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All varieties are listed alphabetically by type, to jump to a perticular vegeatble click the Headings below:
Celery | Chives | Cilantro/Coriander | Citronella | Dill | Eucalyptus | Fennel | Lavender | Lemon Balm | Lemon Grass
Lemon Verbena | Marjoram | Mint | Oregano | Parsley | Rosemary | Sage | Stevia | Tarragon | Thyme | Woodruff

 

BASIL
BASIL AMETHYST IMPROVED AMETHYST IMPROVED BASIL
Ocimum basillicum minimum
The darkest purple basil so far.  The foliage of ‘Amethyst Improved’ consists of nice, large, thick turned-down leaves like the classic Genovese but the leaf color ranges from dark burgundy to almost black.  The unique color of this herb as well as its compact habit and full flavored taste make this intriguing, attractive and deliciously fragrant basil an eye-catching addition to the garden.  I add this wonderful herb to a signature summer dish, insalata Caprese: alternate slices of garden ripe tomato and fresh mozzarella. Drizzle with extra virgin olive oil and top with the dark purple leaves
   
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 FLORAL SPIRES FLORAL SPIRES BASIL
Ocimum basilicum
Floral Spires White Basil was bred for beautiful flowers as well as delightful flavor.  The white flowers on long spikes are attractive in the garden and the foliage resembles a dense bushy Thai basil.  A compact plant, it can be grown in containers or a pot for a window sill herb.  The distinct cinnamon Thai basil scent and the well flavored leaves are ideal for culinary use in place of standard basil.
   
MrsBurns MRS. BURNS BASIL
The most lemony of all lemon basils!  This is the best lemon basil available anywhere, with larger leaves and much more intense, citrusy, mouth-puckering flavor.  A sixty year old heirloom variety from New Mexico, the plant has white flowers and very bright green leaves, and it’s also more heat tolerant than Sweet Basil.  Keep flowers pinched back to promote dense, bushy growth and focus the plant energy on producing aromatic oil instead of flowers.  Excellent for making vinegars and seafood dishes.
   
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.

 

   

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.
   
  CELERY
CELERY CONQUISTADOR CELERY CONQUISTADOR
Apium graveolens
An early celery that produces full, upright, crisp, flavorful stalks.  The stalks are topped with tasty green leaves that can be used in salads and soups.  Conquistador is tolerant of higher temps and watering shortage.  You may harvest the outer stalks anytime or you can cut the entire plant off 1” above soil level.  For the best flavor and to store longer, water celery well the day prior to harvest
   
  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
   
  DILL

4

DILL BOUQUET
Anethum graveolens
This aromatic herb has plumes of finely cut foliage and sprigs of greenish-yellow flowers in summer. The seed and leaves can be used with potatoes, eggs, fish, chip and vegetable dips or seafood dishes. Also ideal for pickling. Plant in average, well-drained soil.

   
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.
   
  EUCALYPTUS
6 LEMON BUSH
Eucalyptus citriodora
"Lemon bush" eucalyptus is an easy to grow tropical plant. The spicy lemon aroma of its crushed up leaves makes it an excellent mosquito repellant.  Oil from the Lemon Bush is used in one of the only non-DEET products recommended by the FDA! The plant adds beauty and fragrance to the garden.  The slender stems and unusual sword shaped silvery-green foliage become tinged with red as autumn approaches.  Grow as a houseplant indoors or as attractive and beneficial patio feature plant.
   
7 SILVER DOLLAR
Eucalyptus polyanthemos
Standing around 24 inches in height, the Silver Dollar Eucalyptus is best characterized by its round leaves that are a blue/silver/gray color and held out horizontally on long, stiff stems.  A native of Australia, Silver Dollar Plant is at home in warm climates or indoors, and can be pruned to desired height. In the sunny garden, it grows rapidly but is not invasive. Silver Dollar Eucalyptus is widely used in arrangements of fresh flowers as well as arrangements of preserved flowers. Bees are attracted to the creamy white flowers that grow in 1 inch clusters. To dry, simply cut the stem at the desired height and hang it upside-down in a well-ventilated, dry, somewhat cool location.
   

 

FENNEL
8 FENNEL BRONZE
Foeniculum vulgare 'Purpureum'
Bronze fennel is absolutely stunning. I plant it for its ornamental value and tasty foliage and seeds. Plants can grow to four feet tall with feathery, smoky purple foliage. A must for a butterfly garden – swallowtails lay eggs on fennel. Cut foliage can be used as greenery in flower arrangements. This variety does not produce a bulb but leaves and stems are tasty, finely chopped, added to salads, fish, and soups. A tea from the leaves or seeds is said to ease indigestion. After seeds begin to mature, cut entire stalk. Hang upside down in a paper bag to finish ripening and to avoid self-seeding all over the garden
   

10

FENNEL SWEET
Foeniculum officinale
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 sauces, soups, and baked goods. Fennel seed are one of the spices that give Italian sausage its distinct flavor. Fennel seeds will mature at different rates. Harvesting each flower should be spread over the space of a week or so. Every other day, hold the flowers over a bag and shake gently to capture the ripened seeds.
   

 

LAVENDER
15 LAVENDER FRENCH
Lavendula multifida. 
Lacy, deeply cut, blue-green foliage with prolific spikes of purplish-blue flowers in summer.  This plant's pungent fragrance is used in sachets, soaps and massage oil.  The leaves and flowers can both be used in stews, to flavor jams, ice creams and vinegars.  Plant in the herb garden and containers in very well-drained soils.
   
16
LAVENDER GOODWIN CREEK
Lavandula dentata
A dense, compact, silvery toothed foliage with showy, aromatic, lavender flowers with clumps of deep purple petals. This French, heat loving perennial blooms throughout summer. Excellent for containers, borders or as a hedge. Shear older flowers to promote continuous blooms in summer.
   
17
LAVENDER GROSSO
Lavandula x intermedia 'Grosso',
Lavender Grosso has thick, medium-width leaves and features one of the most delightful foliage colors - a deep purple bloom. Grosso blooms are rotund and long, up to 24 inches in length (including stem). This variety of lavender is especially popular for decorative and aromatic uses. Great for flower arrangements, fresh or dried, and essential oils, the resourceful gardener will find it very useful. The aroma of the bloom is very robust and is especially useful in scented products and in grilling foods.  Cut back often for maximum blooming, and use leaf and flower clippings in sachets or potpourri.
   
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.
   
21 LAVENDER PROVENCE
Lavandula intermedia
The lavender fields of Provence, France are famous around the world. But you don’t have to travel very far to enjoy Provence Lavender. I plant this well known lavender in a sunny well drained spot and enjoy it in my garden. This beautifully scented variety produces intense deep blue spikes in summer. Harvest buds in blue-green stage to dry, or open blue stage, for fresh cooking. Good for potpourri, fragrant bouquets and sachets.
   
  LEMON BALM
22 LEMON BALM
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.
   
  LEMON GRASS
LEMON GRASS LEMON GRASS
Cymbopogon flexuosus
A wonderful lemon-scented grass used regularly in Thai and Vietnamese cooking. The flavor can best be described as “lemony with hints of ginger”.  A long thick grass with leaves at the top and a solid portion several inches long at the root end lemon grass is a culinary delight. To harvest, slice a stalk off near the root, peel back the outer layers and chop the white part as you would a scallion, and add to soups, sauces or stews. You can also use the sturdier stalks as skewers when you grill, or chop the leaves into tea or soups.  Lemon grass can reach about 4 feet in height, and has a beautiful, full growth habit, providing a wonderful accent for your garden.
 Chef Jeff's Tip: Wait to cut back dead foliage until early spring since the dead foliage will provide the plant with protection against harsh temperatures.
   
  LEMON VERBENA
65 LEMON VERBENA
Aloysia triphylla 
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.  Plant in average, well-drained soil.
   
 
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

23 APPLE MINT
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.
   
24 CHOCOLATE MINT
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.
   
Kentucky Colonel KENTUCKY COLONEL MINT SPEARMINT
Kentucky Colonel Mint is a vital delicious ingredient for a genuine Mint Julep.  Large dark green crinkled leaves have a characteristic spearmint flavor and taste.  Spikes of lilac, pinkish white flowers appear in the summer however allowing your mint to go to flower will make the leaves taste bitter.  I often keep a little glass of cuttings on the kitchen counter so friends can add a few leaves to the bottom of their iced tea glass.  Add a few crushed leaves to lemonade for a refreshing summertime drink.
   
25
MOJITO MINT 
Mentha x villosa
While recipes call for any available variety of spearmint, the real mojitocan only be made with the true mojito mint. This mint was impossible to get in North America but we now have the authentic plant from Cuba. It is clearly different from most other mints -- its scent and flavor are agreeably mild and warm, not pungent nor overly sweet like other mints. In a perhaps typically Cuban understated way its warm embrace lingers until you realize you want more. Like all mints it is easy to grow and will happily provide more than enough fresh sprigs for your mojitos.
   
NEPETA WALKERS LOW NEPETA WALKERS LOW
The name ‘Walkers Low’ refers to a garden in England, not its growth habit.  ‘Walkers Low’ can easily reach 2½’ to 3’ tall and equally as wide in warm areas.  It has deep lavender-blue flowers that will bloom profusely in early summer and then sporadically throughout the growing season.  Cats enjoy it as much as catnip.  An aromatic member of the mint family, it is deer resistant.  It is also a good choice for hot dry spots
   
37 PENNY ROYAL
Mentha pulegium
A member of the mint family Pennyroyal is highly aromatic, perhaps even more so than any other mint. It contains natural chemicals in its oil that are said to repel fleas and other biting insects. This herbaceous creeping groundcover reaches 4 to 16 inches tall and spreads up to 32 inches. Narrow stems are lined with 1 1/2 inch oval leaves and tiered pink flowers. The creeping habit of Penny Royal works well in rock gardens.   To avoid it becoming invasive, plant in containers or in confined areas.   Often used as a natural insect repellent to repel fleas, mice and other pests, Pennyroyal is also a main ingredient in some herbal insect repellents
   
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

   
  OREGANO
golden OREGANO GOLDEN
Oreganum vulgare ‘Aureum
This culinary herb has golden, aromatic, spreading foliage with edible, white to purple flowers in July-August. An ingredient in Italian, Greek and Mexican cuisine and used dried in strongly flavored dishes. Grown in border gardens and containers in average, well-drained soil.
   
31 OREGANO GREEK
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.
   
32 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.
   
OREGANO ITALIAN OREGANO ITALIAN
Origanum vulgaris  
A staple in Italian cooking this oregano belongs in every kitchen garden.  A vigorous plant with broad 1 ½ inch soft green leaves it produces greenish red flower stalks in mid summer.  The  blooms are attractive enough that the plants also look good in a bed or border. Use the leaves fresh or dried, their fragrance is mouth watering.  The flavor is strong enough to stand up to bold flavors like tomatoes, onion, garlic and beef.
   

 

PARSLEY

35

PARSLEY 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
40 ROSEMARY ARP
Rosmarinus officinalis ‘Arp’
One of the most fragrant of all herbs! ‘Arp’ tolerates a wide range of growing conditions. Beautiful shrubby herb with bluish-green foliage and edible bluish-white flowers in summer. I like to add the twigs and stems to the coals during the last few minutes of grilling to impact an interesting, aromatic flavor to grilled foods. The fragrant leaves flavor meats, poultry and potatoes.
   
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.

 

   
43
ROSEMARY GORIZIA
Rosmarinus officinalis
An upright Rosemary from Gorizia, Italy with larger, flatter, robust, fragrant flavorful leaves good for both culinary and ornamental use. The huge broad leaves are twice the size of "Garden Rosemary" and the light blue flowers in spring-summer are also larger than ordinary Rosemary flowers. The very flavorful herbs are good with most meats, vegetable dishes and in breads. It is a good herb to plant in a container to bring indoors in the winter for use year-round.
   
ROSEMARY SERVIN SEA ROSEMARY SEVRIN SEA
‘Severn Sea’ is a good choice for containers, hedges, or over walls.  With a spreading, arching habit, short, dark green, needle-shaped leaves and violet-blue flowers it is also a good choice for topiaries.  A great addition to Italian cooking, rosemary combines well with tomato based sauces, and can be used for oils, vinegars, marinades or to make a tea.  Sprigs can also be added to stews or used as skewers for kabobs on the grill. 
   
46 ROSEMARY TUSCAN BLUE
Rosmarinus officinalis
‘Tuscan Blue’Rich, dark blue flowers smother the branches of the Tuscan Blue rosemary all summer long. This plant is highly fragrant and produces of flavorful and aromatic needle-like foliage that can be used in a variety of recipes. Fresh, dried, or frozen Rosemary can be used with pork, veal, stews, herbal butters, vinegars, and jams.
   

 

SAGE
49 SAGE BERGGARTEN
Salvia officinalis
This gray-leaved sage was developed on an estate in Germany. Since its arrival in the United states this plant has earned many horticultural prizes. Its flavor and fragrance are unsurpassed. Use leaves, which are rounded rather than pointed, as you would traditional garden sage.  More compact and less likely to flop than the garden sage it grows great in herb planters and in a compact garden. I like to use the large, aromatic leaves to provide flavor in stuffing, sauces and seasoning mixes.
   
SAGE GOLDEN SAGE
Salvia officinalis "Aurea"
This culinary herb has variegated gold and green foliage and edible blue flowers in summer that are a source of nectar for birds and butterflies. Leaves are used in sausages, stuffings and teas.  A colorful accent in the border garden and containers.  Plant in average, well-drained soil.
   
50 HONEYDEW MELON SAGE
Salvia elegans 'Honeydew Melon'
An herb with dark green, pointy foilage, and edible, bright scarlet flowers in summer that have a fruity fragrance when crushed. The flowers are a source of nectar for butterflies and birds. Add sprigs to fruit salads, iced drinks, or as a garnish for desserts.
   
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 GARDEN HERB BASKET
Nothing improves your cooking like fresh herbs.  Add zest and flavor to your food and enjoy the benefits of growing it yourself.  Use indoors as a centerpiece or for clipping into your favorite recipe, and store excess for later use.  Makes a great housewarming gift
   
  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.
   
  THYME
THYME ENGLISH 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
Artemisia dracunculus
Culinary herb with slender, dark green, anise flavored leaves. Use fresh or dried with chicken, eggs, in salad dressings, mustards and sauces. Best planted in garden borders in rich, well-drained soil.
   
THYME LEMON LEMON 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. Ideal for borders, containers or used as a groundcover. Plant in average, well-drained soil

   
LEMON CREEPING THYME LEMON CREEPING THYME
All you need to do is rub your hands gently over the leaves of Lemon Thyme to be rewarded with a fresh lemon scent.  This vigorous, low-growing herb makes an excellent edging or container plant with the tiny, ovate to oblong hairy dark green leaves, lemon scented foliage and clusters of purple flowers.  Planted between stepping stones you’ll release a rich lemon scent with every step.  Besides being an ornamental beauty, it is a first rate culinary thyme, with the leaves tasting as great as they smell.
   
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.
   
THYME WOOLEY WOOLEY THYME
Thymus pseudolanuginosus 
A herbal groundcover with woolly, gray-green leaves and tiny, pinkish-purple flowers in summer.  Withstands light foot traffic and can be planted as a filler between stepping stones and along pathways.  Sprawls over small rocks and spills over rock walls.
   
  WOODRUFF
WOODRUFF GALIUM SWEET WOODRUFF
Galium odoratum
Fragrant, sprawling, whorled green foliage with white flowers in May through June.  Grows in rich well drained soil in full shade to part shade.  Use in the woodland garden, as a groundcover, or as an edging plant in the shade.  The dried foliage can be used as an aromatic herb.
*Due to hardiness and growing conditions between zones some varieties are not available in all areas
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