People have used herbs for their culinary and healing properties for centuries. Today, herbs remain as popular as ever. Although there are a few occasions when using dried herbs is recommended, cooking with fresh seems to be the preference for many chefs. They’re flavorful, make beautiful garnishes and most importantly, they’re packed with valuable nutrients and antioxidants.
When most of us think of herbs, we picture the common kitchen seasonings, such as basil, rosemary, sage and thyme. We definitely grow and love those herbs, but we also grow a large number of uncommon herbs that are so much fun to experiment with. Some of our favorites are adding Marigold or Nasturtium flowers to a salad, or chopping up 1 tablespoon of lavender and adding it to sugar cookie dough. Little adjustments to recipes like those can maximize your use of fresh herbs to transform every meal into something special.
All our herbs are grown without pesticides. Come early for the best selection.
Herbs We Offer...
|Basil, genovese sweet|
|Basil, greek bush Aristotle|
|Basil, everleaf emerald towers|
|Basil, holy or Tulsi|
|Basil, lettuce leaf|
|Basil, purple ruffles|
|Basil, red rubin|
|Basil, everleaf thai towers|
|Bay, sweet (Laurus nobilis)|
|Chives, onion and garlic|
|Hibiscus, herbal tea|
|Lavender, French (L. dentata)|
|Marigold, lemon gem; tangerine gem|
|Nasturtium, many colors|
|Nicotiana sylvestris (tall fragrant flowering tobacco) "Only the Lonely"|
|Oregano, Mexican (Poliomintha)|
|Parsley, Italian (flatleaf)|
|Rosemary, prostrate (creeping)|
|Rumex, red veined sorrel|
|Sage, common (culinary)|
|Savory, winter (upright)|
|Scented Geranium, multiple varieties|
|Stevia, sugar plant|
|Thyme, French summer (zone 6)|
|Thyme, German winter|
|Viola, johnny jump-up|
|Viola, Sorbet Citrus Mix|