HerbBanner
HOME | ABOUT | F.A.Q. | VEGETABLES | HERBS | TIPS | RECIPES | LOCATIONS | CONTACT US

 

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.
   
  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

   
  ANISE
ANISE ANISE
Pimpinella anisum
A fine leaved, aromatic herb which produces white flowers in summer. Fresh leaves are added to salads and vegetable dishes; seeds flavor candies, cakes, breads and curries. Often used for making potpourris. Plant in border gardens in rich, well-drained soil.
   
 

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 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
   
sweet 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.”
   
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.

   

BASIL FINISSIMO

FINISSIMO AVERDE BASIL
Ocimum basillicum minimum
This bushy basil is astonishing. It grows perfectly round all by itself, no pinching required. It forms a perfect globe shape that looks pruned. This basil bush can reach up to 10 inches in diameter and has leaves that are very small, thin, and strongly scented. Perfect for culinary purposes, it is great planted in window boxes, beds and borders. Crushed leaves are very aromatic and flavorful with a mild taste.

   
 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.

   

BASIL GENOVESE

GENOVESE BASIL
Ocimum basilicum
An Italian favorite, generally considered by chefs to be THE culinary basil. Extremely tender, fragrant, extra-large, dark green leaves – it has a particularly strong fragrance and flavor, making it excellent for almost any basil dish, particularly pesto. Perfect for fresh or dried use, it is the best for Mediterranean cooking! Definitely my choice for any tomato dish.


   
vasil greek

GREEK COLUMNAR
Ocimum x citriodorum
This is not your usual basil plant.  At 2- 3 feet tall and 9-12 inches across it has a very stately columnar appearance.  This basil is also unusual in that it seldom flowers.  Smooth foliage has outstanding flavor as well as a wonderful aroma. It is one of the stronger-flavored basils, good for stews and hearty dishes in modest amounts. The aroma has overtones of cinnamon so I don’t find it the best basil variety for pesto.
Chef Jeff’s tip: Pinch out tips to encourage bushier plants.

   
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.

   
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.

   
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.
   

lime

LIME BASIL
Ocimum basilicum
Basil lovers, do not pass this one up! It is similar to ‘Lemon Basil’ but with darker green leaves and a lime fragrance. Lime basil is loved by innovative cooks. Add its mild flavor to grilled fish, seafood salad, pasta, garden salads and poultry dishes. This tasty basil will work wonders in vinegar, salad dressings, sauces and oils. Lime basil also works well in other standard basil dishes, including pesto. A compact compact mounding plant makes it a good variety for container gardens.

   
BASIL-MINETTE
MINETTE
Ocimum basilicum
This variety of Basil has tiny leaves that grow in a circular habit with white flowers in summer. The leaves are used in Italian cooking, tomato based dishes, pesto and duck. Plant as a border in your garden or in a container.
   
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.
014046-125
   
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 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.

   
SWEET LARGE LEAF ITALIAN

SWEET LARGE LEAF ITALIAN
Ocimim basilicum
Imagine basil with leaves so large you only need to pick a few for your favorite pesto.  This sweet aromatic variety produces excellent yields of very flavorful and tender large 4” long medium dark basil leaves.  That’s right 4” leaves!  Try this sweet Basil with its large, flavorful, fragrant leaves in your garden or in a container and it will become one of your favorite herbs.  I like it because it is sweeter and less clove-like than other varieties.  It’s also great in sauces, salads and Italian dishes.
013312-4


   

SWEET THAI

SWEET THAI
Ocimim basilicum
Thai basil, or “horpa” in Thai, has a unique flavor unlike other traditional Italian basil.  The Aroma is stronger and it has a sweeter, peppery flavor.  The green, 2” long leaves on hearty purple stems have a spicy, anise clove flavor.  Vietnamese cooking uses this herb abundantly as well.  This spicy basil is added to a variety of soups and curry as well as used fresh, try it as flavorful garnish for sweet dishes.  This small aromatic herb grows well in containers.
013312-5

   
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 raw in salads, 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 recipes.
   
  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.
   
  CARDOON
cardoon

CARDOON
Cynara cardunculus
Cardoon looks like a cross between a celery head and an artichoke and is a perennial that will come back if the roots are protected from heavy frost.  Like celery, the stems are the edible part, although the immature flower heads can be boiled and eaten as well.  Cardoon makes a dramatic statement in the flower border with its long, arching, deeply toothed, soft gray-green foliage. The second year from planting, it will bloom lavender-blue blossoms in late summer with flowers resembling those of artichokes, but much smaller and more numerous.  After the bloom period the plant dies to the ground then returns in the fall.  Cardoon works well as a flower border it can easily form a 3-foot-wide clump.
Chef Jeff's Tip: When approaching maturity, and before harvesting, blanching of the stalks is recomended to obtain a milder flavor

   
  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.
 
   
VARIEGATED CAT GRASS
VARIEGATED CAT GRASS
Avena sativa
Bright and bold with green and white foliage this is a special treat for your cat and your garden. Even if you don't have a cat to pamper you will like this plant period. 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 accent plant. The leaves can reach two to three feet in height unless your kitty enjoys it as a flashy snack.

Reference 013312-95

   
  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.

   
  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
   
  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.
012024-1905
   
  CHERVIL

chervil

CHERVIL
Anthriscus cerefolium. 
Delicate, licorice-flavored foliage and white flowers in summer.  Add the leaves just before serving in soups, salads, egg dishes, vegetables, fish, or chicken dishes.  For cooking, harvest the leaves when large enough and just before flowering.  Grows 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.  

   
ch

GROLAU CHIVES
Allium schoenoprasum’Grolau
For fresh chives year round put a pot of Grolau on a sunny windowsill.   Bred in Switzerland these space conserving chives can be grown indoors for easy snipping no matter what the weather.  These chives will also do well in an outdoor pot or in your herb garden. The thick, dark green leaves have a good strong flavor and beautiful edible purple blue flowers that are also edible and also nutritious and very high in iron. Great tasting with salads and on baked potatoes!  


   
  CILANTRO / CORIANDER
Cilantro CILANTRO
Coriandrum sativum
Larger plants for instant results!  A widely used herb with flat, parsley-like leaves and white flower heads in summer.  The fresh leaves are ideal for South-East Asian and Mexican cuisine.  The seeds and roots are also good for pickling.  Excellent for containers, patio gardens and border gardens.   Water well in warm weather and apply liquid or slow release fertilizer for best results.  Plant in average, well drained soil in full sun.
Reference 013312-71 . 

   
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. 
   
2

MEXICAN CORIANDER
Eryngium foetidum
The  Sawtooth Coriander  is called Mexican Coriander, Culantro and long coriander.  Although the plant has no spines it is prickly to the touch due to the long narrow serrated leaves. This plant does better than most corianders in hot weather. The leaves are tough, but if sliced and then chopped they are quite tasty.  During the summer the plant has small cream white flowers that grow on compact spikes. Unlike other corianders, this variety dries well, retaining good color and flavor, and it can stand some cooking.  The roots and leaves are sometimes used in tea.  Dried leaves are used as a culinary herb in Southeast Asia.

   
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 remove from heat.  Cover and let steep 5 minutes.  Serve warm or cold.
010493-4312


 

 

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.

01493-4313     
   
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 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.
010493-4310

   
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.
   
  CURRY

3

CURRY PLANT
Helichrysum italicum. 
Woolly, silver-gray, needle-like foliage and mustard-yellow, button-like flowers from June to August.  Use fresh leaves for a mild curry flavor in deviled eggs, rice and vegetable dishes. (Remove before serving).  Plant in containers, is aromatic and makes a superb dried flower?  Grows in average, dry soil 

   
 

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".
012024-2192

   

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

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.

   

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

   

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.

   

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.

   
FENNEL TREVI FENNEL TREVI
Foeniculum officinale
Trevi has lacy, ferny green foliage that have an anise licorice flavor and aroma.  Although Fennel is most commonly used as an herb this fennel produces large, firm flavorful bulbs.  A popular Italian vegetable the bulb can be breaded fried or shaved raw into salads.  It’s also great grilled, roasted or cooked slowly with tomatoes and garlic.  The plant is also often used in the garden as well for its display of golden flowers and wispy leaves.
   
  GARLIC
Garlic

GARLIC
For those of you who forgot to plant your cloves last fall, plant these sprouted large cloves for a harvest this fall. Garlic takes up little space and can be planted with numerous vegetables and flowers. The narrow, bluish-green, blade like leaves will add subtle color and texture to the garden. It is time to harvest your garlic crop when leaves brown and then die away. If you harvest too early, the cloves will be very small, too late and the bulb will have split. Let the bulbs dry outside in the sun for a few days, then store in a cool dry spot.
Reference 013312-99

   
  GARLIC
ELEPHANT

ELEPHANT GARLIC
Allium ampeloprasum
Elephant Garlic is to garlic what leeks are to onions.  The flavor is much less intense and sweeter.  Elephant Garlic is less pungent, but contains a pleasing delicate “garlic” flavor that makes it ideal for use in fresh salads, casseroles or any dish that you want a milder flavor.  It’s the garlic for people that don’t like garlic.  The bulbs are very large and can weigh over a pound.  A single clove of Elephant garlic can be as large as a whole bulb of ordinary garlic.  It is ready to harvest when the stalks turn yellow and fall to the ground.  After harvesting, the garlic should be dried out in the sun in a well-ventilated area.

   
  GERANIUM
56

SCENTED GERANIUM
Pelargonium
Easy to care for scented geraniums are more than just delightful ornamentals. All you need to do to keep your plant looking fresh is to prune it occasionally to encourage dense growth, give it an occasional feeding with fish emulsion or other fertilizer  and water only when the soil is dry especially for plants in pots.  The scented leaves can be dried and used in potpourris or placed in sachets.  They also may be added to tea,  I put a ginger scented leaf in lemon balm tea for some extra zing.  Make an apple jelly and place a rose (or ginger, or nutmeg, or...) scented  leaf in the jelly before sealing.   Check out all the scents and find your favorite!

   
 

GERMANDER

11

GERMANDER
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.

   
  HOREHOUND
HOREHOUND HOREHOUND
Marrubium vulgare
Silky, gray-white, hairy, aromatic foilage and white flowers from June to August. Leaves are used in candies and cough drops. This herb is also a great cut flower. Plant in the rock garden in average, well-drained soil.
   
  HORSERADISH
HORSERADISH HORSERADISH
Gardeners who plant horseradish know how truly pungent and delicious horseradish can be.   Horseradish is a root plant with large leafy foliage that can be 18 inches wide and 24 inches tall.  Horseradish root tends to spread and multiply like mint so contain it in the garden by planting in a tub or give it lots of room.  The bite and aroma of the Horseradish root are not noticeable until it is grated or ground.  Mix grated horseradish root with distilled vinegar within hours of removing from the garden for best results.
   

 

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. 

   
  HYSSOP
12 HYSSOP
Hyssopus officinalis
A perennial herb with lance shaped, blue-green foilage and dark blue flowers from summer to fall. Both foilage and flowers are fragrant. A source of nectar and can be used for shelters by both butterflies and birds. Both the foilage and flowers are fragrant.
   

 

LAVENDER

13 ENGLISH LAVENDER
Lavendula augusttfolta 'Vera' 
Vera is thought to be the original, true species of Lavender. The gray-green foliage is used as the lavender essense in perfumes, oils, and soaps. The flowers can be candied, while the dried flowers and leaves can be used in linen sachets. Edible, purplish-blue flowers bloom in August through September. Grow in average, well-drained soil in full to part sun. Plant in containers, use as an aromatic herb, culinary herb, in dried flower arrangements, and to attract butterflies to the garden.
   
14 FERNLEAF LAVENDER
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.
   

15

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
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.
   
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.
   
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.  
   
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

   
LAVENDER HIDCOTE 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. Water well in warm weather and apply liquid or slow release fertilizer for best results. Plant in average well-drained soil in full sun-part shade
   

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

   
1

LAVENDER LADY
Lavandula angustifolia 
All Americian Selection - This fragrant herb has gray-green foilage and edible, lavender-blue flowers in August to September, which attracts butterflies. Flowers can be candied, while dried flowers and stems can be used in linen satchets and potpourris.

   

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.

   
LAVENDER MUNSTEAD

LAVENDER MUNSTEAD
Lavandula angustifolia 

Lavender Munstead is a popular herb grown for its scented leaves and colorful flowers.  The small silvery-green leaves and rich lavender colored flower spikes that bloom in mid-summer and autumn are ideal to use in soaps, sachets and flower arrangements.  Excellent for containers or as a hedge.  Shear older flowers to promote continuous blooms in summer.  Water well in warm weather and apply liquid or slow release fertilizer for best results.  Plant in average well drained soil in full sun-part shade.  Perennial.

   

LAVENDER OTTO QUAST

LAVENDER OTTO QUAST
Lavandula stoechas 'Otto Quast'
Even though ‘Otto Quast’ is one of the showiest lavenders in the garden it does not have the same fragrance as other lavender varieties. The fragrance smells like a cross between a lavender and 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 rather than bluish green and darker than average flowers. The wool bear-like part of the flower is a very deep indigo or indigo-purple ribbon bow topknot of bracts that resemble a glorious fluttering flag.

   

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.

   
LAVENDER PROVENCE 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
   
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.

   
  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

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.

   

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.
012024-1906

   
  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.

   
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.
010493-1269
   
  LOVAGE
LOVAGE

LOVAGE
Levisticum offinale
A perennial herb with large, celery like foliage and greenish-yellow flowers in July. The leaves are used in soups, stews, and salads; the stalks and stems can be candied, blanched, or eaten fresh like celery. Seeds can be added to breads.

   
  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.  
   
MARIGOLD LEMON

MARIGOLD LEMON GEM  
(Tagetes tenufolia)
This dainty blossomed plant forms a ferny mound 12 inches tall and as big around. The lacy lemon-scented foliage releases its fragrance when brushed.   The single, lemon yellow small, half inch diameter flowers are considered the best tasting of all the marigolds. Many people who do not like other marigolds admire the delicacy of this gem. The edible flowers have a spicy tarragon flavor adding zest and color to a green salad.  Ideal for planter boxes or an excellent border plant it flowers the entire summer into fall.  If bloom slows during  the summer  cut back the plants by one-third to encourage additional blossoms during the cool fall weather.

   
 

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. 010493-201
   

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 suaveolen 
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

   
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
   
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.
   

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.

   
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.
0120244-4908
   

MINT CORSICAN

CORSICAN MINT
Mentha requienii
Tiny, mat-forming, bright green, peppermint-scented foliage and lilac-colored flowers in summer. Leaves are used to flavor Crème de Menthe. Plant in the rock garden or border garden in rich, well-drained soil. Use a groundcover or in containers.

   
GINGER GINGERMINT
Mentha x gentillis 'Variegatus'
A perennial herb with variegated yellow leaves that have a spicy, fruity scent and lilac flowers. Used fresh as a flavoring in melons, tomatoes and fresh fruit salads. Also used in iced tea or as a garnish for dessert.
   
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.
014046-103

   
mint tag

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

012024-2193.

   

MINT

MINT
Mentha
Wonderful, aromatic plant with toothed, hairy leaves with pinkish flowers from summer to early autumn. Used in jellies, sauces for lamb dishes, herbal teas, iced drinks, garnishes, or can be candied. . 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.

   
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.
012024-909.

   
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.

   
26

MOUNTAIN MINT
Pycnanthemum pilosum
The entire plant possesses a refreshing minty scent.   Three inch  lance shaped somewhat hairy green leaves are arranged in whorls along the length of the stems which frequently branch to give an overall slender bushy effect to the plant. Dense clusters of white flowers with purple spots appear in spring and  are attractive to bees and butterflies.  The name 'Mountain Mint' is something of a misnomer, as the majority of mints including this one are usually found in prairies or woodland areas that aren't particularly hilly or mountainous.  It has a wonderful menthol fragrance for potpourri.  Mountain Mint also makes an excellent mint tea.

   
27

MINT ORANGE
Mentha x piperita x citrata
Orange Mint has a bit of a citrus fragrance and is quite easy to grow. Like all mints it is difficult to contain so give it lots of room or grow it in a pot.  Green-red branching stems reach 2 -3 feet high. Very fragrant leaves are smooth and dark green with a red edge. Attractive white and pink flowers on short spikes bloom from mid to late summer.  High in Vitamin A and C, the fresh leaves are great in salads, desserts, and garnishes, also delicious as a mint sauce for lamb or fish. Try making orange mint jelly or orange mint vinegar. For a refreshing cold summer drinks I add a few leaves to lemonade or iced tea.

   
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.
014046-150
   
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

   

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.

   
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
   
Image Coming
Soon!
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.
   
29 NASTURTIUM BANANA SPLIT
Tropaeolum majus
These bright yellow flowers with red centers are edible as well as decorative. Blooms are used to garnish salads, meat dishes and cocktails. Leaves have a spicy taste and are used as greens in mixed salads. Toss the fresh flowers or the young leaves into salads for an extra pepper taste. Not only are they stunning in cuisine, they are also wonderful in the border of a garden, window boxes, hanging baskets and as a potted plant.
   
30 NASTURTIUM JEWEL MIX
Tropaeolum x ‘Jewel Mix’
A non-trailing, bush-type plant with brilliant jewel-like colors Jewel Mix Nasturtium grows compactly, and the colorful blooms are very long-lasting. Semi-double flowers in vivid colors bloom above the foliage.  For a stunning color display try them in mass plantings, in the front of the borders, in containers or hanging baskets.  Add a few Jewels to your  perennial plantings to give the beds some extra color. The colorful flowers and leaves are edible having a bit of a peppery taste. The flowers are a great addition to liven up a salad or dinner plate. Butterflies as well as hummingbirds are attracted to Nasturtium.
   
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. 0104993-4661 
   

 

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.
   
OREGANO CUBAN OREGANO CUBAN
Plectranthus amboinicus
Cuban Oregano also called Spanish Thyme is an unusual, fleshy leafed plant used as a culinary seasoning in the Caribbean. The brittle stems and colorful foliage resemble the common Coleus.  Cuban oregano has a penetrating scent that fills the garden after a rain or when you brush past it.  Its aroma and flavor are somewhere between oregano and sage, and it can be used interchangeably with those herbs in numerous savory dishes.
   
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
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.
   
PARSLEY TRIPLE CURLED 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.
   
 

PATCHOULI

36
PATCHOULI    
This bushy herb is a member of the mint family.  The three inch leaves and small fragrant white to pink flowers have been used for centuries in perfumes and oils. Patchouli thrives when planted in a partially sunny area, is very tolerant of heat and needs to be watered often to prevent wilting.  Plants have dark to medium green leaves that reach up to 3 inches and flower spikes of clusters of very tiny, pink flowers. Cut branches and flowers give off a rich and earthy fragrance as they dry.  Great to use in potpourri and sachets.
   
  PENNY ROYAL
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
   

 

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.
   
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.
   
ROSEMARY BARBECUE 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.

   
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.

   

44

ROSEMARY HUNTINGTON CARPET
Rosmarinus officinalis
Huntington carpet is a trailing variety of rosemary. It has glossy dark green, narrow leaves, blooms a multitude of sky-blue  flowers in the cooler months, and can reach about 18 inches in height, by 3-4 feet in width. Its trailing branches make it an excellent candidate for container gardening. I like to use it as a groundcover to add color and fragrance to my garden.

   
rosemary PINE SCENTED ROSEMARY
Rosmarinus officinalis 'Angustifolius'
Upright, feathery, needle-like foilage with a sweet, pinewood scent and blue flowers in summer. Makes a nice potted topiary. Sprigs used in fresh or dry in meat dishes, soups, stews and as a flavor in vinegars and oils. A valuable herb in perfumes, toiletries and sachets. This is a non-edible plant.
   
45

ROSEMARY SAVOR
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 SERVIN SEA ROSEMARY SERVIN 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. 
014046-106
   

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.

   
ROSEMARY TUSCAN BLUE 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.
   
47 ROSEMARY VICTORIAN
Rosmarinus officinalis
This is NOT an edible rosemary.
An evergreen shrub, the name 'Rosemary' refers only to the appearance of the plant, as the leaves and flowers have little or no scent.  Foliage is a dark, even green, and a covering of short hairs on the young tip growth and leaf undersides gives a silvery tint which adds to its attractiveness. White flowers dot the plant throughout the year.  As a cut flower the stiff straight sprays work well where  large arrangement is wanted the long sprays live well in water and continue to open their buds for weeks.  It is a good choice for a seaside garden, as it withstands salt spray.  Protect from cold winds and excessive wet in winter.
   
  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 flowers in 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.

   
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.
   
  SALAD BURNETTE
bunette SALAD BURNETTE
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.
   
  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.
   
  SAVORY GARDEN HERB BASKET
Savory Basket 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
014046-153
   
  SANTOLINA
SANTOLINA INCANA SANTOLINA INCANA
Santolina incana
Also known as Lavender Cotton, this herb is grown for its decorative, lacy, silver foliage.  Yellow, button-like flowers are produced June through August.  The aromatic foliage can be pruned to maintain a compact shrubby form.  Plant in the border garden in average, well-drained soil. 
   
55 SANTOLINA VIRENS
Green santolina is a compact, rounded herbaceous shrub with deep-green, segmented leaves and stems.  Plants look like puffs of green   smoke.  In mid to late summer, it bears solitary, daisy like, bright yellow flower heads on slender stems.   Attractive and fragrant this plant is attractive to bees, butterflies or birds.  One of the best plants for low hedges and knot gardens this low growing border plant is also a good choice for rock gardens.  Trim back after flowering to encourage new growth and to keep plant compact.
   

 

SAVORY
SAVORY SUMMER SAVORY SUMMER
Satureja hortensis
Summer savory boasts a warming, peppery scent and taste , summer savory's taste is similar to a combination of marjoram and thyme. One of the essential ingredients in Herbs de Provence summer savory is slightly milder in taste than winter savory.  It's also very aromatic. Summer savory is popular in teas, herb butters, flavored vinegars, stuffing and meat. The plant forms single stems 4-15 inches tall that are lined with linear dark green leaves up to 4 inches long.  Pale pink to purple flowers appear in summer.  
   
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.
   
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
   
  SHALLOTS
SHALLOTS
Shallots have a mild, rich, sweet, flavor more delicate than the flavor of regular onions.  Shallot plants grow 9 inches tall in a clump with narrow green leaves.  They look very much like small onions and develop attractive reddish brown bulbs that grow in a cluster.  Pull and use green shallots when they are ¼ inch in diameter or harvest mature bulbs when tops have turned yellow and bulbs are 1 to 1½ inches in diameter.  Cut off tops and cure in a warm dry place for about a week.  For best results store shallot bulbs in mesh bags in cool, dry conditions.
   
 

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.
   
58
SORREL FRENCH
Rumex acetosa
Green Apple and Lemon flavored green perennial herb used as a tangy salad green. The leaves can be cooked like spinach or used in soups or sauces.  It grows as a clump reaching 18" tall with leaves 2" across and makes an attractive border planting.  A very hardy plant that will continue to provide a crop   when the rest of your fresh garden greens are suffering either from heat or cold.
 Chef Jeff’s tip:  Gather the leaves when the plants are young. They don't have much taste when they're dried, so it's best to use them fresh or freeze them.
   
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.

   
  TANSY
62 TANSY
Tanacetum vulgare
Vigorous, aromatic, fern-like leaflets with button-shaped, bright yellow flowerheads from July to September. The flowers make a great cut flower. Can be used as an insect repellent or to make dyes and potpourris. Plant in rock or herb garden. May need staking.
   
  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.
   
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.
010493-4459
   
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 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 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 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 GOLDEN GOLDEN THYME
Thymus x citriodorus
This wonderful herb is ornamental as well as fragrant.  It is colorful and surprisingly fragrant of lemons.  The tangy lemon flavor is great in salads, with cooked vegetables and is particularly good for fish and chicken.  Plant Golden Thyme in full sun, it is heat and drought tolerant. The upright bushy habit, colorful foliage and delightful fragrance will make this versatile thyme a garden favorite.
   
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.
014046-107
   
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.
   
mom MOTHER OF THYME
Thymus vulgaris
Beautiful herb with scented creeping foliage and pale pink flowers in July.  Use fresh or dry in fish poultry and vegetable dishes.  Ideal for borders, containers or used as a ground cover.
013077-62
   
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 3-6 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.
   
SUMMER THYME SUMMER THYME
Thymus x vulgaris

Aromatic French Summer Thyme has narrower, pointed leaves than other varieties and a bit of a gray tint. The plant's pink or purple blossoms are a favorite of honeybees. The high essential oil content of this variety means more and better flavor in your meat, fish and poultry dishes. Summer Thyme is an essential in bouquet garni. A spicy and pungent herb that does well in containers or in the garden.
013312-17
   
winter Thyme WINTER THYME
Thymus x vulgaris

This culinary herb has red-stemmed, gray-green shrubby foliage and edible lavender flowers in July. Used to flavor soups, marinades, stuffings and vegetables. Plant in the border garden, in containers or as a groundcover in average well drained soil.
013077-269
   
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.

   

WATERCRESS

WATERCRESS
WATERCRESS
Nasturtium officinale
Dark green, leafy with a zesty pepper-like taste watercress is a great addition to salads, sandwiches and Asian soups.  The heart-shaped fleshy leaves are high in vitamin C. Watercress can be grown in containers that are dug into the surface of the soil and filled with fresh water on a frequent basis or in a moist area of the garden. Use fresh or store in refrigerator for up to 2 days.  Harvest before flowers appear for best flavor.
 
  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
Home Chef Jeff's Vegetables Chef Jeff's Herbs pickles Chef Jeff's Own Recipes About Chef Jeff Locations TIPS Contact facebook
Home Vegetables Herbs Pickles Recipes About Locations Tips Contact

Facebook