Herb plants are $3.50 each for 2″ pot or $4.00 for 3.5″ pot or 4 pack
HERB PLANT VARIETIES
Angelica – Best know for its mild licorice flavour, leaves, stems and seeds are all edible fresh and dried.
Anise Hyssops – loved by bees, beautiful purple flowers produce an abundance of nectar, delicious tea plant.
Basil –Genovese, an Italian variety with large leaves, good for pesto.
Basil –Greek, a bushy plant with many small, flavourful leaves.
Basil –Holy or sacred variety with clove-scented leaves, grown near temples all over India.
Basil – Thai, an Asian variety with long green leaves, purple stems & blooms with a spicy anise flavour.
Bergamot – wild, much loved by bees, lavender flowers, strong fragrance, used for tea.
Chamomile – German, very aromatic and great in teas, medicinally calming.
Chives, Common –traditional chives used in cooking, beautiful pink flowers great in salads.
Chives, Garlic –flat leaf variety with mild garlic and chive flavours, snowy white flowers loved by wild bees.
Cilantro –a bountiful herb best grown in spring and fall, used in Mexican cuisine.
Comfrey–Important medicinal herb used for healing wounds, ulcers and broken bones, apply only externally to the skin.
Cumin –delicious seeds resembling caraway but a distinctive spicier flavour, standard ingredient in India curries and Mexican cuisine.
Dill – Fernleaf, grown for its bountiful greens.
Echinacea – angustafolia, beautiful pink flowers, medicinal roots.
Echinacea – pallida, narrow leaves and petals, pink flowered, medicinal roots.
Echinacea – purpurea, long stemmed deep pink-purple flowers, medicinal roots.
Epazote – A Mexican seasoning for beans, corn, mushrooms, fish and quesadillas.
Fennel– Bronze, beautiful lacy foliage, used in soups, stews, salads and tea, improves digestibility.
Horseradish – a member of the mustard family used for culinary and medicinal applications.
Lavender – Hidcote, compact silver-grey, flowers a deep purple.
Lavender – French, narrow, grey downy leaves and dark violet winged flowers.
Lemon Balm – a member of the mint family, a relaxant, makes a refreshing tea.
Lovage – related to celery, has tall stalks of succulent stems and leaves, great for soups and stews.
Marjoram – Golden, slightly golden, green leaves with beautiful purple, blue flowers
Mint – a number of different varieties, very prolific and easy to grow.
Oregano – Greek, strong, pungent aroma and flavour with white flowers.
Parsley – Italian Flat Leaf. tasty dark green Italian variety.
Parsley – Moss Curled, tasty prolific dark green curly variety.
Rosemary – Native to the Mediterranean region, silvery needle-like foliage, delicate flowers.
Sage – popular in poultry stuffing, also in egg, cheese & bean dishes, great gargle for sore throats.
Summer Savoury – delicious annual herb great with fresh beans, in soups, stews and salads.
Winter Savoury – perennial herb with stronger flavour than summer savoury great with fresh beans, in soups, stews and salads.
Thyme – great in soups, ragouts & stews, great accompaniment to meats & fish, helps improve digestion.
Thyme, French – summer thyme, sweeter flavour and narrower leaves, preferred by the French, needs some winter protection.
Thyme, Winter – very hardy, great in soups, ragouts & stews, great accompaniment to meats & fish, helps improve digestion.
Zaatar– herb grown in the mountains of northern Israel, poplar seasoning throughout the Middle East, the greyish-green foliage has a spicy aroma and a divine flavour.
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