Herbs

Showing all 10 results

  • Common Sage

    Rated 0 out of 5

    A staple of the herb garden.

    Wide variety of culinary uses. Dusty, green leaves are used in dressing, sauces, salted herbs, sausage, and tea. Make a good base for dried floral wreaths. Medicinal: Leaves are used as digestive and nerve tonics. Also known as garden sage. Perennial in Zones 4-8.

    • Edible Flowers: Lovely, small lavender flowers appear in early summer with a mild and sage-like flavor. Flower spikes can be battered and fried, cooked in rice, egg, or cheese dishes, or used to garnish salads and pizza.

  • Genovese Basil

    Rated 0 out of 5

    Classic Italian variety.

    Authentic flavor and appearance. Tall and relatively slow to bolt with large, dark green leaves about 3″ long. This common strain of Genovese basil can present some variability in leaf shape and plant size. While quite suitable for field and garden, we recommend using a more modern and more uniform variety for greenhouse, container, or hydroponic production, such as Genovese Compact Improved, Aroma 2, Nufar, Dolly, or the Prospera® series. Ht. 24–30″.

    •Edible Flowers: Use the flowers in any recipe that calls for basil, or to garnish drinks, salads, soups, pasta, and desserts. Flavor is of intense basil.

  • German Winter Thyme

    Rated 0 out of 5

    The standard winter-hardy thyme.

    Good flavor and yield. Classic culinary and ornamental herb. Small, round to needle-shaped evergreen leaves on woody stems. Mulch in cold winter climates. Perennial in Zones 5–8.

    • Edible Flowers: The flowers are small, but have a mild thyme flavor. Use the flowers in potato dishes and salads.

  • Giant of Italy Parsley

    Rated 0 out of 5

    The preferred culinary variety.

    Huge, dark green leaves with great flavor. Strong, upright stems make Giant of Italy one of the best parsley varieties for fresh-market sales. Very high yielding. Ht. 18–20″.

  • Greek Oregano

    Rated 0 out of 5

    A true Greek oregano.

    Strong oregano aroma and flavor; great for pizza and Italian cooking. Characteristic dark green leaves with white flowers.

    • Attracts Beneficial Insects: provides pollen and nectar for beneficial insects such as bees, hoverflies, lacewing larva, parasitic wasps, and tachinid flies.

    • Edible Flowers: The flowers have an oregano flavor and can be used in the same manner as the herb. They are especially good in pasta salads, green salads, and as a fresh pizza topping.

  • Hera Dill

    Rated 0 out of 5

    Standard bunching dill.

    Plants have a uniform habit, are slow to bolt, and produce high yields of foliage

  • Prospera Italian Large Leaf Basil

    Rated 0 out of 5

    Exclusive! Fast growing with large leaves. Downy mildew and Fusarium resistant.

    Plants produce high yields of 4″ long leaves. Highly uniform plants have a sweet aroma with notes of anise. Suitable for field and greenhouse production. Very similar to Nufar but with downy mildew resistance. NOTE: The breeder’s pre-commercial variety reference code is (ILL2) ‘Italian Large-Leaf 2′; you might see this code referenced in university trial reports or other resources. Ht. 24–30″. USDA Certified Organic

  • Santo Cilantro

    Rated 0 out of 5

    Standard cilantro.

    Santo is a slow-bolting selection grown for its leaves. Like the leaves and seeds, the flowers are also edible.

    • Attracts Beneficial Insects: if allowed to flower, provides pollen and nectar for beneficial insects such as bees, hoverflies, and tachinid flies.

    •Edible Flowers: Use them raw because the flavor fades quickly when cooked. Sprinkle to taste on salads, bean dishes, chicken, and spicy southwestern dishes. Flavor is of mild cilantro.

    USDA Certified Organic.

  • Sweet Thai Basil

    Rated 0 out of 5

    Authentic Thai basil flavor.

    Try it as a flavorful garnish for sweet dishes. Green, 2″ long leaves have a spicy, anise/clove flavor. Attractive purple stems and blooms. Called “Horapha” in its mother country, “Hun Que” in Vietnam. Ht. 16–20″.

    •Edible Flowers: Use the flowers in any recipe that calls for basil, or to garnish drinks, salads, soups, pasta, and desserts. Flavor is of intense, spicy basil with notes of clove and anise.

  • Teddy Dill

    Rated 0 out of 5

    For field, container, and hydroponic production.

    Productive, slow-bolting dill with full, densely packed leaves. Compact spirals of thick leaflets surround each stem, providing a lush appearance. Faster growing and more productive than Fernleaf, the standard container variety. Teddy also produces a fuller plant that is more vibrant in color and only slightly faster to bolt than Fernleaf. Excellent for full-size and baby-leaf production.