| Variety Name |
Scientific name |
Type |
Description |
| Basil-Italian Cameo |
Ocimum basilicum |
Annual |
Big leaves on a compact plant hold rich, traditional basil flavor. Wonderful for window boxes, borders, and containers. |
| Basil-Sweet Italian |
Ocimum basilicum |
Annual |
Versatile addition to any cook’s garden with large, fragrant leaves that make a great pesto. Use fresh to make tea, vinegar or for seasoning dishes. Attracts butterflies. |
| Basil-Thai Queenette |
Ocimum basilicum |
Annual |
Exotic, aromatic flavor is excellent for Southeast Asian dishes. Decorative purple stems and green leaves make it ideal for use in edible landscapes. |
| Basil– Napoletano |
Ocimum basilicum |
Annual |
Standard lettuce-leaf type grown in Italy. For eating fresh, this is one of the best. Tender leaves, mild, sweet mellow flavor. Wonderful julienned and added to salads and antipasto plates. |
| Basil–4 variety mix |
|
Annual |
Variety mix: Mrs. Burns’ Lemon, Thai Queenette, Italian Pesto, and Dark Opal. |
| Basil–Dark Opal |
Ocimum basilicum |
Annual |
Mid early upright variety with bushy foliage producing mid sized smooth leaves, dark purple color with intense aromas. Easy to cultivate, especially in containers. |
| Basil–Greek Yevan |
Ocimum basilicum |
Annual |
Mounding plant with small leaves is excellent for containers. 6” tall and 12” diameter. It has a very strong basil taste and fragrance that makes “a little go a long way”. Very slow bolting. |
| Basil–Italian Genovese |
Ocimum basilicum |
Annual |
Strong flavor, excellent for almost any basil dish. Edible flowers are tasty in salads. A good container variety. Widely grown in Genoa area of Italy-known as the pesto capital of the world. |
| Basil–Italian Pesto |
Ocimum basilicum |
Annual |
With its zesty flavor this variety is the classic Italian basil for making pesto. Glossy, dark green leaves. |
| Basil–Lime |
Ocimum basilicum amer. |
Annual |
Ocimum basilicum americanum. This rare and tasty basil will work wonders in vinegar, with fish, salad dressings, sauces, and oils. |
| Basil–Mrs. Burns’ Lemon |
Ocimum basilicum citriodora |
Annual |
An heirloom variety. Intensely flavorful, said to be the most lemony of lemon basils. White flowers and very bright green leaves also make it attractive. |
| Basil–Profumo di Genova |
Ocimum basilicum |
Annual |
Specially bred for bright, clean basil flavor without mint or clove overtones. Elegant, compact shape. European greengrocers offer pots of dense, leafy Profumo di Genova at the front of their market stalls so cooking gardeners can take it home and enjoy a regular supply. |
| Basil–Purple Petra |
Ocimum basilicum |
Annual |
Mild sweet taste. Perfect for pesto and for color in salads. |
| Basil–Windowbox Mini |
Ocimum basilicum |
Annual |
Flavorful and fragrant miniature Italian basil. Neat, compact size and shape is great for edging even formal borders and for use in even small containers. |
| Bay Tree |
Laurus nobilis |
Tree or shrub |
Can be maintained as a shrub with pruning or grow as tree. Very aromatic foliage. Can tolerate some drought once established. Used in soups, stews, meat, poultry, and sauces. |
| Bee Balm |
Monarda Hybrida Bergamo |
Annual |
Beautiful lavender flowers attract bees and butterflies. Flowers are edible and used in teas. |
| Borage, blue |
Borago officinalis |
Annual |
Large plants produce hundreds of small, edible flowers with a mild, cucumber-like flavor. Great in salads. Very easy to grow. Attracts bees. |
| Chamomile German |
Matricaria recutita |
Annual |
Easy to grow, apple scented flowers for soothing tea, potpourris and dried flower arrangements. Attracts beneficial insects. Drought tolerant and self-sows in ideal conditions. |
| Chervil |
Anthriscus cerefolium |
Annual |
One of the finest herbs of classic French cooking. Chervil provides the subtle flavor and aroma of parsley and anise to many culinary dishes. |
| Chives–Common |
Allium schoenoprasum |
Perennial |
Edible flowers and delicate onion flavored foliage. Very easy to grow. Great for sprinkling chopped chives on sour cream and baked potatoes. |
| Chives–Grande |
Allium schoenoprasum |
Perennial |
Large leaf variety – great for use fresh in salads where fine leaf varieties are too thin. |
| Chives–Staro |
Allium schoenoprasum |
Perennial |
An all-purpose, high-yielding chive variety. Dark green leaves are extra thick. |
| Cilantro Santo |
Coriandrum sativum |
Annual |
Also called Chinese Parsley. An essential ingredient in many cuisines of the world, including Chinese, Indian, Southeast Asian and Latin America. Santo is a slow-bolting variety. A good container variety. |
| Cilantro slow bolt |
Coriandrum sativum |
Annual |
One of a couple varieties that go to seed slower than other varieties. Spicy blossoms are also edible. Attract beneficial insects. |
| Dill–Bouquet |
Anethum graveolens |
Annual |
Most widely grown dill. Early, large seed heads. Excellent for pickling. Plant extra for the swallowtail butterflies. |
| Dill–Dukat Leafy |
Anethum graveolens |
Annual |
Sweet, mellow dill from Denmark. Finely cut, blue green leaves hold well for fresh use. Also used in fish, chicken, cooked vegetables, and bread. |
| Epazote |
Chenopodium ambrosioides |
Annual |
Pungent flavor with mint and camphor overtones. Used in traditional Mexican dishes and is a member of the goosefoot family. It has a downy stem, lance-shaped leaves, and small yellow-green flowers. Small green fruits contain black seeds which are used medicinally. |
| Fennel Smokey Bronze |
Foeniculum vulgare |
Grown as annual |
Sweet, feathery foliage is gorgeous reddish bronze. Overwinter to produce seeds in 2nd summer if desired. Non-bulbing type. Season seafood, salads or cooked vegetables with sprigs of the feathery copper-bronze leaves. Tea made from the aromatic leaves or sweet seeds and said to soothe upset stomachs and calms the nerves. |
| Fennel-Florence Finocchio |
Foeniculum vulgare |
Grown as annual |
Succulent, sweet, licorice-flavored bulbs or as an herb for the delicately flavored feathery foliage. Used in salads, soups, meat dishes, poultry, and grilled with other vegetables. |
| Feverfew |
Tanacetum parthenium |
Perennial |
Charming clusters of small daisy-like flowers on aromatic bushy plants. History as an herbal remedy. Leaves can be used in tea. Long-blooming, easy to grow. |
| Herbs-Mix |
|
Annual |
Parsley: Italian Flat Leaf and Moss Curled
Basil: Italian Pesto and Thai Queenette |
| Lavender-Munstead |
Lavandula |
Shrub |
A beautiful plant whose grey-green foliage and blue-violet flowers are both fragrant. Leaves and flowers edible, used in salad, tea, poultry dishes, cheese, and desserts. Keeps beneficial bees happy, too. |
| Lemon Verbena |
Aloysia triphylla |
Shrub |
Aromatic shrub with tiny flowers and a sparse growth habit. Prized for lemon scented leaves used to flavor teas and iced drinks. |
| Lemongrass |
Cymbopogon citratus |
Tender Perennial |
Wonderful lemon-scented leaves are used for seasoning a wide variety of cuisines. Despite its mature size, lemon grass grows well in containers. |
| Lovage |
Levisticum officinale |
Perennial |
Celery-like flavor. Adds warmth to soups, stews and salads, a cross between celery and anise. Fresh or dried leaves and stems can be added to soups or stews. Seeds can be saved and ground as a salt substitute. Cut the hollow stems and use as straws. Grows in shade or sun. |
| Marjoram |
Origanum majorana |
Perennial |
A must-have in any herb garden for its attractive form and myriad of culinary uses. Complex sweet yet pungent flavor. A little milder than Greek Oregano. |
| Mint–Apple |
Mentha suaveolens |
Perennial |
Sweet aroma graces your garden. Use in cooking, jelly or tea. Grow mints in containers to keep them from spreading uncontrolled. |
| Mint–Spearmint |
Mentha spicata |
Perennial |
The best mint for cooking. Sweet aroma graces your garden. Grow mints in containers to keep them from spreading uncontrolled. |
| Nasturtium-Mix |
Tropaeolum majus |
Annual |
Mostly mounding plants. Fiery-colored edible flowers and foliage for borders, containers, or a spark of color in your vegetable patch. Hummingbirds adore them. Edible flowers' peppery flavor is similar to watercress and great in salads. |
| Oregano-Greek |
Origanum vulgare hirtum |
Perennial |
Excellent traditional oregano flavor. Dark green leaves and white flowers. Use in pasta, pizza, soups, meat breads and vegetables. |
| Parsley, Italian Gigante |
Petroselinum crispum |
Biennial (grown as annual) |
This prized variety in Italy produces large, flat leaves with strong parsley flavor. Large, bushy plants. Use in soups, salads, stews, meats, fish, and poultry. Will tolerate part shade. |
| Parsley-Dark Moss Curled |
Petroselinum crispum |
Biennial (grown as annual) |
Closely curled dark green leaves are best used fresh. Grows quickly but holds for a long time at harvest stage. Sweet peppery-flavored leaves. Will tolerate part shade. |
| Parsley–Italian Dark Green Flat |
Petroselinum crispum |
Biennial (grown as annual) |
Prized by gourmets as the most flavorful of all parsleys. Very high nutritional value and freshens breath. Will tolerate shade. |
| Quilquina or Papalo |
Porophyllum ruderale |
Annual |
The herb is best known as quilquiña in South America (Bolivia/Peru) but is used in certain states of Mexico as papalo. This is a very aromatic and pungent salsa herb and is used in lieu of cilantro. Quilquiña loves Full Sun and does not bolt. One plant is totally enough for a family as it can be sometimes three or four feet in height. If you dislike cilantro you will hate quilquiña. |
| Rosemary Spice Island |
Rosmarinus officinalis cv |
Perennial |
Very flavorful and beautiful Rosemary. Very erect growth habit. Drought tolerant once established. This is a famous variety for culinary purposes. Used in pasta, soups, stews, bread, meat, poultry, and vegetable dishes. |
| Sage-Italian Aromatic |
Salvia officinalis |
Perennial |
Enjoy its warm, complex flavor fresh or dried. Soft grey-green leaves and pretty purple flowers make it attractive, too. Sage plants are drought tolerant once established. Used in soups, meats, dressing, poultry, eggs, salads, and vegetables. |
| Savory-Summer |
Satureja hortensis |
Annual |
Highly aromatic plant has a sweet yet peppery thyme flavor that enhances the taste of many foods. Savory tea has been said to be helpful for mild sore throats and stomach upsets. Used in salads, lentils, stews, soups, vegetables, and dressings. |
| Stevia |
Stevia rebaudiana |
Tender Perennial |
Herb used as a non-caloric sweetener. Fresh leaves are easy to use to sweeten liquids. Grow in partial shade, and protect from frost or bring indoors in winter. |
| Tarragon, French |
Artemisia dracunculus sativa |
Perennial |
True tarragon that does not propagate from seed. Spicy anise flavor. Used in salads, fruit, vinegars, eggs, cheese, sauces, and fish. |
| Thyme–French |
Thymus vulgaris |
Perennial |
Softly mounding plants of cascading gray-green thyme leaves. Thyme is easy to freeze or dry. Cut leafy sprigs as needed once plants are established. Cut back foliage halfway when the blossoms fade to keep plants looking fresh. Used in meats, sauces, dressing, vegetable dishes, and salads. |
