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All varieties are listed alphabetically by type, to jump to a perticular vegeatble click the Headings below:
Cat Grass | Cat Nip | Chives | Cilantro/Coriander | Citronella | Coolers | Dill | Lavender | Marjoram
Mint | Oregano | Parsley | Rosemary | Sage | Stevia | Tarragon | Tea | Thyme

 

ALOE VERA
ALOE VERA
ALOE VERA
Aloe barbadensis
Having a first-aid kit handy is always a good idea, but having one that you can grow indoors or in your garden is a great idea. While Aloe Vera is not an herb, many of our Garden Centers sell it in their herb programs. Aloe Vera, is probably the world’s most popular medicinal plant and is said to cure the minor burns, scrapes and cuts. Aloe Vera is a tender succulent which looks more like a cactus than the lily family to which it belongs.
The gel fresh from the plant has made the plant famous. A coating of fresh gel on an insect bite, an abrasion, a small cut or a minor burn gives instantaneous relief from the pain. Aloe Vera can be grown outdoors in a sunny location but Aloe Vera is also happy in a pot on a windowsill. In this location it will be available to treat mild burns, scrapes, and cuts. Merely break off a small piece of leaf, and squeeze the gel onto the wound.
   
  ARUGULA

ARUGULA

ARUGULA
Eruca vesicaria sativa 
Mustard-like, horseradish-flavored leaves and edible, white yellow or purple flowers in summer.  Use the flowers, leaves and seeds in salads, stir fries and pasta. Young leaves may be cooked and served like spinach. Plant in rich, well-drained soil in the garden.  Remove flowers to promote more leaf growth.
   

 

BASIL
BASIL AFRICAIN BLUE
AFRICAN BLUE BASIL
Ocimum basilicum African Blue
Large, heart-shaped leaves with white flowers in summer. Use the leaves with beans, peppers, eggplant, Italian cooking, tomato based dishes, pesto and duck. Plant in rich, well-drained soil
   
BASIL
Ocimum basilicum
Beautiful aromatic herb with large, heart shaped leaves, a compact habit and white flowers in summer.  Plant in full sun 12-15” apart. Grows to 24”.
   

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.
   
GREEN BOUQUET BASIL
GREEN BOUQUET BASIL
Ocimum basilicum
Beautiful annual herb with small, oval leaves, 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.
   

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.
   
lic
LICORICE BASIL
Ocimum basilicum
Licorice scented foilage and white to purplish flowers in summer. Leaves are used in legume, eggplant, fish, chicken, vinegar and tomato based and in French cooking. Plant in containers and border gardens in rich 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.
   
purp
PURPLE RUFFLES
Ocimum basilicum purpurescens
Beautiful herb with dark purple ruffled foliage and purple fading to pinkish-purple flowers in summer. Used fresh or dried to complement Italian cuisine. Perfect for adding flavor to all tomato based dishes, in pesto sauce, and salads
   
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.
   
SWEET BASIL
Ocimum basilicum 
Larger plants for instant results. 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.
   
BASIL-VALENTINO VALENTINO
Ocimum basilicum crispum
This Basil variety has large, crinkled leaves and white flowers in summer. The robust flavor of this culinary herb is perfect for beans, peppers, and eggplant. The leaves are used in Italian cooking, tomato based dishes, pesto and is great with duck.
   
  BAY LEAF

bay

BAY LEAF / LAUREL
‘Laurus nobilis’
  Firm, dark, lance shaped-shaped, evergreen foliage that is aromatic.  This popular seasoning is used in sauces, soups, stews, marinades, vinegars, poultry, fish and pudding. (Remove bay leaves before serving, as the sides of the leaves are sharp and not edible). Bay leaves, parsley and thyme can be placed in a little bundle called a bouquet garni that is used by French chefs, and is removed after cooking. The dried leaves can also be used in herbal teas. Grow in rich, moist soil in full sun. Bay leaf is a favorite for topiary structure, as it responds very well to pruning. Leaves and branches are used for garlands and wreaths.
Chef Jeff's Tip: Dry leaves in the fall and store in an airtight container to retain flavor and use all year long.
   
  BORAGE
BORAGE BORAGE
Borago officinalis
Cucumber-flavored foilage with edible, blue or purple flowers in June-July. Fresh, young leaves can be cooked with bvegetables or used raws in salds, The flowers can be used in fruit salads or candied and used in cake decorations. Freeze whole flowers in ice rings or cubes for a delight in lemonade and summer drink recipies.
   
  BURNETTE SALAD
bunette BURNETTE SALAD
Sanguisorba officinalis
A delicately flavored herb with smooth, round, toothed foilage with white to crimson flowers in late Summer to Fall. Young, tender leaves add a cucumber flavor to salads, sauces, casseroles, creamy soups, or fish recipes. Attractive edging plant in the garden or containers, and flowers are used in potpourris and sachets, Prune to keep compact and promote new tender growth.
   
  CARAWAY
CARAWAY CARAWAY
Carum carvi
A herb with deeply divided, fern-like leaves and white to pink flowers. Leaves have a mild parsley-dill flavor and are pleasant in soups and salads. The seeds have a pungent odor with a sweet and tangy taste and can be used to flavor cakes and bread, as well as cabbage, cooked apples, cheese and meat dishes.
   
  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. 
   
  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.
   
  CHAMOMILE

chamomile

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.
   
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.
   
  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
CILANTRO CORIANDER CORIANDER CILANTRO
Coriandrum sativum
Coriander/Cilantro is also called Chinese Parsley and is a member of the carrot and parley family.  Coriander is a spice made from the seed of the Cilantro plant. 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 light and fresh flavor tinged with lemon. Cilantro leaves have a very pungent flavor so people generally love or hate the taste. It is commonly used in curries or in other Asian cuisines and is often combined with ginger. Coriander seed is often used to flavor sausages.  The coriander seeds usually ripen in late summer and should be dried thoroughly before they are used. Try sprinkling the whole seeds over salads or roasting meats. The ground spice is ideal for creating spicy rubs and is often used in marinades.
Chef Jeff's Tip: Dry the seeds by cutting the stems and hanging the plant cuttings upside down. Do not use hot air to dry the seeds since it will detract from the delicate flavor of the spice.  Coriander seeds can be used whole or ground. 
   
  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 remove from heat.  Cover and let steep 5 minutes.  Serve warm or cold.

 

 

BASIL MINT HONEYDEW COOLER
Mentha spicata & Ocimum basilcum
Basil: This herb has large, heart-shaped foliage and white flowers in summer.  I enjoy using the leaves fresh in herbal teas, and iced drinks.  Wash leaves before use.    
Spearmint: This herb has bright green, toothed foliage with edible purple flowers in summer.  I enjoy using the leaves fresh in herbal teas and iced drinks.  Wash leaves before use.

Chef Jeff’s Basil Mint Honeydew Cooler recipe:
6 cups honeydew melon
1½ cups sugar
1¾ cups fresh lime juice
3-4 tablespoons fresh chopped spearmints leaves
3 large fresh chopped basil leaves
3 cups cold water
Ice cubes
Cut melon into 1-inch chunks.  In blender puree melon with sugar, lime juice, mint and basil until completely smooth.  When ready to serve, pour mixture into pitcher, blend with 3 cups of water and ice.  Refrigerate 4-6 hours before serving.  Garnish with basil leaves and melon balls.  Yield 8-9 cups.
    
   
 COOLERS MINT JULIP SUMMER COOLER
Mentha spicata
Also known as - Spearmint ‘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.
   
  CURRY
3 CURRY PLANT
Helichrysum italicum. 
The soft, wooly silvery gray foliage of Curry looks like a cross between lavender and rosemary.  Mid-summer button like yellow flowers adorn the plant.  This aromatic herb gets its name from its scent which is the smell of curry.  Use the leaves sparingly -a little goes a long way, add a few leaves to mayonnaises or vinegar, rice or vegetable dishes or tuck into the cavity of a chicken.  Like bay leaves or rosemary sprigs leaves should be removed  before serving.   Curry is also a good choice for aromatic herb wreaths, swags of potpourri.  The lovely flowers can be dried and used in arrangements.
   
  DILL
dill DILL
Anethum graveolens
This aromatic herb has plumes of finely cut foliage and sprigs of greenish yellow flowers in summer plant in sun 18-24" apart. Grows 24-36".
   
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.
   

 

FENNEL
9 FENNEL FLORENCE
Foeniculum officinale. 
This culinary herb has anise-flavored foliage and yellow flowers in summer.  Leaves and seeds used in teas, fish dishes and salads.  The bulbous base can be added to salads or sauteed.  Plant in average, well-drained soil.
   
  GERANIUM
56 APPLE MINT GERANIUM
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.
   
 
GERMANDER
11 GERMANDER UPRIGHT
Teucrium chamaedrys. 
A shrubby herb with shiny, dark green leaves and purple-pink flower spikes in late summer and fall.  The flowers attract bees and butterflies. A decorative, ornamental plant which can be pruned to maintain a neat, compact shape or low hedge.  Grow in the border garden in average, well-drained soil.
   
  HOPS
hopps BEER BREWING HOPS
Humulus lupulus 'Cascade'
This vigorous decorative twining vine produces a quick and effective cover for arbors, trellises, walls or fences.  The greenish flowers in late summer are followed by attractive cone-shaped fruits which are used in brewing beer.  Space your hops plants 3’ apart so they do not become tangled.  When harvesting: look for signs if maturity and ripeness, such as a strong aroma or browning of lower bracts.  Green, hard cones are not ripe; cones become light and resilient at maturity.  When picking make sure to pick the flower cones, not the leaves.  Hops thrive in rich moist soils in full sun to part shade.
   

 

HYPERICUM ST. JOHN’S WART
61 HYPERICUM ST. JOHN’S WART
Hypericum perforatum. 
Hardy, shrubby perennial with medium green, oblong leaves.  From June to September it produces showy, buttercup-yellow flowers which are followed by shiny, brown to black seeds. Nice plant for summer color in the mixed perennial border, or planted in groupings or mass.  Also can be used as a medicinal herb. 
   

 

LAVENDER
LAVENDER GOODWIN CREEK GRAY
LAVENDER GOODWIN CREEK GRAY
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.
   
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.
   
  LEEK
LEEK TITAN LEEK TITAN
Allium ampeloprasum
This culinary herb has bluish green, strap-like foliage and white flowers in summer.  The bulbous base of this herb is used in soups and stews, or even as a cooked vegetable. Plant in a rich, well-drained soil.

   
  LEMON BALM
LemonbalmTea 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 VERBENA
LEMON VERBENA 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 MARJORAM
Marjorana onites 
Larger plants for instant results! 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. Excellent for containers, patio gardens, or border gardens.
   
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
   
MARJORAM-VARIGATED VARIEGATED SWEET MARJORAM
Origanum vulgare ‘Variegatum’
A tender herb with aromatic, gray-green foliage and gold tips.  From July to August it produces white to purple flowers.  The leaves can be used in meat dishes, tomato soup, pasta and to flavor oils and vinegar.  Use dried leaves in potpourri. Plant in border gardens and containers in rich well-drained soil.
   
  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.
   
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.

   

MINT
Mentha
Wonderful, aromatic plant with toothed, hairy leaves with pinkish flowers from summer to early autumn.

   
mint lemon tea MINT LEMON
Monarda citriodora 
Lemon-mint scented 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.  Plant in rich, moist soil.
   
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.
   
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

   
peppermint tea PEPPERMINT TEA
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
   
MINT PINEAPPLE PINEAPPLE MINT
Mentha suaveolens "variegata". 
The aromatic leaves of this mint are attractively marked with broad, creamy streaks and margins.  The white to pink flowers have a rich, fruity fragrance and are produced in summer.  Use in jellies, sauce for lamb dishes, herbal teas, iced drinks and garnishes.  Plant in containers or border gardens in well-drained soil.
   
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.
   

 

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.
   
NASTURTIUM WHIRLYBIRD MIX NASTURTIUM WHIRLYBIRD MIX
Tropaeolum majus 'Whirlybird Mix'
Treasured for its green, lily-pad foliage with semi-double flowers in warm shades of rose, yellow, peach, tangerine, mahogany, scarlet and gold.  Soft mounds of compact foliage are fast growing with upward facing flowers that bloom early and attract butterflies.  Use the flowers to add color and flavor to salads.  Fresh leaves add a peppery flavor to cream cheese or egg dishes.  Great in pots, garden beds and borders. 
   

 

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.
   
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.
   
   

 

PARSLEY
34 PARSLEY
Petroselinum crispum
Strongly flavored herb with closely curled bright green leaves. Use fresh or dried to complement Italian cuisine. Perfect for adding flavor to tomato-based dishes. Ideal as garnish for sauces, butter, dressings and stuffing. Excellent for containers, patio gardens or border gardens. Water well in warm weather and apply liquid or slow release fertilizer for best results. Plant in rich, well-drained soil in part shade to full sun.
   
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
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.
   
42 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.
   
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.
   
  RUE
48 RUE
Ruta gravelons
A shrubby herb with lacy aromatic leaves and small yellow flowers in summer.  Leaves are dried and used in powders or to repel insects.  Plant in the border of garden in rich, well-drained soil.
   

 

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.
   
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
SAVORY WINTER WINTER SAVORY
Satureja montana 
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.
   
  SORREL
57 SORREL
Rumex scutatus 
An herb with fleshy green leaves which are mildly sour, with a taste of lemon.  The leaves can be cooked like spinach, used in soups and sauces, or the young leaves added fresh to salad.  Plant in the border garden in well-drained soil.
   
  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.
   
  TEA
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.

   
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.
   
  THYME
THYME THYME
Thymus
Thyme makes an attractive edging or border. It grows to only six to twelve inches in height.  Leaves are dark gray-green in color, and pale pink flowers bloom at the tips of the stems in summer. The aromatic leaves season meats, poultry, stews, sauces, soups and dressings. 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 upside down in small bunches.
   
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
   
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 CREEPING MOTHER OF THYME (CREEPING)
Thymus serpyllum
This low growing (3 to 6 inches) plant is often planted between the stones or bricks in garden paths for its beauty and sweet aroma. It may be used as a turf substitute in some landscapes where foot traffic is light. Like other thymes, the leaves are highly fragrant; great to inhale as you are walking along the pathway to the front door! Clusters of pink-purple flowers appear in summer on plants that reach 1/2 to 3 inches tall and 3 feet wide.
   
THYME SILVER EDGE SILVER EDGE THYME
Thymus vulgaris
Gray-green foliage with tiny, silvery-white margins and edible, lavender flowers in July. Use to flavor soups, marinades, stuffings, herb breads, or vegetables. Grows in average well-drained soil in full sun to part sun. Plant as a highlight in the border garden, in containers, along garden edges, or as a groundcover.
   
THYME SILVER POSIE
Thymus vulgaris ‘Silver Posie’
A culinary herb with unique gray-green foliage that has white margins and lavender flowers in July.  Used to flavor soups, marinades, stuffings and vegetables.  Ideal for the border garden, beautiful accent in containers or as a groundcover in very well-drained soil.
   
*Due to hardiness and growing conditions between zones some varieties are not available in all areas
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