of this unusual variety works well in containers and hanging baskets as well as the landscape.  The wonderfully scented small green leaves are topped with clusters of lilac flowers that attract bees and butterflies.  Whole or chopped leaves make a flavorful tea and are also great in fruity desserts, jellies, salads and fruit punches. Perennial zones 5-9
   
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VARIEGATED PINAPPLE
Pineapple Mint is a variegated version of Apple Mint and has deep green leaves edged in white with a pineapple scent and flavor.  It is a vigorous, spreading plant that can be used as a groundcover and also does well in containers or hanging baskets.  It is important to keep any green stems that appear cut off so the plant doesn’t revert to the green leaves and scent of Apple Mint.  The attractive ruffled leaves are topped with spikes of pink or white flowers that attract pollinators. Use the leaves in teas, salads and fruit dishes.  The sweet and fruity taste is also a unique addition to cakes and cookies.  Perennial zones 6-9.
   

 

NASTURTIUM

NASTURTIUM
NASTURTIUM
Tropaeolum majus 
Fast-growing, decorative plant with almost circular leaves and yellow to orange to red, slightly scented flowers in summer.  Nasturtium flowers and leaves are edible and have a tangy taste like water cress. The colorful flowers really brighten up a green salads and can be added to an herb vinegar.  Plant in average, well-drained soil.  Great in containers or the border gardens.
   
28 NASTURTIUM ALASKA
Tropaeolum majus
This is one of my favorite edible container herbs. The plant is highly ornamental even when it’s not blooming. Alaska’s bush growth habit makes it great for hanging baskets and borders. Mixed colors of red, yellow or orange flowers complement round, beautiful marbled foliage that make a statement wherever you put this plant. Peppery flavored leaves and flowers can be added to salads or used as garnishes. The pickled flower buds can be cured in vinegar and substituted for capers. Rabbits hate nasturtiums and keep away.

 

OREGANO

OREGANO

OREGANO
Origanum heracleoticum. 
A culinary herb with small gray-green, spreading foliage.  Edible white to purple flowers in summer.  Use fresh or dried to add flavor to Italian, Greek and Mexican cuisine.  Best planted in borders and herb gardens in well-drained soil. Hardy to zone 4.
   

31

GREEK OREGANO
Origanum heracleoticum
A culinary herb with small gray-green spreading foliage.  Edible white to purple flowers in summer.  Use fresh or dried to add flavor to Italian, Greek and Mexican cuisine.  Best planted in borders and herb gardens in well drained soil, and is useful as a ground cover.
   
golden GOLDEN OREGANO
Origanum Vul
Golden Oregano forms a compact mound of golden yellow leaves that are edible and attractive enough to be used in garden beds. The small oval leaves have the flavor and aroma of traditional oregano but the flavor is not as strong. The compact growing habit and decorative pink and purple blossoms atop the unique foliage add interest to the landscape wherever the plant is used. The buttery yellow leaves add flavor to Mediterranean dishes, pasta, pizza, vegetable dishes and herb breads. 
   
OREGANO_HOT_SPICY OREGANO HOT AND SPICY
Origanum vulgare 'Hot & Spicy'
Hot and spicy oregano is true to its name.  It’s especially pungent, which makes it a good choice for spicy Mexican dishes. Has a strong spicy flavor that can be used with care in salsa and chili dishes. This Oregano with dark green aromatic leaves and white flowers is a favorite in Italian and Greek cooking.  It is perfect on pizza and in stews.  It also makes a pleasing fragrant ornamental plant.
   

PARSLEY

PARSLEYFLAT

PARSLEY FLAT ITALIAN
Petroselinum crispum neopolitanum 
Strongly flavored biennial herb with flat, dark green leaves, used fresh or dried to complement Italian cuisine.  Perfect for adding flavor to all tomato based dishes.  Ideal as a garnish for sauces, butter, fish, dressings and stuffing.  Plant in border gardens and containers in rich, well drained soil.
   

PARSLEY ITALIAN

PARSLEY TRIPLE CURLED
Petroselinum crispum
Strongly flavored biennial herb with closely curled bright green leaves. Used fresh or dry to complement Italian cuisine. Perfect for adding flavor to all tomato based dishes. Ideal as a garnish for sauces, butter, dressings and stuffing. Plant in border gardens and containers in rich, well-drained soil.
   

ROSEMARY

39

ROSEMARY
Rosmarinus officinalis. 
Beautiful shrubby herb with bluish-green, needle-like foliage and edible blue flowers.  Sprigs may be used fresh or dry in meat dishes, soups and stews and to flavor oil and vinegar.  Also used as a medicinal herb.  Ideal for garden borders, grown as an informal hedge, or potted topiary.  Plant in average well-drained soil in full sun.
   
41 ROSEMARY BARBECUE
Rosmarinus officinalis
This aromatic herb has dark green foliage, resembling curved pine needles, which can be used fresh or dried. When grilling, I cut whole stems off of the plant and strip the leaves, using them for flavorful Shish Kebob spears! Or tie some leafy twigs together and use them to brush barbecue sauces or marinades on your meat. Before taking you meat off of the fire toss the stems on the coals to add an extra burst of flavor. Edible, misty blue flowers are lovely in mixed salads. Save old Rosemary stems for bitter cold days and throw them on your winter fire for an aromatic, smoky essence! Create a Mediterranean feel by planting Rosemary in decorative containers on your deck or patio. Before the first frost, bring your potted plant indoors and place in a bright, well-lit location.
   
ROSEMARY_CREEPING ROSEMARY CREEPING
Rosemarinus officinalis prostratus 
Beautiful prostrate herb with fragrant, bluish-green, needle-like foliage and edible pale lilac flowers in summer.  Sprigs used fresh or dry in meat dishes, soups and stews and to flavor oil and vinegar.  Also used as a medicinal herb.  Ideal for borders or used as a groundcover.  Nice accent in containers. Plant in rich well-drained soil in full sun.
   
RUE
48 RUE
Rue is an old fashioned herb garden plant. Shrubby semi- woody Rue plants have bluish-green, lacy aromatic leaves and are bushy and compact.   In summer it blooms with small yellow frilly edged flowers with green centers.  In Mediterranean and Ethiopian cuisine the leaves are used in small amounts to add a pleasant musky flavor to cream cheese, salads and egg dishes.  The plant’s strong aroma is said to repel insects and cats and dogs often avoid this plant
   

SAGE
SAGE SAGE
Salvia officinalis. 
This aromatic perennial herb has downy silver-gray leaves and edible blue flower sin summer.  Perfect as seasoning for stuffings and sausages, or used dry to make a soothing tea.  Also used as a medicinal herb.  Plant in garden borders in average, well-drained soil.
   
51 PINEAPPLE SAGE
Salvia elegans. 
This variety of Sage has dark green, pointy foilage and edible, bright red flowers in summer that are a source of nectar for birds and butterflies.  This herb is aromatic and also attracts hummingbirds!  Add sprigs from this herb to fruit salads and iced drinks, or use as a garnish for desserts.  Plant in the border garden or containers in average, well-drained soil.
   

52

PURPLE SAGE
Salvia officinalis "Purpurescens"
This variety of Sage has handsome reddish-purple foliage and blue flowers in summer that are a source of nectar for birds and butterflies.  The leaves can be used in sausages, stuffing, omelets and teas.  Plant in the border garden or containers in average, well-drained soil.
   
53
TRICOLOR
Salvia officinalis 'Tricolor"
This variety of sage really has three colors. The grey green foliage is tipped with carmine pink and flecked with creamy white. Blue flowers produced in summer are a source of nectar for birds and butterflies. The leaves can be used in sausages, stuffings, and teas. A great plant in the garden as a border or in a container.

   
  SAVORY
SAVORY_SUMMER SUMMER SAVORY
Satureja hortensis
This culinary herb has sofr, narrow, uppright foliage and pink to purplish flowers in summer. Use fresh or dried with legumes, sausages, stuffing and meat dishes. Plant in average, weel-drained soil.
   
SORREL
sorrel_RASP RASPBERRY DRESSING
Rum. san.
The red-veined bright green leaves of Raspberry Dressing Sorrel make a great addition to salads.  The young leaves are sharp and tangy,  similar to spinach or chard. This variety gets its name from the flavor which is similar to raspberry vinaigrette.  The leaves form rosettes similar to lettuce and can either be harvested as a whole crop cut about an inch above the soil or harvested leaf-by-leaf from the outside of the forming rosette inward.  This attractive plant is an excellent edible or ornamental addition to the herb garden, containers, beds and borders.
   
STEVIA
60 STEVIA - NATURE'S SWEET HERB
Stevia Rebaudiana
"The sweetest known natural herb"!  Two or three leaves will sweeten a cup of coffee, tea, lemonade, or other beverage.  To dry the leaves, store them in a dark area with good air circulation, or on a low setting in the microwave until crisp.  Best to harvest the leaves when you see the showy, white flowers in spring and summer.  Virtually no calories, does not promote tooth decay, and does not raise blood sugar levels.  Plant in rich, well-drained soil in full sun.
   
TARRAGON
63 TARRAGON FRENCH
Artemisia dracunculus 
Culinary herb with slender, dark green, anise flavored leaves.  Use fresh or dried with chicken, egg, in salad dressings, mustards and sauces.  Best planted in garden borders in rich well-drained soil.
   
TARRAGON-RUSSIAN TARRAGON RUSSIAN
Artemisia dracunculoides 
Russian Tarragon is milder but much hardier and easier to grow than its French counterpart. Pale silver-gray, narrow, spiky leaves are less aromatic than French varieties. It has a slight licorice flavor and earthy balsamic notes which are a perfect complement to tomato dishes, poultry, fish or meat dishes. Use to make Tarragon flavored vinegar.   Fresh leaves add zest to salads and are my secret ingredient for Béarnaise sauce.  Attracts butterflies and is deer resistant.
   
TEA
MINT TEA APPLE MINT TEA
Mentha suaveolens. 
Soft, fuzzy, gray-green, apple-scented foliage with edible, whitish or pink flowers in summer.  Leaves are used in jellies, sauces for lamb dishes, herbal teas and iced drinks.  Also used as a garnish or candied.  Plant in rich, moist soil. Hardy to Zone 3
   
CHOCOLATE MINT TEA CHOCOLATE MINT TEA
Mentha x piperita 
This herb has fragrant, bronze, peppermint-foliage and edible, pinkish lavender flowers in summer.  Used to flavor jellies, herb teas and iced drinks.  Also used as a garnish or candied.  Plant in rich, moist soil.
   

GERMAN CHAMOMILE
Matricaria recutita
This aromatic herb has finely cut spreading foliage and lovely white flowers in July. Leaves and flowers used in beneficial teas and hair conditioners. Plant in the border garden in average, well-drained soil. Hardy to Zone 4
   
LemonbalmTea LEMON BALM TEA
Melissa officinalis. 
This herb has strongly lemon-scented foliage and white flowers in July.  Used fresh in soups, salads, sauces, game, fish, and can be used as a relaxing herbal tea.  Also used to flavor liquors and dried for potpourri.  Plant in the border garden or containers in rich, well-drained soil.
   
mintLemonTea LEMON MINT
Monarda citriodora
Lemon-mint scent foliage with edible, white to pink flowers in summer.  Used in herbal teas, jellies, sauces for lamb dishes, and iced drinks. Also used as a garnish or candied.
 
   
lemonVerbenaTea LEMON VERBENA
Aloyisa triphylla
This herb haslemon-scented foilage and whitish flowers in summer. Use fresh in teas, stuffing and salads and use the dried leaves in potpourri. Plant in average well-drained soil.
   
tricolorSageTea SAGE TRI-COLOR TEA
Salvia officinalis Tricolor
This variety of sage really has three colors.  The Grey green foliage is tipped with carmine pink and flecked with creamy white.  Blue flowers produced in summer are a source of nectar for birds and butterflies.  The leaves can be used in sausages stuffings, and teas.  A great plant in the garden as a border in a container.
   
SPEARMINT TEA SPEARMINT TEA
Melissa officinalis. 
This aromatic herb has bright green, toothed, spreading foliage and edible, purple flowers in summer.  Used in jellies, sauces for lamb dishes, herbal teas and iced drinks. Plant in rich, moist soil. Hardy to Zone 3
   
verbenaTea VERBENA LEMON TEA
Aloysia triphlla
This herb has lemon-scented foliage and whitish flowers in summer.  Use fresh in teas, stuffing and salads and use the dried leaves in potpourri

   
THYME
thyme ENGLISH THYME
Thymus vulgaris
No herb garden is complete without English Thyme! 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 the flavor is excellent. I add thyme to many of my dishes including casseroles, most vegetables, soups, stuffing, and sauces. The aromatic, warming flavor holds up well during long cooking times.
   
THYME FRENCH FRENCH THYME
Thymus vulgaris
French thyme is a close cousin to English thyme.  The leaves of French thyme are narrower and are distinctly grayer.  It is sweeter than English thyme and has a slightly more pungent foliage.  I find it indispensable in French cooking.  There is almost no stew, soup, or ragout that does not call for a pinch or two.  French thyme is an excellent culinary thyme that should be included in every garden plan.
   
THYME LEMON VARIEGATED LEMON VARIEGATED THYME
Thymus x citriodorus
Beautiful herb with lemon scented shrubby foliage and pale lilac flowers in July. Use fresh or dry in fish, poultry and vegetable dishes; fruit salads and jams. Ideal for borders, containers or used as a groundcover. Plant in very well-drained soil. Zone 5 perennial.
   
*Due to hardiness and growing conditions between zones some varieties are not available in all areas
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