Genovese Sweet Italian Basil

A must in the summer garden.  16-20" plant this classic basil is used for pesto because of its concentrated flavor and fine, sweet fragrance.  Use the spicy edible flowers in a salad or clip the flowers to promote more growth.  Space 10-12" apart. 65-75 days.

Genovese Compact Italian Basil

We offer this especially for container growers.  This sweet italian basil does better than the usual Genovese basil for small spaces but still offers that traditional taste.  Grows 16-18" high. 74 days

Purple Basil "Amethyst"

This basil has the deepest and darkest purple hue out of all the purple basils we've grown with large classic Genovese style leaves and flavor.  Ht is a compact 16-20" and 60 days to harvest.

Lemon Basil

These medium to small sized leaves are intensely fragrant of lemon and basil.  Makes a nice tea and also adds zest to salads and dressings.  10-16" in height, this plant is small and great for containers. Last year, we let it go to flower and it was one of the strongest attracting flowers for bees. 60-70 days.

Thai Basil "Siam Queen"

Licorice-basil flavor.  Large green leaves for soups, curries and other Southeast Asian fare, I like to use this abundantly in Vietnamese cooking.  An essential accompaniment to Pho.  Grows 24-30" high and tolerant of partial shade.  Remove flowers as they appear for continued production of leaves or leave it to flower to attract bees. 80 days. Space 12" apart.

Holy Basil

Also known as "Sacred Basil," or "Tulsi" this is essential in true Thai cooking.  This basil is very difficult to find fresh in produce stores.  Not only does it taste authentically Thai and very different than what most know as "Thai basil" it is a prized medicinal containing anti-inflammatory properties. Space 12" apart.

OM SHANTI

Purple Ruffles Basil

Gorgeous showy dark purple basil with jagged edges.  Flavor has strong notes of anise and cinnamon.  Can tolerate a shadier location than regular basil.  May revert to a green color if too much heat or in stressed conditions.  Grows to 1.5 ft.

French Sorrel

This hardy perennial provides leaves that have a bright, lemony-apple tang for soup, salad and sauces.  Once established, sorrel produces some of the earliest greens of the spring.  Expect your first real harvest very early next spring.  In the second year the plant will spread and can be divided every few years.  Likes partial shade.  It's an important permaculture plant as a "dynamic accumulator" meaning it mines soil for nutrients acting as a fertilizer source.  60 days.

Parsley, Giant of Italy

This heirloom parsley produced beautiful large tasty parsley leaves that were good up until the first heavy frost. Great aroma that is prized by Italian cooks.  As with all parsley, a little patience will reward you with plentiful cut and come again herbs all through the season.  2 plants will be plenty for a family of 4 and best of all, you never have to buy parsley again.  85 days.

Epazote

Essential to true Mexican cooking.  It's distinctive flavor cannot be replaced by other herbs.  Has medicinal qualities as well and when used in small amounts with beans, can lessen flatulence!  Also has anti-parasitic (helminths) properties. Ht: 24-36" and space 6" apart.  55 days

Available at market only

Vietnamese Coriander

Also known as "rau rum" one of my most favorite herbs to use in Vietnamese and Thai cooking.  It's so unusual and distinct.  Loves the heat.  Vines root and spread slowly.  Bring in to overwinter for a continued production all year round.

Available at market only, no pre-orders

Sage

This special high yielding perennial will supply you with leaves with high essential oil content year after year.  Watch for the purple blooms which are edible and beautiful in salads.  Hardy in zones 4-8.

Sweet Marjoram

Aroma similar to oregano but sweeter and more balsam-like.  Has medicinal properties to help calm and soothe and frequently used in aromatherapy preparations.  I use this in place of oregano when I cook for a more complex flavor.

Available at Market only

Lemongrass

Beautiful edible grass.  Stalks are essential in Thai and Vietnamese cooking and leaves can be dried for a soothing digestive tea.  Will grow to 3 feet tall.  Plant in a sunny hot location in your yard.  It can also grow nicely in a large container and is drought tolerant.  Bring in for the winter and start again next season.  As I learned from an experienced Vietnamese chef, every year you keep it going, the lemongrass flavor gets more and more intense.

Stevia

Use this truly natural sweetener (with no calories) to sweeten up foods and beverages.  I like it dried in an herbal concoction with other dried herbs like camomile and lemongrass (as shown to me my local Yogini Petrina).  The taste from the leaf is less intense and more complex than store bought powdered or liquid equivalent.  It also helps to inhibit tooth decay and slow plaque. height: 18-30".  Spacing: 12" apart.  Likes full sun to partial shade.

Chives

A perennial herb that produces gorgeous edible purple blooms.  One of the first herbs to appear in the spring.  Essential garnish for many dishes.  Should be divided every 3 years for best production.

Available at market only

Vietnamese Mint or Balm

Also known as Kinh Gior.  Rare herb to find at any market, this herb has a fresh lemony flavor and integral to real Vietnamese food.  Botanical name is Elsholtzia ciliata.  Plants grow 20" tall with many branches containing serrated leaves.  Thrives in a hot sunny area and can do well in a container.  Goes well with fish, chicken, salad or soup it can also be made into a tea which aids in digestion.

Market only