Herbs
Showing all 11 results
Italian Plain Parsley
Also know as flat leaf or celery leaf parsley. Flat, flossy, dark green leaves. Preferred parsley for seasoning and drying. Flat leaf parsley is a host plant for the caterpillar that turns into a Monarch Butterfly.
Curly Leaf Parsley
Triple curled parsley that grows compact with dark green, fine cut leaves. Used mostly for decoration and has some culinary value.
Coriander “Cilantro”
Pungent leaves used fresh or dried in Mexican and Asian cuisine. Leaves are known as cilantro.
Italian Oregano
Italian Oregano (Common Oregano). A slightly sprawling plant habit with dark green, peppery flavored leaves. Used in salads and to flavor meats and sauces.
Anethum Graveolens “Dill”
Seeds, leaves and stems are used primarily to flavor pickles. Also can be used in other culinary ways. Great on fish with butter, with potatoes or pasta.
French Tarragon
This is the real culinary Tarragon. It’s narrow shiny leaves have a rich peppery-anise flavor, making it a natural with chicken and fish. It is also a tasty addition to mushrooms, leeks, and potatoes and essential in bearnaise and other … Continued
Rosemary Prostrate
Ideal for spilling over pottery. A bit less hardy than upright Rosemary. It is a fast growing rosemary. Is a great choice for you landscapers trying to find that extra something for your landscapes. A great choice to use as … Continued
Thymus Vulgaris “Thyme”
18″. Strong fragrance with ornamental value. Also has culinary value.
Anethum Graveolens “Dill”
Seeds, leaves and stems are used primarily to flavor pickles. Also can be used in other culinary ways. Great on fish with butter, with potatoes or pasta.
Allium Schoenoprasum “Chives”
Leaves a mild onion flavor and are used in soups, salads, and as a garnish.
Ocimum Basilicum “Sweet Basil”
Our most popular herb. Used for all sorts of culinary purposes. Can be eaten raw or cooked. Great compliment to tomato dishes, stir frys and italian food.