Oh what fun it is to grow a bunch of oregano, basil and cilantro. The best part is picking what amount you need and knowing how fresh it is. We have a large stock of herbs, come and create your own herb garden today.
Super Sweet Stevia Use: Drop a leaf into hot or cold drinks, or use it like a bay leaf to sweeten meat and vegetable dishes while they cook. grind the dried leaves and sprinkle them into cereals and other cold dishes as you would sugar. You can even extract the oil! Flavor: Tastes like sugar. 20-30 times sweeter than sugar cane, yet non-caloric.
Mint – Spearmint Use: use leaves to flavor iced drinks, sauces, vegetables and lamb. Flavor: Strong flavor and fragrance.
Peppermint Use: Flavoring dishes or beverages and making deserts. Flavor: Green leaves with strong method flavor. Did you Know? To store fresh mint leaves, carefully wrap them in a damp paper towel and place inside of a loosely closed plastic bag.
Sage – Green Use: Use fresh or dried sage in your holiday recipes, as well as to accent pork, poultry, sausage, stuffing, and vegetables. Flavor: Distinctive taste did you know? Consider planting and growing sage in a container with rosemary, basil, and other Mediterranean herbs for a fragrant aroma mix.
Sage – Tricolor Use: A seasoning for poultry, omelette and soups. Flavor: Distinctive taste. Did you know? That sage has been used to treat respiratory problems, coughs, sore throats and as an appetite stimulant. However, we recommend you seek advice from your doctor about such use.
Sage – Purple Use: Meat dishes, soups, stuffing, sausage, aids in digestion. Flavor: Distinctive Taste Did you know? Ornamental herb with attractive dusky purple foliage and showy violet-blue spikes.
Sage – Pineapple Use: Clip pineapple sage leaves to use in summer beverages, muddled with lime juice, or chopped on fruit salad. Flavor: Pineapple-like taste Did you know? Once it flowers, the red flowers are excellent to toss into a garden salad.
French Tarragon Use: Traditional seasoning with eggs, poultry, salads, cheese, and fish. Flavor: Delicate flavor with minimal effort. Did you know? Tarragon leaves are rich in iodine, mineral salts and vitamins A and C.
Orion Fennel Large, thick, rounded bulbs. Crispy and tasty with nice flavor. Harvest when bulb thickens. Clip any seed stalks as they develop to keep bulb growing. Harvest: 80 days Exposure: full sun Watér Needs: keep evenly moist Fertilizer: Fertilize at planting and again during the growing season.
Cilantro – Santo Use: Whole or ground in curries, oriental dishes and savory baked goods. Flavor: Unmistakable strong and sharp taste Did you know? Grows slow and steady, allowing you to keep harvesting leaves when others have already bolted to seed.
Oregano – Greek Hot and Spicy Use: Breads, pasta dishes, stuffing, and of course pizza. Flavor: Pungent flavor and mild heat. Did you know? Green foliage is spicer than Italian oregano.
Thyme – Wooly Use: Poultry, seafood, vegetable, marinades, stews, soups, sauces and stuffing. Flavor: Distinctive taste Did you know? Great ground covers about 1 inch high, although some are considered shubby perennials.
Thyme – Lemon Use: Poultry, seafood, vegetable, marinades, stews, soups, sauces and stuffing while fresh sprigs of this herb make a lovely garnish. Flavor: A lemon flavor Did you Know: Lemon thyme plants can be planted to form a ground cover or among pavers along a path or patio.
Silver Edge Thyme Use: Works well with parsley to season meats, stews and soups. Flavor: A lemony flavor. Did you know? Lemon scent will be released each time you brush past it.
Parsley Great for seasoning and garnish
Citronella Citrus scented Inspect repelling – no mosquito Keeps away mosquitoes and other biting insects. Refreshing citronella scent. Requires full sun 8 plus hours
Catnip Cats will love to roll and ply in fresh leaves of catnip. Some cats enjoy eating leaves and they are perfectly safe. Harvest flowering tops and leaves and dry. Once dry keep in airtight containers to preserve freshness.
Barbecue Rosemary Barbecue Rosemary grows sturdy straight stems ideal for shush kabobs. Used as a skewer, it will release aromatic and savory essences into cook as it is cooked.
Large Leaf Italian Basil –My Favorite!!! Makes the best pesto!!!